Serves: 16

Serving: 1/4 cup

   1/4 cup agave
   1 cup chicken stock
   2 tablespoons curry powder, hot
   1 tablespoon ground coriander
   1/2 teaspoon cayenne pepper
   1/2 teaspoon white peppers
   1/3 cup Dijon style mustard
   3 1/3 cups mayonnaise

Curry Sauce is from the Cook'n with Agave collection.

In a small saucepan combine agave and stock. Heat and stir until agave dissolves. Add curry powder, coriander, cayenne, and white pepper. Continue cooking over moderate heat until mixture is reduced to 3/4 cup. Remove from heat and cool completely. Add mustard and mayonnaise. Mix well. Serve as a dip or sauce for boiled shrimp or crab, or for cold, sliced chicken, turkey, pork or ham. Keeps for up to two weeks in refrigerator.

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