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Hamburger patties (hakkebøf) with gravy is every Danes favorite dish. At least it is a close tie as the national dish along with the "frikadeller" meatballs. We take this dish very seriously, so I have made a very detailed explanation on how to do it "right".
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A cold creamy sauce of fresh berries. A good side dish for ice cream, cakes and fruits. It is not cooked unlike a jam, so it retains its fresh taste.
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Duck stock is not often used for anything but duck sauce. Duck soup is quite unusual :-) But duck sauce is a classic, so here is a stock that is very suitable for that. In denmark it is mostly eaten around christmas eve, but it really should be eaten all year round.
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I'm not much for eggplant. It's like a dry and boring version of the cucumber. Which is already the world's most boring vegetable. But if the eggplant is cooked just right, it can be really delicious in both taste and texture. Eggplant puré is one of the "good" cooking methods. Here are two different versions from both the Mediterranean and Asia. With some variations on top.
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The classic brown sauce must be made with a heavy dark stock with the right herbs. Then it will be good! A few stock cubes and a spoonful of sauce darkener just doesn't cut the mustard.
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I often use stock in my cooking, and I like to have pre-cooked chicken leftovers in the refrigerator. So about once a week I make a batch of pressure cooker stock of chicken. It is much easier and faster than the traditional way, and it tastes excellent.
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Video Recipe - A tomato sauce can easily become too complicated. You can actually make one that is *very* simple, quick and extremely tasty with just a few ingredients. This simple recipe has certainly become my absolute favorite tomato sauce.
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The kids love it. The adults love it. Chocolate Sauce! Whether it is on pancakes, ice cream or anything else. Warm, creamy and so easy to make that it is almost easier than not to.
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This is a brown sauce on steroids. Apart from the fact that it takes 10 hours to prepare the stock, it takes almost as long to prepare the sauce finished afterwards. It is "the" classic brown sauce which is known from Escoffier's cookbooks. Restaurants use it rarely more because they found it too difficult. But I think it's all worth the effort. The best "brown sauce" I have tasted.
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As the Danish cuisine is partly inspired by the French, stocks and sauces form the base of many dishes. So most Danes love a good sauce. Unfortunately, there is not the same love for cooking a stock and spending a long time on it. This is a recipe for a "fake" sauce which you can make quickly, and which tastes like an *ok* gravy. But more importantly, each ingredient can be used to improve other sauces. So you can make a weak sauce much better. I also explain what each ingredient does for the sauce, and explain a lot about taste in the process.
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Video Recipe - Roux is the classic thickening and darkening agent, that is being used in many of the classic French sauces. It's actually just wheat flour which is browned in fat, but there is some technique to it too.
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In his book "Ma Cuisine" Auguste Escoffier describes a variety of sauces. Together the form the backbone of the modern French-inspired cuisine. There was both basic sauces and derivative sauces. This is an overview of the basic sauces and recipes for them.
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Peanut sauce is not very well known in Denmark. It is an Asian recipe that is just as good on steamed vegetables on white meat. I use it mostly, however, as a dressing for cooked and steamed vegetables.
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Apple jelly tastes good for both desserts and meat dishes. It also contains a lot of soluble fibers that are healthy. The combination is hard to beat ... I tell myself :-)
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For any gathering you always need something to dip the chips into. Guacamole is constant in the "top three nice dipping sauces". Here is a great recipe that is also suitable for filling in Mexican pancakes and as a side to meat dishes. It is basically "one of all" so it is easy to remember too.
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In french a stock is called "fond", from the word foundation. And a good stock IS the foundation of the french kitchen. It is the base of soups and sauces. It is the single ingredient that best distinguishes homemade food from what we get at restaurants. But most stock recipes are full of holes and implied methods. In this recipe I try very carefully to explain how to make a good stock, so you can raise the quality of your own food class or two. Death to the bouillon cubes :-)
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Video Recipe - The easiest way to make mayonnaise is with a blender. But a hand whipped mayo is almost as easy, and it's a good technique to know. It is also easy to use hand-whipping technique in a stand mixer, and that is actually just as easy as blender mayonnaise. For large portions, it is actually easier. I also show how to save his mayonnaise if it becomes separated.
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Video Recipe - One of the most classic sauces. Often used for fish and chicken. It ss always a hit. And as it is made almost entirely of butter the consistency never fails. It can be a little tricky until you get the hang of it, but when you have learned to make it, it is one of the quickest and easiest sauces to make at all.
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