European on Kvalifood

Sennepssaus (Norwegian Mustard Cream Sauce)

Thu, 12 Feb 2026 05:30:33 +0100

Sennepssaus (Norwegian Mustard Cream Sauce) - kvalifood.com

A warm cream sauce with mustard and dill, served with poached or boiled fish in Norway. The sauce is built by softening shallots, reducing white wine, then simmering with cream and finishing with mustard off the heat. Mustard loses its punch when boiled, so it always goes in at the end.

Makes ca. 300 ml (4 servings)

Ingredients

1 tbsp butter
2 tbsp shallot, finely minced
75 ml dry white wine
240 ml heavy cream
2 tbsp Dijon mustard
1 tbsp coarse-grain mustard
1 tbsp fresh dill, finely chopped
salt, to taste
white pepper, to taste
lemon juice, a squeeze (optional)

1 tbsp butter
2 tbsp shallot, finely minced
2½ fl oz dry white wine
1 cup heavy cream
2 tbsp Dijon mustard
1 tbsp coarse-grain mustard
1 tbsp fresh dill, finely chopped
salt, to taste
white pepper, to taste
lemon juice, a squeeze (optional)

Directions

Melt butter in a small saucepan over medium heat. Add shallot and cook until soft, about 2 minutes. Do not brown.

Jagersauce

Tue, 26 Aug 2025 17:09:17 +0100

Jagersauce - kvalifood.com

Jagersauce (hunter’s sauce) is a German mushroom cream sauce traditionally served over schnitzel or pork chops. It is built on browned mushrooms, bacon, onion, white wine, and cream. The mushrooms are browned separately to develop proper flavor before joining the sauce.

Makes ca. 500 ml

Ingredients

450 g brown mushrooms (cremini), sliced
200 ml beef broth
150 ml dry white wine
120 ml heavy cream
1 medium onion (ca. 100 g), finely diced
50 g smoked bacon, diced
1 tbsp tomato paste
25 g butter
1 tbsp fresh flat-leaf parsley, chopped
1/2 tsp sweet paprika
salt
freshly ground black pepper

1 lb brown mushrooms (cremini), sliced
¾ cup beef broth
¾ cup dry white wine
4 fl oz heavy cream
1 medium onion (ca. 3½ oz), finely diced
2 oz smoked bacon, diced
1 tbsp tomato paste
1 oz butter
1 tbsp fresh flat-leaf parsley, chopped
1/2 tsp sweet paprika
salt
freshly ground black pepper

Directions

Heat half the butter in a large skillet over medium-high heat. Add the mushrooms in a single layer (work in batches if needed) and cook without stirring for 2-3 minutes until browned on the underside. Stir and cook another 2-3 minutes. Transfer to a bowl.
Add the remaining butter to the same pan over medium heat. Add the bacon and cook 2-3 minutes until the fat renders. Add the onion and cook until translucent, about 4-5 minutes.
Stir in the tomato paste and cook 1 minute, stirring constantly.
Pour in the wine and scrape up any browned bits. Let it reduce until nearly evaporated, about 3-4 minutes.
Add the broth and bring to a simmer. Cook 5 minutes to concentrate the flavors.
Stir in the cream and the reserved mushrooms with any accumulated juices. Add the paprika. Simmer 5-8 minutes until the sauce coats the back of a spoon.
Season with salt and pepper. Stir in the parsley. Serve immediately over schnitzel, pork chops, or with Spatzle.

Notes

White wine gives a lighter sauce. Red wine makes it darker and more robust – both are traditional.
For a brown gravy version without cream: omit the cream, increase broth to 350 ml, whisk 1 tbsp flour into the onion-tomato mixture before deglazing, and add 1/2 tsp dried thyme and a dash of Worcestershire sauce.
Without bacon: use all the butter in step 2. The sauce will be lighter.
If the sauce is too thin, mix 1 tsp cornstarch with 1 tbsp cold water, stir it in, and simmer 1 minute.
For a tangier finish, replace the cream with 3-4 tbsp sour cream stirred in at the very end. Do not boil after adding.

Tartarmartas

Wed, 09 Jul 2025 10:50:59 +0100

Tartarmartas - kvalifood.com

Tartarmartas is the Hungarian version of tartar sauce – a cold sauce made from mayonnaise and sour cream with mustard, lemon juice, and sugar. The sour cream is what distinguishes it from Western tartar sauce. It is served alongside rantott hus (breaded cutlets), fried cauliflower, and fried fish.

Makes ca. 300 ml

Ingredients

120 ml mayonnaise
180 ml sour cream, full-fat
1 tsp mustard (Dijon or Hungarian hot mustard)
1 tsp granulated sugar
1 tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp ground white pepper

Optional additions (elaborate version)

1-2 small dill pickles (ca. 30 g), finely chopped
1 tsp capers, rinsed and chopped
1 tbsp shallot (or red onion), finely minced
1 tbsp fresh dill (or parsley), finely chopped

4 fl oz mayonnaise
¾ cup sour cream, full-fat
1 tsp mustard (Dijon or Hungarian hot mustard)
1 tsp granulated sugar
1 tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp ground white pepper

Optional additions (elaborate version)

1-2 small dill pickles (ca. 1 oz), finely chopped
1 tsp capers, rinsed and chopped
1 tbsp shallot (or red onion), finely minced
1 tbsp fresh dill (or parsley), finely chopped

Directions

Combine the mayonnaise and mustard in a mixing bowl. Stir in the sugar, salt, and white pepper until evenly distributed.
Add the lemon juice and mix well.
Fold in the sour cream and stir gently until smooth and uniform.
If making the elaborate version, fold in the pickles, capers, onion, and herbs.
Taste and adjust – it should be mildly sweet, slightly tangy, and gently peppery.
Cover and refrigerate at least 20 minutes before serving.

Notes

The 2:3 mayo-to-sour-cream ratio is the middle of the traditional range. Adjust to taste: more sour cream for tangier, more mayo for richer.
Use full-fat sour cream. Low-fat versions make the sauce too thin.
White pepper is traditional. Black pepper works but changes the appearance.
The simple version (no pickles or herbs) is the everyday Hungarian standard. The elaborate version suits festive meals.
Serve alongside breaded cutlets, fried cauliflower, breaded mushrooms, or fish.
Keeps refrigerated 3-4 days.

French Persillade

Wed, 21 May 2025 17:42:45 +0100

French Persillade - kvalifood.com

Persillade is a French finishing condiment of finely chopped parsley and garlic. In its purest form, it is just these two ingredients hand-chopped together. Dressed with olive oil and vinegar, it becomes a versatile sauce for grilled meats, roasted potatoes, and fish.

Makes about 1/2 cup - enough for 4 servings as a condiment

Ingredients

Core persillade

1 bunch flat-leaf parsley, leaves only (~60 g)
3 cloves garlic (15 g)

For a dressed sauce version (optional)

60 ml extra-virgin olive oil
15 ml red wine vinegar (or lemon juice)
1/4 tsp fine salt
Freshly ground black pepper

Core persillade

1 bunch flat-leaf parsley, leaves only (~60 g)
3 cloves garlic

For a dressed sauce version (optional)

4 tbsp extra-virgin olive oil
1 tbsp red wine vinegar (or lemon juice)
1/4 tsp fine salt
Freshly ground black pepper

Directions

Strip parsley leaves from stems. Discard stems. Wash and dry the leaves thoroughly.
Coarsely chop the garlic, then add the parsley leaves on top. Chop both together until finely minced and well combined. A mezzaluna or large chef’s knife works best - the goal is a fine, even mince, not a paste.
If making the base form: Use as-is. Stir into dishes during the last minutes of cooking for a strong herbal punch, or add earlier for a mellower flavor.
If making a dressed sauce: Transfer the chopped parsley-garlic mixture to a bowl. Add olive oil, vinegar or lemon juice, salt, and pepper. Stir to combine. Let sit 15-30 minutes at room temperature before serving to let flavors meld.
Serve as a condiment alongside grilled meats, roasted potatoes, fish, or vegetables. Also works stirred into soups, stews, or over steamed shellfish.

Notes

Garlic intensity: 3 cloves per bunch of parsley (ratio ~0.25) gives a balanced garlic presence. Use 2 cloves for milder, 4-5 for more assertive.
Fat choice: Olive oil is the standard for a cold/room-temperature sauce. For a warm version, melt butter and stir the base persillade into it just before serving.
Acid choice: Red wine vinegar gives a sharper, more traditional French flavor. Lemon juice is brighter and works better with fish. Either is correct.
Storage: The dressed version keeps in a sealed container in the fridge for 3-5 days. The base form (no oil) is best used immediately as it dries out quickly.
Variations: Add lemon zest to make gremolata. Add breadcrumbs for a roast crust. Add anchovy for a Provencal twist. Add chives for a more herbaceous sauce.
Classic uses: Pommes persillade (fried cubed potatoes with persillade added at the end), lamb chop crust (mixed with breadcrumbs), stirred into stews and casseroles.

Stoofvleessaus (Flemish Beef Stew)

Sat, 10 May 2025 07:10:29 +0100

Stoofvleessaus (Flemish Beef Stew) - kvalifood.com

Stoofvlees (also called carbonnade flamande) is a Flemish beef stew braised in Belgian beer with onions, brown sugar, and mustard-slathered bread for thickening. The bread dissolves completely during cooking, leaving a rich, slightly tangy sauce. The dish is intentionally simple - beef, onions, and beer - and the flavor comes from long, slow braising. Serve over frites with mayonnaise on the side.

Ingredients

Serves 6

1.1 kg beef chuck, cut into 3-4 cm cubes
3 medium onions (~300 g), thinly sliced
500 ml dark Belgian beer (abbey dubbel or brown ale)
250 ml beef stock
2 tbsp butter
1 tbsp neutral oil
2 tbsp dark brown sugar
2 tbsp vinegar (apple cider or white wine)
2 slices sturdy bread
2 tbsp coarse mustard, spread on bread
2 bay leaves
3-4 sprigs fresh thyme (or 1 tsp dried thyme)
salt, to taste
black pepper, to taste

Optional

100 g smoked bacon (or lardons), chopped
1 clove garlic, minced
1 tbsp flour (if not using bread thickening)

Serves 6

2½ lb beef chuck, cut into 1¼–1½ inches cubes
3 medium onions (~10½ oz), thinly sliced
2 cups dark Belgian beer (abbey dubbel or brown ale)
1 cup beef stock
2 tbsp butter
1 tbsp neutral oil
2 tbsp dark brown sugar
2 tbsp vinegar (apple cider or white wine)
2 slices sturdy bread
2 tbsp coarse mustard, spread on bread
2 bay leaves
3-4 sprigs fresh thyme (or 1 tsp dried thyme)
salt, to taste
black pepper, to taste

Optional

3½ oz smoked bacon (or lardons), chopped
1 clove garlic, minced
1 tbsp flour (if not using bread thickening)

Directions

Season the beef cubes generously with salt and pepper.
Heat the oil in a large Dutch oven over medium-high heat. Brown the beef in batches, getting good color on all sides - about 3-4 minutes per batch. Do not crowd the pot. Set the browned meat aside.
If using bacon, add it to the pot now and cook until the fat renders, about 3-4 minutes.
Lower the heat to medium. Add the butter and onions. Cook for 15-20 minutes, stirring occasionally, until the onions are soft and starting to caramelize. Add the garlic if using and cook 1 minute more.
Pour in a splash of beer and scrape up all the browned bits from the bottom of the pot.
Return the beef to the pot. Add the remaining beer, stock, brown sugar, and vinegar. Stir to combine. Tuck in the bay leaves and thyme.
Spread mustard on one side of each bread slice. Place them on top of the stew, mustard-side down. The bread will dissolve during cooking and thicken the sauce.
Bring to a gentle simmer. Cover and cook on low heat for 2.5-3 hours, until the beef is fork-tender and the sauce has thickened. Stir once or twice during cooking - the bread will break apart and disappear into the sauce.
Remove the bay leaves and thyme sprigs. Taste and adjust the seasoning with salt, pepper, and a splash more vinegar if needed.
Serve over frites with mayonnaise on the side.

Notes

Use a dark Belgian beer - abbey dubbel, brown ale, or similar. Avoid very hoppy or very sweet beers.
The mustard-bread technique is the traditional Flemish way to thicken this stew. If you prefer, skip the bread and toss the beef in 2 tbsp flour before browning instead.
This dish improves significantly when made ahead, cooled, refrigerated overnight, and reheated.
Oven method: after step 7, cover and transfer to a 140-150 C (285-300 F) oven for 3 hours.
Slow cooker: after deglazing, transfer everything to a slow cooker. Cook on low for 6-8 hours.
Keep it simple. Traditional stoofvlees is about beef, onions, and beer - resist the urge to add many vegetables or spices.

Bread Sauce

Fri, 07 Feb 2025 10:13:41 +0100

Bread Sauce - kvalifood.com

A traditional English sauce made from white bread simmered in milk infused with cloves and onion. It has medieval roots – bread-thickened sauces were the standard before flour-based roux arrived via French cooking. Served warm alongside roast chicken or turkey.

Makes ca. 500 ml

Ingredients

500 ml whole milk
100 g white bread, crusts removed, torn into small pieces
1 medium onion, peeled and halved
8 whole cloves
1 bay leaf
6 whole black peppercorns
1/4 tsp nutmeg, freshly grated
30 g butter
2 tbsp double cream (optional)
salt, to taste
black pepper, to taste

2 cups whole milk
3½ oz white bread, crusts removed, torn into small pieces
1 medium onion, peeled and halved
8 whole cloves
1 bay leaf
6 whole black peppercorns
1/4 tsp nutmeg, freshly grated
1 oz butter
2 tbsp double cream (optional)
salt, to taste
black pepper, to taste

Directions

Press the cloves firmly into the cut surfaces of the onion halves.

Sauce Vierge

Fri, 24 Jan 2025 10:15:16 +0100

Sauce Vierge - kvalifood.com

Sauce vierge is a warm French condiment of diced tomatoes, olive oil, lemon juice, and fresh herbs – typically basil, with garlic. It is not cooked but gently warmed to just above room temperature. The name means virgin sauce, referring to its use of raw, uncooked ingredients. It is served with grilled or poached fish.

Makes ca. 4 servings, approximately 250 ml

Ingredients

100 ml extra virgin olive oil
2 medium ripe tomatoes (~260 g), peeled, seeded, and diced into small cubes
2 tbsp fresh lemon juice (about half a lemon)
1 small shallot (30 g), finely diced
1 garlic clove (5 g), finely minced
1 tsp coriander seeds, lightly crushed
2 tbsp fresh basil leaves, finely chopped
1 tbsp fresh flat-leaf parsley leaves, finely chopped
1 tsp fresh tarragon leaves, finely chopped
Salt and freshly ground black pepper, to taste

3½ fl oz extra virgin olive oil
2 medium ripe tomatoes (~9 oz), peeled, seeded, and diced into small cubes
2 tbsp fresh lemon juice (about half a lemon)
1 small shallot, finely diced
1 garlic clove, finely minced
1 tsp coriander seeds, lightly crushed
2 tbsp fresh basil leaves, finely chopped
1 tbsp fresh flat-leaf parsley leaves, finely chopped
1 tsp fresh tarragon leaves, finely chopped
Salt and freshly ground black pepper, to taste

Directions

Score an X on the bottom of each tomato. Blanch in boiling water for 15-20 seconds, then transfer to ice water. Peel off the skins, halve, remove seeds, and dice into small cubes (about 0.5-1 cm).
Lightly crush the coriander seeds using a mortar and pestle or the flat side of a knife - they should be cracked, not powdered.
In a small saucepan, combine the olive oil, crushed coriander seeds, shallot, and garlic. Warm gently over low heat for 2-3 minutes, just enough to soften the shallot and release the coriander aroma. Do not let anything brown or sizzle.
Remove from heat. Stir in the diced tomatoes and lemon juice. Season with salt and pepper.
Add the chopped basil, parsley, and tarragon. Stir gently and let stand for at least 10 minutes before serving, to allow flavors to meld.
Serve warm or at room temperature alongside grilled or pan-fried fish, seafood, or chicken.

Notes

The sauce should look and taste fresh - do not simmer or reduce it. The brief warming is only to bloom the aromatics.
Tomatoes should be ripe and flavorful. Out of season, cherry tomatoes or vine-ripened varieties work better than watery supermarket tomatoes.
Chervil can replace or supplement the parsley for a more traditional French herb mix.
The shallot is optional but adds a mild sweetness. If omitting, increase garlic slightly.
Can be made 1-2 hours ahead and left at room temperature. Do not refrigerate if possible - cold dulls the flavors.
Some versions add black olives, capers, or anchovy fillets. These are valid additions but change the character away from the simple “virgin” concept.

Sauce aux Cerises (Cherry Sauce)

Sat, 28 Sep 2024 21:41:04 +0100

Sauce aux Cerises (Cherry Sauce) - kvalifood.com

A Belgian cherry sauce for duck, game, or meatballs. Sour cherries are simmered in port and red wine vinegar with a bit of sugar, then finished with cold butter for gloss. Cherry sauce with meat - especially frikadellen and game - is a distinctly Belgian combination. The Belgian tradition favors sour cherries (krieken), the same variety used in kriek lambic beer.

Ingredients

Serves 4

400 g sour cherries, pitted (frozen, jarred, or canned - reserve any juice)
150 ml port (or fruity red wine)
1 tbsp red wine vinegar
1 tbsp sugar (brown or granulated)
1 tbsp cold butter, cut in small pieces
1 pinch salt

Optional

1 shallot (~30 g), finely minced
1 tsp cornstarch mixed with 1 tbsp cold water

Serves 4

14 oz sour cherries, pitted (frozen, jarred, or canned - reserve any juice)
¾ cup port (or fruity red wine)
1 tbsp red wine vinegar
1 tbsp sugar (brown or granulated)
1 tbsp cold butter, cut in small pieces
1 pinch salt

Optional

1 shallot (~1 oz), finely minced
1 tsp cornstarch mixed with 1 tbsp cold water

Directions

If using a shallot: soften it in a small knob of butter or pan drippings over medium-low heat for 3-4 minutes. If making a standalone sauce without shallot, skip to step 2.
Add the port (or red wine) and red wine vinegar. Increase heat and reduce by about half, 3-4 minutes.
Add the cherries (with any reserved juice), sugar, and salt. Simmer gently for 8-10 minutes until the cherries are tender and the sauce has thickened slightly.
Taste and adjust sweetness - add more sugar if the cherries are very tart.
If the sauce is too thin, stir in the cornstarch slurry and simmer 1-2 minutes more.
Remove from heat. Stir in the cold butter pieces until melted and the sauce is glossy.
Serve warm alongside duck, venison, wild boar, or meatballs.

