June 17, 2015 at 7:20 pm By Chef Eric
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.
- 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
Heat oil in a pan over medium heat. Add onion and salt, sautee until the onion starts to caramelize, about 5-10min.
Add water, ginger, garlic, and spice blend, continue to cook until water evaporates. Remove from heat and let cool.
In a blender or food processor, combine onion mixture with honey and puree until smooth, stopping occasionally to wipe down the sides.
Add mayonnaise and puree until just combined, taste and add more salt or honey as needed.
Makes about 3 cups.