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Sauce Picarde
Onion Sauce
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
This ‘sauce’ is in fact sliced onions cooked in butter until they become a coarse purée. Traditionally served with roast pork, veal or grilled sausages, ‘sauce picarde’ is also good with hard-boiled eggs and can be thinned with broth or milk to make soup.
Ingredients
| butter |
Method
Melt the butter in a pot, add the flour and cook over a low fire, whisking constantly, for 2-3 minutes or until very lightly browned. Whisk in the water and bring to a boil. Add the onions, vinegar, salt and pepper, cover and simmer over a low fire, stirring often, for 1 hour or until the onions have softened to a purée. Stir in the broth and pan juices, if available, bring back to a boil and,