Austrian on Kvalifood

Schnittlauchsauce (Viennese Chive Sauce)

Wed, 05 Apr 2023 11:10:23 +0100

Schnittlauchsauce (Viennese Chive Sauce) - kvalifood.com

Schnittlauchsauce is the traditional Viennese sauce served alongside Tafelspitz (boiled beef). What makes it distinctive is the bread-and-egg emulsion - white bread soaked in broth, pressed through a sieve with cooked egg yolk, then emulsified with oil like a mayonnaise. Chives are folded in at the very end, never cooked. The sauce should be thick enough to hold its shape slightly on the plate.

Apfelkren (Apple Horseradish Sauce)

Fri, 10 Feb 2017 18:12:45 +0100

Apfelkren (Apple Horseradish Sauce) - kvalifood.com

Apfelkren is an Austrian condiment of cooked apples and freshly grated horseradish. Tart apples are simmered in white wine until soft, pureed, then mixed with horseradish after cooling. The horseradish goes in last because heat destroys its volatile compounds - it has to hit cold or room-temperature apple. The sauce is always served cold, classically alongside Tafelspitz (Viennese boiled beef), but also with smoked meats, cold cuts, and roast pork.

Semmelkren (Bread Horseradish Sauce)

Tue, 20 Dec 2016 06:42:17 +0100

Semmelkren (Bread Horseradish Sauce) - kvalifood.com

Semmelkren is a Viennese condiment made from stale bread rolls soaked in hot beef broth and mixed with freshly grated horseradish. Day-old rolls are essential - they absorb liquid properly without becoming gluey. The sauce is thick, somewhere between a paste and a porridge, and is traditionally served cold alongside Tafelspitz (boiled beef) or smoked meats.

Ingredients

Serves 4

3 stale bread rolls (Semmeln/Kaisersemmel, ~150 g total), cut into small cubes
400 ml beef broth (or reserved Tafelspitz cooking liquid)
30 g fresh horseradish root, peeled and finely grated
2 tbsp sour cream (~30 g)
salt, to taste
freshly ground black pepper, to taste

Serves 4

3 stale bread rolls (Semmeln/Kaisersemmel, ~5½ oz total), cut into small cubes
1¾ cups beef broth (or reserved Tafelspitz cooking liquid)
1 oz fresh horseradish root, peeled and finely grated
2 tbsp sour cream (~1 oz)
salt, to taste
freshly ground black pepper, to taste

Directions

Cut the stale bread rolls into small cubes, roughly 1-1.5 cm.
Bring the beef broth to a boil in a pot.
Add the bread cubes to the hot broth and stir well. Let the mixture sit for 10 minutes, stirring occasionally, until the bread has softened and absorbed the liquid.
Whisk or stir vigorously with a wooden spoon until you get a thick, sauce-like consistency. Do not use a blender - it makes the mixture gluey. Add a splash more broth if it is too thick.
Let the mixture cool to room temperature. The sauce will thicken further as it cools.
Once cooled, stir in the freshly grated horseradish and sour cream. Season with salt and pepper.
Serve cold or at room temperature.

Notes

Adding the horseradish after cooling preserves its full pungency. If you prefer a milder, rounder flavor, stir it into the warm (not boiling) sauce instead.
For a warm version: skip the cooling step, stir in the horseradish just before serving, and use 100 ml heavy cream in place of sour cream for a richer result.
Freshness of the horseradish root matters enormously. A freshly dug root will be far more pungent than one that has sat in the fridge for weeks.
The sauce is best served within a few hours. Refrigerated, it keeps 1-2 days but loses horseradish intensity.
Day-old rolls are essential. Fresh rolls have too much moisture and create a gummy texture.
If using jarred horseradish: it will work but the result will be noticeably less sharp. Use about 50% more by volume to compensate.

Kuerbiskernoel-Dressing (Styrian Pumpkin Seed Oil Dressing)

Mon, 29 Jun 2015 02:54:14 +0100

Kuerbiskernoel-Dressing (Styrian Pumpkin Seed Oil Dressing) - kvalifood.com

A simple salad dressing from Styria, Austria, built on roasted pumpkin seed oil. The oil is dark green, viscous, and intensely nutty - it is the star ingredient. You whisk it with vinegar, a little mustard, sugar, and salt, and that is it. Best used fresh and on mild salads where the oil can dominate.

Ingredients

Serves 4

3 tbsp roasted Styrian pumpkin seed oil
2 tbsp white wine vinegar (or apple cider vinegar)
1/2 tsp Dijon mustard
1 tsp sugar
1/2 tsp fine salt
freshly ground black pepper, to taste

Serves 4

3 tbsp roasted Styrian pumpkin seed oil
2 tbsp white wine vinegar (or apple cider vinegar)
1/2 tsp Dijon mustard
1 tsp sugar
1/2 tsp fine salt
freshly ground black pepper, to taste

Directions

Whisk together the vinegar, mustard, sugar, and salt in a small bowl or jar until the sugar and salt dissolve.
Add the pumpkin seed oil and whisk (or shake in a closed jar) until evenly combined.
Season with freshly ground black pepper. Taste and adjust salt or vinegar as needed.
Use immediately - drizzle over leaf salads, potato salad, or steamed vegetables.

