Biscayne sauce menu (made with white stock)

120 min
Additional culinary preparation: Sauces
Allergens
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.45 kg
Chorizo pepper 3.75 ud
Txuri flour (R) 0.038 kg
Light olive oil 0.025 l
White stock 0.75 l
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrot 0.038 kg
Green leek 0.375 ud
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)
Fiber 6.02 g
Saturates 0.81 g
Monounsaturated fatty acids 3.96 g
Polyunsaturated fatty acids 0.75 g
Cholesterol 0.03 mg
Calcium 213.9 mg
Iron 3.21 mg
Zinc 0.47 mg
Vitamin A 220.45 ug
Vitamin C 50.4 g
Folic acid 134.7 ug
Salt (Sodium) 44.78 mg
Sugars 11.35 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.