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Want to relive a bland cooked vegetables or leftovers? Try this sauce with slightly tangy taste brings life to any vegetable or meat boiled or steamed white. This sauce is ideal with zucchini, eggplant, artichokes, leeks, etc., As well as chicken and fish.


2 onions
2 carrots
1 leek
4 cloves of garlic
½ cup oil
½ cup vinegar
2 bay leaves
1 teaspoon paprika
2 tablespoons chopped celery white
2 tablespoons chopped parsley
Salt, pepper and oregano, to taste


escabeche sauce

Cut vegetables into julienne. Place in a pan with oil and fry lightly.

Add remaining ingredients and cook until soft and transparent. Season to taste.

This sauce keeps well in the refrigerator in cerrado.El jar dill, herb and spice of a thousand uses

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