This sauce dresses Fairsted Kitchen’s salt-roasted potatoes, but chef Stephanie Cmar insists the one-pot wonder is just as good for other veggies and marinated meats. It’s low-labor and multipurpose—a must-have in the repertoire of any aspiring home saucier.
Curry Butter Sauce
Ingredients
- 2 tablespoons ginger
- 6 garlic cloves
- 5 ounces yogurt
- 1 lemon, juiced
- 1 cinnamon stick
- 10 green cardamom pods
- 6 cloves
- 1 tablespoon chili flake
- 8 peppercorns
- 2 tablespoons tomato paste
- 8 ounces butter
- 14 ounces canned San Marzano tomato
- 5 ounces cream
Directions
- Blend the cinnamon, cardamom, clove, chili flake and black peppercorns in a spice grinder.
- In a heavy bottomed rondeau or sauté pan, sauté the ginger and garlic in two tablespoons of canola or grapeseed oil.
- Add tomato paste and cook for two minutes on medium heat.
- Add tomatoes.
- Cook for 20 minutes on low.
- Turn off heat and add butter and cream.
- Season to taste.