With 3 tablespoons of lemon juice, I didn't find this too sweet at all! I gave a little extra squeeze of honey, as a matter of fact. Delicious as is, I think it would make a good base for a variation on Honey Mustard Sauce. Add 2, maybe 3 tablespoons of stone ground Dijon mustard. The curry will be that "what is that?" taste. I've found that with many sauces, it's best to let them refrigerate for an hour or two; flavors blend and the sauce usually thickens a bit.
Meh If you want something spicy, or tangy, then stay away from this recipe. It's nice... but very sweet. I mean, think about it: yoghurt, mayo and honey in the same dressing? So if you want something sweetish, then this is cool. *thumbs up* But for me, I had to add a LOT of chilli powder, curry powder and pepper. And it's still borderline sweet. Pros: Creamy Cons: Very very sweet, A little fatty