IMG 4213 001 1

Blackwell sauce

A masterful sauce, extreme easy: stir, thicken and ready: blackwell sauce or pickelssaus is great with pork or cod fillet.

Preparation time 30 minutes


  • 1 shalott
  • 1/2 cup beef or veal stock fond
  • glas of white wine
  • 1/2 glas of cream
  • 3 tbsp pickles


Chop the shallots into very fine pieces. Melt a knob of fresh butter in the casserole. Colour the pieces shallots briefly in the pan and then fighting with the white wine. Let the wine boil down sharply. Stir frequently with a wooden spoon. In this way we deglaceren the pan, allowing the tasty burnt leftovers dissolve in the liquid. Lower the heat. Add the distance to the pan, spoon the pickles there and add the cream. Stir the sauce and let everything boil down to a quiet tied mixture. Season the sauce to taste with salt and pepper from the mill.

Serve with pork or fillet of cod.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.