Notes

For the most traditional Styrian version, omit the mustard and pepper entirely.
Do not substitute with refined pumpkin seed oil - the roasted Styrian variety (dark green, thick, intensely nutty) is what makes this dressing distinctive.
The dressing does not keep well. The pumpkin seed oil flavor is best when freshly mixed. Make only what you will use.
Works best on mild-flavored salads (lamb’s lettuce, butter lettuce, mixed greens, cucumber) where the oil can be the dominant flavor.

Preiselbeersauce (Cold Lingonberry Cream)

Fri, 08 Apr 2011 12:17:29 +0100

Preiselbeersauce (Cold Lingonberry Cream) - kvalifood.com

Sour cream mixed with lingonberry jam - the everyday Austrian accompaniment for Wiener Schnitzel, Kaiserschmarrn, and cold meats. Takes about two minutes to make.

Ingredients

250 g sour cream
125 g plain yogurt
3 tbsp lingonberry jam
1 tbsp sugar, adjusted, to taste
1 squeeze lemon juice
1 pinch salt

9 oz sour cream
4½ oz plain yogurt
3 tbsp lingonberry jam
1 tbsp sugar, adjusted, to taste
1 squeeze lemon juice
1 pinch salt

Directions

Mix everything together and taste. Adjust sweetness as needed.
Chill 15-30 minutes before serving.
Serve with Wiener Schnitzel, Kaiserschmarrn, or cold meats.

Notes

Use lingonberry jam, not cranberry sauce. The flavors are different.
Keeps refrigerated for 2-3 days.

Preiselbeersauce (Warm Lingonberry Wine Sauce)

Fri, 08 Apr 2011 12:17:29 +0100

Preiselbeersauce (Warm Lingonberry Wine Sauce) - kvalifood.com

A red wine and stock sauce with shallots, spices, and whole lingonberries folded in at the end. This is the traditional warm Austrian lingonberry sauce, served with game, roast pork, and poultry.

Ingredients

Serves 4

200 g lingonberries, from a jar (Wildpreiselbeeren), drained of excess liquid
2 shallots (~40 g), finely diced
20 g butter (~1.5 tbsp)
200 ml dry red wine
250 ml beef stock
75 ml orange juice (~1 orange)
1 strip orange zest (optional)
1 whole clove
1 bay leaf
salt, to taste
black pepper, to taste
1 tsp cornstarch mixed with 1 tbsp cold water (optional, if sauce needs thickening)

Serves 4

Dillsauce (Austrian Cream Dill Sauce)

Sat, 24 Jul 2010 01:42:14 +0100

Dillsauce (Austrian Cream Dill Sauce) - kvalifood.com

Dillsauce is a roux-based Austrian sauce made with broth, milk, and sour cream, finished with a generous amount of fresh dill. It belongs to the family of classic Austrian white sauces alongside Schnittlauchsosse and Petersilsosse. Serve it over poached fish, boiled beef (Tafelspitz), boiled potatoes, bread dumplings, or hard-boiled eggs.

Ingredients

Serves 4

30 g butter
30 g all-purpose flour
250 ml beef broth (or vegetable broth)
200 ml whole milk
100 ml sour cream
25 g fresh dill fronds (~1 large bunch), finely chopped
1 tsp mustard, mild and smooth
salt, to taste
1 squeeze lemon juice (optional)
1 pinch nutmeg, freshly grated (optional)

Serves 4

1 oz butter
1 oz all-purpose flour
1 cup beef broth (or vegetable broth)
¾ cup whole milk
3½ fl oz sour cream
1 oz fresh dill fronds (~1 large bunch), finely chopped
1 tsp mustard, mild and smooth
salt, to taste
1 squeeze lemon juice (optional)
1 pinch nutmeg, freshly grated (optional)

Directions

Melt the butter in a saucepan over medium heat. Add the flour and stir constantly for 1-2 minutes until the mixture is smooth and just barely turning pale gold. Do not let it brown.
Gradually pour in the broth while whisking continuously to prevent lumps. Once smooth, add the milk in a steady stream, whisking as you go.
Bring to a gentle boil, then reduce the heat and simmer for 8-10 minutes, stirring occasionally, until the sauce has thickened and the raw flour taste is gone.
Remove from heat. Stir in the sour cream, mustard, and chopped dill. Season with salt, and add lemon juice and nutmeg if using.
Serve immediately.

Notes

Sour cream goes in off the heat (or over very low heat) to prevent curdling.
Dill goes in last to preserve its fresh flavor and color. Do not cook it in the sauce.
For a richer sauce, replace the milk with a 50/50 mix of milk and heavy cream.
If using dried dill, reduce the amount to about 2 tsp - but fresh is far better.
Leftover sauce reheats gently; do not boil.