We frequently eat bangers and mash with onion sauce because we are British. I tried numerous recipes in search of the ideal onion gravy, but this is by far the finest.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons margarine
- ¾ cup white sugar
- 1 egg
- 2 cups milk
- 2 teaspoons all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- In a small saucepan over medium heat combine margarine, sugar and the egg. Pour in milk and cook until mixture begins to bubble; be careful not to scald. Stir in flour and vanilla; mix well and serve.
Reviews
4.9.20 Followed the recipe, but I did cut back the sugar because we’re just not into too sweet these days (that’s personal taste). The recipe doesn’t tell you this, but after you add the flour and vanilla, you need to cook for about another 10 minutes or so low temp to thicken this into a sauce, otherwise you’ll have something that is the consistency of milk. I ended up adding more flour to thicken it a bit. Also, take a few spoonfuls of the sauce and put it in a small bowl before you add the flour/vanilla. Add the flour/vanilla, stir it well, and then add back to the sauce, Otherwise if you add the flour directly to the hot milk-sugar-egg mixture without tempering it, you’ll end up with lumpy sauce. The flavor is excellent, and I can see this on so many desserts, particularly bread pudding. We enjoyed a drizzle of it on a slice of apple pie.
The recipe was easy to make. I was hesitant at first but by the time I started stirring and tasting, even Gordon Ramsey would have complemented me. Outstanding over my Rum Cake.
Yum, this was perfect! It made my cinnamon raisin bread pudding taste like cinnamon rolls. I used cornstarch in place of flour, it turned out great!
fantastic! i double it and put it on my bread pudding. very yummy!
Simple and elegant sauce. Goes great with virtually any dessert.
I used it with rice pudding and bread pudding–excellent!!
I would like to thank Liz. My family has been using this recipe for years. We would have to phone my Aunt every year to get it, unfortunately she passed away a few years ago and no one could remember the ingriedients. So thank you Liz for we shall enjoy the white sauce again a very long tradition in our family. Merry Christmas Kim