Barbecue sauce curry dip

Ingredients for 1 servings:

• 100 g sour cream
• 2 tbsp mayonnaise
• 50 ml dry white wine (e.g. Silvaner Spätlese)
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp turmeric
• 2 tsp curry spice mix (e.g. Madras curry)
• n. B. Pepper, from the mill
• n. B. Salt
• e.g. lemon juice
• possibly sugar, glucose
• 4 tbsp pineapple juice (substitute for white wine)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

goes very well with grilled vegetables and/or poultry skewers

Combine the sour cream, mayonnaise, honey, soy sauce, and white wine. Whisk together the turmeric and curry powder until fluffy. Season to taste with freshly ground pepper, lemon juice, and salt. If you’d like it a little sweeter, you can add glucose. If you’d rather skip the wine, you can achieve a similar result with a little more lemon and pineapple juice. The sauce/dip can be kept in the refrigerator for several days. It tastes great with grilled vegetables and poultry.