The sauce literally melts on hot meat, and then - in your mouth! I received as a gift from my husband a pile of prescription books from various decades. I came across there an idea of sauce from the seventies that was absolutely unusual for me. In Germany, at that time, meat fondue was in fashion - a cooking method after which small pieces of freshly fried meat are dipped in different sauces (or eaten with different salads). Cheese and cognac sauce is certainly suitable not only for meat fondue, but also for any other meat fried in a frying pan or grilled - and of course, for shish kebab! If I understood the secret of this dish correctly, the key role is played there by the fact that soft cheese melts, acquiring a flavor shade of cream, and cognac also "blooms" from the hot temperature. "Bouquet" it turns out just delicious; as one of the guests said: "It could be a candy filling!"We fried beef, pork, turkey, and sausages in fondue - the sauce went well with everything.
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins
23
%
6
g
Fats
65
%
17
g
Carbohydrates
12
%
3
g
221
kcal
GI:
100
/
0
/
0
Step-by-step cooking
Cooking time:
3 min
PT3M
Step 1:
Collect ingredients
Step 2:
If dried tomatoes in oil are used, then chop. If they are just dry, then pre-soak for several hours (respectively, the cooking time increases). You don't need to do anything with tomato paste.
Step 3:
Mix all ingredients together with a blender until smooth and put them in a cool place for 5 hours (but not in the refrigerator). Before serving, mix again (cognac may stand out there). In the photo of the finished serving, the sauce is sprinkled with sweet red
Caloric content of the products possible in the composition of the dish
