Venetian-style Lechon Sauce

Ingredients

In this Venetian adaptation of Lechon Sauce, we incorporate Venetian flavors by infusing the sauce with aromatic herbs like rosemary, thyme, and bay leaves. Additionally, we use red wine and balsamic vinegar to add depth and tanginess to the sauce, enhancing its complexity. We alse have the original recipe for Lechon Sauce, so you can check it out.

• 2 cups (470ml) pork broth 2 cups (470ml) pork broth
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 sprig rosemary 1 sprig rosemary
• 2 sprigs thyme 2 sprigs thyme
• 2 bay leaves 2 bay leaves
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 tablespoons balsamic vinegar 2 tablespoons balsamic vinegar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 6g, 3g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 8g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Cook for 2 minutes to remove the raw flour taste.
3. 3.
   Slowly pour in the pork broth, stirring continuously to avoid lumps. Add the rosemary, thyme, and bay leaves.
4. 4.
   Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld together.
5. 5.
   Stir in the red wine and balsamic vinegar, and continue to simmer for another 10 minutes to reduce the sauce.
6. 6.
   Remove the rosemary, thyme, and bay leaves from the sauce. Season with salt and pepper to taste.
7. 7.
   Transfer the sauce to a blender or use an immersion blender to puree until smooth.
8. 8.
   Strain the sauce through a fine-mesh sieve to remove any remaining solids.
9. 9.
   Serve the Venetian-style Lechon Sauce warm alongside roasted meats or use it as a dipping sauce.

Treat your ingredients with care...

• Red wine — Choose a dry red wine with medium body, such as Merlot or Cabernet Sauvignon, to enhance the flavor of the sauce.
• Balsamic vinegar — Opt for a high-quality balsamic vinegar with a rich, sweet-tart flavor to add depth to the sauce.

Tips & Tricks

• For a thicker sauce, cook it for a longer time to reduce and concentrate the flavors.
• Adjust the seasoning according to your taste preferences by adding more salt, pepper, or balsamic vinegar if desired.
• If you prefer a smoother sauce, blend it for a longer time until it reaches your desired consistency.
• Store any leftover sauce in an airtight container in the refrigerator for up to 5 days.
• This sauce pairs exceptionally well with roasted pork, chicken, or beef.

Serving advice

Serve the Venetian-style Lechon Sauce warm in a small bowl alongside roasted meats. It can also be drizzled over the meat or used as a dipping sauce.

Presentation advice

Garnish the sauce with a sprig of fresh rosemary or thyme to add a touch of elegance to the presentation. Serve it in a small ceramic or glass bowl to showcase its rich color.