INDIAN SAUCE OR CURRY SAUCE (recipe)

INDIAN SAUCE OR CURRY SAUCE   (recipe)

Cook 4 large sliced onions slowly in 4 tablespoons oil. Add 1 tablespoon each of chopped parsley and chopped celery, a small sprig of thyme, half a bay leaf, a pinch of mace, salt, and pepper. Sprinkle with 25 g flour and 1 generous tablespoon curry powder and stir. Then add ½ litre chicken stock, stir, and cook slowly for about 30 minutes. (The sauce is even better if a quarter of the chicken stock is replaced by coconut milk.) Rub the sauce through a sieve, add 1 teaspoon lemon juice and 4 tablespoons fresh cream, and reduce a little. Adjust the seasoning.

This sauce is served with eggs, mutton, and poultry. With fish and shellfish, a fish fumet is used instead of the chicken stock.

A cold INDIAN or curry sauce is made with mayonnaise flavoured with curry powder and chives.