Bretonne Sauce

Bretonne Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of onions that are fried in butter, thickened with floru and finished with stock and brown colouring. The full recipe is presented here and I hope you enjoy this classic British version of: Bretonne Sauce.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Sauce Recipes Vegetable Recipes British Recipes

This is a classic recipe for a Victorian version of Bretonne Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

No. 56.—BRETONNE SAUCE

Chop fine two large onions, fry them in a stewpan with a bit of butter, of a light-brown colour; then add one ounce of flour, half a pint of stock, or water, a spoonful of brown colouring, pepper, and salt; stir over the fire for ten minutes, and serve hot, as will be hereafter indicated.

Modern Redaction

In essence this is an onion gravy and it goes very well with fried liver or sausages.

Ingredients:

2 large onions, finely chopped
3 tbsp butter
30g plain flour
300ml stock (or water)
1 tbsp brown colouring
salt and freshly-ground black pepper, to taste

Method:

Melt the butter in a pan, add the onions and fry for about 12 minutes, or until coloured golden brown. Scatter the flour over the top and stir to combine then whisk in the stock and brown colouring.

Season to taste with salt and black pepper, bring to a simmer and cook for ten minutes. Serve hot.