This blog is based on a huge collection of recipes Josa Young wrote for the Fresh Food Company's newsletters between 1995 to 2000. But she can't help digressing...
16 February 2011
Sauces for Roast Lamb
Caper Sauce - very old fashioned but I think delicious with the richness of the lamb. Make a roux (melt butter, stir in flour, and add milk to make a smooth sauce of double cream like thickness). Stir in a dsstspn capers with a little of their pickling juice, and heat through. Season to taste. Onion Sauce - Finely slice a couple of onions and cook them very gently in butter until soft and transparent, but not coloured. Stir in about 1 tblspn flour, then add warmed milk to make a thick, glossy sauce. Mint Sauce - Whizz up fresh garden mint in the food processor, or chop finely with a two handled curved knife called a hachoir. Stir about 1 dsstspn caster sugar into a small cup of brown malt, or red wine, vinegar, until dissolved. Add chopped mint. Leave to infuse for an hour or so. This is the only recipe for which I would recommend the use of malt vinegar.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment
Please do feel free to comment or get in touch.