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This recipe for Danish Red cabbage is a traditional and very popular side dish for many different dishes. Red cabbage is served all year around, however, it's very popular at Christmas where it's served together with the traditional Christmas eve dinner the 24th of December. In Danish we call this side dish Rødkål which translated simple means Red cabbage. We have used this recipe several times and its way better than the red cabbage you can buy at the super market. It's really simple to make and you only need five different ingredients, red cabbage, vinegar, currant juice, sugar and salt. You can easily change this recipe into a more personal dish by adding different spices according to your taste.
Normally we would use currant juice in this red cabbage, however, we have sometimes used elderberry juice instead which is just as good. Besides currant and elderberry juice I have also hear from one of my readers that you can use cranberry juice with good results. However, I have not had the time to try this myself yet. You can make this Danish red cabbage in due time you just have to store it in jars which have been cleaned using boiling water. This will kill all the different bacteria and extend the shelf life. If you have some extra fat from the traditional roasted Christmas duck you can add some of it to the red cabbage, this gives a delicious taste and makes the cabbage shine.
Danish Red Cabbage (Rødkål)
Ingredients
- 1 kg red cabbage (2.2 lb)
- 2 dl vinegar (3/4 cup)
- 1.5 dl currant juice or elderberry juice (2/3 cup)
- 150 g sugar (5 oz)
- 1 tsp salt
Instructions
- Step 1: Finely shred the red cabbage and make sure that the pieces are not too long. Put the shredded red cabbage in a large sauce pan.
- Step 2: Pour the vinegar in the sauce pan, turn on the heat and let it simmer for about 30 minutes. Stir in the cabbage regularly so that it doesn't burn to the bottom of the sauce pan.
- Step 3: Add the juice, sugar and salt to the sauce pan and let it simmer for another 30 minutes or until it has the right consistency. The consistency is basically up to you - the longer you cook it the softer you will get the red cabbage.
- Step 4: Clean some glass jars using boiling water. This will kill all bacteria so that the red cabbage will last longer. Pour the red cabbage onto the jars and seal them right away. Keep the jars refrigerated.
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If you have read some of the other recipes on our blog, you would know that we normally try to avoid carbs from white bread, pasta, potatoes etc. and replace it with salads. This salad with red cabbage, oranges and pomegranate is another salad that we like to make. The salad is perfect as a side dish for most meat and it has a wonderful taste.
The red cabbage brings a fresh and crisp feeling to the salad - it's just great. In Denmark red cabbage is a popular vegetable and it's especially used to make the famous Danish Red Cabbage which is a very popular side dish for many Danish Christmas dinners. Red cabbage is rich on vitamin A and C, and is very filling - a great and healthy salad.
We would also like to recommend our coleslaw with red cabbage and apples, which is another great salad.
Red Cabbage Salad with Oranges and Pomegranate
4 people
Preparation time: 30 minutes
Danish title: Rødkålssalat med appelsin og granatæble
Cuisine: Danish
Ingredients:
1/4 red cabbage
1 pomegranate
1 apple
1 large orange (or 2 small)
50 g (2 oz) walnuts
1 tbsp honey
2 tbsp balsamic
3 tbsp olive oil
pinch of salt and pepper
Instructions:
Step 1: Cut the red cabbage finely.
Step 2: Remove the seeds from the pomegranate. We have made a simple guide how to do this the easy way. Find the guide on our blog.
Step 3: Peel the orange and cut it in fine slices.
Step 4: Rinse the apple, remove the core and dice it.
Step 5: Mix all the prepared ingredients in a bowl or on a salad plate.
Step 6: Make the dressing; whip honey, balsamic, olive oil, salt and pepper together in a bowl. Pour the dressing over the salad.
Step 7: Gently mix the salad and serve it right away.