Notes

Sour cherries (griottes, Morello, or Montmorency) are traditional and give the best balance of fruit and tartness. Sweet cherries work but need more acid - add an extra tablespoon of vinegar.
If using dried sour cherries, use 110 g and increase the port to 300 ml. Simmer 30-40 minutes until the cherries are plump and the liquid is syrupy.
Without alcohol: replace the port with an equal amount of tart cherry juice or a mix of cherry juice and a splash of vinegar.
After searing duck or game, pour off excess fat, deglaze with the port or wine, then continue from step 3. Pan drippings add richness.
The sauce reheats well. It thickens as it cools - thin with a splash of water or stock when rewarming.

Sandefjordsmør (Norwegian Butter Sauce)

Tue, 30 Jan 2024 08:36:02 +0100

Sandefjordsmør (Norwegian Butter Sauce) - kvalifood.com

A Norwegian sauce invented at the Park Hotel in Sandefjord around 1959 – heavy cream reduced by half, then enriched with cold butter whisked in gradually. Simple and elegant, it tastes of cream and butter with a subtle lemon accent. Served with fish.

Makes 4 servings

Ingredients

300 ml heavy cream
150 g cold unsalted butter, cut into 1-2 cm cubes
1 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, finely chopped
salt, to taste
white pepper, to taste

1¼ cups heavy cream
5½ oz cold unsalted butter, cut into ½–¾ inch cubes
1 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, finely chopped
salt, to taste
white pepper, to taste

Directions

Pour the cream into a small saucepan. Bring to a gentle boil over medium heat, then lower heat and let it simmer until reduced to about half, roughly 150 ml. This takes about 10-15 minutes. Stir occasionally.

Bratensauce

Mon, 25 Dec 2023 17:19:59 +0100

Bratensauce - kvalifood.com

Bratensauce is a German pan gravy. Unlike a quick gravy made from roast drippings, this version is built from scratch with smoked bacon, mirepoix, and a flour roux, then simmered long enough to develop deep flavor. It is thicker and more deeply colored than French jus – designed to coat dumplings, Spatzle, and potatoes.

Makes ca. 500 ml

Ingredients

100 g smoked bacon lardons (Speck), finely diced
1 large onion (ca. 150 g), finely diced
1 medium carrot (ca. 100 g), finely diced
1 celery stick (ca. 30 g), finely diced
20 g butter
2 tbsp plain flour
1.5 tbsp tomato puree
500 ml dark beef stock, warm
100 ml dry red wine (optional)
1 bay leaf
2 sprigs fresh thyme (or 1/2 tsp dried thyme)
salt
freshly ground black pepper
1/2 tsp sugar

3½ oz smoked bacon lardons (Speck), finely diced
1 large onion (ca. 5½ oz), finely diced
1 medium carrot (ca. 3½ oz), finely diced
1 celery stick (ca. 1 oz), finely diced
½ oz butter
2 tbsp plain flour
1.5 tbsp tomato puree
2 cups dark beef stock, warm
3½ fl oz dry red wine (optional)
1 bay leaf
2 sprigs fresh thyme (or 1/2 tsp dried thyme)
salt
freshly ground black pepper
1/2 tsp sugar

Directions

Render the bacon in a wide saucepan over medium heat for 8-10 minutes until golden and the fat has melted out.
Add the butter, then the onion, carrot, and celery. Cook 5-7 minutes, stirring occasionally, until softened and lightly browned.
Sprinkle the flour over the vegetables and stir. Cook 1-2 minutes until the flour smells nutty and turns light golden.
Stir in the tomato puree. Cook 1 minute to reduce its raw taste.
If using wine, pour it in and scrape up any browned bits from the bottom. Let it reduce by about half.
Gradually add the warm stock, stirring constantly to prevent lumps. Add the bay leaf and thyme.
Bring to a gentle simmer. Cook uncovered over low heat for 45-60 minutes, stirring occasionally, until reduced and glossy.
Strain through a fine-mesh sieve into a clean saucepan, pressing on the solids. Discard the solids.
Season with salt, pepper, and sugar. If too thin, simmer uncovered a few more minutes. If too thick, thin with a splash of stock.
Serve hot over roast meat, Klosse, Spatzle, or mashed potatoes.

Notes

If you have actual roast drippings, use them instead of the bacon. Skim excess fat from the roasting pan, leaving about 2 tbsp, and start at step 3.
The long simmer is what distinguishes a good Bratensauce from ordinary gravy. Do not rush it.
Stores well: refrigerate up to 4 days, freeze up to 3 months.
For a richer finish, swirl in 1-2 tbsp cold butter off heat, or stir in a spoonful of sour cream.
Crushed juniper berries (2-3) and allspice (2 grains) are good additions when serving with game or pork.

Currywurst Sauce

Sat, 18 Nov 2023 03:56:08 +0100

Currywurst Sauce - kvalifood.com

The sauce for currywurst – Berlin’s signature street food since 1949. It is ketchup-based, spiced with curry powder and smoked paprika, and served warm over sliced bratwurst with an extra dusting of curry powder on top. Not complicated, but the balance of sweet, tangy, and spiced matters.

Makes ca. 300 ml

Ingredients

240 g tomato ketchup
4 tsp mild curry powder, plus extra for dusting
2 tsp smoked paprika
2 tsp Worcestershire sauce
1 tsp white wine vinegar (or apple cider vinegar)
2 tsp brown sugar (or honey)
1/2 tsp onion powder
1/4 tsp cayenne pepper, to taste
45-60 ml water (or beef/vegetable broth)
1 pinch ground cloves (optional)

1 cup tomato ketchup
4 tsp mild curry powder, plus extra for dusting
2 tsp smoked paprika
2 tsp Worcestershire sauce
1 tsp white wine vinegar (or apple cider vinegar)
2 tsp brown sugar (or honey)
1/2 tsp onion powder
1/4 tsp cayenne pepper, to taste
3-4 tbsp water (or beef/vegetable broth)
1 pinch ground cloves (optional)

Directions

Combine the ketchup, curry powder, smoked paprika, onion powder, cayenne, and cloves (if using) in a small saucepan. Stir over medium-low heat.
Add the Worcestershire sauce, vinegar, sugar, and water or broth. Stir to combine.
Bring to a gentle simmer and cook 5-10 minutes, stirring occasionally, until the flavors have melded and the sauce reaches the desired consistency. Add more water if too thick.
Taste and adjust: more curry powder for stronger flavor, more cayenne for heat, a pinch of sugar if too acidic.
Serve warm over sliced bratwurst. Dust generously with extra curry powder on top.

Notes

The sauce improves with time. Make it a few hours ahead or the day before if possible.
Smoked paprika is preferred over regular – it adds depth that suits the street food character.
Keep the sweetener restrained. Ketchup already contains sugar.
For a from-scratch version, replace ketchup with 400 g canned crushed tomatoes + 2 tbsp tomato paste + 120 ml stock. Saute a diced onion and garlic clove first, simmer 15 minutes, and blend smooth.
A pinch of ground cloves or a cinnamon stick during simmering adds a warm background note found in some German versions.
Stores well in the fridge for up to a week.

Sauce Robert

Sat, 30 Sep 2023 18:36:33 +0100

Sauce Robert - kvalifood.com

Sauce Robert is a classical French brown sauce of demi-glace with sauteed onions, white wine, and Dijon mustard stirred in at the end. Escoffier codified it, though versions date back centuries. The mustard is added off heat to preserve its sharpness. It is traditionally served with pork, particularly grilled chops.

Makes ~500 ml, serves 4-6

Ingredients

60 g butter
250 g onion (~2 medium onions), finely chopped
300 ml dry white wine
500 ml demi-glace
1 tbsp Dijon mustard (or 2 tsp English dry mustard dissolved in 1 tbsp water)
1 pinch sugar
Freshly ground white pepper

2 oz butter
9 oz onion (~2 medium onions), finely chopped
1¼ cups dry white wine
2 cups demi-glace
1 tbsp Dijon mustard (or 2 tsp English dry mustard dissolved in 1 tbsp water)
1 pinch sugar
Freshly ground white pepper

Directions

Melt the butter in a heavy-bottomed saucepan over medium-low heat. Add the finely chopped onion and cook gently, stirring occasionally, until completely soft and translucent but not coloured - about 8-10 minutes.

Sennepssovs (Danish Mustard Cream Sauce)

Sun, 13 Aug 2023 14:58:17 +0100

Sennepssovs (Danish Mustard Cream Sauce) - kvalifood.com

A classic Danish white sauce (hvid sovs) flavored with mustard – one of the fundamental sauces in Danish home cooking. Roux-based, with broth as the main liquid and milk as the secondary. Served with boiled cod, poached fish, meatballs (frikadeller), or hard-boiled eggs (skidne aeg).

Makes ca. 500 ml (4 servings)

Ingredients

40 g butter
3 tbsp plain wheat flour
300 ml broth (fish stock for fish dishes, chicken stock for meat or eggs)
200 ml whole milk
1.5 tbsp coarse mustard (grov sennep or Danish fish mustard)
salt, to taste
black pepper, freshly ground, to taste

1½ oz butter
3 tbsp plain wheat flour
1¼ cups broth (fish stock for fish dishes, chicken stock for meat or eggs)
¾ cup whole milk
1.5 tbsp coarse mustard (grov sennep or Danish fish mustard)
salt, to taste
black pepper, freshly ground, to taste

Directions

Melt the butter in a saucepan over medium heat. Add the flour and whisk constantly for about 1 minute until the roux bubbles. Do not let it brown.

British Gravy

Sat, 03 Jun 2023 14:09:16 +0100

British Gravy - kvalifood.com

A roasting-tin gravy made from pan drippings, flour, and stock. The key to good gravy is deglazing the roasting tin to pick up all the caramelised bits stuck to the bottom. Serve with a Sunday roast.

Makes ca. 500 ml

Ingredients

2 tbsp pan drippings (fat and brown juices from the roast)
2 tbsp plain flour
500 ml hot stock (matching the roasted meat)
salt, to taste
black pepper, to taste

2 tbsp pan drippings (fat and brown juices from the roast)
2 tbsp plain flour
2 cups hot stock (matching the roasted meat)
salt, to taste
black pepper, to taste

Directions

Remove the roast from the tin and set it aside to rest. Place the roasting tin over medium heat on the stovetop.

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.

Sos Sliwkowy

Tue, 15 Nov 2022 07:49:33 +0100

Sos Sliwkowy - kvalifood.com

Sos sliwkowy is Polish plum sauce, traditionally served with roast duck, goose, pork, or game. It uses dried plums (prunes) soaked in wine, producing a fruity-savory sauce that cuts through the richness of fatty meats.

Makes ca. 250 ml sauce (4 servings)

Ingredients

150 g dried plums (pitted, unsmoked)
150 ml dry white wine
100 ml orange juice (fresh-squeezed)
100 ml water (or duck/poultry broth)
1 tbsp honey
1 tbsp soy sauce
1/2 lemon, juiced (ca. 15 ml)
1 small onion (ca. 70 g), finely diced
1 garlic clove (ca. 5 g), minced
1 tbsp neutral oil (or butter)
1/4 tsp ground ginger (optional)
1 pinch cayenne pepper (optional)
salt, to taste
black pepper, to taste
2-3 tbsp duck fat (or pan drippings), optional

5½ oz dried plums (pitted, unsmoked)
¾ cup dry white wine
3½ fl oz orange juice (fresh-squeezed)
3½ fl oz water (or duck/poultry broth)
1 tbsp honey
1 tbsp soy sauce
1/2 lemon, juiced (ca. 1 tbsp)
1 small onion (ca. 2½ oz), finely diced
1 garlic clove (ca. 1 tsp), minced
1 tbsp neutral oil (or butter)
1/4 tsp ground ginger (optional)
1 pinch cayenne pepper (optional)
salt, to taste
black pepper, to taste
2-3 tbsp duck fat (or pan drippings), optional

Directions

Soak dried plums in wine for at least 30 minutes (up to 1 hour).
Heat oil in a saucepan. Saute onion until softened (4-5 minutes). Add garlic, cook 30 seconds.
Add plums with their wine, orange juice, water, honey, and soy sauce. Add ginger and cayenne if using.
Bring to a boil, then simmer 15 minutes until plums are very soft and liquid has reduced.
Blend with an immersion blender until smooth.
Stir in lemon juice and duck fat if using.
Adjust seasoning. Thin with broth or water if needed. Serve warm.

Notes

Cream variant (for pork): skip the wine-orange base. Simmer plums in 60 ml brandy + 30 ml water, blend, then finish with 60 ml heavy cream and fresh dill.
Keeps 4-5 days refrigerated. Freezes well.
Dried prunes are the default. For fresh plums, use tart varieties, increase quantity to 300 g, and skip soaking.

Sauce Liegeoise

Wed, 31 Aug 2022 20:10:34 +0100

Sauce Liegeoise - kvalifood.com

Sauce Liegeoise is a sweet-and-sour onion sauce from the Liege region of Belgium. Onions are slowly caramelized with brown sugar, deglazed with vinegar, then simmered in dark beer and beef stock with sirop de Liege - a thick fruit syrup made from apples, pears, and dates. The sauce originated in the 1930s at a restaurant in Liege (the “sauce lapin” name comes from Madame Geraldine Lapin, not from rabbit). It is traditionally served over meatballs (boulets) with frites and mayonnaise.

Persillesovs (Danish Parsley Sauce)

Sun, 17 Jul 2022 08:01:05 +0100

Persillesovs (Danish Parsley Sauce) - kvalifood.com

A simple white sauce loaded with fresh parsley, always served with stegt flaesk (fried pork belly) and boiled potatoes. The parsley is the star, not a garnish – the sauce should be visibly green.

Makes ca. 500 ml (4 servings)

Ingredients

30 g butter
25 g plain wheat flour
500 ml whole milk
1 large bunch fresh curly parsley, finely chopped (ca. 30 g)
salt, to taste
white pepper, freshly ground, to taste
1 pinch nutmeg (optional)

1 oz butter
1 oz plain wheat flour
2 cups whole milk
1 large bunch fresh curly parsley, finely chopped (ca. 1 oz)
salt, to taste
white pepper, freshly ground, to taste
1 pinch nutmeg (optional)

Directions

Melt the butter in a heavy-bottomed saucepan over medium heat. Add the flour and stir constantly for 1-2 minutes. Do not let it brown – the roux should stay pale.

Parsley Sauce

Tue, 04 Jan 2022 19:41:20 +0100

Parsley Sauce - kvalifood.com

A classic Irish white sauce made with milk infused with onion, bay leaf, and peppercorns, then thickened with a roux and finished with a generous amount of chopped fresh parsley. The traditional accompaniment to boiled bacon and cabbage.

Makes ca. 500 ml

Ingredients

500 ml whole milk
1 small onion, peeled, halved
2-3 fresh parsley stalks (reserved from the parsley below)
1 bay leaf
4 whole black peppercorns
40 g butter
30 g plain flour
30 g fresh curly parsley leaves, finely chopped
2-3 tbsp bacon cooking liquor (optional, if serving with bacon)
salt
black pepper

2 cups whole milk
1 small onion, peeled, halved
2-3 fresh parsley stalks (reserved from the parsley below)
1 bay leaf
4 whole black peppercorns
1½ oz butter
1 oz plain flour
1 oz fresh curly parsley leaves, finely chopped
2-3 tbsp bacon cooking liquor (optional, if serving with bacon)
salt
black pepper

Directions

Place the milk in a saucepan with the halved onion, parsley stalks, bay leaf, and peppercorns. Heat gently until just below boiling, then remove from heat and let infuse for 5-10 minutes. Strain, discarding the solids.
Melt the butter in a heavy-bottomed saucepan over low heat. Add the flour and stir constantly for 1-2 minutes until the roux is smooth and pale. Do not let it brown.
Gradually add the warm infused milk in small splashes, whisking continuously after each addition. Once all the milk is incorporated and the sauce is smooth, bring to a gentle simmer.
Cook for 3-5 minutes, stirring often, until the sauce reaches a light coating consistency – it should coat the back of a spoon but still pour easily.
Stir in the chopped parsley and bacon cooking liquor (if using). Simmer for another 1-2 minutes.
Season with salt and pepper to taste. Serve warm.

Notes

Strip the parsley leaves for chopping and use the stalks in the milk infusion. They carry good flavor.
If you boiled or braised bacon, use a few spoonfuls of the cooking liquid in the sauce. Taste it first – if very salty, use less and adjust seasoning.
If the sauce is too thick, thin with a splash of warm milk. If too thin, simmer for another minute or two.
The sauce thickens as it cools. Reheat gently with a splash of milk, whisking until smooth.
Curly parsley is traditional in Ireland. Flat-leaf has a slightly stronger flavor. Either works.

Sos Chrzanowy

Fri, 10 Dec 2021 20:43:03 +0100

Sos Chrzanowy - kvalifood.com

Sos chrzanowy is Polish cold horseradish sauce – grated horseradish mixed with sour cream. It is a traditional Easter accompaniment served with boiled eggs, cold cuts, and sausage. The recipe is very simple; the horseradish-to-cream ratio controls the heat level.

Makes ca. 200 g (4 servings)

Ingredients

50 g grated horseradish (fresh root, finely grated, or quality jarred with 70%+ horseradish)
125 g full-fat sour cream (18% fat or higher)
1 tbsp lemon juice (ca. 15 ml)
1 pinch sugar
salt, to taste
white pepper, to taste

2 oz grated horseradish (fresh root, finely grated, or quality jarred with 70%+ horseradish)
4½ oz full-fat sour cream (18% fat or higher)
1 tbsp lemon juice (ca. 1 tbsp)
1 pinch sugar
salt, to taste
white pepper, to taste

Directions

If using fresh root, peel and finely grate. Work near an open window. If using jarred, drain excess liquid.
Combine sour cream, horseradish, and lemon juice. Stir until smooth.
Season with sugar, salt, and white pepper.
Refrigerate at least 15 minutes before serving.
Serve cold with boiled eggs, roasted pork or beef, kielbasa, or cold cuts.

Notes

Start with a 1:2.5 ratio (horseradish to cream). Increase horseradish for more heat.
Substitute half the sour cream with plain yogurt for a tangier version.
Boiled egg variation: grate 1-2 hard-boiled eggs into the sauce for a milder, richer version.
Fresh horseradish loses potency quickly once grated. Make the sauce shortly before serving.
Keeps 3-5 days refrigerated.

Rødbedecreme (Danish Beetroot Cream)

Fri, 26 Nov 2021 18:01:48 +0100

Rødbedecreme (Danish Beetroot Cream) - kvalifood.com

Cooked beetroot mixed with freshly grated horseradish and creme fraiche. A classic Danish condiment for smorrebrod, particularly with herring, roast beef, and fiskefrikadeller. The traditional texture is grated, not pureed.

