Apricot-Curry-Mayonnaise

Name: Apricot-Curry-Mayonnaise
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Egg; 150 g ripe apricots; 1 Egg Yolk; 1/8 l Oil; 1 TEASPOON Mustard; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Curry; 75 g Whole milk yoghurt; 7-10 Tbsp possibly 2-3 tablespoons apricot juice

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Egg
150 g ripe apricots
1 Egg Yolk
1/8 l Oil
1 TEASPOON Mustard
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Curry
75 g Whole milk yoghurt
7-10 Tbsp possibly 2-3 tablespoons apricot juice

Directions

1
Boil the egg hard in about 10 minutes, quench and peel. In the meantime carve apricots and blanch with boiling water. Peel skin, pit fruits. Cut the fruit flesh into slices. Put 2 slices aside, mash the rest. Remove the egg yolk from the egg.
2
Beat the raw and cooked egg yolk with the whisk of the hand mixer. Add half of the oil drop by drop. Stir in mustard and lemon juice and season to taste with salt, pepper and curry. Stir in apricot puree and yoghurt. If necessary, stir a little thinner with apricot juice. Pour the apricot-curry mayonnaise into a bowl, dust with curry and garnish with apricot wedges