Hot sauces. Brown meat broth

Among the variety of sauces, hot sauces occupy a significant place. Unlike cold versions, these sauces should only be served hot, as the cold dressing loses all of its unique flavor and aroma. There is a wide range of recipes and variations of various dressings, while the technology for preparing complex hot sauces is generally the same: a mixture of all or several ingredients is subjected to heat treatment.

At home, preparing such dressings is quite simple, especially if the hostess correctly calculates the time to prepare the sauce.

Specifics and technologies

There are certain features of the preparation and serving of hot sauce. If a certain amount of time passes from the moment the dressing is ready to the start of the meal, it must be kept in a water bath in a sealed container so that it does not cool down.

Another important point: the gravy must be stirred regularly so that a film does not form on its surface. For the same purpose, you can use butter, a piece of which is placed in finished product.

put into the finished product.

There are different temperature conditions for storing such a sauce, depending on the ingredients and components.

• Products cooked on broths (on fish, meat or mushroom) are stored for no longer than four hours at a temperature not exceeding 80 degrees.
• Sauces in oil or egg-based are not heated above 65 degrees, but are stored for no longer than 90 minutes. If storage is extended, such dressing begins to delaminate, which will inevitably lead to product spoilage.
• Milk sauces can be cooled for further storage, however, it should not last more than a day.
• Gravy with great content sugar must be stored for no more than one and a half hours, and the temperature varies from 60 to 70 degrees - if the conditions are violated, sugar caramelization will begin, and the sauce will turn brown.

Some hot sauces, such as broth-based sauces, can be cooled and then reheated before serving. But this can be done only once, since such temperature changes can not only spoil the taste of the sauce, but also generally turn it into unsuitable for eating.

In other words, before preparing any hot sauce, a number of conditions must be taken into account so that in the end the work of the hostess is not in vain. It is required to correctly calculate the volumes of the finished product, as well as the time it is served on the table.

Sauce bases

Since there is a wide range of different ways to prepare hot sauces, the bases for them are also different. The most popular bases have already been listed above - broths, milk, eggs and oils.

Broths can be from meat - beef or pork, vegetables, mushrooms, fish and chicken. Classic meat broth is prepared from a good piece of meat on the bone for 1.5–2 hours.

During the cooking process, parsley, dill, bay leaf, and sometimes black peppercorns are added. Chicken broth cooks faster: usually the base on the breast is cooked for 40-50 minutes. Mushrooms for broths can be either dried or fresh. dried mushrooms pre-soaked in water for several hours - ideally this should be done overnight. And, finally, fish broth is prepared from whole gutted fish or from fish remains - bones, heads, fins. Such a base will be ready in 30-40 minutes.

Egg-butter based recipes are more difficult to make, primarily because the egg yolk and butter used in the recipes can separate, ruining the texture and flavor. Such a mass is prepared in accordance with strict requirements: so that the yolk does not curl, cold water is necessarily added to the mixture. Do not heat the sauce above 70 degrees - this will lead to stratification. During the cooking process, the mixture is continuously stirred.

Dairy sauces are prepared on the basis of flour and milk. This is one of the most popular cooking methods, which includes several steps. To begin with, the flour is fried in a pan, usually with the addition of butter. It should take on a pleasant creamy shade - this indicates the readiness of the product. This method allows not only to achieve a thick consistency of the mixture, but also gives it a slight nutty flavor. Preheated milk or cream is slowly poured into the fried flour, after which the base is languishing over low heat. By the way, their fat content should not be low - fortunately, modern assortment allows you to purchase a quality product.

Most Popular

The list of hot sauces includes branded global recipes that are considered classics in world cuisine and are included in the list of must-have sauces in every restaurant. Some of them have a rather complicated cooking technology, but some are quite possible to cook at home. We offer you four famous recipe prepared on different bases.

Onion sauce in broth

One of the most popular sauces in European cuisine.

You will need:

• Onions - 2 medium onions
• Meat broth - 0.5 l
• Flour - 2 tablespoons
• Butter - 50 g
• Sugar - 2 tablespoons
• Vinegar - 1 tablespoon
• Salt - to taste

Servings - 4

Cooking time - 50 minutes

The onion is cut into small pieces and sent to a preheated pan with butter. It is necessary to fry it until a characteristic golden hue is obtained. Then vinegar is introduced into the mixture, mixed thoroughly, then sugar is added. The broth in a separate saucepan is heated, after which flour is added to it. The base is cooked for 20 minutes. And when the mass begins to thicken slightly, it is poured into the pan to the onion. After that, the sauce languishes for another 5 minutes, salted to taste. hot sauce served with fish, meat, stewed vegetables.

Tomato sauce for spaghetti

Fragrant vegetable dressing, which will be a wonderful alternative to store-bought ketchup, the assortment of which cannot be compared with homemade gravy, since the latter does not contain preservatives and flavors.

You will need:

• Fresh tomatoes - 4 pieces
• Onion - 1 medium onion
• Fresh parsley - 1 bunch
• Fresh dill - 1 bunch
• Garlic - 4 cloves
• Olive oil - 2 tablespoons
• Chicken broth - 150 ml

Servings - 5

Cooking time - 45 minutes

The onion is cut very finely, then sent to a hot frying pan with olive oil. It is fried until a pleasant golden hue is obtained, after which chopped garlic is sent to the pan. Tomatoes are previously recommended to be peeled, cut into small cubes and also poured from a container. The vegetable mixture is stewed for about 15-20 minutes, until all the ingredients are soft. Now you can pour the broth into the mixture, mix thoroughly and simmer for another 10 minutes over low heat under a closed lid. Fresh herbs need to be chopped and added to the sauce after it has been removed from the heat.

Egg Butter Orange Sauce

A wonderful spicy dressing with a citrus aroma and a sweet taste.

You will need:

• Oranges - 3 pieces
• Eggs - 4 pieces
• Butter - 200 g
• Cold water - 2 tablespoons
• Lemon juice - 1 tablespoon
• Black pepper, ground - to taste
• Salt - to taste

Servings - 5

Cooking time - 60 minutes

The sauce is prepared in a water bath. First you need to prepare an egg-butter base or the so-called hollandaise sauce. To do this, a third of the butter indicated in the recipe is sent to a saucepan with a thick bottom. Pre-beaten egg yolks are sent there, then a little cold water is poured in. The mixture is constantly stirred during the heating process, and in no case should it be allowed to boil. When the mixture thickens, 2/3 of the melted butter is poured into it and everything is thoroughly mixed.

Oranges need to be rubbed on a grater to get the zest, and squeeze the juice out of the pulp. Juice is poured into the finished hollandaise sauce in a thin stream, which is preheated. Then zest and seasonings are added - salt and pepper. The dressing is thoroughly mixed and served at the table for light meats, vegetable salads and seafood.

Classic creamy sauce

It can be served as an independent sauce, or used as a base for nut, garlic and mushroom dressings.

You will need:

• Cream 33% - 1 l
• Butter - 100 g
• Wheat flour - 5 tablespoons
• Salt - to taste
• Nutmeg - 1/3 teaspoon
• Fresh parsley - 1 small bunch

Servings - 5

Cooking time - 40 minutes

Butter is sent to the pan. When it is completely melted, wheat flour is added to it. It must be fried over moderate heat until it is creamy and has a light nutty flavor. Warmed cream is poured into the flour brought to readiness. The mixture is simmered over low heat until thickened. During the cooking process, salt and nutmeg are added to it. Finely chop the parsley and add to the sauce after the pan is removed from the heat.

Served tender cream sauce to baked meat, shrimp, potatoes, fresh vegetable salads and stewed vegetables.

Complex hot sauces are one of the most diverse and interesting sections in cooking. A variety of both the bases for the preparation of gravy, and additional ingredients offer numerous variations, ranging from vegetable and mushroom sauces to sweet fruit dressings. Having decided on the preparation of hot sauce, you need to remember three basic rules: firstly, to obtain high-quality delicious product must be strictly observed temperature regime; secondly, it is impossible to store the finished product longer than the ingredients included in its composition allow; thirdly, it is categorically not worth serving hot dressing cold, if only because its taste will turn out much worse and will not allow revealing all the shades of the dish.

Bon appetit!

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Liquid seasonings, gravies for dishes, designed to increase nutritional value, juiciness, improve taste (and often appearance dishes), as well as for connecting different products to each other as part of one dish. Sauces are divided into hot and cold. For hot dishes, hot sauces are prepared: meat, fish, mushroom, sour cream, milk and egg-oil; for cold appetizer dishes - cold sauces: mayonnaise and salad dressings.
Sauces give dishes prepared from the same product a different taste, thereby increasing the possibility of diversifying food. Both in taste and nutritional value, for example, boiled pike-perch with egg-butter sauce (“pike-perch in Polish”) differs from boiled pike perch under tomato sauce. In the first case, the fish will have a mild, somewhat fresh taste, in the second, it will be spicier, with a slightly sour taste. Thus, the skillful selection of the sauce and its skillful preparation largely determine the nutritional and taste qualities dishes.
Sauces for hot meat and fish dishes in most cases are prepared on broths: meat - for meat dishes, fish - for fish and mushroom - for some vegetable and cereal dishes. Quite often, sour cream sauce is also prepared for meat and vegetable dishes, the basis of which is sour cream. For sauces, it is recommended to use strong rich broths. For meat and fish hot dishes, the main ones are red and white sauces. Both, in addition to the broth, include wheat flour fried in butter; flour and butter are taken in equal quantities; for red sauce, the flour is fried to a light brown hue, for white - to light yellow. Insufficiently toasted flour gives the sauce not pleasant taste raw flour, and overcooked - a taste of bitterness. Put the flour for toasting into a well-heated oil and fry, stirring all the time. Then the fried flour is cooled a little and diluted with hot broth, stirring thoroughly so that there are no lumps.
based on red or white sauce You can make many different sauces. Additional products: tomato puree, roots and onions, mushrooms, salted cucumbers, grape wines, black and allspice, bay leaf, garlic, parsley and celery root and greens, lemon juice or citric acid, etc. diversify the taste of sauces.
Many sauces are seasoned with butter or an egg-and-butter mixture when the sauce is ready and removed from the heat. Oil is added to ordinary sauces in small portions, stirring until completely dissolved. For the egg-butter mixture, the raw yolks must be mixed with cold water, add small pieces of butter, boil all this with continuous stirring over low heat so that the mass thickens slightly, and mix it with hot white sauce. Hollandaise sauce (egg-oil mixture) cannot be boiled and strongly heated over a fire, as the eggs are brewed when boiled, and the oil will separate from the total mass of the sauce and float to the surface. Therefore, if the sauce is not used immediately after preparation, then the dishes with it are placed in a bowl bigger size with hot water and thus it can be stored no more than 1.5 - 2 hours.
Hot sauces are prepared in small dish with a thick bottom (stewpan, kettle, etc.).
Sauces for cold dishes and snacks are prepared from a mixture of vegetable oil with vinegar and various additives: yolks, mustard, sugar, gherkins, horseradish, spices, spices, and sour cream. Cold sauces are prepared in a ceramic or enamelware; aluminum cookware unsuitable for this purpose.
Sauces are served to the table separately in gravy boats or seasoned with food (usually at the end of its preparation).

