vincentsaus

1/2 posjon  grønn saus sauce verte 

1/2 posjon tartarsaus

  • bland de to sausene sammen med en liten visp  

TilberedingsTid : 5 minutter KokeTid :

mengde:

Posjoner: 6

 Vinigrette

denne sausen stammer fra 1700 tallet og er stadig like populær passer utmerket til sommerbuffeen og servveres ofte til kokt laks lysing eller piggvar i aspikk eller en chaudfroid 

Bedre saus

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Kategorisert som saus

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