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Sauces
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Here are the three sauces you can serve with the meat from the beef soup....

TOMATO SAUCE

1 1/2 Tbsp. soft butter

1 1/2 Tbsp. flour

1 c. water or stock

1 Tbsp. tomato paste

1/2 tsp. sugar

1/8 tsp. salt

2 tsp. vinegar

Melt the butter in a saucepan. Sprinkle the flour over the butter, stir and cook until mixture foams up. Don’t let it brown. Stir in the tomato paste, water or stock, and cook while stirring so no lumps form. When thickened, stir in sugar and salt. Taste and adjust seasoning if needed. For more “bite” add some of the vinegar to taste.

DILL SAUCE

1 1/2 Tbsp. soft butter

1 1/2 Tbsp. flour

1 c. milk, water or stock

1 1/2 tsp. good vinegar

1/2 tsp. sugar

1/8 tsp. salt

1 tsp. fresh dill, chopped

Melt the butter in a saucepan. Sprinkle the flour over the butter, stir and cook until mixture foams up. Don’t let it brown. Stir in the milk, water or stock, and cook while stirring so no lumps form. When thickened, stir in vinegar, sugar, dill and salt. Taste and adjust seasoning if needed.

HORSERADISH SAUCE

1 1/2 Tbsp. soft butter

1 1/2 Tbsp. flour

1 c. milk, water or stock

1/2 tsp. sugar

1/8 tsp. salt

2 Tbsp. horseradish

Melt the butter in a saucepan. Sprinkle the flour over the butter, stir and cook until mixture foams up. Don’t let it brown. Stir in the milk, water or stock, and cook while stirring so no lumps form. When thickened, stir in sugar, salt and horseradish. Taste and adjust seasoning if needed.