• 1 tablespoon oil
• 1 small onion, finely chopped
• 1 level tablespoon curry powder
• 1.5 dl/½ pint stock
• 1 teaspoon concentrated tomato purée
• juice of ½ lemon
• 2 tablespoons apricot jam or sweet mango chutney
• 3 dl/½ pint mayonnaise
• 3 tablespoons single cream

Heat the oil in a saucepan. Add the onion, cover and fry very gently for about 5 minutes or until the onion is soft but not brown. Stir in the curry powder and cook for a further few moments to bring out the flavour. Stir in the stock, tomato purée, strained lemon juice and the jam or chutney. Stir until boiling and then simmer for 5 minutes. Strain the sauce into a basin and leave until quite cold.

Blend together the curry mixture and the mayonnaise. Stir in the cream just before using.