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Curry + Mayonnaise = nom nom nom 

Such a simple condiment to prepare, yet so creamy it tastes like a true indulgence. This Indian-inspired blend goes wonderfully with chips, fish and chicken.

This recipe is so simple it’s hard to believe it works. It also takes no time and lasts for a good few days in the fridge.

What you will need

IngredientsWeights / Volumes
Ceres Curry Sauce500g
Water3.6 Litres
Hellmann's Mayonnaise4kg

Cheat Sheet

  • Ceres Curry Sauce means this mayonnaise ends up being smooth and creamy rather than raw and harsh.
  • Hellmann’s Mayonnaise is such a great mayonnaise. For us it is the benchmark but that’s not to say you can’t replace with your favourite mayonnaise.


  • Add Ceres Curry Sauce powder to water in a saucepan and mix on a low heat until thick. When thickened set aside to cool down, then refrigerate.
  • When your curry sauce is cold, add to equal quantities of mayonnaise and beat really well until it has a creamy, smooth look to it.
  • Serve and enjoy.

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