Sauces recipes

Cream sauce

Whisk all ingredients together in a thick-bottomed saucepan. Vanillestangen split, and the grains scraped out. Warm up under the constant whipping, for the gravy is so thick that whips up iset leaves traces. Pour the cream sauce over in a bowl, and style

Sauce Espagnole

Carrots, peeled and cut into rough cubes. Rinse the root cut of onion, onion is shared in both in shell. Melt butter in saucepan and Add flour, stir well to be around when the flour is light brown met the coarsely chopped herbs and spices in brown slightly

Plum sauce

Got plums and rice wine in a steel saucepan and boil it, covered, in 5-10 minutes, or to the yolks are soft. Blend the mixture to form a smooth mass, and pour it back into the pan. Stir in sugar and salt and cook pureen thick Heat the oil in a small, thick-

The basic sauce

Pipe æggblommerne well with salt. Pipe a jævning of flour and a bit of cream in a thick-bottomed saucepan. Add the rest of the cream and boil the mixture thoroughly. Whisk a little of the hot cream in æggblommerne and pour them into the Pan under the still whi

Tarragon sauce

Melt the margarine and stir the flour in the soup Add little by little and beat the sauce thoroughly. Add the tarragon, salt, pepper and wine vinegar, let the sauce Cook for a few minutes and taste it to Stir the egg yolks with a little salt Stick a little hot

Chili Sauce

Put the sugar, balsamic vinegar and broth into a saucepan and let the sugar melt. Then add the whipping cream and the chopped fresh chili. When it warmed up again, it is ready for serving. Tips: When working with fresh chili, it's a good idea to use rub

Walnut Sauce

The cream to the boil. The cheese grated and melted in cream. The sauce must not boil. Chopped parsley and walnuts added.

Venison gravy ã

Bring to a boil the cheese Melt and the Fund in the gel Let simmer for a few minutes then add the suit Add a squiz port wine. Season with salt. Smooth with corn flour if necessary. Alternatively, you can cook the sauce in, but it gives a very strong flavor, an