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Cold curry sauce for roasts

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Ingredients for 1 servings:

  • 1 can of cocktail fruits
  • 1 jar mayonnaise
  • 3 tsp, heaped curry powder
  • 1 can coconut milk

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Drain the juice from the cocktail fruit; you won’t need it anymore. Then, using a hand blender, puree the cocktail fruit with the mayonnaise and curry powder. The coconut milk isn’t essential, but I think it gives the curry sauce a certain exotic touch. If you have a Thermomix, you can puree the sauce again for 30 seconds using the turbo button. It’s best to prepare it a day in advance; it tastes even better and will keep for quite some time in the fridge. I’ve often made this curry sauce for relatives and friends at parties, as it’s very expensive at the butcher’s. It tastes excellent with baked ham, Burgundy roast, smoked pork, etc.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Carrot cake, carrot cake or carrot cake

Cold curry sauce for roasts