By Kim Nielsen
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On this page I would like to share a fantastic recipe for homemade Focaccia bread. A Focaccia is an oven-baked type of bread which is very popular in most of the world which includes Denmark. This bread is originally from Italy and is used as a side-dish for many different meals. The bread has a consistency like a thick pizza dough and is typically served with a rosemary seasoning.
Starter
As mentioned just above, this Italian bread is perfect as a side for many meals. However, I personally think this bread has so much to offer that it is able to act as a standalone dish. I can highly recommend using this bread as a starter or pre-snacking before dinner.
Welcome Snack
I have mentioned this before on my blog. I am a member of a dinner club where I meet up with a group of my best friends two times a month to eat dinner together. We go by turn and cook dinner for the other guys. I know for a fact, that this Focaccia bread is a perfect welcome snack for your guests. Prepare this bread so that it is ready when your guests arrive. Put it on the table and let them snack it while you are preparing the rest of the dinner. I personally think this bread is a way better welcome snack compared to chips and nuts which is a very common snack. It is a perfect table snack.
Seasoning
The special about this Focaccia bread is that it is typically seasoned with different types of herbs, olive oil and sea salt. Besides these typical toppings it is also sometimes common to use different types of cheese or vegetables. I have not tried it myself yet, but I have seen it a couple of times that this bread is topped with olives - it looks real delicious and a beautiful way of decorating the bread.
I personally prefer a simple olive oil, garlic, sea salt and rosemary seasoning - as said, very simple, traditional and super delicious way of making this homemade Focaccia bread.
Instructions
A Focaccia is very simple to make. It is basically just typical bread dough but the way it is baked and seasoned is what makes this bread special. In a large bowl, you start by dissolving the fresh yeast. If you are using dry year you simply just add this to the step with the flour. Now add the rest of the ingredients and knead everything into dough. Let it rise for 30 minutes while you are preparing the seasoning by mixing all the ingredients together.
Distribute the dough in a buttered oven pan and pick small holes/dents in the dough with your fingers. Pour the seasoning over the bread and let it rise for 30 minutes before baking it at 225 C (440 F) for about 15 minutes.
Homemade Focaccia
Ingredients
Focaccia Bread
- 3 dl water lukewarm
- 25 g fresh yeast
- 1 tsp sugar
- 1 tbsp olive oil
- 200 g durum flour
- 250 g all-purpose flour
- 1 tsp salt
Topping
- 4 tbsp vegetable oil
- 2 tsp sea salt
- 2 tsp rosemary
- 2 cloves of garlic
Instructions
- In a large bowl, dissolve the fresh yeast in the lukewarm water
- Add the rest of the ingredients and knead everything into smooth dough
- Set the dough aside and let it rise for 30 minutes
- While the dough is rising, prepare the rosemary and garlic topping. In a small bowl, add all the ingredients for the topping and mix it well together.
- In an buttered oven proof pan (25x30 cm), pour in the dough and distribute it in an even layer using your fingers and a little flour.
- Use your finger tips to pick small dents in the dough.
- Distribute the rosemary and garlic topping over the dough.
- Set it aside of rise for another 30 minutes.
- Bake the focaccia bread at 225 C (440 F) for about 15 minutes. When done remove the bread from the oven pan and let it cool off a little before serving it.
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In Denmark, and the Nordic countries in general, the 24th of December is a day which is packed with many great traditions. The 24th of December is the day where we get together with our family, eat a lot of delicious food, exchange presents and celebrate Christmas.
A typical Danish Christmas eve dinner consist of roasted duck or roasted pork, served with Danish red cabbage, boiled potatoes and these sugar browned potatoes. For dessert it's a big tradition to serve the Danish rice pudding (Risalamande).
See also: Recipe for Traditional Danish Christmas Duck
Sugar browned potatoes is, as the name applies, potatoes fried in butter and sugar so that they get a nice and delicious brown sugar coating - it's like caramelized brown potatoes. These sugar browned potatoes can be served all year around, however, they are mostly served as a side dish for a Christmas dinner.
