Sauces are a large group of auxiliary dishes, seasonings, extremely varied in names and, in essence, very monotonous in technology, with the help of which they impart taste, smell,
sometimes color and always a special, delicate consistency in a wide variety of food products, heat-treated - boiled, baked, fried - meat, fish, vegetables, fruits, mushrooms, confectionery and flour products, vegetable, egg and cottage cheese casseroles, etc., etc.
Sauces should perform either a masking, neutralizing, or enhancing role, giving a new quality to the finished food product or dish.
According to their taste, they are divided into two groups - unsweetened And sweet sauces. The difference between sweet sauces is always sugar. Unsweetened sauces are divided into cold, intended mainly for salads and cold dishes, and hot, although this division is purely external, in culinary terms it is arbitrary, since the principles and methods of preparing both cold and hot sauces often coincide, although not always.
The overwhelming majority of sauces, both cold and hot, sweet and savory, are custard. These are the so-called French sauces, that is, invented and used in France.
Their components are broths (meat, fish, mushroom) or decoctions (vegetable, fruit), combined (brewed) with flour, butter, sour cream, cream, milk and then adding eggs (whole or just yolks) to these compositions. Each addition to the flour and broth of any of the above components and the combination of these components or layering them sequentially one on top of the other gives the whole variety of sauce bases.
These bases are further layered with: either sugar and fruit and berry juices (to form sweet sauces, which can also be added to a milk base - coffee, cocoa, chocolate), or, conversely, characteristic sour-salty media (vinegar, lemon juice, cucumber pickle, as well as mustard, horseradish, tomato paste) - to create spicy sauces for meat or fish.
All kinds of spices - peppers (black, white, red, Jamaican and Japanese), cloves, cinnamon, vanilla, ginger, spices from parsley and dill to onions, garlic, chervil and fennel - are finally introduced into ready-made base sauces and allow you to endlessly vary and complicate the taste and aroma of both spicy, savory and sweet sauces.
English sauces differ slightly from French sauces, where there is practically no flour, but there is a high percentage of natural meat juice and fat, as well as many different spices, and very significantly - sauces of oriental origin, which are called sauces only by the nature of their use as seasonings, but are built entirely on natural fruit purees and juices, nuts and vegetable pastes with spices and are absolutely devoid of flour custard base. These are Moldavian, Romanian, Bulgarian sauces, built on the principles of Turkish cuisine, or original Georgian sauces, which also experienced Iranian and Turkish influence.
Sauces and seasonings give dishes juiciness and a special, specific taste and in this regard crown the process of preparing appetizers, salads and main courses. Below are various seasonings and sauces that are easy to prepare at home from the most affordable products.
Real sauces are made from broth with the addition of butter, vegetable flour, spices, mushrooms, and so on. But there are sauces made from vegetables, which contain little flour, vegetables and spices. It is known that preparing sauces, and especially complex ones, requires a lot of patience, skill, and taste, and we must pay tribute to Russian entrepreneurs - large restaurants have always had dedicated chefs specifically for this.
Exists 2 main sauces, knowing the preparation of which you can prepare sauces at your own discretion and diversify them indefinitely, - basic white And main red.
basis White sauces are served with hot white sauteing, that is, flour and broth lightly fried in oil, and red sauces are served with red sautéing, made from flour fried until reddish. Brown, and juice from the roast or broth..
White main sauce– this main sauce differs from the red main sauce in that it is prepared using light types of broth. In this case, no contrasting components are used; the flour is also sautéed until light cream in color with the addition of butter or margarine. Into a boiling broth, such as poultry, fish, pork, veal, etc. add sautéed onions and white roots. Boil for several minutes and then, with continuous stirring, pour in the prepared diluted flour mixture. The thickened sauce is boiled at low boil for 20-30 minutes, after which the sauce is filtered and the vegetables are ground. Do not add contrasting spices, such as red or black pepper. The prepared ground sauce is brought to a boil again and then used in three ways:
1. Serving with dishes, or further heat treatment of dishes;
2. Preparation of derivative sauces based on white main sauce;
3. Use ready-made white sauce or natural egg-butter sauces.
The following derivatives can be prepared as derivative sauces based on the white base sauce:
White sauce with onions;
White sauce with mushrooms;
White sauce with egg;
White sauce with white wine;
White sauce with mustard;
etc., and tomato sauce is also a derivative of the white main sauce. To do this, add tomato puree sautéed in butter or margarine to the prepared white main sauce.
White sauce - food preparation
Learning how to prepare the sauce so that you wouldn’t be embarrassed to serve it even to guests is quite simple. To do this, you just need to adapt to properly saute the flour in butter, diluting it with milk. Usually a frying pan or a deep, thick-walled pan is used for this.
Additional components of the sauce are sour cream, tomato paste, cloves, suneli hops or ground white pepper. National cuisines Peoples of the world also use fried onions, nuts, cheese, herbs and a wide variety of other spices. This sauce does not keep for a long time; it is advisable to prepare it for a specific dish. It is not burdensome as it only takes a few minutes.
To prepare the broth: 1 kg of bones (beef, veal, poultry, game), 1.5 liters of water, 1 onion, 1 carrot, 1 parsley root, salt.
Basic white sauce
Products: 0.5 liters of broth, 1 tablespoon of flour, 1 tablespoon of melted butter, 1 onion, 1 carrot, 1 parsley root, 1 celery root, lemon juice, ground black pepper, salt.
Preparing the sauce:
Place butter in a frying pan, add flour and sauté over low heat, stirring constantly, until yellow tint. Dilute the sauteed flour in several additions with a strong hot broth (meat or fish), add sautéed onions, finely chopped parsley and celery, pepper and cook it all for 30 minutes at a low boil, constantly skimming off the foam. Then add bay leaf, lemon juice, salt. Boil a little more and remove from heat. Strain the finished sauce, rub the boiled roots and combine with the sauce. Season the sauce with butter or margarine.
White sauce: base
This is a recipe for a small amount of sauce for fish or boiled stewed meat. It will give the dish a delicate creamy taste and will be a great addition to lunch or dinner. Prepare a small frying pan and fresh milk.
Ingredients: milk (300 ml), butter (25 grams), flour (25 grams), salt, pepper to taste.
Cooking method
Melt the butter in a saucepan or frying pan and add flour. Stir and sauté over low heat. It is important to stir constantly so that the flour does not darken at the edges and does not overcook, but remains a beautiful golden color. Remove from heat and gradually add milk. Finally, add spices and bring to a boil. Cook for another 3 minutes. Ready! Serve the sauce with any hot dishes - meat, fish, vegetables or side dishes.
White sauce with sour cream
This type is higher in calories and differs from milk in its thicker consistency and richness. Instead of sour cream, you can use thick heavy cream.
Ingredients: flour (50 grams, sour cream (1 cup) or heavy cream, butter (50 grams), salt, spices.
Cooking method
Fry the flour in a dry frying pan. When a golden color appears, cool slightly and add butter, spices, gradually pour in sour cream and stir. Boil for another 5 minutes over low heat. Stir well and strain the sauce. For those who like garlic flavors, crush a clove of garlic at the end and sprinkle with herbs.
White Bechamel sauce
At the classical culinary school “Le Gordon Bleu” in France, they teach the preparation of Bechamel sauce according to this recipe. Everything else is just variations. Remember the main thing - if the sauté is hot, then cold liquid should be poured in, and vice versa - if it has cooled down, pour in hot sour cream or milk with half an onion. Stick cloves into the onion and simmer everything over low heat.
