Sauces recipes

Bernaise sauce

This sauce must not be water bathed and therefore easy to make, just touching it. It can not be separated and it can be heated. Mix all the ingredients in a thickened iron pot, which, under constant stirring, is heated under low heat to the whole boiler

Shellfish sauce

Sauter slipped into the oil without burning it. Bring garlic in and stir around. Add white wine, tomatoes, broth, saffron and the mussels. Let the sauce boil for a few minutes. First stir the mussels and then shrimp in. Now the sauce must not be cooked anymore

Spinachpesto (Raw food)

Blend with spelled blender or food processor. Server for raw carrot or squash pasta.

Red wine Butter

Red wine is boiled with chopped shallots, thyme, or other herbs after taste, to a thick syrup. Sift and cool. Whip the soft butter in red wine. Arranged possibly. Sprayed on a slice of lemon.

Avocado Pesto

Blend garlic into a food processor. Add basil, parsley pine nuts and parmesan. Half the avocado and remove the stone. Scrape the pork tenderloin into the blender and blend to pur,. With the machine running, the oil is added gradually. Add water if the puree is

Orange sauce

The butter is melted and the curry is burned (amount to taste, but about 1½ teaspoon), orange juice and broth are added and boiled for approx. 5 min. Apples (peeled, cut into cubes) and grapes (half, stoned) are added and boiled for approx. 1 min. The cream is

Vindruesovs

Rinse the grapes and steam half. Then push them through a dough. Half the rest of the grapes. Preheat the squeezed juice to taste with salt. Add the halved grapes shortly before serving

Pizza sauce

Blended together