Marrow Sauce
A community recipe by Crafty CookieNot tested or verified by Nigella.com
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Wash, peel, deseed and cut marrow into 1" and 2" chunks. Place 2 tablespoons milk in a saucepan, add marrow, simmer for 2 - 3 minutes. Drain juice into a pint measure, make up to 1/2 pint with milk. Mash the smaller pieces of marrow (or all if you do not like lumps of marrow in your sauce). Melt butter in saucepan. Add flour, mix well and cook out for 2 minutes. Add the mashed marrow, mix in well. Gradually add milk (a tablespoon at a time), mix well after each addition. Cook for 2 minutes. Finally add the marrow pieces to the white sauce, warm through and serve.
Introduction
A delicately flavoured white roux sauce ideal for accompanying most pork dishes that require apple sauce. It's the only way I know of using up defrosted frozen marrow.
Ingredients
Serves: 4
- 1 medium marrow
- 4 ounces butter
- 2 ounces flour
- milk
- salt
- white pepper
Method
Marrow Sauce is a community recipe submitted by Crafty Cookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by oriser on 18th September 2014
Show more commentsI was given an enormous marrow the other day. I used this recipe and changed it a little - we like our cheese sauces to have onions - so I finely chopped some onion and cooked this in butter until it was soft. Then I did the rest of the recipe before putting the lot in an ovenproof dish, scattering a crushed up packet of plain crisps over the top and baking it in the same oven as our Sunday joint. It was delicious and I am about to do the recipe again!