Source : http://www.foodnetwork.ca/recipes/curry-sauce/recipe.html?dishid=623
Notes : Meilleur si la sauce est passée au tamis à la fin avant de servir avec les ravioli.
Faire double recette de sauce pour environ 18 à 20 ravioli.
J’utilise cette sauce pour accompagner les ravioli au fromage et les ravioli à la courge et au veau.
Ingredients
- 1 tablespoon unsalted butter
- 1/3 unit onion, thinly, sliced
- 1 unit Granny Smith apple, peeled, cored, and, thinly, sliced
- 2 unit cloves garlic, finely, chopped
- 1 unit bay leaf
- 2 unit sprigs thyme
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1/4 cup chicken stock or
1/4 cup vegetable stock - 1/2 cup heavy cream
- 1/2 teaspoon lemon, juice
Directions
- In a saucepan, melt butter over medium heat.
- Add the onions, apples, garlic, bay leaf and thyme.
- Sweat mixture until the vegetables are soft.
- Stir in the curry power, turmeric and stock.
- Simmer to reduce by 1/3.
- Add cream and bring to boil. Remove bay leaf and thyme.
- Puree in a blending and strain the mixture. Mixture should be just thick enough to coat the back of a spoon. If too thick, add more stock.
- Season with salt and freshly ground white pepper.
- Finish with lemon juice.