Spreewaldsauce
From Wikipedia, the free encyclopedia
TypeSauce
Region or stateBrandenburg and Berlin
Main ingredientsFish fond and bright roux
Ingredients generallyusedButter, cream, parsley and dill
| Type | Sauce |
|---|---|
| Region or state | Brandenburg and Berlin |
| Main ingredients | Fish fond and bright roux |
| Ingredients generally used | Butter, cream, parsley and dill |
| Similar dishes | Béchamel sauce |
Spreewaldsauce is a traditional thickened sauce used in the cuisines of Brandenburg and Berlin which is particularly eaten with fish such as eel, pike or zander. Even if it is very similar to the French Béchamel sauce, it is said that its recipe does not derive from the Huguenots but is of a much older and regional source.
To prepare the sauce fish fond and bright roux are mixed and the emerging sauce is refined with butter, cream, parsley and dill. There are some variations and depending on the recipe one could also use flour mixed with cream instead of roux, add some bright beer or thickened with egg yolk.