1 c. mayonnaise
1/4 c. Chablis or other dry wine (I use cooking sherry)
1 tsp. lemon juice
1/4 to 1/2 tsp. curry powder
Pimento strips (optional)
1 lb. fresh broccoli

Combine first four ingredients in small saucepan. Place over low heat, cook until thoroughly heated. Do not boil. Arrange cooked crisp broccoli on a platter with flowerets facing edge of platter. Pour sauce down center of spears. Garnish with pimento strips. Yields 14 servings.