Curry Vinaigrette
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[edit] Description
[edit] Ingredients
- 500ml of chicken stock
- 500ml extra virgin olive oil
- 4 Onion finely chopped
- 4 small carrot finely diced
- 4 small stick celery finely diced
- 500ml ml of white wine
- 4 tablsp/15ml of curry powder
- 8 tsp/40ml ground turmeric
- 500ml white wine vinegar
- 4 bay leaves
- salt and pepper
[edit] Directions
- Put 30ml/2 tablsp of olive oil in a heavy based pan
- Add the onions, carrot, celery and bay leaf and cook for 3 – 4 minutes
- Add the white wine, curry powder and turmeric and continue to cook until virtually reduced
- Add the stock and bring to the simmer and reduce by half
- Strain through a sieve and allow to cool
- Whisk in the remaining olive oil and white wine vinegar alternatively to make an emulsion.
- Season to taste
Categories: Lesothoan Recipes | Lesothoan Meat Dishes | Curry Recipes | White vinegar Recipes | Ground turmeric Recipes | Chicken stock Recipes | White wine Recipes | Bay leaf Recipes | Olive oil Recipes | Turmeric Recipes | Pepper Recipes | Celery Recipes | Carrot Recipes | Onion Recipes | Salt Recipes
