For about 1/2 litre of sauce
50 g butter
40 g flour
3 dl dry white wine
2 dl of stock
1/2 teaspoon white mustard
salt and pepper
A recipe for butcher’s sauce.
A recipe for butcher’s sauce to accompany meats.
Peel and finely chop the onions.
Heat the butter in a small thick-bottomed saucepan and when it is blond, throw in the chopped onions.
Let melt over a low heat, stirring with a wooden spoon to prevent the onions from browning.
In the meantime, heat the white wine and stock in another saucepan.
When the onions are done, sprinkle them with the flour and stir with a wooden spoon over low heat until the flour turns golden.
Moisten the blond roux with the hot white wine and stock and cook for 15 minutes over a low heat, stirring occasionally.
At the end of cooking, add the mustard, the chopped gherkins and the chopped parsley.
Taste to rectify the seasoning if necessary.
Serve very hot.