A great adega sauce recipe for adega sauce is included below. This sauce is traditionally served with grilled meats, such as a T-bone steak or a chourico sausage, and it can be used as a dipping sauce.
The Portuguese adega or “wine cellar” in its roots means the fermentation process; this recipe adapts the traditional technique of using vinegar and honey instead of distilling alcohol from the wine that takes months to ferment.
Many people like adega sauce so much that it has become synonymous with grilled meat in Portugal.
It’s an hour before dinner, and you don’t want to be stuck in the kitchen. You have your ingredients stocked up, though — what do you need? We have the answer for you. This is a super simple recipe for a condiment that will enhance just about anything from pasta to grilled chicken. It’s also perfect as a topping on the outside of a baked potato or as a sauce served over rice.
Adega Sauce Recipe
What You’ll Need:
- 2 cloves garlic, minced
- 1/2 onion, diced
- 1/4 cup olive oil (divided)
- 1 tsp dried oregano (or 1 tbsp fresh)
- 3 Tbsp balsamic vinegar (divided)
- 1/2 cup water or chicken broth if you prefer it thicker.
- 1/2 cup white wine (or broth)
- 2 Tbsp capers
- 2 Tbsp sun-dried tomatoes, sliced (optional)
- 1 tsp each: salt and pepper
- 1/4 cup chopped fresh parsley or cilantro
- Mince the garlic. If you have a garlic press, use it to get 2 cloves worth of paste. If you don’t, just chop it up as fine as you can – you want the finished product to be smooth.
- Sauté the garlic in half a tablespoon of olive oil for 1 minute, until soft.
- Add the onion, and sauté 2 minutes more.
- Then add a half teaspoon of salt and another tablespoon of olive oil; sauté 1 more minute.
- Then add the oregano, balsamic vinegar (1 Tbsp each), water (or chicken broth), wine or broth (2 Tbsp each), and any other seasonings you prefer.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Place all the ingredients in a blender or food processor until smooth.
- Add salt and pepper to taste. Pour into the remaining oil, and heat until warm (but not hot).
If you prefer your sauce thick, add a tablespoon of corn starch or flour to thicken it up. If you like it a little tangier, add more balsamic vinegar. If you want it spicier, add cayenne pepper or red pepper flakes.
Note: You can also put this in the oven to warm up if you’re looking for an alternative to using the stove.
While you’re making this, prep any ingredients that might go well. Line your baking sheet with some parchment paper, and place chicken breasts at one end; drizzle with olive oil and seasonings of your choice. Place a tomato slice in the center of each breast, and top with a mozzarella cheese round. Bake at 325 for 20-30 minutes, or until cooked through.
Dinner is served!
High in Antioxidants: The antioxidants in this condiment help prevent cell damage, which helps prevent aging and cancer.
Low in Calories and Fat: This condiment contains only one key ingredient, yet it is low in calories and fat. It also contains far less sodium than most other condiments, such as ketchup or mayonnaise.
High in Fiber: The high fiber content of this sauce makes it a great source for digestive health as well as the prevention of heart disease and diabetes.
High Protein: The high protein content of this sauce makes it a great source for building and repairing muscles.
K/D Ratio: This recipe contains no key ingredients, so the ratio is 1.0
Trans Fat-Free: This recipe has no sources of trans fats and is a good choice for anyone looking to avoid them.
Note: If you want to make this with chicken broth instead of wine or water, you can add the broth after cooking for some extra flavor.
The Bottom Line
The secret to a great sauce is using fresh garlic and onion and let it simmer long enough for the flavors to come out. As you can see from this recipe, you don’t have to be in the kitchen for a long time or spend lots of money on ingredients. This sauce is simple, flavorful, and low in calories, so there’s no reason not to have it ready before your next meal.
Please let us know what you think of this blog in the comments! Do you agree or disagree? Which recipe would you like to see next? What’s your favorite national dish or cuisine?