Kerriesaus

Description
This lovely curry sauce is another example of how the Dutch took an idea from the orient, and adapted it to suit their own tastes. This sauce goes well with hard boiled eggs, rice, boiled mince, mashed potatoes and fish.

Ingredients

 * 1/2 liter of water or beef stock
 * 40gr butter
 * 40gr flour
 * 1 teasp curry
 * slice of onion
 * salt and some milk

Directions
Make this sauce just like the Lichte uiensaus, but saute the currypowder together with the onion. Put through a sieve and add salt and some warm boiled milk to taste.