Bouillons for making white base sauce

White meat broth
For 1 liter of broth: 750 g of veal bones - 2.5 liters of water - 3 onions - 2 carrots - 3 parsley roots with herbs - 1 bay leaf - 2 teaspoons of salt - 0.25 teaspoons of marjoram.
Place the veal bones in a bowl. Pour in water so that it covers the bones, and put on fire. Boil for 10 minutes. After boiling, remove the bones, wash off the foam from them.
Put the bones, onions, carrots, parsley, bay leaves, marjoram and salt in a saucepan, pour 1.5 liters of water and put on fire. Boil.
Reduce the heat, close the pan tightly with a lid 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 cups of broth: 600 g of fish bones and heads - 6 cups of water - 3 tbsp. tablespoons of dry white wine - 2 onions - 1 carrot, sliced ​​​​in circles - 1 bay leaf - 1.5 teaspoons of salt.
Cut the large bones and heads of fresh fish into pieces, while removing the gills and eyes. Rinse, put in a saucepan, add water and put on low heat.
Boil, remove the foam, pour wine into the broth and put onions, carrots, bay leaves, salt. Boil over low heat for 1 hour. Strain.

Proper Sauce

Bechamel sauce (basic)
(Sauce Bechamel)
If the sauce is intended for meat dishes or poultry, then it must be cooked in meat broth (see recipe 3), if for fish - in fish broth, if for milk or flour - in milk alone.
For 2 cups sauce: 3 cups milk (or 1.5 cups milk and 1.5 cups white meat broth) - 1 bay leaf - 3 tbsp. tablespoons finely chopped onion - 4 tbsp. tablespoons of butter - 0.3 cups 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 stand 15 minutes and then strain.
Melt the butter in a saucepan and pour in the flour while stirring. As soon as the flour acquires a golden color, in a slow stream, while stirring, pour the strained milk or white meat or fish broth with milk into the saucepan. Bring the sauce to a boil, stirring constantly, then add salt and pepper to taste, reduce the 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 base flour sauce

1
Grind 1/2 tablespoon of butter and a full spoon of flour in a saucepan, better - 1/2 spoon of fresh table oil put in a saucepan with a thick bottom. When the butter has melted, pour in a full spoonful of the best grained flour and, stirring with a spatula, fry until hot, but so that the flour does not turn yellow. Then pour a little from 2 to 3 cups of boiling broth from vegetables, meat, veal, chicken or fish broth, boil, stirring with a spatula, boil to the proper density, strain. And then put everything else, just boil it, and if a piece of butter is added 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 rubbed with a small amount of butter, and then pour them little by little, without ceasing to interfere, into the hot strained sauce, heat to the very hot state, but do not let it boil, strain, heat, serve immediately.
If you need to put yolks in the sauce, then for the first time you can not strain the sauce, just strain once with the yolks.

2
White sauce (basic). Dilute hot white flour sauté with hot fish broth. Sauté chopped onions and roots, combine with diluted flour sauté, put spices and cook for 45-50 minutes. Then salt the sauce and rub through a sieve, bring to a boil. To prevent a film from forming, put 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 cream margarine - 50 g, onion - 50 g, parsley or celery (root) - 40 g, spices - to taste.

Preparation of butter with flour for white sauces
Boil 400 g of fresh table oil, let it settle, drain the clean oil into a saucepan. Pour into boiling oil, stirring with a spoon, 800 g of flour, boil several times, pour into an ant pot, put in a cold place. This proportion will be enough for 15 gravies.

Velvety sauce - for chicken, fish and for preparing other sauces (basic)
For 2 cups sauce: 4 tbsp. tablespoons of butter - 4 tbsp. tablespoons of wheat flour - 2.5 cups of meat or fish broth.
Melt the butter in a saucepan, pour the flour into it and, stirring, fry it until it acquires a golden color. Continuing to stir, pour the broth into the saucepan in a thin stream and let it boil. Reduce heat and simmer 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.
Put 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 to stir, pour in hot white sauce. Add salt, pepper, lemon juice or citric acid, powdered nutmeg to the prepared sauce, stir, and then strain. Served with meat boiled dishes, lamb, chickens, 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, onions into small cubes or strips, sauté and sauté in the broth until tender. Boil the beans separately. Mix the vegetables, pour over the white main sauce, boil and season with oil. You can cook the sauce without beans, respectively, increasing the bookmark of other vegetables. Served with boiled lamb, rabbit, chickens, chickens, steam cutlets.
Basic white sauce - 900 g, carrot - 75 g, parsley (root) - 40 g, onion - 40 g, green beans - 30 g, butter - 50 g, salt - to taste.