Ingredients: butter (50 grams), flour (50 grams), milk (1 liter), nutmeg, salt, ground black pepper (a small pinch), onion (half), cloves (3 pieces).
Cooking method
We will cook in a saucepan with thick walls and bottom. Melt the butter and heat it up high. Let's put flour in it, but don't fry it too much, just heat it up. Stir constantly with a spatula. Pour cold milk into the finished sauté, bring to a boil and reduce the heat, simmer until thick. Salt, season with pepper and nutmeg, strain through a metal sieve to achieve a uniform consistency.
Sour cream sauce
Products: 60 g flour, 100 g butter, 600 g sour cream, salt, pepper.
Preparing the sauce:
Mustard sauce
Products: 2 onions, pickled cucumber, 0.5 cups of table vinegar, 2 tablespoons of oil, 2 tablespoons of flour, 1 tablespoon of ready-made mustard, ground pepper, salt, 1/2 lemon.
Preparing the sauce:
Finely chop the onion and cucumber, put in a saucepan, pour in vinegar and cook over low heat. In heated oil, saute the flour until brown, dilute with broth and cook, adding the prepared onion and cucumber. Then add pepper, mustard, lemon juice and salt. Heat the sauce, but do not boil. You can add sour cream to the sauce. Serve with fried meat.
Horseradish sauce
Products: 2 tablespoons flour, 2 tablespoons grated horseradish, 0.5 cups sour cream, 2 tablespoons butter, 2 tablespoons vinegar, meat broth, black pepper, bay leaf, salt.
Preparing the sauce:
To prepare the sauce, you need to saute 2 tablespoons of flour with the same amount of butter, dilute with a glass of hot meat broth, add sour cream and cook over low heat for 7 minutes. At the same time, put 1 tablespoon of oil and grated horseradish on a frying pan and fry lightly, then pour in vinegar and the same amount of broth or water, add bay leaf, 7 black peppercorns and put on fire to evaporate the liquid. Place the boiled horseradish in the prepared sauce, boil, remove from heat, add salt, add a piece of butter and stir. Serve the sauce with boiled beef, lamb, and pork.
Bechamel sauce (2)
Products: 1 large onion, 0.5 tablespoon butter, 2 tablespoons flour, 0.5 l milk, 250 g meat broth, salt, nutmeg, lemon juice.
Preparing the sauce:
Finely chop the onion and fry it in oil, then add flour to it and fry a little more. Combine the sauté mixture with boiling milk and hot broth, add salt, nutmeg, mix everything well, bring to a boil and simmer for 8 minutes over low heat. Strain the finished sauce through a sieve and beat until foamy, add lemon juice.
Tomato sauce
Products: tomato puree 900 g, strong broth 200 g, butter 150 g, sugar 15 g, ground pepper 2 g.
Preparing the sauce:
Boil the tomato puree and concentrated broth. When the mixture becomes thick like cream, season it with butter, sugar, ground pepper and salt. There is no need to boil the seasoned sauce so that the oil does not separate from the tomato. The sauce is served with meat dishes: fried pork, langetou, fillet, meat cutlets and meatballs.
Tatar tomato sauce
Products: For 0.5 liters of meat broth you need: 2 tablespoons of wheat flour, 1 onion, 1 parsley root, 1 celery root, 1 carrot, 60 g butter, 200 g tomato paste, 4 teaspoons lemon juice, 2 teaspoons sugar , bay leaf, peppercorns.
Preparing the sauce:
Sauté the flour in butter, then gradually dilute it, pouring in hot broth in small portions until the mixture resembles thick sour cream, making sure there are no lumps. Then dilute the mixture with the remaining broth. Finely chop the roots and onions, lightly sauté, add tomato paste, fry for 5 minutes. Then combine them with the broth, add spices, lemon juice, sugar, salt. Cook for 20 minutes at a low boil, strain through a sieve, then rub the vegetables through the sieve and bring to a boil again. Add the butter last.
Tomato sauce made from fresh tomatoes
Products: tomatoes 1.5 kg, butter 250 g, ground pepper 3 g.
Preparing the sauce:
To prepare the sauce, you need to sort out the fresh tomatoes, remove the stems, wash them in cold water, cut into slices and simmer in its own juice, rub through a sieve, boil to the consistency of thick cream, season with butter, ground pepper and salt. After seasoning, the sauce should not be boiled. Serve with fried meat dishes, as well as pasta and crumbly rice.
Garlic-tomato sauce
Products: tomato puree 200 g, garlic 15 cloves, vegetable oil 40 g, lemon 20 g, parsley or dill, sugar, salt.
Preparing the sauce:
To prepare the sauce, add chopped garlic, mashed with salt, sugar and vegetable oil, finely chopped herbs and season with lemon juice to the tomato puree. To taste, add parsley or dill, sugar, salt.
Basic sour cream sauce (1)
Products: 300 g sour cream, 1 tablespoon flour, 20 g butter or margarine, a pinch of ground black pepper, salt.
Preparing the sauce:
Sauté flour in butter, boil sour cream and mix with flour. Add pepper, salt, strain and bring to a boil. Serve with meat, vegetable, fish dishes and hot appetizers. This sauce is also used in the production of sour cream sauces with various fillings.
Basic sour cream sauce (2)
Products: 600 g sour cream, 60 g flour, 120 g butter, pepper, salt.
Preparing the sauce:
Saute the flour in butter, add sour cream, pepper, salt and bring to a boil. Serve with main courses.
Sour cream sauce with onions
Products: sour cream sauce 400 g, 1 onion, butter 30 g.
Preparing the sauce:
Cut the onion into rings, fry in butter and mix with sour cream sauce. For spiciness, you can add a spoonful of spicy tomato sauce. Serve with meat dishes.
Sour cream sauce
Products: 2 tablespoons flour, 2 tablespoons butter, 2 cups meat, fish or vegetable broth, 1 cup sour cream, salt.
Preparing the sauce:
Fry the flour until light yellow in oil or dry method. Then, stirring, dilute it with meat, fish or vegetable broth and cook for 5 minutes. Towards the end of cooking, add sour cream and salt. Very little pepper is added so that it does not drown out the taste and smell of sour cream. Serve sour cream sauce with meat, vegetable and fish dishes.
Sour cream sauce with tomato
Products: sour cream sauce 500 g, 1 onion, butter 40 g, tomato puree 60 g.
Preparing the sauce:
Finely chop the onion, fry it with tomato puree in butter, add sour cream sauce and boil for 5 minutes. Strain. Serve with fried meat, fish and vegetable dishes.
Spicy sour cream sauce
Products: sour cream 200 g, vinegar 50 g, sugar 10 g, eggs 2 pieces, ground pepper, salt.
Preparing the sauce:
To prepare the sauce, pour vinegar into a bowl, add sugar, ground pepper, salt and mix everything well with a wooden spoon. Combine the resulting mixture with sour cream and pureed whites of boiled eggs. Beat well and season with juice from fresh vegetables and fruits. Add salt to taste.
Onion sauce
Products: 500 g of onion, 120 g of butter or margarine, 50 g of vinegar, 700 g of broth, pepper, bay leaf, salt.
Preparing the sauce:
Finely chop the onion and fry until golden brown in butter, add vinegar, pepper, bay leaf, sautéed flour, meat broth, and boil. Serve with meat and fish dishes.
