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Browned Onion & Madeira Lamb Gravy<

Browned Onion & Madeira Lamb Gravy

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Cooking Instructions:
Melt the butter in a medium sauce pan. Add the sliced onions and molasses and cook over a medium-low heat until the onions are golden brown, soft and slightly caramelized. This will take about 20 minutes.

Stir in the flour and cook for a further 2 minutes. Then add the Dijon mustard, Worcester sauce, Madeira & Lamb Wine Reduction and the water.

Bring to the boil and season to taste, turn the heat down to low and gently cook for 15-20 minutes stirring occasionally.

Complements any lamb dish. Also great poured over toad in the hole or liver and bacon.
120g Madeira & Lamb Wine Reduction
30g Butter
2 medium Onions - sliced
1 tbs Plain Flour
400ml Water
2 tbsp Worcester Sauce
1 tbs Dijon Mustard
1 tsp Molasses or Dark Treacle
Sea Salt
Ground Black Pepper

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