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Curry Sauce: The quick and easy spicy dressing recipe

Curry Sauce: The quick and easy spicy dressing recipe


Low-fat milk

The salsa al curry is the ideal preparation to give an oriental touch to your dishes: perfect to accompany recipes based on rice, meat, fish, or shellfish, it goes well in particular with chicken and prawns, better if cooked on the grill or fried. However, you can also use it to season the salad and the potatoes.

Curry is a very famous preparation, consisting of a mix of spices which often vary: turmeric, coriander, pepper, and cumin, which determine its flavor and color, will allow you to obtain a really tasty sauce. To make the curry sauce and to make it creamy to the right point, we first sifted the curry with the flour, and then add them to the fried butter and onion, diluting everything with boiling milk.

As soon as the right consistency of the sauce was reached, we used the mixer by immersion to remove the graininess given by the onion pieces: but if you prefer a more rustic curry sauce you can leave it like this. Here’s how to prepare it creamy and fragrant in just a few steps.

How to make the curry sauce

Pour the flour into the sieve 1.

Add the curry 2.

Sift the flour and curry 3.

Set aside the sifted flour and curry and, in the meantime, prepare the butter and onion sauté 4.

Cut the onion into small pieces 5.

Put the pieces of butter in a saucepan 6.

Let the butter melt over low heat without frying it 7.

Add the onion and a pinch of salt 8.

Sweat the onion 9.

Combine the flour with the curry 10.

Mix with a scoop to incorporate the powders with the melted butter and onion 11.

Pour in the boiling milk 12.

Gradually the milk will begin to take on the characteristic amber-yellow color of the curry 13.

Stir vigorously with a whisk to prevent lumps from forming 14. Bring to a boil, continuing to stir, until the curry sauce reaches the consistency you want: keep in mind that the sauce will tend to solidify once it is cold. If you prefer a more liquid consistency, then turn off the heat immediately after the first boil.

Once thickened, blend the curry sauce with the blender 15.

Transfer the curry sauce to a serving bowl 16.

Your curry sauce is ready to be served or used to flavor the dishes you have made 17.


Instead of milk, you can also use the beef broth, if you prefer a more full-bodied flavor, or water, for a lighter result. In our recipe, we used the curry mild, the lighter one, but you can use that too hot, spicier. or the very hot, very spicy.

Those who prefer can blend the onions with a drop of White wine, before adding the flour and curry. If you want to make the curry sauce fresher, add some more ginger in powder. The use of different ingredients is therefore allowed, but you have to find the right balance of flavors, for a perfect result.

If you love this spice, you can also prepare a tasty curry mayonnaise, very easy-to-prepare, hard-boiled curry eggs, or even the classic curry rice.


You can keep the curry sauce in the fridge for 1-2 days, covered with cling film in contact, ie making it adhere to the surface of the sauce.

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