Barbecue Sauce Curry Dip
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g sour cream
- 2 tablespoon mayonnaise
- 50 ml white wine, dry (e.g. Silvaner Spätlese)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon turmeric
- 2 teaspoons curry spice mix (e.g. Madras curry)
- Pepper, from the mill
- salt
- lemon juice
- possibly sugar, glucose
- 4 tablespoon pineapple juice, (substitute for white wine)
Print Recipe
Pin Recipe Instructions
- Mix well the sour cream, mayonnaise with honey, soy sauce and white wine. Also add the turmeric and the curry powder and whisk until frothy with a whisk. Season to taste with freshly ground pepper, lemon juice and salt.
- If you would like it a little sweeter, you can sweeten it with grape sugar. If you prefer to do without the wine, you can achieve a similar result with a little more lemon juice and pineapple juice.
- The sauce / dip can be stored in the refrigerator for several days.
- Tastes very good with grilled vegetables and poultry.
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