Mild «European Style» Curry Sauce
| Rapeseed oil | 0.080 l |
| Onions, chopped into 3mm cubes | 0.350 kg |
| Garlic, chopped | 0.025 kg |
| Ginger, chopped | 0.015 kg |
| Diced apple, 5mm, IQF | 0.800 kg |
| Mild curry powder | 0.150 kg |
| Tap water | 1.000 l |
| Whole milk 3.5% | 5.800 kg |
| Full cream 35% | 3.000 kg |
| Salt | 0.030 kg |
| Vegetable bouillon powder vegan | 0.120 kg |
| Roux, white | 0.270 kg |
Preparation
Preparation:• Prepare all the ingredients
Method:
• Heat the oil in a large pot or wok
• Cook the onions in the oil
• Add and cook the garlic and the ginger
• Add the diced apple and the curry powder and gently cook
• Add the water and bring to the boil
• Let gently simmer for 5 minutes
• Add the milk and cream and bring to the boil
• Season with the salt and the bouillon powder
• Let gently simmer for 10 minutes, then blend with the roux
• Mix the sauce and bring it briefly back to the boil
Suggestion:
• For a spicier sauce, replace half the mild curry powder with Madras curry powder
| Nutritional values | per 100 ml |
|---|---|
| Energy | 741 kJ |
| Energy | 177 kcal |
| Fat | 15 g |
| - of which saturates | 8.4 g |
| Carbohydrates | 7.5 g |
| - of which sugar | 5.1 g |
| Fibre | 0.7 g |
| Protein | 3.1 g |
| Salt | 1.1 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Milk | yes |
| Mustard | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.