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Muuh Muuhkuh's Apple Curry Dip
This is a great dip for raw vegetables, but you can also use it
as salad dressing, spread, with chips, or as a cold sauce with poultry.
Or just have it without anything! I have known this recipe for so long
that I don't know exact amounts - the sauce can be done in a variety
of ways; just experiment and vary to get your favorite blend.
1 tart apple
1 small onion
Juice of 1 lemon or lime
1 cup mayonnaise
1 cup heavy cream
1 big bunch of mixed herbs
More curry than you think (2 tablespoons?)
Salt, pepper, sugar
Finely grate the apple and the onion. This is a lot of work and quite
a tear-jerker if you use a grater, but very easy in a blender. The finer
you grate the smoother a sauce you get - but you may want to leave it just
a little bit chunky. Add lemon juice so the apple won't discolor. Add mayonnaise,
cream, and a very generous splash of white wine, and stir to blend evenly.
Chop the herbs - you can use all kinds you have or feel like buying.
Blend into the sauce.
Season with curry (spice blend from the
country of holy cows
!), balsamico vinegar, salt, pepper, and sugar. The dip is supposed
to be quite spicy. You may want to start easy on the vinegar, but will
most likely need more than you expect of everything else. The sugar
is important, it gives a more balanced taste. Try it!
Cover and chill in the refrigerator before serving.