Roman Sauce II
Roman Sauce II is a sweet and sour brown sauce built on a base of Espagnole. Lemon juice and zest, plump raisins, and burnt sugar pull it toward the old agrodolce style of cooking, while nutmeg and shredded pine nuts or almonds add warmth and a little crunch. Because the finishing happens in a bain-marie, the sauce heats slowly and stays glossy, which makes it a good partner for roasted or braised meat.
Instructions
Chop the onion and fry it gently in butter with a little flour. Keep the heat low so the onion softens and takes on only slight color.
Stir in the lemon juice along with a little of the zest, so the sauce picks up sharpness without turning bitter. Add the bouquet of herbs, a pinch of nutmeg, a few stoned raisins, and the shredded pine nuts or almonds.
Add the tablespoon of burnt sugar and stir until everything is combined. Pour this mixture into a good Espagnole sauce.
Warm the sauce through in a bain-marie, so it heats gently without scorching. Serve it once it is hot.
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