Hot sauces.

Sauces for meat dishes. Sauce "meat juice" (the most common in home cooking) is intended for fried meat, poultry and game.
When frying meat and poultry, meat juice flows into the pan or baking sheet where they are fried. This juice is rich in extractive substances and has a pleasant taste and aroma. So that the meat juice does not lose its good quality, it should be poured into the dishes during the frying of meat products. Not a large number of liquids (broth or water). If the juice starts to burn, you need to add a little hot water.
After frying, put the baking sheet or pan with the fat and juice remaining on it on the stove and evaporate the moisture. Then, if the meat was fried large pieces, drain the fat from the pan (when frying meat portioned pieces do not do this), and pour a little hot water or meat broth onto a baking sheet and let it boil for 2-3 minutes, then strain.
Meat juice tastes better if meat products fried together with aromatic roots (carrots, parsley, celery and onions).
Red sauce - for meat cutlets, stewed and baked meat, sausages, sausages, azu, boiled tongue, stew, etc.
Lightly fry finely chopped parsley, carrots, onions in oil. Separately, heat butter (1 tbsp) in a thick-bottomed bowl, add flour (1 tbsp) and, stirring, fry until light brown. Add tomato puree, pour in hot broth or water, mix thoroughly so that there are no lumps, rinse the fried roots and onions, bay leaf, peppercorns, put on a small fire, cover the dishes with a lid. Cook for 25 - 30 minutes. Salt, strain and add (if desired) strong grape wine - port or Madeira. Rub the roots and combine with the sauce, season with butter and stir.
If possible, it is good to use a strong bone broth, boiled from meat bones, previously chopped and fried along with the roots, to prepare a red sauce.
For red sauce, you can also use meat juice sauce, the recipe for which is given above.
For 2 cups of meat broth: 1.5 tbsp. tablespoons of oil, 1 tbsp. flour spoon, 1 pc. carrots, parsley and onions, 1 tbsp. spoon of tomato puree, 1 - 2 tbsp. tablespoons of grape wine, bay leaf, peppercorns, salt - to taste.
Tomato sauce - to fried meat, brains, meatballs.
Finely chopped roots and onions put in a saucepan or pan heated with oil, lightly fry and, without stopping frying, sprinkle with flour, mix and add tomato puree; pour hot meat broth, cook over low heat for 15 - 20 minutes, remove from heat, salt, strain, put 1 tbsp. a spoonful of ready-made "spicy tomato sauce" and small pieces of butter, mix thoroughly.
For 2 cups beef broth: 1/2 cup tomato puree,
1 st. flour spoon, 1 pc. carrots, parsley, onions, 2 tbsp. tablespoons of butter, 1 tbsp. a spoonful of ready-made "spicy tomato sauce", sugar, salt - to taste.
Onion sauce - for fried or stew, for cutlets, meatballs, fried liver, etc.
Finely chop the onion and fry it in oil, add salt, pepper, sugar and continue frying for another 2-3 minutes, then pour in the vinegar and evaporate the liquid until sour cream thickens; fry flour in butter, dilute with broth, boil and strain. Add evaporated vinegar with onion, bay leaf to the sauce, mix and boil for another 10 minutes; remove from heat, season with oil, and if necessary, add more salt, pepper, sugar to taste.
For 2 cups of broth: 2 onions, 1.5 tbsp. tablespoons of butter, 1 tbsp. a spoonful of flour, 2 - 3 tbsp. tablespoons of vinegar, salt, sugar, pepper, bay leaf - to taste.
White sauce - for boiled meat, chicken, rabbit, etc.
Fry the flour in butter until light yellow and dilute with meat broth, add finely chopped lightly fried white roots (parsley, celery) and onions, as well as bay leaves, peppercorns; cook on low heat for 25 - 30 minutes until the roots are ready. After that, strain the sauce, and wipe the roots and mix with the sauce; remove from heat and season with salt, citric acid or lemon juice and a piece of butter.
For 1/2 cup meat or chicken broth: 1 tbsp. a spoonful of flour, 2 tbsp. tablespoons of butter, lemon juice or citric acid and salt - to taste.
Sour cream sauce - for meat cutlets, meatballs, fried liver, etc.
Lightly fry flour in butter, dilute with hot broth, add sour cream; cook over low heat for 10 minutes, remove from heat, salt, strain, add butter, mix. 5 minutes before the end of cooking, you can add lightly fried chopped onions (1 pc.).
For 1.5 cups of broth: 1/2 cup of sour cream, 1.5 tbsp. tablespoons of butter and 1 tbsp. a spoonful of flour
Sauces for fish dishes. White sauce - for boiled and steam hot fish.
Lightly fry the flour in butter (1 tablespoon); dilute with hot fish broth, stir thoroughly and boil for 15 - 20 minutes; remove from heat, salt, pour in lemon juice or diluted citric acid, strain, add a piece of butter, stir.
Instead of lemon juice or citric acid, you can use 1 - 2 tbsp. spoons of strained and boiled cucumber pickle.
For 2 glasses fish broth: 1.5 st. tablespoons of butter, 1 tbsp. a spoonful of flour, lemon juice or citric acid, salt - to taste.
White wine sauce- to steam fish.
Grind parsley and onion, put in a bowl with heated oil, fry them slightly and, without stopping frying, sprinkle with flour, mix, fry for another 2 - 3 minutes; pour in the hot fish broth and bring to a boil small fire 15 - 20 minutes; remove from heat, strain, add, stirring, mashed with butter (1 tablespoon) raw yolk. After that, salt and pour in white grape wine.
For 2 cups of fish broth: 1 raw yolk, 1 tbsp. a spoonful of flour, 2 tbsp. tablespoons of butter, 1 - 2 tbsp. tablespoons of dry white grape wine, 1 parsley and 1 onion.
Tomato sauce - for hot steam or boiled fish.
Heat up a bowl with oil (1 tablespoon), put chopped roots, fry lightly, sprinkle with flour, put tomato puree and continue frying for another 2-3 minutes; after that, pour hot broth, salt, mix and boil over low heat for 10 - 15 minutes; remove from heat, salt, strain, add butter divided into small pieces (1 tablespoon), mix thoroughly.
For 2 cups fish broth: 3 tbsp. spoons of tomato puree, 2 tbsp. tablespoons of butter, 1 tbsp. flour spoon, 1/2 pc. carrots, parsley, onions.
Polish sauce (egg-butter) - for boiled fish.
Finely chop hard-boiled eggs, put them in hot melted butter, add lemon juice, finely chopped parsley or dill, salt and mix.
At 100 G butter: 2 hard-boiled eggs, lemon juice - to taste.
Hollandaise sauce(egg-butter) - to boiled fish.
Grind the raw yolks with cold water, add small pieces of butter, put on a small fire and boil, stirring all the time, until thick, but do not boil; remove from heat, salt, add lemon juice or diluted citric acid.
At 150 G oils: 2 raw yolks, 2 tbsp. tablespoons of water, juice squeezed from 1/2 lemon (or the same amount of diluted citric acid), salt - to taste.
Sauces for vegetable and cereal dishes. Sour cream sauce - for vegetable cutlets and casseroles.
Lightly fry the flour in butter, dilute, stirring, with the broth in which the vegetables were boiled, put sour cream, mix, put on a small fire, boil for 5-10 minutes, remove from heat, salt and strain.
For 1/2 cup vegetable broth: 1 cup sour cream, 1 tbsp. a spoonful of flour and butter, salt - to taste.
Milk sauce - for vegetable and cereal dishes.
Lightly fry the flour in butter, pour in, stirring, hot milk, cook for 10 minutes, remove from heat, salt to taste and strain.
For 1.5 cups of milk: 1 tbsp. a spoonful of flour and butter, salt - to taste.
Mushroom sauce - for potato dishes, rice and semolina cutlets.
Fry the flour in butter or vegetable oil until brown, dilute, stirring, strained mushroom broth, boil with a light boil for 10 - 15 minutes; then add finely chopped or chopped boiled mushrooms(fresh or boiled dried, white is better), fried onions, salt and ground pepper.
For 2 cups mushroom broth: 1 tbsp. a spoonful of flour, 2 tbsp. tablespoons butter or 1/4 cup vegetable oil, 1 - 2 onions, 5 - 6 pcs. boiled dried mushrooms, salt and pepper - to taste.
Tomato sauce - for stuffed vegetables, potato slices, etc.
Put chopped roots and onions in a bowl with warmed butter, fry slightly and, without removing from heat, sprinkle with flour, add tomato puree, mix and fry for another 2 - 3 minutes; pour hot vegetable boiled meat broth; boil for 10 - 15 minutes; rub the sauce together with vegetables through a sieve, salt, heat again, remove from heat, season with a piece of butter.
For 2 cups vegetable broth or meat broth: 1/2 cup tomato puree, 2 tbsp. tablespoons of oil, 1 tbsp. spoon, flour, 1/4 each carrots, parsley, onions.
Rusk sauce - for boiled cabbage, asparagus and other vegetable dishes.
Fry ground wheat crackers to a light golden hue, add melted strained (without sludge) butter, season with citric acid or lemon juice and salt.
For 2 st. spoons of crackers: 3 - 4 tbsp. tablespoons of oil, lemon juice or citric acid, salt - to taste.
Hollandaise sauce- for boiled cabbage, asparagus, earthen pear prepared in the same way as Hollandaise sauce for fish dishes.
Sauces for sweet dishes. Vanilla sauce - for puddings, cheesecakes, cereal casseroles.
Thoroughly grind the yolks with sugar and flour, dilute with hot milk, mix, put on a small fire and, stirring, bring to a boil, but do not boil; remove from heat, add vanilla.
For 1.5 cups of milk: 2 raw egg yolks, 1/2 cup sugar, 1 teaspoon flour, 1/2 vanilla sugar powder.
Red wine sauce- for puddings, creams, casseroles.
Put sugar in a bowl lemon peel, pour in water, red wine and boil until sugar is completely dissolved, stirring constantly, add, pouring in a thin stream, diluted with cold boiled water potato starch and bring to a boil.
For 1/2 cup red wine: 3/4 cup sugar, 1/2 cup water, 1 teaspoon potato starch, zest from 1/2 lemon.
Chocolate sauce - for sweet puddings, casseroles, etc.
Thoroughly grind the yolks with sugar, cocoa and flour, dilute with hot milk, boil over low heat, stirring all the time, until thick, but do not boil.
For 1.5 cups of milk: 2 raw yolks, 1 tbsp. cocoa powder, 1/2 cup sugar, 1 teaspoon flour. Berry sauce with wine- for sweet puddings, casseroles, etc.
Sort the berries, remove twigs or stalks, rinse with cold water, wipe through a hair sieve; boil water with sugar and grape wine, add prepared berry puree, boil. For 1 cup of berries (raspberries, strawberries, strawberries, currants): 1 cup sugar, 1/4 cup grape wine and water.

