• 0.25g onions, thinly sliced
  • 45g butter
  • 1 tbsp of plain flour
  • salt, pepper & nutmeg
  • 200ml veal stock or chicken stock
  • Roast pork to serve
  1. Melt the butter in a frying pan and fry your sliced onions until pale yellow which takes about 7 minutes. Stir in 1 tbsp of flour and the seasonings. Then pour over your hot stock and simmer gently for 15 minutes. Sieve the onions off and discard. You should be left with a golden sauce the consistency of double cream. If your sauce is too think, loosen with a little extra stock.
  2. Meanwhile, roast your pork or cook pork or chicken however you like. When ready to serve, gently reheat the sauce in a pan and add a good tsp of Dijon mustard and stir to combine. Pour over your meat. (as served with mash potatoes and green beans on this occasion)

Sauce recipe from French Provincial Cooking by Elizabeth David