Makes 4 servings

Ingredients

200 g cooked beetroot, peeled
150 g creme fraiche (38% fat)
25-30 g fresh horseradish, finely grated
1/2 tsp salt, to taste
black pepper, freshly ground

7 oz cooked beetroot, peeled
5½ oz creme fraiche (38% fat)
1 oz fresh horseradish, finely grated
1/2 tsp salt, to taste
black pepper, freshly ground

Directions

Grate the cooked beetroot on the coarse side of a box grater. If you prefer a smoother result, use the fine side, but keep some texture.

Dutch Ravigotesaus

Fri, 22 Oct 2021 18:30:15 +0100

Dutch Ravigotesaus - kvalifood.com

Dutch ravigotesaus is a cold mayonnaise-based sauce with pickles, capers, shallot, mustard, and fresh herbs. It is the standard accompaniment to kibbeling (fried cod bites) and other fried fish in the Netherlands. The name comes from the French word ravigoter, meaning to invigorate.

Makes ca. 150 ml, serves 4 as a dipping sauce

Ingredients

45 g mayonnaise
22 g crème fraîche (or sour cream)
4 small sour gherkins, finely minced (~40 g)
1 tbsp capers, finely chopped (~9 g)
1 small shallot, finely diced (~30 g)
1 tsp Dijon mustard (~5 g)
1 tsp sugar (4 g)
1 tbsp fresh chives, finely chopped
1 tbsp fresh flat-leaf parsley, finely chopped
1 tsp fresh tarragon leaves, finely chopped (or 1/2 tsp dried tarragon)
Salt and black pepper, to taste

3 tbsp mayonnaise
1.5 tbsp crème fraîche (or sour cream)
4 small sour gherkins, finely minced (~40 g)
1 tbsp capers, finely chopped (~9 g)
1 small shallot, finely diced (~30 g)
1 tsp Dijon mustard (~5 g)
1 tsp sugar
1 tbsp fresh chives, finely chopped
1 tbsp fresh flat-leaf parsley, finely chopped
1 tsp fresh tarragon leaves, finely chopped (or 1/2 tsp dried tarragon)
Salt and black pepper, to taste

Directions

Finely mince the gherkins, capers, and shallot. Finely chop the chives, parsley, and tarragon.
In a bowl, combine the mayonnaise, crème fraîche, mustard, and sugar. Stir until smooth.
Add the gherkins, capers, shallot, and herbs. Mix well.
Season with salt and pepper. Taste and adjust - add more mustard for sharpness or more sugar if too acidic.
Refrigerate for at least 15 minutes before serving to let flavors meld.

Notes

Best made 30 minutes to a few hours ahead. The flavors improve as the shallot and herbs infuse the sauce.
Keeps 2-3 days refrigerated.
Traditionally served with kibbeling (Dutch fried cod bites), but works with any fried or baked fish, fish and chips, cold roast meats, or boiled eggs.
Sour cream works as a substitute for crème fraîche - the sauce will be slightly more tangy.
Dried tarragon is acceptable if fresh is unavailable; reduce quantity by half.
For a French-style vinaigrette ravigote (not this recipe), replace the mayo and crème fraîche with 100 ml olive oil emulsified into 25 ml white wine vinegar with mustard, then add the same herbs and aromatics.

Sauce Mousseline

Mon, 11 Oct 2021 07:37:38 +0100

Sauce Mousseline - kvalifood.com

Sauce Mousseline (also called Sauce Chantilly) is a derivative of hollandaise sauce in which whipped heavy cream is gently folded into a finished hollandaise just before serving. The name “mousseline” means muslin in French, referencing the lightness of the sauce.

Serve it with steamed asparagus, poached fish, or delicate vegetables where a lighter touch than straight hollandaise is preferred.

Serves 4, approximately 250 ml sauce

Ingredients

Hollandaise base

3 large egg yolks
1 tbsp cold water (or dry white wine)
175 g clarified butter, warmed to ~55 C (130 F)
1 tbsp fresh lemon juice
1 pinch fine salt
1 pinch cayenne pepper

Mousseline addition

80 ml cold heavy cream (min. 36% fat), whipped to soft peaks

Hollandaise base

3 large egg yolks
1 tbsp cold water (or dry white wine)
6 oz clarified butter, warmed to ~55 C (130 F)
1 tbsp fresh lemon juice
1 pinch fine salt
1 pinch cayenne pepper

Mousseline addition

1/3 cup cold heavy cream (min. 36% fat), whipped to soft peaks

Directions

Whip the cold cream to soft peaks in a chilled bowl. Refrigerate until needed.

Brunsaus (Norwegian Brown Sauce)

Thu, 07 Oct 2021 09:28:07 +0100

Brunsaus (Norwegian Brown Sauce) - kvalifood.com

A simple, unpretentious sauce from Norwegian home cooking. Butter and flour are browned together to form a dark roux, then thinned with warm stock. That browning of the roux is the defining step – it provides both color and nutty flavor.

Makes ca. 500 ml (4 servings)

Ingredients

3 tbsp butter
3 tbsp wheat flour
500 ml dark meat stock (or beef broth), warmed
salt, to taste
black pepper, freshly ground, to taste

3 tbsp butter
3 tbsp wheat flour
2 cups dark meat stock (or beef broth), warmed
salt, to taste
black pepper, freshly ground, to taste

Directions

Melt the butter in a heavy-bottomed saucepan over medium heat. Let it foam and begin to turn golden brown, about 2 minutes.

Lecso

Fri, 23 Jul 2021 13:39:47 +0100

Lecso - kvalifood.com

Lecso is a Hungarian pepper and tomato stew, cooked low and slow with onions and sweet paprika. It is one of Hungary’s foundational dishes – served on its own with bread, scrambled with eggs, or with sliced sausage added at the end. The pepper-to-tomato ratio matters: this is a pepper dish, not a tomato stew.

Serves 4

Ingredients

1 kg Hungarian wax peppers (or banana peppers), cored, seeded, cut into 2-3 cm strips
500 g ripe tomatoes (ca. 4 medium), roughly chopped
200 g onions (ca. 2 medium), finely chopped
100 g fatty bacon (szalonna), diced (or 3 tbsp neutral oil)
2 tbsp sweet Hungarian paprika
salt, to taste
ground black pepper, to taste

2¼ lb Hungarian wax peppers (or banana peppers), cored, seeded, cut into ¾–1¼ inches strips
1 lb ripe tomatoes (ca. 4 medium), roughly chopped
7 oz onions (ca. 2 medium), finely chopped
3½ oz fatty bacon (szalonna), diced (or 3 tbsp neutral oil)
2 tbsp sweet Hungarian paprika
salt, to taste
ground black pepper, to taste

Directions

If using bacon, cook the diced bacon in a large pot over low heat until the fat renders out. Remove the cracklings or leave them in. If using oil, heat in a large pot over medium-low heat.
Add the onions and cook on low heat for about 10 minutes, stirring occasionally, until fully translucent and soft. Do not brown them.
Remove the pot from the heat. Stir in the paprika and mix thoroughly to coat the onions. Adding paprika off the heat prevents it from burning and turning bitter.
Return to medium-low heat. Add the pepper strips and a pinch of salt. Stir, cover, and cook about 15 minutes until the peppers begin to soften. Add a splash of water if needed to prevent sticking.
Add the chopped tomatoes. Stir, leave uncovered, and cook another 15-20 minutes until the peppers are tender and the tomatoes have broken down into a sauce. The liquid should reduce but the stew should remain saucy.
Season with salt and black pepper. Serve hot.

Notes

Serve with fresh bread, scrambled into eggs (tojasos lecso), or with sliced kolbasz or frankfurters added in the last 5 minutes.
If Hungarian wax peppers are unavailable, use cubanelle peppers or pale bell peppers. Avoid dark green bell peppers – they lack the sweetness.
The 2:1 pepper-to-tomato ratio keeps the dish pepper-forward.
The peppers should be tender but not disintegrating. Separating skins are a sign of overcooking.
Keeps well refrigerated for several days. Freezes well.

Sos Pieczeniowy

Thu, 08 Jul 2021 13:38:38 +0100

Sos Pieczeniowy - kvalifood.com

Sos pieczeniowy is Polish roasting gravy – the pan drippings from a roast, thickened with flour and seasoned with allspice and bay leaf. It is the standard gravy served with roasted meats and Polish dumplings.

Makes ca. 500 ml (4 servings)

Ingredients

150-200 ml meat drippings from roasting (pork, beef, or chicken)
300-350 ml water (or unsalted stock)
2 tbsp wheat flour (about 16 g)
1 tbsp butter (about 14 g)
3 allspice berries
2 bay leaves
salt, to taste
black pepper, to taste
1 tbsp sour cream (optional)
1 tsp tomato concentrate (optional)

¾–¾ cup meat drippings from roasting (pork, beef, or chicken)
1¼–1½ cups water (or unsalted stock)
2 tbsp wheat flour (about ½ oz)
1 tbsp butter (about ½ oz)
3 allspice berries
2 bay leaves
salt, to taste
black pepper, to taste
1 tbsp sour cream (optional)
1 tsp tomato concentrate (optional)

Directions

Pour drippings into a saucepan. Skim off excess fat but keep some. Add water or stock, bring to a gentle boil.
Mix flour with 3-4 tbsp cold water until completely smooth.
While stirring the simmering liquid continuously, pour in the flour slurry in a thin stream. Stir until thickened, about 2-3 minutes.
Add allspice and bay leaves. Simmer on low 10-15 minutes.
Add butter and stir until incorporated.
Season with salt and pepper. Stir in tomato concentrate or sour cream if using.
Strain through a fine-mesh sieve. Serve hot.

Notes

No drippings? Use 500 ml stock, increase butter to 2 tbsp, and add 1 tsp tomato concentrate.
Potato starch alternative: replace flour with 1 heaping tsp potato starch. Add at the end – it thickens instantly.
For a dark version, dry-toast the flour until golden before mixing with water.
Serve with kopytka, kluski slaskie, mashed potatoes, or roasted meats.

Béchamel Sauce

Thu, 06 May 2021 03:03:41 +0100

Béchamel Sauce - kvalifood.com

Béchamel is one of the five French mother sauces (alongside velouté, espagnole, hollandaise, and tomate). It is a white sauce made by thickening milk with a white roux (butter + flour). Named after Louis de Béchameil, steward to King Louis XIV in the 17th century.

Makes ca. 500 ml / 2 cups - enough for one gratin or 4 servings

Ingredients

For the infused milk (classical method)

500 ml whole milk
1/2 medium onion (~50 g), peeled
2 whole cloves
1 bay leaf

For the roux and sauce

30 g (2 tbsp) unsalted butter
30 g all-purpose flour
Salt, to taste (start with 1/2 tsp)
2 pinches ground white pepper
1 small pinch freshly grated nutmeg

For the infused milk (classical method)

2 cups whole milk
1/2 medium onion (~50 g), peeled
2 whole cloves
1 bay leaf

For the roux and sauce

2 tbsp unsalted butter
1/4 cup all-purpose flour
Salt, to taste (start with 1/2 tsp)
2 pinches ground white pepper
1 small pinch freshly grated nutmeg

Directions

Infuse the milk. Stud the onion half with the cloves. Place milk, clove-studded onion, and bay leaf in a saucepan. Heat over medium until it just barely reaches a simmer (small bubbles at the edges). Remove from heat and let steep while you prepare the roux. Strain out the aromatics before using.

Sauce Allemande

Sun, 28 Feb 2021 01:47:20 +0100

Sauce Allemande - kvalifood.com

Sauce Allemande (also called Sauce Parisienne) is a classical French compound sauce made by enriching a white veloute with a liaison of egg yolks and cream, then finishing with lemon juice and butter. It was one of Antoine Careme’s original four mother sauces (early 19th century).

Serve it with poached or roasted chicken, veal, steamed vegetables, or eggs. It also works as a filling for vol-au-vents and is the base for further derivative sauces like sauce poulette.

Beurre Blanc (White Butter Sauce)

Mon, 15 Feb 2021 00:05:59 +0100

Beurre Blanc (White Butter Sauce) - kvalifood.com

Beurre blanc (“white butter”) is a warm emulsified butter sauce originating from the Loire Valley, specifically claimed by both Nantes and Angers. According to culinary legend, it was created accidentally by a chef in Nantes who forgot to add tarragon and egg yolks when making bearnaise sauce for the Marquis de Goulaise - and the result was a pure butter emulsion held together only by a reduced acid base.

Mint Sauce

Tue, 02 Feb 2021 08:47:37 +0100

Mint Sauce - kvalifood.com

A sharp, tart condiment of chopped fresh mint in sweetened vinegar. This is a staple of British cooking, always served alongside roast lamb. It is thin and pourable – not a thick paste or jelly.

Makes ca. 150 ml

Ingredients

25 g fresh spearmint leaves
1 1/2 tbsp granulated sugar
3 tbsp boiling water
3 tbsp white wine vinegar
1 small pinch fine salt

1 oz fresh spearmint leaves
1 1/2 tbsp granulated sugar
3 tbsp boiling water
3 tbsp white wine vinegar
1 small pinch fine salt

Directions

Pick the mint leaves from the stalks, discarding the stalks. Wash and dry the leaves.

Sauce Diable (Devil's Sauce)

Sat, 23 May 2020 02:54:11 +0100

Sauce Diable (Devil’s Sauce) - kvalifood.com

Sauce Diable (“Devil’s Sauce”) is a classical French brown sauce from the espagnole/demi-glace family. Codified by Auguste Escoffier in Le Guide Culinaire (1903), it is a derivative (petite) sauce built on a demi-glace base, flavored with a reduction of white wine and shallots, and seasoned aggressively with cayenne pepper. The name refers to the spicy, “devilish” heat.

The traditional use is with grilled or broiled chicken (poulet grillé à la diable), but it also pairs well with pork chops, grilled meats, and leftover roasted poultry.

Sauce Choron

Sun, 12 Apr 2020 16:10:03 +0100

Sauce Choron - kvalifood.com

Sauce Choron (also called sauce bearnaise tomatee) is a classical French derivative sauce: bearnaise sauce finished with tomato puree or tomato concassee. It belongs to the hollandaise family of emulsified butter sauces. Named after Alexandre Etienne Choron, chef de cuisine at the famous Voisin restaurant in Paris in the late 19th century.

Ingredients

Reduction

60 ml white wine vinegar
60 ml dry white wine
2 shallots, finely chopped (~40 g)
5-6 black peppercorns, lightly crushed
2 sprigs fresh tarragon (stems and leaves)

Emulsion

3 large egg yolks
150 g unsalted butter, clarified (or melted whole butter), kept warm at 40-50C
1 tbsp warm water (optional, for sabayon stability)

Finish

2 tbsp tomato puree (or 2-3 tbsp fresh tomato concassee, well-drained)
Fine salt, to taste
1 pinch cayenne pepper (or white pepper)
1 tsp fresh tarragon, finely chopped (for garnish)

Reduction

1/4 cup white wine vinegar
1/4 cup dry white wine
2 shallots, finely chopped
5-6 black peppercorns, lightly crushed
2 sprigs fresh tarragon (stems and leaves)

Emulsion

3 large egg yolks
5½ oz unsalted butter, clarified (or melted whole butter), kept warm at 40-50C
1 tbsp warm water (optional, for sabayon stability)

Finish

2 tbsp tomato puree (or 2-3 tbsp fresh tomato concassee, well-drained)
Fine salt, to taste
1 pinch cayenne pepper (or white pepper)
1 tsp fresh tarragon, finely chopped (for garnish)

Directions

Make the reduction. Combine vinegar, white wine, shallots, peppercorns, and tarragon sprigs in a small saucepan. Bring to a simmer and reduce until approximately 2 tablespoons of liquid remain. Strain through a fine sieve, pressing on the solids. Discard solids. Allow the reduction to cool to warm (not hot).

Cumberland Sauce

Fri, 13 Mar 2020 12:56:58 +0100

Cumberland Sauce - kvalifood.com

A classic British cold sauce of redcurrant jelly, port, and citrus. It dates back to at least the 1850s and appears in both Soyer’s and Escoffier’s cookbooks. Traditionally served with cold ham, game, terrines, and pork pies.

Makes ca. 250 ml

Ingredients

100 g redcurrant jelly
60 ml ruby port
1 medium orange, zest and juice of
1/2 medium lemon, zest and juice of
1 tsp English mustard powder
1 tsp ground ginger
1 pinch salt

3½ oz redcurrant jelly
2 fl oz ruby port
1 medium orange, zest and juice of
1/2 medium lemon, zest and juice of
1 tsp English mustard powder
1 tsp ground ginger
1 pinch salt

Directions

Using a vegetable peeler, pare the zest from the orange and lemon half. Cut into thin strips about 1 cm long.

Lingonsylt (Swedish Lingonberry Jam)

Wed, 29 Jan 2020 14:05:38 +0100

Lingonsylt (Swedish Lingonberry Jam) - kvalifood.com

A three-ingredient preserve that is a savory condiment in Sweden, not a toast jam. Served alongside meatballs, pancakes, game, liver, and potato dishes. Lingonberries have enough natural pectin that no added pectin is needed.

Makes ca. 500 ml

Ingredients

500 g lingonberries (fresh or frozen)
250 g granulated sugar
100 ml water

1 lb lingonberries (fresh or frozen)
9 oz granulated sugar
3½ fl oz water

Directions

Pick over fresh lingonberries, removing any stems, leaves, or damaged berries. Rinse and drain. If using frozen berries, thaw them first.

Karrysild (Norwegian Curry Herring Sauce)

Sun, 12 Jan 2020 02:30:22 +0100

Karrysild (Norwegian Curry Herring Sauce) - kvalifood.com

Pickled herring in a curried mayonnaise and sour cream sauce with apple and pickles. Served on dark rye bread.

Ingredients

4 pickled herring fillets, cut into 2 cm pieces
100 ml mayonnaise
100 ml sour cream (or creme fraiche)
1 small tart apple, peeled and finely diced
4 tbsp pickles (cornichons), finely chopped
2 tbsp red onion, finely chopped
2 tsp curry powder

4 pickled herring fillets, cut into ¾ inch pieces
3½ fl oz mayonnaise
3½ fl oz sour cream (or creme fraiche)
1 small tart apple, peeled and finely diced
4 tbsp pickles (cornichons), finely chopped
2 tbsp red onion, finely chopped
2 tsp curry powder

Directions

Combine mayonnaise and sour cream. Stir in curry powder until evenly colored. Fold in apple, pickles, and onion. Add herring and mix gently. Refrigerate at least 24 hours. Serve on dark rye bread.

Sennepssild (Norwegian Mustard Herring Sauce)

Sun, 12 Jan 2020 02:30:22 +0100

Sennepssild (Norwegian Mustard Herring Sauce) - kvalifood.com

Pickled herring in a double-mustard sauce with sour cream, mayonnaise, and fresh dill. Served on dark rye bread.

