Category Archives: Sauces

Simple tomato sauce for pizza

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Sometimes all the hassle is not needed…put everything cold in a bowl / saucepan and mix with a hand mixer then it is ready to spread on the pizza, so do not cook etc., just cold everything.

  • 2 jars whole peeled tomatoes (good quality)
  • 3 tablespoons cold-pressed olive oil
  • 2 tsk torkad oregano
  • 1 tablespoons white / red wine vinegar
  • 1 garlic clove
  • ½ st red chili, chopped with or without seeds…choose yourself.
  • 1 teaspoon salt
  • 2 msk tomatpuré

Red wine sauce for beef fillet

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You do:

  • 1 st charlotten onion
  • 1 Each clove of garlic
  • ½ tsp tomato puree
  • 1 st plum tomato
  • 4 dl red wine
  • 1 Each bay leaves
  • 1 kvist timjan
  • ½ dl beef fund / veal fund in bottle
  • Some water
  • A few drops of red wine vinegar
  • Salt and black pepper
  • Oil
  • Butter

Do this:

  1. Chop onion and garlic and place in a hot frying pan.
  2. Chop the tomato into smaller pieces.
  3. Let the onion take on some color before you “rostar” the tomato puree in the middle of the pan for a few seconds.
  4. Mix the onion with the tomato puree before adding the chopped plum tomato
  5. In with bay leaves and fresh thyme in the frying pan
  6. Pour on the red wine (as 4 dl) and let everything reduce to just over half
  7. Now pour on the beef stock and some water and let everything boil again
  8. If you fried beef fillet with oil, butter, garlic and thyme so take up the meat when it is ready and now pour the sauce over the frying pan in which you fried the meat (this makes the taste of the sauce even better)
  9. Now strain the sauce in a fine-mesh strainer into a small saucepan and squeeze out all the valuable liquid through the strainer with a wooden spoon into the saucepan.
  10. Keep the sauce warm and just before serving, you should disassemble some butter before to shine it up and get extra good taste.

Habanera sauce / Chili sauce

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Ingrediencer:

  • Chilifrukter,12 st (type bell pepper).
  • Yellow onion, 2 pcs medium-sized
  • Garlic cloves, 2 st
  • Salt, 2 tbsp
  • Olive oil, 2 tbsp
  • Chilipulver, 2 tsk
  • Sugar, 2 tbsp
  • Plum tomatoes, 6 st
  • Apple cider vinegar, 150 ml
  • Fresh apple juice, 250 ml
  • Spices …

Do this:

  1. Add chili, onions, garlic in a food processor and a generous pinch of salt and run for a minute in the mixer until everything is chopped / finely chopped.
  2. Put everything in a warm (medium heat) “high” frying pan in which you have a little olive oil first (as 2 tbsp) before you put everything in the pan.
  3. When it has started to simmer, add 2 tablespoons chili powder.
  4. After a minute you add 2 tablespoons granulated sugar
  5. Let simmer for approx 10 minutes
  6. Run the tomatoes in the food processor until finely chopped and add the tomatoes to the frying pan
  7. Add 150ml apple cider vinegar to the frying pan
  8. Add the apple juice
  9. Let simmer for approx 20 minutes
  10. Season with a little salt / pepper if you want
  11. Run everything in a blender until the mass becomes “liquid / sauce”
  12. If you want it smooth, everything runs through a fine strainer
  13. Pour into bottles that you have of course run in the oven on 100 degrees in 10 my alt in boiling water bath to get rid of all bacteria

Enjoy !

Classic Cream Sauce

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Ingredients:

This gives approx 2,5 dl finished sauce

  • 0,5 yellow triple, sliced
  • 0,5 red apple, in pieces
  • a few sprigs of thyme
  • butter, for frying
  • 2 cups veal stock (see the lesson on funds and broth)
  • 2 cup heavy cream
  • 1 tablespoons blackcurrant jelly
  • 1 tsp anjovisspad
  • a pinch of salt
  • ev. 1-2 tsk maizena + 1-2 teaspoon water
  • a dollop of butter, to shine with

Do this:

  1. Fry onion and apple and thyme in a little butter on medium heat for about 3-4 minutes to get the sweetness in both onion and apple.
  2. When you have a nice color of onion and apple, add the veal stock. Reduce and cook until half is left.
  3. Add cream and cook to a fine consistency, just a few minutes.
  4. Taste with jelly and anchovy spatula to get a nice umami taste.
  5. Skip, but taste yourself.
  6. Strain your cream sauce and make sure to squeeze the onion and apple through the strainer so you get the sweetness and acidity in the sauce.
  7. If you think the sauce is too thin, ride it with the cornstarch mixed with water.
  8. Whisk, bring to the boil and feel the texture. Add a little more if you want a thicker sauce.
  9. Just before serving, blanch the sauce by adding a dollop of butter to further enhance the taste.