White sauce with onion.
Boil rice in meat broth, add poached onion and butter, bring to readiness. Rub the mass 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.
In hot white sauce, add sautéed tomato paste, salt, ground pepper, stir and let boil for 7-10 minutes, strain through a fine sieve and season with butter. Served with dishes of eggs, poultry, veal.
White meat sauce - 750 g, tomato paste - 250 g, butter - 150 g, salt, ground pepper - to taste.

White sauce with horseradish.
Finely grate horseradish, heat with oil, pour in vinegar, boil, add to 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.
Introduce the yolks whipped 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 .
Put the butter into the white sauce, knead until the butter combines with the sauce. Then season the sauce lemon juice or citric acid, pepper, salt and strain through a napkin or gauze. To improve the taste in the sauce during cooking, you can add a decoction of champignons (50 g) or boiled grape white wine - 100 g. Served with stewed 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 flour sautéed in butter with evaporated broth, add raw white roots and fresh mushrooms(mushrooms) and cook for an hour, removing foam from the surface. Then add lemon juice or citric acid, white grape wine, red hot ground pepper, salt, strain through a napkin, bring to a boil and season with butter. Served with steam cutlets, chickens, chickens.
Broth - 600 g, mushrooms - 70 g, flour - 50 g, lemon juice - 30 g, white grape wine - 100 g, butter - 30 g, salt, spices - to taste.

White sauces are prepared on the basis of dairy products with the addition of various spices and seasonings, so they are distinguished by a delicate texture and pleasant taste. creamy taste. As the French say, good sauce you can even eat a newspaper. However, there is some truth in any joke, because ordinary dishes, if served with a good sauce, turn into delicacies. Let's talk about how to prepare white sauce and what dishes it suits.

Classic White Bechamel Sauce Recipe

The author of this unique sauce - personal chef Louis XIV Louis de Bechamel, and now the sauce is considered the most popular in European cuisine. Cooking is within the power of even a novice cook, and the easiest way involves toasting flour in butter and then mixing it with milk.

Melt 50 g of butter in a heavy-bottomed frying pan or saucepan, pour in 50 g of premium wheat flour and sauté over low heat until the flour acquires a pleasant golden hue. Gradually pour 1 liter of cold milk into the flour - literally 1 tbsp. l., so that lumps do not form. Bring to a boil and simmer the sauce over low heat, stirring constantly, until it thickens and resembles liquid sour cream. Add a pinch of salt and nutmeg to the bechamel, remove from heat and serve with salads, meat, fish, vegetables and side dishes. The sauce can be supplemented with fresh herbs, mushrooms, garlic and exotic spices.

Mornay sauce: a French classic with a modern twist

If you have mastered the technology of making white bechamel sauce, you can diversify the recipe by adding additional ingredients to it, and replace milk with sour cream, fermented baked milk or cream. There are many other sauces based on béchamel sauce, such as mornay, for which you also have to fry 1 tbsp. l. flour in 50 g butter. Actually, this is where the similarity with bechamel sauce ends, because then 200 ml of cream is poured into the flour, brought to a boil with constant stirring, and when the sauce thickens, a pinch of nutmeg and 50 g of grated cheese - Parmesan, Gruyère or Emmental are added to it. The sauce can be slightly salted, given that the cheese is already salty. When the cheese dissolves in the cream, the mixture is cooled and the yolk is mixed into it. Morne is often used for baking, as it makes dishes juicy and tender.

