Let the bagel sauce take down Easter and try these delicious sauces. They are suitable for roast veal/beef, lamb and fish (salmon, trout, cod, catfish).
The completely broth-free and gluten-free sauce can easily be prepared without milk. But you have to tolerate mushrooms.
Mushroom sauce – this is what you need:
- 200 g of mushrooms
- 1 tbsp butter, maybe margarine without milk
- 2 shallots
- 1 clove of garlic
- 2 tbsp soy sauce or mushrooms (check gluten-free, soy sauce is available gluten-free)
- 3 dl cream, possibly dairy-free Gryr or Planti
- 1-2 dl of chicken or vegetable broth (you can buy ready-made broth)
- Finely chopped parsley
Here’s how you do it.
Cut the mushrooms into slices and fry them in butter with finely chopped onions/shallots and garlic until golden brown. Add soy sauce and soup with cream and 1 dl of broth. Bring to a boil and let the sauce simmer over low heat for 10-15 minutes until it starts to thicken. If too thick, add the rest of the broth. Season with pepper and maybe a little salt. Just before serving, add finely chopped parsley.
Tips: For a thinner sauce, use milk or light cream and smooth with cornstarch mixed in a little cold water.
Raspberry flavored sauce – this is what you need:
(gluten-free), made from broth and sour cream.
- 2 tbsp brown sugar
- 3 tablespoons of raspberry vinegar (bought from major grocery stores, raspberry in French: framboise, in English: raspberry)
- About. 6 dl beef/lamb broth (available in small jars 2-3 dl)
- 3 dl sour cream (light cream “separates”)
- Salt pepper
- Season with Fungi (Norwegian mushroom soy sauce) or soy sauce
Here’s how you do it.
Melt the white sugar (turn it into a light caramel, without burning). Add the raspberry vinegar (the sugar will harden, but it will gently cook through again with the vinegar). Boil into a thick syrup. Add the broth and sour cream and let the sauce simmer uncovered until it reaches the right consistency. The sauce can be left to soak for 1 hour (do not boil!), it will only get better. Check from time to time, do not stay away from the house/cottage.
Before serving, season the sauce with frying broth, mushroom soy, salt and pepper. If the sauce is too thin, smooth it out with cornstarch mixed with a little cold water.