Cold sauces and dressings.

mayonnaise sauce- for various cold meat and fish dishes and snacks, as well as for vegetable salads.
Commercially available ready-made mayonnaise sauce is usually used. This sauce can also be made at home.
Separate the egg yolks from the whites, put the yolks in a porcelain or earthenware dish, add the prepared diluted mustard, salt with fine salt, stir everything and gradually, stirring constantly, pour in small portions vegetable oil. Each new portion of oil is poured in only after the previously poured portion has already completely connected with the yolks. When the oil with yolks forms a thick homogeneous mass, it is diluted with vinegar (or lemon juice) to the density of liquid sour cream.
At the very end of cooking, sour cream (1/4 cup) or finely chopped gherkins (5-6 pieces), or mashed potatoes (2 tablespoons) from boiled and grated spinach leaves or tomato puree can be added to the mayonnaise sauce at the very end of cooking.
At 100 G vegetable oil: 1 yolk, 1/4 teaspoon of prepared mustard, salt and vinegar - to taste.
Mustard sauce - for cold boiled fish, fish natural canned food, herring, vinaigrette.
Boil hard boiled eggs; chop the whites, carefully grind the yolks with mustard, sugar, salt, without stopping grinding, add vegetable oil in small portions, dilute with vinegar, add chopped proteins, stir.
In this sauce, you can put 1 tbsp. tablespoon chopped capers
For 2 eggs: 2 tbsp. tablespoons of sunflower or olive oil, 1 teaspoon of prepared Mustard, 3 - 4 tbsp. tablespoons of vinegar, salt, sugar - to taste.
Horseradish sauce with vinegar- for meat and fish jellies, cold boiled fish, for jellied meat and fish, boiled ham and corned beef.
See the article for cooking methods. Horseradish.
mustard dressing- for herring and for some vegetable salads.
IN mustard while stirring, slowly pour in the vegetable oil in a thin stream; when the mass thickens, dilute it with vinegar, add salt, sugar and ground pepper.
For 1/4 cup vegetable oil: 1 tbsp. a spoonful of ready-made mustard, 1/4 cup of vinegar, salt, pepper - to taste.
Refueling for green salad and vegetable vinaigrette.
Pour vinegar into the bottle, add salt, sugar, ground pepper and vegetable oil; close the bottle with a cork and shake the contents thoroughly. Instead of vinegar, you can use lemon juice or citric acid diluted with water.
For 1/4 cup vegetable oil: 4 tbsp. tablespoons of vinegar, 1/4 teaspoon of sugar, salt, ground pepper - to taste.

Ready sauces.

Sauce "amateur spicy" contains plum, cherry plum, applesauce, pomegranate juice, tomato paste, sugar, salt, pepper, cloves, cinnamon, ginger, nutmeg.
Applied to fried cold and hot meat, fish, added to various hot sauces.
Southern sauce contains enzymatic soy sauce, applesauce, tomato paste, sugar, liver, vegetable oil, garlic, onion, raisins, pepper, ginger, cloves, cinnamon, Madeira wine, nutmeg, cardamom. Apply to cold and hot fried meat, fish, salad dressings, add to hot sauces.
Soy sauce "East" contains enzymatic soy sauce, applesauce, tomato paste, sugar, liver, vegetable oil, garlic, onion, prunes, dried pear, pepper, ginger, nutmeg, cloves, cardamom, onion, cinnamon. apply to the same culinary products, which is the sauce "southern".
Soy sauce "Moscow" contains enzymatic soy sauce, tomato paste, sugar, vegetable oil, garlic, onion, pepper, coriander. Apply in the same way as the sauce "southern".
Indian fruit sauce contains apple, plum, cherry plum puree, dried apricots, raisins, tomato paste, sugar, pepper, cloves, cinnamon, ginger, nutmeg, Madeira wine. Applied to cold and hot meat and fish dishes and snacks, and also added to various hot sauces.
Ready mayonnaise contains refined sunflower oil(68%), fresh egg yolks (10%), prepared mustard (6.7%), sugar (2.3%), vinegar (11%) and spices (2%).
The main mayonnaise is used for salads and vinaigrettes, for many cold dishes and snacks.
Store in a cool, dark place at a temperature not lower than + 7 °, avoiding its freezing, as the mayonnaise emulsion is destroyed during thawing.
In addition to the main mayonnaise, which is used to prepare a number of different sauces, mayonnaise with tomato, mayonnaise with horseradish, mayonnaise with gherkins, mayonnaise with the addition of soy sauce "southern" are produced.
Mayonnaise sauce with horseradish can be served with boiled meat, corned beef, jelly, boiled fish, aspic and cold pig.
Mayonnaise sauce with tomato is served with fried and boiled fish and some fish salads.
Mayonnaise with capers and gherkins is good to serve with roast beef, roast cold veal and pork, fried fish.
Ready « spicy tomato sauce and Kuban sauce used for many meat, fish and vegetable dishes. They are made from fresh tomatoes or tomato puree with sugar, onion, garlic and spices.
Ready " tkemali sauce" is most widely used in Caucasian cuisine, where it is used for fried meat dishes, especially shish kebabs. This sauce is unique spicy taste and aroma; it is made from small wild-growing plums - tkemali, mashed with spicy greens (basil and coriander), garlic and red pepper.
Ready fruit sauces can be used in in kind as useful and delicious desserts; they are also used to make a variety of jelly. They go well with cereal and flour dishes, puddings, cereal casseroles, cereal cutlets, cold porridges made from semolina or rice cereal; they are used for pancakes, pancakes.
fruit sauces industry produces from fresh apples, apricots, peaches, plums, quinces, boiling these fruits with sugar. These sauces preserve the most valuable nutrients fruits and therefore they are recommended for baby and diet food.

Principles for the selection of sauces for dishes are determined mainly taste properties and aroma of the product. There are no strict rules, but there are some patterns:

- hot sauces are served with hot dishes, cold sauces are served with cold ones;

- dishes that have an unattractive appearance (for example, protein clots on the surface of a piece of poached fish) are served with opaque sauces that mask products;

- for low-calorie foods - fatty sauces (sour cream, Polish, Dutch);

- fried fish is served with tomato sauce and its varieties, as well as mayonnaise sauce;

- for fried meat - red sauces, for boiled meat - sauces with horseradish, sour cream;

- for poultry - white sauces;

- to dishes from vegetables - tomato, mushroom, dairy.

Fish sauces

Sauces are an integral part of many fish dishes. Sauces increase the taste and nutritional value of fish dishes, make dishes more juicy, increase their digestibility, and sauces, which include fats and eggs, significantly increase the calorie content of dishes.

Thanks to sauces, it is possible to prepare dishes that differ in taste and appearance from the same products.

The right choice of sauces for dishes is of great importance.

When choosing a sauce, you must take into account the taste of the main product.

Don't let the sauce drown out the taste of the fish.

The sauce should give the dish the desired shade, delicate taste, softness, piquancy.

Some sauces soften the taste of certain types of fish, such as cod or large pike. In other cases, sauces are assigned a different role - to emphasize the delicacy properties of fish (sturgeon, trout, salmon).

There are hundreds of recipes for sauces in fish cuisine. Among them there are simple technologies that do not require professional skills, special devices and a wide range of condiments.

There are some rules for choosing a sauce:

Skinny fish are served with sauces containing high-calorie foods - butter, eggs, sour cream, cream

For fatty fish dishes, sauces with a pronounced sour taste are more suitable, as if softening the taste of fat, making it less cloying.

Such sauces are prepared with the addition vinegar, lemon juice, wine. Thus, the hostess, serving halibut, flounder or catfish, will be able to flavor them with tomato, onion or white sauce, but butter and egg sauce is more suitable for hake or cod.

Serves as a liquid base for making sauces. bouillon, in which the fish was cooked, or it is specially prepared from the heads and bones left over from the fish. Strain the boiled broth. The stronger and richer the broth, the tastier the sauce will be.

Evaporating the broth for a sauce does exactly that - to make it more concentrated.

Depending on the nature of the fish dish being prepared, the liquid base for the preparation of the sauce may also be milk or sour cream.

In almost all sauces, wheat is added to give them the necessary consistency and a pleasant mild taste. flour higher grades. The flour is pre-dried or fried in fat.

Lightly dried or toasted flour retains its natural color. The chefs call her white passivation.

TO red passivation It is obtained by stronger drying or roasting of flour. In this, it acquires one of the shades of brown.

It should be remembered that the red passivation is intended mainly for meat broths. In fish cuisine, white passivation is mostly used. It is seasoned with fish broths, and milk, and sour cream. In home cooking, it is better to sauté flour in butter.

Many sauces contain aromatic roots and onions. They are pre-passivated on fat, which provides a more intense flavoring of the sauce.

Before frying, the roots and onions are cut into thin strips. Light frying should not change the natural color of the vegetables. Frying is best done in vegetable oil.

However, for sauces prepared with milk or sour cream, vegetable oil should not be used. . Butter or ghee or margarine is more suitable for them.

Many sauces include tomato paste or puree. In addition to a pleasant sour taste, this seasoning gives sauces an attractive color.

Tomato must also be pre-passivated along with vegetables.

First, for 4-5 minutes, you need to lightly fry the chopped roots and onions, then add the tomato, continue frying for another 5 minutes, and then sprinkle with flour and continue to fry, stirring all the time, for another 3-5 minutes.

To bring sauces to taste, they are added, except salt, pepper, horseradish and other spices and spices, also vinegar, grape dry wine, lemon juice or citric acid, cucumber pickle.

All these seasonings are added not only to acidify, but also to flavor the sauce.

By combining products in various combinations, when cooking sauces, you can get rich flavor bouquets and flavors.

Only 4 main sauces(sour, bitter, salty, sweet) give an infinite number of flavor combinations. If we add to this list the taste of grape wine, tangerines, cucumber pickle, lemon, vinegar, then the possibility of varying all kinds of combinations in the preparation of sauces becomes clear.

Knowledge of the processes that occur during the cooking of sauces allows the hostess to program their taste in advance.

So, good to know that you can dilute vinegar to the acidity of grape wine, but vinegar cannot replace the specific flavor that wine gives. The same happens when fragrant natural lemon juice is replaced with odorless citric acid.

Used as an aromatic seasoning garlic. It has a pronounced smell, which many people find appetizing and pleasant. However, it should be remembered that even half a clove of garlic significantly affects the taste of the sauce. Therefore, it is sometimes advisable to add garlic, pounded with salt to a homogeneous consistency, into the sauce. In this form, it is easier to dose. You can also season the sauce with juice squeezed from garlic.

