1 Small onion, chopped
1/2 cup Vegetable Stock
1 tbsp Apricot jam
1 tsp Lemon juice
1 tbsp Curry powder
1/2 cup Mayonnaise
1/2 cup Soured cream
1 tbsp Oil
Salt and pepper to taste
Heat the oil and fry the onion until soft but not browned.
Add the curry powder. Cook for 2
minutes. Stir in the vegetable stock and bring to a boil.
Add the Apricot jam and lemon juice.
Simmer for 5 minutes. Cool.
Stir in the mayonnaise and soured cream into the sauce.
Season to taste with salt and pepper.
Makes 1-1/2 cups (450