Home   |   Food Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   Cooking_Tips   |   Food_Videos   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

FoodReference.com (since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



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


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 ΒΌ 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.


  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.


FoodReference.com Logo



Popular Pages