Garlic sauce: recipe with photo

White garlic sauce is prepared on the basis of cream or sour cream and has an incredible taste and aroma. There are many recipes garlic sauce with various ingredients and seasonings. Try making a cream sauce, which is a bit like béchamel, as you will have to sauté the flour in butter along with the onions and garlic.

So, sauté finely chopped onion and 4 chopped cloves of garlic in 30 g of butter until golden brown, add 1 tbsp. l. flour and fry for 3 minutes. Pour 250 ml of cream into the mixture in a thin stream, stirring constantly so that there are no lumps, bring the sauce to a boil, salt, pepper and cool. This amazing gravy is suitable for all dishes, but especially for potatoes, vegetables, meat and fish.

There is an easier way to prepare white sauce with garlic: to 8 tbsp. l. sour cream, 6 cloves of garlic, finely chopped bunch of dill and a little salt are added, and then everything is whipped with a submersible blender.

Tartar sauce: step by step recipe with photo

Another French sauce, which is made on the basis of boiled egg yolk and vegetable oil with the obligatory addition of green onions. Many cooks put chopped pickled cucumbers, garlic and capers in tartare, although this is not necessary. Tasty and original dressing is ideal for fish and seafood, adding new fresh notes to their taste. Tartar sauce at home is easy to prepare, there are many recipes for it - it all depends on your preferences.

To prepare the sauce, hard-boil the eggs and beat 2 egg yolks until fine crumbs. Add to the mass 1 tbsp. l. mustard and beat with a blender until smooth, then gradually pour in 30 ml of vegetable oil, without stopping whisking. Salt and pepper the sauce to taste, pour in 1 tbsp. l. lemon juice, add 50 g of pickled cucumbers cut into small cubes or grated and a few sprigs of any chopped greens. Tartar sauce, the recipe with photos of which you will find on the site, should not be stored for more than two days: it may deteriorate.

Tartar can be prepared in different variations - with sour cream and mayonnaise without eggs, add a little dry wine or Tabasco sauce to it, add tomatoes, mozzarella and fish of different varieties.

American white ranch sauce

The sauce was invented by an American rancher in Alaska, where youth companies stopped for picnics. They liked the white sauce that was served with salads so much that they soon began to sell it separately in small jars. It is prepared very simply, snacks with it are much tastier, as you can see for yourself.

Mix 250 ml of mayonnaise and 125 ml of sour cream, add half a finely chopped onion, a clove of minced garlic, 1 tsp each. dried green onions, dill and parsley, salt and pepper the sauce with black and white pepper, slightly sweeten with 1 tsp. Sahara. Instead of sour cream, you can use buttermilk, and dried herbs can be replaced with fresh ones, so it will come out much tastier. By the way, there is another interesting version of the sauce, where raw yolks are beaten with vegetable oil and milk in a water bath, mixed with garlic, herbs, salt, sugar and black pepper - this is a little more difficult to prepare.

The sauce should stand in the refrigerator for half an hour, then you can season salads with it.

White egg butter hollandaise sauce

An unusually tender and airy sauce is prepared on the basis of a white sauce made from 50 g of flour, fried in 50 g of butter and diluted with 1.1 liters of meat broth. White sauce is cooked for 40 minutes with constant stirring. To avoid lumps, strain it through a sieve.

Then mix 6 egg yolks and 100 g of white sauce in a saucepan, heat in a water bath and rub well with a wooden spatula. When the mass thickens a little, pour 300 g of melted butter and 25 ml of lemon juice into it in a thin stream. Dilute the thickened sauce with a couple of tablespoons of meat, fish or vegetable broth, salt, pepper and strain. Before serving, stir in the heavy whipping cream and whisk until smooth. homogeneous mass, while for 450 ml of sauce it is enough to take 75 g of cream. White hollandaise sauce is served with fish and vegetables - they are most harmoniously combined with it cauliflower and asparagus.

Sour cream sauce and its varieties

To prepare a variety of sour cream sauces, you first need to make a sour cream base. Fry 1 tbsp. l. flour in 20 g of butter, pour 300 g of boiled sour cream into butter flour, salt, pepper and boil again for a few seconds. In a sour cream base, you can add an onion fried in butter, tomato puree, grated cheese, shredded boiled eggs, shrimps, capers, garlic, fried mushrooms, herbs and spices. sour cream sauce it’s good to dress salads, eat pancakes and pancakes with it, dip dumplings and potato pancakes into it, often serve it with dumplings, potatoes, meat and fish dishes.

