Monday, December 26, 2011

Chanterelle Sauce

300 g chanterelles
1 onion
knob of butter
2 dl milk
1-2 tbsp flour
fresh dill
salt,rose pepper or white pepper

Saute chanterelles & onion with butter until cooked.
Mix flour and milk, pour it over & stir until it thickens. Season.
Sprinkle fresh dill over.
Serve with mashed potatoes & sticky ribs or pork medallions...

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