The recipe for Danish sugar browned potatoes is easy to make and very delicious. The recipe is simple - the small baby potatoes are boiled and fried in melted sugar and butter on a hot frying pan. The potatoes get very shiny, sticky and super delicious. You can with advantage boil and peel the potatoes the day in advance and then just fry them just before they are to be served - this will save you a lot of time on the busy day of Christmas eve.
Read also: Recipe for Danish red Cabbage (Perfect for a Nordic Christmas)
In Denmark you can buy already boiled and peeled potatoes on glass jars - we will absolutely not recommend buying these prepared potatoes. We always buy a bag of fresh potatoes, boil and peel them ourselves - they simple just have a much better taste and consistency.
If you are interesting in other traditional Danish Christmas recipes you can take a look at our recipe archive.
Nordic Sugar Browned Potatoes
Ingredients
- 1 kg small baby potatoes
- 1 dl sugar
- 25 g butter
- 1 dl duck grease (optional)
Instructions
- Clean the potatoes but leave the peel on. Boil the potatoes in lightly salted water for about 15 minutes. Don't boil them too soft.
- Peel the potatoes using a knife. Let the potatoes cool off before you proceed. You can with advantage do this the day before you actually need the browned potatoes.
- Pour the sugar in an even layer on a cold frying pan. Turn on the stove at medium heat and let the sugar melt without stirring in it. Try to avoid using a frying pan with Teflon coating.
- When the sugar is melted add the butter to the pan and turn up to high heat. Add the potatoes to the sugar/butter mixture.
- Fry the potatoes in the sugar/butter mixture for about 5-7 minutes. Turn the potatoes constantly. If you are making these potatoes for your Christmas dinner and you have some extra duck grease - then add 1 dl (1/2 cup) of the grease to the pan with the potatoes. This will give the potatoes a great taste and a nice look.
- When the sugar is sticking evenly to the potatoes they are done.
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These Crispy Avocado Fries with a Chipotle sauce is just a perfect starter or a welcome snack for your guests. Find the super easy recipe on this page.
See also: My best Nordic recipes
These Avocado snacks are very easy to make and it does not really take that long.
A batch of these crispy Avocado fries takes about 40 minutes to make where 20 of these minutes you don't have to do anything. In this extra time you can prepare the Chipotle sauce or maybe just relax.
Chipotle sauce
I typically serve these Avocado fries with a good Chipotle sauce which I think is a good match with the crispy Avocado.
Besides the Chipotle sauce, I can recommend a stronger chili sauce or maybe a barbecue sauce. However, I would recommend you to find your own favorite dipping. Maybe you have a sauce/dipping that you really like.
Basically it is up to your own preferences what kind of dipping you serve these Avocado fries with.
If you have a great sauce, that you think is a good match, I would love to hear from you in the comment section below.
My Dinner Club
Two times a month I am meeting up with my study group from my time at the university. Then we go by turn and cook dinner for each other.
The rule is that the dinner should consist of a minimum a two-course dinner and then it is up to each person if it should be a starter and main course or it should be a main course and a dessert.
I know that these types of social dinner clubs are a popular thing here in Denmark. If you are not a part of a dinner club I can highly recommend you to start one. I think it is a fantastic way of getting together, have a good time and to eat some great food.
This was a long story about my dinner club with my friends. What I really want to say is that one day I was planning for this dinner club, I stumbled upon this recipe for these crispy Avocado fries. In instantly knew that I had to make them. The recipe below is the one I always uses.
Instructions
As I have mentioned above, these Avocado fries are super easy to make.
You start by peeling two ripe Avocados and cut them into several thick wedges.
Prepare three deep bowls: One with all-purpose flour, one with beaten eggs and one with panko breading.
Then you transfer the Avocado wedges through the three bowls one-by-one.
Place the panko covered Avocado on an oven grid and bake them in a 220 C degree (425 F) hot oven for about 15-20 minutes.
