Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Butter 2 ts Worcestershire Sauce
1 Clove Garlic, Crushed 1 tb White Wine Vinegar
2 md Onions, Chopped 2 tb Unbleached Flour
3 To 4 Tsps Curry Powder 1/4 c Muscat Raisins plumped in
3 c Brown Stock (See Stocks) -1/2 cup of boiling water

Use this pungent sauce for chicken and lamb. The stronger the curry
powder used, the more bite the final dish will have. Add a dried red
pepper or two, if you like fiery hot flavors.

for 10 minutes and drained. Salt And Freshly Ground Black Pepper, To
Taste

Melt the butter in a large heavy saucepan over medium heat. Add the
garlic and onions and saute until transparent, about 5 to 6 minutes.
Stir in the curry powder, stock, Worcestershire sauce,and vinegar and
simmer over low heat for 15 to 20 minutes. Blend the flour with
little cold water until smooth and then stir into the sauce and
simmer until thickened, about 6 minutes. Add the raisins and season
with salt and pepper to taste. Simmer one minute longer and serve
immediately.

Yield: About 2 cups of sauce.

From The Complete Book Of Sauces by Sallie Y. Williams

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