Instructions: To make the Basic Mayonnaise: In a blender, combine egg yolks, vinegar, mustard, lemon juice, Tabasco, and a pinch of salt. Blend until thoroughly combined. With blender running, add 2 cups vegetable oil in a slow, steady stream. Add enough of the remaining oil to achieve a thick, creamy consistency. Mayonnaise will keep, refrigerated in an airtight container, for up to 1 week. (Makes 3 cups)

To make the Sweet Curry Mayonnaise: In a small skillet over medium-low heat, toast curry powder, stirring frequently, until aromatic, about 2 minutes. Transfer to a small bowl to cool. In a small bowl, combine mayonnaise, tamarind-date sauce, curry powder, coconut milk, and salt. Stir to combine. Keep refrigerated, in an airtight container, for up to 1 week.

This recipe yields about 1 cup.

Caution: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Yield: 1 cup

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