Sauces for salted meat, salads and grilled dishes

Vinegars can be: Red wine, white wine, apple cider, sherry or raspberry vinegar

Vinaigrette (French oil dressing):

1 tablespoon of wine vinegar, 3 tablespoons of oil (preferably olive oil), salt and pepper.

Start with the vinegar and whisk/shake in the oil. Season with salt, pepper or other seasonings, such as:

  • Finely chopped garlic

  • Finely chopped herbs

  • Mustard or mustard powder

  • Lemon juice or finely grated lemon peel (yellow only), then reduce the vinegar a little.

Sauces with sour cream and yogurt

It’s easy to make sauces yourself, try your hand at fresh herbs and other seasonings. Fill the sauces/marinades in a tight glass and keep in the refrigerator for 6-7 days.

The sour cream/yogurt based sauce can be served as a side dish to meat, fish, poultry or vegetables. Allow the sauce to cool and absorb the flavor for 2-3 hours before serving.

Basic clothing
2 ½ dl sour cream, mat yogurt, kesam or crème fraîche, ½ lemon juice, 1/2-3/4 teaspoon salt, coarsely ground pepper. Mix well. Add flavors of your choice.

Vegetable sauce
Basic sauce, add 1-3 cloves of garlic, plenty of fresh herbs like basil, 1-2 tablespoons of mustard or ravigote sauce. Salt, pepper, maybe a little sugar. Mix with a mixer to a smooth green sauce.

Garlic sauce
Basic sauce, add 2-4 cloves of garlic, 1/2 teaspoon of sugar or honey, maybe chopped fresh herbs.

Mustard sauce
Main sauce, add 2-3 tablespoons of coarse strong mustard and 1 tablespoon of ravigotte sauce.

Dressing à la Thousand Island
Main sauce, add ¾-1 dl sweet chili sauce or a good mixture of ketchup and chili sauce, 1 tbsp finely chopped pickle, 1 tbsp squeezed lemon.


The recipe fills a long pan. The recipe can be halved for a small long pan/proof dish.

If you want to freeze the dough the night before or early in the morning, use cold water and let the dough rise, covered, at room temperature for 6-8 hours. Repeat as described in the recipe.

  • 7 dl of lukewarm water
  • ½ pk of yeast
  • 1 dl + 2 tbsp olive oil
  • 2 teaspoons of salt
  • 1 tbsp honey (can be omitted)
  • approx. 16 dl of wheat flour

Dissolve the yeast in lukewarm water. Dry yeast is added together with wheat flour. Add oil, salt and honey. Add wheat flour and knead in a food processor for 6-8 minutes. The dough should be slightly sticky. Add 2 tbsp of oil towards the end so that it spreads throughout the dough. Cover the bowl with plastic wrap and leave to rise for at least 40-50 minutes. Spread the dough on a long form greased with butter or lined with baking paper. Put the plastic under for approx. 40 min.

Drizzle a little olive oil on the risen bread. Poke holes in the bread with your fingertip and sprinkle with flaky salt. Bake on the lower rack in a hot oven at 200 degrees for 20-30 minutes.

Cool on a wire rack.

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