Adapted from The Flavor Equation by Nik Sharma, with permission by Chronicle Books, 2020.
The wasabi-like heat of golden-yellow mustard oil matched with the perfume of curry leaves gives this mayonnaise its bold flavorful character. Use it as you would regular mayonnaise: as a dipper for French fries and roasted potatoes, and on your sandwiches. I like to use it on summer tomato sandwiches, with a few crispy fried curry leaves as a garnish.
This recipe can be further tailored to your taste. For example, for an extra kick of heat, you can use cayenne instead of red chile powder, and to give the mayonnaise a deeper yellow color, you can add 1/4 of a teaspoon of ground turmeric.