Sauces are a large, extremely variegated in terms of names and, in fact, very monotonous in terms of technology, a group of auxiliary dishes-spices, with the help of which taste, smell,
sometimes color and always - a special, delicate texture to the most diverse food products, past heat treatment - boiled, baked, fried, - meat, fish, vegetables, fruits, mushrooms, confectionery and flour products, vegetable, egg and cottage cheese casseroles etc.
Sauces should play either a masking, neutralizing, or reinforcing, quality-enhancing role in the finished food product or dish.
According to their taste direction, they are divided into two groups - savory 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 the division is purely external, in a culinary sense - conditional, because the principles and methods of cooking both cold and hot sauces often coincide, although not always.
The vast majority of sauces, both cold and hot, sweet and unsweetened, 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 (custard) with flour, butter, sour cream, cream, milk, and with the subsequent introduction of eggs (whole or yolks alone) into these compositions. Each addition to 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 superimposed: 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 hot sauces to meat or fish.
All kinds of spices - peppers (black, white, red, Jamaican and Japanese), cloves, cinnamon, vanilla, ginger, spices from parsley and dill to onion, garlic, chervil and fennel - they 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 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 absolutely devoid of flour custard base. These are Moldovan, Romanian, Bulgarian sauces built on the principles Turkish cuisine, or original Georgian sauces, also influenced by Iranian and Turkish influences.
Sauces and seasonings give dishes juiciness and a special, specific taste and in this respect crown the process of preparing appetizers, salads and second 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, where there is little flour, vegetables and spices. It is known that the preparation of sauces, and even more complex ones, requires great patience, skill, taste, and Russian businessmen should be given their due - in large restaurants there have always been dedicated chefs specially for this.
Exists 2 main sauces, knowing the preparation of which you can prepare sauces at your discretion and diversify them to infinity, - basic white And basic red.
basis white sauces are served with hot white passivation, that is, flour and broth lightly fried in butter, and red sauces are served with red passivation, made from flour fried to a reddish-brown color, and juice from under the roast or broth ..
White base sauce- this main sauce differs from the red main sauce in that it is prepared using light types of broth. In this case, contrasting components are not used, and the flour is also passivated to a light cream color with the addition of butter or margarine. Boiling stock such as poultry, fish, pork, veal, etc. lay passivated onions and white roots. Boil for several minutes and then, with continuous stirring, pour in the prepared diluted flour passage. The thickened sauce is boiled at a low boil for 20-30 minutes, after which the sauce is filtered and the vegetables are ground. At the same time, do not use the addition of contrasting spices, for example, such as red or black pepper. The prepared grated sauce is again brought to a boil and then used in three ways:
1. Serving with dishes, or further heat treatment of dishes;
2. Preparation of derivative sauces based on white base sauce;
3. Using a ready-made white sauce, or natural egg-butter sauces.
As derivatives of sauces based on a white base sauce, the following derivatives can be prepared:
White sauce with onions;
White sauce with mushrooms;
White sauce with egg;
White sauce with white wine;
White sauce with mustard;
etc., as well as tomato sauce is also referred to as a derivative of the white base sauce. To do this, sauteed in butter or margarine is added to the finished white main sauce. tomato puree.
white sauce - food preparation
Learning how to prepare the sauce so that even guests are not ashamed to serve it is quite simple. To do this, you need to adapt just to sauté the flour in butter correctly, diluting it with milk. Usually use a frying pan or a deep thick-walled pan for this.
Additional components of the sauce are sour cream, tomato paste, cloves, suneli hops or white ground pepper. National cuisines The peoples of the world also use fried onions, nuts, cheese, herbs and a wide variety of other spices. This sauce is not stored for a long time, it is desirable to prepare it for a certain dish. This 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 l 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.
