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Crudités with Curry Sauce

Source of Recipe

From "The Southern Living Party Cookbook"


Recipe Introduction

"Crudités is a fancy term for a beautiful raw vegetable platter often served with a vinaigrette or dip. For the best flavor, try to use vegetables that are in season. One thing I've learned over the years catering is that very few people enjoy raw broccoli or cauliflower, so take the time to blanch them quickly to make them more appealing."

List of Ingredients

â—¦ 1 (8-ounce) container sour cream
â—¦ ½ cup mayonnaise
â—¦ 2 tablespoons fresh lemon juice (from 1 lemon)
â—¦ 2 tablespoons grated onion
â—¦ 2 tablespoons finely chopped fresh flat-leaf parsley
â—¦ 1 tablespoon minced fresh chives
â—¦ 2 teaspoons yellow mustard
â—¦ 1 teaspoon curry powder
â—¦ ½ teaspoon paprika
â—¦ ½ teaspoon dried tarragon, crushed (or 1 teaspoon finely chopped fresh tarragon)
â—¦ ½ teaspoon salt
â—¦ ¼ teaspoon black pepper, plus more for sprinkling
â—¦ â…› teaspoon hot sauce (such as Tabasco)
â—¦ Sliced scallions (optional)
â—¦ Assorted raw and blanched vegetables, such as: cauliflower florets, sliced yellow squash, cucumber slices, celery sticks, and carrot sticks


Recipe

Stir together all the ingredients except the vegetables in a medium bowl. Cover and chill at least 1 hour or until ready to serve. Sprinkle the sauce with black pepper and sliced scallions, if desired.

Serve with the assorted raw and blanched vegetables.

Serves 14