Curry Sauce

Ingredients

• 250 g onion, sliced
• 100 g celery, sliced
• 30 g parsley root, sliced
• 1 sprig thyme
• 1 piece bay leaf
• mace (nutmeg covering)
• 50 g flour
• 1 teaspoon curry powder
• 750 ml white consommé (clear cooking stock)

Instructions

1. Heat butter in a pan over moderate heat. Add the sliced onion, celery, and parsley root; cook until they are lightly colored.
2. Add a sprig of thyme, a piece of bay leaf, and a pinch of mace.
3. Dust the mixture with flour and curry powder. Cook the flour for a few moments without letting it color.
4. Pour in the white consommé (fond de cuisine). Bring to a boil, then reduce the heat and simmer gently for 45 minutes.
5. Pass the sauce through a fine sieve, pressing lightly on the solids. Heat the sauce again, skim off any fat (dégraisser), and hold it in a warm bain-marie (water bath) until service.
6. This sauce is used for fish, shellfish, poultry, and various egg dishes.