2 tsp. curry,
1 clove of garlic,
1 tbsp. grape seed oil,
4 tbsp. hot water,
90cl dry white wine,
60cl crème fraîche,
Mince the onions and crush the garlic. Melt the butter and add 1 tablespoon of oil. Cook the onions over low heat for 20 minutes, stirring constantly to turn them into a puree. Add garlic and stir again.
Sprinkle half of the curry and blend. Still on low heat, add the white wine and the hot water. Stir. Season with salt and pepper. Continue cooking over low heat for about 20 minutes.
Then, add the cream and the rest of the curry. Whisk gently and slightly increase the last for the last minutes. A perfect sauce for poultry or white fish.