{"id":2116,"date":"2015-10-14T11:22:01","date_gmt":"2015-10-14T09:22:01","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=2116"},"modified":"2015-10-14T11:22:01","modified_gmt":"2015-10-14T09:22:01","slug":"saus-monegasque","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/saus-monegasque\/","title":{"rendered":"Saus Monegasque"},"content":{"rendered":"

\"\"<\/a>\u00a0foto: Monaco van boven.<\/p>\n

Monaco of Munegu is een dwergstaatje aan de Middellandse Zee. Onderweg van Itali\u00eb naar Frankrijk of vice versa, moet je niet met je ogen knipperen, anders ben je er al doorheen gereden. In dit prinsdom wordt elke vierkante meter benut. In de gebouwen, in de jachthaven en op straat. (de straten zijn zo schoon, dat je er bijna van kunt eten)<\/p>\n

Tot zover Monaco. In Gereons Keuken Thuis staat steevast een potje saus Monegasque op de voorraadplank of in de ijskast. Een zoetzure tomatensaus voor bij je vleeswaar en pat\u00e9s. Je komt deze saus in vele gradaties tegen. Onder veel verschillende namen. Ik kwam het bijvoorbeeld tegen onder de naam oignons \u00e0 la Monegasque. \u00a0Er bestaat zelfs een Maastrichtse variant. (Monaco aan de Maas?) \u00a0En of het daadwerkelijk Monegaskisch is, kan ik je niet vertellen. Maar wat doet dat er toe? Het is een makkelijke saus om te maken. Lekker voor de herfst. Ik maak de saus met, als basis, tomatenketchup. Voor de smaak voeg ik wat homemade wijnsiroop toe.<\/p>\n

Nodig:<\/p>\n

200 g krenten<\/p>\n

200 g rozijnen<\/p>\n

1 pot kleine zilveruitjes<\/p>\n

1 fles tomatenketchup (Heinz)<\/p>\n

3 laurierblaadjes<\/p>\n

4 kruidnagels<\/p>\n

3 el cognac<\/p>\n

2 el wijnsiroop (zie\u00a0peren in de pot<\/a>)<\/p>\n

1 el olijfolie<\/p>\n

zwarte peper uit de molen<\/p>\n

Bereiding:<\/p>\n

Wel de rozijnen en krenten ongeveer 3 minuten in kokend water. Giet daarna af. Doe de krenten, rozijnen, zilveruitjes met de helft van het gezeefde vocht, de laurierbladeren, de kruidnagel en tomatenketchup in een pan. Breng het geheel aan kook en laat het met een deksel op de pan 15 minuten sudderen. Roer regelmatig door. (Als de saus te hard inkookt gewoon wat eetlepels water toevoegen) Laat de saus Monegasque afkoelen en haal de laurierbladeren eruit. Roer de cognac, wijnsiroop en olie door de saus. Maak af met wat vers gemalen zwarte peper. Bewaar de saus\u00a0in een schone pot\u00a0in de ijskast.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0foto: Monaco van boven. Monaco of Munegu is een dwergstaatje aan de Middellandse Zee. Onderweg van Itali\u00eb naar Frankrijk of vice versa, moet je niet met je ogen knipperen, anders ben je er al doorheen gereden. In dit prinsdom wordt elke vierkante meter benut. In de gebouwen, in de jachthaven en op straat. (de straten … <\/p>\n

Lees verder “Saus Monegasque”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[66,4,18,74,47,37,26,88,11],"tags":[],"class_list":["post-2116","post","type-post","status-publish","format-standard","hentry","category-ambachtelijk","category-appetizers","category-barbecue","category-cooking-vibes","category-gereons-keuken-en-route","category-gereons-keuken-thuis","category-homemade","category-saus","category-wijn-en-gerecht"],"yoast_head":"\nSaus Monegasque - 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