57. Onion sauce (Robert)
Ingredients::
Dark basic sauce (rec. No. 43, 44): 750g, Butter: 100g, Onion: 360g, Vinegar: 70g, White wine: 100g, Sugar: 20g, Mustard: 20g, Salt: 3g, Black pepper: 0.5g, Bone broth (rec. No. 1): 300g
Instructions:
Chopped and blanched onion is sautéed in butter until soft, then poured with vinegar, wine, and broth, and simmered with lightly crushed peppercorns for 15–20 mins over low heat. Dark basic sauce is added. Seasoned to taste and simmered for another 15–20 mins. The ready sauce is puréed (optional) and seasoned with sugar and mustard. Served with natural minute steaks, cutlets, and grilled fillets.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Тъмночервен основен сос (рец. № 43, 44) | 750.00 | 750.00 |
| Butter | 100.00 | 100.00 |
| Onion | 360.00 | 302.00 |
| Vinegar | 70.00 | 70.00 |
| Бяло вино | 100.00 | 100.00 |
| Sugar | 20.00 | 20.00 |
| Горчица | 20.00 | 20.00 |
| Salt | 3.00 | 3.00 |
| Black pepper | 0.50 | 0.50 |
| Бульон от кости (рец. № 1) | 300.00 | 300.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:12.2 , Fats:127.9, Carbohydrates:74.8, Energy value:1545 kcal
Chemical composition per serving (in grams): Proteins:12.2 , Fats:127.9, Carbohydrates:74.8, Energy value:1545 kcal