Sauces
Old Polish sauce
This old Polish sauce is not an afterthought, but rather a base that really brings other dishes together. If onions and flour are processed properly and the liquid is stirred in smoothly, it becomes round, flavorful and versatile.
Timing
- Preparation: approx. 10 minutes
- Cooking time: approx. 10 minutes
- Total: approx. 20 minutes
Estimated nutrition
for the whole recipe
- Energy
- ≈ 490 kcal
- Protein
- ≈ 5.5 g
- Carbohydrates
- ≈ 17.9 g
- Fat
- ≈ 43.4 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 onion · ≈ 100.0 g
- 1 tablespoon butter or fat · ≈ 13.65 g
- 1 tbsp flour · ≈ 10.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 onion
- 1 tablespoon butter or fat
- 1 tbsp flour
- 250 ml broth
- 100 ml cream
- Salt
- pepper
- Marjoram or other spices to taste
Instructions
- Dice the onion very finely.
- Heat butter or fat in a small pot and slowly sauté the onion.
- Add flour and sauté briefly without letting it get too dark.
- Pour in the broth while stirring so that there are no lumps.
- Add the cream and let the sauce simmer gently for a few minutes.
- Season with salt, pepper and spices to taste.
- If necessary, strain through a sieve or leave to rusticate.
