Sauce À L'italienne
A dish with butter and finely chopped onion at the center.
contains glutencontains dairycontains meatcontains alcohol
Ingredients
US
Metric
- 2-1/2 tablespoons butter
- 30 ml finely chopped onion
- 30 ml finely chopped carrot
- 30 ml finely chopped lean uncooked ham
- 2 ml peppercorns
- 3 cloves
- 2 sprays marjoram
- 44 ml flour
- 240 ml Brown Stock
- 1-1/4 cups white wine
- 1 clove garlic
- 10 ml finely chopped parsley
Make it lactose-friendly
- 2-1/2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- PROCESS: Brown butter in a sauce-pan, add onion, carrot, ham, peppercorns, cloves and marjoram, and cook five minutes. Add flour and stir until flour is well browned; add gradually stock and wine, strain, add garlic and simmer five minutes. Remove garlic and pour around Baked Lake Trout. Sprinkle with parsley.
Nutrition (estimated, per serving)
| Calories | 438 |
|---|---|
| Protein | 29.9 g |
| Fat | 23.8 g |
| Carbs | 25.0 g |
| Fiber | 1.9 g |
| Sodium | 421 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States