Garlic sauce
Products: 100 g each of garlic, water, sunflower oil, salt to taste.
Preparing the sauce:
Grind the peeled garlic, mix with water, sunflower oil, and salt. Serve with meat and fish dishes.
Horseradish sauce with vinegar
Products: 350 g horseradish, 300 g vinegar, 2.5 glasses of water, 1 teaspoon sugar, 2 teaspoons salt.
Preparing the sauce:
Peel the horseradish root, rinse, grate, put in a jar or other container, pour boiling water over it, and close the jar with a lid. When the horseradish has cooled, add vinegar, sugar, salt, and stir everything. Serve with cold and hot dishes.
Tatar sauce
Products: 250 g mayonnaise, 2 tablespoons of finely chopped canned cucumbers or pickled vegetables, 1 small onion.
Preparing the sauce:
In order to prepare the sauce, you need to add finely chopped cucumber or pickled vegetables and finely chopped onion to the prepared mayonnaise.
Kefir sauce
Products: 250 g of kefir, 1 teaspoon of sugar, ready-made mustard, pepper, half a teaspoon of salt.
Preparing the sauce:
Mix kefir with the offered products, beat thoroughly. If kefir is too sour, add a little milk and increase the amount of sugar.
Kefir or curdled milk sauce with onions
Products: 250 g of kefir or yogurt, 1 onion (instead of onions, you can take 25 g of green onions), 2 teaspoons of sugar, ready-made mustard, pepper, salt to taste.
Preparing the sauce:
Add finely chopped onion or chopped green onion to yogurt or kefir, add other products and mix thoroughly.
Red meat sauces
Red base sauce prepared on the basis of decoctions and broths prepared from dark types of product. For example, from beef meat, game meat, certain types of mushrooms, etc. The red main sauce differs in that it also includes various contrasting components, such as tomato puree and carrots. In this case, flour, as a thickener for red sauce, is sautéed until light brown in a dry frying pan without fat. At the same time, it loses its damp taste and, in addition to color, also acquires the smell of roasted nuts. After the flour is fried, it is transferred to a separate bowl, cooled and then diluted with a small amount of chilled liquid, such as broth. The diluted flour mass should have the consistency of a thin syrup. The main part of the broth is brought to a boil, then the sautéed onions and carrots are added to the broth, with the addition of tomato puree. Boil the vegetables in the broth for several minutes and then, with continuous stirring, pour in the diluted flour mixture. Boil the resulting thickened sauce over low heat for 40-50 minutes, after which the sauce is removed from heat. During the cooking process, spices and herbs are added, which are then removed if possible. The boiled sauce is filtered, the vegetables are ground and then the sauce is filtered and brought to a boil again. The prepared red base sauce can be used immediately for its intended purpose, such as serving dishes and for their further heat treatment, and the red base sauce can also be used to prepare derivative sauces. At the same time, derivative sauces are considered if various additional ingredients are added to the main finished sauce. So, for example, the following derivatives can be prepared based on red sauce:
Red sauce with onions;
Red sweet and sour sauce;
Red sauce with prunes;
Red sauce with red wine;
and many other options.
Red sauce - food preparation
In order to get a red brown broth, you need to cook the bones for a very long time, after frying them until golden brown. The basis of the sauce is red flour sauté. The flour is fried until red-brown and diluted with broth. The main sauce is not difficult to obtain, but then everything depends on the dish for which the sauce is being prepared, as well as the imagination and skill of the cook. You can add flavor to the red sauce using sour cream, vegetable or butter, various spices, aromatic roots and herbs. Too fatty sauce can be easily corrected by straining through a napkin soaked in cold water.
The basis for red broths is broth.
Preparation of broth:
To prepare the broth, take 3 liters of water, 1 parsley root, 1 carrot, 1 celery root, 1 onion.
Boil brown broth and strain.
Basic red sauce
Products: 1 liter of brown broth, 2 tablespoons of fat, 2 tablespoons of wheat flour, 1 onion, 1 carrot, 1 parsley root, 1 celery root, 50 g tomato paste, 1 tablespoon of sugar, 2 tablespoons of butter or margarine, allspice, salt.
Preparing the sauce:
To prepare the sauce, you need to heat the fat in a saucepan, pour flour into it and sauté it over moderate heat until light brown. Separately, saute finely chopped onions, carrots, parsley and celery with fat. Add tomato paste, previously diluted with broth, to the sautéed roots and saute everything for another 10 minutes. Pour hot, strained brown broth into the flour pan while stirring continuously. Cook the resulting homogeneous mass for 25 minutes, then add sautéed roots and peppers to it and continue cooking, periodically skimming off the fat for another 10 minutes. Then strain the sauce through a sieve and rub the boiled roots. Add sugar and salt to the sauce, bring to a boil, remove from heat and season with oil. The main red sauce is used to prepare derivative sauces with onions, mushrooms, mustard, and prunes. It goes well with red wine, garlic, blackcurrant jam, tomatoes, sweet peppers and other products, seasonings and spices.
Simple red sauce
Products: red main sauce 1000 g, butter 80 g, garlic 1 piece, pepper 1 g.
Sauce prepared with meat and bone broth is served only with meat dishes. Sauce based on meat and vegetable broth is served with vegetables, fish, and meat. Sauce with fish broth - only for fish.
Preparing the sauce:
Salt the hot main sauce, add ground black pepper, minced garlic with salt, heat to a boil, strain through a sieve. Place the bowl with the sauce in a water bath, add butter to the sauce and mix thoroughly. To improve the taste, you can add meat juice to the sauce in the amount of 100 g per 1 liter of sauce or 25 g of concentrated brown broth, while reducing the corresponding amount of the main red sauce. Serve the sauce with cutlet mass dishes, ham, sausages, sausages, stews, azu, stewed and baked meats.
Red sauce base
A good sauce can highlight the merits of a dish, while a bad sauce can hopelessly ruin it. Red sauce requires patience, skill and taste. It is no coincidence that entrepreneurs have a specially trained chef in their restaurants - a sauce specialist. Basic recipe will help every housewife become a professional cook - having learned how to cook, you will set up a home restaurant for your loved ones.
Ingredients: brown broth (1 liter), butter (50 grams), carrots, onions (2 pcs), wheat flour (350 grams), sugar (25 grams).
Cooking method
Cook the brown broth - fry the bones and put them in a saucepan. Cook for several hours and strain. Divide the broth into 2 parts. Saute flour without fat in a frying pan, cool slightly and pour in warm broth. Beat the mixture until the lumps disappear. We also sauté the onions and roots, mix with the second half of the broth and bring to a boil.
Then mix everything together and cook for half an hour. At the end of cooking, heat the sugar in a frying pan and add the zhenka to the sauce, strain, grind parts of the vegetables, add salt and spices. Bring to a boil and cool. Now you can add other ingredients to this sauce to taste - onions, vinegar, wine, mustard, garlic and so on.
Red sauce with wine and mushrooms
If you've already learned how to make the basic sauce, moving on will be much easier. Using this as a basis, let’s prepare mushroom sauce. You need very little mushrooms, but if you want to cook a real mushroom dish, increase the number and add a side dish - mashed potatoes, rice or pasta.
Ingredients: Red sauce according to the original recipe for the base (1 glass), onions (several heads), mushrooms (200 grams), tomato (1 spoon), butter, red wine (2-3 spoons), salt, pepper, garlic and herbs.
