Creamy mushroom sauce

Method

1. First make the roux. Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep at least a fortnight in a refrigerator.

2. Melt the butter in a heavy saucepan until it foams. Add the chopped onions, cover and sweat on a gentle heat for 5-10 minutes or until quite soft but not coloured. Meanwhile cook the sliced mushrooms in a little butter, in a hot frying pan in batches if necessary.

3. Season each batch with salt, freshly ground pepper and a tiny squeeze of lemon juice. Add the mushrooms to the onions in the saucepan, then add the cream and allow to bubble for a few minutes. Thicken with a little roux to a light coating consistency. Taste and correct the seasoning and add parsley and chives if used.