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Recipes for cold and warm Sauces and Broths

In the sauce kitchen we cooks have long looked to France. All classic sauces come more or less from the French cuisine or were developed there to what they are today. The classic, warm sauce preparation is associated with a lot of effort, but the taste of a properly and well cooked sauce is incomparable. Beside the veal stock and the veal jus, which is the basis of most sauces in the good meat kitchen, I have developed a recipe for the sauce Hollandaise. Try this sauce, please. But I have to warn you at this point! You will not get a homemade hollandaise on your plate in many restaurants. Once you’ve tried a real homemade hollandaise, you won’t like the packer sauce anymore. The same also applies to mayonnaise. In this category I have also placed the funds and basic soups, as well as the dips and cold sauces. In the future my focus will be on the vegetarian kitchen. So check back often because new recipes are constantly being added here. I wish you good success with the sauce cooking, let it taste you and enjoy attentively… Here you find all recipes from the Bavarian Chef Thomas Sixt 

prepare pesto genovese pesto with basil

Make your own Pesto, Basil Pesto Recipe with Step by Step Photos and Tips

By | Recipemarks, Recipes by Thomas Sixt, Sauces and Broths | No Comments

Making your own pesto alla genovese is what I show in this article with step by step instructions and recipe. Many tips for preparation and ideas for what the pesto goes with are also included. The cooking school for basil pesto shows how to prepare the pesto safely and all the chef tips at a glance. The Kitchen Story provides all the necessary tricks for a perfect pesto with basil. Have fun and good luck!

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fondue sauce eight recipes picture

8 Fondue Sauces Recipes based on Mayonnaise also for Raclette!

By | Cooking Videos, Grillen, Kochwikis, Recipemarks, Recipes by Thomas Sixt, Sauces and Broths | No Comments

WOW! in this recipes article I show you 8 fondue sauces in one go. The basic sauce with homemade mayonnaise is greatly refined in variations. YES! that’s a MEGARECIPE because it’s really fast and you can conjure up magical cold sauces in practically no time. Sauce Mayonnaise, mustard sauce, paprika tomato dip, herb sauce, green sauce, remoulade sauce, tatar sauce, Chantilly sauce. Mayo recipe with video and many tips! This is the dreamlike instruction for your next fondue or raclette sauce orgy.

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Sauce Bernaise Recipe and other Recipes similar to Sauce Hollandaise

By | Asparagus, Kochwikis, Sauces and Broths | No Comments

The Bernaise sauce is a classic derivative of the Hollandaise sauce. The preparation of hollandaise sauce is explained in detail in the article Preparing hollandaise sauce, with cooking video. My geligsichere variant already has many fans!  In this article I deal with the sauce Bernaise and the other variations of the popular sauce Holandaise, which are less known. I wish you good luck!
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Prepare Sauce Hollandaise with Blender, save coagulated Sauce

By | Asparagus, Kochwikis, Sauces and Broths | No Comments

Prepare or save hollandaise sauce with a hand blender! Of course you can try that, that’s why I wrote this article and explain here the sources of error when preparing a sauce hollandaise. Once the sauce hollandaise has coagulated – egg yolk and butter separate – professional tricks are needed to save the sauce. I have already described the preparation of the sauce Hollandaise elsewhere in my cookery blog. In the Kochwiki with Recipe Sauce Hollandaise I show you my surefire variant of the preparation of a classic sauce Hollandaise. Read More

Sauce for Duck Breast

By | Kochwikis, Sauces and Broths | No Comments

Sauce with duck breast and fast roasted duck leg? After I showed you the duck breast roast already in another place I supply you today still with some sauce tips to briefly roasted duck pieces. Sometimes I dream of the delicious duck à l’orange after Paul Bocuse and of the duck sauce with apple juice after Hans Haas from the Munich Tantris. The crispy duck breast is one of my favourite dishes, my sauce tips will help you with the sauce magic!

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preparing chicken soup in a pot

Chicken Broth Recipe with Chef Tips and Cooking Video for delicious Chicken Soup

By | Kochwikis, Recipemarks, Recipes by Thomas Sixt, Sauces and Broths, Soups | No Comments

Recipe chicken broth and chicken soup with step by step instructions. Kochwiki with many chef tips and cooking video. Prepared as a kitchen story you get the optimal instructions for the preparation of the popular soup. In addition to the basic recipe, I show you many variations for the preparation of a classic chicken broth, a chicken soup that helps with colds and give spice recommendations from international cuisine. Additionally you will learn how to cook a fast chicken soup and how to use the remains of the fried chicken for a soup.

