1 tablespoon of curry
1 tablespoon of all-purpose flour
2 tablespoons of butter
2 egg yolks
4 tablespoons of white wine vinegar
1 tablespoon of cold water
1 tablespoon of tomato extract
1 cup of fresh or canned cream of lemon juice
1 tablespoon of curry
1 tablespoon of all-purpose flour
2 tablespoons of butter
2 egg yolks
4 tablespoons of white wine vinegar
1 tablespoon of cold water
1 tablespoon of tomato extract
1 cup of fresh or canned cream of lemon juice
In a skillet, combine the curry, flour, and butter
Cook stirring for 2 minutes
In a bowl, beat the egg yolks with vinegar
Remove the skillet from heat, add cold water and the egg yolk mixture
Return to low heat and cook stirring until thickened
Remove from heat
Add tomato extract and lemon juice cream
Check the seasoning
Serve 1 1/2 cups
