Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a traditional and delicious Croatian sauce that goes well with all kinds of cooked meat.

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Recipe Summary

prep:
5 mins
cook:
37 mins
total:
42 mins
Servings:
2
Yield:
1 1/2 cups
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring onion and water to a boil in a saucepan. Cover, reduce heat, and simmer until tender, 15 to 20 minutes. Transfer onion and water to a blender; puree until smooth.

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  • Heat oil in a saucepan over medium heat. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes.

  • Stir onion puree into flour paste. Cook and stir until thickened to sauce consistency, adding more water if necessary, about 2 minutes. Stir in wine vinegar and salt.

Cook's Notes:

Onion can also be cooked in water in microwave on high until tender, about 10 minutes.

Do not omit or substitute wine vinegar with any other type of vinegar. Cooked onions taste somewhat sweet, and wine vinegar gives the sauce just the right taste balance. Alcohol, cider or balsamic vinegar are not a good option because they would completely change the distinctive taste of the sauce.

Nutrition Facts

47 calories; protein 0.7g; carbohydrates 6.1g; fat 2.4g; sodium 225.2mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 5 stars
06/04/2020
This is pretty darn close! My mother and father were both from Croatia (Mom, Zagreb/ Dad, Trogir) Mom used to make this to go with various meats, Zagreb was North so just like in northern Italy the cooking was more rich (creamy) and where Dad was from in Trogir in the South near Dubrovnik cooking was more comparable to Naples in Italy...spicier and with tomatoes. Anyway, I digress....Mom used to use milk rather than water, but 75 years ago when I was a child I remember our milk as being much richer (in the US) )than it is today so I used half milk and half cream. I have a feeling that my grandmother who today would have been 145 years old probably used cream especially since they were farmers and cream would have been in abundance, she may have even put an egg yolk in it! But this was certainly close enough for my diet today and the way we live. Thank you for posting this and bringing back the memories! Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/04/2020
This is pretty darn close! My mother and father were both from Croatia (Mom, Zagreb/ Dad, Trogir) Mom used to make this to go with various meats, Zagreb was North so just like in northern Italy the cooking was more rich (creamy) and where Dad was from in Trogir in the South near Dubrovnik cooking was more comparable to Naples in Italy...spicier and with tomatoes. Anyway, I digress....Mom used to use milk rather than water, but 75 years ago when I was a child I remember our milk as being much richer (in the US) )than it is today so I used half milk and half cream. I have a feeling that my grandmother who today would have been 145 years old probably used cream especially since they were farmers and cream would have been in abundance, she may have even put an egg yolk in it! But this was certainly close enough for my diet today and the way we live. Thank you for posting this and bringing back the memories! Read More
Rating: 5 stars
08/11/2018
This was excellent on the Cevapi I made. The texture did not turn out what I expected it to be like and maybe I did something wrong. Think applesauce. Onion applesauce. The Cevapi were okay on their own but then you add some of this sauce and they came alive. The recipe submitter is right use white wine vinegar only. I use all of the different vinegar's in cooking and white wine is the only one for this one. Read More