Curry Dijon Dipping Sauce Food

CURRY DIPPING SAUCE

Steps:

• Mix the ingredients together in a medium-sized bowl.
• Let the dip rest for a half-hour in your fridge before serving it. (See notes.)

CAULIFLOWER IN CURRY CREAM SAUCE

Steps:

• For the cauliflower: In a large saute pan over medium-high heat, add the olive oil and butter to melt. Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes. Give a good toss and let cook for 3 more minutes. Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so. Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret. Go ahead, take a bite! Then, pour the rest of the florets into a large bowl and quickly cover tightly with plastic wrap. Cook in batches if the florets won't fit into one pan.
• While the cauliflower continues to steam in the bowl, make the sauce. In the same pan over medium heat, add the butter. Once the butter is melted, add the onions, curry powder, turmeric and season with salt. Cook until tender, about 5 minutes, and then add the garlic and cook a bit more. Once the garlic is fragrant, add the chicken stock and bring to a simmer. Cook until the stock is reduced by half, and then add the heavy cream and raise to a simmer. Cook until the sauce is reduced and thickened. With a slotted spoon, remove the cauliflower from the bowl and add to the pot. Raise the heat and simmer 5 minutes more. Serve warm.

FRESH DUNGENESS CRAB WITH THREE DIPPING SAUCES: GARLIC CLARIFIED BUTTER DIPPING SAUCE

Steps:

• In a small saucepan over medium-low heat, melt the butter and garlic cloves. Continue to cook until all of the butter is melted and the milk solids from the butter have sunk to the bottom of the pan. Strain the butter and serve.
• Mix the avocado, wasabi, salt and mayo in a blender. Taste for salt and serve
• In a small bowl combine curry powder, dry mustard, Dijon mustard, mayonnaise and pinch of salt. Taste for more salt if needed and serve

ASIAN TUNA BITES WITH DIJON DIPPING SAUCE

Steps:

• In a small bowl, whisk the first five ingredients; set aside. Spritz tuna with cooking spray. Sprinkle with sesame seeds, salt and pepper. In a large nonstick skillet, brown tuna on all sides in batches until medium-rare or slightly pink in the center; remove from the skillet., On each of 30 wooden appetizer skewers, thread one tuna cube. Arrange on a serving platter. Garnish with onions. Serve with sauce.

MUSTARD CURRY SAUCE

Steps:

• Stir vigorously until water is well mixed into the mayo-mustard-curry mix.
• Add more or less water, depending on how "runny" you want the sauce to be.
• Can add or take away some curry as per your taste.

SCOTCH EGGS WITH CURRY MUSTARD SAUCE

Steps:

• Place 4 eggs in a pot. Fill with cold water to cover the top of the eggs. Bring to a boil over high heat and let it boil for 1 minute. Remove the pot from the burner, cover with a lid, and let sit for 15 minutes. Strain out the eggs and place in a bowl. Pour cold water over the eggs. When cool enough to handle, peel the eggs.
• Combine and mix flour and salt in a small bowl. Add beaten egg to another bowl, and bread crumbs to a third bowl.
• Divide sausage into 4 equal portions. Flatten each into a patty shape and snugly wrap around a peeled egg. Roll each sausage-covered egg first in the flour bowl, then the egg bowl, and lastly the bread crumb bowl.
• Heat 2 inches of canola oil over medium heat to 350 F in a pot or fryer. Fry until the innermost part of the meat reaches at least 160 F. Or, fry until golden brown, about 5 minutes, and then transfer to the oven to cook another 10 minutes at 400 F to ensure that the meat is cooked.
• Combine curry mustard sauce ingredients in a bowl and mix well. Serve with scotch eggs.

HOMEMADE HONEY MUSTARD DIPPING SAUCE

Steps:

• Whisk the mayonnaise, honey Dijon mustard, yellow mustard and lemon juice together.

CRISPY SESAME BRUSSELS SPROUTS WITH CREAMY CURRY DIPPING SAUCE

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, mix together all ingredients and coat brussels sprouts on all sides.
• Place brussels sprouts on a parchment paper or silpat lined baking sheet. Spread out so the brussels sprouts aren't overlapping and can cook evenly.
• Place in oven and bake for 35 minutes.
• Once brussels sprouts are in the oven, mix together all the ingredients for the dipping sauce and place in fridge to cool.
• Serve crispy brussels sprouts with dipping sauce.

CRISPY COCONUT CHICKEN WITH A APRICOT CURRY DIPPING SAUCE

Steps:

• Combine coconut, pepper and garlic in a bowl (Note: If your breasts are larger and you need to use 11/2 cups of coconut add more pepper and garlic powder.).
• Dust breasts in flour shake off excess, dip breast into egg and then into coconut press mixture firmly onto breast.
• Place breasts in a lightly oiled oven proof pan, drizzle melted butter over and bake in a preheated oven 180-190°C for 25-30 minutes or until chicken breasts are browned and cooked through, turn the pan once during cooking.
• Apricot Dipping Sauce.
• While the breasts are cooking combine all the sauce ingredients in a pan and heat and stir until well combined. You can leave the sauce on a low heat while the breasts finish cooking, just stir occasional. This also helps the curry flavour to come through.
• Serve with your favourite vegetables and fries or mash what ever you like.

MUSTARD-SOY DIPPING SAUCE

Steps:

• Stir together mustard powder and distilled white vinegar in a small bowl until smooth.
• Add soy sauce, the 2 tablespoons plus 2 teaspoons honey, rice vinegar, and chili sauce. Whisk until smooth. Let stand at room temperature for 30 minutes to let the flavors develop.