Fresh fig sauce for meat is easy, fast and ideal for the Christmas season. It is made based on onion, wine and figs, and lends itself to incorporating other ingredients to enhance flavor such as garlic or smell nails. To achieve a good consistency and better taste, it is necessary to have a little patience, since it must be constantly cooked over heat and constantly monitoring. Figs provide multiple benefits to the body, being their high contribution of the most prominent vitamins and minerals. If we consume them from July to October in Spain -, the cost will be even cheaper and the fruit of higher quality, so that you do not let the opportunity escape. Keep reading and discover in recipes how to make fresh fig sauce step by step, you will love it!
| 🚻 3 Diners | 🕘 30m | 🍵 Shaping | 🤯 Diverse |
| Ingredients to make fresh fig sauce for step by step: |
| 6 fresh figs 1 jet of oporto wine 1 tablespoon of vinegar 1 onion 1 clove of garlic agua or broth 1 jet of olive oil 1 pinch of salt clavos de Odor (optional) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make fresh fig sauce for step by step:
1. Peel the figs, place them in a deep bowl, add a generous jet of wine and the spoonful of vinegar, and let them macerate a few minutes. If you do not have Porto wine, you can use any red wine or even brandy. For vinegar, you can choose the one you like best, apple vinegar, wine, raspberry …
Trick: If you prefer, you can cut the figs in half to acquire more flavor.
2. Peel the onion and cut it to taste. So that the fresh fig sauce for meat has more flavor, we advise using a garlic clutch, but if you don like it, you can remove it from the recipe.
3. Salte the peeled garlic in a pan with hot oil. You could also use butter instead of olive oil, to your liking!
4. Add the onion and keep cooking. Failing that, the leek is an excellent option, since it also brings an exquisite flavor to fresh fig sauce. So that these ingredients candy well, it is necessary to poach them over low heat until they are soft.
5. Add macerated figs with the liquid, smell nails, salt to taste and continue to cook the sauce over low heat. To get more sauce, add the necessary amount of water or broth, bearing in mind that if you pour too much, it will be very liquid. To make it smoother, you have the option to crush the onion and garlic caramelized before adding the figs. Likewise, the broth can be chicken or meat.
Trick: If the sauce is very liquid, you can solve it by mixing some cornstarch with cold water and adding the preparation to the sauce, stirring constantly.
6. Add the flesh chosen to the pan when the sauce is almost ready to permeate its flavor, or serve it in a salsera. Fresh fig sauce for meat fits perfectly with the duckbarom, the sirloin and pig loin, and is an excellent idea for Christmas dinner.
