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Vegetable sauce is a tasty and light condiment, made with tomatoes, onion, carrot, celery and garlic. It is perfect for enhancing the flavor of meat and fish.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Coarsely chop the vegetables, salt them, drizzle with vinegar and let them rest for 1 hour
Step 2 of 5: Crush the garlic and brown it in the oil, remove it and pour in the vegetables drained from the vinegar, sauté them and add the chopped tomatoes, sugar, salt and ground pepper
Step 3 of 5: Add 150 g of water, stir the sauce and cook for 30 minutes, letting it reduce
Step 4 of 5: Blend together with the chopped yolk
Step 5 of 5: Accompanies boiled meats, roasts and hamburgers
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In summary: Not suitable for vegans · Contains nickel · Allergens detected: Eggs and Celery
In gray: not detectedDetected
| Average values | Per serving61 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 377 kJ90 kcal | 620 kJ148 kcal |
| Fat | 8.05 g | 13.23 g |
| of which saturated fatty acids | 1.17 g | 1.92 g |
| Carbohydrates | 3.11 g | 5.11 g |
| of which sugars | 3.04 g | 4.99 g |
| Fibre | 0.24 g | 0.4 g |
| Protein | 0.26 g | 0.42 g |
| Salt | 0.01 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