Fresh porcini mushrooms or champignons are also found in the composition of sauces.

Mushroom decoctions are used to prepare sauces.

Many fish sauces include eggs, or rather raw egg yolks.

Addendum yolks - one of the most delicate culinary operations. If the yolks are added to a boiling liquid, they quickly curl up and render the sauce unusable; they can not be added to the cold sauce, because it takes on the taste of raw eggs. Raw yolk is also seasoned with sauce to make it thicker.

For dressing with yolks, the sauce is removed from the heat and the yolks are introduced into it with vigorous stirring. If the sauce needs to be heated after this procedure, it should not be put on fire, but rather placed in a water bath.

Soft, delicate taste of many sauces gives the addition of butter. And this process requires precision and attention. If you drop a piece of butter into a boiling liquid, it quickly melts and forms a layer of fat on the surface of the liquid. The calorie content of the sauce in this case will undoubtedly increase, but its taste will not get better.

D Adding butter to the sauce aims to create an emulsion, which gives its taste tenderness and softness.

That is why it is recommended to cool the required amount of oil, then divide it into pieces, which must be added to the liquid gradually, stirring it until it is completely combined with the oil. Fat in this case does not float to the surface, and the taste and consistency of the sauce improve.

Season the sauce with butter, removing the dishes from the heat.

Milk sauces prepared on the basis of milk with the addition of lightly fried or dried wheat flour (white passivation).

Depending on the amount of flour, milk sauces come in different consistency.

Making milk sauce is not difficult.

Hot, fried in oil or dried without fat flour is diluted until a homogeneous mass without lumps is obtained.

Thick milk sauce is used mainly for adding to fish fillings or minced meat. More liquid sauces are used for baking some fish dishes.

Sour cream sauces are also prepared with the addition of white passivation. The flour is combined with sour cream, thoroughly mixed until a homogeneous mass without lumps is obtained.

Egg-butter sauces prepared on the basis of butter and raw egg yolks.

Keeping these sauces at the right temperature prevents the egg yolks from curdling and the oil emulsifying. If you allow boiling, then this will inevitably lead to the complete unsuitability of the sauce.

On the basis of egg-oil sauces, other sauces are prepared with various additions: lemon juice, tomato puree, mustard, whipped cream.

Butter mixtures made from butter with chopped parsley or dill, with tomato puree, mustard, anchovies, etc. are included in the recipes of some hot fish dishes, especially fried ones, or in cutlet mass products.

Butter for these dishes may well replace the sauce. It will add juiciness to the finished product and a pleasant taste. It is added before serving the dish to the table.

For the preparation of sauces, various products are used, including many flavoring seasonings. With the help of sauces, you can emphasize the taste of the main product (for example, boiled chicken with rice and steam sauce) or mask unwanted odors (brine sauce for fish dishes).

When choosing sauces, one should take into account the taste characteristics of the main product, as well as the method of heat treatment (roasting, boiling, etc.), the taste characteristics of side dishes.

Assortment and use of sauces

	Dishes and products with which to let go
Meat red sauces
Red main Onion (myronton) Red with onions and mushrooms (hunting) Onion with mustard Red sweet and sour Red with wine (madeira sauce) Onion with gherkins (spicy) Red with tarragon	Products from chopped and cutlet mass. Dry products. Sausages, sausages, ham Beef baked, fried and boiled pork. Cutlets, meatballs Baked meat, fish and vegetables, fried game, natural fried cutlets, fried meat dishes Fried sausage, frankfurters, sausages. Meatballs, cutlets Boiled and beef stew, boiled poultry Fillet, langet, natural lamb cutlets, chicken cutlets, roast veal, kidneys, boiled tongue, fried meat, poultry and game dishes Langet, fillet, fried and boiled pork and lamb, meatballs, cutlets Fried meat, natural cutlets from veal, pork, lamb, fried chicken, chicken, egg dishes
Meat white sauces
White main Steam white with egg (suprem) Tomato with mushrooms Steam sauce	Boiled and stewed poultry, game and veal Boiled brains, pork and veal legs. Boiled and stewed veal, chickens. Escalopes, fried brains, kidneys fried in sauce. Stuffed eggplant, pepper Boiled beef. Fried fillets, langets, roast pork, chicken, turkey Boiled, poached chicken, chicken, veal, veal and game steam cutlets
Fish sauces
Steam sauce, white wine, white sauce with brine Tomato, tomato with vegetables White sauce crayfish sauce Russian	Fish poached and boiled. Boiled, stewed, fried fish, dishes from fish cutlet mass Boiled and stewed fish perch, whitefish, trout, white salmon, salmon Fish poached in Russian style
mushroom sauces
Mushroom basic, mushroom with tomato, sweet and sour tomato	Vegetable dishes, some boiled and fried meat dishes, potato zrazy, cutlets, roll, cereal meatballs
Sour cream sauces
Sour cream Sour cream with tomato Sour cream with horseradish (lefort) Sour cream with onion	Fried meat, liver, kidneys, poultry, meatballs. Meatballs. Fried fish. Fried, stewed and baked vegetables Stewed and baked vegetables, cabbage rolls, stuffed zucchini, meatballs boiled beef, corned beef, tongue, roasted pig, Langet ham. Cutlet mass products
Milk sauces
Milky (liquid) Milky (medium density) Milky (thick) Sweet milky Milk with onion (subise)	Cereal and vegetable cutlets and casserole. Poached vegetables for garnishes For roasting vegetable, meat and fish dishes and seasoning stewed vegetables For stuffing poultry and game cutlets, as a binding base in carrot cutlets, syrniki and other dishes Cutlets and puddings from cereals, syrniki and puddings from cottage cheese Roast lamb. Natural and lamb chops
Butter sauces
Dutch Polish Crayfish Crayfish Sauce Dutch with capers Dutch with mustard (mutar) Dutch with dill (bearnaise)	Boiled vegetables and fish (whitefish, sterlet, pike perch, etc.) Boiled fish, cauliflower and white cabbage boiled vegetables Brussels sprouts, cauliflower, broccoli, asparagus, artichokes Poached and boiled fish Poached, boiled and fried fish dishes Fried sturgeon fish Fried meat (langet, fillet), kidneys
Oil blends
Green oil Maspo spice, herring Butter cancerous Maspo cheese Maspo with mustard	Fried fish, entrecote, beefsteak Fried fish, boiled potatoes, bpins and for sandwiches Crayfish soup For sandwiches and decoration of dishes For sandwiches
Vinegar sauces
Marinade vegetable Horseradish with vinegar	Fried and cold fish Cold and hot meat and fish dishes (jellied, assorted and cr.)
Vegetable oil sauces
Mayonnaise Mayonnaise with gherkins (tar-tar) Mayonnaise with sour cream Mayonnaise with herbs (ravigote) Mayonnaise with horseradish Mayonnaise with tomato (sharon) Mayonnaise with jelly (banquet) Salad dressing Mustard dressing for salads Mustard dressing for herring Vinaigrette sauce	Dressing for salads. Cold meat and fish snacks and poultry snacks Cold fish and vegetable dishes and deep-fried fish Cold meat and fish dishes, for salad dressing Cold and hot meat and fish dishes Fish dishes, jelly, boiled meat Dishes from fried fish and boiled cold fish For decorating fish, meat and poultry dishes Salads and vinaigrettes Salads and vinaigrettes Herring Offal dishes
Sweet sauces
Chocolate sauce, apricot sauce, cranberry sauce, apple sauce, sweet, cognac	Jelly, mousses, sambuca, creams. puddings, casseroles, ice cream
industrial sauces
Mayonnaise Tomato sauce spicy sauce Kuban ketchup Sauce "Southern" Sauce tkemali Fruit sauces	Salads, dishes and for the preparation of industrial sauces In the manufacture of meat, fish and vegetable dishes Meat, fish and vegetable dishes, for dressing borscht and cabbage soup Meat, vegetable dishes and pasta dishes oriental cuisine, added to red meat sauces and mayonnaise Dishes caucasian cuisine When preparing and serving cereals and flour dishes, add mayonnaise to salad dressing

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Introduction

1. Wine selection rules

1.1 The concept of enogastronomy

1.2 Rules for choosing wines for dishes

1.3 Recipes for sauces for dishes using alcohol

Conclusion

Bibliography

Applications

Introduction

Relevance

Very often at various catering establishments, restaurants, cafes, bars, the question arises “where to dispose of the leftover wine”? Much more often this question arises before ordinary housewives and amateur cooks, especially after home holidays, anniversaries, meetings with friends and relatives.

And yet, the main purpose of wine was and remains - to accompany the meal. The question of combining wine and food has occupied the minds of gourmets (and not only them) for quite a long time - since the emergence of wine production. Like any harmony, wine and food reach their perfect combination in the production area, both the first and the second product.

This is especially evident when creating various sauces.

Learn the rules for choosing wine and other alcoholic beverages for cooking complex sauces.

1) Acquaintance with the rules for selecting wines for dishes;

2) Acquaintance with the concept of enogastronomy;

3) Studying the recipes of sauces for dishes with the use of alcohol.

Wine has never been a self-sufficient consumer product (with the exception of cases - the desire of some people to achieve a certain internal state by excessive use of it in a short, and sometimes quite a long period of time).

The main purpose of wine was and remains - to accompany the meal. The question of combining wine and food has occupied the minds of gourmets (and not only them) for quite a long time - since the emergence of wine production. Like any harmony, wine and food reach their perfect combination in the production area, both the first and the second product.

enogastronomy wine dish sauce

1. Wine selection rules

1 .1 The concept of enogastronomy

In other words, the perfection of wine and its gastronomic accompaniment can be achieved in most cases by consuming the wines and cuisine of the same region together. If in this case we are talking about a fairly homogeneous cuisine and the principles and methods of winemaking, then the enogastronomic geography of the region can extend as widely as desired.

The concept of enogastronomy arose not so long ago and allows us to single out a separate topic of knowledge - very fashionable and popular in recent times, namely the question of the principles and methods of combining wine and food. It is safe to say that in recent years this word has become something more than a simple term or concept - it has turned into a whole field of knowledge, which is being dealt with not only by specialists in the wine and restaurant business, but also by entire research teams at the world's leading universities.

The word "enogastronomy" came from a combination of the words "eno" and "gastronomy", or in other words "wine" and "a set of rules and customs of cooking." And it is also the art of choosing the wine that best goes with each course.

Thanks to the large amount of everyday information about products in specialized press and gastronomy schools, as well as the relentless search for "ideal" combinations between wine and drinks, we learn a lot in this area. In this context, one can speak of science and art and two "worlds" that exist separately and at the same time are inseparable from each other in a brilliant combination.

With regard to food, we can talk about two elements. When talking about wine, three aspects are taken into account: visual analysis, olfactory analysis, and especially taste analysis. By the way, this last one has the greatest reliability. Therefore, in relation to wine, the following components can be considered:

1. four basic tastes: sweet, salty, sour and bitter;

2. effervescence (if present);

3. alcohol (always)

4. Taste-olfactory sensations.

5. Careful evaluation of these components with the results of two other tests: visual and olfactory allows you to express the idea of ​​quality and harmony.

