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Corn sauce

50 grams


4 grams


300 grams


15 grams

white wine vinegar

750 grams

chicken stock

500 grams


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.


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