I do love sauces. I always rate a chef on the quality of his sauces. The most important thing with any sauce is the amount of time it's given and cooking out your ingredients.
This sauce using a trusted "old grandma" drink as my apprentice labels it is so delicious and so simple.
It's a yellow curry and coconut sauce infused with the stones ginger wine. It is the key ingredient!
You will need an onion fried off, then add 3 tablespoons of yellow curry powder. Stir that around over the heat to activate the spice. Now de glaze the pan pot with the stones ginger wine adding around a cup full. Bring to the boil and now add 1 tin of Coconut cream and 600mls of normal whipping cream. Bring to the boil and then turn to a gentle simmer. Season with a good punch of salt, no pepper. The sauce is mild but does have a bit of heat to it so if you can't handle any spice it may not be one for you.
I use this sauce with seafood mainly. It's awsome with white flesh fish or scallops and prawns.
Very simple but will wow your guests. Below I use it on a vegetarian share plate as a curry with zucchini and chick peas.
Enjoy
Chefm31ster