How to Make Lechon Sauce
Learn how to make homemade lechon sauce using liver spread or pâté.
Servings 8 servings
Calories 87kcal
Cost $4-$5
Equipment
- Saucepan
- Blender, food processor, or immersion blender
Ingredients
- 1 small yellow onion chopped
- 4 garlic cloves chopped
- 1 (2.65-ounce can) liver spread or pâté
- ⅓ cup white or cane vinegar
- 3 tablespoons brown sugar sub: granulated sugar
- ⅔ cup water
- 1 bay leaf
- ½ teaspoon kosher salt (use less for table salt) adjust to taste
- Ground pepper to taste
- Neutral oil for sautéing
Instructions
- In a saucepan, sauté onions in about 2 tablespoons of neutral oil until softened over medium heat.
- Add garlic and sauté just before it turns brown.
- Add the liver spread or pate, vinegar, sugar, ½ cup water, bay leaf, salt, and pepper. Stir well to combine.
- Bring it to a boil, then simmer over low heat for about 5 minutes.
- Remove the bay leaf and blend until smooth. You can use a blender, food processor, or immersion blender.
- Let the sauce simmer for another 5 minutes over low heat until slightly thickened.
- Adjust the sweetness and saltiness of the sauce to your taste.
- Allow it to cool to room temperature. The sauce will thicken as it cools.
Nutrition
Serving: 2tablespoons | Calories: 87kcal | Carbohydrates: 6g | Protein: 0.2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 0.2mg | Sodium: 149mg | Potassium: 25mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.1mg