Curried Béchamel

This smooth, creamy sauce tastes great with my Roasted Chicken with Curry Leaves and Spices!

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  pint milk
• 1⁄2 onion, large dice
• 2  teaspoons whole cloves
• 1  whole nutmeg, broken
• 1  tablespoon curry powder
• 1  ounce  clarified butter
• 1  ounce flour
• 1  egg yolk
• 1⁄4 cup creme fraiche
• 2  tablespoons sherry wine
• 1⁄8 teaspoon salt, to taste
• 1⁄8 teaspoon white pepper, to taste
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon cayenne pepper, to taste
• 1⁄8 teaspoon paprika

Directions

1. In a saucepan, simmer milk, onion, cloves, nutmeg and curry powder for 20 minutes.
2. In another sauce pan, make a white roux with the butter and flour.
3. Strain milk and gradually add to roux while stirring constantly with whisk. Bring to a boil, and then reduce to a simmer.
4. Combine egg yolk and crème fraise in a bowl. Add a small amount of hot sauce to egg and cream mixture. Stirring constantly, slowly add egg mixture to the rest of the hot sauce.
5. Finish sauce with sherry, adjust seasonings and garnish with paprika.