Sauces recipes

Sabayone

Beat the egg yolks, white wine and sugar in a bowl over a water bath, linen cloth for the cream begins to tykne. Pipe piskefløden in.

Saba yonne

To sabayonnen whipped egg yolks, sugar, cinnamon, and wine in a thick-bottomed saucepan over low heat until the sauce is thick, smooth and creamy. The sauce must not boil. Serve the foamy sauce for dessert, garnish with lemon balm and serve immediately. Delici

Skørnet butter

Goose Fund put over on the stove over high heat and then add the butter-a little at a time-under very strong stirring to it will be fluffy and thick. Season with a bit of lemon juice and serve immediately.

Whiskey Sauce In

Cream and barbecue sauce are cooked up and season with whisky and Rosemary (to use a part of Rosemary).

Caramel sauce

Melt the sugar. Came boiling water in a large pan, then use an "explosion" when the water comes in. let it turn into a liquid gravy over strong heat and stirring constantly. Let it cool off. It is important that the gravy and cream foam has the same temperatur

Hollandaise sauce-Hollandaise sauce

Egg yolks, white wine and water whipped to creamy consistency over low heat. Taken from the heat. Melt the butter and let it cool off. Add the melted cooled butter, (without whey) and whisk it a little at a time into egg mixture. Season with salt and pep

Wisky sauce

All the ingredients are mixed, and boils into approximately ¾.

Venison gravy

Melt the butter on a low heat in a saucepan, stir the flour, continue heating, stirring continuously for a few minutes, it must not become Brown. Add a little by little under still flogging (stirring) until it is completely smooth, should there be lumps in the