The Richness Of Bavarian Sauce: A Culinary Adventure

Bavarian sauce is a condiment that is typically used in German cuisine. It is made by infusing horseradish, thyme, bay leaf, and parsley in wine vinegar. The mixture is then combined with egg yolks to create a sabayon, resulting in a sauce with a unique flavour and texture. While it is commonly used in traditional German dishes, such as the Bavarian Pork Pot Roast with Dark Beer Sauce, it can also be a versatile addition to various other meals.

Recipe for Bavarian Green Beans

Ingredients:

• 20 oz frozen cut green beans
• 1/2 cup finely chopped onion
• 1 tsp fresh minced thyme or fresh minced summer savory
• 1 chicken bullion cube (e.g. Herb-Ox)
• 1 cup reserved cooking water from the beans
• Butter
• Flour
• Salt

Method:

• Place the frozen beans in a large saucepan and cover them with water. Add a pinch of salt.
• Bring the beans to a boil and cook for 4-8 minutes, depending on how tender you like your beans.
• Drain the beans and reserve the water. You should have around 1 cup of water. If not, add a little extra water to make 1 cup.
• In the same saucepan, melt a knob of butter. Add the onion and the thyme (or summer savory) and sauté until the onions are translucent.
• Sprinkle flour over the onion mixture and stir until smooth. Let it cook for 1 minute.
• Slowly add the cup of reserved water, stirring continuously to avoid lumps. Keep stirring until the liquid thickens, then cook for another minute.
• Add the beans back to the saucepan and simmer for 2-3 minutes to heat them through.
• Season to taste and serve.

Tips:

• You can use fresh green beans instead of frozen.
• If you are using dried thyme or summer savory, remember to use only half the amount.
• For a vegetarian or vegan option, use vegetable stock instead of chicken and vegan butter instead of regular butter.

How to make Sauce Bavarian

To make Sauce Bavarian, you'll need to create an infusion of horseradish, thyme, bay leaf, and parsley in wine vinegar. The next step is to beat the mixture with egg yolks to create a sabayon.

Ingredients:

• Horseradish
• Thyme
• Bay leaf
• Parsley
• Wine vinegar
• Egg yolks

Method:

Firstly, you will need to create an infusion by combining the horseradish, thyme, bay leaf, and parsley with the wine vinegar. This will involve adding the herbs and spices to the vinegar and allowing them to steep, releasing their flavours. The amount of each ingredient you use will depend on your personal preference and the strength of flavour you wish to achieve.

Once your infusion is ready, it's time to move on to the next step: creating the sabayon. This is done by beating the egg yolks into the infusion. A sabayon is a type of foamy, light sauce, so you will want to beat the mixture until it reaches the desired consistency and thickness.

And that's it! You now know how to make Sauce Bavarian. This sauce is a great way to add flavour to various dishes, and you can adjust the ingredients to suit your taste preferences.

Enjoy experimenting and creating your very own Sauce Bavarian!

Bavarian Pork Pot Roast with Dark Beer Sauce

Ingredients

• 1kg pork shoulder, with skin
• 2 tsp sweet paprika powder
• 1 tsp ground black pepper
• 2 tbsp neutral oil, e.g. sunflower
• 2 carrots, diced
• 1 leek, chopped
• 1/4 head of celery root or 2 celery sticks, diced
• 4 cloves garlic, chopped
• 1 tsp caraway seeds
• 250ml vegetable stock
• 250ml dark beer
• 2 tsp tomato paste
• 1 tbsp cornstarch/cornflour
• Salt to taste

Method

• Heat the oven to 180°C / 350°F / Gas 4.
• Score the skin of the pork in a diamond pattern using a very sharp knife.
• Rub the pork generously with salt, paprika and pepper, then set aside.
• In an oven-proof pan or casserole, heat the oil and butter over medium heat until the butter has melted and is foaming.
• Brown the pork on all sides, cooking 2-3 minutes per side without moving.
• Remove the pork from the pan and set aside in a bowl to catch any juices.
• Add the carrots, leek, celery root or celery, garlic, and caraway seeds to the pan and cook gently for 5 minutes, until softened.
• Pour in the vegetable stock to deglaze the pan, using a wooden spatula to scrape up all the browned flavour.
• Return the pork to the pan, skin side down.
• Roast in the preheated oven for 30 minutes, then turn the meat skin side up and pour the beer into the pan.
• Roast for another 50 minutes to 1 hour, until the meat is cooked through. It should register 70°C / 160°F on a meat thermometer.
• Remove the meat from the oven and turn the broiler/grill to high.
• Place the pork in an oven-proof dish, then pour the roasting juices through a sieve into a small saucepan, pressing down on the vegetables to extract all the juices.
• Stir in the tomato paste and sugar and bring to a simmer. Taste and adjust seasoning if needed.
• If you want to thicken the sauce, stir the cornstarch into a little bit of cold water until smooth, then add to the pan, stirring until thickened. Keep warm.
• To crisp the skin of the pork, return the meat to the middle of the oven. Keep a good eye on it as the skin will begin to crackle and pop very quickly.
• When it has reached the desired crispness (5-7 minutes), remove it from the oven.
• Slice the pork and serve on warmed plates.

