Description
This smooth, creamy sauce tastes great with my roasted chicken with curry leaves and spices!
Ingredients
- Milk
- Onion
- Whole Cloves
- Nutmeg
- Curry Powder
- Clarified Butter
- Flour
- Egg Yolk
- Creme Fraiche
- Sherry Wine
- Salt
- White Pepper
- Turmeric
- Cayenne Pepper
- Paprika
Instructions
- In a saucepan, simmer milk, onion, cloves, nutmeg and curry powder for 20 minutes
- In another sauce pan, make a white roux with the butter and flour
- Strain milk and gradually add to roux while stirring constantly with whisk
- Bring to a boil, and then reduce to a simmer
- Combine egg yolk and crme fraise in a bowl
- Add a small amount of hot sauce to egg and cream mixture
- Stirring constantly, slowly add egg mixture to the rest of the hot sauce
- Finish sauce with sherry, adjust seasonings and garnish with paprika