German Salad Dressings

We miss those great German 
salads and different sauces. 
Thanks to Miller's salads 
"German Cookbook" here 
are some to try.

Helle Grundsoße/Basic Cream Sauce

2 Tbs. (30 ml) butter or margarine
4 Tbs. (60 ml) flour
1 pint (47 ml) soup stock
salt and pepper

• eins: Melt butter.
• zwei: Stir in flour and brown very lightly, stir.
• drei: Slowly whisk in soup stock and over.
• vier: Simmer very slowly, stirring for 10 minutes.
• fünf: Salt and pepper to taste.
• sechs: Serve hot.

Using Helle Grundsoße...

Helle Grundsoße Für Gemüse/...for Vegetables

1. Substitute the water in which the vegetable was cooked for the soup stock.
2. Add vegetables before serving.

Dillsloße/Dill Sauce

1. Prepare Helle Grundsoße.
2. After cooking is completed, add 1 heaping tablespoon (15 ml) finely chopped dill.
3. Cover. Let sit for five minutes. Do not cook.
4. Serve hot with boiled eggs.

Kapernosße/Caper Sauce

1. Prepare Helle Grundsoße.
2. Add 1-2 heaping tablespoons (30 ml) capers with the soup stock.
3. After cooking, season with lemon juice.
4. Remove from stove. Beat in 1 egg yolk.
5. Add 4 Tbs. (60 ml) of the sauce to the beaten egg yolk and stir.
6. Add egg yolk and sauce mixture to the sauce slowly while stirring. Do not cook.
7. Serve hot with vegetables, potatoes, and hardboiled eggs.

Eßig/Essig vinegar

It is a type of vinegar used on salads.

3 tsp. (15 ml) vinegar (can use German Eßig)

1-1 1/2 Tbs. (30-45 ml) olive oil

1 tsp. (5 ml) mustard

Maggi seasoning sauce

1. Mix all the ingredients.
2. Use 1 part mixture to 3 parts water

See: German Salads