Curry Sauce

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* Exported from MasterCook *

 

Curry Sauce

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 71

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Marinades

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion -- chopped

1/2 cup dry white wine

1 tablespoon butter

Salt and freshly milled pepper

2 teaspoons curry powder

1 tablespoon flour

1 1/2 cups Basic Vegetable Stock -- heated

OR water

1 cup whole milk

OR a mixture of cream and milk

 

MAKES ABOUT 2 CUPS

 

Serve this thin golden sauce over rice or use it as the base for a creamed

curried vegetable soup, adding a cooked pureed vegetable such as broccoli

or asparagus.

 

Put the onion, wine, butter, 1/2 teaspoon salt, and a few grinds of pepper

in a saucepan and simmer, covered, for 4 to 5 minutes. Remove the lid and

cook until the wine becomes syrupy, then add the curry powder and

flour. Cook for 3 minutes, stirring frequently, over low heat, then whisk

in the stock all at once. Cook over low heat or in a double boiler,

partially covered, for 25 minutes. Puree, then return to the heat, stir in

the milk, and cook until heated through. Taste for salt and pepper.

 

 

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