Sauce preparation:
Put butter on a frying pan, add flour and sauté it over low heat, stirring constantly, until it turns yellow. Dilute browned flour in several doses with strong hot broth (meat or fish), add browned onions, finely chopped parsley and celery, pepper and cook all this for 30 minutes at a low boil, constantly removing 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 meat stew. 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 butter in a saucepan or frying pan and add flour. Mix and sauté over low heat. It is important to stir constantly so that the flour does not darken around the edges and does not overcook, it remains a beautiful golden color. Remove from heat and gradually pour in milk. At the end, add spices and bring to a boil. Cook for 3 more minutes. Ready! Serve the sauce with any hot dishes - meat, fish, vegetables or side dishes.
White sauce with sour cream
This type is more high-calorie, differs from dairy in a thicker consistency and saturation. Instead of sour cream, you can take 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 a little and add oil, spices, gradually pour in sour cream and mix. Boil for another 5 minutes over low heat. Mix well and strain the sauce. Fans of garlic flavors can crush a clove of garlic at the end and sprinkle with herbs.
White bechamel sauce
The school of classic culinary arts “Le Gordon Bleu” in France teaches how to make Bechamel sauce exactly according to this recipe. Everything else is just variation. Remember the main thing - if the browning 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 the cloves into the onion and sweat 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 things).
Cooking method
We will cook in a saucepan with thick walls and a bottom. Melt the butter and heat it up. We put flour in it, but do not fry it much, just heat it. Constantly stir with a spatula. Pour cold milk into the prepared browning, bring to a boil and reduce the heat, simmer until thickened. Salt, season with pepper and nutmeg, filter through a metal sieve in order to achieve a uniform consistency.
sour cream sauce
Products: 60 g flour, 100 g butter, 600 g sour cream, salt, pepper.
Sauce preparation:
mustard sauce
Products: 2 onions, pickled cucumber, 0.5 cup table vinegar, 2 tablespoons oil, 2 tablespoons flour, 1 tablespoon prepared mustard, ground pepper, salt, 1/2 lemon.
Sauce preparation:
Finely chop the onion and cucumber, put in a saucepan, pour over the vinegar and cook over low heat. In heated oil, sauté flour until brown, dilute with broth and cook, adding 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 of flour, 2 tablespoons of grated horseradish, 0.5 cups of sour cream, 2 tablespoons of oil, 2 tablespoons of vinegar, meat broth, black pepper, bay leaf, salt.
Sauce preparation:
To prepare the sauce, you need to sauté 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 lightly fry, then pour in vinegar and the same amount of broth or water, add bay leaf, 7 black peppercorns and put on fire in order to evaporate the liquid. Put the boiled horseradish into the prepared sauce, boil, remove from heat, salt, add a piece of butter and stir. Serve the sauce with boiled beef, lamb, pork.
Bechamel sauce (2)
Products: 1 large onion, 0.5 tbsp butter, 2 tbsp flour, 0.5 l milk, 250 g meat broth, salt, nutmeg, lemon juice.
Sauce preparation:
Finely chop the onion and fry it in oil, then add flour to it and fry a little more. Combine passerovka with boiling milk and hot broth, add salt, nutmeg, mix everything well, bring to a boil and boil for 8 minutes on 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.
Sauce preparation:
Boil the tomato - puree and concentrated broth. When the mixture becomes thick like cream, season it butter, sugar, ground pepper and salt. It is not necessary to boil the seasoned sauce so that the oil does not separate from the tomato. The sauce is served with meat dishes: fried pork, langet, fillet, meat cutlets and bits.
Tartar tomato sauce
Products: For 0.5 liters of meat broth you need: 2 tablespoons 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.
Sauce preparation:
Spasser flour in butter, then gradually dilute, pouring in small portions of hot broth until the mixture looks like thick sour cream, while making sure that there are no lumps. Then dilute the mass with the remaining broth. Finely chop the roots and onions, lightly sauté, put the 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 vegetables through a sieve and bring to a boil again. Put the oil in last.
Fresh Tomato Sauce
Products: tomatoes 1.5 kg, butter 250 g, ground pepper 3 g.
