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Sauce au Breton Kari (Breton Kari Sauce)
Sauce au Breton Kari (Breton Kari Sauce) is a modern French recipe (from Brittany) for a classic curried masking sauce of meat stock and sour cream flavoured with Breton kari and thickened with a flour and butter roux that's typially used to pour over made dishes. The full recipe is presented here and I hope you enjoy this classic French version of: Breton Kari Sauce (Sauce au Breton Kari).
prep time
15 minutes
cook time
10 minutes
Total Time:
25 minutes
Serves:
4
Rating: 
Tags : CurrySauce RecipesFrench RecipesBreton Recipes
This is the recipe for the classic 'Breton kari sauce' from Brittany. This is a fairly thick sauce that's typically used to mask meat or seafood prior to serving. This is both a curry sauce and a sauce made with the Breton kari curry powder.
Ingredients:
30g of lightly-salted butter
30g of flour
1/4 tsp ground turmeric
1 tbsp of
Breton Kari spices
500ml of meat stock
200ml sour cream
salt and freshly-ground black pepper, to taste
Method:
Melt the butter in a frying pan over low heat. Scatter over the flour, turmeric and Breton kari then stir to combine. Cook, stirring constantly for 20 seconds.
Using a whisk, beat in the meat stock, to ensure that the sauce is mooth. Season to taste with salt and black pepper then cook, stirring with a wooden spoon until the mixture comes to a boil.
Reduce to a simmer and cook for 15 minutes. Mix in the sour cream and allow to warm through.
Use to generously coat your choice of meat and seafood.
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