Onion Sauce
450g (1lb) Onions, peeled and finely chopped
300ml (½ pint) Stock
150ml (¼ pint) Single Cream
25g (1oz) Butter
25g (1oz) Plain Flour
Pinch Grated Nutmeg
Salt and Pepper, to taste
Place the onions and stock into a small saucepan.
Simmer gently for 20 minutes allow to infuse.
Strain the milk and reserve.
Melt the butter in a small saucepan.
Stir in the flour to produce a smooth paste, remove from the heat.
Gradually whisk in the onion mixture, to ensure no lumps form.
Return to the heat, whisking constantly, until it boils and the sauce thickens.
Simmer for 15 minutes, stirring occasionally.
Add the cream, nutmeg and season to taste.
Serve with lamb or duck.
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