A lot of people in the south of the Netherlands serve rabbit legs for Christmas. This recipe for Dutch sweet and sour rabbit goes way back in my family.
Here in Holland you can eat mussels in almost every restaurant when they’re in season. Served in a pan. Try our Dutch mussels recipe, ready in 15 minutes.
Making your own stocks gives that extra flavor to all your soups, stews, sauces and more. Fish stock is light, but flavorful. It doesn’t need much time like other types of stock do. You only have to let it simmer for 30 minutes, otherwise the stock will taste a bit bitter.
Autumn is coming! If we think about autumn, we think about a season filled with great food. Make a large pan with lovely tasting and smelling mushroom stock to store in your freezer. Mushroom stock is a great starter for a soup, stew, risotto, croquettes filling, sauce and so much more.
Bearnaise sauce is amazing with beef, but also with roasted vegetables like green asparagus. The technique is the same as for Hollandaise sauce, starting with a gastrique and made silky smooth with egg yolks and clarified butter.
Making your own stock is easy, delicious and it’s a good way to empty your fridge. Basically, you can make any kind of stock you want. But now, we’re going to show you how to make a beef stock full of flavors. Exactly like you’d get in restaurants, which you love, right? Ingredients 2 marrow bones […]
A Hollandaise sauce is one of the 5 mother sauces, that’s why we think it is important for you guys to know how it’s made! The following recipe comes from the big master Escoffier. Auguste Escoffier was a very important French chef.