https://gereonskeukenthuis.nl/blog/saus-monegasque/
https://vergetensmaken.nl/product/oignonmonegasque/
Monaco or Munegu is a dwarf state on the Mediterranean Sea. On the way from Italy to France or vice versa, you should not blink, otherwise you have already driven through it. In this principality, every square meter is used. In the buildings, in the marina and on the streets. (the streets are so clean, you can almost eat from them)
So far Monaco. In Gereons Keuken Thuis there is always a jar of sauce Monegasque on the pantry or in the refrigerator. A sweet and sour tomato sauce for your cold cuts and pates. You come across this sauce in many gradations. Under many different names. For example, I came across it under the name oignons à la Monegasque. There is even a Maastricht variant. (Monaco aan de Maas?) And whether it is actually Monegasque, I cannot tell you. But what does that matter? It is an easy sauce to make. Delicious for the fall. I make the sauce with tomato ketchup as a base. For flavor I add some homemade wine syrup.
You will need:
200 g currants
200 g raisins
1 jar small silver onions
1 bottle tomato ketchup (Heinz)
3 bay leaves
4 cloves
3 tbsp cognac
2 tbsp wine syrup (see pears in the jar)
1 tbsp olive oil
black pepper from the mill
Preparation:
Soak the raisins and currants in boiling water for about 3 minutes. Then drain. Put the currants, raisins, silver onions with half of the sieved liquid, the bay leaves, the cloves and tomato ketchup in a pan. Bring to the boil and let it simmer with a lid on the pan for 15 minutes. Stir regularly. (If the sauce reduces too much, just add a few tablespoons of water) Let the Monegasque sauce cool down and remove the bay leaves. Stir the cognac, wine syrup and oil into the sauce. Finish with some freshly ground black pepper. Store the sauce in a clean jar in the refrigerator.
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