Peel the ginger with a knife and save it or pingle it very fine.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Buccanero sauce ingredients: |
| 40 g of fresh ginger 60 g of shallots or chives 100 g of butter 100 g of bananas 6 tablespoons of raspberry vinegar 400 ml of veal background salt sald black pepper |
Buccanero sauce ingredients:
2. Peel the onions, wash them and cut them in fine sheets.
3. Peel the banana and cut it into slices.
4. It melts half of the butter in a saucepan, add the onions and rehoguelas over medium heat for 1 minute.
5. Add the ginger and tell it until it is slightly golden stirring continuously.
6. While stirring, add the banana and tell it slowly for 2 minutes, until tender and start getting rid.
7. Add the raspberry vinegar and immediately keep cooking over very slow heat, while stirring for 2 more minutes.
8. Add the veal background and cook the sauce over low heat for 20 minutes.
9. Then pass the sauce through a strainer on another saucepan.
10. Add the remaining butter, little by little, until the sauce is smooth and bright.
11. Sazone with salt and pepper and voilà !!
12. This sauce combines very well with chicken, turkey, and roasted veal. I decorate the dish with slices of fried banana in butter.
13. For 8 people.
