Salsa Al Curry
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2 ½ cups Whole Milk
1 Tablespoon Curry Powder
½ teaspoon Salt
¼ teaspoon freshly ground Black Pepper
¼ teaspoon ground Nutmeg
3 Tablespoons Butter
2 Tablespoons All Purpose Flour
Makes 2 ½ cups
Combine the milk, curry powder, salt, pepper and nutmeg in a medium saucepan. Slowly cook the milk until it steams, set aside. Melt the butter in another medium saucepan and stir in the flour with a wooden spoon. This is called a roux. Cook the roux for 2 minutes over medium heat to a golden color. Pour the hot milk mixture into the warm roux, stirring constantly. Cook the sauce over medium heat until it just thickens, about 3-5 minutes. Remove from the heat. Dot the top of the sauce with additional butter or cover with a sheet of buttered waxed paper to prevent a skin from forming. Reheat as needed.
©2013 Nick Stellino Productions