Mayonnaise and Aioli

Coconut cream is delicious and also a very good alternative to crème fraîche, if for some
reason you wish to limit your intake of dairy products.

This rich and smooth cream is sold in small packages under the name coconut cream. But
if you’re unable to find this product, the creamy top layer in a can of coconut milk will do
the job just as well.

Coconut Mayonnaise with Curry
• 3⅓ fl. oz. (100 ml) coconut cream, room temperature
• 3⅓ fl. oz. (100 ml) mayonnaise (see recipe page 42)
• juice of ½ lime
• 1–2 teaspoons curry powder
• salt

Mix the coconut cream and mayonnaise thoroughly for an even texture; season with lime
juice and curry powder (to taste), and a pinch of salt.

Leave the mixture at room temperature for a little while to give the flavors time to develop.
Store the mayonnaise in the refrigerator, but let it come to room temperature before
serving.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund