This smooth, spicy sauce is the traditional French version of curry, based on Classic Velouté, rich coconut milk, and fragrant curry powder. Ladle this versatile sauce over poultry, meat, fish, eggs, or vegetables for a delightful—and different—flavor addition.
2 tablespoons unsalted butter
1/2 cup minced onion
1 tablespoon curry powder
1/4 cup heavy cream
1 tablespoon lemon juice
2 tablespoons chopped fresh cilantro or parsley (optional)
Salt and ground black pepper
Melt the butter in a saucepan over medium-low heat. Add the onion and cook, without browning, until the onion is very soft, about 5-10 minutes. Add the curry powder and cook, stirring, for 2 minutes more.
Stir in the coconut milk and the velouté sauce, bring the mixture to a simmer, and cook for 15 minutes.
Stir in the heavy cream and lemon juice and cook until the sauce is heated through. Add the fresh herbs if you’re using them and season the sauce to taste with salt and pepper.
This recipe is adapted from James-Beard-Award-winning chef and writer James Peterson, a great friend of MTG and author of Sauces: Classical and Contemporary Sauce Making.