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CREAMY ONION SAUCE Serves 4 to 6 1/4 cup (60 ml) butter 1 large onion, julienned 1 leek, cleaned, thinly sliced 1/4 cup (60 ml) flour 1/4 cup (60 ml) white wine 1 1/2 tsp (7 ml) grainy mustard 1 cup (250 ml) 35% cream 1 cup (250 ml) whole milk 1/2 lemon, juiced fresh grated nutmeg salt, pepper, to taste

Melt butter in medium-sized pot over medium heat, sweat onions and leeks until soft; do not brown. Add flour, cook 4 to 5 minutes until flour loses its raw flavour. Add wine, mustard, cream, and milk, cook stirring continuously until sauce begins to thicken. Continue cooking 4 minutes more while stirring. Add lemon, nutmeg, salt, and pepper. Serve immediately over white fish of your choice. If sauce is made ahead, reheat slowly in double boiler.

“Sauce aux oignons is very good, a basic onion sauce that was used all the time to accompany everything. We enriched it to modern day— more butter, white wine, and grainy mustard for punch and colour. We added some leek and it brought out flavour. The lemon took it home.” ALAIN BOSSE, THE KILTED CHEF

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N o v a S c o t i a C o o k e r y, T h e n & N o w

Nova Scotia Cookery, Then and Now: Modern Interpretations of Heritage Recipes  

Take one batch of historic recipes, add a handful of local, inspired chefs, mix well, and serve up a modern version of Nova Scotia culinary...

Nova Scotia Cookery, Then and Now: Modern Interpretations of Heritage Recipes  

Take one batch of historic recipes, add a handful of local, inspired chefs, mix well, and serve up a modern version of Nova Scotia culinary...

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