1 Hour Francesinha Sauce? I Can’t Believe This Worked

I’ve been chasing the perfect Francesinha sauce for years—deep, spicy, rich, and with that unmistakable kick that hits you in the back of the throat. Most people think you need hours (or bouillon cubes) to get there. Not true.
In this video, I finally crack it: a full-flavor Francesinha sauce made completely from scratch in under 60 minutes—no cheats, no cubes, no compromise. I’ll show you the key layers of flavor, the booze balance, the right fats, and how to hit that magic sweet-spicy-salty zone that makes this sandwich unforgettable.
This isn’t a copy—it’s the real thing, made fast, made right, and made to impress.

🛒 Ingredients
🔥 Sauce (Pressure Cooked Together)
• 500ml chicken stock
• 500ml prawn stock
• 1 onion, chopped
• 1 carrot, chopped
• 4 garlic cloves, smashed
• 1 bay leaf
• 1 tsp garlic powder
• 1 tsp onion powder
• 1–2 tsp cayenne pepper
• 2 tbsp tomato paste
• 1 tbsp sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp dark soy sauce
• 1 tsp fish sauce
• 1 dl red wine
• 600ml beer
• 50ml whisky or brandy
• 500ml tomato passata
• Salt & white pepper
• 1 Tsp Gochujang
• 1 tbsp cornstarch + 2 tbsp cold water (slurry)
• Optional: knob of butter (to finish)
🥩 Meats (Per Sandwich)
• 1 thin beef escalope or minute steak
• 1 fresh sausage (linguiça fresca or similar)
• 3 slices smoked or cooked ham
• 3–4 slices chouriço
• 2 Slices of cheese
• Salt, pepper, optional paprika or garlic powder
• Olive oil or butter for cooking
🍞 Sandwich & Topping (Per Sandwich)
• 2 slices dense white bread
• 9 slices mozzarella