Fake Biscayne sauce (made with white stock)

120 min
Additional culinary preparation: Sauces
Allergens
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.3 kg
Garlic, bulb 1.4 ud
Carrots 0.05 kg
Plain flour 0.038 kg
Olive oil 0.025 l
White stock 0.75 l
Table salt 2.5 g
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.375 ud
Elaboration
  • Make a white stock.
  • 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: remove the seeds and put them in plenty cold water for approximately 24 hours, or lighten it in 3 or 4 different waters, boiling them in every water change.
  • Sauté and add the flour, once well mixed, pour the white stock 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)
Fiber 5.86 g
Saturates 0.82 g
Monounsaturated fatty acids 3.96 g
Polyunsaturated fatty acids 0.76 g
Cholesterol 0.03 mg
Calcium 174.29 mg
Iron 2.71 mg
Zinc 0.5 mg
Vitamin A 315.01 ug
Vitamin C 43.79 g
Folic acid 129.43 ug
Salt (Sodium) 244.43 mg
Sugars 11.92 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.