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Curry vinaigrette

By heating the curry powder first, or allowing it to fry over a low heat in a little oil, deepens the flavour.

Makes 2l.

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Allergens and dietary requirements

  • Nuts
  • Mustard
  • Sulphite
  • Egg
  • Vegetarian

Ingredients

15
g
curry powder
25
ml
olive oil
200
ml
crushed ice
200
ml
white wine vinegar
12
g
coarse-grained mustard
20
g
ginger, grated
200
ml
ginger syrup
500
g
egg yolk, pasteurised
800
ml
olive oil
200
ml
nut oil
14
g
icing sugar
as needed
salt and pepper

Scale recipe

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