The first time I went to a fondue restaurant, I didn’t pay attention to what sauce was what when the server introduced the ingredients. Plus, it was a bad blind date, and mostly, I just wanted to get out of there.
The second time I went out for fondue, it was a much more pleasant experience – after all, I was with my future husband. This time, I had the wherewithal to ask, “Which sauce is this?” while pointing to the one I wanted to use for everything. It was a curry dipping sauce. I was so happy to be able to ask for more of it by name later in the meal.
Some time after that, we’d been invited to a Moran family fondue dinner. I decided to consult the powers of Google, and found a recipe for curry sauce for fondue. Amazingly, I picked the right one the first time. I started to make it so often, I began to simply eyeball it, adjusting to taste. I’ve long since lost the recipe link, but tonight, I decided to measure it out, just for you! Keep in mind, this does not need to be saved for fondue. I use it on any grilled meat, chicken, or veggies.
- ¾ cup mayonnaise
- ¼ cup milk (I use fat-free)
- 2 ½ tsp sweet curry powder
- Combine all 3 ingredients in a bowl and mix well.
- If you’d like a thicker sauce, use less milk. For a thinner sauce, use more milk. That’s it. Easy peasy!