Hjemmelavet whiskysauce

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Når man er vant til sovs – og masser af det – fra Danmark, kan det godt være lidt svært at vænne sig til, at der næsten aldrig bliver serveret sovs, når man er på restaurant eller til spisning hos spanske venner.

En sjælden gang kan man støde på en roquefort-sauce eller en pebersauce, men vi savner godt nok det store udvalg af gode sovse/saucer, som vi fik serveret og kunne købe i Danmark.

Men så er det da bare lige meget… Vi laver da bare vores egen hjemmelavede whiskysauce, når man nu ikke kan købe Jensens’ færdiglavede i Mercadona.

Det med whiskysaucen er faktisk en ongoing joke med min far. Han kom på et tidspunkt ned for at besøge os, og da han godt kan lide at få en whisky om aftenen, købte han sig en flaske. På mystisk vis svandt denne flaske whisky stille og roligt ind i løbet af de næste par måneder, selvom min far forlængst var rejst retur til Danmark. På et tidspunkt sendte jeg ham et billede af den tomme flaske via Messenger og skrev, at nu var det på tide at han kom på besøg igen, for vi har løbet tør for whisky til whiskysauce :-).

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25 g smør (Mantequilla/Margarina con sal)
2 spsk whisky
40 g tomatkoncentrat (Tomate doble concentrado)
2 dl madlavningsfløde (Nata para cocinar)
½ tsk. salt (Sal)
½ tsk. rosmarin (Romero)
1 knivspids peber (Pimiento negro)
½ tsk. sukker til at smage til med (azúcar)

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Fremgangsmåde:

Det tager kun lige 5 minutter at røre denne sauce sammen.

Du starter med at smelte smørren i en gryde. Så tilsætter du tomatpuré og whiskey og rører det rundt.

Derefter tilsætter du fløden og krydderierne, smager til – og så er den klar til servering.

 

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Dette er et andet stjernebrød, jeg på et tidspunkt har lavet, hvor jeg også havde puttet persille i fyldet. Det giver en flot farve og gør ‘stjerneformen’ mere tydelig og flot :-).

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