With its delicate sage and rosemary flavour, Bergamot Sauce is ideally served with roast pork. It makes an interesting alternative to the traditional apple sauce.
1 oz. butter shallots, finely chopped
1 tablespoon flour
4 fl. oz. white wine juice of i lemon
1 tablespoon chopped bergamot leaves
1 teaspoon salt
½ teaspoon white pepper
In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the chopped shallots. Fry for 4 to 5 minutes, or until the shallots are soft, but not brown. Add the flour to the pan, stir with a wooden spoon and cook for 2 to 3 minutes, or until the fat and flour are blended.
Slowly add the wine and lemon juice, a little at a time, stirring constantly. When the sauce has thickened slightly, stir in the bergamot leaves, salt and pepper. Cook the sauce for 2 to 3 min-utes.
Pour into a warmed sauce boat and serve at once.