Homemade Pognon Sauce

Ingredients

• 2 tablespoons Olive oil (For sautéing the onions)
• 2 medium units Yellow onions (Sliced)
• 1 tablespoon Garlic and ginger paste (Ready‑to‑use blend)
• 1/4 cup Fresh parsley (Chopped)
• 1/4 cup Fresh cilantro (Chopped)
• 1/4 cup Fresh mint (Chopped)
• 2 stalks Green onions (Sliced into rounds)
• 1/2 unit Half red pepper (Deseeded and finely chopped)
• 1/2 teaspoon Sweet paprika
• 1/2 teaspoon Ground black pepper
• 1/2 teaspoon Onion powder
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Ground cumin
• 1 teaspoon Lemon & pepper seasoning (Commercial blend or homemade (lemon zest + pepper))
• 2 units Bay leaves
• 1 teaspoon Fine salt
• 1 large Ripe tomato (Diced)
• 120 ml Water (About half a glass)
• 6 units Pitted green olives (Added at the end to keep crunch)

Instructions

1. Sauté the onions

   Heat the olive oil in the saucepan over medium heat, add the sliced onions and cook 5 minutes, stirring until they are tender and translucent.

   Time: PT5M

   Temperature: Moyen

2. Add the garlic‑ginger

   Stir in the garlic‑ginger paste, mix and cook 1 minute until the aroma is released.

   Time: PT1M

   Temperature: Moyen

3. Add the herbs and pepper

   Add the parsley, cilantro, mint, green onions and the finely chopped half‑pepper. Stir and cook 2 minutes so the herbs soften.

   Time: PT2M

   Temperature: Moyen

4. Add the dry seasonings

   Pour in the paprika, black pepper, onion powder, garlic powder, cumin, lemon‑pepper seasoning and bay leaves (½ teaspoon of each spice). Mix thoroughly to coat the onions.

   Time: PT1M

   Temperature: Moyen

5. Season the sauce

   Add 1 teaspoon of fine salt, stir and let the colour develop for a few seconds.

   Time: PT1M

   Temperature: Moyen

6. Add the tomato

   Stir in the tomato dice, mix 2 minutes until the tomato begins to break down.

   Time: PT2M

   Temperature: Moyen

7. Add the water

   Pour 120 ml water (about half a glass) and stir. Bring to a gentle boil then reduce the heat.

   Time: PT1M

   Temperature: Moyen

8. Simmer

   Partially cover and let simmer 10 minutes over low heat, stirring occasionally, until the sauce thickens slightly.

   Time: PT10M

   Temperature: Douce

9. Add the olives

   Stir in the pitted green olives just before the end to keep their crunch, mix 1 minute.

   Time: PT1M

   Temperature: Moyen

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

5 g

Fat

5 g

Fiber

1 g

Ingredient Substitutions

• Instead of Olive oil: sunflower oil, canola oil
• Instead of Yellow onions: shallots
• Instead of Garlic and ginger paste: fresh grated garlic + fresh grated ginger
• Instead of Fresh parsley: cilantro
• Instead of Fresh cilantro: parsley
• Instead of Fresh mint: basil
• Instead of Green onions: green shallots
• Instead of Half red pepper: Espelette pepper, jalapeño pepper
• Instead of Sweet paprika: smoked paprika
• Instead of Ground black pepper: white pepper
• Instead of Onion powder: fresh grated onion
• Instead of Garlic powder: fresh chopped garlic
• Instead of Ground cumin: ground coriander
• Instead of Lemon & pepper seasoning: lemon zest + pepper
• Instead of Bay leaves: thyme leaves
• Instead of Fine salt: sea salt
• Instead of Ripe tomato: canned tomatoes
• Instead of Pitted green olives: black olives

Equipment Needed

• Medium saucepan (20 cm)
• Chef's knife
• Cutting board
• Wooden spoon or spatula
• Measuring spoons (set)
• Measuring cup

Critical Steps — Do Not Skip

• Sauté the onions until tender (step 1)
• Stir in the olives at the very end to keep their crunch (step 9)

Chef Tips from the Video

• Use freshly chopped herbs just before cooking for maximum flavor
• Add a splash of lemon juice at the end to enhance freshness

Troubleshooting

Storage

Refrigerator: Store in an airtight container, 3‑4 days in the refrigerator

Freezer: Can be frozen up to 2 months, thaw in the refrigerator before use

Room temperature: Do not keep at room temperature for more than 2 hours

Make-Ahead Tips

• The sauce can be prepared 1 day ahead; gently reheat before serving
• Olives can be added just before serving even if the sauce has been reheated