Tips

• Traditionally, Bavarian Roast Pork is served with German potato dumplings (kartoffelknödel), but it is also delicious with mashed potatoes, potato salad, or just some good quality crusty bread.
• It is also lovely served with cooked sauerkraut or coleslaw (krautsalat) on the side.
• For the beer, you can use a Bavarian Dunkles Bier such as König Ludwig Dunkel, or any good stout or dark beer that is available locally.
• For the pork, a nicely marbled piece of meat with a good covering of fat and skin is best, as the fat keeps the meat juicy and the skin crisps up to perfect crackling in the oven.
• If you are cooking for a crowd, you will need to adjust the cooking time and add a bit more liquid as it will dry out during the longer cooking time. Here are the approximate cooking times for larger pieces of meat: 1kg – 80 minutes, 1.5kg – 120 minutes, 2kg – 160 minutes, 2.5kg – 200 minutes.

Bavarian sauce typically refers to a type of BBQ sauce that has a smoky flavour and is often used as a condiment for various dishes such as salads, noodles, burgers, and sandwiches. However, in the context of Bavarian Pork Pot Roast, the "sauce" is more of a gravy made with dark beer, vegetables, and spices. This savoury sauce complements the juicy, tender pork and crispy crackling, resulting in a dish that is perfect for cooler weather and special occasions like Oktoberfest.

What is Sauce Bavarian?

A Sauce Bavarian is a delicious, flavourful sauce with a difference. It is a unique sauce based on an infusion of herbs and spices, creating a complex and interesting flavour profile.

The sauce is made by infusing horseradish, thyme, bay leaf, and parsley in wine vinegar. These ingredients are carefully selected to create a balanced and delicious flavour. The horseradish provides a sharp, pungent kick, while the thyme adds a subtle, earthy aroma and taste. The bay leaf is another aromatic herb that rounds out the savoury notes, and the parsley brings a fresh, green element to the sauce.

Once the herbs and spices have infused in the vinegar, creating a potent and flavourful base, egg yolks are added to create a sabayon. This process involves beating the egg yolks with the vinegar mixture to create a light, frothy, and creamy sauce. The egg yolks add a rich, creamy texture and mouthfeel to the sauce, while also mellowing out the sharpness of the vinegar and heat of the horseradish.

Sauce Bavarian is a versatile sauce that can be used in a variety of dishes. It can be drizzled over roasted meats, adding a tangy and herby kick, or used as a dipping sauce for various foods, such as chips or vegetables. It can also be used as a base for other sauces, adding depth of flavour and a unique twist.

Other Bavarian dishes

Bavarian cuisine is a style of cooking from Bavaria, Germany. It includes many meat and Knödel dishes, and often uses flour. Due to its rural conditions and Alpine climate, wheat, barley, potatoes, beets, carrots, onions, and cabbage are common crops in Bavaria and form the basis of many dishes.

• Schweinebraten – a juicy, slow-roasted pork shoulder, served with a sauce and potato dumplings (Knödel).
• Weißwurst – a famous Bavarian sausage, typically served for breakfast with a pretzel and sweet mustard. It is traditionally eaten with your hands and is not consumed after noon.
• Regensburger Schnitzle – a pork schnitzel coated in crushed pretzels and sweet mustard (sometimes with horseradish), then fried to golden perfection.
• Knackersemmel – a grilled sausage in a roll, served with sweet mustard, horseradish, a pickle, and, in some places, French fried onions.
• Leberkäse – a loaf of meat similar to bologna, often served as a sandwich with sweet mustard and mayonnaise.
• Semmel Knödel – a bread dumpling that is perfect for sopping up gravy.
• Rhamschwammerl – a meatless dish consisting of a semmel knödel (see above) smothered in a mushroom cream sauce and topped with fresh mushrooms.
• Zwiebelkuchen – an "onion cake" made with a large amount of onions, flour, eggs, sour cream, and bacon bits, baked on top of a biscuity crust.
• Apfelstrudel – apple strudel is a classic dessert, featuring thin dough, apples, sugar, and cinnamon, often served with a dollop of whipped cream or ice cream.
• Kaiserschmarrn – "scrambled pancakes," a popular dessert (or breakfast or snack) in Bavaria. The fluffy pancakes are torn into pieces, fried in butter, and often soaked in rum with raisins hidden inside. They are typically dipped in applesauce or fruit marmalade.
• Brezen – the Bavarian word for pretzel. Brezen are slightly crispy on the outside and soft, light, and airy on the inside. They are often served with cheese—around 500g of Emmental cheese, with a bit of salt and pepper.

Frequently asked questions