chive sauce
Boiled beef with apple horseradish and chive sauce.
As chive sauce ( sauce civette ) different are sauces with chives referred.
Warm sauce
- Variation 1: Veal velouté with chopped chives
- Variation 2: Poultry cream sauce with crab butter and chopped chives
- Variation 3: Cubes of onions and celery are sautéed in butter, deglazed with meat stock and, after cooking, first chopped up and then strained . After seasoning with sour cream , salt, pepper and lemon sauce is with butter mounted over . Chive rolls are added before serving.
Cold sauce
A cold sauce used in Austrian cuisine is called a chive sauce .
- Variation 1: Soaked white bread , mixed with hard-boiled eggs and chopped chives
- Variant 2: White bread or rolls soaked in milk are strained with poached egg yolks , then mixed with raw yolks and mixed with cooking oil to make a mayonnaise . Finally, the sauce is seasoned with salt, white pepper , sugar and vinegar and mixed with chopped chives.
- Variant 3: Viennese chive sauce - hard-boiled egg yolks and raw egg yolks are seasoned with salt, pepper, sugar, lemon and vinegar. In addition, sometimes debarked white bread soaks in water; it happens and mixes it with the yolks. Then you stir it with oil like a mayonnaise. Finally, mix it with cut chives. If necessary, you can dilute the sauce with vinegar water to the desired consistency.
- Variant 4: White bread soaked in cold milk, raw and boiled egg yolks, salt, pepper, sugar and vinegar are mixed with oil to form a sauce. Finally you add chopped egg and chives. This variant is one Ewald Plachutta to Viennese cuisine .
swell
- Richard Hering: Herings Lexicon of the Kitchen . Internationally recognized reference work for modern and classic cuisine. Ed .: F. Jürgen Herrmann. 25th edition. Pfanneberg , Haan-Gruiten 2012, ISBN 978-3-8057-0663-6 (first edition: 1907).
Individual evidence
- ^ Franz Maier-Bruck : Classic Austrian Cuisine , Seehamer Verlag GmbH, Weyarn, 2003, p. 168
- ^ Franz Maier-Bruck : Classic Austrian Cuisine , Seehamer Verlag GmbH, Weyarn, 2003, p. 168
- ^ Ewald Plachutta and Mario Plachutta : Plachutta Viennese cuisine . Christian Brandstätter Verlag, Vienna 2014, ISBN 978-3-85033-811-0 , p. 149