Make Ahead Curry Sauce for Meatloaf or Pork Roast
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1⁄4 cup butter or 1/4 cup butter substitute
- 2 tablespoons flour
- 1⁄2 medium onion, minced
- 1⁄4 carrot, grated
- 6 fresh button mushrooms, sliced
- 1⁄2 cup 1% low-fat milk
- salt
- 1 tablespoon garam masala, indian spice
- 1⁄3 cup sake or 1/3 cup dry white wine
- 3 leaves flat-leaf Italian parsley (to garnish) (optional)
- 1⁄2 cup slivered almonds (to garnish) (optional)
directions
- Saute onion and carrot in butter until softened.
- Add flour and cook until flour taste is gone or until it is just about to turn brown.
- Add milk and make a medium-thick sauce, stirring constantly.
- Add mushrooms, salt and curry powder to taste.
- Cover and let simmer until mushrooms are cooked.
- Refrigerate until dinner time.
- You can add more milk when you reheat if the sauce is too thick, but if heated in a covered pan I doubt you'll need to add more liquid.
- Add a good dose of wine and let simmer -- be careful, you don't want to overpower the curry and other flavors.
- Place meat in center of platter and pour sauce over top and drizzle down the sides.
- Sprinkle fresh parsley and almond slivers over the top.
- Around the meat arrange broccoli flowerettes, thick slices of carrot, and small boiled potatoes.
- So-o elegant!
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RECIPE SUBMITTED BY
Stella Mae
United States
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