Whyte's Curry Sauce

Whyte's Curry Sauce

From the Kitchen Of
Whyte's Curry Sauce


1/2 green pepper
1 small onion
1 stalk celery
1/3 cup butter or margarine
2 1/2 teaspoons curry powder
3 cups chicken stock or 3 bouillon cubes
1 cup tomato puree
1 tablespoon lemon juice
3/4 teaspoon salt
1 1/2 teaspoons sugar
1/4 teaspoon Tobasco Sauce
1 1/2 teaspoons Worcestershire Sauce
3 tablespoons cornstarch
3 tablespoons water
1/2 cup light cream


Chop vegetable very fine and cook in 2 tablespoons melted butter or margarine until wilted.  Stir in curry powder.  Add stock (or bouillon cubes dissolved in 3 cups boiling water) and tomato puree.  Cook 1 hour over a medium heat.  

Stir in lemon juice, salt, sugar, Tobasco and Worcestershire sauce.  Mix cornstarch and water together smoothly.  Add to sauce and cook to a boil, then pour in the cream.  Stir in remaining butter or margarine.  Makes a little more than a quart.  To this sauce, you can add cooked lamb, beef, poultry or any food you like curried.  Add more curry if you're a real curry-lover. 

In New York at Whyte's in the bustle of lower Manhattan lunch or dine in half-timbered chophouse atmosphere.  Their versatile Curry Sauce is excellent. 

This recipe was printed prior to 1971, as Whyte's closed their doors on April 21, 1971, due to being outbid for their lease.  Apparently, the building was built with an Alpine theme and was a common watering hole for stockbrokers, businessmen, and salesmen who worked in the area.  The restaurant was at 175 Fulton Street, between Broadway and Nassau streets, just a few blocks away from where the 9/11 Memorial is today. 

Add new comment

The content of this field is kept private and will not be shown publicly.

Plain text

  • Web page addresses and email addresses turn into links automatically.
View additional recipes in this category

Kitchen Helpers