I remember my mother making her smooth gravy, she’d always put so much time, love and devotion into her delicious meals. This method and basic recipe below is called in German “Einbrenne” or in French “Roux”
This recipe of making Gravy is very old. You’d use your pan drippings (or butter) from your roast to thicken gravy while adding an intense flavor and nice texture.
Continue reading Make a smooth Gravy from scratch with Einbrenne or Roux
When I have Basil in abundance in the summer, I prepare one of my favorite dishes, which is Cheese Tortellini with a fresh Pesto sauce. It taste best with pasta, but is also delicious with crackers or baked potato Continue reading Italian Basil Pesto – a tasty sauce for your Pasta
Preparing this kind of Horseradish Sauce is my preferred method, because I like it fruity-tangy. It can be served cold, or room temperature/warm Continue reading Fruity tangy Horseradish Sauce
A Greek Yoghurt sauce with Cucumber and Garlic that taste great with Bifteki, Gyros, or simply with toasted Baguette, or as a dip for Vegetables, like carrots and celery Continue reading Tzatziki Sauce for Greek Dishes