A few secrets of making white sauces

Take only fresh products for sauces, because the sauce is not eaten immediately and it will have to stand for several days. If you are preparing a sauce on broth, cook meat broth on bones, fish broth on pre-peeled heads and tails, and vegetable broth on fresh vegetables with the obligatory addition of fresh fragrant herbs.

Pour the liquid into the browned flour in small portions, rubbing thoroughly, because even microscopic lumps will spoil the taste of the dish. Instead of flour, starch can be used, in which case it does not need to be fried in oil. When using egg yolks as a thickener, don't bring the sauce to a boil or the yolks will cook. If the sauce is thick, add an ice cube to it - the consistency will become more liquid, but the taste will not change.

For piquancy, white sauce is seasoned with any spices, it always turns out soft and tender, because the milky-creamy taste muffles sharp and spicy notes.

Can be cooked and sweet sauce for desserts, only in this case sugar, honey, vanilla, cinnamon, cardamom and cocoa are added instead of salt and pepper - this sauce is suitable for casseroles, cheesecakes and pancakes.

Life without sauces is boring and monotonous, so if you want to spice up your daily diet, serve dishes with exquisite dressing. Even ordinary boiled potatoes, poured with sour cream or cream sauce, look like a delicacy. Live bright and tasty!

Few people know this gravy. After all, a fairly large number of housewives are accustomed to doing classic sauces using tomato paste. However, sometimes you really want to surprise your guests and cook something for them. unusual dish with cream dressing.

Quick and delicious white sauce: recipe

This dressing is ideal for a side dish, as well as hot salads and meats. It should be noted that this is the easiest sauce to prepare, which does not require many different components.

So what ingredients do you need to purchase to make a delicious white sauce? The recipe for this dressing requires the use of the following products:

• natural butter - 3 large spoons;
• high-grade light flour - 2 large spoons with a slide;
• fresh milk of maximum fat content - 2 full glasses;
• sea ​​salt and a mixture of crushed peppers - apply at your own discretion and taste.

Step by step cooking method

How to make white main sauce yourself? The recipe for such a dressing requires the use of a thick-walled small bowl or saucepan. It is necessary to place natural butter in it, and then melt it very slowly on the stove so that the cooking oil does not burn. After that, it is necessary to pour high-grade flour into the dishes and mix everything thoroughly.

In conclusion, you need to separately heat the milk in a bowl, without bringing it to a boil. Next, the warm product should be poured in a thin stream to the rest of the ingredients. At the same time, all components must be regularly mixed with a large spoon so that lumps do not form in the sauce. After boiling the dressing for another 2 minutes, it should be removed from the heat and immediately used for its intended purpose.

We make a delicious creamy sauce with champignons

Almost everyone likes the recipe for white sauce with mushrooms. After all, such a dressing turns out to be very fragrant and tasty. It can be served with any side dish. For example, a dish of mushroom sauce and potatoes, boiled pasta, rice or buckwheat porridge turns out to be very tasty. In addition, this dressing is ideal for preparing hearty and fragrant homemade pizza.

So, what should be purchased to make mushroom white sauce? The recipe for this dressing recommends using the following ingredients:

• fresh champignons - about 400 g;
• high-grade light flour - 2 full large spoons;
• deodorized vegetable oil - 40 ml;
• natural butter - 20 g;
• sweet bulbs, not very large - 2 pcs.;
• sour cream as fresh and fat as possible - 100 g;
• sea ​​salt, dill and chopped pepper mixture - apply to taste and desire.

Food preparation

Before making the mushroom white pizza sauce, the recipe of which we are considering, you should process all the ingredients one by one. First you need to wash well. fresh champignons, and then cut them into thin slices along the caps and legs. After that, you need to peel the sweet onions and finely chop them into cubes. As for dill greens, it should only be chopped with a knife.

