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This lovely curry sauce is another example of how the Dutch took an idea from the orient, and adapted it to suit their own tastes. This sauce goes well with hard boiled eggs, rice, boiled mince, mashed potatoes and fish.
- ½ liter of water or beef stock
- 40 g butter
- 40 g flour
- 1 tsp curry powder
- slice of onion
- salt and some milk
- Chop the onion fine and sauté the curry powder together with the onion in the butter for about 10 minutes. Make sure it doesn't go brown.
- Add the flour and mix the flour and butter to a white mass.
- Then add the boiling water or beef stock in small amounts, stirring well and in between bringing the sauce back to the boil.
- Then leave to boil for 10 minutes and season with salt.
- Take the sauce off the heat.
- Put through a sieve and add salt and some warm boiled milk to taste.