RECIPE: Curry Sauce for Raclette

The original recipe is from Fondues and Hot Pots, by Susan Fuller Slack, and is the best curry sauce I've ever tasted.

Curry Sauce for Raclette

Makes 2 1/4 cups

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.