Cider Sauce for Oat Herrings (Irish)

A classic Irish sauce built on a simple roux and apple cider, designed to pair with oat-crusted herrings but good on any fried fish.

The technique is a standard white sauce with cider standing in for most of the liquid. Melt the butter, stir in the flour, and cook for a full 2 to 3 minutes. That cooking time is not optional. Raw flour tastes pasty and starchy, and those minutes let the flavor mellow into something smooth and nutty.

Pull the pan off the heat before adding the cider. Pouring cold liquid into a hot roux off the heat prevents lumps. Stir constantly as you add it, bring back to a boil, and cook until thickened. The milk or cream goes in last, off the heat again, then reheated gently. Boiling after adding cream risks curdling.

The cider gives this sauce a fruity, slightly tart edge that cuts right through the richness of fried herring.

Chef Tips

• Use a proper cider, not sweet apple juice, for a more complex flavor. Dry cider works best.
• Stir with a whisk rather than a spoon for a smoother sauce. Whisking breaks up any small lumps before they set.
• Serve in a warmed sauce boat or jug. This sauce cools and thickens quickly.

Variations

• Add a teaspoon of whole grain mustard for a sharper, more savory version.
• Stir in a tablespoon of chopped fresh parsley or chives right before serving.
• Use this same sauce over pan-fried mackerel or salmon fillets.