The soft-flavored Blå Band Cep (Boletus) Sauce (Herkkutattikastike in Finnish and Karl Johan svampsås in Swedish) tastes of authentic, tasty delicate boletus mushrooms. Full-bodied sauce is well suited to accompany a juicy steak, roast beef, chicken or fried fish. To add extra festivity to the finished sauce, add a drop of Madeira or Sherry. Try also as a basis for pasta and casserole sauce.
Porcini is also called cep and boletus in English, sopp in Swedish, tatti in Finnish, Steinpilz in German, rørhat in Danish and eekhoorntjesbrood in Dutch
Includes three packs, each making 250ml of ready sauce.
Preparation: 1. Mix the contents of one sachet into 200ml of low-lactose milk. 2. Bring the sauce into boil stirring constantly and allow to simmer for 4 minutes. 3. Remove the pan from heat and add 25g butter or margarine. Stir until the fat has melted. Serve.
Ingredients: Wheat flour, palm oil, mushrooms (porcini (5.1%), slippery Jack, champignon, shiitake), salt, lactose, yeast extract, flavoring, milk protein, dyes (E 150c, beta-carotene), maltodextrin, emulsifiers (E 451, soy lecithin).