Sauces recipes

Tartar sauce

All ingredients are mixed and flavored, the sauce is suitable for cooked meat or for fish.

White milk sauce

Melt the butter. Add flour and just bake through whipping before adding milk to appropriate consistency. When the sauce has boiled for a couple of minutes, taste it with salt and pepper.

Milk Gravy

3 dl milk is heated while stirring up to the boiler. ½ dl milk and 2 tablespoons flour are shaken together for a smoothing and stirred in the boiling milk. The sauce is boiled for 5 minutes. With constant stirring, after which the spicy egg is added. Sea

Devil sauce

Whip the sauce together. tips: Calculated for Gravlak's

Salcita-de-jitomate

Pour onions, garlic, tomatoes and chili in a blender or food processor and purer card. Pureen must have a little lumps and not be too slippery. Season with sugar and salt. Heat the oil in a saucepan, pour the tomato mixture and cook with stirring at moderat

Mint sauce (mint sauce)

Water and sugar boil. 3 tablespoons. Of mint and wine vinegar added. The sauce is boiled approx. 5 min. The sauce is said and the rest of the coin is added.

Wild Sauce II

The smooth or chopped sauce that has been used to cover the game during the frying is sown from the steps and given a boil, after which you add lemon juice and ribs and finally the stewed cream.

Cumberlandsauce

Baked sauce. Can also be cooked with jam or buttercup. Add the different ingredients and then cook the sauce for 15 minutes. Served for hamburgerryg or bayonneskinke.