My take on a quick and delicious homemade curry sauce, made entirely from scratch. Basically, you could say it's a thickened sauce flavored with curry.
Recipe for curry sauce
My take on a quick and delicious homemade curry sauce, made from scratch.
Basically, you could say it is a roux-based sauce, flavored with curry.
Here you get my best suggestion on how to make the sauce and get the most out of your curry.
The sauce is suitable for the classic Danish dish “Boller i karry” (meatballs in curry) and I personally love it with fish cakes and potatoes.
If you are up for it, you can of course use your own homemade curry for the recipe.
Servings: people
Curry Sauce
My take on a quick and delicious homemade curry sauce, made entirely from scratch. Basically, you could say it's a thickened sauce flavored with curry.
Equipment
- Pot
- Whisk
Ingredients
- 40 gram Butter
- 6 gram Curry
- 30 gram Wheat Flour
- 600 gram Liquid Milk, stock, or cooking water from, for example, potatoes
- 50 gram Cream can be omitted
- Salt and Pepper
- Gastrique or vinegar and sugar
Instructions
- Melt butter in a pan over medium-high heat (8/9 out of 14 on my stove).
- Add curry to the butter, so it gets toasted. This enhances the curry flavor significantly. It should only be toasted for about 20-30 seconds and definitely should not burn.
- Add the flour to the pan and whisk well, so you don't get lumps and it's well incorporated. This prevents the sauce from tasting like flour.
- Now, gradually add the liquid a little at a time. Essentially, you could only use milk, but if you're, for example, boiling potatoes at the same time, I typically use 1-2 dl of the cooking water from that. However, I never use just cooking water exclusively. If you have stock or bouillon, I think half of the liquid should come from that. If you only use milk, you don't need to use cream.
- Continue to add liquid (possibly including the cream) until the sauce reaches the desired consistency.
- Remember that the sauce thickens as it cools, so it doesn't need to be too thick.
- Season the sauce with salt, pepper, a little vinegar, and sugar (possibly gastrique), and it's ready to serve.
- Bon appétit.