Hot Onion Sauce
|Garlic||1 Clove (5 gm)|
|Butter/Margarine||2 Ounce (50 Grams)|
|Flour||1 Ounce (25 Grams)|
|Stock||1⁄2 Pint (300 Milliliter)|
|Red wine/White wine||4 Tablespoon|
|Finely chopped chives||1 Tablespoon|
|Finely chopped parsley||1 Tablespoon|
|Cayenne pepper||To Taste|
Peel the onions and chop them very finely and evenly, for this version of the sauce is not sieved.
Peel and crush the garlic.
Heat the butter or margarine and cook the onions and garlic until very soft; do not allow to brown.
Blend in the flour, then stir in the stock and continue stirring as the sauce comes to the boil and thickens to a coating consistency.
Blend in the rest of the ingredients and heat for a few minutes before serving.