Fake Biscaynne sauce (made with fumet)
- Make a fumet.
- 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: deseed and put them in abundant cold water for 24 hours approximately, or blanch it in 3 or 4 different waters, boiling them in every water change.
- Sauté and add the flour, once well mixed, pour the fumet 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 7.4 g
Saturates 0.87 g
Monounsaturated fatty acids 3.96 g
Polyunsaturated fatty acids 0.85 g
Cholesterol 0.03 mg
Calcium 227.24 mg
Iron 3.5 mg
Zinc 0.61 mg
Vitamin A 267.72 ug
Vitamin C 57.69 g
Folic acid 170.91 ug
Salt (Sodium) 58.39 mg
Sugars 15.07 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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