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Kolde sauser

6 recipes · Sauser

6 kolde sauser recipes from the “Big Cookbook,” in the sauser category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Lobster sauce II

    Lobster sauce II from Erken's Big Cookbook (1949): a cold sauce of butter, flour and cream with lobster roe, served with lobster pieces for fish in aspic.

  • Cold game sauce

    Cold game sauce from Erken's Big Cookbook (1949): strong gravy with gelatine, chilled and folded with whipped cream, for cold fowl and game pâté.

  • Five-minute mayonnaise

    Five-minute mayonnaise from Erken's Big Cookbook (1949): egg yolks whisked with near-boiling water and warm oil, seasoned with vinegar and mustard.

  • Mayonnaise for cold meat

    Mayonnaise for cold meat from Erken's Big Cookbook (1949): mayonnaise made from two egg yolks stirred with tomato purée and grated horseradish.

  • Mayonnaise for storing

    Mayonnaise "to have to hand" from Erken's Big Cookbook (1949): a cooked mayonnaise base of cream, vinegar and egg yolks that keeps cold in jars.

  • Ham sauce

    Ham sauce from Erken's Big Cookbook (1949): redcurrant jelly melted in a water bath and whisked with mustard, lemon juice, red wine and bitter-orange extract.