Sort ingredients
gregho
QR Code
Listen
Pdf
In a medium saucepan, melt 2 tablespoons butter over medium heat until foaming.
Add onions along with a large pinch of salt and cook, stirring frequently, until softened and most liquid has evaporated, about 20 minutes.
Stir in cream and simmer for 5 minutes.
Transfer hot onions and cream to a blender.
Add curry powder or Vadouvan if using, and blend, starting at low speed and gradually increasing to high, until a smooth sauce forms.
If desired, pass sauce through a fine-mesh strainer, pressing on solids with a spoon, for an even more refined texture.
Return onion sauce to saucepan and season with salt and white pepper.
Keep warm.