Chicken wings Buffalo Style

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chicken wings

  • In kg of chicken wings
  • Salt, pepper
  • Smoked paprika powder
  • Wheat flour
  • cooking oil

Strong sauce

  • 10 pcs red pepper (Spanish pepper)
  • 2 cloves of garlic
  • In dl brown brown sugar
  • 1 cups water
  • 1 dl apple cider vinegar
  • Salt
  • 25 gr butter

Dipping

  • 200 gr blåmögelost
  • 2 dl fresh cream
  • 1 tablespoons vitvinsvinäger
  • Salt

Serve celery to the dip

Do this:

  1. Divide the wings with a knife in the natural cut that is on the wings.
  2. Season with paprika powder, salt and pepper
  3. Sift the flour over the wings
  4. Fry in 180 grader, a few at a time
  5. Squeeze blue cheese with a fork and mix in the creme fraîches and vinegar in a bowl. Salt a little
  6. Fry the bell pepper on medium heat in a large frying pan so it gets a little color.
  7. Put in the garlic cloves (that you have lost).
  8. Pour in the water, apple cider vinegar and brown sugar in the frying pan.
  9. Let simmer for a few minutes on low heat.
  10. Take everything from the frying pan and pour / put in a blender and include the butter and a little salt.
  11. Run everything into a smooth sauce in the blender.
  12. Pour the sauce back into the frying pan and the fried chicken wings and mount the wings in the sauce so that the sauce covers the wings.
  13. Serve with the dipped bleach celery sticks.

Hollandaisesås

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Ingredients
300 g butter
2 yolks
2,5 tbsp lemon, saft
1 tbsp water
1 krm salt
0,5 pinches cayenne pepper

Do this:
Melt the butter and keep the temperature at about 50 grader.

Mix the egg yolks and lemon juice in a saucepan.

Beat vigorously until the mixture thickens and has a temperature of about 50 grader.

Carefully fold in the melted butter, dropwise at first and then in a fine mist,. If the sauce is getting too thick, you can add a few drops of warm water.

Then just continue to add the melted butter gently.

The sauce is ready when traces whisk remaining seconds. Season with salt and a little cayenne pepper.

The pepper sauce for grilled meat

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Ingredients

2 st schalottenlökar

1-2 tablespoons whole peppercorns * pink pepper, green pepper, Black Pepper - choose or mix (start with less)

butter for frying

3 cup cream

2 dl creme fraiche

1 tsk dijon

1 msk tomatpuré

1 msk tamarisoja

1 msk kalvfond

1/2 dl balsamic or red wine

1 krm salt

Instructions

Crush the pepper in a mortar or the like, and finely chop löksen. Fry in butter with the softened and lightly charred.

Stir all ingredients and season to taste something.

Let reduce (boil down) to the desired consistency..

Aioli,,en,tsp mustard / Dijon Mustard,,sv,tsp vinegar,,sv,kajenpeppar,,sl,Whisk together mustard,,sv,egg yolks and vinegar,,sv,Drop the oils in a gentle stream while whisking vigorously,,sv,Season with crushed garlic,,sv,salt oh kajennpeppar,,pl,Would you then a few drops of lemon juice also be plenty of aioli,,sv

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Ingredients
2 yolks
1 1/2 cup canola oil
1/2 dl olivolja
1-2 cloves of garlic
1 tsk fransk senap/dijonsenap
1 tsk vinäger
salt
kajenpeppar

How to use
1. Vispa ihop senap, äggulor och vinäger.
2. Droppa oljorna i en försiktig stråle samtidigt som du vispar kraftigt.
3. Smaksätt med pressad vitlök, salt och kajennpeppar.
4. Vill du så kan några droppar citronsaft också vara gott i aiolin.