Simply-made, Sauce a Vlndienne (sohs ah l’ahnd-yen) is a mildly flavoured curry sauce and may be served as an accompaniment to hard-boiled eggs or poultry.
2 oz. butter
1 large onion, finely chopped
1 large eating apple, peeled, cored and finely diced
1 oz. flour
10 fl. oz. chicken stock
2 tablespoons mild curry powder
2 fl. oz. coconut milk
4 tablespoons single cream
In a medium-sized saucepan, melt half the butter over moderate heat. When the foam subsides, add the onion and apple and cook, stirring occasionally, for 8 to 10 minutes or until the onion is golden brown and the apple is soft and pulpy.
Meanwhile, in a medium-sized sauce-pan, melt the remaining butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour, a little at a time, to make a smooth paste. Gradually add the chicken stock, stirring constantly. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Remove the pan from the heat and keep warm.
Stir the curry powder into the onion mixture and continue cooking for a further 2 minutes. Gradually stir in the coconut milk. Increase the heat to high and bring the liquid to the boil, stirring constantly. Reduce the heat to low and add the chicken stock sauce, stirring constantly. Stir in the cream and cook for 2 minutes. Remove the pan from the heat, transfer the sauce to a warmed sauceboat and serve immediately.