Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Thursday, August 20, 2009

Curry Sauce

My plan was to make a wonderful chicken recipe of Julia Child’s last night for dinner. Well, the best laid plans and all… someone forgot to take the chicken out of the freezer to defrost – so when I got home and realized we didn’t have the chicken ready I sent “someone” to the store to buy a rotisserie chicken. Now, what to do with it? As I mentioned in Tuesday’s blog – I am inspired to make some of the recipes from Julia Child’s “Mastering the Art of French Cooking”. So, I decided upon her Curry Sauce.

Now, I’m sure Julia would disapprove, but I’ve adapted this recipe. As much as I love lots of butter and cream… my thighs and hips don’t enjoy them quite as much. And, Richard and I have been really trying to watch our weight and get a lot of extra exercise… so while still not “low calorie” – this is definitely a lighter version of Mrs. Child’s wonderful recipe.

I served this curry sauce on chicken. Julia suggests it on chicken, fish or veal. It was delicious! Thanks for a great inspiration Julia Child!


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


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 not 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.

Click here for printable recipe.

1 comment:

Columbo said...

Sorry I forgot to take the chicken out to defrost, but this way you can improvise. It was very good!

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