Sauce for Boiled Mutton or Boiled Brisket of Beef
A rich, creamy butter-based sauce with onions and vinegar, perfect for serving with boiled mutton or beef brisket. This classic white sauce has a tangy finish from vinegar and a smooth texture from the roux base.
Ingredients
- 4 ounces Butter, clarified or water removed (Original recipe calls for butter free of water)
- 1 tablespoon Onions, finely sliced (About 1 small onion, very thinly sliced)
- 2 tablespoons All-purpose flour, finely sifted (Sift before measuring for smoothest sauce)
- 2 cups Whole milk (16 ounces; use pure whole milk for best results)
- 6 tablespoons White wine vinegar or distilled white vinegar (Two wineglasses; approximately 6 tablespoons)
- 0.5 teaspoon White pepper, finely ground (To taste; adjust as desired)
- 0.75 teaspoon Salt (To taste; adjust as desired)
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Instructions
- 1Place a medium saucepan over medium heat and allow it to warm for about 1 minute. Add the butter and melt it completely, ensuring all water has evaporated if using regular butter.
- 2Add the finely sliced onions to the melted butter. Fry them, stirring occasionally, until they are half browned and softened, about 4-5 minutes.
- 3Gradually add the sifted flour to the pan, stirring constantly with a wooden spoon or whisk. Continue stirring for 2-3 minutes to cook the flour and create a smooth roux. Do not let it brown.
- 4Slowly pour in the milk, adding it gradually while stirring constantly to prevent lumps from forming. Continue stirring until the sauce is smooth and begins to thicken, about 5-6 minutes.
- 5Add the vinegar, white pepper, and salt to the sauce. Stir well to combine all ingredients. Taste and adjust seasoning as needed. Let the sauce simmer gently for 2-3 minutes to allow flavors to meld.
- 6Remove the sauce from heat and serve immediately over boiled mutton or boiled brisket of beef. The sauce should be smooth, creamy, and have a pleasant tangy flavor.
