Curry Butter Sauce

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.


  • 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


  1. Blend the cinnamon, cardamom, clove, chili flake and black peppercorns in a spice grinder.
  2. In a heavy bottomed rondeau or sauté pan, sauté the ginger and garlic in two tablespoons of canola or grapeseed oil.
  3. Add tomato paste and cook for two minutes on medium heat.
  4. Add tomatoes.
  5. Cook for 20 minutes on low.
  6. Turn off heat and add butter and cream.
  7. Season to taste.

You may also be interested in