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I present a wonderful sauce to accompany any dish, whether meat, fish or vegetables. You have to like the vine, it is clear, as it is one of those flavors "umami" so special that we have defined in the culinary world. It is a versatile sauce that is little more than a minute 10. I will propose a sauce thick and intense flavor that can alter the amount of smoothing cream, milk or broth you put there. INGREDIENTS 150ml. cooking cream 1/2 chopped onion 1/2 chopped leek 20gr. vine dry and dehydrated olive oil salt water VARIATIONS: - You can substitute cream for milk or vegetable broth - can be added mushrooms and other mushroom sauce make a variety PRODUCTION
This water will prevent the onion burn and continue the process of caramelizing, which are called the Maillard reactions. In 10 minutes all the water will be absorbed and will stick a bit.
Find the texture you like. Season to salt if necessary.
@ Martha, not to do it too, so the taste of the onion will be more intense and can compete with some strain ... that monopolize all the attention. October 28, 2013 18:04
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