Curry Sauce
Print recipeIngredients
- 1 cup Onion (chopped fine)
- 1 cup Celery (chopped fine)
- 4 tablespoons Butter
- 4 tablespoons Flour
- 1 quart Chicken Stock
- 2 teaspoons Tumeric
- 2 teaspoons Cumin
- 1 teaspoon Cardamom
- 1 teaspoon Ground Coriander
- Cayenne (If desired, 1/2-1 Tsp.)
- 2 teaspoons Kosher Salt
Note
This will make about 6 cups of sauce, and can be kept refrigerated 5 days.
Directions
| Step 1 | |
| Saute onions and celery in butter, add spices and saute until onions are soft and spices are fragrant Heat stock | |
| Step 2 | |
| Add hot stock, slowly to pan and stir until sauce thickens, taste to add heat as desired | |