SAUSEN
BEREIDINGSWIJZE.
a. Velout? saus bereiden.
b. Garnituur bereiden :
Kampernoelies kuisen, eminceren, spoelen, sauteren in een weinig margarine, deglaceren met porto, laten inkoken met room tot sausdikte.
c. Saus en garnituur vermengen, Afsmaken met zout en peper.
BIJZONDERE AANDACHTSPUNTEN.
a. ARCHIDUCSAUS is een afgeleide van de VELOUTESAUS met een garnituur van KAMPERNOELIES in ROOM en PORTO.
b. Aandachtspunten van de velout?saus blijven van de toepassing.
c. Archiducroomsaus :
Kampernoelies kuisen, eminceren, spoelen, sauteren.
Deglaceren met porto.
Ingekookte room toevoegen.
Afsmaken met zout en peper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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