Ingredients

4 pickled herring fillets, cut into 2 cm pieces
100 g mayonnaise
100 ml sour cream (or creme fraiche)
2 tbsp whole grain mustard
2 tbsp Dijon mustard
3 tbsp fresh dill, finely chopped
1/2 red onion, finely chopped
1 tsp sugar
1 tsp white vinegar (7%)
black pepper, freshly ground, to taste

4 pickled herring fillets, cut into ¾ inch pieces
3½ oz mayonnaise
3½ fl oz sour cream (or creme fraiche)
2 tbsp whole grain mustard
2 tbsp Dijon mustard
3 tbsp fresh dill, finely chopped
1/2 red onion, finely chopped
1 tsp sugar
1 tsp white vinegar (7%)
black pepper, freshly ground, to taste

Directions

Combine mayonnaise, sour cream, both mustards, vinegar, and sugar in a bowl. Stir until smooth. Fold in dill and red onion. Season with pepper. Add herring pieces and coat evenly. Refrigerate at least 24 hours. Serve on dark rye bread.

Sursild (Norwegian Pickled Herring Base)

Sun, 12 Jan 2020 02:30:22 +0100

Sursild (Norwegian Pickled Herring Base) - kvalifood.com

The base pickle brine for Norwegian pickled herring. Herring fillets layered with onion rings and whole spices in a sweet vinegar brine. This preparation can be used as the starting point for mustard and curry herring sauces.

Serve the pickled herring on dark rye bread, alongside boiled potatoes and sour cream, or as part of a Scandinavian cold table (koldtbord).

Ingredients

4-5 pickled (or salted) herring fillets
1 red onion, thinly sliced into rings
100 ml white vinegar (7%)
120 g sugar
200 ml water
1 tsp whole black peppercorns
1 tsp mustard seeds
2 bay leaves
3 whole cloves
1 tsp whole allspice berries

4-5 pickled (or salted) herring fillets
1 red onion, thinly sliced into rings
3½ fl oz white vinegar (7%)
4 oz sugar
¾ cup water
1 tsp whole black peppercorns
1 tsp mustard seeds
2 bay leaves
3 whole cloves
1 tsp whole allspice berries

Directions

If using salted herring, soak in cold water for 2-3 hours, then drain and pat dry. Cut fillets into 1 cm strips.

Sauce Bordelaise

Sat, 23 Nov 2019 15:13:55 +0100

Sauce Bordelaise - kvalifood.com

Sauce Bordelaise is a classical French brown sauce from the Bordeaux region, traditionally served with grilled beef (entrecôte, tournedos, filet mignon). It belongs to the “derivative sauce” family in Escoffier’s system - a variation of demi-glace enriched with red wine reduction and finished with bone marrow. Historical note: Escoffier’s original sauce Bordelaise actually used white wine.

Makes ~250 ml / 1 cup of sauce, serves 2-3

Adjika (Russian-Style)

Wed, 17 Jul 2019 09:02:14 +0100

Adjika (Russian-Style) - kvalifood.com

Adjika is a cooked tomato-and-vegetable sauce from Russia, adapted from the original Georgian raw chili paste. The Russian version is a different product entirely – tomatoes are the base, with carrots, apples, and bell peppers adding body and natural sweetness. It is simmered for about two hours into a thick, spreadable sauce designed for canning and long-term storage.

Serve it as a condiment with pelmeni, bread, grilled meats, or cold cuts. It also works stirred into soups or spread on sandwiches.

Danish Remoulade

Sun, 07 Jul 2019 22:19:44 +0100

Danish Remoulade - kvalifood.com

A cold, yellow, mayo-based sauce that goes on everything in Denmark – hot dogs, fried fish, roast beef smorrebrod, and french fries. The color comes from turmeric and curry powder, and finely chopped pickles, capers, and vegetables give it a chunky texture that sets it apart from French remoulade.

Makes ca. 250 ml (4 servings)

Ingredients

120 g mayonnaise
2 tbsp sour cream (or skyr)
2 tbsp sweet gherkins (cornichons), finely chopped and squeezed dry
1 tbsp capers, drained and finely chopped
1 tbsp shallot (or red onion), finely chopped
1 tsp Dijon mustard
1 tsp curry powder
1/2 tsp turmeric
1/2 tsp sugar
1 tbsp lemon juice (or white vinegar)
1 tbsp fresh chives (or flat-leaf parsley), finely chopped
salt, to taste
black pepper, freshly ground, to taste
2 tbsp finely diced carrot (optional)

4 oz mayonnaise
2 tbsp sour cream (or skyr)
2 tbsp sweet gherkins (cornichons), finely chopped and squeezed dry
1 tbsp capers, drained and finely chopped
1 tbsp shallot (or red onion), finely chopped
1 tsp Dijon mustard
1 tsp curry powder
1/2 tsp turmeric
1/2 tsp sugar
1 tbsp lemon juice (or white vinegar)
1 tbsp fresh chives (or flat-leaf parsley), finely chopped
salt, to taste
black pepper, freshly ground, to taste
2 tbsp finely diced carrot (optional)

Directions

If using carrot, blanch the diced carrot in boiling water for 1 minute, then drain and cool under cold water. Pat dry.

Whiskey Cream Sauce

Fri, 07 Jun 2019 14:28:43 +0100

Whiskey Cream Sauce - kvalifood.com

A pan sauce made from the drippings of a seared steak, deglazed with Irish whiskey and finished with cream and wholegrain mustard. The whiskey burns off but leaves a warm, rounded flavor. Made in the same pan as the steak, start to finish in about 10 minutes.

Serves 4

Ingredients

2 tbsp unsalted butter
1 medium shallot, finely minced
2 cloves garlic, finely minced
80 ml Irish whiskey
120 ml beef stock
120 ml double cream
1 tbsp wholegrain mustard
salt, to taste
black pepper, to taste
1 tbsp fresh chives, finely chopped, for garnish

2 tbsp unsalted butter
1 medium shallot, finely minced
2 cloves garlic, finely minced
1/3 cup Irish whiskey
1/2 cup beef stock
1/2 cup heavy cream
1 tbsp wholegrain mustard
salt, to taste
black pepper, to taste
1 tbsp fresh chives, finely chopped, for garnish

Directions

After cooking steaks, remove them from the skillet and set aside to rest. Pour off excess fat, leaving about 1 tbsp drippings in the pan.
Reduce heat to medium. Add the butter and let it melt. Add the shallot and garlic and cook for 1-2 minutes until softened.
Remove the pan from heat. Add the whiskey and stir to deglaze, scraping up any brown bits. Return to medium heat and simmer until reduced by half, 2-3 minutes.
Add the beef stock. Bring to a gentle boil and cook until reduced by about one-third, 3-4 minutes.
Reduce heat to low. Stir in the cream and mustard. Simmer gently until the sauce coats the back of a spoon, 2-3 minutes. Season with salt and pepper.
Spoon over the rested steaks and garnish with chives.

Notes

Use Irish whiskey (Jameson, Powers, Tullamore D.E.W.) for the right flavor. Scotch or bourbon will work but taste different.
Always remove the pan from heat before adding whiskey to prevent flare-ups.
The sauce should be pourable, not thick. It thickens slightly as it cools on the plate.
Dijon mustard works as a substitute for wholegrain, giving a smoother sauce.
For a richer sauce, swirl in 1 tbsp cold butter at the very end, off heat.
Sliced mushrooms sauteed with the shallot are a common addition.
Works with any steak cut, pork chops, or thick hamburgers.

Hollandaise Sauce

Sun, 17 Mar 2019 09:27:44 +0100

Hollandaise Sauce - kvalifood.com

Hollandaise is one of the five French mother sauces (sauces mères) of haute cuisine. It is a warm emulsion of egg yolk, clarified butter, and acid (lemon juice or a vinegar reduction), seasoned with salt and white or cayenne pepper.

Serve it over eggs Benedict, steamed asparagus, poached fish, or artichokes. It is also the base for derivative sauces like bearnaise and mousseline.

Makes about 1¼ cups, serves 4-6

Khrenovina (Russian Tomato-Horseradish Sauce)

Sat, 09 Mar 2019 02:43:14 +0100

Khrenovina (Russian Tomato-Horseradish Sauce) - kvalifood.com

A raw, uncooked sauce from Siberia built on three ingredients: ripe tomatoes, fresh horseradish root, and garlic. The name comes from “khren” (horseradish), and nicknames like “gorlodyor” (throat-throttler) tell you what to expect – a sauce with real bite. The horseradish and garlic act as natural preservatives, keeping the sauce for months in the fridge.

Makes ca. 1.2 kg

Ingredients

1 kg ripe tomatoes, fleshy varieties preferred
130 g fresh horseradish root, peeled
80 g garlic cloves, peeled
15 g salt
5 g sugar (optional)

2¼ lb ripe tomatoes, fleshy varieties preferred
4½ oz fresh horseradish root, peeled
3 oz garlic cloves, peeled
½ oz salt
1 tsp sugar (optional)

Directions

Cut tomatoes into quarters. For a thicker sauce, scoop out the seeds and watery liquid, then place the quarters in a colander, sprinkle lightly with salt, and drain for 15-20 minutes. Skipping this step is fine but produces a thinner sauce.

Beetroot Horseradish Relish (Ceklas Torma)

Tue, 27 Mar 2018 21:55:47 +0100

Beetroot Horseradish Relish (Ceklas Torma) - kvalifood.com

Ceklas torma is a Hungarian beetroot-horseradish relish, combining roasted beets with freshly grated horseradish. It is a staple of the Hungarian Easter table, served alongside smoked ham, sausage, and eggs.

Makes ca. 500 g

Ingredients

400 g beetroot (2-3 medium), cooked and peeled
50 g fresh horseradish root, peeled (or 40 g jarred horseradish)
2 tbsp white vinegar (or lemon juice)
1 tsp sugar
1/2 tsp salt

14 oz beetroot (2-3 medium), cooked and peeled
2 oz fresh horseradish root, peeled (or 1½ oz jarred horseradish)
2 tbsp white vinegar (or lemon juice)
1 tsp sugar
1/2 tsp salt

Directions

Wrap unpeeled beets in foil and roast at 180 C (355 F) for 45-60 minutes until tender. Cool and peel. Alternatively, boil unpeeled for 40-50 minutes.
Grate the cooked beets on the coarse side of a box grater, or pulse briefly in a food processor.
Peel and finely grate the horseradish root.
Combine the beets and horseradish. Add vinegar, sugar, and salt. Mix well.
Taste and adjust. Transfer to a clean jar and refrigerate at least 1 hour before serving.

Notes

For a milder version, reduce horseradish to 25-30 g. For serious heat, increase to 80-100 g.
If using jarred horseradish, reduce added vinegar and salt accordingly.
Roasting the beets makes a noticeable difference in flavor depth.
Keeps refrigerated 1 week, or several months in sterilized jars.

Horseradish Cream (Tormakrem)

Tue, 27 Mar 2018 21:55:47 +0100

Horseradish Cream (Tormakrem) - kvalifood.com

Tormakrem is a rich Hungarian horseradish cream made with a bechamel base and whipped butter. It is thick enough to use as a filling for ham rolls (sonkatekercs) or to pipe into pastry, and is a staple of the Hungarian Easter table.

Makes ca. 700 g

Ingredients

200 g butter
50 g plain flour
250 ml whole milk
250 ml heavy cream
150 g horseradish, jarred with vinegar (or freshly grated with 1 tbsp vinegar)
1/2 tsp salt
1/8 tsp ground white pepper

7 oz butter
2 oz plain flour
1 cup whole milk
1 cup heavy cream
5½ oz horseradish, jarred with vinegar (or freshly grated with 1 tbsp vinegar)
1/2 tsp salt
1/8 tsp ground white pepper

Directions

Melt half the butter (100 g) in a saucepan over medium heat. Add the flour and stir constantly for 3-4 minutes until foaming but not browned.
Heat the milk and cream together in a separate pan until steaming. Do not boil.
Remove the roux from heat. Pour in the hot milk-cream mixture and whisk quickly.
Return to low heat and stir continuously for about 2 minutes until thickened into a smooth bechamel. Remove from heat and let cool to room temperature.
Season with salt and white pepper.
In a separate bowl, beat the remaining 100 g butter with an electric mixer for 2 minutes until fluffy and pale.
Add the horseradish to the whipped butter and beat until combined.
Fold the cooled bechamel into the horseradish-butter mixture until smooth and uniform.
Refrigerate until ready to use. Serve at cool room temperature.

Notes

If using fresh horseradish, grate finely and add 1 tbsp vinegar to stabilize the flavor.
For a quicker version, blend 100 g peeled horseradish root with 475 ml heavy cream, the juice of 1 lemon, 1/2 tbsp sugar, and 1/2 tsp salt. No cooking required.

Plain Grated Horseradish (Reszelt Torma)

Tue, 27 Mar 2018 21:55:47 +0100

Plain Grated Horseradish (Reszelt Torma) - kvalifood.com

Reszelt torma is the simplest Hungarian horseradish preparation – just grated root stabilized with vinegar. It is a staple of the Hungarian Easter table, served alongside smoked ham, sausage, and eggs. The timing of the vinegar controls the heat: add it right away for mild, or wait a few minutes for fierce.

Makes ca. 250 g

Ingredients

250 g fresh horseradish root, peeled
60 ml water
2 tbsp white vinegar (or lemon juice)
1 tsp sugar
1/2 tsp salt

9 oz fresh horseradish root, peeled
2 fl oz water
2 tbsp white vinegar (or lemon juice)
1 tsp sugar
1/2 tsp salt

Directions

Peel the horseradish root and cut into rough chunks.
Pulse in a food processor with the water until finely ground but not completely smooth – aim for a texture between coarse sand and rice grains.
Add the vinegar, sugar, and salt immediately after processing. The sooner the acid is added, the milder the result. For maximum heat, wait 3-5 minutes before adding acid.
Stir well. Taste and adjust salt, sugar, and acid.
Transfer to a clean jar and refrigerate. Keeps 3-4 weeks.

Notes

Open the food processor carefully – the fumes sting.
For a coarser texture, hand-grate on a box grater. More traditional but slower.
The timing of vinegar is the main heat control: immediate = mild, delayed = fierce.

Cooked Lingonberry Sauce (Tyttebaersaus)

Wed, 28 Feb 2018 10:20:42 +0100

Cooked Lingonberry Sauce (Tyttebaersaus) - kvalifood.com

A simple cooked lingonberry sauce. Berries simmered with sugar and water until they burst and the sauce thickens naturally. Served with meatballs, porridge, pancakes, and game meats.

Ingredients

300 g lingonberries (fresh or frozen)
75 g granulated sugar
60 ml water

10½ oz lingonberries (fresh or frozen)
2½ oz granulated sugar
2 fl oz water

Directions

Combine lingonberries, sugar, and water in a saucepan over medium heat. Bring to a boil, then reduce to a simmer. Cook 10-15 minutes, stirring occasionally, until berries burst and the sauce thickens. Some whole berries should remain. Remove from heat and let cool – thickens further as it cools.

Roorte Tyttebaer (No-Cook Lingonberry Sauce)

Wed, 28 Feb 2018 10:20:42 +0100

Roorte Tyttebaer (No-Cook Lingonberry Sauce) - kvalifood.com

The traditional Scandinavian no-cook lingonberry sauce. Just berries and sugar stirred together and left to macerate. Served with meatballs, porridge, pancakes, and game meats.

Ingredients

300 g lingonberries (fresh or frozen)
100 g granulated sugar

10½ oz lingonberries (fresh or frozen)
3½ oz granulated sugar

Directions

Combine lingonberries and sugar in a bowl. Stir well. Let sit at room temperature, stirring occasionally, until the sugar dissolves and the berries release their juice – about 30 minutes for fresh, 1-2 hours for frozen. Transfer to a jar and refrigerate. Thickens as it chills.

Butter Sauce

Fri, 09 Feb 2018 17:53:00 +0100

Butter Sauce - kvalifood.com

Butter sauce – also called “melted butter” in older British and Irish cookbooks – is a warm emulsion of cold butter whisked into a light flour-and-water base. It is simple, rich, and goes with steamed vegetables, poached fish, or eggs. The technique is all about temperature control: the cold butter must melt gradually into the warm base.

Serves 4-6

Ingredients

250 g cold unsalted butter, cut into 1 cm dice
2 tsp plain flour
120 ml hot water
1 tbsp lemon juice
salt
black pepper
1 pinch ground nutmeg (optional)
1 tbsp double cream (optional)

1 cup + 2 tbsp cold unsalted butter, cut into small dice
2 tsp plain flour
1/2 cup hot water
1 tbsp lemon juice
salt
black pepper
1 pinch ground nutmeg (optional)
1 tbsp heavy cream (optional)

Directions

Set aside two-thirds of the diced butter in the fridge. Melt the remaining third in a small saucepan over medium-low heat.
Stir in the flour and cook gently for 2 minutes, stirring constantly. Do not let it brown.
Gradually whisk in the hot water, adding a little at a time so the mixture stays smooth.
Season with salt, pepper, and nutmeg (if using). Simmer on the lowest heat for 6-7 minutes, stirring occasionally.
Remove the pan from heat and let it cool for 2 minutes.
Beat in the cold butter 3-4 cubes at a time, whisking until each addition is fully incorporated before adding the next.
If the sauce cools too much and butter cubes stop melting, return the pan to the lowest heat briefly.
Stir in the lemon juice and cream (if using). Taste and adjust seasoning.
Serve immediately in a warm sauceboat. The sauce does not hold well – use within 10 minutes.

Notes

If the sauce separates, remove from heat and vigorously whisk in 2 tbsp cold water to restore the emulsion.
A double boiler makes the process more forgiving if you are not confident with direct heat.
For a more stable sauce, increase flour to 1 tbsp. This gives a slightly thicker texture but more insurance against breaking.
Parsley sauce: stir in 2 tbsp finely chopped fresh flat-leaf parsley at the end.
Caper sauce: add 1 tbsp drained capers and substitute white wine vinegar for the lemon juice.
Serve with steamed asparagus, broccoli, leeks, new potatoes, poached or grilled fish, or poached eggs.

Gravlaxsas (Swedish Sweet Mustard-Dill Sauce)

Thu, 11 Jan 2018 08:32:34 +0100

Gravlaxsas (Swedish Sweet Mustard-Dill Sauce) - kvalifood.com

A cold emulsified sauce of mustard, oil, vinegar, sugar, and fresh dill. The classic pairing for gravlax (cured salmon), also called hovmastarsas (headwaiter sauce) because it was traditionally prepared tableside in Swedish restaurants.

Makes ca. 200 ml (8 servings)

Ingredients

75 g coarse whole-grain mustard
100 ml neutral oil (rapeseed or canola)
1 tbsp white wine vinegar
1 tbsp granulated sugar
15 g fresh dill, finely minced
1/8 tsp salt
1 pinch white pepper

2½ oz coarse whole-grain mustard
3½ fl oz neutral oil (rapeseed or canola)
1 tbsp white wine vinegar
1 tbsp granulated sugar
½ oz fresh dill, finely minced
1/8 tsp salt
1 pinch white pepper

Directions

Whisk together the mustard, sugar, vinegar, salt, and white pepper in a bowl until the sugar dissolves.

