There are countless BBQ sauces available to buy, so why make your own? Just try finding a store-bought one without flavor enhancers, or without thickeners …
Saucen
Pasta with pesto verde – Pasta mit Pesto verde
↓Deutsch The Italian classic *pesto verde* is usually made with basil. However, I never really cared for the taste, so I decided to make my …
German classic asparagus with ham, hollandaise and boiled potatoes – Deutscher klassischer Spargel mit Schinken, Hollandaise und Salzkartoffeln
↓Deutsch This is the finer way to eat asparagus in Germany in contrast to the simple asparagus vegetable in white roux. The ham belongs as …
Boiled beef with horseradish sauce – Gekochtes Rindfleisch mit Meerrettichsauce
↓Deutsch Beef is often boiled in Austria and Germany for a good beef soup. The meat was used earlier after cooking for the Sunday roast …
Frankfurt green sauce – Frankfurter grüne Sauce
↓Deutsch The now familiar Frankfurt green sauce was not one of the favorite dishes of Johann Wolfgang von Goethe, although that is always maintained, since …
Mussels in tomato sauce – Miesmuscheln in Tomatensauce
↓Deutsch This recipe is my own creation, based on the pasta sauce for Venetian mussels with tomato sauce. I intended it primarily for serving with …
Palatinate wine foam sauce – Pfälzer Weinschaumsauce
↓Deutsch Palatinate wine foam sauce is the sauce to the Palatinate steamed noodles. They can also be used for other warm desserts. but it is …
Ragù
↓Deutsch Almost all over the world this is known as either ragù bolognese or sauce bolognese, preferably with spaghetti. The Bologna Chamber of Commerce has …
Pasta all’arrabbiata
↓Deutsch Pasta al arrabiata is one of the countless tomato sauces available alongside Napoletana. How the name implies, furious means it is hot. What I …
Hunter schnitzel – Jägerschnitzel
↓Deutsch A hunter’s schnitzel in Germany is usually a pork schnitzel from the upper, lower shell, back or neck. When breading, the meanings divide depending …