The ketchup sauce it’s one of our favorite condiments to accompany our sandwiches, our meat recipes and our regular pasta dishes. Giving birth at home, we are inspired and ready Cyril Lignac. A chef reveals his secrets to making a delicious, smooth and slightly spicy ketchup sauce.
The recipe for Cyril Lignac’s ketchup sauce
The recipe’s star ingredient, for example, tomatoes, the chef recommends using ripe tomatoes in the summer and canned tomatoes in the winter.
80 g of honey
65 g of sugar
165ml white balsamic vinegar or white vinegar
2 whole garlic cloves
1 bird’s eye
265 g of ginger
1 kg of crushed tomatoes
Also read:
Cyril Lignac’s tomato pie recipe
Start by caramelizing the honey and sugar. Add the white balsamic vinegar and reduce everything to reduce by half.
Add the garlic cloves and bird’s eye chili. Add the ginger and let it cook. Finish by adding crushed tomatoes.
Then, stir the mixture until it thickens and strain the sauce.
According to Cyril Lignac, the sauce can be stored for 10 to 15 days in a tightly closed jam jar, in a cool place.
The best recipe is ketchup sauce
To marry ketchup, we can’t get better than a good bowl of melted and crispy fries at the same time. However, if ketchup is good in our recipes for burgers, hot dogs or croque-monsieur, it can also be enjoyed in other delicious recipes. It is also one of the best sauces barbecue recipesfrom the traditional grill to the perfect Sunday chicken.
Its sweet-salty taste also gives it strength to use in baking. It is the famous Heinz brand that unveiled this amazing yet amazingly delicious recipe. If you mix ketchup with spices such as cinnamon, ginger or nutmeg when preparing your cake, you will get a sweet dessert similar to carrot cake.
Ready to try the experience ketchup ketchup ?
Also read:
- Cyril Lignac’s technique to keep your avocado from turning black
- Cyril Lignac’s lost brioche recipe