Vegetarian Saffron Sauce
| Rapeseed oil | 0.040 l |
| Onions, chopped into 3mm cubes | 0.100 kg |
| White cooking wine | 0.300 l |
| Ground saffron | 0.002 kg |
| Full cream 35% | 3.000 kg |
| Whole milk 3.5% | 7.800 kg |
| Salt | 0.050 kg |
| Cayenne pepper | 0.001 kg |
| Vegetable bouillon powder vegan | 0.060 kg |
| Roux, white | 0.520 kg |
Preparation
Preparation:• Prepare all the ingredients
• Mix the saffron with the white wine and let sit for 10 minutes
Method:
• Heat the oil in a large pot or wok
• Cook the onions in the oil
• Deglaze with the white wine and saffron and reduce by a third
• Add the cream and milk and bring to the boil
• Season with salt and cayenne pepper
• Let simmer gently for 10 minutes and then blend with the roux
• Mix the sauce and bring it briefly to the boil
Suggestion:
• Garnish with the saffron strands
| Nutritional values | per 100 ml |
|---|---|
| Energy | 779 kJ |
| Energy | 186 kcal |
| Fat | 16 g |
| - of which saturates | 9.5 g |
| Carbohydrates | 7.4 g |
| - of which sugar | 5.0 g |
| Fibre | 0.0 g |
| Protein | 3.6 g |
| Salt | 0.9 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Milk | yes |
| Sulfite | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.