rosemary and onion sauce

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Cooking receipe to make rosemary and onion sauce under category General Recipes. You may find some video clips related to this receipe below.

rosemary and onion sauce

delia smith

1 rounded tablespoon rosemary leaves

1 large onion peeled and finely chopped

25g butter

25g plain flour

175ml milk

175ml vegetable stock

2 tablespoons creme fraiche

salt and freshly milled black pepper

In a small saucepan melt the butter and cook the onions over a very gentle heat for about 5 minutes its important not to let them colour so keep an eye on them.

While thats happening bruise the rosemary leaves with a pestle and mortar to release their oil then chop them very very finely and add them to the onion.

Continue to cook as gently as possible for a further 15 minutes again without letting the onions colour too much.

Using a wooden spoon stir the flour into the onions and their buttery juices till smooth then gradually add the milk a little at a time still stirring followed by the stock bit by bit whilst vigorously whisking with a balloon whisk.

Taste and season the sauce with salt and pepper and let it barely simmer on the lowest possible heat for 5 minutes.

Remove it from the heat then liquidise or process half of it then return it to the saucepan to join the other half.

Re heat gently add the came fraiche and pour it into a warmed serving jug.

This is good with the roast lamb (qv) lamb chops or served with bangers and mash.

Makes about 570ml

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