Heat the oil in a medium saucepan and cook the onions until softened, stirring occasionally, about 10 minutes. Stir in 1 tablespoon of the curry powder and cook, stirring, for 1 minute. Pour in the wine and 1/2 cup of water, or fish stock, if you are serving the sauce with fish. Season with a little salt. Cook over low heat for 20 minutes. Strain the sauce. Taste for seasoning. Stir in the remaining curry powder and cook for 5 more minutes. Whisk in the butter a little at a time but do not allow the sauce to boil. Stir in the crÅme fraöche. Serve the sauce with Creole rice.
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1/4 cup chopped onions
1 tbsp cooking oil
1 tbsp unsalted butter
2 tbsp Madras curry powder
1 1/2 cups dry white wine
1 1/2 tbsp flour
1 cup crÅme fraöche
salt
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20
mn
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40
mn
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If the sauce is too thick, it can be lightened by whisking in a little boiling water.
