White Onion Sauce
A smooth, creamy white onion sauce made with boiled and pureed onions in milk and butter. Perfect for serving with boiled mutton or lamb, optionally garnished with capers.
Ingredients
- 8 large Large white onions, peeled and halved (Patna onions specified in original; use any large, sound white onions)
- 1 ounce Butter (Original calls for half a chittack)
- 0.5 teaspoon Salt
- 1.5 cups Milk (Adjust quantity for desired consistency)
- 1 tablespoon Capers (Optional, for garnish)
More recipes using White_onions
Instructions
- 1Peel the white onions and cut them in halves. Place them in a bowl of water and steep for 30 minutes.
- 2Drain the onions from the steeping water. Place them in a pot with fresh water and boil until quite tender, about 15-20 minutes.
- 3Drain the boiled onions thoroughly of all water. Chop them finely and bruise them to break down the texture.
- 4Put the chopped onions into a saucepan with the butter, salt, and about half a cup of milk. Place over a brisk fire and keep stirring constantly until the mixture comes to a boil, about 5 minutes.
- 5Rub the entire mixture through a fine sieve to create a smooth puree. Return to the saucepan and add the remaining milk gradually, stirring to achieve the desired consistency. Heat through for 2-3 minutes.
- 6Pour the white onion sauce over boiled mutton or lamb. If desired, strew a tablespoonful of capers over the top as garnish.
