Sauces recipes

Sour cream poppy sauce

Soup, butter and cream boils up, leveled and seasoned with vinegar, sugar and freshly sliced ​​horseradish

Morkelsovs (mushroom sauce)

The morkles, black mushrooms, are sown from the liquid, the mushrooms are chopped and flaked in the butter with onions and the flour is sprinkled over before the cream and fungus are added. The sauce boil through and season with salt, pepper and port wine.

Skyauce

Scallops, onions and carrots are cut and sautéed in oil. Add some red wine vinegar and red wine and let it reduce for a short while. Add the calf and cook up. The sauce is evenly peeled with corn stewed out in a little cold water. The sauce is seasoned with sa

Boar Sauce

Scallops, garlic and apples are cut into the tern and easily swirled in olive oil. Balsamic added. Then add red wine and calvados and the sauce is reduced slightly. Add calf skies and reduce further. The sauce is topped with cold butter and seasoned with salt

Port wine sauce for the dad

Pour the port wine and white wine into a pan. Let it boil halfway and pour the cream in. Stir often around the pan with the whipped cream and let the sauce boil until it is even but not thick. Taste it with salt and pepper and pour over the pineapples.

Rosemary Sauce

Warm the fund on the forehead. Pour the wine and let it boil for a few more minutes. Whip the butter and boil for good heat. Season with salt, pepper and a little rosemary, freshly chopped or dried.

Balsamic Sauce

Start sauting the bulbs in a little oil. Add Aceto Balsamic, Wine and Calves. Boil the liquid to half and taste the sauce.

Mousseline sauce

Egg yolks and creme fraiche are heated without boiling while still whipping until the consistency is creamy. Taste with salt, pepper and a pinch of sugar as well as the finely sliced ​​horseradish. It can be made in advance and heated while the meat is frying.