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White Wine & Spring Onion Sauce
This sauce is excellent with simply-grilled chicken, or for mousses such as "Duck Liver Gateau; Warm".
If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.
For ½ pint (plenty for Six people):
1 bunch of Spring/Salad Onions ; trimmed of their root, but with most of the green left on – washed and cut into short lengths
1 tablespoon (15ml) Flour
190ml/7 fl oz Full Fat Milk
90ml/3 fl oz Dry White Wine
2 teaspoons (10ml) Dijon Mustard
190ml/7 fl oz Single Cream
Salt and freshly ground Pepper
Juice of ½ a lemon, sieved
1. Chop the spring onions finely by hand, or roughly in a food processor.
2. Melt the butter in a stainless steel saucepan, then sweat the onions for 3-4 minutes.
3. Add the flour and the mustard and mix well in.
4. Gradually add the milk, stirring continuously to incorporate. Cook over a low heat, until thick and smooth.
5. Add the cream and lemon juice, then season with salt and pepper.
6. Simmer for a further 3 minutes; then remove from the heat, as overcooking will lose the fresh colour.
This sauce keeps well for a few days in the fridge, as long as you use fresh milk and cream.
Recipe taken from 'Foolproof Entertaining' by Simon Scrutton - available from www.runninghare.gb.com