Stock-based curry sauce

 
                          STOCK-BASED CURRY SAUCE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Sauces                           Vegetables
                 Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       tb           Butter
    1                    Clove Garlic, Crushed
    2       md           Onions, Chopped
    3                    To 4 Tsps Curry Powder
    3       c            Brown Stock (See Stocks)
    2       ts           Worcestershire Sauce
    1       tb           White Wine Vinegar
    2       tb           Unbleached Flour
      1/4   c            Muscat Raisins plumped in
                         -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
  
 
 
                    - - - - - - - - - - - - - - - - - -