White Wine Sauce
6 servings
30 minutes
This sauce goes great with poached eggs and omelettes.
1
Heat olive oil in a small saucepan. Add finely chopped onion and cook on low heat, stirring, for about 7 minutes until the onion turns a copper color. Stir in the flour and cook, stirring, for another 2 minutes. Add the tomatoes—peeled and finely chopped—cook for 5 minutes, then pour in 300 ml of water and wine. Simmer for another 10 minutes, remove from heat, and let cool slightly.
- Olive oil: 3 tablespoons
- Onion: 1 head
- Wheat flour: 1 tablespoon
- Tomatoes: 2 pieces
- Dry white wine: 175 ml
2
Pour the sauce into a blender and blend. Then return it to the pot, add finely chopped ham, and cook on low heat for another 3 minutes. Add a little water if the sauce is too thick, and keep it warm.
- Serrano ham (jamon serrano): 100 g
3
Before serving, crumble the broth cube and, after it dissolves, add salt and pepper if needed. Remember that the ham is also salty.
- Stock cube: 1 piece
- Salt: to taste
- Ground black pepper: to taste
