Onion Pimiento Sauce

Rate this recipe

Preparation info

  • About

    2½ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 medium onion, minced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup Chicken Stock
  • ½ cup heavy cream
  • 2 tablespoons chopped pimiento
  • 2 teaspoons chopped parsley
  • Salt and freshly ground white pepper


  1. Sauté the onion in the butter until tender but not browned. Add the flour and blend with a wire whisk. Add the stock and cream and cook, stirring, until the sauce boils.

  2. Add the pimiento, parsley, and salt and pepper to taste. Purée in a blender or sieve.

Part of