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RECIPES >  Sauces, Salsas, etc. >  Butter Sauces >  Curry Butter

 

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CURRY BUTTER

1 Ounce White Wine
1 1/2 Teaspoons Lemon Juice
3/4 Teaspoon Worcestershire Sauce
1 1/4 Teaspoon Patak's Curry Paste
1 Pinch Turmeric
1 Cup Heavy Cream

1/4 Cup Heavy Cream
5 1/2 Ounces Unsalted Butter -- cut 1-inch thick
 

Instructions

Before you start, have all ingredients measured and ready to use.

Place first 6 ingredients in a small saucepan on medium heat and reduce by one third to one half, until mixture is thick.

Remove from heat and whisk in the additional ΒΌ cup Heavy Cream and the Butter.
 

Serving Ideas: Serve with pan seared pork tenderloin.

Notes: Beware of using too much Turmeric, it will make sauce too yellow and give it too strong a Turmeric flavor.
 

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