Small Sauces: Curry

Cook 4 oz (120 g) mirepoix, cut brunoise, in 1 oz (30 g) butter until tender but not brown. Add 1 tbsp (15 mL) curry powder, 1 crushed garlic clove, pinch dried thyme, ½ bay leaf, and 2–4 parsley stems and cook another minute. Add 1 qt (960 mL) veal, chicken, or fish velouté. Simmer 20 minutes, add ½ cup (120 mL) cream, strain, and season with salt and lemon juice.