26 Oct

Escabèche sauce

escabecheen

molho1

Ingredients :

Out of the box :

  • 1 onion
  • 4 garlic cloves
  • 1 bay leaf
  • 1/4 of a fresh parsley bouquet
  • 4 tablespoons of vinegar
  • Salt and pepper to taste.

Inside your Lusitan Box Red Edition :

molho2

Preparation :

  • Slice onions and garlic and chop the parsley.
  • Pour olive oil in a pan, together with onions, garlic and the bay leaf.
  • In a bowl, dissolve paprika and pepper in vinegar.
  • Add the vinegar mixture to the onions when they are golden brown.
  • Add the chopped parsley.
  • Leave it to boil for two minutes.

Note :
– In the villages, they used to cook the escabeche sauce to season the fried fish left over from previous meals.
– This sauce goes well with fish, but also with meat (chicken, beef, pork …). The only limit is your imagination.

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