Hit me with your best

Sauce for silverside

Im making silverside tonight and i'm either looking for a mustard type sauce, or a white onion/cheese sauce.

TIA

Hehe we just used tomato sauce here when we ate it.. LOL

And now I soooo can't get "hit me with your best shot" out of my head.

Double post cos I'm cool like that

This is how mum makes it, I never have, but I love mums!!

This is all approximate too...

50g butter
2 Tbs plain flour
1/2-1 onion
3 cups milk
1-2 cloves
1 bay leaf
1 ts grated nutmeg
Salt and white pepper


Add flour and butter to a small saucepan and cook for 1-2 minutes to form a roux. Take off heat and set aside.
Chop the onion and place it and the cloves and bay leaf in a saucepan with the remaining ingredients. Bring the milk to a gentle simmer, reduce heat and cook for about 5 minutes.
Add the roux to the milk, and whisk until combined. Cook, stirring, until mixture has thickened. Sprinkle in the nutmeg, stir.
Season with salt and pepper.

ETA, forgot the parsley! 2-3 sprigs of fresh chopped parsley

Make a roux based white sauce, finely chop about half cup of parsley, put it in a clean tea towel like a ball and rinse it under the cold water until the water runs clean.
Add it and a tablespoon (or to taste) of Seeded Mustard to your sauce, salt and pepper and a touch of nutmeg, cook out the sauce stirring well on low heat until the floury taste is gone.

Roux Sauce:
100gm butter : 100gm Flour : 1 litre milk.

HTH :)