50 grams | onions |
4 grams | salt |
300 grams | corn |
15 grams | white wine vinegar |
750 grams | chicken stock |
500 grams | cream |
Cut the onion in half and clean it. Now chop it. Then heat up a saucepan, add a splash of oil and glaze the onion together with the salt. Once its softened add the corn and fry them for around 3 minutes on a medium heat. Then add the white wine vinegar, the chicken stock and the cream. Let it reduce for one third and then blender it into a smooth sauce. Now put it through a fine sieve and use a ladle to press it through so you don’t waste a single drop.