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Thickening sauces
Good method of thickening sauces -
Fry some onions in a little oil or butter and when they're down sprinkly on a teaspoon of two of flour. Stir it all up until all the flour coats the onions, fry to cook the flour for a few minutes - if you turn the heat up they will brown nicely. When any liquid is added the flour is quickly and simply mixed into the liquid and acts as a thickening agent.
If you add red wine and stock this method will give you a lovely onion gravy - add a bay leaf, juniper berries and a spoonful of dijon mustard; reduce to thicken and pour over browned sausages, pop in the oven for 45 minutes or until cooked. Mash some spuds and viola the best bangers and mash ever! (Maybe this is an English dish? Its sausages and mashed potatoes - hearty winter grub).
David
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