Curried Sweet Onion Mayonnaise

1. Cook the Onions

Begin by heating 2 tablespoons of canola oil in a medium frying pan over medium-high heat. Once the oil is hot, add 1 cup of chopped sweet onion and a pinch of kosher salt. Cook the onions until they begin to soften, which should take about a minute.

2. Caramelize the Onions

Reduce the heat to low and continue cooking the onions, stirring often, for about 12 to 15 minutes until they become very soft and deeply golden.

3. Add Curry and Ginger

Next, add 1 tablespoon of mild curry powder and 1 teaspoon of finely chopped fresh ginger to the onions. Cook this mixture for about a minute, stirring constantly. Once the mixture is very soft, fragrant, and has taken on a rich golden color, remove it from the heat and let it cool completely on a plate.

4. Blend the Ingredients

Once the onion mixture has cooled, transfer it to a food processor. Add 1 tablespoon of fresh lime juice, 2 teaspoons of your choice of vinegar (cider, rice, or white wine), 1 teaspoon of granulated sugar, 1/4 teaspoon of dry mustard, and 1/2 teaspoon of salt. Blend these ingredients until smooth.

5. Add Egg Yolks

Add the 3 egg yolks to the processed onion mixture and blend again until fully incorporated.

6. Emulsify the Mixture

With the food processor running, slowly drizzle in the remaining 3/4 cup of canola oil. This gradual addition is key to emulsifying the mixture and ensuring your mayonnaise thickens properly. If you notice the oil starting to separate, stop adding oil and blend until it comes back together.

7. Adjust Seasoning and Store

Finally, taste your mayonnaise and adjust the seasoning with more salt, sugar, or lime juice if needed. Transfer the curried sweet onion mayonnaise to an airtight container and refrigerate for up to 5 days.