Prep 5 mins
Cook 0 mins
This is from my MIL. We love to fondue and this is my husband's favorite sauce with chicken.
- Stir together and chill for at least 2 hours.
I made this as a dip for leftover Zesty Oven Baked Fries and as a potential substitute for DH's Sauce That Won Me Over To Asparagus (since I am trying to cut down on sodium). I have not even chilled it yet. It is awesome (and the fries turned out to be the overcooked ones that the kids didn't want, and they still taste good with this).
Yum and yum! Served this with our fondue last night. I had some weird brand of mayo that tasted a little sweeter than normal so I cut it with some plain yogart. The great thing about this is you can kick up the curry and paprika, and we did. This was the favorite dip at the table.
First of all, I'm cracking up because I just realized that the fondue broth I made to cook the beef that eventually joined up with this sauce came from a Zaarite who got her recipe... ALSO from her mother-in-law! (Chinese Fondue) Just for that, I'm going to have to post the name of the only recipe I got from my own MIL... Pasta Di Helen. But I digress. This curry sauce was our favorite among the three we had (Mustard Dipping Sauce and the cracked black pepper sauce from Fondue Dipping Sauces). And so simple! We were even dipping our bread in it. Yum! Thank you for this wonderful recipe and please give that sweetheart, Ben, beeg keeses from me!