Curry Sauce
Serving: 1/4 cup

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

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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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