Ingredients Edit

Directions Edit

  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.
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