Cooking method
Peel the onions and mushrooms, rinse and cut into cubes. Place in a saucepan and sauté in butter for 10 minutes. Add red table wine and chopped parsley to the finished sauce. Squeeze the garlic at the very end. Hot sauce can be served with poultry, game or meat products - cutlets, meatballs, meatballs.
Sauce with fresh mushrooms
Products: 4 cups of basic red sauce, 200 g of porcini mushrooms or champignons, 2 onions, 50 g of highly concentrated brown broth, 3 tablespoons of butter, 2 cloves of garlic, lemon juice, salt.
Preparing the sauce:
To prepare the sauce, you need to finely chop the onion and sauté it. Wash the mushrooms, chop them, saute them in butter, then combine them with sautéed onions, red sauce and highly concentrated brown broth and cook at low boil for 15 minutes. After this, season the sauce with butter, lemon juice, thoroughly pounded garlic, salt, and mix well. Serve with meat, fish and vegetable dishes.
Onion sauce
Products: red main sauce 900 g, margarine 50 g, butter 40 g, 3 onions, sugar 10 g, vinegar 9% 80 g, black peppercorns 1 g, 2 bay leaves.
Preparing the sauce:
Finely chop the onion and lightly sauté in margarine so that the color of the onion does not change. Pour vinegar into the sauteed onion, add peppercorns, bay leaves and boil for 8 minutes. Then pour in the red main sauce, add sugar, salt and cook for 10 minutes. Season the sauce with butter.
Blackcurrant sauce
Products: 0.8 l main red sauce, 100 g red grape wine, 1 glass broth, 4 tablespoons butter, 150 g blackcurrant jam, 200 g ham bones, black peppercorns, bay leaf, parsley, 10 g tarragon, salt .
Preparing the sauce:
Grind the smoked bones, lightly fry, pour in wine and broth, cook for 20 minutes, adding tarragon, coarsely crushed pepper, bay leaf, parsley and blackcurrant jam. Combine the boiled mass by 2/3 with red sauce, boil for 10 minutes, strain, season with salt and butter. Serve the sauce with meat of wild animals - hare, elk, goat, as well as cutlets, stewed meat, and game.
Red onion sauce(1 option)
Products: 0.5 l of basic red sauce, 3 onions, 1 tablespoon of butter, lemon juice or vinegar, sugar, salt.
Preparing the sauce:
Cut the onion into rings and fry in oil. Add a little lemon juice or vinegar, salt, sugar to the sautéed onions. Let it simmer until done and add red main sauce.
Red sauce
Products: 1 tablespoon flour, 1 tablespoon butter, 1 carrot, meat broth, 1 parsley root, 1 onion, 1 tablespoon tomato puree, 2 tablespoons butter.
Preparing the sauce:
Fry the flour with the same amount of butter until dark brown, mix with tomato puree and dilute with 2 cups of meat broth. Add lightly fried chopped roots and onions and simmer over low heat for 30 minutes. Strain through a sieve, add salt and add a piece of butter. Serve with fried meat, chopped cutlets, rolls, etc.
Dill sauce
Products: 1 tablespoon chopped dill, 1 tablespoon butter, 1 tablespoon wheat flour, 1 glass milk, 2 tablespoons sour cream, salt.
Preparing the sauce:
Dry the flour, mix it with butter, milk, and boil over moderate heat. Before serving, beat the resulting mass with lemon juice and egg yolk.
Garlic sauce with sweet pepper
Products: 3 heads of garlic, 2 teaspoons of ground red pepper, 2 yolks, 0.5 cups of vegetable oil, lemon juice, salt.
Preparing the sauce:
Combine crushed garlic with ground sweet red pepper, salt, yolk, vegetable oil, lemon juice. Grind until a homogeneous mass is formed. Serve with meat and vegetable dishes.
Red onion sauce(2 option)
Products: red sauce 0.5 l, 2 onions, butter 30 g, spices.
Preparing the sauce:
Cut the onion into rings, fry in butter, sprinkle with salt, sugar, pour in a little vinegar, simmer until tender, add to the red sauce and stir.
Italian sauce
Products: 800 g basic red sauce, 150 g tomato puree, 120 g champignons, 50 g ham, 2 onions, 3 tablespoons melted butter, 100 g dry white wine, 10 g tarragon, black allspice, parsley, salt.
Preparing the sauce:
Combine the main red sauce with finely chopped sauteed onions, finely chopped fried ham and champignons, dry white wine, put on fire and cook for 9 minutes. Add finely chopped parsley, tarragon, pepper, salt and boil everything. Serve the sauce with fried meat, poultry, and game.
English mint sauce
Products: 4 tablespoons mint, 2 tablespoons sugar, 1 tablespoon vinegar, 4 tablespoons water.
This sauce was served to the table of Russian tsars only at the most ceremonial receptions.
Preparing the sauce:
Take 4 tablespoons of mint, chop it finely, add 2 tablespoons of sugar, one tablespoon of vinegar, 4 tablespoons of water. Let stand for 2 hours. Serve the sauce with meat and fish dishes.
Peanut sauce
Products: 3 onions, 2 tablespoons butter, 1 tablespoon flour, 2 tablespoons crushed nuts, 3 cloves garlic, salt, vinegar, 3 yolks.
Preparing the sauce:
Finely chop the onion, fry it in butter, add flour, pour in 2/3 cup of hot broth and cook for 10 minutes, then strain through a fine sieve. Grind the walnut kernels, add garlic, egg yolks, salt, vinegar. Mix everything. Cook without letting it boil. Serve chilled with meat and fish dishes.
Mayonnaise sauce
Products: sunflower oil 800 g, egg yolks (6 pieces) 90 g, prepared mustard 30 g, vinegar 200 g, sugar 30 g.
Preparing the sauce:
Separate raw egg yolks from whites, add mustard, salt and mix thoroughly. Then, while continuously whisking, pour in sunflower oil, first one tablespoon at a time, and then 2 tablespoons at a time. The oil should have a temperature of 15-16 degrees. At this temperature, it emulsifies better, that is, it breaks into small balls, which are distributed in the egg yolk without connecting with each other. Pour in a new portion of oil after the emulsification of the previous portion has finished. The finished sauce should be thick and stick well to the spatula. Pour vinegar into the prepared sauce, add sugar, stir well. After adding vinegar, the sauce becomes a little thinner and whiter. In order to obtain a stable emulsion, it is better to make mayonnaise in a mixer. Use for preparing some sauces, dishes, salad dressings.
Homemade mayonnaise
Products: 350 g of vegetable oil, 3 yolks, half a teaspoon of salt, 50 g of 3% vinegar, a little mustard.
Preparation:
Cool the vegetable oil and yolks, mix and beat, but only in one direction and continuously. Then, stirring, pour in 40 g of vegetable oil in a thin stream until completely combined and, without ceasing to stir, pour in all 350 g in the same portions. The mass must be quickly cooled (place in a container with water or ice). The sauce should be thick and stick to the whipping spatula. Then you need to add 50 g of 3% vinegar and mix everything well again.
Mayonnaise sauce with sour cream
Products: vegetable oil 600 g, sour cream 300 g, 4 yolks, ready-made mustard 30 g, sugar 15 g, ground pepper 2 g.
