Pawaru-Grahmata

№ 35V. nodaļa

Brūna cīpolu sula

Brown onion sauce

  • Makes about 500 ml, for 4–6
  • about 40 minutes
  • Melnraksts · vēl nav izmēģināts

1796Bruhna zihpolu sulla.

Modernizētslpp. 238 · PDF 252

The book gives 2 egg yolks; it gives no other amounts.

Method

5 soļi
  1. Melt the butter in a saucepan, stir in the flour and cook over medium-low heat, stirring, for 4–6 minutes, until nut-brown.
  2. Whisk in the stock or juices a little at a time and bring to the boil.
  3. Add the onions, radish and ham and simmer, partly covered, for 20–25 minutes, until the onions are soft.
  4. Lift out the ham (dice it and put it back if you like) and stir in the lemon juice.
  5. Take the pan off the heat. Whisk the yolks with a ladle of the hot sauce, stir them in and heat gently, stirring, until the sauce thickens slightly (about 80 °C). Don't let it boil. Taste and add salt if needed; the ham is salty.

Notes

What the book says vs. what we added

the method is the book's: flour browned in butter, beef broth or veal roasting juices added, then finely chopped onions, thin slices of radish and a piece of ham, all boiled well, lemon juice squeezed in and the sauce beaten with 2 egg yolks. What to do with the ham afterwards, the amounts and the times are ours.

Serving

the book doesn't say; it suits boiled or roast beef and veal.

Radish

rutki are radishes; in 1796 that meant mainly the large black or white winter radish rather than small red ones. Its bite softens in cooking.

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