Mornay sauce/Sauce Mornay is one of the most well-known French sauces and is a secondary sauce to one of the five French mother sauces: Bechamel sauce. The cheese sauce has been used for more than 200 years and typically includes grated Gruyère cheese added to the bechamel sauce. It can be used especially for fish … Read more
My take on a homemade béchamel sauce. The sauce is a white roux-based sauce, which is one of the five French mother sauces. The basic ingredients are butter, flour, and milk, and the sauce serves as a base for, for example, a mornay sauce, parsley sauce, or onion sauce. If you (like I am) are … Read more
YUM, THE BEST MUSHROOM-RED WINE SAUCE. Isn’t sauce just delicious? If you’re a sauce lover like me, I highly recommend this sauce. It pairs well with almost any kind of meat, especially red? If you want new inspiration in your daily meals, try a meal kit from our sponsor Hello Fresh. Get a discount of … Read more
My take on the delightful and luscious English cream/sauce Crème Anglaise. Serve your Crème Anglaise warm alongside, for example, a poached pear, or cold with a delicious chocolate soufflé. You can also chill it before churning it into ice cream with an ice cream maker. Essentially, a crème anglaise is the base for vanilla ice … Read more
Danish strawberries with burnt sabayon sauce ? I think it’s time to get that strong whisking arm going again ? This time with a delicious dessert sauce for beautiful red Danish strawberries. If you’re ready to whisk away and ready for a quick dessert in the sun, take a look here ?
Wow! This is insanely good! Nothing less than spring on a plate. Danish spring and summer mean asparagus, and it is a classic thing to serve them with sauce mousseline, so I had to give it a try. I had never made or tasted sauce mousseline before, but it certainly needs to be repeated, because … Read more
After learning the immersion blender trick for homemade mayonnaise, I don’t think I’ll ever go back to the “normal” way of whisking it. It’s so quick and easy, and it works every time. Of course, this means I eat more mayonnaise than before, as it’s a delicious dip that adds a lot of richness and … Read more
White asparagus – some pickled, others butter-fried, sourdough crisp, lumpfish roe, and a smoked blanquette sauce. It tastes quite lovely together with a large glass of Wednesday wine. White asparagus – some pickled, others butter-fried, sourdough flakes, lumpfish roe, and a smoked blanquette sauce. It tastes quite delightful with a large glass of Wednesday wine.
My take on a delightful and simple Romesco sauce. My version is simple and relatively easy to make, as it mostly takes care of itself in the oven. The sauce is made for 2 people, but you can easily make larger portions and use it for many different things: It can be a dip for … Read more
Right now the forest floor is brimming with wild garlic. They are especially found in deciduous forests near the Danish coasts, but also around Danish gardens. I just got some from my in-laws’ garden in Central Jutland, where they were hiding under the rhododendron bush. So go out and see if there’s wild garlic where … Read more