I had planned to make a curried egg salad (shredded carrots, diced onions, diced hard boiled eggs, Greek yogurt, and Penzey’s sweet curry powder) so we could use up the Easter eggs. Got the flatbread cooked. Everything was diced up & ready to go in a bowl. Got another bowl for the yogurt (when you use curry POWDER, mixing it into the yogurt first to make sure it’s all smooth & hydrated makes a really nice sauce. For some reason stirring in yogurt and then adding curry powder makes a mess. I think it’s because powder bits cling to the chunks of food & never get hydrated). Grabbed the yogurt container from the fridge … and it’s almost empty. Umm … hungry people, food ready for the curry sauce. So I decided to try making mayo again (that’s what the recipe calls for anyway). I’ve tried a few times, and never gotten anything vaguely useful.
So I searched for a never breaking mayo recipe and got something that actually worked for me:
They add some Dijon mustard to the egg/vinegar mixture & uses the whole egg instead of just the yolk. Which means you don’t end up with spare egg whites that you’ve got to use somewhere (although they do freeze just fine). There’s certainly some flavour from the Dijon (and colour – it’s not a pure white cream), but it’s tasty.