Emsworth chef recreates the sauce that reminds him of childhood '“Â Lawrence Murphy
We would have a roast joint with all the vegetables in bowls on the table. Everyone helped themselves, while talking over the past week.
I love to eat this way even now as you can take what you like and go back for more, if there's room.Â
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Hide AdOccasionally my mum would roast a whole chicken and instead of bread sauce she would produce onion sauce in a large sauce jug. Â
Here is a great onion sauce recipe that will go fab with your roast chicken or pheasant (at this time of year) and does not involve flour.
I roast pheasant breasts with sage under the skin to get that classic flavour combination.
Ingredients
4 onions sliced
20g butter
100ml white wine
Bay leaf
125ml double cream
A little grated nutmeg
Sea salt
Method
1. Melt the butter in a large saucepan and add the onions.
2. Cook for about 10 minutes to soften without colouring.
3. Add the bay leaf and white wine and reduce until the wine has nearly disappeared.
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Hide Ad4. Add the cream and continue to cook until the cream thickens.
5. Remove the bay leaf and grate in the nutmeg.
6.Transfer to a liquidiser and liquidise until smooth.
7. Taste and season. Serve with your roast pheasant or chicken.