posted by scooby 04-25-99 4:02 AM
Curry Sauce
4 1/2 tablespoons butter
1 garlic clove, minced
1/3 cup finely chopped onions
1/3 cup finely chopped celery
3 tablespoons chopped carrot
2 tablespoons flour
2 tablespoons curry powder
1/2 bay leaf
2 parsley sprigs
2 thyme sprigs, or 1/2 teaspoon dried
1 3/4 cup chicken stock
Salt and freshly ground pepper to taste
Heat 3 tablespoons of the butter in a saucepan and add the garlic, onions, celery and carrot.
Cook, stirring, until the onions are wilted.
Add the flour and cook, stirring, about 3 minutes. Stir in the curry powder, bay leaf, parsley and thyme.
Using a wire whisk, continue to stir briskly while adding the stock. Simmer, covered, stirring occasionally, about 30 minutes.
Put the mixture, including the soft vegetables, through a fine sieve, using a wooden spoon. Swirl in the remaining butter by rotating the pan gently and add salt and pepper.