Sauce preparation:
To prepare the sauce, you need to sort out fresh tomatoes, remove the stalks, wash in cold water, cut into slices and put in own juice, rub through a sieve, boil to a consistency heavy cream, season with butter, ground pepper and salt. After dressing, the sauce should not be boiled. Serve with meat fried 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.
Sauce preparation:
To prepare the sauce in tomato puree, add chopped garlic, mashed with salt, sugar and vegetable oil, finely chopped greens and season with lemon juice. To taste, add parsley or dill, sugar, salt.
Sour cream sauce (1)
Products: 300 g sour cream, 1 tablespoon flour, 20 g butter or margarine, a pinch of ground black pepper, salt.
Sauce preparation:
Spasser the flour in butter, boil the sour cream and mix with the 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 manufacture of sour cream sauces with various fillings.
Sour cream sauce (2)
Products: 600 g sour cream, 60 g flour, 120 g butter, pepper, salt.
Sauce preparation:
Spasser flour in butter, add sour cream, pepper, salt and bring to a boil. Serve with second courses.
Sour cream sauce with onions
Products: sour cream sauce 400 g, 1 onion, butter 30 g.
Sauce preparation:
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.
Sauce preparation:
Fry the flour until light yellow in oil or in a dry way. Then, stirring, dilute it with meat, fish or vegetable broth and cook for 5 minutes. By the end of cooking, add sour cream, salt. Pepper is put very little 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.
Sauce preparation:
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.
Sour cream sauce spicy
Products: 200 g sour cream, 50 g vinegar, 10 g sugar, 2 eggs, ground pepper, salt.
Sauce preparation:
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 mashed whites of boiled eggs. Beat well and season with juice from fresh vegetables, fruits. Add salt to taste.
onion sauce
Products: 500 g onion, 120 g butter or margarine, 50 g vinegar, 700 g broth, pepper, bay leaf, salt.
Sauce preparation:
Finely chop the onion and fry until golden in butter, add vinegar, pepper, bay leaf, browned flour, meat broth, boil. Serve with meat and fish dishes.
garlic sauce
Products: 100 g of garlic, water, sunflower oil, salt to taste.
Sauce preparation:
Rub peeled garlic, mix with water, sunflower oil, salt. Serve with meat and fish dishes.
Horseradish sauce with vinegar
Products: 350 g of horseradish, 300 g of vinegar, 2.5 cups of water, 1 teaspoon of sugar, 2 teaspoons of salt.
Sauce preparation:
Peel the horseradish root, rinse, grate, put in a jar or other utensils, pour boiling water, close the jar with a lid. When the horseradish cools down, add vinegar, sugar, salt to it, stir everything. Serve with cold and hot dishes.
Tatar sauce
Products: 250 g of mayonnaise, 2 tablespoons of finely chopped canned cucumbers or pickled vegetables, 1 small onion.
Sauce preparation:
In order to prepare the sauce, it is necessary to add finely chopped cucumber or pickled vegetables and finely chopped onion to the finished mayonnaise.
Kefir sauce
Products: 250 g of yogurt, 1 teaspoon of sugar, ready-made mustard, pepper, half a teaspoon of salt.
Sauce preparation:
Mix yogurt with the proposed products, beat thoroughly. If kefir is too sour, add some milk and increase the amount of sugar.
Kefir or curdled milk sauce with onions
Products: 250 g of yogurt or curdled milk, 1 onion (25 g of green onions can be taken instead of onions), 2 teaspoons of sugar, ready-made mustard, pepper, salt to taste.
Sauce preparation:
Add finely chopped onion or chopped green onion to curdled milk or kefir, add other products and mix thoroughly.
