Mustard Curry Sauce
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photo by Ambervim
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/41478732/wIrLcQjHTrWJmqv9lTR6_Victoria%2520200x200.jpg)
![photo by Jubes](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/29/17/70/picEWPk1W.jpg)
![photo by Jubes](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/29/17/70/picwhqqwP.jpg)
- Ready In:
- 5mins
- Ingredients:
- 4
- Serves:
-
1-2
ingredients
- 2 tablespoons light mayonnaise
- 1 teaspoon yellow mustard
- 1⁄2 teaspoon curry powder
- 2 tablespoons water (less water, depending on how runny you want the sauce to be. Curry is to taste)
directions
- Stir vigorously until water is well mixed into the mayo-mustard-curry mix.
- Add more or less water, depending on how "runny" you want the sauce to be.
- Can add or take away some curry as per your taste.
Questions & Replies
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Reviews
-
This is a VERY versatile/base recipe which can be adapted to several flavors and uses. I added heavy cream, Worcestershire sauce, garlic/hot sauce, fresh parsley and a touch of sugar to serve this over sauteed scallops...totally delicious and I look forward to experimenting with the base recipe for a variety of sauces that embellish several meats/vegetables!
-
Very good mustard sauce. I used a little less than half the water requested by the recipe. Remember, since it has mayo, don't leave it out for too long. I made it as is. I think that I will try it next time with plain yogurt instead of mayo. I used a Jamaican curry.....the type of curry used coud really change the flavor.
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