John Myers
Ingredients for 2 servings:
- 1 onion(s)
- some olive oil
- 150 ml dry white wine, rosé wine also works
- 1 bay leaf
- 500 ml veal stock, or poultry or vegetable stock
- 200 ml cream
- some flour
- Salt
- pepper
- Cayenne pepper
- 1 tsp mustard, hot or medium hot
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes
goes great with potatoes or Brussels sprouts
Peel the onions and dice them into small cubes. Heat olive oil in a pan and sauté the onions until translucent. Deglaze with wine and add the bay leaf. Reduce by half. Add stock or broth and reduce by half again. Pour in the cream and bring to a boil. Sift a little flour through a fine sieve into the pan and stir in until the sauce thickens slightly. Season to taste with the spices and finally stir in the mustard. Remove the bay leaf before serving. Tip: If you don’t want any onions in the sauce, slice them into rings at the beginning and pass the sauce through a fine sieve when serving. Variations: You can also add brandy to the wine and flambé. Adding a pinch of saffron makes a saffron sauce. In this case, omit the mustard. Refined with a little freshly grated horseradish, it makes a horseradish sauce. In this case, omit the mustard.
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