Roasting on the stove

How should mushroom white pizza sauce be cooked? The recipe for this dressing recommends using a deep saucepan. It should be poured deodorized vegetable oil, and then lay out the mushrooms, wait for the excess liquid to evaporate completely and fry until golden brown. Also, chopped sweet onions must be added to the champignons. This vegetable will give the sauce a special aroma and taste.

Stewing dishes

After the ingredients are well fried, natural butter and the freshest sour cream should be added to them. After mixing the components, they need to be additionally flavored with a mixture of chopped peppers, salt and herbs, as well as high-grade flour. In this composition, it is advisable to simmer the products under the lid for about 5-7 more minutes.

After the described steps, the mushroom white sauce should be removed from the stove, and then used to make delicious homemade pizza or serve along with some side dish.

Cooking delicious meat sauce

White sauce for meat, the recipe of which involves the use of only simple and available ingredients, can be served with both boiled and baked or fried steak. This dressing will make your meal even tastier and richer. For this we need:

• any meat broth - about 2 cups;
• high-grade light flour - ½ cup;
• natural butter - 2 large spoons;
• dill and parsley - use to taste;
• onion lettuce - 1 pc.;
• lavrushka - a few leaves;
• allspice peas - a few pieces;
• freshly squeezed lemon juice - apply to taste;
• sea ​​salt is not very large - use at your discretion.

Cooking process

How to make white sauce for meat yourself? The recipe for this dressing recommends using a small skillet. Melt the butter in it, and then add high-grade flour and fry everything well until light yellow. Next, the ingredients need to be diluted with broth. After that, it is necessary to add chopped greens, separately fried onions in oil, as well as lavrushka and peppercorns to the almost ready sauce.

After mixing the products, they should be cooked on low heat for about half an hour. At the end, the sauce must be removed from the stove, seasoned with butter and fresh lemon juice. Serve ready-made white dressing to the table, preferably warm, along with veal, rabbit or chicken.

White Bechamel Sauce: Instant Recipe

Bechamel sauce is the famous french dressing which has a special taste and aroma. Previously, such a dish was made by long boiling down a mixture of meat broth with cream. Today, Bechamel sauce is a butter-flour dressing with milk.

It should be noted that such a dish is good to use as a fragrant gravy for various dishes. But often the presented sauce is used as the basis for other sauces and soups.

So, to prepare the Bechamel sauce, we need:

• high-grade flour - 2 large spoons;
• natural butter - 2 large spoons;
• milk as fat and fresh as possible (if desired, you can use cream) - 2 cups;
• nutmeg - ½ a small spoon;
• salt is not very large iodized - ½ a small spoon;
• ground white pepper - ½ a small spoon.

Cooking method

To make Bechamel French sauce yourself, you need to take an ordinary dry frying pan, heat it up strongly, and then add high-grade flour. It is desirable to fry the flour ingredient for about 5-8 minutes. After that, natural butter and full-fat milk or heavy cream should be added to it.

After thoroughly mixing the components, they need to be flavored with nutmeg, ground white pepper and salt. If you need to get a liquid sauce, then a little more milk can be added to the main ingredients. If, on the contrary, it is thick, then it should be boiled over low heat until it acquires the consistency you need. After the actions taken, the Bechamel sauce is considered fully cooked. It can be safely served at the table along with a side dish or meat. Bon appetit!

Cooking technology

“Basic White Sauce”

Cooking technology:

Sifted flour is poured into the melted fat and sautéed with continuous stirring, avoiding burning. Properly browned flour should have a slightly creamy color. A quarter of the hot broth is poured into browned flour, cooled to 60--70 ° C and kneaded until a homogeneous mass is formed, then the remaining broth is gradually added. After that, chopped parsley, celery, onion are put in the sauce and boiled for 25-30 minutes. At the end of cooking add salt, black peppercorns, bay leaf. Then the sauce is filtered, while rubbing the boiled vegetables and brought to a boil.