Sauce Chasseur (Hunter's Sauce)

Sat, 30 Dec 2017 01:10:24 +0100

Sauce Chasseur (Hunter’s Sauce) - kvalifood.com

Sauce chasseur (“hunter’s sauce”) is a classical French brown sauce built on demi-glace or sauce espagnole. The name refers to its traditional pairing with game meats – venison, rabbit, wildfowl, and boar – though it is now most commonly served with chicken (poulet saute chasseur). Escoffier codified it in Le Guide Culinaire.

Makes about 400 ml / 1 2/3 cups – serves 4

Ingredients

20 g unsalted butter (for sauteing)
150 g button mushrooms, sliced 5 mm thick
30 g shallots (~1 medium), finely diced
120 ml dry white wine
25 ml cognac (or brandy, optional)
300 ml demi-glace
60 ml tomato sauce (or 2 tbsp tomato concassee)
1 tbsp fresh tarragon leaves, chopped
1 tsp fresh parsley, chopped (or chervil if available)
10 g cold unsalted butter, cubed (optional, for finishing)
Salt and freshly ground black pepper

½ oz unsalted butter (for sauteing)
5½ oz button mushrooms, sliced 5 mm thick
1 oz shallots (~1 medium), finely diced
4 fl oz dry white wine
¾ fl oz cognac (or brandy, optional)
1¼ cups demi-glace
2 fl oz tomato sauce (or 2 tbsp tomato concassee)
1 tbsp fresh tarragon leaves, chopped
1 tsp fresh parsley, chopped (or chervil if available)
2 tsp cold unsalted butter, cubed (optional, for finishing)
Salt and freshly ground black pepper

Directions

Melt 20 g butter in a saute pan over medium-high heat. Add mushrooms in a single layer and saute without stirring for 2-3 minutes until they begin to brown. Stir, cook another 1-2 minutes.
Add the shallots and cook, stirring, for 1-2 minutes until softened but not browned.
If using cognac, pour it in and let it bubble vigorously for 20-30 seconds (flambe if desired). Add the white wine and increase heat. Let it reduce by about three-quarters, scraping up any browned bits.
Add the demi-glace and tomato sauce. Stir to combine. Bring to a gentle simmer.
Simmer for 10-15 minutes until the sauce coats the back of a spoon. Skim any fat that rises.
Remove from heat. If finishing with butter, whisk in the cold butter cubes until melted and emulsified.
Stir in the tarragon and parsley. Season with salt and pepper.
Serve immediately over chicken, veal, game, or beef.

Notes

Demi-glace substitute: If making without demi-glace, reduce 600 ml good beef or veal stock by half to get 300 ml concentrated stock. Add 1 tbsp tomato paste while reducing. The result is lighter than true demi-glace but workable.
Mushroom choice: Button mushrooms are classical. Cremini or a mix of wild mushrooms (chanterelles, porcini) make a richer sauce, appropriate for game dishes.
Herb timing: Add herbs at the very end, off heat, to preserve their freshness. Tarragon loses its character when cooked too long.
Classical vs modern: The classical version (Escoffier) does not include brandy or monter au beurre, but both are widely adopted in modern French cooking and improve the sauce.
Straining: In a professional kitchen, the sauce may be strained for a smooth finish. For home cooking, leaving the mushroom pieces in is standard and adds texture.

Tapenade

Fri, 17 Nov 2017 04:42:41 +0100

Tapenade - kvalifood.com

Tapenade is a Provencal olive paste made from black olives, capers, anchovies, and olive oil pounded together. The name comes from tapeno, the Provencal word for capers. It is used as a spread on bread, a condiment for grilled meats, and a flavoring for sauces and dressings.

Makes ca. 250 g, serves 6 as an appetizer

Ingredients

200 g pitted black olives (Nicoise or Kalamata)
3 anchovy fillets in oil, drained (~12 g)
1 1/2 tbsp capers, rinsed and drained (~14 g)
1 garlic clove, peeled and germ removed (~5 g)
60 ml extra virgin olive oil, plus more, for finishing
1 tsp fresh lemon juice
Freshly ground black pepper
1 tsp fresh thyme leaves (optional)

7 oz pitted black olives (Nicoise or Kalamata)
3 anchovy fillets in oil, drained (~2½ tsp)
1 1/2 tbsp capers, rinsed and drained (~½ oz)
1 garlic clove, peeled and germ removed (~1 tsp)
2 fl oz extra virgin olive oil, plus more, for finishing
1 tsp fresh lemon juice
Freshly ground black pepper
1 tsp fresh thyme leaves (optional)

Directions

Rinse capers under cold water to remove excess salt or brine. Pat dry. Roughly chop the garlic.
Add olives, anchovy fillets, capers, garlic, lemon juice, pepper, and thyme (if using) to a food processor.
Pulse several times until the mixture is finely chopped but retains some texture - do not puree to a smooth paste.
With the processor running, slowly drizzle in the olive oil until the mixture forms a thick, spreadable paste. Scrape down the sides as needed.
Taste and adjust: add more lemon juice for brightness, more pepper if desired. Salt is rarely needed.
Transfer to a serving bowl or jar. Drizzle a thin layer of olive oil on top. Serve at room temperature with toasted bread or raw vegetables.

Notes

Stores refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.
Cover with a thin layer of olive oil before storing to prevent oxidation.
For green tapenade: substitute green olives (Picholine, Castelvetrano, or Lucques), increase lemon juice to 1 tablespoon, and consider adding a few fresh basil leaves.
The ratio of anchovies to olives is a matter of taste. For a bolder, more savory spread, use up to 5 fillets.
Tapenade also works as a pasta sauce (toss with hot spaghetti and a splash of pasta water), a sandwich spread, or a topping for grilled fish.

Sos Tatarski

Fri, 14 Jul 2017 14:58:28 +0100

Sos Tatarski - kvalifood.com

Sos tatarski is Polish tartare sauce – mayonnaise mixed with sour cream, pickled cucumbers, and pickled mushrooms. The mushrooms are what distinguish it from Western tartare sauce. It is traditionally associated with Easter.

Makes ca. 300 ml (4-6 servings)

Ingredients

120 g mayonnaise
60 g sour cream
2 medium dill pickles, finely diced (lacto-fermented, ca. 120 g)
6 pickled mushrooms, finely diced (ca. 48 g)
1 tsp Dijon (or Polish) mustard
1/2 small red onion (ca. 35 g), finely diced
1 tbsp fresh chives, chopped
1 tsp fresh dill, chopped
1/2 tsp sugar (optional)
salt, to taste
black pepper, to taste

4 oz mayonnaise
2 oz sour cream
2 medium dill pickles, finely diced (lacto-fermented, ca. 4 oz)
6 pickled mushrooms, finely diced (ca. 1½ oz)
1 tsp Dijon (or Polish) mustard
1/2 small red onion (ca. 1 oz), finely diced
1 tbsp fresh chives, chopped
1 tsp fresh dill, chopped
1/2 tsp sugar (optional)
salt, to taste
black pepper, to taste

Directions

Finely dice the pickles, mushrooms, and onion. Chop chives and dill.
Combine mayonnaise, sour cream, and mustard. Stir until smooth.
Fold in pickles, mushrooms, and onion.
Add chives and dill. Stir to combine.
Season with salt, pepper, and sugar if too tart.
Refrigerate at least 30 minutes before serving.

Notes

Pickled mushrooms (grzyby marynowane) are what makes this distinctly Polish. The sauce still works without them, but it becomes a generic tartare sauce.
Polish lacto-fermented pickles (ogorki kiszone) have a different flavor than vinegar-brined gherkins. Adjust sugar accordingly.
A splash of pickle juice or lemon juice adds tang if the sauce feels flat.
Serve cold with boiled eggs, cold cuts, smoked fish, or sausages.
Keeps 2-3 days refrigerated.

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.

Rahmsauce

Fri, 09 Sep 2016 06:43:40 +0100

Rahmsauce - kvalifood.com

Rahmsauce is a German cream sauce built on a butter-flour roux with beef stock and heavy cream. It is the base sauce for many German meat dishes, including Jagerschnitzel when mushrooms are added. Simple, quick, and versatile.

Makes ca. 400 ml

Ingredients

40 g unsalted butter
30 g all-purpose flour
400 ml beef stock, warm
150 ml heavy cream (30%+ fat)
1 tbsp tomato paste
salt, to taste
white pepper, to taste
1 pinch ground nutmeg (optional)

1½ oz unsalted butter
1 oz all-purpose flour
1¾ cups beef stock, warm
¾ cup heavy cream (30%+ fat)
1 tbsp tomato paste
salt, to taste
white pepper, to taste
1 pinch ground nutmeg (optional)

Directions

Melt the butter in a saucepan over medium heat. Add the flour and stir continuously for 2-3 minutes until the roux turns a light golden-brown and smells nutty.
Stir in the tomato paste and cook 30 seconds.
Gradually pour in the warm stock while whisking constantly to prevent lumps. Bring to a gentle boil.
Reduce heat and simmer 8-10 minutes, stirring occasionally, until the sauce has thickened and the floury taste is cooked out.
Stir in the cream and heat through without boiling. Season with salt, white pepper, and nutmeg if using.
Serve immediately over schnitzel, pork chops, game, or alongside Spatzle.

Notes

Beef stock gives the characteristic light brown color. Chicken or vegetable stock works but produces a lighter sauce.
For a richer sauce, increase cream to 200 ml. For a more gravy-like result, reduce to 100 ml.
50-80 ml dry white wine can be added with the stock for a slightly sharper flavor. Reduce stock by the same amount.
This sauce is the starting point for Jagersauce (add sauteed mushrooms) and other German cream sauce variants.
Keeps in the fridge for 2-3 days. Reheat gently over low heat, adding a splash of stock if thickened too much.

Sauce Tomat (French Mother Sauce)

Fri, 05 Feb 2016 08:13:42 +0100

Sauce Tomat (French Mother Sauce) - kvalifood.com

Makes ca. 1.5 liters

Ingredients

100 g salt pork belly (poitrine demi-sel), cut into small dice and blanched
50 g butter
100 g carrot (~1 medium carrot), roughly diced
100 g onion (~1 medium onion), roughly diced
2 cloves garlic, crushed
1 bay leaf
2 sprigs fresh thyme
60 g all-purpose flour
1.5 kg ripe tomatoes, roughly chopped (or 1.2 kg canned whole tomatoes, crushed by hand)
750 mL white veal stock (or chicken stock)
10 g salt (adjust, to taste - less if pork is very salty)
1 pinch black pepper
10 g sugar
20 g cold butter (for finishing)

3½ oz salt pork belly (poitrine demi-sel), cut into small dice and blanched
2 oz butter
3½ oz carrot (~1 medium carrot), roughly diced
3½ oz onion (~1 medium onion), roughly diced
2 cloves garlic, crushed
1 bay leaf
2 sprigs fresh thyme
2 oz all-purpose flour
3¼ lb ripe tomatoes, roughly chopped (or 2¾ lb canned whole tomatoes, crushed by hand)
3¼ cups white veal stock (or chicken stock)
2 tsp salt (adjust, to taste - less if pork is very salty)
1 pinch black pepper
2 tsp sugar
½ oz cold butter (for finishing)

Directions

Render the pork. Place diced, blanched pork belly in a heavy oven-safe pot or Dutch oven with the butter. Cook over medium-low heat until the fat renders and the pork begins to lightly brown, about 5 minutes.

Onion Sauce

Mon, 26 Oct 2015 09:13:27 +0100

Onion Sauce - kvalifood.com

A traditional British and Irish white sauce loaded with soft, sweet onions. The onions are sweated gently until translucent – never browned – then combined with a simple flour-and-milk base. Served alongside roast lamb, pork, bangers and mash, or chops.

Makes ca. 400 ml

Ingredients

200 g onions (2 medium), finely diced or thinly sliced
30 g butter
1 tbsp plain flour
200 ml whole milk
60 ml double cream
salt
white pepper, to taste
1 pinch nutmeg, freshly grated (optional)

7 oz onions (2 medium), finely diced or thinly sliced
1 oz butter
1 tbsp plain flour
¾ cup whole milk
2 fl oz double cream
salt
white pepper, to taste
1 pinch nutmeg, freshly grated (optional)

Directions

Melt the butter in a saucepan over low heat. Add the onions and stir to coat. Cover and cook gently for 15 minutes, stirring occasionally, until very soft and translucent but not browned.
Sprinkle the flour over the onions and stir for 1-2 minutes to cook out the raw flour taste.
Gradually add the milk, a little at a time, stirring well between additions to keep the sauce smooth. Add the cream.
Simmer gently for 5 minutes, stirring occasionally, until the sauce coats the back of a spoon but remains pourable.
Season with salt, white pepper, and nutmeg (if using). Serve warm.

Notes

Keep the heat low and the lid on while cooking the onions. The goal is soft, sweet onions without any caramelization.
Leave the sauce chunky with visible onion pieces. For smoother, blend half and stir it back in.
Cream is optional but improves richness. Without it, increase milk to 250 ml.
For a mint variation, stir in 2-3 tbsp freshly chopped mint just before serving. Good with lamb.
Keeps 3-4 days refrigerated. Freezes for up to 2 months. Reheat gently with a splash of milk if too thick.

Sos Pieczarkowy

Mon, 26 Oct 2015 02:15:07 +0100

Sos Pieczarkowy - kvalifood.com

Sos pieczarkowy is Polish mushroom sauce – cultivated mushrooms sauteed in butter, enriched with sour cream. It is one of the most common everyday sauces in Polish cooking, served with cutlets, dumplings, pasta, or mashed potatoes.

Makes 4 servings

Ingredients

400 g cremini (or white button) mushrooms, sliced 3-4 mm thick
2 tbsp butter (28 g)
1/2 medium onion (ca. 50 g), finely diced
1 garlic clove (ca. 5 g), minced
60 ml dry white wine (or chicken stock)
120 g sour cream (18% fat minimum; 30% preferred)
60 ml chicken (or vegetable) stock
1 tbsp fresh dill, chopped (or 1/2 tsp dried)
1/2 tsp salt
1/4 tsp freshly ground black pepper
2-3 dried porcini mushrooms, ground to powder (optional)

14 oz cremini (or white button) mushrooms, sliced 3-4 mm thick
2 tbsp butter (1 oz)
1/2 medium onion (ca. 2 oz), finely diced
1 garlic clove (ca. 1 tsp), minced
2 fl oz dry white wine (or chicken stock)
4 oz sour cream (18% fat minimum; 30% preferred)
2 fl oz chicken (or vegetable) stock
1 tbsp fresh dill, chopped (or 1/2 tsp dried)
1/2 tsp salt
1/4 tsp freshly ground black pepper
2-3 dried porcini mushrooms, ground to powder (optional)

Directions

Melt butter in a wide pan over medium-high heat. Add mushrooms in a single layer. Cook 10-12 minutes until liquid evaporates and mushrooms are golden.
Reduce heat. Add onion, cook 2-3 minutes. Add garlic, cook 1 minute. Add dried mushroom powder if using.
Pour in wine. Scrape up browned bits. Simmer 3-4 minutes until mostly reduced.
Add stock. Stir in sour cream and pepper. Cook on low 3-5 minutes. Do not boil vigorously.
Adjust salt. Stir in fresh dill just before serving.

Notes

Sour cream is the more traditionally Polish dairy choice. Heavy cream is also fine.
Dried porcini powder bridges the gap between the everyday and the wild mushroom version.
Do not reheat vigorously after adding sour cream – it can break.
Serve with pork or chicken cutlets, kopytka (potato dumplings), kluski, or mashed potatoes.

French Velouté Sauce

Thu, 24 Sep 2015 14:20:59 +0100

French Velouté Sauce - kvalifood.com

Velouté (French for “velvety”) is one of the five French mother sauces codified by Auguste Escoffier. It consists of a light (blond) roux thinned with a white stock - that is, a stock made from unroasted bones. The stock type determines the sauce name: chicken velouté, fish velouté, veal velouté.

Use chicken velouté with roasted or poached poultry, fish velouté with poached or steamed seafood, and veal velouté with veal or vegetable dishes. It also serves as the base for derivative sauces like sauce allemande and sauce suprême.

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.

Gorchichnyi Sous (Russian Mustard Sauce)

Fri, 19 Jun 2015 22:18:44 +0100

Gorchichnyi Sous (Russian Mustard Sauce) - kvalifood.com

A sharp, pungent mustard condiment from Russia. Unlike French or English mustard, the Russian version uses a distinctive triple boiling-water wash that removes raw bitterness while preserving intense heat. The result is aggressively hot mustard, served with pelmeni, cold meats, or fish.

Makes ca. 300 ml

Ingredients

100 g dry mustard powder
375 ml boiling water, used in three portions
2 tbsp cold water
50 g granulated sugar
3 tbsp white vinegar
2 tbsp neutral vegetable oil
1/2 tsp fine salt

1 cup dry mustard powder
1 1/2 cups boiling water, used in three portions
2 tbsp cold water
1/4 cup granulated sugar
3 tbsp white vinegar
2 tbsp neutral vegetable oil
1/2 tsp fine salt

Directions

Combine mustard powder and cold water in a bowl. Stir into a thick, stiff paste, smoothing the surface with a spatula.

Meerrettichsauce

Tue, 28 Apr 2015 19:13:45 +0100

Meerrettichsauce - kvalifood.com

A German horseradish sauce made on a white roux base with cream and beef broth. It is the classic accompaniment to Tafelspitz (boiled beef), pot roast, and cold sliced meats. The horseradish is added off the heat to preserve its bite – boiling kills the volatile compounds that give it its sharpness.

Makes ca. 500 ml

Ingredients

40 g unsalted butter
40 g all-purpose flour
400 ml beef broth
100 ml heavy cream
80-100 g prepared horseradish, well drained (or 50-60 g freshly grated horseradish root)
1 tbsp fresh lemon juice
1 tsp sugar
salt, to taste
white pepper, to taste

1½ oz unsalted butter
1½ oz all-purpose flour
1¾ cups beef broth
3½ fl oz heavy cream
3–3½ oz prepared horseradish, well drained (or 2–2 oz freshly grated horseradish root)
1 tbsp fresh lemon juice
1 tsp sugar
salt, to taste
white pepper, to taste

Directions

Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk continuously for about 2 minutes to cook the roux without browning. It should stay pale.
Gradually pour in the beef broth while whisking constantly. Increase heat to medium and bring to a gentle simmer. Cook 3-5 minutes, stirring frequently, until thickened and the raw flour taste has gone.
Stir in the cream and heat through for another minute.
Remove from heat or reduce to very low. Stir in the horseradish, lemon juice, and sugar. Season with salt and white pepper.
Taste and adjust – more horseradish for heat, more lemon for brightness, more sugar to balance.
Serve warm alongside boiled beef, pot roast, boiled potatoes, or cold sliced meats.

