curry cream

Ingredients for 2 servings:

• 1 pot of yoghurt, 10% fat, (150g), Turkish or Greek
• 3 tbsp mayonnaise (good quality)
• 1 tbsp curry, Madras –
• ½ tsp curry, oriental –
• ¼ tsp curry, dragon fire
• ¼ tsp curry, citrus-fruity
• 2 garlic cloves (finely chopped)
• 1 tsp lemon juice (freshly squeezed)
• some sea salt
• some pineapple juice (preferably fresh juice)
• 1 pinch(s) of sugar

Instructions

Working time approx. 5 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 5 minutes

Combine all ingredients in a bowl and whisk vigorously. Let stand for at least 1 hour, adding more seasoning if necessary. This dip is absolutely delicious with shellfish and grilled meat. It’s also great with grilled fish, as a fondue sauce, or as a spread on baguettes or sandwiches. If kept tightly closed, the sauce will easily keep for 1 week in the refrigerator. We simply call the sauce “Willi Sauce” because all the Willis in the family eat it by the spoonful whenever there’s any leftovers.