Shrimp Demi-glace
Shrimp demi-glace is a sauce that is sumptuous, luxurious, yet not difficult te make. Hardly commercially available, you make it from the (waste) heads, [...]
Gravy, glace de viande
Gravy, glace de viande, literally translated meat ice, is a high level concentrated meat sauce. You can make this easily, you can freeze it [...]
Pickled herring with curry salad
Pickled herring with curry salad is a Danish delicacy. Preferably consume it on dark rye bread with a glass of aquavit on the side [...]
Unagi Sauce
Unagi sauce is a sweet and savory sauce from Japan. Perfect on grilled fish and grilled meat dishes. Also the secret sauce in the [...]
Ponzu sauce gel
Ponzu sauce gel is a Japanese concoction of light soy sauce, citrus juice, mirin (sweetened rice wine) some rice vinegar and katsuobushi. The latter [...]
Noilly Prat sauce for fish
Noilly Prat sauce is a sauce used in french cuisine mostly to accompany grilled and roasted fish, but there are also versions that go [...]
Balsamic reduction
Balsamic reduction is a thick glaze, very suitable as a dressing of salads, meat, fruit and so on. You can easily make it in [...]
Fish glace
Fish glace starts with a fumet of white fish. Fish fumet is a type of fish broth. As mentioned in 'how to cook', the [...]
Fish sauce
Fish sauce making is not as daunting as it may seem. In traditional fisherman's villages on the coasts of the Mediterranean and beyond home [...]
Duck glace with figs
Duck glace with figs, is a fantastic condiment to any duck meat dish. The sweet figs contrast with the savory concentrated duck broth. If [...]