6. Let's compare this knowledge about wine with food. With regard to food, we are talking about elements that are important and necessary, such as animals and vegetable fats, mineral salts. In addition, for the perception of food, the visual analysis of the dish is very important, the aesthetic expectation from it, the elegance of the composition and color, and of course the olfactory analysis, which allows you to evaluate the aroma of the dish. The balance of the taste of food is determined by the sensations perceived from each individual component of the dish. While wine does not need to specify how much moisture it contains, food does require the amount of moisture needed for chewing and swallowing food, this is called "juiciness".

7. If the goal of combining food and wine is their perfect combination, it becomes clear that this can only be achieved with a combination of taste and taste-olfactory elements that are similar or opposite.

8. Combination with contrast:

9. food in which a feeling of hardness prevails ( hyperacidity, sharpness, bitterness) contrast the softness of wine;

10. food with a predominance of sweetness, we oppose the hardness (rigidity) of wine: its acidity, minerality, effervescence;

11. food in which fat content predominates - let's oppose such elements of wine that "degrease" it: acid and effervescence;

12. The juiciness of food can be contrasted with the elements of wine that "dehydrate" it: tannins and alcohol.

13. Combination by analogy (this applies mainly to desserts and, accordingly, to semi-dry, semi-sweet and sweet wines):

14. food, in which sweetness prevails, is combined with sweet wines;

15. fragrant food should be combined with wine of the same aroma intensity;

16. The duration of the taste sensations from food should correspond to the duration of these sensations from wine.

17. Final considerations.

18. It can be argued that in order to create a perfect combination, it is necessary:

19. follow correct analysis in food and wine;

20. interpret and share sensations perceived and recognizable;

21. combine similar sensations to achieve overall harmony;

All of the above must be passed through a filter of your own taste.

1 .2 Rules for choosing wines for dishes

Fish and seafood: the main combination of white wines, their density and extract are selected depending on the consistency original product, the method of its preparation and especially the presence or absence of the sauce used and its components.

1) river fish requires for its accompaniment a soft and delicate wine with a slight acidity, but at the same time not too expressive and aromatic (we are talking about fried fish or steamed fish without the use of thick sauces),

2) marine fish has a denser structure and a distinct marine smell (iodine and specific trace elements) - it requires a wine with a distinct mineral component and good acidity, at the same time quite full-bodied and even “fatty”.

I remind you that we are talking about fish naturally cooked without the use of "foreign components" - sauces and complex side dishes. We can say that this is a natural (virgin) combination and is best, in both cases, wine from a region bordering on a fish or seafood catch is suitable.

If you are offered river, sea fish, crustaceans or all kinds of seafood specially processed, using sauces that include numerous aromatic components or components with a specific taste (red or white wine, various spices, etc.), then in this case, the task of the correct selection of wines becomes much more complicated. It is necessary to take into account the mutual influence of all components of the dish on its final taste.

However, there is general rule, which will help facilitate a difficult task: a more complex and dense sauce requires wine with a good structure and consistency as partners, and the aroma of seasonings and sauce should be in harmony with the aroma of wine. If the sauce includes white (or red) wine, then, as a rule, the same (or similar wine) accompanies the dish.

A few examples explaining the enogastronomic theory.

Name of the dish - Description of the most suitable types of wines:

1) Lobster, Lobster - Champagne "brut" or dry or full-bodied fine white wine. In any case, the wine should be dry and rich in aromas.

2) Shrimps (a cocktail of their various kinds) - Sparkling or still white wine with good acidity.

3) River trout fried in breadcrumbs or flour - Graceful thin white wine, soft and very fragile.

4) Pike with white wine sauce, preferably using wine - similar in aroma and consistency, which was included in the sauce.

5) Dorado with spices - Dry white and aromatic wine Turbot. Requires a very delicate white wine, very complex and refined.

6) Burbot - Spicy and delicate white wine with low acidity.

7) Karp - Very dry and aromatic white wine.

8) Salmon - very complex fish its taste varies depending on the ingredients used in the sauce. White wine - from very dry and mineral to full-bodied and balanced in acidity, as well as very aromatic (depending on the composition of the components included in the sauce)

Meat (white meat and poultry): in the most general case, it requires knowledge of the method of their preparation and the presence of additional components (sauce and (or) garnish).

1. Roast Pork - Full-bodied and aromatic white wines with low acidity. In the case of using red sauce, it allows the use of light, low-extractive red wine.

2. Veal - Highly alcoholic dry white wine from the southern regions with an oily structure.

3. Turkey - The offer of wine depends on how the main course is cooked and how it is filled (stuffed turkey is best with a full-bodied red wine, but not too tannic).

4. Chicken - Fragrant white or red wine - quite soft and dense

5. Red meat - for its proper accompaniment, first of all, it is not so much the other ingredients of the dish that should be taken into account as the method of its preparation. The basic rules are: bloody meat is served with powerful wine, strong tannins of which are combined with lightly roasted meat.

6. Boiled meat - also requires red wine, but already softer, with tannins smoothed by time or the variety of grapes used.

7. In case of use for the main dish minced meat and adding other ingredients (cutlets) - dense alcoholic white wine is well suited, however, its aroma should correspond to the main aroma used for minced meat.

8. T-bone beef chop - Well-structured red wine with slightly "rough" tannins, but not too aggressive.

9. Beef with Pepper - A more aromatic wine is needed than in the first case.

10. Lamb (as a rule, a large amount is used in cooking fragrant spices) We choose a fragrant powerful heavy wine, but with a low content of tannins or with very soft and smoothed

Game - involves the attraction of wine diversity. As a rule, game dishes require careful handling due to their complex taste and are supposed to be accompanied by mature wines with rich animal aromas and tastes and tannins smoothed by time, which have reached their apogee. The method of preparation of game dishes and the composition of the sauces used are of decisive importance in this case.

1) Wild Duck - A good red wine - fully ripe, aromatic and with soft tannins.

2) Boar meat - (red wine and spices are often used in its preparation) To emphasize the taste, a wine of the same level or more mature and powerful is required.

3) Pheasant - A soft, very venerable red wine with animal and vegetable notes in the bouquet and on the palate.

4) Quail - Its soft and tender meat will suit aromatic white wine with a full and rich taste.

5) Roe deer - Requires elite red wines of venerable age

Cheeses: the most difficult moment for serving wine to it. Wine and cheese are simply made for each other, but the huge variety - both the first and the second, makes it difficult to question them. right combination. However, there are most general recommendations: when choosing wine for cheese, it is necessary to take into account its condition and age, and also follow simple rule- Fresh, lively and fruity wine is suitable for dry cheeses, while for a "viscous" cheese, wines are needed that can withstand its powerful aroma.

1. Washed rind cheeses - A full-bodied wine with a powerful aroma but soft tannins.

2. Boiled pressed cheeses - Soft, enveloping, very fruity wines or very young, good thirst quenchers.

3. Uncooked pressed cheeses - Fresh, lively, easy-drinking white or red wine.

4. Soft cheeses with a moldy rind - Wine with a strong refined aroma, full-bodied (the age of the wine depends on the age of the cheese).

5. Goat cheeses - A wine with a sharp and nervous aroma and taste, not only dry, but also semi-dry.

6. Blue cheeses - Dessert white wines or noble, fully ripened reds

1) Based on chocolate - An extremely difficult dessert for wine selection, only one or two alliances are possible (for example, fortified wine from the Roussillon region - Banyuls, some types of spirits - Aqua vita based on orange).

2) Ice cream - Champagne, brandy.

3) Other desserts - The selection of wine should be made taking into account the ingredients that make up the dessert - these are mainly dessert wines

Alcohol, or rather wine for cooking, has been used in Italy since ancient times, for example, in bolognese stews or as part of meat sauces. Drinks like vodka, whiskey, gin and cognac came into culinary fashion in the 1960s and 1970s. Today, sauces for any kind of pasta with alcohol are a great way to show off. a good cook with friends.

It will be difficult to find pasta with an alcoholic sauce on the menu of a classic Italian trattoria, but new creative restaurants often offer pasta or risotto with alcohol to their customers. So you can transform almost any sauce - the main thing is not to make a mistake in the combination, of course, you should not try to change the classics like pesto or carbonara. Despite the fact that almost all alcohol evaporates during the preparation of the sauce, children are not recommended to serve such dishes.

Truth in wine

“A dinner without wine is like a day without sun,” wrote the famous French politician and gastronome Brillat-Savarin in his treatise “Physiology of Taste”. The Italians absolutely agree with this statement. In the Apennines, not a single feast is complete without a decanter of homemade wine, say, a cold refreshing prosecco, or maybe a more important bottle - like Barollo or Brunello. And rarely, at the end of this feast, guests or household members will not be offered a glass of limoncello, grappa or anise liqueur, designed to improve digestion, and simply contribute to a leisurely afternoon conversation.

Several centuries ago, wine in Italy almost replaced water, and the explanation for this is simple: an abundance of fish, aged cheeses, dried hams and other delights Italian cuisine, in which salt at that time was practically the only preservative. And let's not forget about the medicinal properties of alcoholic beverages, generously attributed to both red wine and bitter herbal tinctures.

Today wine is not only nice addition of this or that dish, but also a full-fledged ingredient. The dough for crispy biscuits is kneaded on wine, river and sea ​​fish and, of course, stew meat. Recipes that have become classics, such as stew bolognese, are not inferior to new ideas and fashion for creative cuisine. Apparently, for this reason, the oenological fantasies of venerable chefs, and just amateur chefs, finally got to the first courses, traditional pasta.

Pasta in Russian (Appendix 1). A simple butter and sage sauce that goes well with classic ravioli and homemade noodles, you can completely transform it by adding fragrant Riesling or nutmeg. To do this, you just need to melt the butter in a non-stick frying pan and, reducing the heat, pour in half a glass of wine. Then the temperature should be increased to evaporate the alcohol, as it can add unnecessary bitterness to the sauce. Once the sauce has reduced by about half, rinse and pat dry the fresh sage leaves and place them carefully in the skillet. It usually takes 1-2 minutes for the butter to absorb delicate fragrance seasonings. After that, you should immediately add ready-made pasta or gnocchi to the sauce, mix thoroughly, heat it up and immediately serve it on the table, generously sprinkling with grated parmesan.

But let's not forget about other alcoholic drinks that have firmly settled not only in Italian bars, but also in kitchens - Marsala, grappa, Amaretto liqueur and even gin: everything goes into business, the main thing is to be able to choose the right ingredients. For example, in the 1970s, a very unusual fashion for vodka (of course, Russian) appeared in Italy, which resourceful Italians began to drink! - and pour glasses into classic penne al pomodoro. Everything ingenious is simple, and the restaurant idea was happily picked up by young people who fell in love with this dish for the availability of ingredients and ease of preparation. Despite the fact that any fashion passes, in the menu of some Italian restaurants you can still find “pasta in Russian”, sometimes in very unusual variations.

