Sauces
Sauces that bring flavour to any dinner – our chefs pick the ingredients and deliver them to your door.
- Kermaviilikastike kalalle
- Pork Fillet Znojmo-Style with Rice
- Creamy Chicken Stew with Apples & Finnish Oats Grains
- Kermaista appelsiinikanaa & paahdettuja juureksia
- Beef Stroganoff with Pickles & Sour Cream
- ”Marry me tofu” Gold&Green®Härkäpapu-Kauratofulla & aurinkokuivatuilla tomaateilla
- Indian Eggplant & Chickpea Curry
- Creamy Chicken Sauce with Apples & Rice
- Kermakastike
- Easy sausage sauce with smashed potatoes & salad
- Perinteinen nakkikastike perunoilla & porkkanoilla sekä salaattia
- Raikas jogurttikastike
- Aromatic Thai Red Curry with Chicken and Rice
- Easy Siskonmakkara Sauce & Boiled Root Vegetables
- Peachy Chicken Sauce & Crushed Potatoes
The sauce decides the flavour of an everyday meal more often than the main ingredient does. A good sauce starts with the browned bits left in the pan: loosen them with stock, cream or white wine, and you get a base no jar can match.
The most popular sauces are sour cream sauce for fish, an easy cream sauce, a spicy minced meat sauce and a pan sauce for pork loin. Sour cream sauce is mixed cold and never boiled – heat makes the sour cream curdle.
For a sour cream sauce for fish, all you need is sour cream, dill, lemon juice, mustard and a pinch of sugar; let the flavours develop in the fridge for 15 minutes before serving. A warm cream sauce thickens by itself when you simmer the cream uncovered for 5–10 minutes.
If the sauce is too thin, reduce it uncovered before adding cornflour – too much thickener turns sauce into paste. Add salt only at the end, because reducing concentrates the flavour.
Sauces also help fight food waste: leftover minced meat, fish or chicken from earlier in the week gets a new life with a sauce. In Ruokaboksi recipes the sauce ingredients arrive at your door pre-measured, so there's no guessing quantities on busy weeknights.
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