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