Curry Sauce for Raclette
3 t. curry powder (preferably China Moon)
1 T. unsalted butter
1 cup spreadable hollandaise or mayonnaise
1/2 c. sour cream
2 T minced chives (or 1 minced green onion)
1 garlic clove grated on a microplane
1/2 c finely minced tart green apple
2 t. Thai green curry paste
1/2 t. himalayan pink salt
|Ingredients before mixing: mayo on bottom, everything else on top|
Heat curry powder in butter over med heat until fragrant.Cool to room temperature.
Mix remaining ingredients.
When curry butter is cool, stir into mixture, but don't wait until it's hard or it will be difficult to incorporate.
Refrigerate overnight. You can eat it right away but the flavor is better the following day.
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