Curry Sauce (Curry Grädde)
- 4 oz (118 ml/119 g) heavy cream
- 1 tablespoon (15 ml/ 6.3 g) curry powder
- 1/2 teaspoon (2ml) salt
Stove-top. Combine the the heavy cream, 1/2 teaspoon (2 ml) salt, and curry powder in a skillet, and cook on medium heat to reduce the curry mixture down to your preferred thickness for a curry sauce. Stir every few minutes to keep the sauce well combined. Set aside when you reach desired consistency.
Each serving: 2 oz (56.6 g) curry sauce. Base recipe serves two.