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Alex's curry cream sauce

updated

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Ingredients for 4 servings:

  • 250 ml milk
  • 200 ml cream
  • 1 ½ tsp, heaped vegetable stock
  • 1 tsp chives
  • 1 ½ tsp, heaped curry powder, mild
  • 3 pinches of turmeric
  • Salt
  • pepper
  • 1 clove(s) garlic, crushed
  • 1 pinch of saffron threads
  • 1 egg yolk

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

slightly spicy

Pour the milk and cream into a fairly small saucepan and bring to a boil (the sauce will foam quite a bit while cooking). Now add the vegetable stock, curry powder, garlic, turmeric, salt, and pepper, and reduce, stirring constantly, until a creamy consistency is reached. Meanwhile, add the saffron strands and the chives. Season to taste. Then cool the sauce in a water bath until lukewarm. Whisk in the egg yolk. Bring back to a boil, stirring constantly and vigorously, and then simmer for about one minute to thicken.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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