This is one of my favorite dipping sauces of all time. Christmas Eve in my family meant eating fondue chiniose, and along with this very special dish came fabulous dipping sauces for the meat, bread, veggies and chips. We called it “curry sauce” because it was a homemade mayonnaise spiced with “pantry” yellow madras curry powder. You know the powder that is sold in the spice section of the grocery store? The one that really isn’t used in authentic Indian cooking but is used in other cuisines? This kind of sounds like I’m being a curry snob, but I am just stating a fact. It’s a fantastic flavor and I’ll always love it for the reason it brings back family Christmas memories and that it adds a dimension to sauces like nothing else.
As long as you have a whisk, you can whip this dip up in no time! One bowl for all the mixing, and a serving bowl to garnish. Boom! That simple! This dip is such a treat to serve to guests because you can make it as spicy as you’d like, according to taste. Plus, it goes deliciously with just about anything crunchy and savory!
- 1 cup homemade mayonnaise or store bought mayonnaise or vegannaise
- 3 tablespoons half and half cream
- 1 teaspoon lemon juice
- 1 garlic clove, crushed or finely minced
- 2 teaspoons curry powder
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ½ teaspoon paprika
- ⅛ teaspoon ground cayenne (optional)
- Combine the mayonnaise, half & half cream and lemon juice in a medium bowl, add all spices and stir well. Cover and let the ingredients get acquainted in the fridge for at least an hour.
- Serve with crudites, flat-bread, chips, or most anything you like to dip in a savory sauce! Enjoy!