Curry Sauce - Sauce Curry
Yield: 2 cupsSauté a small vegetable
mirepoix in 2 tablespoons of butter. Add 1/2 tablespoon of
salt, 1 teaspoon of curry powder, 1 grated garlic clove, 1/8
teaspoon of thyme, and a sprig of parsley.
Deglaze the pan with 1 1/2 cup of Veal Velouté.
Cook slowly for 30 minutes. Strain. Add 1/2 cup of
cream. Add juice of a half lemon.
