Base Sauce for Many Other Sauces
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g sour cream
- 3 tablespoon mayonnaise
- 2 tablespoon crème fraîche
- salt and pepper
For the sauce: (garlic sauce)
- 2 cloves garlic
For the sauce: (horseradish sauce)
- 1 root horseradish
For the sauce: (ice sauce)
- 3 hard-boiled egg (s), sliced
- 2 tablespoon mustard
- 3 pickled cucumber (s)
- possibly parsley
- possibly quark
- possibly yogurt
- possibly chives
Print Recipe
Pin Recipe Instructions
- Mix the ingredients of the base sauce well. Season to taste with salt and pepper. You can also vary it with yoghurt and curd cheese.
- Garlic sauce: Press the desired number of garlic cloves into the base sauce. Mix in finely chopped chives if necessary. Sprinkle the finished sauce with chives.
- Egg sauce: put 2 slices of the egg aside. Finely chop or chop the hard-boiled eggs and pickles and carefully stir into the base sauce with the mustard. Place the egg slices on the finished sauce. Garnish with parsley if necessary.
- Horseradish sauce: Slice some fine slices from the horseradish root and put aside. Finely grate the horseradish and stir into the base sauce. Decorate the finished sauce with the slices. (In Austria they say horseradish horseradish)
- The sauce can be modified as desired.
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