Crispy Avocado Fries
Ingredients
- 2 Avocado
- 2 eggs beaten
- 2 dl 1 cup all-purpose flour
- 2 dl 1 cup panko breading
- Salt and pepper
Instructions
- Peel the Avocado, remove the seeds and cut it into slices/wedges
- In three deep plates or bowl, add the flour, beaten eggs and panko breading.
- Now it is breading time. First cover the Avocado slices in flour, then in the eggs and finally in the panko breading.
- Place the breaded Avocado slices on an oven grid and bake them at 220 C (425 F) for about 15-20 minutes or until they are nice and golden.
Notes
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Many people knows that broccoli is one of the most healthy vegetables you can eat. According to many researches, broccoli is a great source of fibers, vitamin D, vitamin K, calcium and Folate. The vegetable is also known to be able to lower the risk of cancer because of sulforaphane which is inside this great vegetable. It is simply a real super vegetable.
However, many of these good nutritions, which are inside this delicious vegetable, are lost due to the way many people are cooking broccoli. The problem, I have seen too many times, is that people are covering the broccoli with water and boiling it for a long time. There are actually two problems with this way of preparing broccoli. Number one is that some of the great nutrition are easily released from the vegetable and transported into the water which later are drained into the kitchen sink. The second reason for not preparing broccoli this way, is that you spend an extra great amount of energy, of heating up the water, compared to the method I have shown in the recipe just below.
So how should you cook broccoli? The right way of preparing broccoli is to steam it in very little water for only 2-4 minutes. The recipe for steamed broccoli is pretty simple; You start by rinsing the entire broccoli under cold water. Then you cut away the harder outlet layer at the stem of the broccoli. Cut the broccoli into smaller pieces the way you prefer them. In a pot add about 1 dl (1/2 cup) of water and pour in the broccoli. Add some salt, olive oil and maybe a little garlic. Turn on the heat at maximum power and steam the broccoli under a lid for about 4 minutes. The total working time is about 10 minutes including cleaning. It is that easy to prepare some of the most healthy side dishes in the world.
You can serve the steamed broccoli together with most meat. I will also recommend to try this steamed broccoli together with these danish pork meatballs. Enjoy.
Steamed Broccoli
3-4 people
Preparation Time: 5 minutes
Total Time: 10 minutes
Category: Dinner
Ingredients:
one bunch of broccoli
1 dl (1/2 cup) of water
a little olive oil
salt
Instructions:
1. Rinse the entire broccoli under cold water
2. Cut away the hard outer layer of the stem. This layer contains long fibers which does not taste good.
3. Cut the broccoli into smaller pieces. If you don't like the stem, you can also cut away this part. However, I recommend to keep it.
4. In a pot, add about 1 dl (1/2 cup) of water
5. Place the broccoli in the pot
6. Add a little olive oil and some salt
7. Steam the broccoli under a lid for about 3-4 minutes. The color of the broccoli turns from a light green color into a beautiful dark green color when its done.
Serve the broccoli directly after together with a steak or some other meat.
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This recipe for Danish Cold Potato Salad, or Kold Kartoffelsalat as we called it in Denmark, is a great summer side dish and is a most-have for a traditional Nordic barbecue party. Cold Potato Salad is a fantastic side dish for most types of meat especially sausages and pork made on a grill. It is very easy to prepare and it has a great and fresh taste which is perfect for a hot summer day. For me, this dish has some great memories attached to it. I always remember it from my childhood and that we almost always had it as a side dish in the summer time. I did grow up in a family where almost all dinners, during the summer period, were prepared on a grill in the garden - so of course we did eat a lot of Danish Cold Potato Salad.
