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Jo’s Curry Sauce for Beef Fondue




Source of Recipe


My MIL, Jo


Recipe Introduction


This is the curry sauce that Mike grew up having with beef fondue on decorate the tree night. I got the recipe from Jo, but had to make a couple of changes to get it thick enough. I used 1 full tablespoon of flour instead of 1/2 and added a cornstarch slurry at the end.


List of Ingredients




1 T. butter
1/2 c. chopped onion
1 clove Garlic
1/2 t. ground ginger or 2 t. fresh ginger, minced
1/2 t. curry
1/4 t. salt, or to taste
1/2 t. baking soda
1/2 T. flour [I used a full tablespoon]
1 c. chicken stock, warmed
[Slurry made with 1 T. cornstarch and 2 T. cold water]


Recipe




Melt butter in a small saucepan. Add and sauté onion. When translucent add the garlic, ginger, curry, and salt. Sauté until the garlic is fragrant. Whisk in the baking soda and flour to make a medium roux. Add the warmed chicken stock and whisk until the sauce is thickened and smooth. Serve warm or room temp.

NOTE: If the sauce is too thin for you, add the cornstarch slurry and bring to a boil before serving.

Makes a little over a cup.