I am a big fan of the flavor of curry. Something about it makes me want to drown whatever I am eating with it.
This sauce is lovely with the extra hint of ginger. The onions are chopped small enough to work with a sauce or dip, but large enough to provide the onion flavor.
The brown sugar makes this sauce just a touch sweet, but that is really offset by the curry.
It went great with both the meat and seafood dippables I served with the fondue.
I really want to make this sauce again for some other dishes!
MILD CURRY SAUCE
1/2 Medium Onion, Chopped
1 Small Clove Garlic, Minced
1 Inch Piece Ginger Root, Slivered
1 Tablespoon Butter
1/2 Tablespoon Curry Powder
1/2 Teaspoon Brown Sugar
1 1/2 Teaspoons Flour
1/4 Teaspoon Salt
1 Cup Chicken Stock
Sauté onion, garlic, ginger, and butter in a saucepan for about 10 minutes, or until onion is slightly browned. Stir in curry and sugar, continue stirring and cooking for 1 minutes. Stir in flour and salt. Gradually add chicken stock and cook, stirring until sauce is thickened. Cook over low heat for 10 minutes, stirring frequently. Strain if needed. Serve hot or cold.
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