Cookbook:Roman Sauce II
Jump to navigation
Jump to search
| Roman Sauce II | |
|---|---|
| Category | Sauce recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Ingredients[edit | edit source]
- 1 onion, chopped
- Butter
- Flour
- 1 lemon, zested and juiced
- 1 bouquet of herbs
- 1 pinch nutmeg
- A few stoned raisins
- Pine nuts or almonds, shredded
- 1 tbsp burnt sugar
- Espagnole sauce
Procedure[edit | edit source]
- Fry the onion slightly in butter and a little flour.
- Add the lemon juice and a little of the zest, herbs, nutmeg, raisins, almonds or pinocchi, and burnt sugar.
- Add this to a good Espagnole sauce, and warm it up in a bain-marie.