CURRY SAUCE

This sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently over low heat, whisking frequently. You may need to add a tablespoon or two of stock to restore the proper consistency, as the sauce will thicken when chilled.

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a small saucepan over low heat, whisking constantly. Thin with additional stock if needed. Do not freeze, as the emulsion may break when thawed.