Vadouvan sauce

4	shallots
40 grams	butter
30 grams	fresh vadouvan (or 6 grams of dried vadouvan)
2 cloves	garlic
250 grams	white port
500 grams	vegetable broth
500 grams	cream

First cut the shallots in half and clean them. Now chop them. In total you’ll need 300 grams. Then melt the butter in a big frying pan and glaze the fresh vadouvan or the dried vadouvan for 5 minutes. I use fresh. Then add the shallots and pan fry them for around 5 minutes. Meanwhile clean the cloves of garlic and chop them. Add it to the pan as well, pan fry it for another two minutes and then deglaze the pan with the white port. Let this reduce till almost all liquid has evaporated. After add the vegetable broth and the cream. Let it simmer till it has reduced for around 30%. After pass the sauce though a fine sieve and then emulsify it with a hand blender.

Recipe used in barbecued langoustine & butternut squash dish