Recipe for vegetable sauce
Vegetable sauce is an easy way to incorporate more greens into your cooking, and it is also packed with great flavor.
The blended vegetables help to thicken the sauce.
Typically, we use a mix of root vegetables and other greens for our vegetable sauce.
For instance, when we make large, slow-cooked cuts either in the oven (roasting pan/ovenproof dish) or in a clay pot, we use the vegetables and the broth for our sauce.
Check out this recipe for schweinhaxe, where the vegetables from cooking the meat can be used in the sauce.
Servings: Portions
Vegetable Sauce
Ingredients
- Mixed vegetables from dish in roasting pan or ovenproof dish
- stock from the dish
- Milk or cream, possibly
- Broth cube or powder
- Gravy Color
- Gravy Thickener
- Spices salt and pepper
- Lemon Juice
- Sugar
- Vinegar
Instructions
- Blend the vegetables with a bit of the stock and pour it into a saucepan.
- Heat it up well and gradually add stock until the consistency is as you want it.
- If the sauce is too thin, you can always add a flour mixture at the end.
- Although there is plenty of flavor in the stock and the vegetables, it often helps to add a bit of bouillon (I always use Fond du Chef) to the sauce.
- If it is too thick, thin it with a bit of milk.
- The color of the sauce is usually yellowish (from the vegetables), so remember to use gravy browning.
- Feel free to add a bit of cream at the end and season with salt, pepper, lemon juice, and vinegar. Normally, I would also season with sugar, but as the sauce is often on the sweet side due to the vegetables, it is rarely necessary.