Here's a simple Pineapple Curry Cream Sauce you can make, and this is a cold sauce, it is great for a dip of fresh crisp veggies, from zucchini, celery, carrots, onion... you get the picture.
Remember, to chill this when done mixing, you will need a food processor for this, you'll have enough for the table.
4 cups of diced pineapple (fresh if can)
2 shallots minced
1 1/2 cups of sour cream
1/2 cup of apple cider vinegar
1/4 cup of Safflower oil
1 cup of heavy cream
1/2 cup of mascarpone
1 dash of dill (dried)
3 tbsp. curry powder
3 tbsp. honey or brown sugar
1 tsp. ground cinnamon
1 tsp. ground cardamom
1 tsp. nutmeg
1 tsp. ground cloves
1 tsp. salt
1 tsp. pepper
Pulse in processor until just smooth, that's it, put in a glass container with a lid and chill, keeps fresh for only a couple of days, if so, add more pineapples.
Remember, to chill this when done mixing, you will need a food processor for this, you'll have enough for the table.
4 cups of diced pineapple (fresh if can)
2 shallots minced
1 1/2 cups of sour cream
1/2 cup of apple cider vinegar
1/4 cup of Safflower oil
1 cup of heavy cream
1/2 cup of mascarpone
1 dash of dill (dried)
3 tbsp. curry powder
3 tbsp. honey or brown sugar
1 tsp. ground cinnamon
1 tsp. ground cardamom
1 tsp. nutmeg
1 tsp. ground cloves
1 tsp. salt
1 tsp. pepper
Pulse in processor until just smooth, that's it, put in a glass container with a lid and chill, keeps fresh for only a couple of days, if so, add more pineapples.
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