Curry Vinaigrette

Ingredients

 * 500 ml of chicken stock
 * 500 ml extra virgin olive oil
 * 4 onion finely chopped
 * 4 small carrot finely diced
 * 4 small stick celery finely diced
 * 500 ml of white wine
 * 4 tbsp / 15 ml of curry powder
 * 8 tsp / 40 ml ground turmeric
 * 500 ml white wine vinegar
 * 4 bay leaves
 * salt and pepper

Directions

 * 1) Put 30 ml / 2 tbsp of olive oil in a heavy based pan.
 * 2) Add the onions, carrot, celery and bay leaf and cook for 3 – 4 minutes.
 * 3) Add the white wine, curry powder and turmeric and continue to cook until virtually reduced.
 * 4) Add the stock and bring to the simmer and reduce by half.
 * 5) Strain through a sieve and allow to cool.
 * 6) Whisk in the remaining olive oil and white wine vinegar alternatively to make an emulsion.
 * 7) Season to taste.