Zigeunersaus

Gypsy sauce is well known as a schnitzel topping but also works wonderfully as a cold sauce at a barbecue.

Ingredients:

• 200 ml beef stock
• 250 grams sweet and sour gherkins
• 4 tablespoons pearl onions
• 2 onions
• 1 red bell pepper
• 1 green bell pepper
• 3 tablespoons brown sugar
• 1 tablespoon cornflour
• 70 grams tomato purée
• 6–8 tablespoons tomato ketchup
• Cayenne pepper or sambal to taste
• Dash of olive oil
• Salt and pepper

Preparation:

1. Cut open the peppers, remove the seeds and white membranes, and dice the flesh.
2. Peel and finely chop the onions.
3. Peel and finely chop the garlic.
4. Dice the gherkins.

Method:

1. Heat a large pan with a dash of olive oil. Sauté the onions and garlic without browning them.
2. Add the brown sugar. Once it has caramelised, stir in the tomato purée.
3. Add the peppers and stir for 1–2 minutes, then deglaze with the stock and ketchup.
4. Add the gherkins and pearl onions. Bring the mixture to a boil.
5. Dissolve the cornflour in a little lukewarm water and whisk it into the sauce.
6. Reduce the heat and add cayenne pepper or sambal to taste.
7. Season to taste with salt and pepper.