CURRY BUTTER
1 Ounce White Wine
1 1/2 Teaspoons Lemon Juice
3/4 Teaspoon Worcestershire Sauce
1 1/4 Teaspoon Patak's Curry Paste
1 Pinch Turmeric
1 Cup Heavy Cream
1/4 Cup Heavy Cream
5 1/2 Ounces Unsalted Butter -- cut 1-inch thick
Instructions
Before you start, have all ingredients measured and ready to use.
Place first 6 ingredients in a small saucepan on medium heat and reduce by one third to one half, until mixture is thick.
Remove from heat and whisk in the additional ¼ cup Heavy Cream and the Butter.
Serving Ideas: Serve with pan seared pork tenderloin.
Notes: Beware of using too much Turmeric, it will make sauce too yellow and give it too strong a Turmeric flavor.
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