Homemade All-Purpose Sauce
Directions
- 1In a pot combine vinegar and sugar and heat until the sugar dissolves.
- 2In a pot combine vinegar and sugar and heat until the sugar dissolves.
- 3In a pot combine vinegar and sugar and heat until the sugar dissolves.
- 4In a separate pan fry your garlic until it's golden brown.
- 5In a separate pan fry your garlic until it's golden brown.
- 6In a separate pan fry your garlic until it's golden brown.
- 7Remove it from the oil.
- 8Remove it from the oil.
- 9Remove it from the oil.
- 10Throw in your onions and season it with salt and pepper.
- 11Throw in your onions and season it with salt and pepper.
- 12Throw in your onions and season it with salt and pepper.
- 13When they're soft add back in your garlic, pork liver pate, the sugar and vinegar mixture and water.
- 14When they're soft add back in your garlic, pork liver pate, the sugar and vinegar mixture and water.
- 15When they're soft add back in your garlic, pork liver pate, the sugar and vinegar mixture and water.
- 16Let this cook until it's thickened and buzz it in the blender until it's smooth.
- 17Let this cook until it's thickened and buzz it in the blender until it's smooth.
- 18Let this cook until it's thickened and buzz it in the blender until it's smooth.
- 19Cool it down and it's ready to eat.
- 20Cool it down and it's ready to eat.
- 21Cool it down and it's ready to eat.
Ingredients
- 40 g sliced garlic
- 40 g sliced garlic
- 40 g sliced garlic
- 200 g small diced Spanish onion
- 200 g small diced Spanish onion
- 200 g small diced Spanish onion
- 55 g canola oil
- 55 g canola oil
- 55 g canola oil
- 145 g cider vinegar
- 145 g cider vinegar
- 145 g cider vinegar
- 82 g sugar
- 82 g sugar
- 82 g sugar
- 16 g salt
- 16 g salt
- 16 g salt
- 3 g fresh ground black pepper
- 3 g fresh ground black pepper
- 3 g fresh ground black pepper
- 135 g water
- 135 g water
- 135 g water
- 1 can(75g can) liver pate
- 1 can(75g can) liver pate
- 1 can(75g can) liver pate
Equipment
potpanblenderknifegraterstrainer