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CATEGORY CUISINE TAG YIELD
Fruits, Vegetables Fruits, Sauces, Vegetables 6 Servings

INGREDIENTS

3 T Butter
1 Clove Garlic, Crushed
2 Onions, Chopped
3 To 4 Tsps Curry Powder
3 c Brown Stock, See Stocks
2 t Worcestershire Sauce
1 T White Wine Vinegar
2 T Unbleached Flour
1/4 c Muscat Raisins plumped in
1/2 cup of boiling water

INSTRUCTIONS

Use this pungent sauce for chicken and lamb.  The stronger the curry
powder used, the more bite the final dish will have. Add a dried red
pepper or two, if you like fiery hot flavors.  for 10 minutes and
drained. Salt And Freshly Ground Black Pepper, To  Taste  Melt the
butter in a large heavy saucepan over medium heat. Add the  garlic and
onions and saute until transparent, about 5 to 6 minutes.  Stir in the
curry powder, stock, Worcestershire sauce,and vinegar and  simmer over
low heat for 15 to 20 minutes.  Blend the flour with  little cold water
until smooth and then stir into the sauce and  simmer until thickened,
about 6 minutes.  Add the raisins and season  with salt and pepper to
taste. Simmer one minute longer and serve  immediately.  Yield: About 2
cups of sauce.  From The Complete Book Of Sauces by Sallie Y. Williams

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Nutrition (calculated from recipe ingredients)
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Calories: 77
Calories From Fat: 51
Total Fat: 5.8g
Cholesterol: 15.3mg
Sodium: 18.8mg
Potassium: 75.9mg
Carbohydrates: 6.1g
Fiber: <1g
Sugar: 1.7g
Protein: <1g


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