The Italians did not ignore French cuisine, discovering that the most delicate cream sauce with the aroma of cognac, which goes so well with pork fillet or veal, it can be paired with a wide variety of pastas such as fusilli, rigatoni and, of course, tapiatelle.

The base in this dish is thin slices boiled ham, which must first be lightly fried in a deep frying pan with a little butter, add cognac and, increasing the heat, let the alcohol evaporate. Pour the cream into the brandy and, gently mixing, leave to warm up for 2-3 minutes. It is advisable not to cook the pasta slightly, lower it into boiling water literally 1 minute less than the time indicated on the package, and bring it to readiness directly in the pan with the sauce.

Tapiolini in lemon sauce (Appendix 2). Lovers stronger

Gin began to conquer the Italian market recently. But he enriched another very popular recipe, namely tapiolini in lemon sauce. Even a novice cook can cook this dish in 5 minutes, and a gentle citrus aroma with a juniper aftertaste will not leave anyone indifferent.

For sauce zest big lemon must rub on fine grater, trying to remove only the yellow layer, without touching the white part, which can add bitterness to the sauce. Pour the gin into a saucepan and put it on high heat. Add the zest and let the alcohol evaporate, 3-4 minutes. In the meantime, boil water in a large saucepan, salt it well and lower the tapeolini into it, but be careful! This long, thin paste only takes a few minutes to reach the desired condition. Pasta should be removed from heat when it becomes soft on the outside, but the core remains harsh. While the pasta is boiling, add the butter, cut into small cubes, into the sauce with lemon and gin, reduce the heat and, stirring constantly, let the butter disperse. Tapiolini must be removed from the pan with a special large fork and immediately transferred to the saucepan. It is not necessary to drain the pasta into a colander, because if there is not much sauce, a small amount of water left after cooking the pasta will make it homogeneous. These recipes can serve as an excellent base for more "complex" dishes. Similar fragrant sauces can be enriched with shrimp, bacon, vegetables, and even minced meat- the basis of the original stew.

Using alcoholic beverages in sauces is one of the easiest and most logical ways to dispose of them. It is not surprising that in regions where these drinks - mainly wine and beer - have been prepared since time immemorial, their use in sauces was quite an everyday thing. In fact, why not add some wine to the food cooked on the fire, if you have more than enough of this wine? Apparently, this is how - somewhere by chance, somewhere by purposefully replacing water with beer or wine, many recipes were born. In Burgundy, which has been famous for its wine for centuries, it is used to cook rooster in wine and Burgundy beef, in Bordeaux they stew lamprey with local wine, and in Milan - ossobuco(and let's not forget about swiss fondue). In Flanders, dark beer is used to prepare Flemish stew, in the UK - the traditional Guinness Pie.

You can list for a long time, but all these recipes and dishes have one thing in common: in the process of long stewing, alcohol is completely evaporated, and the wine or beer itself is boiled down nicely, thickening and imparting a rich taste to the meat that is stewed in it. The finished dish turns out to be fragrant, satisfying, warming - what you need for the countryside, where, in fact, all these recipes originated.

The use of alcohol in sauces that are prepared separately from the dish is a more recent story that has its origins in those sections of society that appreciate not only how the dish tastes, but also how it looks. Wine is mainly used here, and it suits any dishes - even meat, even fish, even vegetables. The most famous sauces from this cohort are bere blanc and Dutch, and in both of them very little wine is taken, and it can be replaced with lemon juice or wine vinegar.

Wine sauce for steak is another matter: there is nothing without wine in it, and ease of preparation allows you to make it a sauce for every day. In order to prepare the sauce for the steak, take the pan in which the meat was fried, add vegetable oil and fry some chopped shallots with thyme leaves in it. After a minute, deglaze the skillet with a couple of glasses of red wine, reduce it by about half, remove from heat, and stir in a few cubes of cold butter, two or three cubes at a time. The resulting sauce should have a thick consistency, and when seasoned with salt and pepper, it will make an excellent company for any meat dishes.

1 .3 Recipes for sauces for dishes using alcohol

lingonberry or Cranberry Sauce(See Appendix 4)

Cranberry Sauce

Laying raw materials:

Cooking technology:

Mix the juice of the berries with sugar and cinnamon, pour in the wine and let it boil for 5 minutes. Then pour in the potato starch diluted with cold juice and bring to a boil, stirring constantly.

This sauce can also be made from red currants.

Served with fried poultry and game, meat dishes.

Lingonberry sauce is the best way to go with fried meat, especially beef or pork. So delicious and original dish according to our special recipe, like beef with lingonberry sauce, will definitely become a decoration for any holiday table. In addition to thin and delicate, with a sour taste, lingonberries are also known for the presence of berries in the composition. huge amount useful substances and vitamins.

In order to properly cook meat, you first need to choose the best piece of fresh beef, in our case, tenderloin (and always fresh). Before frying, the meat is rubbed on all sides with salt, pepper and herbs to taste. It is recommended to use sage and rosemary, both dried and fresh. The piece must be rubbed on all sides and left for an hour. We fry the pickled beef in a pan until a delicious crust and send it to the oven, bake until tender, for an hour and a half.

Cowberry sauce

Laying raw materials:

Cooking technology:

The sauce is prepared very quickly - water is poured into the pan, cranberries and sugar are added. After boiling, the finished mass must be carefully ground, add wine and cinnamon, if desired, lemon juice and pepper for spiciness. After the alcohol has completely evaporated from the wine, the sauce is ready.

Ready beef is cut across the fibers into neat slices and poured with sauce. beef tenderloin with lingonberry sauce is a complete dish that does not require side dishes.

Carp in sweet and sour sauce (Appendix 5)

Now the eyes run up from the abundance of assortment of fish stalls, and in the very recent past (unless you were lucky enough to live in coastal areas), only carps and carps were available from fresh fish. They were grown in ponds and sold live directly from the tanks. And for us, dishes from this delicious fish were quite familiar and ordinary. And the methods of its preparation were not original - fried or stewed. And in China, by the way, carp dishes have long been considered worthy of the emperor. Perhaps one of the most amazing recipes- carp in sweet and sour sauce, real masterpiece Chinese chefs.

Raw Material: Lingonberry Sauce

	Net weight	Gross weight
fresh carp
Apple vinegar
White wine
Corn oil
Soy sauce
tomato paste

Cooking technology:

1. Cut carp. We clean the fish from the insides, remove the gills, rinse and dry with a napkin. From the head to the tail we make cuts at an angle of 45 degrees, 1-1.5 cm deep. Rub the fish well with salt, inside and out, grease with corn oil.

2. Prepare the sauce. Mix vinegar, soy sauce, wine and tomato paste in a bowl. Dilute with water, add sugar, and if necessary salt. In a saucepan, fry the chopped garlic and ginger. As soon as they change color, take them out and throw them away. Pour the contents of the bowl into the saucepan, bring to a boil. If the sauce is thin, you can thicken it diluted in cold water starch.

3. We return to our fish. Mix flour with starch, dilute with water until the density of sour cream. We rub the fish with the resulting paste.

4. Heat the corn oil in a frying pan. We spread the carp and fry until cooked.

5. We shift the finished carp to another bowl and pour the sauce.

This full meal, which does not require side dishes.

Veal in cream sauce (Appendix 6)

Veal - tender meat, dietary, very tasty. So tender that you need to cook it more like poultry meat, and not like beef. And sauces with which veal can be served should delicately emphasize the delicate milky taste of meat. As a general rule, milk-based sauces work best. Truly royal dish there will be veal in a creamy sauce - an exquisite combination, for real gourmets. And it's very easy to cook.

Laying raw materials:

	Net weight	Gross weight
Steam veal
White wine
Cream (fat content 20% or more)
Bulb onions
Butter
Vegetable oil

Cooking technology:

1. Wash the meat well, dry it with a napkin and cut into small pieces.

2. Heat the oil in a frying pan and lightly fry the veal. It is better to do this in several passes so that each piece acquires a golden color. We make sure that the meat does not burn in any case. As soon as all the pieces are fried, salt and pepper them, and set the meat aside, covered with a lid.

3. In another pan in butter, fry the chopped onion for 2 minutes. (until transparent)

4. Add chopped mushrooms and finely chopped garlic. Fry for 5 more minutes.

5. From above, using a strainer, sprinkle the flour evenly. Stir and fry for 2 min.

6. Add wine, mix well and cook until half of the wine has evaporated.

7. Pour in the cream, let it boil.

8. Put the fried pieces of meat into the finished sauce and simmer over a very low heat for 10-15 minutes.

Served with boiled rice, mashed potatoes or pasta. Incomparable tastes veal and creamy sauce in this recipe organically complement each other, of course, such a dish will not leave anyone indifferent.

Shrimps in wine sauce (see Appendix No. 7)

Laying raw materials:

	Net weight	Gross weight
Shrimp large
Dry white wine
Onion
Cream (fat content 20% or more)
Olive oil

Cooking technology:

1. We wash and clean the carrots and onions. We cut the onion as small as possible, and rub the carrots with standard “noodles” on a grater.

2. First on olive oil- obligatory for the cuisine of the Mediterranean - fry the onion until transparent, then pour our carrots to it. Leave in the pan for about 3 minutes.

3. Stirring the passivation with a spatula, pour in the wine and simmer for no more than 3 minutes.

4. We also spread the tomato here, after removing the skin from it and chopping it into small cubes.

5. Pour the vegetable mass with milk cream, sprinkle with the herbs that you like the most, and cook for about 4 more minutes.

6. At this time, you can prepare the shrimp in parallel: remove the shell, get rid of all the excess and rinse.

7. We send the cleaned seafood to the floor ready meal. Cover the pot with a lid and continue cooking for 3-4 minutes.

8. Before removing from heat, salt, add squeezed garlic. We extinguish the fire and keep it under the lid for the last 5 minutes to saturate the ingredients with the garlic smell as much as possible.

We catch and arrange the shrimp on plates, pour the wine sauce in which they were cooked and serve!

Pork in cherry sauce(Annex 8)

No matter how much they talk about tastes, but meat in sour gravy, and especially pork in cherry sauce, is worth it to cook it every day. The tender pulp melts in your mouth, and the spicy taste of cherries gives it a unique and special elegance. Cherry sauce for pork is the very taste that will whet the appetite.

Laying raw materials:

	Net weight	Gross weight
Cherries (frozen or fresh)
Chicken or pork broth
Onion
Red semi-sweet wine
Orange juice
orange peel
mustard seed
Bay leaf

Cooking technology:

Prepare the marinade: to do this, finely chop the onion and mix with all the ingredients of the marinade. Cut the tenderloin into pieces 2x2 in size, soak in the marinade and send for 2 hours in the cold. While the meat is in the refrigerator, you can prepare the side dish.