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sauce-hollandaise-recipe-picture-with salmon-and-asparagus

Sauce Hollandaise Recipe with Cooking Wiki and Video, Step by Step instructions, classic Preparation

By | Asparagus, Cooking Videos, Kochwikis, Recipemarks, Recipes by Thomas Sixt, Sauces and Broths | No Comments

The preparation of a sauce Hollandaise I show in this article. The recipe Sauce Hollandaise accompanies you to your chef Hollandaise, the article describes sources of error and gives you all the tips of the great chefs. A cooking video accompanies you cooking yourself. A special and new method of preparation is shown – clotted sauce Hollandaise is now a thing of the past. Good luck and good appetite!

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Recipes for Sauces and Broths

Sauce recipes for fish, meat, poultry and seafood by professional chef Thomas Sixt. Here you will find selected recipes for cold sauces and dips, basic broths and stocks, as well as recipes for dark and light sauces of the warm kitchen. Discover classic and fast cooking recipes of the sauce kitchen with detailed step by step instructions, pictures and cooking videos. Kochcoach Thomas Sixt shows you the best tips for preparing your sauces. Find out how star chefs prepare cold sauces, mayonnaise, fish stock and meat stock, sauces and jus and combine them perfectly with the matching dishes on the table.

Sauces with Meat

Sauces for meat are prepared in the upscale gastronomy and in the good kitchen on the basis of roasted bones. A good example of this is the recipe for veal stock, veal sauce and veal jus. The good sauce is also obtained when a roast is prepared in the oven. This applies, for example, to roast pork and roast goose. In the recipe for the Christmas goose, the preparation of duck sauce or goose sauce is explained by way of example, with cooking video.

Make your own Sauce

Making the sauce yourself is not difficult and always follows similar principles: The taste of bones and meat, vegetables, tomato marrow and wine, aromatics and spices should blend into the sauce. A sauce base is created by appropriate preparation and subsequent slow boiling. A veal jus is cooked in this way for several hours, finally bones give off 7-9 hours of collagen protein and taste. Such a sauce, cooked with love, will not be forgotten, it is the pure taste and melts on the tongue.

Simple Recipes for Sauces

The simple sauce for short roasted meat is quite simple: Fry the meat in a pan with a little oil, add the onion cubes, deglaze with white wine and cover with a lid. Mushrooms or porcini mushrooms can be added to the mushrooms. Strain the sauce with some broth and thicken with cornflour and butter. Don’t forget to season: salt, pepper, nutmeg, herbs and butter refine the taste of the sauce according to your personal wishes. Sample recipe: Prepare veal escalope naturally in Italian style.

Sauce Recipe Fish

The recipe Fisch in der Alufolie shows how easy it is to make a sauce with fish. Sprinkled with white wine, covered with herbs and aromatics, a fine fish dish with sauce is created in a short time. But not enough for those who need a light basic sauce sweat onion cubes or shallots cubes with butter, pimento and bay leaf 15 minutes on a gentle heat. Dry white wine is now added to the deglazing to then determine with vegetable broth the desired amount of sauce. The cream follows and is slowly added to the boiling sauce. The binding is done with cornflour, stirred in cold water, this is slowly added until the desired consistency. Truffle oil or herbs or neither (white wine sauce), salt, pepper, nutmeg and cayenne pepper give the fish sauce the desired taste.

Sauces Recipes for Pasta

The pasta is already very popular and the sauce makes the pasta really tasty. Try a tomato sauce passed tomatoes or a tomato sauce made from fresh tomatoes. Spaghetti with tomato sauce and shrimps, spaghetti aglio oliomit garlic and chilli. The sauce for the pasta is already included in the ragout, here is the deer ragout recommended to you, it is a wonderful dish!

Chef Sauces

The best sauces to cook yourself, Thomas Sixt always shows you new recipes for sauces. Try the homemade mayonnaise or the sauce Hollondaise, both Kochwiki recipes are with videos an optimal guide for you. With Headcam-Cooking cooking videos cook like a chef. You can follow all preparation steps in the best possible way and use the cooking grips shown directly yourself.

OTHER LANGUAGES: deGerman