Spring onion sauce
A great lubricant for pasta.
Ingredients
- 100 ml dry vermouth (such as Noilly Prat or Martini)
- 10 spring onions, prepared and finely chopped (green and white parts)
- 100 ml cream
- 50 ml milk
- salt, white pepper
- generous knob of butter
Method
- In a saucepan, bring salted water to the boil and blanch spring onions for 10 seconds, drain well, set aside. In another saucepan, bring the vermouth to the boil and reduce to about half. Add milk and cream, cook for a few minutes. Add blanched spring onion, remove from heat. Blend to a smooth consistency, pass through a fine-meshed sieve, season to taste. To serve, melt butter in a small saucepan and heat until slightly browned but not burnt (called beurre noisette (nut butter) in French), drizzle sauce with browned butter.