Include in Print View:

Lamb Sauce

Lamb Sauce recipe image
This classic French-inspired sauce offers a velvety texture and subtle savory depth that pairs beautifully with lamb. Made with a simple roux of butter and flour, enriched with milk and seasoned with salt, it creates a comforting blanket of flavor over your meat or vegetables. While the title suggests a standalone sauce, this recipe is traditionally served alongside buttered Brussels sprouts or directly over broiled lamb chops. It&# 226;ÂÂs an elegant yet simple addition to a weeknight dinner or a special family meal, bringing a touch of old-world charm to the table without requiring exotic ingredients. The mild creaminess balances the gamey notes of lamb perfectly.
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 2406.4
Description
This classic French-inspired sauce offers a velvety texture and subtle savory depth that pairs beautifully with lamb. Made with a simple roux of butter and flour, enriched with milk and seasoned with salt, it creates a comforting blanket of flavor over your meat or vegetables. While the title suggests a standalone sauce, this recipe is traditionally served alongside buttered Brussels sprouts or directly over broiled lamb chops. It&# 226;ÂÂs an elegant yet simple addition to a weeknight dinner or a special family meal, bringing a touch of old-world charm to the table without requiring exotic ingredients. The mild creaminess balances the gamey notes of lamb perfectly.
Ingredients
  • BUTTERED BRUSSELS SPROUTS.--When Brussels sprouts are properly
  • CREAMED BRUSSELS SPROUTS.--A very satisfactory way in which to
  • 1 Qt. Brussels sprouts
  • 2 Tablespoon. butter
  • 2 Tablespoon. flour
  • 1/2 c. milk
  • 1 Teaspoon. salt
Directions
  1. 1
    Melt the butter in a saucepan over medium heat.
  2. 2
    Stir in the flour and cook for 1-2 minutes to remove the raw flour taste, creating a roux.
  3. 3
    Gradually whisk in the milk, ensuring no lumps form.
  4. 4
    Add the salt and continue to cook, stirring constantly, until the sauce thickens and comes to a gentle simmer.
  5. 5
    Serve the warm sauce over cooked Brussels sprouts or broiled lamb chops.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 2406.4kcal
% Daily Value *
Total Fat 54.2g84%
Saturated Fat 30.1g151%
Cholesterol 108.0mg36%
Sodium 6286.2mg262%
Total Carbohydrate 427.7g143%
Dietary Fiber 173.9g696%
Sugars 96.4g
Protein 153.0g306%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This sauce is versatile and can be enhanced with a pinch of nutmeg, white pepper, or grated cheese for a Mornay-style variation.

For the accompanying Brussels sprouts, boil or steam until tender, drain well, and toss with butter and salt before topping with the sauce.

If serving with lamb, ensure the chops are broiled or sautéed to your preferred doneness before adding the sauce.

To prevent the sauce from breaking, do not boil vigorously after adding the milk; keep it at a gentle simmer.

Keywords: lamb sauce, cream sauce, white sauce, roux, butter, flour, milk, french cuisine, lamb chops, brussels sprouts, savory, creamy, dinner, side dish, classic, easy, comfort food
Read it online: https://www.chefs-mate.com/recipe/lamb-sauce/