Wow Wow Sauce
300ml (½ pint) Stock
50g (2oz) Butter
25g (1oz) Plain Flour
1 tbsp White Vinegar
1 tbsp Prepared English Mustard
1 tbsp Port
1 tbsp Parsley, chopped
6 Pickled Walnuts, dried and chopped
Melt the butter in a saucepan over a low heat.
Stir in the flour and cook gently for 2-3 minutes.
Gradually add the stock, stirring constantly to avoid lumps.
When smooth and creamy, add the vinegar, mustard and port.
Simmer, stirring occasionally until the desired consistency is reached.
Add the chopped walnuts and allow to warm through.
Remove from the heat and stir in the parsley.
Serve with lamb or beef.
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