The main difference between white sauces and red ones is that almost all of them are less spicy and have a more delicate taste. White sauces have less juice properties than red ones. To enhance the secretion of digestive juices, add citric acid.
To prepare the main white sauce, white fat sauté is diluted with white broth, finely chopped, lightly sautéed parsley is added, and 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 poached poultry or used to prepare derivative sauces. In this case, there is no need to season the main sauce to taste.
Steam sauce. This sauce is prepared in the same way as the main white one, but before the end of cooking, add white wine, salt, ground pepper and after boiling stops, lemon juice. To improve the taste and increase the content of extractive substances during cooking, you can add a decoction of champignons or poached champignons. This sauce is called steam because when preparing it, they usually use the broth remaining after poaching hens, chickens, etc. The sauce is served with boiled and poached chickens, chickens, veal, steamed veal cutlets, and game.
Rice. Basic white sauce recipe
White sauce with egg (surprisingly ). Raw egg yolks combine with pieces of butter or margarine, add a little cream or broth 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 white main sauce at the same temperature, grated nutmeg, salt, and citric acid are added. Served with boiled and stewed dishes of veal, poultry and game.
White sauce with vegetables. Root vegetables (carrots, parsley or celery) and onions are cut into small cubes or strips and sautéed for 3-5 minutes. Then add a little broth and, closing the dish with a lid, simmer until done. Separately cook green beans, turnips or rutabaga. Before cooking, turnips and rutabaga should be doused with boiling water to remove the specific smell and bitterness. Prepared vegetables are poured with white sauce, allowed to boil, citric acid and salt are added, and seasoned with butter or margarine. Served with dishes of boiled lamb, veal, rabbit, poultry, as well as steam cutlets from meat.
Tomato sauce. This sauce differs from other white sauces in its sharper 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, add 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, rubbing the boiled vegetables, and then brought to a boil again. Served with dishes of fried meat, offal (brains) and vegetables. Tomato sauce has several varieties: with mushrooms, with mushrooms and vegetables, etc.
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, 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, add it with continuous stirring. hot sauce white basic at 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 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:
In the main white sauce pour in lemon juice, add spices, chopped boiled champignons, bring the sauce to a boil and add wine. Season the finished sauce with butter.
Serve with boiled and stewed 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.
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.
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 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 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 based entirely on natural fruit purees and juices, nuts and vegetable pastes with spices and are absolutely devoid of a flour custard base. These are Moldavian, Romanian, Bulgarian sauces, based 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 by hot white sauteing, that is, flour and broth lightly fried in oil, and red sauces are served by red sautéing, made from flour fried to a reddish-brown color 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 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 sautéed meat to the prepared white main sauce. butter, or margarine tomato puree.
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. 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 become a great addition for 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 table vinegar, 2 tablespoons butter, 2 tablespoons flour, 1 tablespoon prepared 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 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 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 bits.
Tatar 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 of 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 them into slices and simmer 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, sauteed 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 on 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. Taking it 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 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 toasted 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:
Onion cut 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 main 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 the 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 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 is completed. 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 quite a long time to cook; preparing a creamy sauce for the tongue will add even more hassle. But the result! Just to enjoy delicate taste This beef delicacy is what we're all about. 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 into a measuring cup thick sour cream. 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. Our white sauce will handle this and infuse the lamb with creamy flavor 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 - saute the flour in butter and dilute with the broth, add sour cream. Cut the lamb into flat pieces. Serve as a side dish boiled potatoes and pour in 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
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 May 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 prepared from Tabasco fruit 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 " Bloody Mary- 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.
You need to start preparing the white sauce by sautéing the flour. To do this, you need to take a dry frying pan, pour flour into it and put it on fire slightly below medium. The flour in the frying pan must be constantly (!) stirred with a spatula so that it “fries” evenly. The color of the flour should change from white to light cream (not red, not brown, but a delicate cream shade).
If you overcook the flour and bring it to brown, then you will not have a basic white sauce, but a red sauce (this is a separate type of sauce, and it also has the right to exist, but it has nothing to do with our recipe, so be careful and attentive ).
As soon as the flour changes color, you need to turn off the heat and leave the pan to cool. The temperature should drop slightly - to about 60-70 degrees (this will take about 3-4 minutes).
Add ¼ of the prepared HOT broth to the slightly cooled flour and turn on the heat again.
A few words about the broth. It can be cooked from pork, beef meat, poultry or vegetables. If your broth contains salt, then this must be taken into account when adding salt to the finished sauce.
So, after adding ¼ of the broth to the flour, you will get a thick, lumpy mixture. At this stage, you need to stir very actively with a spatula or whisk, trying to break up all the lumps.
When the mixture becomes more homogeneous, you can add the remaining broth and stir the contents of the pan. It should be pretty liquid foundation- this is how it should be, because the sauce will still cook for 25-30 minutes.
Finely dice the onion and parsley or celery root.
Add vegetables to liquid mixture and simmer uncovered for 25-30 minutes. The sauce needs to be stirred from time to time.
During cooking, the vegetables will give off their aroma, and the finished sauce will have a delicate, barely perceptible taste of onions and roots.
How can you tell when the sauce is ready and you can stop the cooking process? Run a spatula across the bottom of the pan. If a path has formed and the sauce slowly flows inside, everything is ready.
Now you need to rub the sauce through a sieve to get rid of pieces of vegetables.
You can blend everything in a blender, but the taste of the sauce will be too bright and oniony.
So, use a spatula to rub the sauce through a fine sieve and return it to the frying pan or saucepan.
