Malayan Curry Sauce

 This sauce is great with beef or chicken

Ingredients

• 4 tbsp  Shallots, minced
• ½ cup  Clarified Butter
• ¼ cup  Brandy
• ½ cup  White Wine
• 2 tbsp  Trader Vic’s Curry Powder
• 1 cup  Pineapple Juice
• 1 qt  Heavy Cream
• 2 tbsp  A1 Sauce
• 1 tsp  Salt
• 10 cranks  Fresh Black Pepper

Directions

1. Sauté shallots in the clarified butter until translucent
2. Add brandy and white wine and flame the alcohol off. Reduce this liquid by half.
3. Add the curry powder and pineapple juice then reduce by 1/3
4. Finish with cream and A-1 sauce, season with salt and pepper.
5. Cool sauce and reserve for later.

Notes

 For a non-alcohol version use a non-alcoholic wine or beef stock.