Curry Sauce
Ingredients: 400 g sour cream, 40 g butter, 200 g mustard (I used mustard with horseradish for a slightly spicy taste), a heaping teaspoon of curry (preferably from health food stores), salt and pepper to taste.
To prepare a delicious and aromatic sauce, we start by melting 50 grams of butter in a non-stick pan over medium heat. It is important to ensure that the butter melts evenly without letting it burn, as burnt butter can negatively affect the final taste of our sauce. Once the butter has completely melted, we add 2 tablespoons of Dijon mustard, which will add a note of intensity and a slightly spicy taste to the sauce. We continuously stir with a wooden spatula or a whisk to ensure that the two ingredients are well incorporated.
After obtaining a homogeneous mixture, we add 150 milliliters of cooking cream, which will provide a creamy texture and a rich flavor to the sauce. We continue to stir carefully to prevent lumps from forming. It is essential to play with the heat, keeping it at a moderate level so that the cream does not boil too hard, which could lead to separation of the ingredients.
Now comes the time to play with flavors. We add salt and freshly ground pepper to taste. These spices will highlight all the flavors in the sauce. Then, we add 1-2 tablespoons of curry powder, which will provide an extra color and an exotic aroma. We stir again, ensuring that the curry is well incorporated into the sauce.
After adding the curry, we let the sauce simmer on low heat for about 2-3 minutes to allow the flavors to combine perfectly. This is the ideal moment to taste and adjust the spices if necessary. Once the sauce has reached the desired consistency, we can take it off the heat. This sauce pairs wonderfully with chicken, fish, or gratin vegetables, bringing a special touch to any main dish. It can be served immediately or reheated without losing its flavor. Enjoy every bite and savor the perfect combination of flavors that this sauce offers!