After two hours, we take out the meat, carefully pour the marinade into a separate bowl, and wrap the meat in foil and put in an oven preheated to 200 degrees for 40 minutes.

While the meat is languishing in the oven, it's time to prepare the sauce.

In the marinade left after the meat, add sugar, thyme, bay leaf, mustard, orange juice and wine. Note that after this, starch should remain on our table. Let it lie down for now, and we carefully put the pan with the resulting mixture on the fire and evaporate until the sour cream thickens. After that, in 1 tbsp. l. Dilute starch with water and add it to the sauce. Stir, remove from fire.

Pour the cooked meat on a platter.

Cranberry sauce for pork (see Appendix 9)

A variety of sauces help to give an exquisite taste to meat dishes. For fatty meats, sweet and sour sauces are best. Very tasty seasonings are obtained from lingonberries, cranberries. Cranberry sauce is perfect for pork. Delicate texture, spicy aroma and very pleasant sourness give pork dishes some special tenderness.

Laying raw materials:

Cooking technology:

We start cooking. We mix all the products and put them in a saucepan. We put the dishes on a small fire so that our mixture does not burn. Cover with a lid and let simmer for 20 minutes. After a while, the cranberries will burst, and the mass will become homogeneous.

Mix and taste. If the sauce is too sour, add sugar. If sweet, add lemon juice. Once the seasoning has been brought to the desired taste, cook for another 7 minutes. Turn off, chill.

For lovers of spicy, you can season the sauce with ground black pepper. But garlic should not be added to the seasoning, it can spoil the delicate sour taste.

Served with fatty meat, pork. The dish turns out unusually tasty and tender.

The sauce can be prepared ahead of time. It is poured into small jars and stored in the refrigerator. Seasoning becomes thicker during storage. Therefore, before using the sauce, knead it with a spoon.

Lemon sauce for fish (see Appendix 10)

The sauce is good because it does not interrupt the taste of the fish, but only shades and emphasizes it.

Laying raw materials:

Cooking technology:

1. In a saucepan, egg yolks should be ground with 30 ml of fish broth and mustard.

2. Then add the crushed pulp of the lemon along with the juice to the mixture. Thoroughly mix the future sauce.

4. When the sauce warms up, you can pour white wine into it and bring all this splendor to a boil. When the sauce boils and evaporates a little, carefully introduce the cream and warm it up again (no need to boil more).

If there is a desire, the finished sauce can be filtered, then it will be more uniform. You can do without it.

However, if you want the lemon sauce for fish to be more spicy, you can add your favorite herbs and spices (rosemary, thyme, fennel, and others) to it. If you don't have fish broth on hand, you can replace it with water.

The combination of fish sour taste lemon in cooking is considered a classic and is used everywhere. You can simply garnish the cooked fish with a slice of lemon or pour over lemon juice, or you can do something more interesting and prepare the sauce.

Sauce "Proper tartare" (see Appendix 11)

Laying raw materials:

Cooking technology:

To prepare the sauce, you need to boil and peel the eggs, separate the yolk from the protein. Protein is not used in the sauce, it can be added to another salad. Cucumbers for the sauce should be cut into small cubes, capers - into strips or cubes, greens also need to be finely chopped. Separately, in a blender, combine sour cream, mayonnaise and yolks, beat everything until smooth, and at the end pour in white wine. Add spices, cucumbers, capers and herbs to the finished mixture, mix thoroughly and cool. Serve separately in a gravy boat. The fish sauce presented in the recipe is standard, which uses only dill, but other herbs can be used if desired, if not, fresh - dried.

Tartar is a classic French sauce for fish, meat and seafood. This fish sauce recipe is universal, as it is suitable for all types of seafood.

Teriyaki sauce (see Appendix 12)

In Japanese cuisine, Teriyaki is a special way of preparing dishes using a sweet sauce. The term "Teriyaki" itself is translated as a combination of two words: shine and fry. Such a translation is quite justified, because. during heat treatment, sugar, which is an integral ingredient of the sauce, caramelizes the fried product. It is caramel that gives the characteristic glossy shine to the dish. However, outside Japanese cuisine Teriyaki is better known as a sauce or marinade.

Laying raw materials:

Cooking technology:

1. Pour natural soy sauce into a saucepan, add sugar, stir and put on the stove.

2. Add sake and mirin to the soy sauce.

3. Add stove heat and bring the sauce to a boil.

4. Cook the sauce over moderate heat for several minutes. Part of the sauce should boil away, and it should thicken. When the sauce becomes glossy and thickens, remove it from the stove.

5. Remove the finished sauce from the stove and cool.

The sauce can be stored in the refrigerator, but not for long. If desired, chopped ginger, fish sauce and other ingredients can be added to the sauce. In finished form, it goes well with meat, poultry, fish, vegetables, seafood. It can also be used as a marinade for any type of meat and added during the frying process. Teriyaki can be safely called a universal Japanese sauce.

Conclusion

Studying the topic “Rules for choosing wine and other alcoholic beverages for complex sauces”, I achieved my goal and realized that the right choice of wine and its quantity for making sauces is very important. I said this at the beginning, and I'll say it again, that my coursework is not meant to create a positive image of alcohol. Whether to use at all, what exactly and how often is a personal matter for everyone, one has only to remember that in this matter, as in any other, reasonableness and moderation are necessary. In the same way, I will not call on everyone to pour wine into a pan and pour burnt rum over bananas: eating habits are an individual matter. But if I managed to dispel some misconceptions and answer the question “where to dispose of the leftover wine”, then my short story has reached its goal. I believe that the content of this work will be useful both for the work of professional chefs in the production of catering products, and for familiarizing ordinary housewives and amateur cooks.

Bibliography

1. Bogusheva V.I. Cooking technology, - Rostov n / D: Phoenix, 2012 - 373 p.

2. Dubtsov G.G. "Technology of cooking", publishing house Academy, Moscow, 2002 -272p.

3. Kovalev N.I. Cooking technology Rostov-on-Don Phoenix 2001-480s.

4. Shatunov O.P. “Cooking technology”, - Rostov-on-Don, Phoenix publishing house 2006, 480 p.

5. " Culinary masterpieces peoples of the world. Volume 5. Mediterranean cuisine, year of issue: 2010 Series: Culinary masterpieces of the peoples of the world, Publisher: ZAO "Information group "Mediaset"

Internet resources:

6. http://www.alcopedia.ru/zakuska/wine/harmony/ - online catalog of culinary recipes

7. http://po-nemnogy.ru/teoria/sousyi-s-alkogolem - culinary portal

8. http://restoratorchef.ru - the first Russian online magazine for professionals

9. mages.yandex.ru - Yandex pictures

Annex 1

Pasta in Russian. Picture 1

Application2

Tapiolini in lemon sauce. Figure 2

Application3

Ideal Unions

Wine	Products
Red wine	Minced stew, bacon and tomatoes, onions, potatoes and red beans
White wine	Minced chicken or turkey, mushrooms, bacon and cream, classic sauce white mushrooms, artichokes, gilthead or tuna fillets and cherry tomatoes. Ragout of rabbit, stew "in bianco" (white veal tenderloin stew).
Vodka	Any sauce based on cream or tomato salsa, to which you can add salmon, shrimp, bacon, mushrooms. Four cheese sauce with vodka
Cognac	(It is better not to combine with tomatoes). Cream or mascarpone, mushrooms, sautéed shallots, gorgonzola cheese, walnut or hazelnut pesto (you can make your own by mashing or blending nuts with a little olive oil)
Martini or dry marsala	Homemade tagliatelle with butter and ground black pepper, you can also add a handful of pine nuts or chicken liver stew
Whiskey	Seafood, cream, scallops with orange peel, tuna, tomato salsa and pepperoncino
Tequila	Lime zest, cream and shrimp, red hot pepper
	Unsweetened pear and gorgonzola, chicken stew and small pieces of pineapple, unsweetened coconut milk, shrimp and red pepper

Appendix 4

Lingonberry or cranberry sauce. Figure 4

Annex 5

Carp in sweet and sour sauce. Figure 5

Appendix 6

Veal in creamy sauce. Figure 6

Annex 7

Shrimps in wine sauce. Figure 7

Appendix 8

Pork in cherry sauce. Figure 8

Annex 9

Cranberry sauce for pork. Figure 9

Annex 10

Lemon sauce for fish. Figure 10

Appendix 11

Sauce "Proper tartare". Figure 10

Annex 12

Teriyaki sauce. Figure 12

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Fish and seafood: the main combination of white wines, their density and extract are selected depending on the consistency of the original product, the method of its preparation, and especially on the presence or absence of the sauce used and its components.

• 1) river fish requires for its accompaniment a soft and delicate wine with a slight acidity, but at the same time not too expressive and aromatic (we are talking about fried fish or steamed fish without the use of thick sauces),
• 2) marine fish has a denser structure and a distinct marine smell (iodine and specific trace elements) - it requires a wine with a distinct mineral component and good acidity, at the same time quite full-bodied and even “fatty”.

I remind you that we are talking about fish naturally cooked without the use of "foreign components" - sauces and complex side dishes. We can say that this is a natural (virgin) combination and is best, in both cases, wine from a region bordering on a fish or seafood catch is suitable.

If you are offered river, sea fish, crustaceans or all kinds of seafood specially processed, using sauces that include numerous aromatic components or components with a specific taste (red or white wine, various spices, etc.), then in this case, the task of the correct selection of wines becomes much more complicated. It is necessary to take into account the mutual influence of all components of the dish on its final taste.

However, there is a general rule that will help facilitate a difficult task: a more complex and dense sauce requires wine with good structure and consistency as partners, and the aroma of seasonings and sauce should be in harmony with the aroma of wine. If the sauce includes white (or red) wine, then, as a rule, the same (or similar wine) accompanies the dish.

A few examples explaining the enogastronomic theory.

Name of the dish - Description of the most suitable types of wines:

• 1) Lobster, Lobster - Champagne "brut" or dry or full-bodied fine white wine. In any case, the wine should be dry and rich in aromas.
• 2) Prawns (a cocktail of their various types) - Sparkling or still white wine with good acidity.
• 3) River trout fried in breadcrumbs or flour - Graceful thin white wine, soft and very fragile.
• 4) Pike with white wine sauce, preferably using wine - similar in aroma and consistency, which was included in the sauce.
• 5) Dorado with spices - Dry white and aromatic wine Turbot. Requires a very delicate white wine, very complex and refined.
• 6) Burbot - Spicy and delicate white wine with low acidity.
• 7) Karp - Very dry and aromatic white wine.
• 8) Salmon is a very complex fish, its taste changes depending on the ingredients used in the sauce. White wine - from very dry and mineral to full-bodied and balanced in acidity, as well as very aromatic (depending on the composition of the components included in the sauce)

Meat (white meat and poultry): in the most general case, it requires knowledge of the method of their preparation and the presence of additional components (sauce and (or) garnish).

