This morning on RTL, Cyril Lignac reveals his form for manual ketchup with a good tomato flavor. A little pleasure to accompany your French feasts and pasta dishes.
The ingredients of Cyril Lignac’s homemade ketchup
Homemade ketchup is a slightly sweet tomato sauce, where for illustration we like to dip some good feasts. In the height of summer, Cyril Lignac advises you to prepare it with fresh tomatoes, but in downtime you prefer canned tomatoes. To make this form you’ll need
- Tomatoes( fresh or mimetic depending on the season)
- treasure
- sugar
- White balsamic ginger( or wine ginger, or white ginger)
- Garlic
- Raspberry Peppers
- gusto
On the instrument side, you’ll need a saucepan, a cutter, a colander to strain the sauce and a jar of jam to store the ketchup.
The stages of Cyril Lignac’s manual ketchup
Making this manual ketchup is fairly simple. You just have to be patient, until the sauce gets tired well. Then are the way to follow
- Caramelize the honey and sugar in a saucepan.
- Add the white balsamic ginger and reduce by half.
- Add the whole garlic cloves, whole chilli and hulled gusto- the idea is to inoculate these last two constituents, not mix them with the sauce. Let’s stew.
- Add the diced or crushed cherry tomatoes and mix until thickened.
- Strain the sauce and pour it into a jam jar.
This manual ketchup can be stored for over to 15 days in a cool place. Treat yourself!
