Thursday, May 26, 2011

Salad Sauce

1 small onion. 8 slices of beetroot. 2 tablespoons of vinegar. ½ pint haricot bean stock. 1 ounce butter. ½ teaspoon Worcester sauce. ¼ teaspoon mustard. 1 teaspoon lemon juice. 2 teaspoons browned flour. Pepper and salt to taste.

Dissolve the butter in a small stewpan, place in the onion sliced and fry ten minutes; then add stock and beetroot, and simmer for twenty minutes; add the mustard, sauce, lemon juice, and flour, and simmer five minutes, stirring all the time; rub through a sieve, and when cold stir in the vinegar.

This quantity is only sufficient for a small salad.

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