Prep 5 mins
Cook 15 mins
This is great for French fries, a base for chicken or shrimp salad, or to just dip vegetables or chips. We use it as a dip for shrimp cocktail instead of cocktail sauce. Let chill for 15 minutes before serving.
- 3⁄4 cup mayonnaise
- 1 teaspoon curry powder
- 1⁄2 teaspoon yellow mustard powder
- 1 teaspoon water
- 1 teaspoon vinegar
- 1⁄4 teaspoon black pepper
- Stir together until all ingredients are incorporated.
- Chill 15 minutes.
This is the recipe I've been looking for for years! This tastes very similar to the curry sauce at a restaurant called Chicken Kitchen I used to go to when I lived in Miami and ever since I moved (4 years ago), I've been trying to find a way to duplicate it and you've done it for me! I even used fat-free mayo and it was still delicious. I used it on shrimp, but I will definitely be using it on a lot more now that I know how good it is - thanks Kelbel!
Excellent base for turkey salad. I used about two cups of chopped up turkey (left over from Thanksgiving). Excellent sandwich!! Next time, I'm going to add chopped apple with the turkey (I think I'll tyr it tomorrow). Thanks for a great recipe.