This Mary Berry Onion Sauce is a creamy and savory recipe, which uses tender boiled onions and rich butter. It’s the perfect accompaniment for roast lamb or gammon, ready in about 20 minutes.
Mary Berry Onion Sauce Ingredients
- 2 large onions (approx. 450g / 1lb), peeled and chopped
- 50g (2oz) butter
- 50g (2oz) plain flour
- 600ml (1 pint) milk (whole or semi-skimmed)
- 2 tbsp double cream (optional, for extra luxury)
- Salt and freshly ground black pepper
- Pinch of nutmeg (optional)
How To Make Mary Berry Onion Sauce
- Cook the onions: Peel the onions and chop them into medium-sized pieces (not too fine, you want some texture). Place them in a saucepan of boiling salted water. Simmer for about 15–20 minutes until they are very tender. Drain them well in a colander.
- Make the roux: While the onions are draining, melt the butter in the saucepan over medium heat. Add the plain flour and stir vigorously with a wooden spoon for 1 minute. This cooks out the raw flour taste and forms a pale paste (roux).
- Add the liquid: Remove the pan from the heat. Gradually pour in the milk a little at a time, whisking constantly to ensure there are no lumps. Once about half the milk is in and the mixture is smooth, return the pan to the heat.
- Thicken the sauce: Pour in the remaining milk while whisking. Bring the sauce to a gentle boil, stirring continuously. Reduce the heat and let it simmer for 2–3 minutes until the sauce has thickened and is glossy.
- Combine: Add the drained, cooked onions to the white sauce. Stir well to combine.
- Finish and season: Stir in the double cream (if using) for a velvety finish. Season generously with salt, black pepper, and a pinch of nutmeg if desired. Serve hot.
Recipe Tips
- Boiling is best: Unlike other onion dishes where you fry them for caramelization, onion sauce requires boiled onions. This ensures they are soft, sweet, and pale, keeping the sauce white rather than brown.
- Drain well: Ensure the onions are thoroughly drained before adding them to the white sauce. If they are wet, they will dilute the sauce and make it runny.
- Texture control: If you prefer a smoother sauce, you can chop the onions very finely before boiling, or even blitz the finished sauce with a hand blender (though traditional onion sauce has distinct chunks).
- Onion water hack: For a stronger onion flavor, you can replace half of the milk with the water used to boil the onions.
What To Serve With Mary Berry Onion Sauce
This sauce is a classic British side dish for specific meats.
- Roast Lamb: The sweetness of the onions cuts through the fatty meat.
- Boiled Gammon: A traditional partner for salty ham.
- Pork Chops: Adds moisture and flavor to pan-fried pork.
- Vegetables: Pour over steamed leeks or cauliflower.
How To Store Mary Berry Onion Sauce
- Refrigerate: Allow to cool, then cover the surface with cling film to prevent a skin from forming. Store in the fridge for up to 3 days.
- Freeze: You can freeze this sauce in an airtight container for up to 1 month. Thaw in the fridge overnight.
- Reheat: Reheat gently on the stovetop. You may need to whisk in a splash of milk to loosen it up as it will thicken significantly when cold.
Mary Berry Onion Sauce Nutrition Facts
- Calories: 165kcal
- Protein: 5g
- Carbohydrates: 14g
- Fat: 10g
- Saturates: 6g
- Sugar: 8g
- Salt: 0.4g
Nutrition information is estimated per serving (approx. 150ml).
FAQs
Can I use red onions?
It is not recommended. Red onions will turn the white sauce a strange greyish-purple color. Stick to white or yellow onions for the appetizing creamy look.
Is this gluten-free?
No, it uses wheat flour. To make it gluten-free, use cornflour (mix with cold milk first) or a gluten-free flour blend for the roux.
Can I add mustard?
Yes, adding a teaspoon of grain mustard or English mustard adds a nice heat that pairs particularly well with gammon.
Mary Berry Onion Sauce Recipe
Description
A traditional creamy white sauce loaded with tender boiled onions, classically served with roast lamb or gammon.
Ingredients
Instructions
- Boil chopped onions in salted water for 15–20 minutes until soft; drain well.
- Melt butter in a pan, stir in flour, and cook for 1 minute.
- Gradually whisk in milk until smooth.
- Simmer for 2–3 minutes to thicken.
- Stir in the drained onions.
- Add cream and season to taste.
- Serve hot.
Notes
- Ensuring the onions are boiled until completely soft is crucial; crunchy onions will ruin the texture of the creamy sauce.
- Using white pepper instead of black pepper is a common chef’s trick to keep the sauce looking pristine and white without black specks.
- If you want a richer flavor profile, you can sweat the onions in butter first instead of boiling them, but this will result in a slightly more yellow/brown sauce.
Mary Berry Onion Sauce Recipe