The sauce should be brought to a boil, but not boiled. As soon as small bubbles appear, turn off the heat.
Now you can add salt, butter to the sauce...
...and also add lemon juice to taste.
White sauces are prepared on the basis of dairy products with the addition of various spices and seasonings, so they have a delicate consistency and a pleasant creamy taste. As the French say, with good sauce you can even eat a newspaper. However, there is some truth in any joke, because ordinary dishes, if served with good sauce, turn into delicacies. Let's talk about how to make white sauce and what dishes it goes with.
Classic white bechamel sauce recipe
The author of this unique sauce is the personal chef of Louis XIV, Louis de Béchamel, and now the sauce is considered the most popular in European cuisine. Even a novice cook can prepare it, and the easiest way involves frying the flour in butter and then mixing it with milk.
Melt 50 g of butter in a frying pan or saucepan with a thick bottom, add 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 seasonings.
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 the milk with sour cream, fermented baked milk or cream. Many other sauces are based on béchamel sauce, such as mornay, for which you will also need 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 are added to it. grated cheese- parmesan, gruyere or emmental. The sauce can be slightly salted, given that the cheese is already salty. When the cheese has dissolved in the cream, cool the mixture and stir in the yolk. Mornay is often used for baking, as it makes dishes juicy and tender.
Garlic sauce: recipe with photo
White garlic sauce is made with 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 bechamel in that you have to fry 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 to avoid lumps, bring the sauce to a boil, add salt and pepper and cool. This amazing gravy goes well with all dishes, but especially with potatoes, vegetables, meat and fish.
There is an easier way to prepare white sauce with garlic: add 8 tbsp. l. add sour cream, 6 cloves of garlic crushed to a pulp, a finely chopped bunch of dill and a little salt, and then everything is whipped with a submersible blender.
Tartar sauce: step-by-step recipe with photos
Another French sauce, which is made from boiled egg yolk and vegetable oil with the obligatory addition of green onions. Many cooks add chopped pickled cucumbers, garlic and capers to the tartare, although this is not necessary. A tasty and original dressing is ideal for fish and seafood, adding new fresh notes to their taste. Tartar sauce is easy to prepare at home; there are many recipes for it - it all depends on your preferences.
To prepare the sauce, hard-boil eggs and grind 2 egg yolks until finely crumbled. Add 1 tbsp to the mixture. 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 finely diced or grated pickled cucumbers and a few sprigs of any chopped herbs. Tartar sauce, the recipe with photographs of which you will find on the website, should not be stored for more than two days: it may spoil.
Tartar can be prepared in different variations - with sour cream and mayonnaise without eggs, add a little dry wine or Tabasco sauce, add tomatoes, mozzarella and different types of fish.
American white ranch sauce
The sauce was invented by an American rancher in Alaska, where youth groups stopped for picnics. They liked the white sauce they served with on their salads so much that they soon began selling it separately in small jars. It is very easy to prepare, and snacks with it turn out 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 chopped garlic, 1 tsp. dried green onions, dill and parsley, salt and pepper the sauce with black and white pepper, lightly sweeten with 1 tsp. Sahara. Instead of sour cream, you can use buttermilk, and dried herbs can be replaced with fresh ones, it will turn out much tastier. By the way, there is another one interesting option 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 sit in the refrigerator for half an hour, then you can use it to dress salads.
White Egg Butter Hollandaise Sauce
An unusually tender and airy sauce is prepared on the basis of white sauce from 50 g of flour, fried in 50 g of butter and diluted with 1.1 liters of meat broth. The 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 mash 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, add salt, pepper and strain. Before serving, add thick whipped cream into the sauce and whisk until smooth, using 75 g of cream per 450 ml of sauce. White hollandaise sauce is served with fish and vegetables - it goes most harmoniously 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 sour cream brought to a boil into the butter flour, add salt, pepper and boil again for a few seconds. To the sour cream base you can add onion fried in butter, tomato puree, grated cheese, chopped boiled eggs, shrimp, capers, garlic, fried mushrooms, herbs and seasonings. Sour cream sauce It’s good for dressing salads, eating pancakes and pancakes with it, dipping dumplings and potato pancakes in it, and often serving it with dumplings, potatoes, meat and fish dishes.
A few secrets for making white sauces
Take for sauces only fresh food, since the sauce is not eaten immediately and will have to sit for several days. If you are preparing a broth-based sauce, cook meat broth on bones, fish broth on pre-cleaned heads and tails, and vegetable broth on fresh vegetables with the obligatory addition of fresh aromatic herbs.
Pour the liquid into the sauteed flour in small portions, rubbing thoroughly, because even microscopic lumps will spoil the taste of the dish. Instead of flour, you can use starch, in which case it does not need to be fried in oil. When using egg yolks as a thickener, do not bring the sauce to a boil, otherwise the yolks will cook. If the sauce turns out thick, add an ice cube to it - the consistency will become thinner, but the taste will not change.
For piquancy, the white sauce is seasoned with any spices; it always turns out soft and tender, because the milky-creamy taste mutes the harsh and spicy notes.
You can also cook sweet sauce for desserts, only in this case, instead of salt and pepper, sugar, honey, vanilla, cinnamon, cardamom and cocoa are added - this sauce is suitable for casseroles, cheesecakes and pancakes.
Life without sauces is boring and monotonous, so if you want to add some zest to your daily diet, serve your dishes with a gourmet dressing. Even ordinary boiled potatoes, topped with sour cream or cream sauce, looks like a delicacy. Live brightly and deliciously!