1. In an 8 cup enameled saucepan, cook the onions and butter over low heat for 10 minutes without allowing the onions to color. 2. Stir in the curry powder and cook slowly for 2 minutes. 3. Add the flour and stir over low heat for 3 minutes. 4. Off heat, blend in the boiling liquid. Return sauce to heat and simmer slowly for 10 to 15 minutes, stirring occasionally. 5. Then stir in the cream by tablespoons, until sauce has thinned to consistency you wish. 6. Check seasoning and add lemon juice to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
