- 25g butter
- 25g plain flour
- 200ml milk (may need a little more depending on how thick or runny you like it)
- 1 shallots, very finely chopped
- 1tbsp chives, finely chopped
- (serves 2)
Friday, 11 November 2011
Shallot and Chive Sauce
I love smoked gammon steaks (why would you have them unsmoked as they don't taste as good). But, they have fairly strong smoky flavour (because they are smoked :-) ) and it's nice to have a sauce to help lighten the meat, so I made a shallot and chive sauce to go with the steaks
My skills at making sauces are limited and I nearly always get annoyed because the so often go wrong, but this is one that I have made with relative ease and it actually comes out nicely.
Put a pan on the heat and add the butter, once melted add the flour and stir to mix it into the butter. Add a little milk and stir until the flour mixture has adsorbed the milk, add a bit more and stir again, keep repeating this procedure until all the milk has gone, and you should now have a milk sauce. Whilst it is heating up, add the chopped shallots and chives and cook until they are cooked, stirring continuously. The whole process will take about 10-15 minutes, until you have a thick sauce.
If the sauce is completed before everything else, take off the heat and put some cling film over the top, this will stop a skin from forming.
As I said at the beginning I like this with gammon steaks, but it would go well with roast chicken, turkey and pork or a white fish.