Spreewaldsauce

Spreewald sauce is a classic sauce bound of Brandenburg and Berlin cuisine. You will (green eel), pike or zander served mainly to cooked fish such as eel. Although it resembles the French béchamel sauce, they should not go back to the Huguenots, but his older, regional origin.

To prepare a basic white sauce is made from fish broth and lighter roux, which is flavored with butter, cream, parsley and dill. Depending on the recipe verquirles flour instead of the roux in the cream used yet added light beer, or alloyed the sauce at the end with egg yolk.

Fontane wrote to the Spreewald sauce: " That would not be Spreewaldsmahl if no pike stands on the table, and that would be no pike, if not accompanied him the famous Spreewald sauce that seems important enough to me to follow up here is the recipe in its outermost contours. The secret to this sauce is resting in the short formula: . Bit of butter, but a lot of cream "

• Sauce
• Berlin cuisine