Serves: 16
Total Calories: 341
In a small saucepan combine agave and stock. Heat and stir until agave dissolves. Add curry powder, coriander, cayenne, and white pepper. Continue cooking over moderate heat until mixture is reduced to 3/4 cup. Remove from heat and cool completely. Add mustard and mayonnaise. Mix well. Serve as a dip or sauce for boiled shrimp or crab, or for cold, sliced chicken, turkey, pork or ham. Keeps for up to two weeks in refrigerator.
This Curry Sauce recipe is from the Agave Recipes Cookbook. Download this Cookbook today.
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