Sauces recipes

Rødpeber sauce

chop onion and pepper coarsely and got it in a pan where the FRY. Let it simmer for about 2 min. then mix it all together. season with paprika Tips: must seem very thick as purré

Whiskey sauce II

babercue sauce is poured into a pots to set of Rosemary and cream whips it together for approx. ½ dl whisky taste even to and salt to taste

The classic Marrow sauce Bordelaise sauce or

They came diced Shallots along with bay leaf, Thyme and Pepper in the wine and cook it in a quarter of an hour. Com Espagnole sauce in it, let it stand over quite low fire for 20 minutes and the gravy is stirred with it. si Kødsky and lemon juice, and eventual

Tomato sauce, French

Sauté onions and carrots in the butter and oil in about 10 mins without Brown. Tomatoes with moisture added with salt, pepper, Bay leaves and thyme and småkoger for about 20 mins, after which stegesky and tomato puree added, taste, if desired. with a little

Tomato sauce, strong

Chop the onion finely and saute it in oil to the pieces are soft and slightly Golden. Squeeze the garlic into, along with the finely chopped chilli. Saute about 30 seconds and then add the tomatoes, cut into quarters, and the herbs. Cook with lid approx. 10 mi

Black currant sauce

For currant sauce cooked berries up with water, add sugar to the berries are never boil them to death, and cook with, for it is melted. Sieve the sauce, and cool completely.

Pineapple sauce

Com pineapple snitterne and bald celery in Blender and run to it's smooth. Season to taste with lemon juice and sherry. Server for meat, fish and shellfish. EVS. also for smoked meat.

Cognac sauce

The Pan, which has been used for frying deglaceres with cognac and port wine and boil vigorously down. Then add the cream and reduce to sauce consistency. That season with salt, pepper and crushed madagascarpeber.