Red meat sauces
Red base sauce is prepared on the basis of decoctions and broths made from dark types of the product. For example, from beef meat, game meat, certain types mushrooms, etc. The red main sauce differs in that it also includes various contrasting components, such as tomato puree, carrots. At the same time, flour, as a thickener for red sauce, is sautéed to a light brown color in a dry frying pan without fat. At the same time, it loses its dampish taste and, in addition to color, also acquires the smell of a roasted nut. 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 thick syrup. The main part of the broth is brought to a boil, then sautéed onions and carrots are transferred 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 passage. The resulting thickened sauce is boiled over low heat for 40-50 minutes, after which the sauce is removed from heat. During the cooking process, spices 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 main sauce can be used immediately for its intended purpose, both for serving dishes and for their further heat treatment, and the red main 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, on the basis of red sauce, the following derivatives can be prepared:
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 to a ruddy color. The basis of the sauce is red flour sauteing. The flour is fried until red-brown and diluted with broth. It is not difficult to get the main sauce, and then it all 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 red sauce with sour cream, vegetable or butter, various spices, aromatic roots and herbs. Too fatty sauce is easily corrected by straining through a cloth dipped in cold water.
The basis for red broths is the broth.
Broth preparation:
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 l brown broth, 2 tablespoons fat, 2 tablespoons 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 black pepper, salt.
Sauce preparation:
To prepare the sauce, it is necessary to heat the fat in a saucepan, pour flour into it and sauté it over moderate heat until light brown. Separately, sauté finely chopped onions, carrots, parsley and celery with fat. Add tomato paste to the sautéed roots, previously diluted with broth, and sauté everything for another 10 minutes. Pour the hot, filtered brown broth into the flour passerovka with continuous stirring. Boil the resulting homogeneous mass for 25 minutes, then add browned roots and pepper to it and continue to cook, periodically removing fat for another 10 minutes. Then strain the sauce through a sieve, wipe the boiled roots. Add sugar, 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, prunes. It goes well with red wine, garlic, blackcurrant jam, tomatoes, sweet peppers and other products, seasonings and spices.
red sauce simple
Products: red main sauce 1000 g, butter 80 g, garlic 1 pc, pepper 1 g.
The sauce prepared on meat, bone broth is served only with meat dishes. Sauce on meat and vegetable broth is served with vegetables, fish, meat. Sauce on fish broth - only for fish.
Sauce preparation:
Salt the hot main sauce, add ground black pepper, garlic mashed with salt, heat to a boil, strain through a sieve. Place bowl with sauce on water bath, put butter in the sauce and mix thoroughly. To improve the taste, meat juice can be added 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, stew, azu, stewed and baked meat.
Red sauce base
A good sauce can emphasize the merits of a dish, while a bad sauce can ruin it hopelessly. Red sauce requires patience, skill and taste. It is no coincidence that entrepreneurs have specially trained chefs in restaurants who specialize in sauces. The basic recipe will help every housewife become a pro chef - having learned how to cook it, you will arrange 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 brown broth - fry the bones and put them in a saucepan. Cook for several hours, filter. Divide the broth into 2 parts. Saute flour without fat in a pan, cool slightly and pour in warm broth. Beat the mass until the lumps disappear. We also pass the onion 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, calcine the sugar in a frying pan and add the wife to the sauce, strain, grind the parts of the vegetables, salt, add 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 have already learned how to prepare the main sauce, moving on will be much easier. Taking it as a basis, we will prepare mushroom sauce. You need very little mushrooms, but if you want to cook a real mushroom dish, increase their number and add a side dish - mashed potatoes, rice or pasta.
Ingredients: Red Sauce by original recipe for the base (1 glass), onion (several heads), mushrooms (200 grams), tomato (1 spoon), butter, red wine (2-3 spoons), salt, pepper, garlic and herbs.
Cooking method
Peel the onion and mushrooms, rinse and cut into cubes. Put in a saucepan and sauté in butter for 10 minutes. In the finished sauce, add red table wine and chopped parsley. Squeeze out 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 the main red sauce, 200 g of white mushrooms or champignons, 2 onions, 50 g of highly concentrated brown broth, 3 tablespoons of butter, 2 cloves of garlic, lemon juice, salt.
Sauce preparation:
To prepare the sauce, you need to finely chop the onion and sauté it. Wash mushrooms, chop, sauté in butter, then combine with sautéed onions, red sauce and highly concentrated brown broth and cook at low boil for 15 minutes. After that, season the sauce with butter, lemon juice, carefully crushed garlic, salt, 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.