Notes

Add the horseradish off the heat or at minimal temperature. Boiling destroys the sharp compounds.
Jarred horseradish is milder and more vinegary. Freshly grated is sharper. If using fresh, start with less and adjust upward.
Stock quality matters. If using store-bought, unsalted is better so you control the seasoning.
The sauce reheats well but may thicken – thin with a splash of broth. The horseradish will lose some punch on reheating.
For a cold version: mix 3-4 tbsp prepared horseradish with 120 g sour cream, 2 tbsp mayonnaise, 1 tbsp mustard, salt and pepper. Good with cold cuts.
White pepper is traditional in German white sauces – it avoids black specks.

Zwiebelsosse

Tue, 17 Mar 2015 01:00:21 +0100

Zwiebelsosse - kvalifood.com

Zwiebelsosse is a German onion sauce – a lot of onions cooked down with red wine, broth, and a touch of tomato paste. It is a simple, savory sauce served over liver, bratwurst, meatloaf (Leberkase), meatballs, and roast meats.

Makes ca. 500 ml

Ingredients

500 g onions (ca. 5 medium), halved and sliced into thin strips
30 g butter
20 g all-purpose flour
1 tbsp tomato paste, double-concentrated
150 ml dry red wine
400 ml beef broth (or vegetable broth)
salt
freshly ground black pepper
1 tsp red wine vinegar
2-3 tbsp cream (optional), for richness

1 lb onions (ca. 5 medium), halved and sliced into thin strips
1 oz butter
½ oz all-purpose flour
1 tbsp tomato paste, double-concentrated
¾ cup dry red wine
1¾ cups beef broth (or vegetable broth)
salt
freshly ground black pepper
1 tsp red wine vinegar
2-3 tbsp cream (optional), for richness

Directions

Melt the butter in a heavy-bottomed pot or deep skillet over medium heat.
Add the sliced onions and saute 8-10 minutes, stirring regularly, until soft and starting to turn golden brown.
Sprinkle the flour over the onions and stir to coat evenly. Add the tomato paste. Cook 1-2 minutes, stirring constantly, until the flour and paste darken slightly and smell toasty.
Pour in the red wine, scraping up any browned bits. Stir until the wine is mostly absorbed.
Add the broth and stir until smooth. Bring to a boil.
Reduce heat to low and simmer 12-15 minutes, stirring occasionally, until the sauce has thickened to a gravy-like consistency.
Season with salt, pepper, and a splash of red wine vinegar for brightness.
If using cream, stir it in off the heat just before serving.

Notes

To replace the wine, use an equal amount of additional broth plus 1 tsp red wine vinegar. Or use an amber beer for the Swiss-German variant.
Yellow or white onions are standard. Red onions give a sweeter, darker sauce.
If the sauce is too thick, thin with a splash of broth. If too thin, simmer longer uncovered.
Traditional pairings: liver, Leberkase, bratwurst, Frikadellen (fried meatballs), and roast meats. Also good over mashed potatoes, Spatzle, or Rosti.
Reheats well. Thin with a little broth when reheating.

Brun Sovs (Danish Brown Gravy)

Wed, 17 Dec 2014 04:04:03 +0100

Brun Sovs (Danish Brown Gravy) - kvalifood.com

The standard gravy in Danish home cooking. A roux-based sauce where butter and flour are browned, then thinned with stock. Gravy browning (kuloer) gives it the characteristic color, and redcurrant jelly adds a touch of sweetness.

Makes ca. 500 ml (4 servings)

Ingredients

40 g butter (or rendered pan drippings)
40 g all-purpose flour
500 ml stock
1 tbsp white vinegar (or balsamic vinegar)
1 tbsp redcurrant jelly
gravy browning (kuloer), a few drops
salt, to taste
black pepper, freshly ground, to taste
50-100 ml whole milk (or heavy cream), optional
1 tbsp sherry (or port), optional

1½ oz butter (or rendered pan drippings)
1½ oz all-purpose flour
2 cups stock
1 tbsp white vinegar (or balsamic vinegar)
1 tbsp redcurrant jelly
gravy browning (kuloer), a few drops
salt, to taste
black pepper, freshly ground, to taste
1¾–3½ fl oz whole milk (or heavy cream), optional
1 tbsp sherry (or port), optional

Directions

Melt the butter in a heavy-bottomed saucepan over medium heat. Let it foam and turn lightly golden.

Mushroom Sour Cream Sauce (Griby v Smetane)

Mon, 08 Dec 2014 20:37:42 +0100

Mushroom Sour Cream Sauce (Griby v Smetane) - kvalifood.com

A Russian mushroom sauce built on smetana (sour cream). Browned mushrooms, softened onion, and garlic folded into a sour cream sauce thickened with flour. Serve with boiled or mashed potatoes, buckwheat, or bread.

Ingredients

450 g fresh mushrooms (cremini, baby bella, or mixed wild), sliced
1 medium onion, finely diced
3 garlic cloves, finely chopped
1 tbsp butter
1 tbsp neutral oil
1 tbsp all-purpose flour
180 g sour cream (20% fat or higher)
salt, to taste
black pepper, freshly ground, to taste
fresh dill, chopped, for serving

1 lb fresh mushrooms (cremini, baby bella, or mixed wild), sliced
1 medium onion, finely diced
3 garlic cloves, finely chopped
1 tbsp butter
1 tbsp neutral oil
1 tbsp all-purpose flour
6½ oz sour cream (20% fat or higher)
salt, to taste
black pepper, freshly ground, to taste
fresh dill, chopped, for serving

Directions

Heat butter and oil in a large skillet over medium-high heat. Add mushrooms in a single layer and cook without stirring for 3-4 minutes until browned. Stir and cook another 2-3 minutes until golden.

Smetannyi Sous (Base Sour Cream Sauce)

Mon, 08 Dec 2014 20:37:42 +0100

Smetannyi Sous (Base Sour Cream Sauce) - kvalifood.com

The base smetannyi sous is a simple Russian mother sauce – sour cream thickened with a butter-flour roux. It works as a standalone sauce and as the foundation for mushroom and stroganoff variations.

Ingredients

500 g sour cream (20% fat or higher)
20 g butter
2 tbsp all-purpose flour
salt, to taste
white pepper, to taste
100-200 ml broth (or milk or water), optional

1 lb sour cream (20% fat or higher)
½ oz butter
2 tbsp all-purpose flour
salt, to taste
white pepper, to taste
3½–¾ fl oz broth (or milk or water), optional

Directions

Melt butter in a small saucepan over medium heat. Add flour and stir constantly for 1-2 minutes until the roux turns light golden and smells nutty.

Stroganoff Sauce

Mon, 08 Dec 2014 20:37:42 +0100

Stroganoff Sauce - kvalifood.com

The classic sour cream and mushroom sauce for beef stroganoff. Onions and mushrooms cooked with optional brandy, beef stock, mustard, and sour cream. Serve over mashed potatoes, egg noodles, or fried potato wedges.

Ingredients

2 tbsp butter
1 medium onion, thinly sliced
225 g cremini (or button) mushrooms, sliced
1 garlic clove, minced
1 tbsp all-purpose flour
60 ml brandy (or dry white wine), optional
250 ml beef stock
1 tsp Dijon mustard
150 g sour cream (or creme fraiche)
salt, to taste
black pepper, to taste
flat-leaf parsley, chopped, for serving

2 tbsp butter
1 medium onion, thinly sliced
8 oz cremini (or button) mushrooms, sliced
1 garlic clove, minced
1 tbsp all-purpose flour
2 fl oz brandy (or dry white wine), optional
1 cup beef stock
1 tsp Dijon mustard
5½ oz sour cream (or creme fraiche)
salt, to taste
black pepper, to taste
flat-leaf parsley, chopped, for serving

Directions

Melt butter in a large skillet over medium heat. Add onion and mushrooms and cook for 7-10 minutes until softened and lightly browned. Add garlic and cook 1 minute more.

Frankfurter Grune Sosse

Sun, 07 Dec 2014 03:56:06 +0100

Frankfurter Grune Sosse - kvalifood.com

A cold herb sauce from Frankfurt, made with seven specific herbs, sour cream, yogurt, and hard-boiled eggs. It has protected geographical indication in Germany since 2016 – the seven herbs are non-negotiable. Traditionally served over hot boiled potatoes with halved eggs on the side. Always cold, never heated.

Serves 4

Ingredients

250 g mixed fresh herbs (roughly equal amounts of all seven):
borage (leaves only)
chervil (leaves and tender stems)
garden cress
flat-leaf parsley (leaves only)
salad burnet (young leaves only)
sorrel (leaves, tough central rib removed)
chives
300 g sour cream, full-fat
150 g plain whole-milk yogurt (not Greek)
4 hard-boiled eggs, peeled
1 tbsp neutral oil (sunflower or light olive)
1 tbsp fresh lemon juice
1/2 tsp fine salt
freshly ground black pepper

To serve

800 g waxy potatoes, boiled in skins
4 additional hard-boiled eggs, halved (optional)

9 oz mixed fresh herbs (roughly equal amounts of all seven):
borage (leaves only)
chervil (leaves and tender stems)
garden cress
flat-leaf parsley (leaves only)
salad burnet (young leaves only)
sorrel (leaves, tough central rib removed)
chives
10½ oz sour cream, full-fat
5½ oz plain whole-milk yogurt (not Greek)
4 hard-boiled eggs, peeled
1 tbsp neutral oil (sunflower or light olive)
1 tbsp fresh lemon juice
1/2 tsp fine salt
freshly ground black pepper

To serve

1¾ lb waxy potatoes, boiled in skins
4 additional hard-boiled eggs, halved (optional)

Directions

Place the eggs in cold water, bring to a boil, and cook 10 minutes. Transfer to ice water. Peel when cool.
Wash all herbs and dry thoroughly. Remove thick stems from parsley, chervil, burnet, and borage. Remove tough central ribs from sorrel leaves. Roughly chop all herbs.
Halve the 4 sauce eggs. Place the yolks in a mixing bowl or blender. Finely dice the whites and set aside.
Add the sour cream, yogurt, oil, lemon juice, salt, and two-thirds of the chopped herbs to the yolks. Blend with an immersion blender until smooth and uniformly green.
Stir in the diced egg whites and the remaining herbs (finely chopped). Season with pepper and adjust salt or lemon juice to taste.
Cover and refrigerate for at least 1 hour. The flavor develops as it rests – overnight is even better.
Serve cold over hot boiled potatoes, with halved eggs alongside.

Notes

If you cannot find all seven herbs: parsley, chives, and cress are the easiest to source. Dill can stand in for borage, tarragon for salad burnet, arugula for sorrel.
The 2:1 sour cream to yogurt ratio gives the right richness. All-sour-cream makes it heavier; too much yogurt makes it thin and tart.
Do not heat the sauce. It is always served cold, even over hot potatoes.
Keeps well for 2 days refrigerated. The herbs darken slightly but the flavor holds.
Also served with boiled beef (Tafelspitz), schnitzel, poached fish, or smoked salmon.

Remoulade

Wed, 03 Dec 2014 16:31:16 +0100

Remoulade - kvalifood.com

German remoulade is a cold sauce based on mayonnaise, sharpened with gherkins, capers, tarragon, and parsley. It is the standard sauce for Fischbrotchen (fish sandwiches), breaded fish, cold roast beef, and fries. The homemade version starts with fresh mayonnaise, but store-bought works fine as a shortcut.

Makes ca. 400 ml

Ingredients

Mayonnaise base

2 egg yolks, room temperature
1 tbsp white wine vinegar
1 tbsp fresh lemon juice
1 tsp Dijon mustard
250 ml neutral oil (sunflower or light vegetable)
salt, to taste
white pepper, to taste

Remoulade additions

100 g gherkins (or cornichons), finely diced
2 shallots (ca. 40 g), finely diced and blanched
1 tbsp capers, finely chopped
2 anchovy fillets (optional), finely chopped
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh tarragon leaves, finely chopped
1 tsp herb vinegar (optional), to taste

Mayonnaise base

2 egg yolks, room temperature
1 tbsp white wine vinegar
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 cup neutral oil (sunflower or light vegetable)
salt, to taste
white pepper, to taste

Remoulade additions

3½ oz gherkins (or cornichons), finely diced
2 shallots (ca. 1½ oz), finely diced and blanched
1 tbsp capers, finely chopped
2 anchovy fillets (optional), finely chopped
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh tarragon leaves, finely chopped
1 tsp herb vinegar (optional), to taste

Directions

Whisk the egg yolks, vinegar, lemon juice, mustard, and a pinch of salt until combined and slightly thickened. Add the oil in drops at first, whisking continuously, then gradually increase to a thin stream as the emulsion takes hold. Continue until all oil is incorporated and you have a thick, glossy mayonnaise. Season with salt and white pepper.
Place the diced shallots in a small bowl and pour boiling water over them. Let sit 1 minute, then drain and cool. This removes the raw bite.
Finely dice the gherkins. Finely chop the capers and anchovy fillets (if using). Finely chop the parsley and tarragon.
Fold the gherkins, shallots, capers, anchovy, parsley, and tarragon into the mayonnaise. Stir gently until evenly distributed.
Taste and adjust with salt, white pepper, and a splash of herb vinegar if you want more acidity. Refrigerate at least 20 minutes before serving.

Notes

For a shortcut, substitute 300 g good-quality mayonnaise for the homemade base and skip step 1.
For a lighter texture, fold in 2 tbsp creme fraiche or 50 g yogurt after combining.
Anchovy adds savory depth without tasting fishy. If omitting, a few drops of Worcestershire sauce provides similar umami.
Tarragon and parsley are the core herb pairing. Chives or dill can supplement but should not replace them.
Keeps 2-3 days refrigerated. If using raw egg yolks, consume within 1-2 days.

Dutch Mosterdsaus (Mustard Cream Sauce)

Sun, 04 May 2014 08:42:31 +0100

Dutch Mosterdsaus (Mustard Cream Sauce) - kvalifood.com

Dutch mosterdsaus is a warm mustard cream sauce served with sausages, meatballs, pork, and poultry. The simplest and most distinctly Dutch version reduces equal parts heavy cream and beef stock by half, then stirs in mustard at the end. Using both fine and coarse grain mustard gives the best flavor and texture.

Makes ca. 4 servings, approximately 250 ml sauce

Ingredients

Cream-reduction version (recommended for simplicity and flavor)

200 ml heavy cream (full-fat, min. 35%)
200 ml beef stock
1 tbsp fine/smooth mustard (such as Dijon or Dutch mosterd)
1 tbsp coarse grain mustard
1 tsp white wine vinegar (optional, for brightness)
Salt and freshly ground black pepper, to taste

Cream-reduction version (recommended for simplicity and flavor)

¾ cup heavy cream (full-fat, min. 35%)
¾ cup beef stock
1 tbsp fine/smooth mustard (such as Dijon or Dutch mosterd)
1 tbsp coarse grain mustard
1 tsp white wine vinegar (optional, for brightness)
Salt and freshly ground black pepper, to taste

Directions

Combine the heavy cream and beef stock in a wide saucepan. Bring to a boil over medium-high heat.
Reduce heat to medium and let the mixture simmer, stirring occasionally, until reduced by roughly half - about 10-15 minutes depending on pan width. The sauce should coat the back of a spoon.
Remove from heat. Stir in the fine mustard and coarse grain mustard. Add the vinegar if using.
Season with salt and pepper. Taste and adjust mustard levels - add more for a sharper sauce.
Serve warm alongside sausages, meatballs, pork chops, pork tenderloin, or roasted chicken.

Notes

Do not boil the sauce after adding mustard. Heat breaks down the compounds that give mustard its bite.
Using two mustard types is worth the effort: fine mustard gives even flavor, coarse grain adds texture and visual appeal.
The sauce thickens as it cools. If reheating, add a splash of stock or cream to thin it back out.
For a roux-based version: make a roux with 25 g butter and 25 g flour, whisk in 250 ml milk and 100 ml stock, simmer 5 minutes, then stir in mustard off heat.
Optional additions that appear in Dutch/Flemish sources: capers (briny contrast), a grating of nutmeg, a squeeze of lemon juice, or a splash of white wine.

Sauce Lyonnaise

Fri, 11 Apr 2014 12:07:56 +0100

Sauce Lyonnaise - kvalifood.com

Sauce lyonnaise is a classical French compound (small) brown sauce. It is built on demi-glace (or espagnole), with sauteed onions deglazed with white wine and white wine vinegar. Named after Lyon, regarded as France’s gastronomic capital.

Makes ca. 250 mL / about 4 servings

Ingredients

30 g unsalted butter
150 g onion (~1 medium onion), finely chopped
120 mL dry white wine
120 mL white wine vinegar
450 mL demi-glace
Salt and freshly ground black pepper
1 tbsp heavy cream (optional, modern finish)
Chopped fresh parsley, for garnish (optional)

1 oz unsalted butter
5½ oz onion (~1 medium onion), finely chopped
4 fl oz dry white wine
4 fl oz white wine vinegar
2 cups demi-glace
Salt and freshly ground black pepper
1 tbsp heavy cream (optional, modern finish)
Chopped fresh parsley, for garnish (optional)

Directions

Melt the butter in a heavy saucepan over medium-low heat. Add the chopped onion and cook gently, stirring occasionally, for 6-8 minutes until soft and lightly golden. Do not let the onion brown deeply.

Classic Rakmacka Mayonnaise (Swedish Shrimp Sandwich Mayo)

Wed, 19 Feb 2014 21:53:55 +0100

Classic Rakmacka Mayonnaise (Swedish Shrimp Sandwich Mayo) - kvalifood.com

A homemade mayonnaise for the Swedish shrimp sandwich. The classic rakmacka uses plain mayonnaise as a spread, with fresh dill sprigs and a lemon wedge as garnish – not mixed into the sauce.

Ingredients

2 egg yolks, room temperature
1 tsp Dijon mustard
250 ml rapeseed oil (or neutral oil)
1 tsp lemon juice (or white vinegar)
1/2 tsp salt
black pepper, freshly ground

2 egg yolks, room temperature
1 tsp Dijon mustard
1 cup rapeseed oil (or neutral oil)
1 tsp lemon juice (or white vinegar)
1/2 tsp salt
black pepper, freshly ground

Directions

Place egg yolks and mustard in a bowl. Whisk until combined. Add oil very slowly – first drop by drop, then in a thin, steady stream – whisking constantly. The mixture should thicken into a stable emulsion.

Kall Dillsas (Cold Dill Sauce)

Wed, 19 Feb 2014 21:53:55 +0100

Kall Dillsas (Cold Dill Sauce) - kvalifood.com

A simple cold dill sauce used on the Swedish shrimp sandwich (rakmacka). Sour cream, mayonnaise, and fresh dill – drizzled over the assembled sandwich.

