Home · Recipes · Historical Cookbook · Sauces

Fine Onion Sauce

4 servings

Ingredients

• 3 pcs finely diced onions
• butter (a little)
• 1 tbsp flour
• bouillon (as needed)
• finely crushed mace (a little)
• salt (a little)
• lemon slices (a few)
• 1 piece fresh butter
• 2 pcs egg yolks

Instructions

1. Sauté about three finely diced onions in butter until yellow, add one tablespoon of flour, and as soon as the flour rises and becomes frizzy, stir in bouillon.
2. Cook the sauce until smooth and strain through a sieve.
3. Then season the sauce with finely crushed mace, salt, and a few lemon slices, and finally stir in a piece of fresh butter and two egg yolks.

Modernized from a treasured 19th-century German cookbook.