Title: Indian Mayonnaise Dressing
Categories: Dressing
Yield: 1 Servings

1	tb	Corn oil or ghee
1	sm	Onion, finely chopped
2	ts	Curry Powder
1/4	ts	Cayenne pepper
1		Piece ginger root, peeled, chopped (1/2")
2/3	c	Mayonnaise
1	tb	Tomato paste
1	tb	Mango Chutney
3	tb	Half-and-half OR
3	tb	Plain yogurt
		Cucumber slices, 1/2s (opt)
		Cucumber skin strips (opt)
		Fresh parsley sprig (opt)

Heat oil or ghee in a saucepan. Add onion, Curry Powder, cayenne and ginger and cook gently 5 minutes, stirring frequently. Remove from heat and cool.

In a blender or food processor, process cooled onion mixture, mayonnaise, tomato paste, Mango Chutney and half-and-half or yogurt until smooth.

Turn mixture into a serving bowl. Chill at least 1 hour before serving. To serve, garnish with cucumber slices and skin strips and parsley sprig, if desired.

Makes 1 cup.

NOTE: The consistency of this dressing may be thinned with the addition of a little more half-and-half or yogurt, if desired. Dressing will keep in a covered container in refrigerator for several days. Serve as an accompaniment to cold meats and salads.

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