Lichte Uiensaus
Lichte Uiensaus Recipe - Delicious Onion Sauce with Stock, Butter, Flour, Vinegar, and Pepper
Introduction
Lichte Uiensaus, also known as Light Onion Sauce, is a classic Dutch sauce that is perfect for adding flavor to a variety of dishes. This creamy and tangy sauce is easy to make and pairs well with fish, vegetables, and meats.
History
The origins of Lichte Uiensaus can be traced back to traditional Dutch cuisine, where it was commonly served with fish dishes. The sauce has since become a staple in Dutch cooking and is loved for its rich flavor and creamy texture.
Ingredients
How to prepare
- Finely chop the onion and sauté it in the butter for approximately 10 minutes, ensuring it does not brown.
- Add the flour and combine it with the butter to form a white mixture.
- Gradually add the boiling water or fish stock in small increments, stirring well and allowing the sauce to come to a boil in between.
- Allow the sauce to boil for 10 minutes, then season with salt.
- Remove the sauce from heat and stir in the vinegar.
Variations
- Add a splash of white wine for a more complex flavor.
- Stir in a spoonful of mustard for a tangy twist.
- Mix in some chopped fresh herbs, such as parsley or dill, for added freshness.
Cooking Tips & Tricks
Be sure to sauté the onions slowly to bring out their natural sweetness without browning them.
- Gradually adding the stock or water to the flour mixture will help prevent lumps from forming in the sauce.
- Adjust the amount of vinegar to suit your taste preferences - some may prefer a more tangy sauce, while others may prefer a milder flavor.
Serving Suggestions
Lichte Uiensaus is delicious served over grilled fish, roasted vegetables, or mashed potatoes.
Cooking Techniques
Be sure to stir the sauce constantly while adding the stock to prevent lumps from forming.
- Adjust the heat as needed to maintain a gentle simmer while cooking the sauce.
Ingredient Substitutions
You can use vegetable stock or chicken stock in place of fish stock.
- Margarine can be used instead of butter for a dairy-free version of the sauce.
Make Ahead Tips
Lichte Uiensaus can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Presentation Ideas
Drizzle Lichte Uiensaus over your dish in a decorative pattern or serve it in a small pitcher on the side for guests to pour over their own plates.
Pairing Recommendations
Lichte Uiensaus pairs well with a variety of dishes, including grilled salmon, roasted asparagus, and mashed potatoes.
Storage and Reheating Instructions
Store any leftover Lichte Uiensaus in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally, until warmed through.
Nutrition Information
Calories per serving
Each serving of Lichte Uiensaus contains approximately 120 calories.
Carbohydrates
Each serving of Lichte Uiensaus contains approximately 10 grams of carbohydrates.
Fats
Each serving of Lichte Uiensaus contains approximately 8 grams of fats.
Proteins
Each serving of Lichte Uiensaus contains approximately 2 grams of proteins.
Vitamins and minerals
Lichte Uiensaus is a good source of vitamin C and potassium.
Alergens
Lichte Uiensaus contains dairy (butter) and gluten (flour).
Summary
Lichte Uiensaus is a creamy and flavorful sauce that is relatively low in calories and high in fats. It is a good source of carbohydrates and provides a small amount of proteins.
Summary
Lichte Uiensaus is a versatile and flavorful sauce that is easy to make and perfect for adding a touch of elegance to your dishes. Whether served with fish, vegetables, or meats, this creamy and tangy sauce is sure to impress your guests.
How did I get this recipe?
The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young girl living in the countryside with my family. My grandmother, who was known for her delicious home-cooked meals, had invited me to help her in the kitchen one day.
I remember the smell of fresh herbs and spices filling the air as we worked together to prepare dinner. My grandmother was a master in the kitchen, and I was eager to learn as much as I could from her. As we chopped vegetables and stirred pots on the stove, she began to tell me the story of how she learned to make Lichte Uiensaus.
"It all started when I was a young bride," she said, her eyes sparkling with nostalgia. "I had just married your grandfather, and I was determined to impress him with my cooking skills. One day, I attended a cooking class at the local community center, where a kind old woman named Mrs. Van Der Linde taught us how to make this delicious onion sauce."
My grandmother's voice was filled with warmth as she recounted the details of that day. She described how Mrs. Van Der Linde had patiently guided them through the process of caramelizing onions, adding just the right amount of cream and seasoning to create a rich and savory sauce that would complement any dish. From that moment on, my grandmother had been hooked on the recipe.
Over the years, she had perfected the recipe, tweaking it here and there to suit her own tastes. She had shared it with friends and family, always receiving rave reviews. And now, she was passing it on to me.
As we continued to cook together, my grandmother showed me the steps to making Lichte Uiensaus. She explained how important it was to cook the onions slowly, allowing them to caramelize and develop their sweet flavor. She taught me how to deglaze the pan with a splash of white wine, adding depth and complexity to the sauce.
I watched in awe as she effortlessly whipped up the sauce, tasting and adjusting as she went along. The aroma that filled the kitchen was intoxicating, and I couldn't wait to try the finished product.
Finally, the sauce was ready. My grandmother poured it over a steaming plate of pasta, garnishing it with a sprinkle of fresh parsley. She handed me a fork and watched expectantly as I took my first bite.
The flavors exploded in my mouth - the sweetness of the onions, the richness of the cream, the tang of the wine. It was unlike anything I had ever tasted before, and I was instantly hooked.
From that day on, Lichte Uiensaus became a staple in our household. My grandmother would make it for special occasions, or just on a whim when she felt like treating us to something delicious. And now, I too have mastered the art of making this incredible sauce, thanks to her guidance and patience.
As I sit here now, writing this story, I can't help but feel grateful for the memories and traditions that have been passed down to me. My grandmother's love for cooking and sharing her recipes has shaped me in more ways than I can count. And I know that as long as I have her recipes in my arsenal, I will always be able to bring a little taste of home wherever I go.
Categories
| Dutch Sauces | Onion Recipes | Stock And Broth Recipes | Vinegar Recipes |