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Recipe by: ayina
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See below ingredients and instructions of the recipe
3 tb Butter 2 ts Worcestershire Sauce
1 Clove Garlic, Crushed 1 tb White Wine Vinegar
2 md Onions, Chopped 2 tb Unbleached Flour
3 To 4 Tsps Curry Powder 1/4 c Muscat Raisins plumped in
3 c Brown Stock (See Stocks) -1/2 cup of boiling water
Use this pungent sauce for chicken and lamb. The stronger the curry powder
used, the more bite the final dish will have. Add a dried red pepper or
two, if you like fiery hot flavors.
for 10 minutes and drained. Salt And Freshly Ground Black Pepper, To Taste
Melt the butter in a large heavy saucepan over medium heat. Add the garlic
and onions and saute until transparent, about 5 to 6 minutes. Stir in the
curry powder, stock, Worcestershire sauce,and vinegar and simmer over low
heat for 15 to 20 minutes. Blend the flour with little cold water until
smooth and then stir into the sauce and simmer until thickened, about 6
minutes. Add the raisins and season with salt and pepper to taste. Simmer
one minute longer and serve immediately.
Yield: About 2 cups of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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