Curried Mustard Sauce
This is one of my favorite family recipes. It's easy to make, so versatile and always a crowd pleaser. Pair it with ham, turkey, eggs, fish, veggies - the options are endless! Growing up my cousin would always be assigned this recipe as his contribution to holiday meals. His love of this sauce carried into his affinity for Deviled Eggs (he makes his by blending the cooked egg yolks with the sauce) and is the only reason he ever ate his broccoli. Give it a try, I'm sure you'll be a fan.
Serves 4 - 6 as a dipping sauce
- 1 cup Mayo
- ½ cup French’s Yellow Mustard
- 3-4 TBSP Madras Curry Powder
- 3 TBSP Milk
- 2-3 cloves of fresh Garlic minced fine
- Dash of Tabasco
- 1 tsp Smoked Sweet Paprika
Mix all ingredients in a medium bowl and let rest for at least an hour before serving. Be sure to really mince the garlic cloves. A garlic press or a micro plane helps. The goal is to get the fresh garlic flavor without any clumps.