• 1 tablespoon canola oil
• 1 tablespoon best-quality mild curry powder
• 1 cup (240 ml) crème fraiche or sour cream
• ½ teaspoon kosher salt

In a small sauté pan, heat the oil over medium heat until it begins to shimmer. Stir in the curry powder and cook, stirring constantly, until fragrant and the color deepens, about 2 minutes. Add ¼ cup (60 ml) water and cook, stirring constantly, until the water evaporates, about 2 minutes longer. Scrape into a bowl and let cool for 5 minutes.

Add the crème fraîche to the bowl and whisk until smooth, then season with the salt. Cover and refrigerate for at least 30 minutes, or up to 8 hours to allow the flavors to meld. The crème fraîche will keep, covered in the refrigerator, for up to 3 days.