Sardines & Chocolat

Curry sauce with Edmond Fallot Honey Dijon

Posted on December 22, 2015December 23, 2015 by Helene Labat

Ingredients
1/4 cup mayonnaise
1/4 cup sour cream
2 T Fallot Traditional Dijon
Curry powder
Salt and pepper
Instructions
Mix well, serve with fish terrine or asparagus.

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