An All-Around Curry Sauce

by Mary Sacks

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. RBC 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 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.

Servings

• 1 Quart

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