Oriental sauce

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 1 medium-sized garlic clove(s)
• 1 tsp tomato paste
• 3 tbsp oil
• 200 ml white wine
• 1 stalk(s) cinnamon, medium
• 1 pinch of lemon peel, grated
• 1 pinch of ginger, grated
• 1 tsp sugar
• 1 tsp cornstarch
• n. B. Salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

with roast poultry and lamb

Finely dice the onion and grind the garlic clove into a paste. Sauté the diced onion in oil until translucent, but do not brown, as this will result in a dominant roasted flavor. Add the garlic paste and tomato paste and mix well. Add the wine, lemon zest, grated ginger, sugar, and salt, and simmer over moderate heat for about 5 minutes. Remove the cinnamon sticks, thicken with cornstarch (put some cold water or wine in a cup, add 1 teaspoon of cornstarch, stir well, and strain through a tea strainer), and serve with roast poultry or lamb and rice. Tip: Neutral flavors can also be thickened with locust bean gum. Raisins or currants can be added as desired. The quantities vary.