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This all-around curry sauce is excellent with hard-cooked eggs, fish fillets, boiled shrimp, vegetables, sliced cold chicken, smoked turkey, pork or ham.
In a small saucepan combine honey, water, and base. 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.
Mary Sacks
Author
Retired Certified Executive Chef and Educator