Pollo Tropical Curry Mustard Sauce
Ingredients
- ½ cup mayonnaise
- ¼ cup Dijon mustard
- 2 tablespoons yellow mustard
- 2 tablespoons honey
- 1 tablespoon curry powder
- 1 tablespoon white vinegar
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon ground turmeric
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Pinch of cayenne pepper optional
Instructions
- In medium bowl, whisk together mayonnaise, Dijon mustard, and yellow mustard until smooth
- Add honey and whisk vigorously until fully incorporated
- Add curry powder, vinegar, garlic powder, onion powder, paprika, turmeric, salt, pepper, and cayenne if using
- Whisk thoroughly 1-2 minutes until all spices evenly distributed and no clumps remain
- Check consistency—should be thick and creamy but pourable
- Taste and adjust seasoning with more honey, mustard, or curry powder as desired
- Cover and refrigerate minimum 30 minutes before serving for best flavor
- Stir well before using
- Store in airtight container refrigerated
Notes
- Fresh curry powder is essential—old curry tastes dusty
- Whisk thoroughly to prevent curry powder clumps
- Rest 30 minutes minimum—allows curry to hydrate
- Flavors improve after 24 hours
- Use both Dijon and yellow mustard for authentic flavor
- Adjust consistency with water if too thick
- Store up to 2 weeks refrigerated
- May darken slightly over time—normal and safe
- Thin with water or oil to use as a salad dressing
- Great on chicken, fish, sandwiches, or as a veggie dip
- Naturally gluten-free and dairy-free
- Make ahead for meal prep—keeps well