Making a homemade Cold Potato Salad is super easy and you only need six different ingredients; sour cream, soured milk/Greek yogurt, bunch of chives, red onion, salt and of course potatoes. As mentioned above it is very easy to make a portion of this dish. You start by cooking the potatoes, with its peel on, in boiling water. While the potatoes are cooking, you continue making the dressing. In a large bowl, you add the sour cream, soured milk/Greek yogurt, salt and finely chopped chives. Remember to thoroughly wash the chives. Mix the ingredients for the dressing, set it aside while preparing the potatoes. When the potatoes are cooked - this normally takes about 10-15 minutes (the potatoes should be soft on the inside) - use a knife to gently remove the peel from the potatoes and then dice them up nicely. Add the diced potatoes to the dressing and gently mix everything around.
Serve the Cold Potato Salad with sliced tomatoes on the top.
Danish Potato Salad
3-4 people
Preparation time: 25 minutes
Total Time: 35 minutes
Danish title: Kold kartoffelsalat
Cuisine: Danish
Category: side dish
Ingredients:
650 g (1.5 lb) small potatoes with peel
2 dl (1 cup) creme fraiche/sour cream
2 dl (1 cup) soured/acidified milk (or Greek yogurt)
bunch of chives (about 1 dl/1/2 cup), finely chopped
1 red onion, finely chopped
salt
Instructions:
1. In a large pot add some water and bring it to boil; cook the potatoes with the peel for about 10-15 minutes depending on the size of them. They should be nice and tender when done. The potatoes should be covered in water during this cooking process.
2. Use a knife; gently peel of the peel of the potatoes while they are still a little hot.
3. Dice the potatoes in smaller bite-size pieces.
4. In a bowl; add the cream fraiche/sour cream, Greek yogurt, finely chopped chives, finely chopped onions and salt. Mix all the ingredients into a nice dressing.
5. Add the prepared potatoes and gently mix them with the dressing.
6. Decorate the top of the bowl with chopped chives and tomatoes.
Tip: Keep in the fridge.
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Today, I would like to share another Danish recipe. In Denmark we refers to this recipe as 'Hens in Tartlets' or sometimes simply just 'tartlets'. Hens in tartlets is an old and very traditional Danish recipe. Even though, this is an old dish it is still very popular and is typically served at buffets at restaurants around in Denmark, at Christmas dinners or maybe just at home, a Saturday evening, when you are hungry for traditional Danish food. They are sometimes uses as a starter because of their relatively small size and 'lightness'. However, they are also sometimes served as the main course typically together with some other food.
The Tartelets
The traditional way of serving this chicken and asparagus sauce is in the small crisp bread cups called Tartlets. Danish Tartlets are a very common thing in Denmark and can be bought in most super markets and grocery stores. They are very cheap and typically comes in packs of 10-15 Tartlets.
Unfortunately, I am quite sure these crisp Tartlets are a Danish thing and I think they can be very difficult to buy outside Denmark. However, I think you can get them from some bakeries or maybe a Nordic food store if you have one of these in your area. If you know a good store, outside Denmark, which sells these Tartlets or maybe just something similar, I am sure other readers of my blog would love to read about this in the comment section below.
Traditional Hens Meat
In the traditional recipe for Danish Tartlets is it actually not chicken breast filet that is used as the meet. The problem with the chicken filet we can buy nowadays is that the chicken is raised in record time - sometimes as low as 30-40 days are used to raise a chicken from the cracking of the egg to the butchering. Besides the fast growth, the chicken filet is also typically pumped with saltwater. These two factors results in some chicken meat that can sometimes be a little doll in the taste. In the original recipe the meat comes from a whole hen which has not been fast raised. In the old days in Denmark, it was the hens, which were too old to lay eggs that were used in the recipe for Tartlets. The meat on old hens is too tough for frying but it is still full of great taste and is therefore perfect for this recipe where the meat is cooked in water.
Whether you are using the old and traditional way with hens meat or the quick version using chicken filets, I normally estimates about 60 grams (2 oz) of meat per person.
