Sauces recipes

Sauce for wild duck

Boil all the ingredients for the sauce, except the butter. The sauce boils down to who is ¾ liter back, term it and cook it down with ½ portion of butter. Season with salt and pepper and beat the rest of the butter in.

Fruit sauce

Mango fruits peeled off and the meat cut from the stones. The meat blended with honey and season. Danish water is stirred in and the ginger be turned in.

Mint pesto

Nip the parsley. Chop the herbs finely and stir them with the other ingredients, or blend it all. Well with lamb, carrots and new potatoes.

Anchoïade (Provencal sardel sauce)

Blend sardellerne. Arrow and chop garlic coarsely and add them along with the other ingredients, except the oil. Oil came in a little at a time while the machine is running. Season to taste with pepper. Served with letkogte vegetables and steamed fish.

Dill pesto

Cut the coarse stalks by cfire. Mix everything with the blender wand or in blender and season with salt and pepper.

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.

Balsamic sauce

Shallots, sauté in butter or olive oil until they are clear. The vinegar is poured in and reduced to the karameliserer easy around the buds. Madeira is added and the sauce is reduced to about one third. Fund added and there is reduced again to a little less

Brown opbagt sauce

Sauté the onion in melted butter, stir in the flour, and add the liquid during whipping. To be tasted and cooked through, approximately five minutes. Add colour and flavour the sauce with salt and pepper. Tips: The liquid can be cooking water from potat