Cookbook:Roman Sauce II

Roman Sauce II
Category	Sauce recipes
Difficulty

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Ingredients

• 1 onion, chopped
• Butter
• Flour
• 1 lemon, zested and juiced
• 1 bouquet of herbs
• 1 pinch nutmeg
• A few stoned raisins
• Pine nuts or almonds, shredded
• 1 tbsp burnt sugar
• Espagnole sauce

Procedure

1. Fry the onion slightly in butter and a little flour.
2. Add the lemon juice and a little of the zest, herbs, nutmeg, raisins, almonds or pinocchi, and burnt sugar.
3. Add this to a good Espagnole sauce, and warm it up in a bain-marie.