Molho Curry-Espumante

Name: Molho Curry-Espumante
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1400 ml
Cuisine: Asian
Ingredients: 60 g Butter; 309 g Onion; 500 ml Cream; 730 ml Champagne; 200 g Grana Padano; 20 g Curry Powder

Independent adaptation of a publicly published Luiz Filipe Souza recipe. Not affiliated with, sponsored by, or endorsed by Luiz Filipe Souza.

Molho Curry-Espumante from a three-star kitchen.

Ratio

Cream 500 mlChampagne 730 ml

Ingredients

Butter — 60 g
Onion — 309 g
Cream — 500 ml
Champagne — 730 ml
Grana Padano — 200 g
Curry Powder — 20 g

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.

Provenance

Luiz Filipe Souza works in Brazilian / contemporary at Evvai; credentials include Michelin 3* (Evvai, São Paulo).

Adapted from a Luiz Filipe Souza recipe (Luiz Filipe Souza / Michelin Guide Brasil (Evvai ceia caseira)).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Luiz Filipe Souza / Michelin Guide Brasil (Evvai ceia caseira) (published as “Molho Curry-Espumante”). Full citation lives in Provenance.