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Sauzen en chutneys
160
Al het goede komt van boven
Asperges kunnen niet zonder, zoete ge‐
r
echten verrijken ermee hun smaak en
ook vlees en vis worden ermee overgo‐
ten: we hebben het over sauzen. Of we
het nu hebben over een klassieke saus
- zoals de bekende sauce hollandaise -
of over nieuwe fantasievolle creaties,
een lekkere saus is voor veel gerechten
het puntje op de "i". Wie weet hoe hij
moet variëren, kan een gerecht steeds
weer een ander karakter geven. Van‐
daag romig, morgen pittig, dan fruitig,
dan met een snufje van iets sterkers...
raffinement om te eten.
Veel gerechten vragen om een pikante
noo
t. Talloze sauzen, warm of koud,
verrijken vlees, gevogelte en vis. Pi‐
kantzoete of milde chutneys, die oor‐
spronkelijk uit India komen, worden
graag gegeten bij gegrilleerd of kort ge‐
braden vlees. Ontelbare varianten van
sauzen en chutneys geven onze lieve‐
lingsgerechten net dat beetje extra.
160


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