Curry Leaf and Mustard Oil Mayonnaise Recipe

In a small stainless-steel saucepan, heat oil over medium-high heat. While oil is heating, rinse curry leaves under cold water and pat dry with clean kitchen towel. When the oil is shimmering, add the curry leaves, cover the saucepan with a lid, remove from heat, and set aside to cool to room temperature, about 15 minutes. Using tongs, transfer fried curry leaves to a paper towel-lined plate; reserve to use as garnish. Pour oil into container with spout, such as a measuring cup. In a medium mixing bowl or large measuring cup, combine egg yolk, lime juice, yellow mustard, honey, chile powder, and black pepper and whisk mixture until smooth and well-combined. Whisking constantly, slowly drizzle cooled, infused mustard oil into center of the egg yolk mixture, until mixture thickens and oil is completely incorporated. Taste and season with salt. The mayonnaise can be served immediately or reserved for future use.