Liturgical Year : Recipes : Curry Sauce

Catholic Recipe: Curry Sauce

INGREDIENTS

6 Tablespoons butter or margarine
1/2 cup flour
2 teaspoons curry powder
1 teaspoon salt
1/8 teaspoon pepper
2 cups lobster stock
1/2 cup cream

Details

Serves: 4

Yield: 3 cups

Prep Time: 20 minutes

Difficulty: ★★☆☆

Cost: ★★☆☆

For Ages: 15+

Origin:

show

Food Categories (1)

show

Often Made With (1)

Feasts (0)

This sauce accompanies Lobster Tails Singapore. Serve with flaked coconut, chopped peanuts, seedless raisins, and chutney.

DIRECTIONS

Melt butter or margarine. Remove from heat. Add flour, curry powder, salt, and pepper; stir until smooth. Stir in hot stock. Add cream. Cook over medium heat, stirring constantly, until sauce is smooth and thickened. Makes 3 cups.

NOTE: Serve with curry accompaniments, such as flaked coconut, chopped peanuts, seedless raisins, and chutney.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965