Corn sauce

50 grams	onions
4 grams	salt
300 grams	corn
15 grams	white wine vinegar
750 grams	chicken stock
500 grams	cream

Cut the onion in half and clean it. Now chop it. Then heat up a saucepan, add a splash of oil and glaze the onion together with the salt. Once its softened add the corn and fry them for around 3 minutes on a medium heat. Then add the white wine vinegar, the chicken stock and the cream. Let it reduce for one third and then blender it into a smooth sauce. Now put it through a fine sieve and use a ladle to press it through so you don’t waste a single drop.