Description
Cream sauce, a perfect companion for any fish. Recipe source - the magazine "to Eat and not get fat".
Ingredients
-
Shallots
1 piece
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Butter
30 g
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Vinegar
2 Tbsp
-
Broth
1 Tbsp
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Cream
200 ml
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Tomato
0.25 piece
Cooking
Melt the butter and fry the chopped onion until transparent. Add the vinegar to the onions and simmer, stirring until evaporation of the vinegar.
Add the broth or water. Simmer until the liquid is evaporated. Then pour the cream and again simmer, stirring occasionally, until thick cream.
Tomato pulp is driven into the sauce.
It looks like the sauce after the "overnight" in the fridge. It is very thick, but it is necessary to put on a piece of hot fish, and he immediately changes consistency, becoming more liquid.
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