“Steam Sauce”

Cooking technology:

Citric acid is added to the white basic sauce, brought to a boil and the prepared wine is poured in. 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, add to it with continuous stirring. hot sauce white basic with the same temperature, grated nutmeg, citric acid, salt. The sauce is served with boiled and stewed dishes of veal, poultry and game.

“White sauce with vegetables”

Cooking technology: Root crops and onions are cut into cubes, sautéed for 3-5 minutes, a little broth is added and stewed until cooked in a container with a lid. Separately cook green shoulder blades of beans and turnips or rutabaga. Turnips and turnips should be boiled before cooking to remove the smell, and the water should be drained. Ready vegetables are poured with white basic sauce, allowed to boil, citric acid, salt are added and seasoned with margarine or butter. Sauce is served with dishes of boiled lamb, veal, rabbit, poultry, as well as steamed meat cutlets.

“White sauce with capers”

Cooking technology: Ready white basic sauce is seasoned with salt, citric acid, red pepper, heated capers without brine are added and seasoned with fat. Sauce is served with boiled pork, lamb, rabbit dishes.

“Steam Sauce with Mushrooms”

Cooking technology:

Pour lemon juice into the main white sauce, put 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 to the main white sauce in a continuous stream with constant stirring. Without stopping stirring, heat the sauce to 70-80 ° C (do not bring to a boil!). In the finished sauce, you can add a little dry white wine and lemon juice.

Serve with boiled poultry, steam cutlets from veal, chicken, game and other dishes.

The main difference between white and red sauces is that almost all of them are less spicy and more delicate in taste. White sauces are less juicy than red sauces. To enhance the secretion of digestive juices, citric acid is added to these sauces.

To prepare the main white sauce, white fat sautéing is diluted with white broth, finely chopped, lightly sautéed parsley is added, onions are boiled for 25-30 minutes. Then the sauce is seasoned with citric acid or lemon juice, salt, filtered, rubbing the vegetables, and brought to a boil again. Served with dishes of boiled meat and stewed poultry or used to prepare derivative sauces. In this case, the main sauce does not need to be seasoned to taste.

Steam sauce. This sauce is prepared in the same way as the main white sauce, but before the end of cooking, white wine, salt, ground pepper are introduced, and after the boil is stopped, lemon juice is added. To improve the taste and increase the content of extractive substances during cooking, you can add a decoction of champignons or stewed champignons. This sauce is called steam sauce because when preparing it, they usually use the broth remaining after stewing chickens, chickens, etc. The sauce is served with boiled and stewed chickens, chickens, veal, steam cutlets from veal, game.

Rice. Scheme of preparation of the main white sauce

White sauce with egg (suprem ). Raw egg yolks are combined with pieces of butter or margarine, a little cream or broth is added and, stirring continuously, boil in a water bath until thickened at a temperature of 60-70 ° C. The resulting mixture (egg-butter lezon) is combined with a white base sauce at the same temperature, grated nutmeg, salt, citric acid are added. Served with boiled and stewed dishes of veal, poultry and game.

White sauce with vegetables. Root crops (carrots, parsley or celery) and onions are cut into small cubes or strips and sautéed for 3-5 minutes. Then pour a little broth and, closing the dishes with a lid, let them cook until done. Separately boiled green shoulder blades of beans, turnips or rutabagas. Turnips and turnips should be boiled with boiling water before cooking to remove a specific smell and bitterness. Prepared vegetables are poured with white basic sauce, allowed to boil, citric acid, salt are added, seasoned with butter or margarine. Served with dishes of boiled lamb, veal, rabbit, poultry, as well as steam meat cutlets.

Tomato sauce. This sauce differs from other whites in a more spicy taste. To prepare it, sauté chopped carrots and onions, add tomato puree, white roots and continue heating for another 15-20 minutes. Then the sautéed vegetables are combined with the main white sauce and boiled for 30 minutes. Before the end of cooking put salt, ground pepper and citric acid. You can also add white dry wine(in this case the number citric acid decrease). The finished sauce is filtered, while wiping the boiled vegetables, and then brought to a boil again. Served with dishes from fried meat, offal (brains) and vegetables. Tomato sauce has several varieties: with mushrooms, with mushrooms and vegetables, etc.