Curry Cream Sauce

Saucy Sunday continues...

Servings:  1 ½ cups

Time: 10 minutes

Uses:  Serve over fish, shrimp, chicken, or veggies. 

Hardware:  Measuring cups and spoons, a sauce pan, a whisk (I use a balloon whisk)

Ingredients:

• 1 tablespoon butter
• 1 teaspoon flour
• 1 ½ teaspoons Curry powder 
• 1 ½ cups cream

1. Heat the butter in a saucepan over medium heat until it is melted.
2. Turn the heat up to medium high and whisk in the flour and curry powder until they are completely incorporated and there are no lumps.
3. Turn the heat back down to medium and slowly whisk in the cream.
4. Simmer, but do not boil, for a minute or two.
5. Serve warm.

This is very mild and is best when used with a dish that doesn’t overpower it.  I love it over poached tilapia.