Fresh Asparagus or Caned
In Denmark, it is very difficult to find fresh white asparagus when they are off-season. In the off-season, I always uses the caned asparagus, which I personally think is a great alternative to the fresh ones. However, if you can find the fresh asparagus I will of course recommend them to get the best taste.
Instructions
The chicken meat:
In a sauce pan; bring about 1,5 liter (1/2 gal) of water to boil. Add some chicken stock and the chicken filet. Cook the chicken filet for about 20 minutes. The chicken most be cooked all the way through but not over-cooked. When done, dice up the chicken in small pieces of about 7x7 mm (1/3x1/3 inch). Save the water used to cook the chicken.
The White Sauce:
The white sauce is made from the few ingredients; butter, all-purpose flour, milk and then some of the water used to cook the chicken or the asparagus. Especially, the last part is important to get the best taste. The water used to cook the chicken is full of great taste and is perfect as a base for this sauce. Alternatively, you can use the water from the cooking if the asparagus.
You start by melting the butter in a saucepan, and then you step-wise add the all-purpose flour while whisking the butter into the flour. Once all the butter and flour is mixed into one stick butter-flour ball then you add the milk and the cooking water from the chicken step-wise, again, while whisking. It is important that you whisk a lot to get rid of the flour lumps.
Let the sauce simmer for about 5-10 minutes or until the consistency is nice and thick. The thickness of the sauce should be relatively thick and not too liquid. When the sauce is almost ready add the cooked chicken and the prepared asparagus and heat everything up.
Warm the tartlets in an oven for a couple of minutes. Fill each tartelet with the white chicken and asparagus sauce. Decorate the top of the tartlets with freshly chopped parsley.
Danish Chicken and Asparagus Tartlets
3-4 people
Preparation time: 40 minutes
Total Time: 40 minutes
Danish title: Tarteletter
Cuisine: Danish
Category: dinner
Ingredients:
1.5 l (1/2 gal) water
chicken stock powder
350 g (12 oz) chicken breast
150 g (5 oz) white asparagus
40 g (1 1/2 oz) butter
5 tbsp all-purpose flour
2 dl (4/5 cup) milk
2 dl (4/5 cup) water (from the cooking of the chicken)
salt and pepper to taste
Instructions:
1. Start by bringing about 1.5 (2/5 gal) of water to boil. Dissolve the chicken stock in the water.
2. Add the chicken breast filets to the water and let them cook for about 20 minutes. They must be done in the middle but try not to over-cook them.
3. When the chicken is done; cut the chicken into smaller pieces about 7x7 mm (1/3x1/3 inch). Remember to save the water used to cook this chicken.
4. If you uses fresh white asparagus; clean them and boil them to tender in water - you can also just caned asparagus. Cut the cooked asparagus into smaller pieces with a length of about 2 cm (4/5 inch).
5. Continue by preparing the white thick sauce. In a saucepan; add the butter and slowly melt it.
6. Add the all-purpose flour to the butter. Whisk everything into a nice butter-flour mixture.
7. Step-wise add the milk and the water (only 2 dl or 4/5 cup) used to cook the chicken. Whisk continuously until all flour lumps are dissolved.
8. Let the sauce simmer for 5-10 minutes or until it has a good and thick consistency.
9. Add the prepared chicken and asparagus pieces. Let it heat up in the white sauce.
10. Warm the tartlet cups and fill them with the chicken and asparagus sauce. Decorate the top with chopped fresh parsley.
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This recipe I have presented on this page is probably one of my top-3 ways of preparing potatoes. The recipe is an old and very traditional Swedish way of cooking potatoes. The name for this great side dish is in Swedish called Hasselbackspotatis. The literal translation is Hazelslope Potatoes. In Danish they are called Hasselback Kartofler or sometimes just Hasselbagte Kartofler.