Preparing the sauce:
Prepare the sauce - mayonnaise and add thick sour cream, sugar, pepper to it and mix well. Serve with cold dishes of meat, fish, and also use as a salad dressing.
Polish sauce
Products: butter 350 g, hard-boiled eggs 4 pieces, citric acid 3 g, parsley, salt.
Preparing the sauce:
Melt the butter, mix it with finely chopped eggs, add citric acid or lemon juice, salt and finely chopped parsley. Serve the sauce with fish dishes.
Examples of dishes with White sauce
Recipe 1: (creamy)
Patience and endurance! This is what we need to prepare beef tongue. By itself, it takes a long time to cook; cooking will add even more hassle. cream sauce for the tongue. But the result! It is in order to enjoy the delicate taste of this beef delicacy that we do everything. So, let's go to battle!
Ingredients: beef tongue (1 piece), butter (30 grams), sour cream (150 grams), flour (15 grams), salt, ground pepper, spices to taste.
Cooking method
Put a pan of water on the fire. Place peppercorns and bay leaves in boiling water, and then cook the tongue in it for about 2 hours. Half an hour before the end of cooking, add salt (1 spoon). At the end of cooking, remove the tongue and place it in cold water. After five minutes the skin should come off very easily. Clean the tongue and cut it into 7-8 cm slices.
Fry in butter for about three minutes on each side. Prepare the sauce: pour 2 tablespoons of flour and 3 tablespoons of thick sour cream into a measuring cup. Mix, add salt, add 150 grams of water and dilute the flour in this mass. Pour the sauce over the tongue and simmer for 1-10 minutes. A soft, pleasant-smelling delicacy is ready!
Recipe 2: Boiled lamb in white sauce
Lamb is a specific meat. Many are put off by its characteristic pungent odor. Ours will handle this white sauce, which will nourish the lamb creamy taste and spices. So, if you have lamb shoulder or brisket, go ahead.
Ingredients: lamb (500 grams), potatoes (600 grams), onions (2 heads), carrots (2 heads), spices, flour and butter (1 tablespoon each).
Cooking method
Wash the beef, add a small amount of water, and cook over low heat. Remove the foam in time, cover with a lid and wait about an hour and a half. Half an hour after the start of boiling, add vegetables and salt. Boil the potatoes. We use the broth to prepare white sauce - sauté the flour in butter and dilute with the broth, add sour cream. Cut the lamb into flat pieces. Place boiled potatoes on the side and pour white sauce over it.
Examples of dishes with red sauce
Recipe 1:
In addition to beef broth, we will also need meat, garlic, a little wine and paprika. The dish turns out amazing - soft meat in a sauce with vegetables and spices.
Ingredients: Beef (600 grams), broth (1 liter), paprika (1 spoon), tomato puree (1 spoon), butter (40 grams), red wine (100 ml), vegetables (3-4 types for garnish), flour.
Cooking method
Peel and chop the vegetables. Bring the broth to a boil and cook the meat in it until cooked. Remove from heat and leave for 10 minutes. Boil vegetables in broth. Mix onion, oil, paprika, garlic, wine in a saucepan and simmer until volume is reduced by half. Mix with broth, tomatoes, and boil. Saute the flour in a frying pan with butter, carefully mix with the sauce. All that remains is to bring to a boil, remove from heat and let it brew.
Recipe 2: Chicken liver in red sauce with wine
Liver, especially chicken liver, is a product that cooks very quickly. If you overcook it, it becomes tough and tasteless, so don't overcook it in the pan. And after adding the sauce, the dish just needs to be brought to a boil - and it’s ready.
Ingredients: chicken liver (300 grams), mushrooms (champignons, 100 grams), red sauce with wine (200 grams), ghee (40 grams), salt, pepper.
Cooking method
Make sure that bile is properly removed from the liver. Rinse and place in boiling water for a few minutes. If the pieces are too large, cut them in half. Salt, pepper and fry in oil. Add mushrooms and fry until mushrooms are browned. Mix with sauce and bring to a boil. When serving, sprinkle the dish with herbs right on the plate, you can add sour cream or tomato sauce. The best side dish might be fluffy rice or fried potatoes.
There are many variations of white sauce
- Cheesy. Add grated cheese (100 grams) to the base hot sauce, melt over low heat and serve immediately.
- Sauce with herbs. Finely chop the dill or parsley and add to the prepared sauce.
- Mushroom. Fry finely chopped mushrooms in oil and add to the sauce with a spoonful of lemon juice.
- Caper. Chop the capers and add to the main sauce along with a spoonful of lemon.
- Onion. Fry the onion over low heat with butter. Add before sautéing, simmer for 5 minutes.
- Shrimp. Peel and chop the shrimp and add along with ground white pepper.
If we associate the name red sauce with the color, and not brown broths, in addition to ketchup, we can name several other common sauces.
The hot sauce brand for red sauces is Tabasco. It is made from Tabasco, the fruit of cayenne pepper, with the addition of vinegar. For storing and aging the sauce, use oak barrels made of white Limousin oak. Its piquant taste and special sourness are popular all over the world. Red peppers are ground into puree with the addition of special salt. The mixture is then poured into barrels and left to ferment for three years. At the end it is filtered and bottled with the addition of vinegar. Tabasco is a fiery seasoning, an essential ingredient in the Bloody Mary, an alcoholic cocktail.
Another representative of red shades is salsa, a typical Mexican sauce. In its composition, tomatoes can be mixed with physalis and chili, pepperoni, onions and garlic. The combination of onion and feijoa, unusual for Russia, is as native to Mexico as our wild garlic or radish.
29.Technology for preparing milk sauces.
Milk sauces are prepared with white fat sauteing, light cream color. Whole milk or milk diluted with broth or milk diluted with water is used as a liquid base.
In a bowl with a thick bottom, prepare a white fatty sauté in plum oil so that it almost does not change its color and gradually dilute with hot milk with continuous stirring, cook for 7-10 minutes over low heat, add salt, sugar and strain, then bring to a boil and pinch the plums with pieces. oils
Consistency: liquid, medium-thick and thick
Liquid sauces are used to top vegetable cereal dishes and season boiled vegetables.
Medium thickness for sautéing vegetable dishes, fish meat and for seasoning poached vegetables
Thick for stuffing.
Derivative sauces are prepared based on milk sauce.
Milk sauce with onions. Finely chop the onions, sauté in drained butter so that the color does not change, add meat broth, cover with a lid and simmer until the onions become soft.
Place the prepared onion in the milk sauce, cook for 5-10 minutes, add salt and pepper. strain the sauce, puree the onion and bring to a boil.
Ous is served with natural cutlets and fried lamb meat.
Sweet milk sauce.
30.Technology for preparing sour cream sauces.
Sour cream sauces can be natural and white sauce. The natural sauce is prepared using white sauté and sour cream, which is the liquid base. But more often they prepare a cheaper sour cream sauce with white sauté and a liquid base consisting of 50% sour cream and 50% meat or fish broth.
Sour cream sauce.
White dry sauté, cool, dilute with a small amount of chilled broth and add to hot broth, cook for 10-15 minutes, sour cream, bring to a boil, combine with white sauce, add salt, cook for 3-5 minutes, strain and bring to a boil, pinch with butter. Used with meat, fish, vegetable and curd dishes to prepare derivative dishes.
Sour cream sauce (natural).
Bring the sour cream to a boil. The flour is lightly sautéed without oil, cooled, mixed with butter, gradually added to sour cream, stirred and brought to a boil.
