Curry Sauce

Preparation info

  • Difficulty


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By James Peterson

Published 1991

  • About

There are many methods for preparing curry sauce, some of which use completely different sauce bases, such as hollandaise, mayonnaise, and sabayon. The traditional white sauce version of curry sauce is prepared using a mixture of sauce velouté and coconut milk.

Commercial curry powders vary enormously in hotness and flavor. It is also possible to prepare your own curry powder, balancing the spices according to taste (see Basic Curry Powder). When preparing butter-enriched or reduced-cream versions of curry sauce, coconut milk can be reduced and added, or coconut can be infused directly into the sauce. Almost any curry sauce is enhanced by adding 1 tablespoon (15 milliliters) chopped fresh cilantro per 1 cup (250 milliliters) sauce at the end.

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