Curried Mayonnaise

Five minutes and five ingredients turn plain mayonnaise into something you’ll want to put on everything. Red curry paste brings the heat and complexity, saffron adds a golden color and floral earthiness, and lime juice sharpens the whole thing into a bright, punchy spread.

Bloom the saffron threads in a tiny bit of water first. This draws out the color and flavor so it distributes evenly through the mayo instead of leaving you with random orange threads.

Process everything until completely smooth. You want a uniform golden-orange mayo, not a streaky mess.

Pro Tips

• Start with a teaspoon of curry paste and taste before adding the full tablespoon. Red curry paste varies wildly in heat between brands.
• Use real saffron threads, not saffron powder, which is often adulterated. A quarter teaspoon is enough to color and flavor a full cup of mayo.
• This keeps in the fridge for a few days but not long. The lime juice breaks down the mayo over time, so make it close to when you plan to use it.
• Spread it on ham sandwiches, mix into tuna or chicken salad, or use as a dip for grilled vegetables.

Variations

• Add a teaspoon of honey for a sweet-spicy curry mayo that pairs well with fried chicken.
• Stir in a tablespoon of chopped fresh cilantro for an herbaceous lift.
• Use yellow curry paste instead of red for a milder, more aromatic version.