Sour cream sauce with onions. Sour cream sauce with onion and tomato.
Sour cream sauce with horseradish.
31. Technology for preparing sauces without flour: egg-butter sauces and butter mixtures.
Flourless sauces are prepared using drained oil, vinegar, fruit and berry decoctions.
Egg-butter sauces. This type of sauce includes Polish rusk sauces, etc.
Polish sauce. Boil the eggs hard, cool, peel, finely chop the herbs, finely chop the butter. Melt, combine with eggs and herbs, add lemon juice or lime. Acid salt. The sauce is stirred and heated at temperatures above 70. Used with boiled fish.
Polish sauce with white sauce. Hollandaise sauce.
Oil mixtures. oil mixtures are softened butter mixed with crushed additional products (herring, cheese, herbs, etc.) after mixing, formed into a block or cylinder and cooled. Cut into pieces weighing 10-15 g
The butter mixture must be refrigerated to maintain its shape.
Used when serving fried fish and meat for preparing and decorating cold dishes and sandwiches.
The oil is green. Finely chopped parsley, lemon juice are placed in softened butter, mixed thoroughly, shaped, cooled and chopped. Used with fried fish and meat dishes.
Butter with mustard. The softened butter is combined with the prepared mustard, beaten, shaped and cooled. For sandwiches, food decoration
Yolk paste. Yolks boiled eggs separated from the rolls, wiped and combined with softened butter and salt. For sandwiches, decorating stuffed eggs.
Ham butter. Avocado oil. The oil is raw. Rose oil.
Cheese paste. Herring oil
32. Technology for preparing sauces using vegetable oil and vinegar.
Cold sauces are prepared with vegetable oil and vinegar.
Sauces with vegetable oil. This group of sauces includes mayonnaise, its derivatives and dressings for salads and herring.
They are served with cold dishes and appetizers made from fish, non-fish seafood, and hot dishes made from game poultry.
Salad dressing. Vinegar is combined with sugar, salt and pepper, mixed and vegetable oil is added. To ensure that the dressing is homogeneous, shake it before pouring. Used to top fresh vegetable salads, vinaigrettes and vegetable side dishes.
Mustard dressing. Grind table mustard with salt, sugar, pepper and dilute with vinegar, add strong oils and shake. It is seasoned with vinaigrettes, herring and cold side dishes.
Mustard dressing with yolks.
Sour cream dressing with herbs. Combine sour cream with vegetable oil, add greens, onion, parsley, pepper, salt and stir.
Mayonnaise sauce. Raw egg yolks are separated from the whites. The yolks are ground with salt and sugar. Add vinegar while stirring until oil is completely combined, add vinegar and stir.
Mayonnaise can be prepared with the addition of white sauce. The flour for the white sauce is heated without fat, discolored, cooled, diluted with a mixture of cold broth and vinegar, brought to a boil, then cooled.
Mayonnaise is used to prepare salads, meat dishes and derivative sauces.
Sauce mayonnaise with sour cream. Add sour cream to mayonnaise and mix. Add to cold fish dishes for dressing salads.
Mayonnaise sauce with jelly. Mayonnaise sauce is combined with chilled meat or fish jelly, which is still in a liquid state. Stir while whisking. For preparing jellied dishes.
Mayonnaise sauce with horseradish. horseradish is finely grated, scalded, cooled and combined with mayonnaise. Serve with stuffed fish and boiled meat.
Vinegar-based sauces. Vinegar-based sauces include vegetable marinades and mustard.
Vegetable marinade with tomato. vegetables are cut into strips and sautéed in vegetable oil until half cooked. Add pomatupure and continue sautéing for another 10 minutes. Pour vinegar, bay leaves, pepper, salt, sugar into vegetables and mix. Boil at low boil for 15-20 minutes and cool. Marinated fish is used for this dish.
Prepare the marinade without tomatoes. To thicken it, flour or potato starch is added at the end of cooking.
Horseradish sauce. The horseradish root is kept in cold water for 1.5-2 hours, finely grated, poured with boiling water and kept covered until it cools. Add vinegar, salt, sugar and stir. I serve it with cold meat and fish dishes.
Horseradish sauce with sour cream.
Table mustard. Mustard powder is poured with boiling water, left for 5-7 hours, water is drained, vinegar is added, salt is sugar, the oil is mixed.
Meat jelly. Gelatin is soaked in cold water. Boil the bone broth, strain and remove the fat. The guy is prepared as for fish jelly from proteins and eggs. Gelatin is introduced into the hot broth, vinegar or citric acid is dissolved, then the draw is pulled in 2 steps. The jelly is brought to a boil, kept on the edge of the stove for 10-15 minutes, filtered, brought to a boil and cooled. Used for meat eggs and garnish for cold dishes
Fish jelly.
33. Technology for preparing sweet sauces.
Sweet sauces from fresh canned dry fruits and berries from pureed juices and milk syrups.
Apple sauce. The apples are washed, removed from the seeds, cut into slices and simmered in water, rubbed, combined with a decoction of lime sugar. bring to a boil and add diluted starch. Bring to a boil again. served with casseroles, puddings and pancakes.
Sweet sauce made from dried fruits. The dried fruits are sorted, washed, soaked in water to swell, and the seeds are removed. Large ones are cut, boiled, add sugar and potato starch diluted in cold water. Bring the sauce to a boil, add lime acid and cool. They fall on cutlets, meatballs, etc.
Apricot sauce.
34.Using sauces industrial production and food concentrates.
Industrial sauces
The food industry produces various sauces, and many of them have a very spicy taste (tkemali, “Yuzhny” sauce, curry, hunting sauce, etc.). They are served in small quantities with dishes such as kebabs, kebab, etc., or used as additives in the manufacture of culinary sauces.
The use of industrially produced sauces allows us to expand the range of sauces used in public catering.
Mayonnaise. They are used to prepare salads and other dishes, or derivatives are prepared based on them.
Spicy tomato sauce. It is prepared from fresh tomatoes or tomato puree with the addition of sugar, vinegar, salt, onion, garlic and spices. Used in the preparation of meat, fish and vegetable dishes.
Kuban sauce. It is produced by evaporating tomatoes with sugar, garlic, salt, vinegar, and spices. Add to meat sauces and mayonnaise. The sauce can be used when serving meat, fish and vegetable dishes, as well as for seasoning borscht and cabbage soup.
Ketchups. They are also produced from tomatoes or tomato puree with various additives, but their tomato content is lower. To give the required consistency, thickeners (modified starches, etc.) are added to ketchups.
Southern sauce. It has a very pungent taste and a strong spicy aroma. The sauce is prepared from soybean fermented hydrolyzate with the addition of applesauce, tomato paste, liver, vegetable oil, spices, herbs, onions, garlic, raisins, vinegar and wine (Madeira). Served with oriental dishes, added to red meat sauces and mayonnaise.
Tkemali sauce. It is prepared from tkemali plum puree with the addition of basil, cilantro, garlic and red hot pepper. It has a sharp sour taste. Served with Caucasian cuisine.
Fruit sauces. They are prepared from fresh ripe apples, apricots, peaches and other fruits. Used in the preparation and serving of cereal and flour dishes or added to mayonnaise sauce.