Sauce preparation:
Finely chop the onion and lightly sauté in margarine so that the color of the onion does not change. Pour vinegar into the browned onion, put peppercorns, bay leaf 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 of the main red sauce, 100 g of red grape wine, 1 glass of broth, 4 tablespoons of butter, 150 g of blackcurrant jam, 200 g of ham bones, black peppercorns, bay leaf, parsley, 10 g of tarragon, salt .
Sauce preparation:
Grind bones of smoked meats, lightly fry, pour in wine and broth, cook for 20 minutes, adding tarragon, coarsely crushed pepper, bay leaf, parsley and black currant jam. Combine 2/3 boiled mass with red sauce, boil for 10 minutes, strain, season with salt and butter. Serve the sauce with the meat of wild animals - hare, elk, goat, as well as cutlets, stews, game.
red onion sauce(1 option)
Products: 0.5 l of the main red sauce, 3 onions, 1 tablespoon of butter, lemon juice or vinegar, sugar, salt.
Sauce preparation:
Onion cut into rings, fry in oil. Add a little lemon juice or vinegar, salt, sugar to the browned onion. Let it go until ready and dilute it with a 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.
Sauce preparation:
Fry flour with the same amount of oil until dark brown, mix with tomato puree and dilute with 2 cups of meat broth. Add lightly fried chopped roots and onion and boil over low heat for 30 minutes. Strain through a sieve, salt and put 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 cup milk, 2 tablespoons sour cream, salt.
Sauce preparation:
Dry the flour, mix it with butter, milk, boil over moderate heat. Before serving, beat the resulting mass with lemon juice and egg yolk.
Sweet pepper garlic sauce
Products: 3 heads of garlic, 2 teaspoons of ground red pepper, 2 yolks, 0.5 cups of vegetable oil, lemon juice, salt.
Sauce preparation:
Combine crushed garlic with ground sweet red pepper, salt, egg yolk, vegetable oil, lemon juice. Grind until a homogeneous mass is formed. Serve with meat and vegetable dishes.
red onion sauce(Option 2)
Products: red sauce 0.5 l, 2 onions, butter 30 g, spices.
Sauce preparation:
Cut the onion into rings, fry in butter, sprinkle with salt, sugar, pour a little vinegar, simmer until cooked, add to the red sauce and stir.
Italian sauce
Products: 800 g of the main red sauce, 150 g of tomato puree, 120 g of mushrooms, 50 g of ham, 2 onions, 3 tablespoons of melted butter, 100 g of dry white wine, 10 g of tarragon, black allspice, parsley, salt.
Sauce preparation:
Combine the main red sauce with finely chopped sautéed onions, finely chopped roasted ham and mushrooms, 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, 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 solemn receptions.
Sauce preparation:
Take 4 tablespoons of mint, chop it finely, add 2 tablespoons of sugar, one tablespoon of vinegar, 4 tablespoons of water. Let stand 2 hours. The sauce is served with meat and fish dishes.
Peanut sauce
Products: 3 onions, 2 tablespoons butter, 1 tablespoon flour, 2 tablespoons ground nuts, 3 garlic cloves, salt, vinegar, 3 egg yolks.
Sauce preparation:
Finely chop the onion, fry it in butter, add flour, pour 2/3 cup of hot broth and cook for 10 minutes, then strain through a fine sieve. Grind 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, ready-made mustard 30 g, vinegar 200 g, sugar 30 g.
Sauce preparation:
Separate raw egg yolks from proteins, add mustard, salt to them and mix thoroughly. Then, with continuous beating, pour in sunflower oil, first one 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 ended. The finished sauce should be thick and hold well on the spatula. Pour vinegar into the prepared sauce, add sugar, mix well. After the introduction of 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 cooking some sauces, dishes, salad dressings.
Mayonnaise at home
Products: 350 g of vegetable oil, 3 yolks, half a teaspoon of salt, 50 g of 3% vinegar, a little mustard.
