Stanley Sauce
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Sauces A rich and savory curry-infused cream sauce perfect for dipping meat fondue. This classic recipe features caramelized onions and a velvety texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 15 mins | None | 3 cups |
🔪 Key Equipment
- Saucepan
- Whisk
- Spatula
Ingredients
Sauce Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/4 cup | Butter or Margarine | melted |
| 2 cups | Onions | minced |
| 1 tbsp | Flour | all-purpose |
| 1 cup | Heavy Cream | room temperature |
| 1/2 tsp | Curry Powder | none |
| 1/2 tsp | Salt | none |
Instructions
Preparation
- Melt the 1/4 cup butter or margarine in a saucepan over medium heat.
- Add the 2 cups onions and cook until they are golden brown and fragrant.
- Sprinkle in the 1/2 tsp curry powder and 1 tbsp flour, stirring well to create a roux.
- Slowly stir in the 1 cup heavy cream and 1/2 tsp salt until smooth.
- Bring the mixture to a boil, then reduce heat and simmer for 5 minutes until the sauce thickens to a velvety consistency.
💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat, adding a splash of cream if it thickens too much.
Original Recipe Scan
