Biscayne sauce menu (made with white stock)
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
- Make a white stock.
- Julienne the onion and soften well in oil.
- To rehydrate the peppers:remove the seeds and put them in plenty of cold water for 24 hours approximately, or lighten it in 3 or 4 different waters, boiling them in every water change. It will be better if we add only the pulp.
- Sauté the peppers with the softened onion, add the flour. Once it is well mixed, add the white stock and leave to boil.
- Blend the sauce and put it through a food processor so it is as fine as possible.
- Salt to taste.
Nutritional information (1 portion)
Energy
182.41
kcal
Carbohydrates
22.59
g
Proteins
5.9
g
Lipids
6.35
g
Fiber
5.88
g
Saturates
0.81
g
Monounsaturated fatty acids
3.96
g
Polyunsaturated fatty acids
0.75
g
Cholesterol
0.03
mg
Calcium
201.41
mg
Iron
3.04
mg
Zinc
0.47
mg
Vitamin A
203.29
ug
Vitamin C
48.33
g
Folic acid
132.89
ug
Salt (Sodium)
4261.04
mg
Sugars
11.79
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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