Ingredients

150 ml sour cream (or graddfil)
2 tbsp mayonnaise
50 ml fresh dill, chopped (or frozen dill)
1/4 tsp salt

¾ cup sour cream (or graddfil)
2 tbsp mayonnaise
1¾ fl oz fresh dill, chopped (or frozen dill)
1/4 tsp salt

Directions

Combine sour cream, mayonnaise, dill, and salt in a bowl. Stir until smooth. Refrigerate for at least 30 minutes. Drizzle over the assembled rakmacka.

Skagenrora (Swedish Shrimp Salad Sauce)

Wed, 19 Feb 2014 21:53:55 +0100

Skagenrora (Swedish Shrimp Salad Sauce) - kvalifood.com

A Swedish shrimp salad where the shrimp are mixed into the sauce before serving. Different from the classic rakmacka, which uses plain mayonnaise with shrimp arranged on top.

Serve it on toast as a skagenrora sandwich, in a vol-au-vent, or as part of a smorgasbord. It also works as a filling for avocado halves or alongside boiled eggs.

Ingredients

100 g mayonnaise
100 g creme fraiche
1 tbsp lemon juice
1 bunch fresh dill, chopped
3 tsp fish roe (stenbitsrom or lumpfish roe)
1 pinch salt
500 g peeled, cooked shrimp

3½ oz mayonnaise
3½ oz creme fraiche
1 tbsp lemon juice
1 bunch fresh dill, chopped
3 tsp fish roe (stenbitsrom or lumpfish roe)
1 pinch salt
1 lb peeled, cooked shrimp

Directions

Combine mayonnaise, creme fraiche, lemon juice, chopped dill, and salt in a bowl. Stir until smooth. Fold in the fish roe gently. Add the shrimp and fold to coat evenly. Spoon onto buttered, toasted bread.

Bearnaisesås (Swedish Bearnaise Sauce)

Thu, 16 Jan 2014 20:09:58 +0100

Bearnaisesås (Swedish Bearnaise Sauce) - kvalifood.com

A butter-yolk emulsion sauce flavored with a tarragon-vinegar reduction. The Swedish version tends thicker and milder than the French original, and typically uses red wine vinegar and parsley alongside the tarragon. A staple at Swedish grilled-meat dinners.

Makes 4 servings

Ingredients

250 g unsalted butter
1 shallot, finely minced
2.5 tbsp red wine vinegar
3 tbsp water
6 white peppercorns, coarsely crushed
3 egg yolks, room temperature
2 tbsp fresh tarragon leaves, finely chopped, plus extra stems
2 tbsp fresh flat-leaf parsley, finely chopped
salt, to taste
1 pinch cayenne pepper (optional)

9 oz unsalted butter
1 shallot, finely minced
2.5 tbsp red wine vinegar
3 tbsp water
6 white peppercorns, coarsely crushed
3 egg yolks, room temperature
2 tbsp fresh tarragon leaves, finely chopped, plus extra stems
2 tbsp fresh flat-leaf parsley, finely chopped
salt, to taste
1 pinch cayenne pepper (optional)

Directions

Melt butter in a small saucepan over low heat. When foaming, remove from heat and let stand 2 minutes so the milk solids settle. Pour the clear yellow fat through a fine sieve into a jug. Discard the solids. Let cool to about 50-55C.

Piccalilli

Mon, 02 Dec 2013 04:32:31 +0100

Piccalilli - kvalifood.com

A bright yellow British mustard pickle made from mixed vegetables in a spiced, vinegar-based sauce thickened with flour. It originated as a British adaptation of Indian pickles and has been around since the mid-18th century. The turmeric gives it its trademark colour. Serve with cold meats, cheese, pork pies, or ploughman’s lunch.

Makes ca. 4 x 340 g jars

Ingredients

Vegetables (ca. 1 kg total)

400 g cauliflower, broken into small florets
200 g shallots, peeled and quartered
200 g cucumber, peeled, halved, seeds scooped out, sliced 5 mm thick
200 g green beans, trimmed, cut into 2 cm lengths

Brine

40 g fine salt

Sauce

500 ml malt vinegar
100 g granulated sugar
25 g plain flour
15 g English mustard powder
10 g ground turmeric
1 garlic clove, finely minced

Vegetables (ca. 1 kg total)

14 oz cauliflower, broken into small florets
7 oz shallots, peeled and quartered
7 oz cucumber, peeled, halved, seeds scooped out, sliced 5 mm thick
7 oz green beans, trimmed, cut into ¾ inch lengths

Brine

1½ oz fine salt

Sauce

2 cups malt vinegar
3½ oz granulated sugar
1 oz plain flour
½ oz English mustard powder
2 tsp ground turmeric
1 garlic clove, finely minced

Directions

Cut all vegetables into small, bite-sized pieces. Place in a large bowl, sprinkle with the salt, and toss well. Cover and leave in a cool place for 12-24 hours.

Rouille (Provençal Garlic-Saffron-Chili Sauce)

Tue, 19 Nov 2013 01:37:47 +0100

Rouille (Provençal Garlic-Saffron-Chili Sauce) - kvalifood.com

Rouille is a Provencal garlic-saffron-chili sauce traditionally served with bouillabaisse and fish soup, spread on croutons. The name means rust, referring to its orange-red color from saffron and peppers. Regional versions vary: Marseille uses bread as a thickener, Nice uses egg yolks in a mayonnaise style.

Makes about 1 cup, serves 6

Ingredients

2 egg yolks (room temperature)
180 ml extra virgin olive oil
3-4 garlic cloves (~15-20 g), peeled
2 slices day-old baguette, crusts removed (~30 g)
2-3 tbsp hot fish stock (or water), for soaking bread
1/2 tsp cayenne pepper (or 1 tsp piment d’Espelette)
1 tsp sweet paprika
1 pinch saffron threads (~0.1 g), or 1/4 tsp saffron powder
1 tsp lemon juice
1/2 tsp fine salt
Freshly ground black pepper

2 egg yolks (room temperature)
3/4 cup extra virgin olive oil
3-4 garlic cloves (~15-20 g), peeled
2 slices day-old baguette, crusts removed (~30 g)
2-3 tbsp hot fish stock (or water), for soaking bread
1/2 tsp cayenne pepper (or 1 tsp piment d’Espelette)
1 tsp sweet paprika
1 pinch saffron threads (~0.1 g), or 1/4 tsp saffron powder
1 tsp lemon juice
1/2 tsp fine salt
Freshly ground black pepper

Directions

Soak the baguette slices in hot fish stock or water for 2-3 minutes. Squeeze out excess liquid.
If using saffron threads, steep them in the lemon juice for 5 minutes.
In a mortar, pound the garlic with the salt to a smooth paste. (A food processor works too - pulse garlic with salt first.)
Add the soaked bread and pound or pulse until incorporated into the garlic paste.
Add the egg yolks, saffron-lemon mixture, cayenne, and paprika. Mix until combined.
Begin adding olive oil in a thin stream, stirring or pounding constantly - exactly like making mayonnaise. Start very slowly (drops at first), increasing to a thin stream once the emulsion takes hold.
Continue until all oil is incorporated and the sauce is thick and creamy.
Taste and adjust: more cayenne for heat, more salt, more lemon if it needs brightness.
Refrigerate for at least 30 minutes before serving to let flavors meld.

Notes

This recommended version combines the egg-yolk emulsion (Nice style) with a small amount of bread (Marseille style) for body and stability. This hybrid approach appears in multiple sources and gives the most forgiving result.
All ingredients and the bowl should be at room temperature to prevent the emulsion from breaking.
If the emulsion breaks, start fresh with a new egg yolk in a clean bowl and slowly whisk the broken mixture into it.
Thin with a few drops of hot water or fish stock if the sauce is too thick.
Keeps refrigerated for 2-3 days. Contains raw egg yolk - use fresh eggs.
For a more traditional mortar-and-pestle version, work in a large ceramic mortar throughout. The texture will be slightly coarser but more authentic.
Piment d’Espelette gives a milder, fruitier heat than cayenne. Either is authentic - cayenne is closer to the Nice tradition, Espelette to the Marseille/wider Provençal tradition.

Dutch Pindasaus / Satésaus

Tue, 22 Oct 2013 17:08:46 +0100

Dutch Pindasaus / Satésaus - kvalifood.com

Dutch pindasaus is a peanut sauce served warm over fries, with satay skewers, or as a dipping sauce. It evolved from Indonesian satay sauce into a simpler, quicker Dutch condiment. The base is peanut butter simmered with coconut milk, ketjap manis, and sambal oelek.

Makes ca. 4 servings, about 300 ml sauce

Ingredients

150 g natural peanut butter (peanuts only, no added sugar)
200 ml coconut milk
2 tbsp ketjap manis (sweet soy sauce)
1-2 tsp sambal oelek
1 clove garlic, minced (~5 g)
1 tbsp palm sugar (or brown sugar, ~12 g)
1 tbsp lime juice (~15 ml)
Salt, to taste

5½ oz natural peanut butter (peanuts only, no added sugar)
¾ cup coconut milk
2 tbsp ketjap manis (sweet soy sauce)
1-2 tsp sambal oelek
1 clove garlic, minced (~1 tsp)
1 tbsp palm sugar (or brown sugar, ~2½ tsp)
1 tbsp lime juice (~1 tbsp)
Salt, to taste

Directions

Combine peanut butter and coconut milk in a small saucepan over medium-low heat. Stir until smooth and well blended.
Add garlic, sambal oelek, ketjap manis, and sugar. Stir to combine.
Simmer gently for 8-10 minutes, stirring regularly to prevent sticking. The sauce will thicken as it heats.
If the sauce gets too thick, add water a tablespoon at a time until it reaches a pourable but coating consistency.
Remove from heat. Stir in lime juice and season with salt.
Serve warm over fries, with satay skewers, or as a dipping sauce.

Notes

For a more aromatic version (closer to Indonesian satay sauce): Add 1 finely chopped shallot (~20 g), a 2 cm piece of galangal (sliced), and a knotted stalk of lemongrass in step 2. Simmer for 15-20 minutes instead of 10. Remove galangal and lemongrass before serving.
Storage: Keeps in the fridge for up to 5 days. Freezes well. Reheat gently with a splash of water or coconut milk.
Consistency: Should be thick enough to coat fries but pourable - roughly mayonnaise consistency. It thickens further as it cools, so make it slightly thinner than desired.
Heat level: 1 tsp sambal oelek is mild. 2 tsp is medium. Adjust to preference.
Patatje oorlog (Dutch “war fries”): Serve the sauce over thick-cut fries with a drizzle of mayonnaise and chopped raw white onion on top.

Aioli (Traditional Provencal Garlic Emulsion)

Tue, 12 Feb 2013 08:29:15 +0100

Aioli (Traditional Provencal Garlic Emulsion) - kvalifood.com

Aioli is a Provencal garlic and olive oil emulsion. The traditional version is just garlic pounded to a paste, then emulsified with olive oil drop by drop, stabilized with an egg yolk. It is served as part of le grand aioli, a communal meal of poached cod, steamed vegetables, and hard-boiled eggs.

Ingredients

Makes ca. 250 ml, serves 4-6

4 garlic cloves (20 g), degermed and peeled
1 egg yolk, room temperature
200 ml extra-virgin olive oil, room temperature
1 tsp lemon juice (optional, for brightness)
1/4 tsp fine sea salt

Makes ca. 250 ml, serves 4-6

Hovmastarsas (Dill-Mustard Dressing)

Sat, 26 Jan 2013 18:27:40 +0100

Hovmastarsas (Dill-Mustard Dressing) - kvalifood.com

A Scandinavian dill and mustard dressing for open-faced sandwiches and cured salmon. Oil emulsified with Dijon mustard, vinegar, honey, and fresh dill.

Ingredients

120 ml neutral oil (canola)
2 tbsp Dijon mustard
2 tbsp white wine vinegar
2 tsp honey
3 tbsp fresh dill, finely chopped
salt, to taste
black pepper, to taste

4 fl oz neutral oil (canola)
2 tbsp Dijon mustard
2 tbsp white wine vinegar
2 tsp honey
3 tbsp fresh dill, finely chopped
salt, to taste
black pepper, to taste

Directions

Whisk together vinegar, mustard, and honey until smooth. Drizzle in oil slowly while whisking constantly. Fold in dill. Season with salt and pepper. Refrigerate until serving.

Karrysalat (Danish Curry Salad)

Sat, 26 Jan 2013 18:27:40 +0100

Karrysalat (Danish Curry Salad) - kvalifood.com

A classic Danish curry salad for open-faced sandwiches. Diced eggs, gherkins, and apple in a curried mayonnaise dressing – served as a topping on marinated herring smorrebrod.

Ingredients

200 ml mayonnaise
2 tbsp creme fraiche
3 hard-boiled eggs, diced small
5 sweet gherkins (cornichons), diced small
1 small tart apple, diced small
1 tbsp red onion, finely minced
1 tsp curry powder
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper

¾ cup mayonnaise
2 tbsp creme fraiche
3 hard-boiled eggs, diced small
5 sweet gherkins (cornichons), diced small
1 small tart apple, diced small
1 tbsp red onion, finely minced
1 tsp curry powder
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper

Directions

Dice the eggs, gherkins, and apple into small uniform pieces. Finely mince the red onion. Combine the mayonnaise and creme fraiche. Stir in the curry powder and mustard. Fold in the diced ingredients. Season. Refrigerate at least 2 hours. Serve as a topping on marinated herring smorrebrod.

Karrysild (Curry Herring Sauce)

Sat, 26 Jan 2013 18:27:40 +0100

Karrysild (Curry Herring Sauce) - kvalifood.com

Pickled herring in a curried sour cream and mayonnaise sauce with apple, capers, and dill. A Danish classic served on dark rye bread.

Ingredients

300 g pickled herring fillets, drained and cut into 2 cm pieces
100 ml sour cream
60 ml mayonnaise
1 tart apple, diced small
1/2 red onion, finely chopped
2 tbsp capers, coarsely chopped
2 tsp curry powder
1 tsp sugar
1/2 tsp salt
black pepper, to taste
fresh dill, chopped

10½ oz pickled herring fillets, drained and cut into ¾ inch pieces
3½ fl oz sour cream
2 fl oz mayonnaise
1 tart apple, diced small
1/2 red onion, finely chopped
2 tbsp capers, coarsely chopped
2 tsp curry powder
1 tsp sugar
1/2 tsp salt
black pepper, to taste
fresh dill, chopped

Directions

Whisk together sour cream, mayonnaise, curry powder, sugar, salt, and pepper. Fold in apple, capers, onion, and dill. Add herring pieces and coat gently. Refrigerate at least 30 minutes. Serve on dark rye bread.

Peberrodscreme (Horseradish Cream)

Sat, 26 Jan 2013 18:27:40 +0100

Peberrodscreme (Horseradish Cream) - kvalifood.com

A whipped cream-based horseradish sauce for Danish open-faced sandwiches. The classic choice for roast beef smorrebrod.

Ingredients

200 ml cold heavy cream (minimum 35% fat)
2-3 tbsp prepared horseradish
1 pinch salt

¾ cup cold heavy cream (minimum 35% fat)
2-3 tbsp prepared horseradish
1 pinch salt

Directions

Whip the cold cream until it holds soft peaks. Fold in horseradish and salt. Serve immediately or refrigerate for a few hours.

Paprikas Martas

Fri, 21 Dec 2012 13:01:11 +0100

Paprikas Martas - kvalifood.com

Paprikas martas is a Hungarian paprika sauce, inseparable from the chicken it is cooked with. The chicken simmers in a paprika-onion base until tender, then the sauce is finished with a sour cream and flour mixture. The paprika is the star – use genuine Hungarian sweet paprika. The chicken is not browned; it cooks in the sauce, giving up its juices to build flavor.

Serves 4

Apple Sauce

Mon, 26 Nov 2012 19:36:19 +0100

Apple Sauce - kvalifood.com

A traditional British and Irish apple sauce made with Bramley cooking apples, which collapse into a rough puree when cooked. Lightly spiced with cloves and finished with butter. Served warm alongside roast pork, pork chops, or black pudding.

Makes ca. 400 ml

Ingredients

700 g Bramley cooking apples (ca. 530 g after peeling and coring)
40 g caster sugar, to taste
25 g unsalted butter
2 whole cloves
2 tbsp water
1 pinch salt

1½ lb Bramley cooking apples (ca. 1¼ lb after peeling and coring)
1½ oz caster sugar, to taste
1 oz unsalted butter
2 whole cloves
2 tbsp water
1 pinch salt

Directions

Peel, core, and roughly chop the apples into 2-3 cm chunks.
Place the apple pieces in a saucepan with the water, sugar, cloves, and salt. Cover and cook over low heat for 15-20 minutes, stirring occasionally, until the apples have collapsed into a rough puree.
Remove the cloves. Add the butter and beat vigorously with a wooden spoon or fork until the sauce reaches your preferred texture – slightly chunky is traditional, or use a stick blender for smooth.
Taste and add more sugar if needed. The sauce should be noticeably tart.
Serve warm.

Notes

Bramley apples disintegrate when cooked, which is the whole point. Do not substitute with eating apples.
Whole cloves give a cleaner flavor than ground and are easy to fish out. Two is enough – the flavor should be a background note.
Keeps 5 days refrigerated. Freezes well.
For a richer sauce, increase butter to 50 g. For a leaner version, omit it.
A squeeze of lemon juice adds extra brightness, but the natural tartness of Bramleys usually suffices.

Brunsas (Swedish Brown Cream Sauce)

Fri, 21 Sep 2012 09:38:47 +0100

Brunsas (Swedish Brown Cream Sauce) - kvalifood.com

A cornerstone of Swedish home cooking. Brunsas is a roux-based sauce made with butter, flour, beef stock, and cream, often built in the same pan used for meatballs. Soy sauce is the traditional Swedish way to deepen color and add savory depth – not an Asian influence, just standard Swedish practice.

Makes ca. 500 ml (4 servings)

Ingredients

3 tbsp butter (or use pan drippings from meatballs plus butter to make up 3 tbsp)
3 tbsp all-purpose flour
500 ml beef stock
100 ml heavy cream
1 tbsp dark soy sauce
salt, to taste
black pepper, to taste

3 tbsp butter (or use pan drippings from meatballs plus butter to make up 3 tbsp)
3 tbsp all-purpose flour
2 cups beef stock
3½ fl oz heavy cream
1 tbsp dark soy sauce
salt, to taste
black pepper, to taste

Directions

Melt the butter in a saucepan (or the skillet used for meatballs) over medium heat. Add the flour and stir constantly for about 1 minute until the roux is smooth and slightly golden.

Meggymartas

Wed, 20 Jun 2012 07:55:10 +0100

Meggymartas - kvalifood.com

Meggymartas is a Hungarian sour cherry sauce, thickened with sour cream and flour. It is a sweet-tart fruit sauce served over boiled or roasted meat – not a dessert. The combination of sour cherries, cinnamon, cloves, and tangy sour cream is distinctly Hungarian.

