Ingredients:
1/3 cup white onion, finely chopped
2 Tbls butter
1 Tbls curry powder
2 Tbls flour
½ cup chicken broth
½ cup milk (possibly a little more depending upon your desired consistency)
Salt to taste
Directions:
Melt the butter in a saucepan; add the onions and cook for about 10 minutes. They should be nice and soft.
Add the curry powder and mix well. Add the flour and cook for about one minute. Slowly add the chicken broth; whisking well to combine the liquid with the flour/onion mixture. Slowly add the milk, whisking in between additions. I like to add a little liquid, whisk and then evaluate if more liquid is needed. Adding the liquid in small amounts like this allows you to control the thickness of the sauce, and will ensure that you do add too much; thus making your sauce too runny.
After all the liquid has been added; cook for about one more minute allowing the sauce to continue to thicken. Remove from heat and let cool slightly. Place sauce in a small blender (I use my Bullet blender) and blend until the onions are incorporated into the sauce.
Return sauce to pan and reheat.
1/3 cup white onion, finely chopped
2 Tbls butter
1 Tbls curry powder
2 Tbls flour
½ cup chicken broth
½ cup milk (possibly a little more depending upon your desired consistency)
Salt to taste
Directions:
Melt the butter in a saucepan; add the onions and cook for about 10 minutes. They should be nice and soft.
Add the curry powder and mix well. Add the flour and cook for about one minute. Slowly add the chicken broth; whisking well to combine the liquid with the flour/onion mixture. Slowly add the milk, whisking in between additions. I like to add a little liquid, whisk and then evaluate if more liquid is needed. Adding the liquid in small amounts like this allows you to control the thickness of the sauce, and will ensure that you do add too much; thus making your sauce too runny.
After all the liquid has been added; cook for about one more minute allowing the sauce to continue to thicken. Remove from heat and let cool slightly. Place sauce in a small blender (I use my Bullet blender) and blend until the onions are incorporated into the sauce.
Return sauce to pan and reheat.
