Biscayne sauce menu (made with white stock)

120 min
Additional culinary preparation: Sauces
Seasonal period: All year
Allergens:
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.45 kg
Chorizo pepper 3.75 ud
Plain flour 0.038 kg
Olive oil 0.025 l
White stock 0.75 l
See Recipe
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.375 ud
Powdered vegetable stock 0.038 kg
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.