Fake Biscaynne sauce (made with fumet)
Allergens:
Ingredients for 5 portions
Calculate portions
Onion
0.45 kg
Garlic, bulb
1.4 ud
Carrots
0.05 kg
Chorizo pepper
3.75 ud
Plain flour
0.038 kg
Olive oil
0.025 l
Fumet
0.75 l
Elaboration
- Make a fumet.
- Julienne the onion and chop the garlic.
- Mix with the cooked carrot cut in large pieces.
- Add the previously rehydrated chorizo peppers.
- To rehydrate the peppers: deseed and put them in abundant cold water for 24 hours approximately, or blanch it in 3 or 4 different waters, boiling them in every water change.
- Sauté and add the flour, once well mixed, pour the fumet and let it boil for a few minutes.
- 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
194.07
kcal
Carbohydrates
25.01
g
Proteins
6.08
g
Lipids
6.15
g
Fiber
7.4
g
Saturates
0.87
g
Monounsaturated fatty acids
3.96
g
Polyunsaturated fatty acids
0.85
g
Cholesterol
0.03
mg
Calcium
227.24
mg
Iron
3.5
mg
Zinc
0.61
mg
Vitamin A
267.72
ug
Vitamin C
57.69
g
Folic acid
170.91
ug
Salt (Sodium)
58.39
mg
Sugars
15.07
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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