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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 1 pc Yellow onion finely chopped
- 1 pc Apple medium size finely chopped
- 1 dl Parsley finely chopped
- 1 tbsp Curry powder
- 2 dl Chicken stock
- 2 tbsp Vermouth Noilly Prat or similar
- 4 dl Cream double
- 2 tbsp Butter
- 1 tpsp Olive oil
- 1 tbsp Lemon Juice
Ingredients
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Instructions
- Heat butter oil in a saucepan over medium heat until shimmering
- Add onion, apple, parsley and curry powder and stir constantly until onions soften. About 10 minutes
- Add chicken stock and Vermouth and reduce to 75%
- Strain to get rid of onion, parsley and apple and return liquid into sauce pan
- Add double cream and reduce to 75%
- Season with salt, pepper and lemon juice
- The curry sauce can be stored for up to a week in the refrigerator
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