Sauces recipes

Bearnaisesovs II

One finds his cutting board and its freshly cut knives, for now the shellfish will be found. Take a simple mustard and chop it very well, throw it into a small pot together with three tablespoons of vinegar and three tablespoons of water. Now it's time to gri

Hot'n'Sweet white wine and pebersauce

Chop onion and jalapenos fine (possibly blended) And sweat the butter for a few minutes. Add the pepper and chilli (powder) - stir for a minute and then add the white wine. Let it boil for half and then add Bouillon and hotsauce (Tabascosauce) and taste with

Paprikasovs I

Bacon and onions cut into the tern. Swab into the grease and the pan is taken from the heat. Pepper the paprika, broth is poured and the pan is put on the heat again. Tomato concentrate is added. Sauce the boil through for 10 min. By low heat. The sauce may

Parsley sauce

Melt 50g butter in a saucepan. When the butter is melting, add a bullion dice. This must dissolve in the butter. When it is and the butter is melted with it, flour is added approx. 3-4 tbsp (Depending on the need for the thickness, remember to stir all the tim

Elderflower Sauce

Shelf blossoms are rinsed in cold water. Boil 8-10 minutes in water with sugar and juice from the lemon. Sift and cook down until the sauce has a thin syrupy consistency. Can be used for both hot and cold desserts. tips: The same method can be used with

Chantilly Cream

Lightly whipped cream cheese, sprinkled with flour and vanilla. Can be perfumed with different liqueurs and furthermore flavored with fruit puree and the like. After taste.

Annanassauce

Pure fresh or preserved otherwise dilute with sugars, possibly. Pineapple juice from the can. Boil through, seasoned with lemon and sugar. Could possibly. Smooth with a little pineapple marmalade.

Apricot Sauce (Dessert) II

Apricot marmalade is rubbed through a sieve and diluted with sugarcane. Boiled and foamed. Seasoned with Grand Marnier or Apricot Liqueur.