Emsworth chef recreates the sauce that reminds him of childhood '“Â Lawrence Murphy
As a child Sunday lunch was a big affair in our house and we were expected to be at theÂ table at the required time, or else.Â
We would have a roast joint with all the vegetables in bowlsÂ on the table. Everyone helped themselves, while talking over the past week.
I love to eatÂ this way even now as you can take what you like and go back for more, if there'sÂ room.Â
Occasionally my mum would roast a whole chicken and instead of bread sauce she wouldÂ 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 (atÂ this time of year) and does not involve flour.
I roast pheasant breasts with sage underÂ the skin to get that classic flavour combination.
4 onions sliced
100ml white wine
125ml double cream
A little grated nutmeg
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.
4. 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.