Chop the onion, fry slowly in the lard. When transparent, add the flour. Stir with a wooden spoon until brown. Add all the white wine. While stirring, bring to a boil adding a half glass of water. Cook for 30 minutes on low heat, stirring often. The sauce should be reduced by a third. Add the capers and the pickles. This sauce goes particularly well with roast pork or other pork dishes. The juice from the cooking can be added to the sauce by scraping the bottom of the pan after adding a little boiling water.
