Difference between revisions of "Roomsaus"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Dutch ([^cC])(.*)\]\]" to "Category:Dutch cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* [[pepper]], [[salt]] and [[lemon juice]] to taste | * [[pepper]], [[salt]] and [[lemon juice]] to taste | ||
| − | == | + | == Procedures == |
# Mix the [[flour]] with a little cold [[water]] to make a paste. | # Mix the [[flour]] with a little cold [[water]] to make a paste. | ||
# Bring the [[beef stock]] to the boil and bind it with the [[flour]] paste. | # Bring the [[beef stock]] to the boil and bind it with the [[flour]] paste. | ||
Latest revision as of 18:55, 26 June 2012
Description
This cream sauce goes well with calf's tongue and boiled chicken.
Ingredients
- ½ liter beef stock
- 30 g butter
- 30 g flour
- 1 egg yolk
- dash of cream
- pepper, salt and lemon juice to taste
Procedures
- Mix the flour with a little cold water to make a paste.
- Bring the beef stock to the boil and bind it with the flour paste.
- Leave to boil for a short while and take off the heat.
- Add the cubed butter.
- Beat the egg yolk with the cream, and pour some of the warm sauce in with the mixture in small amounts, beating all the time.
- Add this mixture back in with the rest of the sauce and add pepper, salt and lemon juice to taste.
