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Curry Sauce

A sauce made with butter, curry powder, and cold water, simmered briefly and served with meats.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Curry Sauce

Curry Sauce

Ingredients

Directions

  1. Combine the drawn butter and curry powder in a saucepan.

  2. Add a little cold water to the mixture.

  3. Simmer for two minutes.

  4. Serve with broiled or fried meats.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Drawn butter
Provides fat that carries the curry flavor and gives the sauce a rich mouthfeel.
Curry powder
Supplies the spice aroma and flavor that define the sauce.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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