Sour Pickle Sauce has a piquant flavour which complements plain meat or fish dishes.
16 FLUID OUNCES
1 oz. butter
1 small onion, finely chopped
2 tablespoons flour
12 fl. oz. beef stock
2 teaspoon salt
½ teaspoon black pepper
1 teaspoon sugar
1 tablespoon white wine vinegar
3 medium-sized dill pickles, chopped
4 fl. oz. sour cream
4 teaspoon paprika
In a small saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown.
Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the stock, stirring constantly.
Return the pan to the heat and stir in the salt, pepper, sugar and vinegar. Bring the liquid to the boil and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Reduce the heat to low and continue cooking for 10 minutes, stirring frequently. Add the chopped pickles and sour cream and cook for a further 3 minutes.
Remove the pan from the heat and pour the sauce into a warmed sauceboat. Sprinkle over the paprika and serve at once.