Ukrainian Honey Onion Sauce Food

UKRAINIAN HONEY-ONION SAUCE (LUKOVEY VZHAR)

Steps:

• Heat the oil in a large cast iron skillet over medium heat, add the garlic & onions, saute, stir frequently and cook for 20 minutes. add the stock, raise the ehat to high and cook for approx. 7 minutes until the liquid is reduced by 1/2. Add the mustard, honey, & vinegar, reduce heat to med-low and simmer for 10-15 minutes. remove from heat and allow to sit for 10-15 minutes. Serve warm but not hot. * NOTE: This is atraditional sauce that is used with many dishes. It is great with vegetables, better with meats, and will keep refrigerated for 5-7 days or frozen for 3-4 months.

UKRAINIAN HONEY-ONION SAUCE

Steps:

• Heat the oil in a large skillet over medium heat, add the garlic and onions. Saute', stirring frequently and cook for approximately 10 minutes or until tender.
• Add the stock, raise the heat to high and cook for approximately 7 minutes until the liquid is reduced by 1/2. Add the mustard, honey, vinegar; salt and pepper to taste. Reduce heat to med-low and simmer for 10-15 minutes. Liquid will almost all evaporate.
• Remove from heat and allow to sit for 10-15 minutes. Serve warm, but not hot.
• Will keep refrigerated for 5-7 days or frozen for 3-4 months.

ASPARAGUS WITH CREAMY MUSTARD ONION SAUCE

Steps:

• Steam/boil asparagus until desired tenderness (usually 3-4 mintes); drain and place on serving platter.
• Meanwhile, in a small saucepan, over med-low heat, melt butter. Add minced onion and saute for about 5-6 minutes, or until onions are translucent and tender; do not brown butter or burn onions.
• Reduce heat to low; add salt, white pepper, and ground superfine mustard. Add light sour cream and stir well. Heat through, about 1-2 minutes. Pour sauce over hot, cooked asparagus and serve.

UGANDAN BUFUKE WITH ONION SAUCE

Steps:

• Put the kidney beans, mung beans, and peanuts in a large pot and cover with water.
• Gently boil for about 15 minutes until half cooked. Add sweet potatoes, then the salt and pepper to taste, and cook about 20 minutes, until tender(a fork should go gently into the sweet potato cubes).
• Drain water and mash together using a tablespoon of butter.
• Sauce:.
• Fry the onions, tomatoes and chili in a fry pan using hot oil. Before it starts to brown, add the boiling water/stock and gently simmer until the mixture starts to thicken.
• Now, using a cup add the flour then the milk or cream a little at a time stirring to mix with a fork.
• When evenly mixed add this to tomato and onions, stirring over a gentle heat, until the mixture becomes thick.
• Heap the Bufuke onto a large serving dish and pour over your nice thick sauce. Enjoy!

N. Y. PUSHCART ONION SAUCE

Steps:

• In a medium sized kettle, heat the oil over medium heat; add the onions and saute until golden and limp, about 7 minutes.
• Mix in the ketchup, then add the cinnamon, chili powder, hot pepper sauce and salt.
• Pour in the water and stir.
• Bring the mixture to a boil, reduce heat, and simmer, uncovered, for about 10 minutes or until the mixture is heated through.

SICILIAN TUNA STEAKS IN ONION SAUCE

Steps:

• SAUCE:.
• Saute the onions in olive oil and butter over medium heat in a large skillet.
• Add salt and cook, stirring until they are limp.
• Stir in vinegar and sugar, and cook over a slightly lower heat until the vinegar has evaporated.
• I caution you, the escaping steam will take your breath away so stay well away from the skillet when possible, but do perservere!
• When vinegar has evaporated, add cayenne or tabasco, mix well and remove from heat.
• The sauce should still retain the texture of the onions and yet retain enough moisture to be spoonable.
• Cover and keep warm.
• TUNA:.
• Over medium heat, add olive oil and bay leaves to a skillet large enough to hold tuna steaks in one layer.
• When the oil is warm, not hot, add tuna and salt and pepper to taste.
• Saute 2-3 minutes per side, but this will depend on thickness of steaks and your doneness preference-- we like ours on the rare side.
• Raise heat, add wine, and cover pan a second or two, just until the wine has stopped steaming.
• Uncover skillet, cook 30 seconds longer, then transfer tuna to plates.
• Spoon the onions and sauce over the top of each, and serve.

NYC HOT DOG ONION SAUCE

Steps:

• In saucepan combine all ingredients.
• Bring to boil.
• reduce heat; simmer 5 to 10 minutes, until desired consistency.