Lemon Onion Sauce

Name: Lemon Onion Sauce
Yield: Makes About 300 ml/½ pint
Ingredients: salt; freshly ground black pepper; 25 g/1 oz butter or 2 tablespoons oil; 25 g/1 oz butter or 2 tablespoons oil; 1 lemon; 450 g/1 lb onions, chopped

Preparation info

Makes About
300 ml

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

This sharp, sweet sauce, based on an original from Colin Spencer, is delicious with fish, brains or sweetbread fritters.

Ingredients

1 lemon
450 g/1 lb onions, chopped
25

Sauce
Gluten-free
Vegan

Method

Pare the zest of the lemon in long strips with a potato peeler, being careful to avoid the white pith. Place in a pan with the onions and butter or oil. Cover tightly and cook over a gentle heat, without browning, for 30 minutes, or until really tender. Purée with the lemon juice in a food processor or blender. Add salt and pepper to taste.