Recipe for Christmas sauce or Christmas sauce

Christmas sauce or Christmas sauce - but in this case SOVS is in its place. A classic, brown sauce, as it can, should and should taste on Christmas Eve. There can be a lot of pressure on the chef on Christmas Eve, when the whole dinner wants to play. The meat has to be tender, the skins crispy, the caramel on the browned potatoes must not separate... And then the brown sauce has to taste much better than it does on any other night of the year. Fortunately, it is not at all difficult to make a fantastic Christmas sauce, if you just get a nice roast cloud from your roast. Whether you are making roast pork or roast duck on Christmas Eve (or both), it can be used to make an absolutely irresistible, lovely brown sauce. 

TIP: Server roast pork and sauce with homemade red cabbage and one fresh red cabbage salad.

The best Christmas sauces with amazing taste

For the Christmas sauce, you need to use the liquid that is at the bottom of the dish that you use to cook your roast. This will become a roasting cloud, which consists of water, stock and fat that drips into the dish. It is useful to add some good flavorings to the dish, which will ensure that the roasting cloud gets an extra nice taste. Here you can choose to use some of these vegetables, regardless of whether you are making roast pork or duck: 

• Root vegetables (carrots, parsnips and/or celeriac)
• Onions, garlic and/or leeks
• Fresh thyme and/or parsley
• Dried or fresh bay leaves
• peppercorn
• cloves (can be omitted)

Ingredients for Christmas sauce

Your roast beef should be strained (and, for example, skimmed from fat if you are using roast duck - see tips below). Then it is boiled in a pot together with ingredients that smooth the sauce and balance the flavor.

• Cream - to make the sauce flavorful and creamy.
• Red wine - to add strength and acidity. It's not entirely traditional to add red wine, but the sauce will be really good if it has a little acidity to balance the fat. So add a little balsamic vinegar if you omit the red wine.
• Currant jelly - used to add sweetness, which balances the taste. You can add a little cane sugar or honey instead.
• Cornstarch - to smooth the sauce. You can also use wheat flour, but I find it easiest with cornstarch.
• Salt and pepper - but only if the taste dictates.

Christmas sauce for roast duck

When making Christmas gravy from the drippings from a roast duck, it is important that you separate the fat from the stock. Duck is very fatty, and therefore large amounts of fat will drip into the dish when you roast your duck. If you roast your duck the day before, it is super easy to separate the fat from the sauce. Here you can refrigerate the liquid from the roasting pan, and the next day the fat will be hard on the surface of the container. Remove it (and save it for frying), and then you have clean drippings for the gravy. If you do not have the opportunity to refrigerate the drippings from the duck for that long, I would still recommend pouring it into a glass. Let the glass stand in the refrigerator for 15 minutes, and then you will be able to see the fat settle to the top of the glass, so you can carefully remove it with a spoon.

Christmas sauce for roast pork

If you're making Christmas gravy from roast pork, you can easily use all the drippings from the dish without skimming off the fat.