The sauces of a 1956 Bavarian kitchen, starting with the roux
This cookbook was a 1956 wedding gift to my mother. She's gone now — but her recipes aren't. Volume 10 covers the Soßen chapter of Bayerisches Kochbuch. It opens with the Einbrenne, a simple roux of fat and flour, and works outward from there: tomato, cheese, mustard and onion sauces, then a whisked hollandaise, brown butter and a classic mayonnaise. The last two recipes are sweet: a fruit sauce and a spiced red wine sauce.
Each recipe has its original German name and number from the book, two headnote paragraphs, a historical note, US measurements with metric equivalents, a step-by-step method and a five-day meal grid built around the dish. Instant PDF download on Etsy. No physical book.
The ten recipes
- Light and Medium Roux Sauce (Helle und mittelbraune Einbrennsoße)
- Tomato Sauce (Tomatensoße)
- Cheese Sauce (Käsesoße)
- Mustard Sauce (Senfsoße)
- Onion Sauce (Zwiebelsoße)
- Whisked Hollandaise Sauce (Holländische Soße abgeschlagen)
- Brown Butter (Braune Butter)
- Classic Mayonnaise (Mayonnaise I)
- Fruit Sauce (Fruchtsoße)
- Red Wine Sauce (Rotweinsoße)
Full recipes, with ingredients, method, historical headnotes and a week-of-meals grid, are in the Sauces, Vol. 10 PDF on Etsy. Instant PDF download. No physical book.
26th edition · Birken-Verlag, Munich · 1956
Originally given to Erna Paul as a wedding gift.
English edition by E. Paul.
Cover art and first-draft translations were made with AI tools; every recipe was then checked and edited by hand against the original 1956 pages.
