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Kari Velouté (French Curry Sauce)

Kari de lieu jaune au cidre (French Curry Sauce) is a modern French recipe for a classic curry sauce made from a base of veloute and coconut milk flavoured with vadouvan curry powder and finished with cream. The full recipe is presented here and I hope you enjoy this classic French version of: French Curry Sauce (Kari Velouté).

prep time

10 minutes

cook time

25 minutes

Total Time:

35 minutes

Serves:

6

Rating:

Tags : CurrySauce RecipesFrench Recipes

After recently becoming aware of Franco-Indian Vadouvan curry powder, I’ve become slightly enamoured of French curries. This recipe is for the classic French curry sauce, using a classic velouté sauce base, flavouring with Vadouvan curry powder and finishing with double (heavy) cream. In the classic French style this sauce is ladled over made dishes or is used to finish poultry, meat, fish, eggs, or vegetables that brings a wonderful French twist to your next curry dish. Being based on coastal curries of Pondicherry vadouvan goes very well with all kinds of safood and this curry is excellent poured over fried, baked or poached fish. It gives a simple dish much more depth. The use of coconut milk is also a French curry signature, originating from Pondicherry and Vietnamese curries.

Ingredients:

2 tbsp unsalted butter
15g (1/2 cup) minced onion
1 tbsp Vadouvan curry powder
250ml (1 cup) velouté sauce
125ml (1/2 cup) coconut milk
60ml (1/4 cup) double (heavy) cream
1 tbsp lemon juice
2 tbsp chopped fresh coriander (cilantro) leaves or parsley
Salt and freshly-ground black pepper, to taste

Method:

Melt the butter in a saucepan over medium-low heat. When foaming add the onion and cook for about 6 minutes until the onion is soft and translucent but not coloured. Scatter over the curry powder, stir to combine and cook for 2 minutes.

Stir in the coconut milk and veloute sauce, bring to a simmer and cook for 15 minutes.

At this point whisk in the double cream and lemon juice and cook for a few minutes more, or until the sauce has heated through. Add your choice of fresh herbs, season to taste with salt and black pepper, then serve.