Preparation is quite simple, yet the end result is much more than just a sauce. The rich and velvety texture of this sauce, combined with the warm and slightly spicy undertone coming from the rum, transforms every dish into a delightful culinary experience. And no worries – the alcohol is boiled out during preparation, but what remains is a full-bodied and deep flavour that pairs wonderfully with meat dishes in particular, but also complements vegetable dishes. When you serve this sauce with Beef Wellington and pea salsa, you get a true delicacy that is sure to be the star of any table. If you are looking for a sauce that will surprise and provide a pleasant taste experience, but at the same time will not take too much time, this is the right choice.
Onion sauce with dark rum
Ingredients
Preparation
-
Peel and slice the onions into half-rings and place them in a small pot. Press in the garlic cloves, add oil and butter, and heat for 2-3 minutes, stirring occasionally. Then add the chopped fresh rosemary, rum, and Worcestershire sauce to the pot and heat over medium heat until the sauce thickens (about 3-5 minutes). Now stir in the stock, season the sauce with coconut palm sugar and salt and pepper, and cook until the sauce has reduced by half (about 20-30 minutes over medium heat without a lid). Once the sauce has reduced, mix the cornstarch and cold water together in a separate small bowl. Then stir the cornstarch mixture into the sauce, drizzling it in a thin stream while stirring constantly until the sauce thickens. Serve immediately.
