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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Curry Sauce Recipe

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This recipe for Curry Sauce is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
SAUCE:
2 medium-size yellow onions, peeled and minced
1 stalk celery, chopped
1 clove garlic, peeled and minced
1/4 C butter or margarine
1 T curry powder (use hot or Madras curry for best flavor)
1/3 C unsifted flour
2 C chicken broth
1 tsp salt
1/8 tsp black pepper
pinch cayenne pepper

CONDIMENTS:
mango chutney (Major Earl Gray's)
raisins
craisins
peanuts, chopped
hard-boiled egg whites, chopped
hard-boiled egg yolks, chopped
green onions, sliced
green peppers, chopped
sweet pickles, diced
ripe olives, sliced
bacon, cooked, drained and crumbled
shredded coconut, toasted if desired

Directions:
Directions:
Melt the butter and saute onions, celery & garlic in a saucepan, over moderate heat for 5-8 minutes until limp, not brown.
Add curry powder and stir-fry for 1 minute.
Blend in flour.
Slowly add broth, stirring constantly to avoid lumps.
Add salt and pepper seasonings.
Heat, stirring until thickened.
Cover and simmer 1/2 hour, stirring now & then.

Add cooked chicken, beef or shrimp.

Serve over rice.
Pass the condiments at the table to top with.

Number Of Servings:
Number Of Servings:
2 Cups (4 servings)
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This was our favorite when Dad would take us to the ship for dinner. Now it's always a favorite for family dinners (especially when there's a lot of help for chopping!) I usually multiply the recipe 4-6 times for big gatherings!

 

 

 

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