In addition to ready-to-eat sauces, food industry produces concentrates of white, mushroom sauces and their derivatives. They are a powder that, before use, is diluted with water in the required amount, boiled for 2-3 minutes, then butter is added. The raw materials for sauce concentrates are dry meat, mushrooms, vegetables, sauteed flour, tomato powder, milk powder, sugar, salt, citric acid, spices, monosodium glutamate. They are stored for up to 4 months.
Food concentrates. Food concentrates are products that are ready to eat or require minor heat treatment. Distinctive Features they are low moisture content (from 4 to 12%), facilitating long-term storage of the product without reducing quality, high concentration of nutrients and good digestibility
egg powder and dairy products (whole or skim milk powder, whey powder, buttermilk)
35.Cooling, freezing, defrosting and heating individual components for soups and sauces.
Main white sauce - White sauceBroths for preparing white base sauce
White meat broth
For 1 liter of broth: 750 g veal bones – 2.5 liters of water – 3 onions – 2 carrots – 3 parsley roots with herbs – 1 bay leaf – 2 teaspoons salt – 0.25 teaspoon marjoram.
Place veal bones in a saucepan. Pour water so that it covers the bones and put on fire. Boil for 10 minutes. After boiling, remove the bones and wash off the foam from them.
Place bones, onions, carrots, parsley, bay leaves, marjoram and salt in a saucepan, pour in 1.5 liters of water and put on fire. Boil.
Reduce heat, tightly cover the pan and cook the broth for 3 hours. Strain. When the broth has cooled, skim off all the fat from the surface. If the broth needs to be stored, then after straining it must be boiled again.
Fish broth
For 4 glasses of broth: 600 g fish bones and heads – 6 glasses of water – 3 tbsp. spoons of dry white wine – 2 onions – 1 carrot, cut into slices – 1 bay leaf – 1.5 teaspoons of salt.
Cut large bones and heads of fresh fish into pieces, removing the gills and eyes. Rinse, put in a saucepan, add water and put on low heat.
Boil, skim off the foam, pour wine into the broth and add onions, carrots, bay leaves, and salt. Cook over low heat for 1 hour. Strain.
Actually the sauce
Bechamel sauce (basic)
(Sauce Bechamel)
If the sauce is intended for meat dishes or poultry, then it must be prepared in meat broth (see recipe 3), if for fish - in fish broth, if for dairy or flour - in milk alone.
For 2 cups of sauce: 3 cups milk (or 1.5 cups milk and 1.5 cups white meat broth) – 1 bay leaf – 3 tbsp. spoons of finely chopped onions - 4 tbsp. spoons of butter – 0.3 cups of wheat flour – 0.5 teaspoon of salt – a pinch of allspice.
finely chopped onion and put the bay leaf in a saucepan, pour in milk or milk and white meat or fish broth and boil. Let sit for 15 minutes and then strain.
Melt the butter in a saucepan and pour in the flour, stirring. As soon as the flour acquires a golden color, pour strained milk or white meat or fish broth with milk into the saucepan in a slow stream, stirring. Bring the sauce to a boil, stirring continuously, then add salt and pepper to taste, reduce heat and simmer the sauce for another 20 minutes, adding frequently. Strain and serve with pureed soups or use as a base for other white sauces.
White basic flour sauce
1
Grind 1/2 tablespoon of butter and a full spoon of flour in a saucepan; it is better to put 1/2 tablespoon of fresh table oil in a saucepan with a thick bottom. When the butter has melted, add a full spoonful of the best coarse flour and, stirring with a spatula, fry until hot, but so that the flour does not turn yellow. Then pour in little by little 2 to 3 cups of boiling broth from vegetables, meat, veal, chicken or fish broth, boil, stirring with a spatula, boil until the proper thickness, strain. And then put everything else, once boil, and if you add a piece of butter to the strained sauce, then it must be dissolved in it, stirring with a spatula until smooth, but not allowed to boil, and also, if raw yolks are added, then they must be ground with a small amount of butter, and then pour them little by little, without ceasing to stir, into the hot, strained sauce, heat until very hot, but do not let it boil, strain, heat, serve immediately.
If you need to put yolks in the sauce, then you don’t have to strain the sauce the first time, just strain it once with the yolks.
2
White sauce (basic). Dilute hot white flour sauté with hot fish broth. Saute chopped onions and roots, combine with diluted flour sauté, add spices and cook for 45-50 minutes. Then add salt and strain the sauce through a sieve and bring to a boil. To prevent a film from forming, place pieces of meat on the surface of the sauce. Used to make most white fish sauces.
Fish broth - 1000 g, wheat flour - 50 g, butter or margarine - 50 g, onion - 50 g, parsley or celery (root) - 40 g, spices - to taste.
Preparing butter and flour for white sauces
Boil 400 g of fresh table oil, let it settle, pour clean oil into a saucepan. Pour 800 g of flour into boiling oil, stirring with a spoon, boil several times, pour into a lined pot, and place in a cool place. This proportion will be enough for 15 gravies.
Velvety sauce – for chicken, fish and for preparing other sauces (basic)
For 2 cups of sauce: 4 tbsp. spoons of butter - 4 tbsp. spoons of wheat flour - 2.5 cups of meat or fish broth.
Melt the butter in a saucepan, pour in the flour and, stirring, fry it until it turns golden. Continuing to stir, pour the broth into the saucepan in a thin stream and let it boil. Reduce heat and simmer the sauce for 20 minutes, stirring occasionally.
If the velvety sauce is intended for fish, fish broth should be used instead of meat broth.
White sauce with yolks.
Place egg yolks and pieces of butter in a deep bowl, add cream and heat, stirring continuously, to 60-70 degrees C. Stop heating and, without ceasing stirring, pour in the hot white sauce. Add salt, pepper, lemon juice or citric acid, nutmeg powder to the prepared sauce, stir and then strain. Served with boiled meat dishes, lamb, chicken, game.
White sauce - 800 g, eggs (yolks) - 80 g, cream - 100 g, butter - 150 g, citric acid - 1 g, nutmeg - 1 pc., pepper - 0.5 g, salt - to taste.
White sauce with vegetables.
Cut the roots and onions into small cubes or strips, sauté and simmer in the broth until tender. Boil the beans separately. Combine the vegetables, pour in the white main sauce, boil and season with oil. You can prepare the sauce without beans, accordingly increasing the amount of other vegetables. Served with boiled lamb, rabbit, hens, chickens, steamed cutlets.
Basic white sauce - 900 g, carrots - 75 g, parsley (root) - 40 g, onions - 40 g, green beans - 30 g, butter - 50 g, salt - to taste.
White sauce with onions.
Boil rice in meat broth, add poached onions and butter, bring to readiness. Rub the mixture through a sieve, boil, season with butter, cream and egg yolk. Served with hot meat dishes.
Meat broth - 800 g, rice - 80 g, butter - 70 g, cream - 100 g, onion - 120 g, egg (yolk) - 20 g, salt - to taste.
White sauce with tomato paste.
Add sauteed tomato paste, salt, ground pepper to the hot white sauce, stir and let it boil for 7-10 minutes, strain through a fine sieve and season with butter. Served with egg, poultry, and veal dishes.
White meat sauce - 750 g, tomato paste - 250 g, butter - 150 g, salt, ground pepper - to taste.
White sauce with horseradish.
Finely grate the horseradish, heat with oil, pour in vinegar, boil, add to the steam sauce, not seasoned with oil and citric acid, boil again.