I have been told that these potatoes originates back to a restaurant in Stockholm called Hasselbacken which opened back in 1853. Hasselbacken was a well known and upscale restaurant in Djurgården area. The actual date when the potatoes were served the first time is a bit unknown to me. I have not been able to confirm this story.
These potatoes are super simple to make. In general is all about making many deep cuts into some medium to large potatoes, brushing them with an herb and butter mixture and then baking them for some time. The cooking time is of course depended on the size of the potatoes.
The delicious thing about these Hasselback Potatoes is that all the deep cuts in the potatoes creates a nice and crisp crust on the outside and at the same time keeps the potatoes nice and soft on the inside. The butter and herb mixture gives the potatoes a fresh and special taste. I simply love these potatoes. I normally serve these potatoes together with some meat and a nice salad. They go especially great together with this a pork tenderloin or a Danish Roasted Pork.
I can easily remember having had these potatoes since I was a little kid and I remember that I loved them. I especially remember that I loved to help making these potatoes. It is somehow fun to make all the deep cuts in the potatoes. This is a simple and traditional Swedish recipe and I will absolutely recommend you to try them.
Swedish Hasselback Potatoes
Ingredients
- 1 kg potatoes (2 lb)
- 50 g butter (2 oz )
- 2 tbsp rosemary , fresh or dried
- 2 tbsp thyme , fresh or dried
- 2 clove garlic , finely chopped
- salt
Instructions
- In a sauce pan; melt the butter at low heat.
- When the butter is melted; chop the herbs and garlic and add it to the butter. Let it cook/sit for about 5-10 minutes on very little heat.
- Clean and peel the potatoes.
- At the bottom side of the potatoes make a small horizontal cut. This will make sure the potatoes sits stable on the oven plate.
- On the opposite side; make deep cuts side-by-side into the potatoes. The cuts should be about 2/3 into the potatoes and about 2 mm apart.
- On a parchment paper covered oven plate; place the potatoes side-by-side with the grooves upwards.
- Brush the potatoes with the butter and herb mixture.
- Bake the potatoes for about 60 minutes at 200 C (400 F). The cooking time is depended on the size of the potatoes. The potatoes are done when you can easily stick a fork into them. During the cooking brush the potatoes 2-3 times extra with the herb mixture.
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This recipe for Bechamel Sauce, I have shared here on this page, is the one I always use when I am making sauce for a homemade lasagne. A bechamel sauce is a simple and basis white sauce which is based on the few and common ingredients; butter, all-purpose flour and milk.
A Bechamel Sauce is considered originally from the French cuisine and is a semi-thick white sauce. As said above, I normally always use this sauce when making Lasagne - I just add a little nutmeg to give it some extra flavor. However, this sauce is also very good as a base for other sauces like Mornay sauce, which is made by adding grated cheese to the bechamel sauce. Other delicious sauces, which is made, based on this bechamel sauce is; mustard sauce, Soubise sauce and cheddar cheese sauce.
It is very simple to make a good bechamel sauce. You start by melting the butter in a saucepan. Then you add the all-purpose flour and mix it well with the butter. The last step is to add the milk step-by-step while whisking well to break and avoid flour-lumps in the sauce. Let the sauce simmer at low-medium heat for about 5 minutes while stirring to avoid burning. It is that simple to make this sauce.
Bechamelsauce
5 dl (2 cups)
Preparation time: 10 minutes
Total Time: 10 minutes
Danish title: Mornay sauce
Category: sauce
Ingredients:
25 g (1 oz) butter
4 tbsp all-purpose flour
5 dl (2 cups) milk
salt and pepper
1 tsp ground nutmeg
Instructions:
1. In a small saucepan; melt the butter
2. Add the all-purpose flour step-wise while stirring. Heat the butter and flour mixture for 1-2 minutes.
3. Add the milk step-wise while whisking well to even out the sauce.
4. When all the milk is added; let the sauce cook for about 2-4 minutes while whisking.
5. Add salt, pepper and nutmeg to taste.
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