Sauces recipes

Saffron/lime sauce

Melt the butter in a pan over strong heat, but without the Tan. Sauté the carrots for about 1 min. Crush the Saffron threads lightly and add them along with the water, orange zest, salt and pepper. Got sour cream in the sauce and cook on a low heat and stirrin

Chanterelle sauce

Boil the broth into the half. Grate mushrooms and finely chopped onion in a frying pan. (cut the mushrooms into the possibly less uniform pieces) Whip the butter in the indkogte broth. Mix the mushrooms and onions in. Season with salt and pepper.

Cold bearnaise sauce

Yolks, salt, bouillon, Béarnaise essence, pepper mixed in the blender. Slowly add butter. Finally add the parsley.

Bearnaise Sauce In

Prepare the clarified butter and let it cool off. Warm white wine in a saucepan together with white wine vinegar, shallots and half of estragonen. Reduce to only 1-2 tbsp. back. Fit it through a sieve. Pour it into a saucepan, which is placed over a wate

Becamelsovs

Melt the fat and flour came in Behind it, along with the cream;. Let it boil well through and season with salt, pepper and a little mustard. When it is boiling take the Pan from the heat and the cheese melts. Stir into the sauce is like a soft cream.

Cold horseradish sauce

Ingredients are stirred together. Served with sliced salmon, possibly. along with small pancakes.

Peberrodssause

a piece of Horseradish rives fine and mix with the juice of ½ lemon and 10 gr honey, a little cream and a tablespoon of oil.

Peanut sauce

Coconut milk is heated up to the boiling point in a thick-bottomed saucepan and add the other ingredients, one at a time while stirring and in that order. Do not use the lid and do not let the sauce boil vigorously, since coconut milk easily separates by exces