• 1. Roast Pork - Full-bodied and aromatic white wines with low acidity. In the case of using red sauce, it allows the use of light, low-extractive red wine.
• 2. Veal - Highly alcoholic dry white wine from the southern regions with an oily structure.
• 3. Turkey - The offer of wine depends on how the main course is cooked and how it is filled (stuffed turkey is best with a full-bodied red wine, but not too tannic).
• 4. Chicken - Fragrant white or red wine - quite soft and dense
• 5. Red meat - for its proper accompaniment, first of all, it is not so much the other ingredients of the dish that should be taken into account as the method of its preparation. The basic rules are: bloody meat is served with powerful wine, strong tannins of which are combined with lightly roasted meat.
• 6. Boiled meat - also requires red wine, but already softer, with tannins smoothed by time or the variety of grapes used.
• 7. In the case of using minced meat for the main course and adding other ingredients (cutlets), a dense alcoholic white wine is well suited, but its aroma should correspond to the main aroma used for minced meat.
• 8. T-bone beef chop - Well-structured red wine with slightly "rough" tannins, but not too aggressive.
• 9. Beef with Pepper - A more aromatic wine is needed than in the first case.
• 10. Lamb (as a rule, a large amount of aromatic spices are used in cooking) Choose an aromatic, powerful, heavy wine, but with a small content of tannins or with very soft and smoothed

Game - involves the attraction of wine diversity. As a rule, game dishes require careful handling due to their complex taste and are supposed to be accompanied by mature wines with rich animal aromas and tastes and tannins smoothed by time, which have reached their apogee. The method of preparation of game dishes and the composition of the sauces used are of decisive importance in this case.

• 1) Wild Duck - A good red wine - fully ripe, aromatic and with soft tannins.
• 2) Boar meat - (red wine and spices are often used in its preparation) To emphasize the taste, a wine of the same level or more mature and powerful is required.
• 3) Pheasant - A soft, very venerable red wine with animal and vegetable notes in the bouquet and on the palate.
• 4) Quail - Its soft and tender meat will suit aromatic white wine with a full and rich taste.
• 5) Roe deer - Requires elite red wines of venerable age

Cheeses: the most difficult moment for serving wine to it. Wine and cheese are simply made for each other, but the huge variety - both the first and the second, makes it difficult to pair them correctly. However, there are the most general recommendations: when choosing wine for cheese, it is necessary to take into account its condition and age, as well as follow a simple rule - fresh, lively and fruity wine is suitable for dry cheeses, while for "viscous" cheese you need wine that can withstand its powerful aroma. .

• 1. Washed rind cheeses - A full-bodied wine with a powerful aroma but soft tannins.
• 2. Boiled pressed cheeses - Soft, enveloping, very fruity wines or very young, good thirst quenchers.
• 3. Uncooked pressed cheeses - Fresh, lively, easy-drinking white or red wine.
• 4. Soft cheeses with a moldy rind - Wine with a strong refined aroma, full-bodied (the age of the wine depends on the age of the cheese).
• 5. Goat cheeses - A wine with a sharp and nervous aroma and taste, not only dry, but also semi-dry.
• 6. Blue cheeses - Dessert white wines or noble, fully ripened reds

• 1) Based on chocolate - An extremely difficult dessert for wine selection, only one or two alliances are possible (for example, fortified wine from the Roussillon region - Banyuls, some types of spirits - Aqua vita based on orange).
• 2) Ice cream - Champagne, brandy.
• 3) Other desserts - The selection of wine should be made taking into account the ingredients that make up the dessert - these are mainly dessert wines

Alcohol, or rather wine for cooking, has been used in Italy since ancient times, for example, in bolognese stews or as part of meat sauces. Drinks like vodka, whiskey, gin and cognac came into culinary fashion in the 1960s and 1970s. Today, sauces for any type of pasta with alcohol are a great way to show yourself as a good cook among friends.

It will be difficult to find pasta with an alcoholic sauce on the menu of a classic Italian trattoria, but new creative restaurants often offer pasta or risotto with alcohol to their customers. So you can transform almost any sauce - the main thing is not to make a mistake in the combination, of course, you should not try to change the classics like pesto or carbonara. Despite the fact that almost all alcohol evaporates during the preparation of the sauce, children are not recommended to serve such dishes.

Truth in wine

“A dinner without wine is like a day without sun,” wrote the famous French politician and gastronome Brillat-Savarin in his treatise “Physiology of Taste”. The Italians absolutely agree with this statement. In the Apennines, not a single feast is complete without a decanter of homemade wine, say, a cold refreshing prosecco, or maybe a more important bottle - like Barollo or Brunello. And rarely, at the end of this feast, guests or household members will not be offered a glass of limoncello, grappa or anise liqueur, designed to improve digestion, and simply contribute to a leisurely afternoon conversation.

Several centuries ago, wine in Italy almost replaced water, and the explanation for this is simple: an abundance of fish, aged cheeses, dried hams and other delights of Italian cuisine, in which salt at that time was practically the only preservative. And let's not forget about the medicinal properties of alcoholic beverages, generously attributed to both red wine and bitter herbal tinctures.

Today, wine is not only a pleasant addition to a dish, but also a full-fledged ingredient. Dough for crispy biscuits is kneaded on wine, river and sea fish are baked in it, and, of course, meat is stewed. Recipes that have become classics, such as stew bolognese, are not inferior to new ideas and fashion for creative cuisine. Apparently, for this reason, the oenological fantasies of venerable chefs, and just amateur chefs, finally got to the first courses, traditional pasta.

Pasta in Russian (Appendix 1). A simple butter and sage sauce that goes well with classic ravioli and homemade noodles, you can completely transform it by adding fragrant Riesling or nutmeg. To do this, you just need to melt the butter in a non-stick frying pan and, reducing the heat, pour in half a glass of wine. Then the temperature should be increased to evaporate the alcohol, as it can add unnecessary bitterness to the sauce. Once the sauce has reduced by about half, rinse and pat dry the fresh sage leaves and place them carefully in the skillet. It usually takes 1-2 minutes for the butter to absorb the delicate flavor of the seasoning. After that, you should immediately add ready-made pasta or gnocchi to the sauce, mix thoroughly, heat it up and immediately serve it on the table, generously sprinkling with grated parmesan.

But let's not forget about other alcoholic drinks that have firmly settled not only in Italian bars, but also in kitchens - Marsala, grappa, Amaretto liqueur and even gin: everything goes into business, the main thing is to be able to choose the right ingredients. For example, in the 1970s, a very unusual fashion for vodka (of course, Russian) appeared in Italy, which resourceful Italians began to drink! - and pour glasses into classic penne al pomodoro. Everything ingenious is simple, and the restaurant idea was happily picked up by young people who fell in love with this dish for the availability of ingredients and ease of preparation. Despite the fact that any fashion passes, in the menu of some Italian restaurants you can still find “pasta in Russian”, sometimes in very unusual variations.

The Italians did not ignore French cuisine either, discovering that the most delicate cream sauce with the aroma of cognac, which goes so well with pork fillet or veal, can be combined with a variety of types of pasta, such as fusilli, rigatoni and, of course, tapiatelle.

The base in this dish is thin slices of boiled ham, which must first be lightly fried in a deep frying pan with a little butter, add cognac and, increasing the heat, let the alcohol evaporate. Pour the cream into the brandy and, gently mixing, leave to warm up for 2-3 minutes. It is advisable not to cook the pasta slightly, lower it into boiling water literally 1 minute less than the time indicated on the package, and bring it to readiness directly in the pan with the sauce.

Tapiolini in lemon sauce (Appendix 2). Lovers stronger

Gin began to conquer the Italian market recently. But he enriched another very popular recipe, namely tapiolini in lemon sauce. Even a novice cook can cook this dish in 5 minutes, and a delicate citrus aroma with a juniper aftertaste will not leave anyone indifferent.

For the sauce, grate the zest of a large lemon on a fine grater, trying to remove only the yellow layer, without touching the white part, which can add bitterness to the sauce. Pour the gin into a saucepan and put it on high heat. Add the zest and let the alcohol evaporate, 3-4 minutes. In the meantime, boil water in a large saucepan, salt it well and lower the tapeolini into it, but be careful! This long, thin paste only takes a few minutes to reach the desired condition. Pasta should be removed from heat when it becomes soft on the outside, but the core remains harsh. While the pasta is boiling, add the butter, cut into small cubes, into the sauce with lemon and gin, reduce the heat and, stirring constantly, let the butter disperse. Tapiolini must be removed from the pan with a special large fork and immediately transferred to the saucepan. It is not necessary to drain the pasta into a colander, because if there is not much sauce, a small amount of water left after cooking the pasta will make it homogeneous. These recipes can serve as an excellent base for more "complex" dishes. Such fragrant sauces can be enriched with shrimp, bacon, vegetables, and even minced meat - the basis of the original stew.

Using alcoholic beverages in sauces is one of the easiest and most logical ways to dispose of them. It is not surprising that in regions where these drinks - mainly wine and beer - have been prepared since time immemorial, their use in sauces was quite an everyday thing. In fact, why not add some wine to the food cooked on the fire, if you have more than enough of this wine? Apparently, this is how - somewhere by chance, somewhere by purposefully replacing water with beer or wine, many recipes were born. In Burgundy, which has been famous for its wine for centuries, it is used to cook rooster in wine and Burgundy beef, in Bordeaux they stew lamprey with local wine, and in Milan - ossobuco(and let's not forget the Swiss fondue). In Flanders, dark beer is used to prepare Flemish stew, in the UK - the traditional Guinness Pie.

You can list for a long time, but all these recipes and dishes have one thing in common: in the process of long stewing, alcohol is completely evaporated, and the wine or beer itself is boiled down nicely, thickening and imparting a rich taste to the meat that is stewed in it. The finished dish turns out to be fragrant, satisfying, warming - what you need for the countryside, where, in fact, all these recipes originated.

The use of alcohol in sauces that are prepared separately from the dish is a more recent story that has its origins in those sections of society that appreciate not only how the dish tastes, but also how it looks. Wine is mainly used here, and it suits any dishes - even meat, even fish, even vegetables. The most famous sauces from this cohort are bere blanc and Dutch, and in both of them very little wine is taken, and it can be replaced with lemon juice or wine vinegar.

Wine sauce for steak is another matter: there is nothing without wine in it, and ease of preparation allows you to make it a sauce for every day. In order to prepare the sauce for the steak, take the pan in which the meat was fried, add vegetable oil and fry some chopped shallots with thyme leaves in it. After a minute, deglaze the skillet with a couple of glasses of red wine, reduce it by about half, remove from heat, and stir in a few cubes of cold butter, two or three cubes at a time. The resulting sauce should have a thick consistency, and when seasoned with salt and pepper, it will make an excellent company for any meat dishes.