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Curry sauce for currywurst

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Ingredients for 1 servings:

  • 1 bottle of tomato ketchup, simple, approx. 500 ml
  • 2 small onions
  • 3 tbsp Balsamic vinegar, dark
  • 2 tbsp honey
  • 2 tbsp curry powder
  • some chili powder or cayenne pepper
  • 1 dashes soy sauce
  • olive oil
  • Tomato paste
  • Water

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

also as barbecue and fondue sauce or with spare ribs

Sauté the chopped onions in olive oil until translucent. Add a little tomato paste and deglaze with a little water. Add the ketchup, balsamic vinegar, and honey and simmer gently over low heat. Don’t let the vinegar evaporate too quickly. Then add the soy sauce and the other spices. Stir well, adding a little more water if necessary. Season to taste, if desired.

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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.

Djerba

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