By Executive Chef Sam Fabbro from Amaranthus
Red onion (1)
Garlic (4 cloves)
Olive oil (1 TBS)
Apple cider vinegar (250 ml)
Blueberries (750 g)
Water (We use house-made vegetable stock at the restaurant) (500 ml)
Smoked paprika (15 g)
Brown sugar (125 g)
Salt & pepper to taste
- Fine dice the red onion and garlic. Sauté in canola oil until they just begin to brown.
- Deglaze pan with apple cider vinegar. (Deglazing dissolves all the flavourful browned bits of sautéed vegetables) Keep on heat and reduce vinegar by half, then add the blueberries and water. (If you have it, sub the water for vegetable stock.)
- Add paprika and brown sugar. Simmer for 15 minutes to allow flavour to develop.
- Blend on high speed in a blender until smooth then season with salt and pepper.
A note from the Chef:
“At our plant forward restaurant Amaranthus, we call this the ‘BBBQ Sauce’. There, we smoke the blueberries for 20 minutes with Applewood. It helps give whatever you serve it with a nostalgic summer bbq flavour. If you have a way to smoke the berries at home try it smoked, but this sauce works great either way!
This is a very versatile condiment for summer. It works well on anything grilled, like a cauliflower, or any burger, we serve it on our roasted celeriac veggie burger at Amaranthus.”
112 – 810 Quayside Drive, New Westminster
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