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Curry Sauce, Ou a VIndienne

A curry-flavoured sauce made from reduced velouté and consommé, seasoned with curry powder, saffron and optional cayenne pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Saffron and pepper work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 781 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Curry Sauce, Ou a VIndienne

Ingredients

Directions

Make the sauce

  1. In a stewpan, combine the reduced velouté and consommé.

  2. Add the curry powder and saffron boiled in a small pan.

  3. Rub the saffron through a sieve into the sauce.

Finish

  1. Let the sauce boil and skim off any foam.

  2. If not hot enough, add a little Cayenne pepper.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Saffron + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: estragole (anise, licorice).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Reduced velouté
Thickens the sauce and gives it a smooth, creamy body.
Consommé
Provides the savoury liquid base that carries the other flavours.
Curry powder
Adds the warm, spiced aroma and flavour that define the curry sauce.
Saffron
Contributes a golden colour and a subtle floral aroma.

The step that matters

Let the sauce boil and skim off any foam. Foam rising on a boiling sauce carries impurities and proteins. Skimming it off keeps the sauce clear, clean-tasting and smooth rather than cloudy or bitter.

“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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