Sherry Onion Sauce

This was a simple sauce I made to go with the wonderful Black Eyed Pea Cutlets, served with pan fried potatoes. Thanks to cashew nuts, the texture is smooth and really creamy, and this is a good all-purpose gravy that would go with just about anything, I imagine.

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Here’s what I used for the sauce:

  • 1 onion, finely cubed
  • 5 cloves garlic, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon dry sherry
  • 2 dl boiling water
  • 1/2 tablespoon wheat flour
  • 1/2 dl cashew nuts, finely ground with 1/2 dl water
  • salt and freshly ground black pepper to taste

I fried the onion and garlic in olive oil until translucent, and then added the flour to the pan. Now, I fried the flour for a few minutes, then added the water, sherry, salt, and pepper, and let the sauce simmer while I made the cashew cream.

I ground the cashew nuts with the water in our electric grinder until a thick, white cream resulted, like this:

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Now, I poured the cashew cream to the sauce, reduced the heat to low, and let it simmer for about 15 minutes. Then Heikki puréed the sauce with our immersion blender until it was completely smooth and ready to be devoured.

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