East Indian Curry Sauce

• 2 tablespoons butter
• 1 tablespoon onion powder
• 3/4 tablespoon arrowroot
• 1 tablespoon curry powder
• 1 teaspoon seasoning salt
• 1/4 teaspoon salt
• 1 dash black pepper
• 1 1/2 cups milk
• 1 egg, well beaten

1. Melt butter over low flame in top of doulble boiler. Add onion powder and saute 1 minute. Remove from flame. Mix arrowroot, curry powder, seasoned salt, salt, and pepper; blend with butter and onion powder. Combine milk and egg; add to blend. Place over boiling water, stirring constantly until thickened.
2. Note: To this sauce add 2 cups of any of the following; cubed cold roast, lamb, shrimp, chicken, crab, hard-boiled eggs. Serve with steamed white rice, and the usual relishes such as chutney, grated cocoanut, almonds or peanuts, chopped hard-boiled eggs, crisp bacon, finely chopped raw onions.

butter, onion powder, arrowroot, curry powder, salt, salt, black pepper, milk, egg

Taken from www.food.com/recipe/east-indian-curry-sauce-398052 (may not work)