Sauces
This classic German sauce served with grilled meat is made by air-frying onions, then reducing them with meat broth and cream. Air-frying the onions caramelizes them quickly and evenly, so the sauce thickens in less time than it would in a pan.
Toss the thinly sliced onions with the melted butter and spread them in a single layer in the air-fryer basket.
Air-fry the onions at medium-high heat for about 12 minutes, stirring occasionally, until softened and deep golden brown.
Transfer the browned onions to a pot and add the meat broth. Bring to a boil, then simmer over low heat for 6 minutes, until reduced by half.
Add the cream, salt, and black pepper. Cook, stirring, for another 3 minutes, until the sauce thickens. Serve hot with grilled meat.
Do not crowd the onions in the air-fryer basket. Spreading them in a single layer helps them brown more evenly and gets the sauce ready sooner. Allergens: dairy (butter and cream).
Tarifte krema 100 mililitre yazıyor ama bende sos yine de suluydu, muhtemelen soğanı yeterince kavurmadım. İkinci denemede airfryer süresini birkaç dakika uzattım ve kıvam ancak o zaman düzeldi.
Sosu tarifte yazdığı gibi 6 dakikada kısmaya çalıştım ama et suyum daha bol olduğundan 11 dakika sürdü, sonunda kıvamı biraz sulu kaldı. Yine de soğanın airfryer'daki karamelizasyonu gerçekten fark yaratıyor.
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