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Add a photoAccompaniment to any meat or chicken barbeque
Ingredientes
- 1kg/2lbs baby onions or pickle onions
- 1 tsp rumeric
- Salt and pepper to taste
- boiling water in a deep saucepan enough to cover the onions
- For the sauce
- 1/4 c wine vinegar
- 1/2 c water
- 1/4 tsp Cayene peper
- 3 Xstra large egg yolks
- 1 xtra large egg
- 1/4 c Sugar
- 1 tsp salt
- 2 tblsp strong mustard mustard powder
- 2 bayleaves
Direcciones
- In a deep bowl pour enough bouling water to cover the baby onions and allow to stand for 15 inutes. Cool. Peel, but keep the "knot"intact.
- Bring eough water to boil in a deep saucepan te cover the onions and add the s&p plus tumeric. Add the onions and cook for ONLY 1 minute.set aside.
- For the sauce:
- Combine the salt and mustard with the egg and yolks
- Over a pot of simmering water in a bowl not touching the water while whisking with your wire whisker until it become frothy and eventually thick.
- Mix and slightly heat the water & vinegar, and graduall add it to the
- egg mixture wile whisking, it happens very quickly, so don't fret.
- The mixture wil become athck and a light yellow color.
- Add a few bayleaves and the predrained onions.
- Leave to mature a few ours, or up to one week in the refridgerator..
- Serve with any kind of meat or chicken as a side dish, and enjoy. Also a good product to sell at the market,bottled with an extra bayleave on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 359g | |
| Recipe makes 6 servings | |
| Calories 112 | |
| Calories from Fat 10 | 9% |
| Total Fat 1.22g | 2% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 402mg | 17% |
| Potassium 249mg | 7% |
| Total Carbs 23.67g | 6% |
| Dietary Fiber 3.1g | 10% |
| Sugars 14.94g | 10% |
| Protein 2.59g | 4% |
