1/4 cup agave
1 cup chicken stock
2 tablespoons curry powder, hot
1 tablespoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon white peppers
1/3 cup Dijon style mustard
3 1/3 cups mayonnaise
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.