John Myers
Port løg sauce
Den perfekte portløgssauceopskrift med et billede og enkle trin-for-trin instruktioner.
- 100 g Onion red
- 1 spsk Smør
- 1 tablespoon Sugar brown
- 50 ml Portrød
- 100 ml grøntsagsbouillon
- 1 laurbærblad
- 5 g Maizena
- 30 ml Portrød
- Salt
- Peber fra kværnen
- 1 teaspoon Ice cold butter
History of this sauce ….
- I still had leftovers from the goose meal – but unfortunately WITHOUT sauce ….. well, then a new delicious sauce is quickly cooked
forberedelse
- Cut the onion into fine cubes and then sweat it in the butter – glaze with 1 tablespoon of sugar and then deglaze with 50 ml red port wine – allow to reduce for approx. 1 min
- then pour the vegetable stock – add the bay leaf – simmer gently for 15 minutes – then remove the bay leaf and season with salt and pepper
- to thicken maizena (or mondamin), stir well with another 50 ml port wine – add to the sauce and bring to the boil again – finally assemble the sauce with 1 teaspoon of ice-cold butter