Serves 4

Ingredients

500 g pitted sour cherries (fresh, frozen, or preserved)
300 ml water (reduce if using preserved cherries with syrup)
50 g granulated sugar, to taste (reduce if using preserves)
1 tsp ground cinnamon
3-4 whole cloves
1/2 lemon, juiced (ca. 15 ml)
1 pinch salt
200 ml sour cream (tejfol)
2 tbsp plain flour

1 lb pitted sour cherries (fresh, frozen, or preserved)
1¼ cups water (reduce if using preserved cherries with syrup)
2 oz granulated sugar, to taste (reduce if using preserves)
1 tsp ground cinnamon
3-4 whole cloves
1/2 lemon, juiced (ca. 1 tbsp)
1 pinch salt
¾ cup sour cream (tejfol)
2 tbsp plain flour

Directions

Place the cherries in a pot with the water. Add the sugar, cinnamon, cloves, lemon juice, and salt. Bring to a boil, then reduce heat and simmer 5-8 minutes until the cherries are soft but still hold their shape.
In a small bowl, whisk the sour cream and flour together until completely smooth.
Ladle 4-5 tbsp of the hot cherry liquid into the sour cream mixture, stirring constantly to temper it. Strain through a fine sieve if any lumps remain.
Pour the tempered sour cream mixture into the pot with the cherries, stirring continuously. Bring back to a gentle boil and cook 2-3 minutes until the sauce thickens.
Taste and adjust sugar or lemon juice. Remove the cloves if desired. Serve hot alongside boiled or roasted meat.

Notes

Sour cream (tejfol) is the traditional choice and gives a slight tang that complements the cherries. Cooking cream can substitute for a milder result.
Replace the flour with 1.5 tbsp cornstarch for a gluten-free version.
If using jarred sour cherry preserves, use the syrup as part of the liquid and reduce or omit the sugar.
Traditional pairing is boiled beef or pork, but also works with roasted poultry.
Keeps 3 days refrigerated.

Sos Koperkowy

Sun, 27 May 2012 04:51:36 +0100

Sos Koperkowy - kvalifood.com

Sos koperkowy is Polish dill sauce – a roux-thickened broth and cream sauce finished with fresh dill. It is quick to make and traditionally served with fish, meatballs (pulpety), or boiled potatoes.

Makes ca. 350 ml (4 servings)

Ingredients

240 ml chicken (or vegetable) broth
80 ml heavy cream (30% fat)
1 tbsp butter (14 g)
1 tbsp all-purpose flour (8 g)
1 bunch fresh dill, finely chopped (about 30 g)
1 tsp lemon juice
salt, to taste
white pepper, to taste

1 cup chicken (or vegetable) broth
2¾ fl oz heavy cream (30% fat)
1 tbsp butter (½ oz)
1 tbsp all-purpose flour (1½ tsp)
1 bunch fresh dill, finely chopped (about 1 oz)
1 tsp lemon juice
salt, to taste
white pepper, to taste

Directions

Melt butter in a saucepan over medium heat. Add flour, stir continuously about 1 minute until it bubbles and turns slightly golden.
Gradually pour in broth while whisking constantly. Bring to a simmer.
Slowly stir in the cream. Cook 2-3 minutes, stirring, until the sauce coats the back of a spoon.
Season with salt, white pepper, and lemon juice.
Remove from heat. Stir in the chopped fresh dill. Serve immediately.

Notes

Always add dill at the end or off heat – cooking kills the flavor and color.
Replace heavy cream with sour cream for a tangier, equally traditional version. Add off heat to prevent curdling.
Optional garlic: cook 2 crushed cloves in the butter before adding flour.
Serve with steamed or poached fish, Polish meatballs, boiled potatoes, or vegetables.

Horseradish Sauce

Sat, 18 Feb 2012 07:47:35 +0100

Horseradish Sauce - kvalifood.com

A cold British condiment of whipped cream and freshly grated horseradish. There is no cooking involved – everything is mixed raw. The heat comes from the horseradish root and fades quickly once grated, so prepare this close to serving time. Classic with roast beef.

Makes ca. 200 ml

Ingredients

150 ml double cream, cold
25 g fresh horseradish root, finely grated
1 tbsp white wine vinegar
1/2 tsp English mustard powder
1/2 tsp caster sugar
1/4 tsp fine salt
1 pinch white pepper (optional)

¾ cup double cream, cold
1 oz fresh horseradish root, finely grated
1 tbsp white wine vinegar
1/2 tsp English mustard powder
1/2 tsp caster sugar
1/4 tsp fine salt
1 pinch white pepper (optional)

Directions

Peel the horseradish root and finely grate it using a microplane or fine box grater.

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

Bearnaise Sauce

Fri, 10 Sep 2010 14:51:55 +0100

Bearnaise Sauce - kvalifood.com

Bearnaise is a warm emulsified butter sauce from the hollandaise family, flavored with a tarragon-shallot-vinegar-wine reduction. It was created in 1836 at Le Pavillon Henri IV and has remained essentially unchanged since Escoffier codified it. The defining flavor is fresh tarragon.

The classic pairing is grilled steak – especially fillet or entrecote – but it works equally well with lamb chops, roast beef, grilled fish, or steamed asparagus.

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.

Sauce Gribiche

Fri, 16 Jul 2010 19:04:43 +0100

Sauce Gribiche - kvalifood.com

Sauce gribiche is a cold French emulsion sauce based on hard-boiled egg yolks rather than raw yolks like mayonnaise. The yolks are mashed with mustard and vinegar, oil is whisked in, and chopped egg whites, cornichons, capers, and herbs are folded in. It is traditionally served with calf’s head, poached fish, and cold terrines.

Makes about 1 1/2 cups, serves 6-8

Ingredients

4 large eggs, hard-boiled (10 minutes), cooled and peeled
15 g Dijon mustard
30 mL white wine vinegar
~180 mL neutral oil (sunflower, grapeseed, or canola)
2 tbsp capers, drained and roughly chopped
4-6 cornichons (~40 g), finely chopped
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh tarragon, finely chopped
1 tbsp fresh chervil, finely chopped (if available; otherwise increase parsley by 1 tbsp)
Fine sea salt
Freshly ground black pepper

4 large eggs, hard-boiled (10 minutes), cooled and peeled
1 tbsp Dijon mustard
2 tbsp white wine vinegar
3/4 cup neutral oil (sunflower, grapeseed, or canola)
2 tbsp capers, drained and roughly chopped
4-6 cornichons (~40 g), finely chopped
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh tarragon, finely chopped
1 tbsp fresh chervil, finely chopped (if available; otherwise increase parsley by 1 tbsp)
Fine sea salt
Freshly ground black pepper

Directions

Halve the hard-boiled eggs and separate the yolks from the whites. Place the yolks in a mixing bowl.

Cwikla

Sun, 20 Jun 2010 12:31:04 +0100

Cwikla - kvalifood.com

Cwikla is a Polish beetroot-horseradish relish served cold with meats, especially at Easter. It has been documented in Polish cooking since 1567. The horseradish-to-beet ratio is the main variable – adjust to your heat preference.

Makes ca. 500 ml (one medium jar)

Ingredients

500 g beetroot (3-4 medium beets)
60 g fresh horseradish root, peeled, finely grated
2 tbsp lemon juice (ca. 30 ml)
1 tsp sugar
1/2 tsp fine salt
freshly ground black pepper, to taste

1 lb beetroot (3-4 medium beets)
2 oz fresh horseradish root, peeled, finely grated
2 tbsp lemon juice (ca. 1 fl oz)
1 tsp sugar
1/2 tsp fine salt
freshly ground black pepper, to taste

Directions

Wash beets without peeling. Boil in water 45-60 minutes until tender when pierced. Alternatively, wrap in foil and bake at 180C for about 1 hour.
Let cool. Peel (wear gloves to avoid staining).
Grate beets on a box grater using both fine and coarse sides for varied texture. Drain excess liquid in a strainer.
Peel and finely grate the horseradish. Work near an open window.
Combine beets, horseradish, lemon juice, sugar, and salt. Mix well. Season with pepper.
Adjust: more sugar if too sharp, more lemon if flat, more horseradish if too mild.
Transfer to a jar. Refrigerate at least a few hours before serving.

Notes

Start with 60 g horseradish and increase to taste. Some Polish cooks use equal parts beet and horseradish.
Grated apple (about half an apple) mellows the heat – a traditional variation.
Vinegar can replace lemon juice.
Keeps 2 weeks refrigerated. Horseradish heat fades over time. Do not freeze.
Serve with cold cuts, kielbasa, roasted meats, ham, hard-boiled eggs, or herring.

Senfsosse

Sun, 21 Feb 2010 02:40:27 +0100

Senfsosse - kvalifood.com

Senfsosse is a German mustard sauce – a simple bechamel-style sauce flavored with mustard, traditionally served over hard-boiled eggs with boiled potatoes. It is a weeknight staple across Germany, quick to make and quietly satisfying.

Makes ca. 600 ml (sauce only)

Ingredients

40 g butter
1 medium onion (ca. 100 g), finely diced
30 g all-purpose flour
250 ml vegetable broth
350 ml whole milk
2 tbsp medium-hot mustard (mittelscharfer Senf, or Dijon)
1 pinch sugar
salt, to taste
white pepper, to taste
1 tsp lemon juice (optional)
fresh parsley (or chives), for garnish

To serve

8 eggs, boiled 8-10 minutes
boiled (or mashed) potatoes

1½ oz butter
1 medium onion (ca. 3½ oz), finely diced
1 oz all-purpose flour
1 cup vegetable broth
1½ cups whole milk
2 tbsp medium-hot mustard (mittelscharfer Senf, or Dijon)
1 pinch sugar
salt, to taste
white pepper, to taste
1 tsp lemon juice (optional)
fresh parsley (or chives), for garnish

To serve

8 eggs, boiled 8-10 minutes
boiled (or mashed) potatoes

Directions

Melt the butter in a saucepan over medium heat. Add the onion with a pinch of salt and cook, stirring occasionally, until translucent but not browned, about 3-4 minutes.
Sprinkle the flour over the onion and whisk for about 1 minute to cook out the raw flour taste.
Gradually pour in the broth while whisking constantly, then add the milk in a steady stream, continuing to whisk.
Bring to a gentle simmer. The sauce will thicken as it heats. Cook 3-5 minutes, stirring regularly.
Remove from heat. Stir in the mustard, sugar, and season with salt and white pepper. Add lemon juice if using. The sauce should be noticeably mustardy but not sharp.
Peel the boiled eggs, halve them, and arrange on plates. Pour the sauce over the eggs. Garnish with parsley or chives and serve with potatoes.

Notes

German mittelscharfer Senf is the traditional mustard. Dijon works well. Avoid American yellow mustard (too mild) or English mustard (too aggressive).
For extra texture, replace half the smooth mustard with whole-grain mustard.
The sauce should coat the back of a spoon. If too thick, thin with a splash of milk. If too thin, simmer longer.
10-minute eggs are traditional (firm yolk). 8-minute eggs give a slightly jammy center that mixes nicely with the sauce.
For a richer variant, replace 100 ml of the broth with dry white wine.
The sauce reheats well. Add a splash of milk when reheating as it thickens on standing.

Pepparrotssas (Swedish Horseradish Cream Sauce)

Mon, 23 Nov 2009 13:47:20 +0100

Pepparrotssas (Swedish Horseradish Cream Sauce) - kvalifood.com

A warm white sauce with freshly grated horseradish stirred in at the end. The standard version is a bechamel (butter-flour-milk), but a richer broth-based version exists for serving alongside boiled beef. Horseradish must never be boiled in the sauce – it turns bitter.

Makes ca. 500 ml (4 servings)

Ingredients

50 g butter
3 tbsp wheat flour
400 ml whole milk
100 ml heavy cream
3-4 tbsp freshly grated horseradish root, to taste
1/2 tsp salt
white pepper, to taste

2 oz butter
3 tbsp wheat flour
1¾ cups whole milk
3½ fl oz heavy cream
3-4 tbsp freshly grated horseradish root, to taste
1/2 tsp salt
white pepper, to taste

Directions

Melt butter in a saucepan over medium heat. Whisk in flour and stir until the roux is smooth and bubbling, about 1 minute. Do not let it brown.

Sauce Ravigote (Cold)

Sun, 22 Nov 2009 19:05:26 +0100

Sauce Ravigote (Cold) - kvalifood.com

Sauce ravigote (cold) is a French vinaigrette-based sauce with mustard, capers, cornichons, shallots, and fresh herbs. It is a classical cold sauce from Escoffier’s repertoire, traditionally served with calf’s head, poached fish, and cold meats. The name comes from ravigoter – to invigorate.

Makes ca. 250 ml, about 4 servings

Ingredients

150 ml neutral oil (sunflower or rapeseed) or extra-virgin olive oil
30 ml white wine vinegar
25 g Dijon mustard (~1.5 tbsp)
2 medium shallots (40 g), finely chopped
20 g capers (drained), roughly chopped
20 g cornichons (~4 small), finely chopped
2 tbsp fresh flat-leaf parsley leaves, finely chopped
1 tbsp fresh tarragon leaves, finely chopped
1 tbsp fresh chervil leaves, finely chopped (or substitute chives)
Salt and freshly ground black pepper, to taste

2/3 cup neutral oil (sunflower or rapeseed) or extra-virgin olive oil
2 tbsp white wine vinegar
1.5 tbsp Dijon mustard
2 medium shallots, finely chopped
1.5 tbsp capers (drained), roughly chopped
4 small cornichons, finely chopped
2 tbsp fresh flat-leaf parsley leaves, finely chopped
1 tbsp fresh tarragon leaves, finely chopped
1 tbsp fresh chervil leaves, finely chopped (or substitute chives)
Salt and freshly ground black pepper, to taste

Directions

Combine the Dijon mustard, white wine vinegar, and a pinch of salt in a medium bowl. Whisk until smooth.
Add the oil in a thin, steady stream while whisking vigorously, until the mixture is emulsified and slightly thickened - similar to a loose vinaigrette, not as thick as mayonnaise.
Fold in the chopped shallots, capers, and cornichons.
Add the parsley, tarragon, and chervil. Stir to combine.
Taste and adjust seasoning with salt, pepper, and a splash more vinegar if needed.
Refrigerate for at least 30 minutes before serving to let flavors meld.

Serve cold or at room temperature alongside poached fish, cold chicken, boiled beef, calf’s head, pot-au-feu, or steamed vegetables.

Joppiesaus

Tue, 15 Sep 2009 10:04:32 +0100

Joppiesaus - kvalifood.com

Joppiesaus is a Dutch curry-onion mayonnaise served with fries, kroket, and frikandel. The original recipe is a trade secret, but the home version combines mayonnaise with curry powder, finely minced onion, mustard, and a touch of vinegar and sugar. Resting the sauce lets the onion soften and the curry flavor meld into the mayo.

Makes ca. 250 ml, about 4 servings

Ingredients

200 g mayonnaise
1 small onion (70 g), very finely minced
2 tsp curry powder (mild yellow)
1 tsp white wine vinegar
1 tsp sugar
1 tsp Dijon mustard
1/4 tsp black pepper, freshly ground
1 pinch salt
Optional: 1 tbsp ketchup (adds color, slight tang)
Optional: pinch of cayenne pepper (for heat)

7 oz mayonnaise
1 small onion, very finely minced
2 tsp curry powder (mild yellow)
1 tsp white wine vinegar
1 tsp sugar
1 tsp Dijon mustard
1/4 tsp black pepper, freshly ground
1 pinch salt
Optional: 1 tbsp ketchup (adds color, slight tang)
Optional: pinch of cayenne pepper (for heat)

Directions

Mince the onion as finely as possible - the pieces should nearly dissolve into the sauce. A microplane or food processor pulse works well.
Combine the mayonnaise, curry powder, mustard, vinegar, and sugar in a bowl. Stir until the curry is evenly distributed and the sauce turns uniformly yellow.
Fold in the minced onion. Season with black pepper, salt, and cayenne if using. Add ketchup if you want a slightly deeper color and tanginess.
Cover and refrigerate for at least 30 minutes (1 hour is better) - this lets the onion soften and the curry flavor meld into the mayo.
Taste and adjust seasoning. Serve cold with fries, kroket, frikandel, or on burgers.

Notes

Onion size matters. The onion must be minced extremely fine. Visible chunks of onion are not the goal - the onion flavor should blend into the sauce.
Curry powder choice. A standard mild yellow curry powder (with turmeric, coriander, cumin, fenugreek) is the baseline. Madras curry or hot curry will shift the flavor significantly.
Blooming the curry. For deeper flavor, briefly fry the curry powder in 1 tablespoon of neutral oil over low heat for 1-2 minutes until fragrant. Cool completely before mixing into the mayo. This is optional but recommended.
Ketchup is optional. It is not in the commercial recipe’s spirit but appears in many home versions. It adds convenience (sweetness + acidity + color in one ingredient) but is not essential if you have vinegar and sugar.
Storage. Keeps 3-4 days refrigerated in a sealed container.

Sauce Espagnole (Brown Mother Sauce)

Sun, 18 Jan 2009 12:16:59 +0100

Sauce Espagnole (Brown Mother Sauce) - kvalifood.com

Makes ca. 750 mL / 3 cups - about 6 servings

Ingredients

Brown roux

45 g (3 tbsp) clarified butter or unsalted butter
45 g all-purpose flour

Sauce

1.25 L brown beef (or veal) stock, warm
25 g smoked pork belly (or unsmoked bacon), cut into small cubes
1 medium onion (100 g), roughly chopped
1 medium carrot (100 g), roughly chopped
1 celery rib (50 g), roughly chopped
30 g (2 tbsp) tomato paste
15 g (1 tbsp) unsalted butter (for sweating)

Bouquet garni

2 sprigs fresh thyme
4-6 parsley stems
1 bay leaf
1/4 tsp whole black peppercorns
1 garlic clove, halved (optional)

Brown roux

3 tbsp clarified butter (or unsalted butter)
1/3 cup all-purpose flour

Sauce

5 cups brown beef (or veal) stock, warm
1 oz smoked pork belly (or unsmoked bacon), cut into small cubes
1 medium onion, roughly chopped
1 medium carrot, roughly chopped
1 celery rib, roughly chopped
2 tbsp tomato paste
1 tbsp unsalted butter (for sweating)

Bouquet garni

2 sprigs fresh thyme
4-6 parsley stems
1 bay leaf
1/4 tsp whole black peppercorns
1 garlic clove, halved (optional)

Directions

Prepare the roux separately. In a small heavy-bottomed saucepan, melt 45 g clarified butter over medium heat. Add 45 g flour and stir constantly with a wooden spoon. Cook 8-12 minutes until the roux reaches a deep brown color (darker than peanut butter, with a nutty aroma). Remove from heat and set aside.