Espagnole sauce (as a cream sauce)
Allergens:
Ingredients for 5 portions
Calculate portions
Garlic, bulb
0.5 ud
Onion
0.1 kg
Green pepper
0.015 kg
White wine
0.025 l
Plain flour
0.012 kg
Sunflower oil
0.025 l
Tomato sauce
0.05 l
White stock
0.75 l
Table salt
3.75 g
Onion
0.017 kg
Garlic, bulb
0.027 ud
Green pepper
0.01 kg
Diced tomato
0.067 kg
Sunflower oil
0.002 l
Table salt
0.023 g
Sugar
0.0 kg
Elaboration
- Chop the vegetables; slice the garlic, julienne the onion, cut the carrot into half-moons and cut the green pepper into rings.
- Make a clear broth and some tomato sauce.
- Fry the garlic, the onion and the carrot lightly with some olive oil. Once they have been cooking for a while, add the green pepper and allow the vegetables to cook.
- Degrease, add the white wine and allow it to reduce.
- Thicken the sauce with 20g of flour per litre of broth for preparations such as meatballs, bitoques, breaded cutlet or stuffed peppers (dipped in a flour batter and fried) and with 40g of flour per litre of broth for preparations without a batter.
- Add the clear broth and the tomato sauce to give some colour.
- Allow it to boil until the wine cooks away and all the vegetables are soft.
- Shred with a blender, strain through a conical strainer, boil again and check the seasoning, the thickness and the colour.
Nutritional information (1 portion)
Energy
149.76
kcal
Carbohydrates
16.16
g
Proteins
4.05
g
Lipids
6.09
g
Fiber
5.63
g
Saturates
0.86
g
Monounsaturated fatty acids
1.44
g
Polyunsaturated fatty acids
3.54
g
Cholesterol
0.03
mg
Calcium
143.87
mg
Iron
2.32
mg
Zinc
0.47
mg
Vitamin A
253.37
ug
Vitamin C
44.26
g
Folic acid
131.81
ug
Salt (Sodium)
342.63
mg
Sugars
12.23
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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