Description Edit

This light onion sauce goes well with white beans, lamb and mutton.

Ingredients Edit

Directions Edit

  1. Chop the onion fine and sauté it in the butter for about 10 minutes. Make sure it doesn't go brown.
  2. Add the flour and mix the flour and butter to a white mass.
  3. Then add the boiling water or fish stock in small amounts, stirring well and in between bringing the sauce back to the boil.
  4. Then leave to boil for 10 minutes and season with salt.
  5. Take the sauce off the heat and add the vinegar.
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