Sauces recipes

Fennel Sauce

Remove the green from the fennel and chop it nicely. Lay it aside. Cut the fennel fine. Melt the butter and season the fennel in the butter for 2 min. Add broth, cream and Dijonsennep and cook the sauce. Smooth. Possibly the sauce with a little cornamel dried

Estouffade

The ox tails and bones are cleaned for as much meat as possible, the meat is cut into large cubes and stored a little later. Carrots and celery are cleansed, cut into cubes and brune in a frying pan in the oven with the legs and flattering at 200º for approx.

Estragon and mustard sauce

Chop the loaf, put butter in a saucepan and cook until it is shiny. Add white wine and cook it down to half. Add whipped cream and boil additional sauce until it is thickened. Add dried and fresh estragon, mustard and taste with salt, pepper and possibly. suga

Court Bouillon

Onions, celery, porridge and carrots are cleansed and cut into slices. Water, white wine (vinegar), herbs, salt and spices are mixed into a saucepan in a saucepan. Let the layer slowly boil and simmer for approx. 30-40 minutes. Says and is now ready for use.

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Melt the butter in a pan and stir the flour. Add the milk gradually and cook the sauce through stirring. Season the sauce with salt and give it a few drops of color. Pour the sauce over the meat, pour water and place an hour in the pan. Cover the dish with foi

Chili Sauce

The tomatoes are scalded, cut and cut into smaller pieces. Pepper and onions are chopped well and mixed in a thick pot with tomatoes, vinegar, dumplings and spices. It all boils for a little ½-1 hour until the sauce is even. Season with salt to taste. Then the

Chipotlesauce

Ingredients blend together. Sauté in little oil and season with salt and pepper. Heat to boil, boil 20-25 min.

Mushroom and onion sauce

Arrow the bulbs and cut them in half or quarters depending on the size of the loops. Season the onions 3-4 min. On the forehead of the fat. Add the juice and let the onions boil approx. 5 min. Under cover. Clean the mushroom and cut them in quarters. Bring the