Espagnole sauce (as a cream sauce)
- Chop the vegetables; slice the garlic, julienne the onion, cut the carrot into half-moons and cut the green pepper into rings.
- Make a clear broth and some tomato sauce.
- Fry the garlic, the onion and the carrot lightly with some olive oil. Once they have been cooking for a while, add the green pepper and allow the vegetables to cook.
- Degrease, add the white wine and allow it to reduce.
- Thicken the sauce with 20g of flour per litre of broth for preparations such as meatballs, bitoques, breaded cutlet or stuffed peppers (dipped in a flour batter and fried) and with 40g of flour per litre of broth for preparations without a batter.
- Add the clear broth and the tomato sauce to give some colour.
- Allow it to boil until the wine cooks away and all the vegetables are soft.
- Shred with a blender, strain through a conical strainer, boil again and check the seasoning, the thickness and the colour.
Nutritional information (1 portion)
Fiber 5.63 g
Saturates 0.86 g
Monounsaturated fatty acids 1.44 g
Polyunsaturated fatty acids 3.54 g
Cholesterol 0.03 mg
Calcium 143.65 mg
Iron 2.32 mg
Zinc 0.47 mg
Vitamin A 253.37 ug
Vitamin C 44.26 g
Folic acid 131.81 ug
Salt (Sodium) 49.44 mg
Sugars 12.23 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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