Cold Curry Sauce Recipe

Summary

CuisineCourse
Method

Ingredients

 Vegetable oil1 Tablespoon
 Onion1 Small, finely chopped
 Curry powder1 Tablespoon
 Tomato paste1 Teaspoon
 Dry white wine/Dry red wine1⁄2 Cup (8 tbs)
 Chicken broth1⁄3 Cup (5.33 tbs)
 Cinnamon1 Pinch
 Lemon juice1 Tablespoon
 Lemon slice1
 Apricot preserves2 Tablespoon
 Mayonnaise1 1⁄2 Cup (24 tbs)
 Sour cream2 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2839 Calories from Fat 2537

% Daily Value*

Total Fat 282 g434.6%

Saturated Fat 29.4 g146.9%

Trans Fat 0 g

Cholesterol 251.3 mg

Sodium 2177.6 mg90.7%

Total Carbohydrates 49 g16.3%

Dietary Fiber 8 g32.2%

Sugars 25.1 g

Protein 5 g9.4%

Vitamin A 11.3% Vitamin C 56.6%

Calcium 15.8% Iron 29.6%

*Based on a 2000 Calorie diet

Directions

Heat oil in a saucepan.
Add onion and cook over low heat 3 to 4 minutes, stirring occasionally.
Add curry powder and cook 1 to 2 minutes, stirring.
Add tomato paste, wine, broth, cinnamon, lemon juice and lemon slice.
Simmer, uncovered, about 5 minutes.
Stir in apricot preserves.
Strain and cool.
Gradually add to mayonnaise, stirring well to blend; then stir in sour cream.
Add salt and pepper to taste.
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