Preparation:
Cool vegetable oil and yolks, mix and beat, but only in one direction and continuously. Then, while stirring, pour in a thin stream of 40 g of vegetable oil until completely combined and, without ceasing to stir, pour in all 350 g in the same portions. The mass must be quickly cooled (put in a container with water or ice). The sauce should be thick and stick to the beater. Then you need to add 50 g of 3% vinegar and mix 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.
Sauce preparation:
Prepare 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 dressing for salads.
polish sauce
Products: 350 g butter, 4 hard-boiled eggs, 3 g citric acid, parsley, salt.
Sauce preparation:
Melt the butter, mix it with finely chopped eggs, add citric acid or lemon juice, salt and finely chopped parsley. The sauce is served with fish dishes.
Examples of dishes with white sauce
Recipe 1: (creamy)
Patience and perseverance! Here's what we need to cook beef tongue. By itself, it is cooked for a long time, cooking will add even more hassle. cream sauce for language. But the result! It is in order to enjoy the delicate taste of this beef delicacy that we all start. So, into battle!
Ingredients: beef tongue(1 pc), butter (30 grams), sour cream (150 grams), flour (15 grams), salt, ground pepper, spices to taste.
Cooking method
Put a pot of water on the fire. We put peppercorns and bay leaves in boiling water, and then cook the tongue in it - about 2 hours. Half an hour before the end of cooking, salt (1 spoon). At the end of cooking, remove the tongue and lower it into cold water. After five minutes, the skin should peel off very easily. We clean the tongue, cut it into slices of 7-8 cm.
Fry in butter for about 3 minutes on each side. Prepare the sauce: pour 2 tablespoons of flour and 3 tablespoons of thick sour cream into a measuring cup. Mix, 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, pleasantly smelling delicacy is ready!
Recipe 2: Boiled lamb in white sauce
Lamb is a specific meat. Many are repelled by its characteristic pungent smell. Ours will handle it. white sauce, which nourishes 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, pour a small amount of water, cook over low heat. Remove the foam on time, cover with a lid and wait about an hour and a half. Half an hour after the start of boiling, add vegetables, salt. Boil potatoes. We use the broth to prepare a white sauce - pass the flour in butter and dilute it with broth, add sour cream. Cut lamb into flat pieces. We lay out boiled potatoes on a side dish and pour white sauce.
Examples of dishes with red sauce
Recipe 1:
Except 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
Clean and cut vegetables. Bring the broth to a boil and cook the meat in it until tender. Remove from heat and leave for 10 minutes. Boil vegetables in broth. Mix onion, oil, paprika, garlic, wine in a saucepan, simmer until the volume is reduced by half. Mix with broth, tomato, and boil. Pass the flour in a frying pan in butter, gently mix with the sauce. It remains 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 it is overcooked, it becomes tough and tasteless, so do not overcook it in a pan. And after adding the sauce, the dish just needs to be brought to a boil - and it is ready.
Ingredients: chicken liver(300 grams), mushrooms (champignons, 100 grams), red sauce with wine (200 grams), melted butter (40 grams), salt, pepper.
Cooking method
Make sure that bile is properly removed from the liver. Rinse and dip in boiling water for a few minutes. If the pieces are too big, 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. Serving to the table - sprinkle the dish with herbs right in the plate, you can add sour cream or tomato sauce. The best garnish might be crumbly rice or fried potatoes.
There are many variations of white sauce
- Cheese. In base hot sauce pour grated cheese (100 grams), melt over low heat and serve immediately.
- Sauce with herbs. Finely chop the dill or parsley and add to the finished sauce.
- Mushroom. Fry finely chopped mushrooms in oil and add to the sauce together with a spoonful of lemon juice.
- Caper. Grind the capers and add to the main sauce along with a spoonful of lemon.
- Onion. Fry the onion over low heat with the addition of butter. Add before sautéing, boil for 5 minutes.
- Shrimp. Peel and chop the shrimp and add along with ground white pepper.
If you associate the name red sauce with color, and not brown broths, besides ketchup, there are several more common sauces.
