Curry Powder Fish Stock Butter Sauce

Name: Curry Powder Fish Stock Butter Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (180 ml)
Cuisine: French Classic
Ingredients: about 2 yolks (36 g) Egg Yolk; about 3 Tbsp (50 ml) Fish Stock; 2 tsp (5 g) Curry Powder; about 6 Tbsp (100 ml) Cream

Independent adaptation of a publicly published Benoît Sinthon recipe. Not affiliated with, sponsored by, or endorsed by Benoît Sinthon.

FINISHING BUTTER · PRAWNS & WARM SEAFOOD SALADS

In the published recipe, this is the finishing butter for warm prawn salad. The same recipe pairs it with Lemon-Olive Oil Dressing, the lemon-oil dressing.

Sinthon's curry sabayon for warm prawn salad.

On the jar

SABAYON

Method: stove
Yield: about ¾ cup
Ingredients: 4

Stove sauce. Cook from the recipe

Ratio

Fish Stock 50 mlCream 100 ml

Ingredients

Egg Yolkabout 2 yolks (36 g)
Fish Stockabout 3 Tbsp (50 ml)
Curry Powder2 tsp (5 g)
Creamabout 6 Tbsp (100 ml)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Curry Powder Fish Stock Butter Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 4 national awards

Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL
Bois-Boudran Sauce★ STARRED KITCHENOn the jar: BOIS BOUDRAN
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Benoît Sinthon. French / Madeiran. Cited awards include: Michelin 1* (Il Gallo d’Oro, The Cliff Bay).

Originally published as Sabayon Curry.

Adapted from a Benoît Sinthon recipe (Benoît Sinthon / Gourmetpedia (warm prawn salad)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Benoît Sinthon / Gourmetpedia (warm prawn salad) (published as “Sabayon Curry”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar