• 3 Ratings

This sweet-and-spicy mayonnaise makes a great topper for Belgian frites. The recipe comes to us from chef Michael Formichella.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews

3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0