Steam sauce - 800 g, horseradish - 200 g, vinegar - 75 g, salt - to taste.
White sauce with egg.
Add the yolks, beaten with sour cream, into the white main sauce, stir and heat to 70-80? C (do not bring to a boil). The sauce can be seasoned with citric acid, dry white wine and butter. Served with boiled poultry, veal, steam cutlets.
Basic white sauce - 900 g, eggs (yolks) - 80 g, sour cream - 150 g, salt - to taste.
Steam sauce for fish dishes.
Add butter to white sauce, stir until butter combines with sauce. Then season the sauce with lemon juice or citric acid, pepper, salt and strain through a napkin or cheesecloth. To improve the taste, you can add a decoction of champignons (50 g) or boiled grape white wine - 100 g to the sauce during cooking. Serve with poached and boiled fish.
White sauce - 900 g, butter - 125 g, citric acid - 1 g, salt, ground pepper - to taste.
Steam sauce for meat dishes.
Evaporate the meat broth for 20-30 minutes. Dilute the flour sautéed in oil with evaporated broth, add raw white roots and fresh mushrooms (champignons) and cook for an hour, skimming the foam from the surface. Then add lemon juice or citric acid, white grape wine, ground red hot pepper, salt, strain through a napkin, bring to a boil and season with butter. Served with steamed cutlets, chickens, chickens.
Broth - 600 g, champignons - 70 g, flour - 50 g, lemon juice - 30 g, white grape wine - 100 g, butter - 30 g, salt, spices - to taste.
Sauce is a gravy for a main dish or side dish. In addition, it is also used directly in the preparation of some dishes. Herbs and spices, which are often included in sauces, stimulate the appetite and perfectly highlight the taste of the dish, making it unforgettable and unique. Sauces are prepared on a liquid basis with the addition of various ingredients and spices. There are sauces that contain flour, as well as those that do not. In addition, it is worth mentioning the sauces that housewives prepare with butter or vegetable oil, and some use vinegar for preparation.
They are served cold and have no such restrictions. The consistency is also different. Conventionally, they are divided into liquid, medium density and thick. For example, white has a medium-thick consistency. There is a technology for preparing classic base sauces that meets international gastronomic standards.
Sauces are divided into red and white. It is the white sauce that we will focus on in this article. You can prepare a white sauce based on meat, fish or there are also milk and creamy white sauces.
But these are just meager facts. It's time to find out practical recommendations preparing white sauce based on milk.
Recipe 1. Milk-based white sauce
Pour 425 ml of milk into a saucepan. Add a few sprigs of bay leaf and pepper, a little onion and a few sprigs of fresh parsley. Bring to a boil over low heat, remove from heat and let sit and cool completely. Strain back into the saucepan, add 40 grams of butter and 20 grams of flour. Bring to a boil and cook, whisking constantly until the sauce becomes smooth and thick enough.
Everything turned out to be much simpler than you imagined. Now you have a wonderful base sauce to which you can add herbs and lemon juice.
The famous French sauce Béchamel is a classic white sauce. It is prepared with water, milk, and broth. Sour cream is not suitable for its preparation, since it tends to curdle when heated. The base of the sauce is roux (flour fried in butter until golden brown). Flour and are taken in approximately equal quantities, and the amount of liquid depends on the desired thickness of the sauce. The main thing is to add broth or milk gradually.
Recipe 2. White sauce based on broth:
You will need broth, 15-20 grams of flour, 30 grams of butter, spices to taste. Fry the flour in butter until it browns. Add broth and peppercorns, and then cook for another 25-30 minutes over low heat. Strain. Season and add butter.
Then you can add grated onion, parsley, horseradish, and fried mushrooms to the main sauce. You can also beat egg yolks and cream. Then add the sauce and bring almost to a boil, stirring. You have the opportunity to experiment with ingredients, depending on what sauce you want to serve with.
White sauce is very versatile. It is quick to prepare and inexpensive, and its delicate texture ideally emphasizes the advantages of the main dish without interrupting its taste. That is why it is so valued in cooking. You can serve white fish and seafood, vegetables, rice and pasta. It has already become international. For example, in Italian cuisine it is used to make lasagna. Bechamel is one of the "top 5" best sauces in France, which is considered the birthplace of sauces. At one time, a simple sauce based on butter, flour and cream created a real sensation.
A few secrets to successfully making Bechamel sauce
1. Overcooked flour can cause the sauce to taste bad. Remember that it should have a light golden hue.
2. Flavoring cold milk with spices and zest will help enhance the flavor of the sauce.
3. For stirring, use wooden spoon or a spatula.
4. To save the already prepared sauce from lumps, try straining it.
5. The sauce should be stored in the refrigerator for no more than 2-3 days.
6. The sauce of ideal consistency flows evenly from the spoon.
Enjoy your meal!
Cooking technology
“Main white sauce”
Cooking technology:
Pour sifted flour into the melted fat and sauté with continuous stirring, avoiding burning. Properly browned flour should have a slightly creamy color. A quarter of the hot broth is poured into sautéed flour, cooled to 60-70 °C, and stirred until a homogeneous mass is formed, then the remaining broth is gradually added. After this, add chopped parsley, celery, and onion to the sauce and cook for 25-30 minutes. At the end of cooking, add salt, black peppercorns, and bay leaf. Then the sauce is filtered, rubbing the boiled vegetables and brought to a boil.
“Steam sauce”
Cooking technology:
Add citric acid to the basic white sauce, bring to a boil and pour in the prepared wine. The sauce is seasoned with margarine or butter. The sauce is served with boiled and stewed dishes of veal, poultry and game.
“White sauce with egg”
Cooking technology: Raw egg yolks are combined with pieces of margarine or butter, cream or broth is added and boiled in a water bath at a temperature of 75-80 ° C, stirring continuously. As soon as the mixture thickens, hot white basic sauce at the same temperature, grated nutmeg, citric acid, and salt are added to it with continuous stirring. The sauce is served with boiled and stewed dishes of veal, poultry and game.
“White sauce with vegetables”
Cooking technology: Root vegetables and onions are cut into cubes, sautéed for 3-5 minutes, a little broth is added and simmered until tender in a container with a lid. Separately cook green beans and turnips or rutabaga. Before cooking, turnips and rutabaga should be doused with boiling water to remove odor and the water drained. The prepared vegetables are poured with white basic sauce, allowed to boil, citric acid and salt are added and seasoned with margarine or butter. The sauce is served with dishes of boiled lamb, veal, rabbit, poultry, as well as with steamed meat cutlets.
“White sauce with capers”
Cooking technology: The finished white sauce is seasoned with salt, citric acid, red pepper, heated capers without brine are added and seasoned with fat. The sauce is served with boiled pork, lamb, and rabbit dishes.
“Steam sauce with champignons”
Cooking technology:
Pour lemon juice into the main white sauce, add spices, chopped boiled champignons, bring the sauce to a boil and add wine. Season the finished sauce with butter.
Serve with boiled and poached meat dishes, chicken, chicken, veal, poultry cutlets, game and veal.
“White sauce with egg and sour cream”
Cooking technology:
Beat the yolks with sour cream and add a continuous stream into the main white sauce with constant stirring. Without stopping stirring, heat the sauce to 70-80° C (without boiling!). You can add a little dry white wine and lemon juice to the finished sauce.
Serve with boiled poultry, steam cutlets from veal, chicken, game and other dishes.
