111 Sauce Currie

Curry Sauce

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Heat 75 g ( oz) butter in a pan; add 250 g (9 oz) onions, 100 g ( oz) celery and 30 g (1 oz) parsley stalks, all roughly sliced, and cook to a light colour. Add a sprig of thyme, ½ a bayleaf and a little mace; sprinkle with 50 g (2 oz) flour and 1 tsp curry powder and cook for a few minutes without colour. Then moisten with dl (1⅓ pt or U.S. cups) white Bouillon, bring to the boil and simmer gently for 45 minutes then pass firmly through a fine strainer; reheat the sauce, skim off the fat and keep the sauce in a Bain-Marie.

This sauce is suitable for serving with fish, shellfish, poultry and various egg dishes.

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