This is a traditional accompaniment to roast goose when served at Christmas, this sauce is also good served with roast pork.
Ingredients
11/2 oz 42 g butter
1 small onion, finely chopped
4 oz 113 g mushrooms, finely chopped
1oz 28g flour
1/4 teaspoon dry mustard
3/4 pt, rich brown stock or chicken stock
salt and pepper
1 tablespoon port or white wine
juice of a large lemon
3 tablespoons double cream
Method
1) Melt the butter in a saucepan and add the onion, Cook gently until soft, but not browned
2) Stir in the mushrooms, mix the flour and mustard together and cook for 1 minute, stirring.
3) gradually add the stock, stirring all the time, bring to the boil and simmer for 5 minutes.
4) season, add the port or white wine and the lemon juice, then heat through for 3 minutes, add the cream and cook for 3 more minutes, do not allow to boil or it will curdle.
5) serve into a warmed sauceboat and serve with the goose.
