Ginger-Curry Sauce

Name: Ginger-Curry Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1 cup (230 ml)
Cuisine: French Classic
Ingredients: 2 cups + 4 tsp chicken stock (500 ml) Chicken Stock; about 2 Tbsp (25 g) Butter; 3 Tbsp (25 g) Flour; 2½ tsp (6.25 g) Curry Powder; about ½ clove (1.25 g) Garlic; 2.5 g Ginger; about 2 tsp (11 ml) Soy Sauce; 2 Tbsp (25 g) Sugar

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

FINISHING SAUCE · COD & OTHER WHITE FISH

In the published recipe, this is the finishing sauce for cod.

Banctel's curry sauce for cod.

On the jar

GINGER-SOY

Method: stove
Yield: about 1 cup
Ingredients: 8

Stove sauce. Cook from the recipe

Ratio

Chicken Stock 500 mlSoy Sauce 11 ml

Ingredients

Chicken Stock2 cups + 4 tsp chicken stock (500 ml)
Butterabout 2 Tbsp (25 g)
Flour3 Tbsp (25 g)
Curry Powder2½ tsp (6.25 g)
Garlicabout ½ clove (1.25 g)
Ginger2.5 g
Soy Sauceabout 2 tsp (11 ml)
Sugar2 Tbsp (25 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.

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Companion jar

Ginger-Curry 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 · 4 stars · 3 national awards

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Provenance

Jerome Banctel. French. Cited awards include: Michelin 3* (Le Gabriel / La Reserve Paris -- elevated to 3* in 2024).

Originally published as Curry Sauce (for cod / cabillaud).

Adapted from a Jerome Banctel recipe (Jerome Banctel / Nouvelles Gastronomiques (chef-attributed, published for 8 servings)).

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 Jerome Banctel / Nouvelles Gastronomiques (chef-attributed, published for 8 servings) (published as “Curry Sauce (for cod / cabillaud)”). Full citation lives in Provenance.

Companion jar