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4.5 dl
Easy
Published 1977
A curry-flavoured mayonnaise is a lovely sauce to serve over cold sliced chicken for a main course, or over hard-boiled eggs to start a menu. Make it up the day before if necessary.
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