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Curry Sauce

Category: Chicken/
Gravies/Sauces

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Yield: 2 cups

Preparation Time:
5 minutes

 Cooking Time:10 minutes
Description: Classic Veloute
Ingredients Amount Variations
butter 3 T. margarine
flour, all purpose 3 t.  
water 2 cup  
Chicken Redi-Base 2 teaspoons Turkey, Veg, Seafood or Mushroom Base
dry vermouth 1/4 cup  
carrots, celery, onion 1/4 cup of each, diced  
curry powder 1 T.  
parsley, chopped 1 T.  
heavy cream 1/4 cup  
     

Directions:
Melt butter in sauce pan. Add flour to form roux. Stirring constantly, cook for 2 minutes over low heat. Slowly whisk in water to form a smooth sauce. Add redi-Base and vermouth. Add vegetables, curry powder, and parsley, Bring to a boil and stir until Redi-Base is blended. Cook over medium heat until vegetables are sof. (4-5 minutes). Serve over poached chicken, fish, or vegetables. Also excellent with stir fried beef.