To know how a dry fig sauce is made for red or white meat you can not miss this step by step that we show you below in recipes. We promise that in less than half an hour you can enjoy this sauce sauce for salads, fish, meats or accompany other main dishes because it has a flavor that combines very well with salty preparations, creating a combination of flavors in the exquisite palate. Dry figs are very easy to find in any supermarket, market or fruit store and nut Accompany the dishes that you like best with your homemade dry fig sauce.
| 🚻 2 Diners | 🕘 30m | 🍵 Shaping | 🤯 Diverse |
| Ingredients to make dry fig sauce for meat: |
| 100 grams of dry figs 1 onion 1 glass of white or port wine (depending on the color you want in the sauce) 1 jet of brandy 2 tablespoons of brown sugar 1 tablespoon dessert of cornstarch or fine corn flour 1 tablespoon of butter |
| Additional characteristics: cheap cost, stew |
Ingredients to make dry fig sauce for meat:
1. We wash the dry figs rinsing them with water because they normally come floured and cut them to rooms. Next, we put an non -stick pan over low heat, melter the butter and fry the figs until they soften (about 10 minutes).
Trick: We can actually fry them with any vegetable oil but the butter will provide much more flavor.
2. Add the brown sugar to the pan along with a good stream of brandy (or other cooking alcohol) and cook until the sugar dissolves and caramelice the figs. Then we reserve them apart.
3. We chop the onion finely and poach it in the same pan of before with a splash of olive oil until it is well golden.
Trick: This ingredient will help to balance the sweet taste of fig sauce in the mouth.
4. Add the figs to the pan, dissolve the cornstarch in the glass of white or port wine and add it too. We remove well so that lumps are not formed.
Trick: If you want a darker dry fig sauce Add Porto wine instead of white wine to preparation.
5. We salt and pepper the fig sauce for meat and continue cooking a few more minutes until alcohol evaporates (about 10 minutes).
6. We crush the dry fig sauce with an electric blender or with the Túrmix and pass it through a fine strainer if we do not want to find any rest on the plate, but in reality, this last step is not necessary. In this way we have more like a jam sauce of figs than like a super fine sauce, but everything is going to taste.
Trick: We can separate and reserve a few pieces of figs to decorate the dish at the end if we want.
7. We place the sauce now in a small pot or saucepan over a minimum heat and correct the texture by adding a little more wine or brandy if we want it to be more liquid, or dissolve a little more cornstarch to make it thicker.
8. When alcohol has evaporated again, we can already place this dry fig sauce for meat to taste. Use it to accompany a plate of sirloin, chicken or duckbarom because flavors combine wonderful. You can also use the dry fig room to spread some goat cheese canapés for example. And if you have some of these nuts/dehydrated fruits, you can always take advantage of them to prepare dried fig chocolates and close the menu with a delicious dessert.
