Curry sauce (3)
Instructions
Be slightly brown the onion in a pan with the butter.
Add chopped parsley, celery and thyme, a bay leaf and a pinch of grated nutmeg.
Sprinkle with the flour and curry powder; stir and let it take a golden color.
Add the broth, bring to a boil, lower the heat and cook slowly for a good half-hour.
Pass through a sieve and place over heat bringing to a boil again.
Add the cream, stir and out of the fire together with a few drops of lemon juice.
Ideal for white and red meat, poultry and eggs.
Ingredients and dosing for 4 persons
- 40 cl of broth
- 10 cl of cream
- 25 g of butter
- 25 g of flour
- 100 g of onion
- 1 tablespoon of curry powder
- Parsley
- 1 stalk of celery
- Thyme
- 1 leaf of laurel
- 1 pinch of grated nutmeg
- Lemon juice