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An All-Around Curry Sauce

by Mary Sacks

Bowl of Fish Stew in Yellow Curry Sauce

This all-around curry sauce is excellent with hard-cooked eggs, fish fillets, boiled shrimp, vegetables, sliced cold chicken, smoked turkey, pork or ham.

Ingredients

  • ¼ cup honey
  • 1 cup water
  • 1 tsp. Redi-Base GF Gluten Free Chicken Base
  • 2 Tbsp. curry powder
  • 1 Tbsp. ground coriander
  • ½ tsp. cayenne pepper
  • ½ tsp. white pepper
  • ⅓ cup Dijon mustard (Added at the finish)
  • 3⅓ cups mayonnaise (Added at the finish)

Directions

  • In a small saucepan combine honey, water, and Redi-Base Chicken. Heat and stir until honey dissolves. Add curry powder, coriander, cayenne, and white pepper. Continue cooking over moderate heat until mixture is reduced to ¾ cup. Remove from heat and cool completely. Add mustard and mayonnaise. Mix well.

Food for Thought

  • This sauce keeps in the refrigerator for up to two weeks.

Servings

  • 1 Quart


Mary Sacks
Mary Sacks

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