Onion and Mustard Sauce
|1 large onion, peeled and chopped|
|40g block butter, cut into chunks|
|25g sauce flour or plain flour|
|1 heaped teaspoon mustard powder|
|175ml gammon stock|
|1 heaped teaspoon grain mustard|
|Salt and freshly milled black pepper|
|Oven temperatures and Conversions|
|Click here for information|
|Equipment: You will need a Delia Online Little Gem ‘Sauce’ pan (heavy gauge aluminum, measuring 16cm by 8cm or similar)|
This recipe is adapted from Delia’s Complete How to Cook
Melt 25 g of the butter in the saucepan and add the onion, and when you've stirred it so it's nice and buttery, let it cook on a low heat for about 20 minutes.
It's important not to let it colour, so give it a few stirs from time to time.
Now, using a wooden spoon, stir in the sauce flour and the powdered mustard till smooth, then add the milk a little at a time, still stirring, increase the heat to medium, then gradually add the stock, keep stirring after each addition until its all in.
Now turn the heat down low and let it barely simmer for 5 minutes.
Finally stir in the grain mustard, the rest of the butter and some seasoning, then pour into a warmed serving jug.
This is excellent served with boiled gammon or a bacon joint
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This great Sunday lunch recipe for roast lamb can be served with gravy or Rosemary and Onion Sauce, which is also good with lamb chops, or bangers and mash.
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