The hot sauce brand of red sauces is Tabasco. It is prepared from Tabasco - the fruits of cayenne pepper, with the addition of vinegar. For storage and aging of the sauce, oak barrels made of white Limousin oak are used. Spicy taste and special sourness are popular all over the world. Red peppers are ground into puree with the addition of special salt. Then the mixture is poured into barrels and left for three years to ferment. At the end it is filtered and bottled with the addition of vinegar. Tabasco is a hot condiment, an essential ingredient in 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. Unusual for Russia, the combination of onion and feijoa in Mexico is as native as our wild garlic or radish.
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 homogeneous mass, then gradually add the remaining broth. 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, hot white basic sauce with 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 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 steam cutlets from meat.
“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 amount of citric acid is reduced). 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.
A sauce is a gravy for a main course or side dish. In addition, it is also used directly in the process of preparing some dishes. Spices and spices, which are often included in sauces, stimulate the appetite and perfectly emphasize 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 include flour, as well as those that do not. In addition, it is worth mentioning the sauces that housewives cook on creamy or vegetable oil and some use vinegar to make it.
Served to and cold have no such restrictions. The consistency is also different. Conventionally, they are divided into liquid, medium density and thick. For example, white has a consistency of medium density. There is a technology for preparing classic base sauces that meets international gastronomic standards.
Sauces are divided into red and white. It is on 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 anecdotal facts. It's time to learn practical recommendations for making milk-based white sauce.
Recipe 1. Milk-based white sauce
Pour 425 ml of milk into a saucepan. Add a few sprigs of parsley and pepper, some onion and a few sprigs of fresh parsley. Bring to a boil over low heat, remove from heat and allow to infuse and cool completely. Strain back into the saucepan, add 40 grams of butter and 20 grams of flour. Bring to a boil and cook, constantly whisking with a whisk, so that the sauce becomes homogeneous and thick enough.
Everything turned out to be much easier than you imagined. Now you have a wonderful base sauce to which you can add greens, lemon juice.
The famous French sauce Bechamel is a classic white sauce. It is cooked on water, milk, broth. Sour cream is not suitable for its preparation, since it tends to coagulate when heated. The basis of the sauce is roux (flour fried in butter until golden brown). Flour and are taken in approximately equal amounts, and the amount of liquid depends on the desired density of the sauce. The main thing is to add the broth or milk gradually.
Recipe 2. Broth-based white sauce:
You will need broth, 15-20 grams of flour, 30 grams of butter, spices to taste. Fry flour in butter until browned. Add the broth and add peppercorns, and then cook for another 25-30 minutes over low heat. Strain. Season and add butter.
Then grated onions, parsley, horseradish, fried mushrooms can be added to the main sauce. You can also beat the egg yolks and cream. Then add the sauce and bring almost to a boil, stirring occasionally. You have the opportunity to experiment with the ingredients, depending on which sauce will be served with.
White sauce is very versatile. It's quick to make and inexpensive, and its delicate texture will perfectly highlight the dignity 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 in the "top 5" the best sauces France, which is considered the birthplace of sauces. At one time, a simple sauce based on butter, flour and cream made a splash.
A few secrets of the successful preparation of 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 improve the taste of the sauce.
3. Use a wooden spoon or spatula to stir.
4. To save the already prepared sauce from lumps, try straining it.
5. Keep the sauce in the refrigerator for no more than 2-3 days.
6. Sauce of perfect consistency flows evenly from the spoon.
Enjoy your meal!
White main sauce - White sauceBouillons 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 of sauce: 3 cups of milk (or 1.5 cups of milk and 1.5 cups of white meat broth) - 1 bay leaf - 3 tbsp. tablespoons finely chopped onion - 4 tbsp. tablespoons 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 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 the egg yolks and pieces of butter in a deep bowl, add the cream and heat, stirring continuously, to 60-70 degrees C. Stop heating and, without ceasing to stir, pour in the 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.
Add sautéed tomato paste, salt, ground pepper to the hot white sauce, 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 with 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.
