KERRIESOUS-MARINADE
90 ml kookolie
90 ml asyn
120 ml tamatiesous
7 ml mosterd
7 ml borrie
10 ml kerriepoeier
2 uie fyn gekerf
5 ml knoffelvlokkies
70 ml appelkooskonfyt
5 ml sout
3 ml peper
Meng alles saam, giet oor die vleis en laat oornag marineer.
Jy kan die sous vir twee weke in potte in jou yskas hou.
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