This is a slight variation on traditional curried mayo, and the basis for my Moroccan Chicken Salad Pitas. The procedure isn’t as complicated as it seems. Onions are cooked until soft, then a lot of flavour is added in the form of garlic, ginger, spices, and orange zest. I recommend adding a little water to prevent the spices from burning.
Ingredients
- 1 onion, diced
- 2 tablespoons kosher salt
- 2 tablespoons vegetable oil
- 1/4 cup water
- 1 tablespoon garlic
- 1 tablespoon ginger
- 1/4 cup Moroccan spice blend (see below or make a link)
- 2 tablespoons honey or agave
- 2 cups good quality mayonnaise
Procedures
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1
Heat oil in a pan over medium heat. Add onion and salt, sautee until the onion starts to caramelize, about 5-10min.
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2
Add water, ginger, garlic, and spice blend, continue to cook until water evaporates. Remove from heat and let cool.
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3
In a blender or food processor, combine onion mixture with honey and puree until smooth, stopping occasionally to wipe down the sides.
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4
Add mayonnaise and puree until just combined, taste and add more salt or honey as needed.
Makes about 3 cups.