Sauce aux Groseilles à Maquereau
Técnica

(Gooseberry Sauce)

Ingredienti:

• 500g/18oz of gooseberries
• ½l/17floz of water
• 75g/3oz of sugar

Técnica

1. Cook the ingredients in a saucepan, making sure to firmly pack the sugar.
2. When the pulp has become very soft, strain and serve while still hot.
   
   Nota Bene: if the gooseberries are very ripe, add a few drops of orange or lemon to sharpen the sauce.

Goce!

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