Cream Tarragon Sauce Vegan
| Rapeseed oil | 0.060 l |
| Onions, chopped into 3mm cubes | 0.150 kg |
| White cooking wine | 0.600 l |
| Tap water | 6.000 l |
| Flora Professional Plant for cooking 15% (vegan, allergen & palm oil-free) | 4.200 l |
| Vegetable bouillon powder vegan | 0.120 kg |
| Salt | 0.030 kg |
| White pepper, fresh from the mill | 0.005 kg |
| Sauce thickener (allergen & palm-oil-free) | 0.200 kg |
| Tarragon bunch | 0.030 kg |
Preparation
Preparation:• Prepare all the ingredients
• Remove the tarragon leaves and keep the stalks
• Roughly chop the tarragon leaves
Method:
• Heat the rapeseed oil in a wok or similar
• Lightly cook the onions and the tarragon stalks
• Deglaze with white wine and reduce it by half
• Add the water and the vegan cream and bring to the boil
• Let gently simmer for around 5 minutes and season with the bouillon powder, salt and pepper
• Mix the sauce and bind it with the sauce thickener
• Pass the sauce through a fine sieve and add the tarragon leaves
Suggestion:
• Replace half the water with apple juice to vary the taste
| Nutritional values | per 100 ml |
|---|---|
| Energy | 336 kJ |
| Energy | 80 kcal |
| Fat | 7.0 g |
| - of which saturates | 2.8 g |
| Carbohydrates | 3.9 g |
| - of which sugar | 0.9 g |
| Fibre | 0.0 g |
| Protein | 0.6 g |
| Salt | 1.1 g |
| Allergens | Contains |
|---|---|
| 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.