Onion and Rosemary Sauce
This is a handy sauce to have lying around - it's easy to adapt to a cheese sauce or for a pie filling,
and it seems to keep quite well in the fridge for weeks!
Onion and Rosemary Sauce with Mint
A milky roux sauced flavoured with onion and rosemary. Now with added mint.
Well, onion and mint sauce in my case.
I didn't have any rosemary so I used dried oregano, and I threw in a teaspoon of mint sauce at the end.
Add the juices from the roast, if you have one.
Or your roast frozen lamb chops
To be honest, my lamb chops were tasty enough without this sauce, but it's an interesting idea.
Though it does look slightly anaemic - milky as it is.
- 1 large onion, peeled and chopped small
- 1 rounded tablespoon rosemary leaves
- 1 oz (25 g) butter
- 1 oz (25 g) plain flour
- 6 fl oz (175 ml) milk
- 6 fl oz (175 ml) vegetable stock
- 1 teaspoon mint sauce
- 2 tablespoons cream, whipping or double
- salt and freshly milled black pepper
In a small saucepan, melt the butter and sweat the onion over a very gentle heat for 5 minutes.
While that's happening, bruise the rosemary leaves with a pestle and mortar to release their oil,
then chop them very, very finely and add them to the onion.
Then continue to cook gently, uncovered, for a further 15 minutes without letting the onions colour too much.
Next, using a wooden spoon, stir in the flour till smooth,
then gradually add the milk followed by the stock, bit by bit,
stirring vigorously and finishing off with a balloon whisk.
Season with salt and pepper and let the sauce barely simmer for 2 minutes, then remove it from the heat,
liquidise half of it
and then combine that with the rest, along with the cream.
Taste to check the seasoning,
then pour it into a warmed serving bowl or jug and cover the surface with clingfilm until the chops are ready.