How to make the easiest sauce. Simple recipes for making sauces at home

With the help of gravy, you can “enrich” any side dish: buckwheat, mashed potatoes, pasta, rice, etc. Simple and uncomplicated recipes will help turn the most ordinary dish into a very tasty and satisfying meal. Gravy can be meat, chicken, vegetable, cream or tomato. To prepare meat gravy, they take a variety of meats: beef, pork, lamb, veal, etc.

To make a tender chicken gravy, it is better to take fillet or brisket for this purpose. The simplest recipe for mushroom gravy involves the use of ordinary champignons, but in the mushroom season, of course, fresh forest mushrooms are best suited - the gravy with them will turn out to be very fragrant, rich and tasty.

For the preparation of vegetable gravy, onions, carrots, tomato paste (fresh tomatoes), herbs and spices are mainly used. If there are not a lot of ingredients at home, you can make a quick gravy from tomato paste, onions, flour and pepper with salt. By the way, flour is an integral ingredient in almost any gravy. It is the flour that thickens and makes the gravy a little viscous and enveloping.

Very tasty and light gravy is obtained with milk, sour cream or cream. To prepare such a sauce, you will need a dairy ingredient, onions, some water, flour and seasonings. It is recommended to leave the finished gravy for 15 minutes so that it brews and thickens a little.

Gravy - preparing food and dishes

To prepare the gravy, you need to prepare a set of kitchen utensils and utensils, including the following items: a bowl, a saucepan, a thick-walled frying pan or stewpan, a cutting board, a knife and a grater. Gravy is served along with a side dish on regular serving plates for second courses.

Before proceeding with the direct preparation of gravy, it is necessary to prepare all the ingredients. The meat should be thoroughly washed and cut into small pieces. Onions and carrots must be peeled and chopped (it is better to grate carrots). You should also measure the right amount of flour, liquid products and spices.

Gravy Recipes

Recipe 1: Gravy for pasta (option 1)

Gravy for pasta will diversify the usual dish, making it tastier and more satisfying. This recipe suggests preparing gravy for meat pasta.

Required Ingredients:

• 280-300 g of any meat;
• Onion - 140 g;
• Carrots - 140-150 g;
• Flour - 20-25 g;
• Tomato paste - 25-30 ml;
• Garlic - 2 cloves.

Cooking method:

Prepare products: rinse the meat and cut into small pieces. Peel onions and carrots, grate carrots, chop onions. First you should fry the pieces of meat until almost ready. Then put the vegetables to it and fry everything together for another 4 minutes. Add flour to the roast and simmer for another 2-4 minutes. Chop the garlic, pour water into the pan so that it covers the ingredients. Add tomato paste and chopped garlic. After the contents of the pan boil, reduce the heat, pepper, salt and cover the pan with a lid. Cook over low heat for 14-15 minutes. Sprinkle the gravy with chopped herbs and leave to infuse for 1315 minutes.

Recipe 2: Gravy for pasta (option 2) "Creamy"

A very simple and delicious pasta sauce recipe. The gravy is very tender, fragrant and fragrant.

Required Ingredients:

• Fresh or canned tomatoes - 380-400 g;
• Fat cream - 80-100 ml;
• 15 ml of butter;
• Onion - 1 pc.;
• Garlic - 1 clove;
• Basil (dry or fresh);
• Olive oil;
• 2 g of oregano;
• 4-5 g of salt;
• Sugar - 0.5 tsp;
• Pepper - 3 g.

Cooking method:

Chop onion and garlic and fry. Wash tomatoes, remove skins and chop. Place in skillet with garlic and onion. Add some sugar, oregano and basil, season the mixture with salt and pepper. After most of the liquid has evaporated, add the butter and cream. Simmer over low heat for 4-5 minutes.

Recipe 3: Pork Gravy

Pork gravy is a great choice for second courses: mashed potatoes, pasta, rice or buckwheat porridge. The gravy is prepared quite quickly, during this time you can safely cook buckwheat or mashed potatoes.

Required Ingredients:

• 350-400 g of pork;
• 1 carrot;
• Onions - 2 pcs.;
• Sunflower oil;
• Incomplete spoonful of flour;
• 2 spoons of tomato paste;
• seasonings;
• Greenery.

Cooking method:

Cut the washed meat into small pieces. Fry in oil, then pour in water and leave to stew. We rub the carrots, cut the onion into thin half rings. We pass the vegetables in a separate pan. Add flour to vegetables and mix thoroughly. Take the vegetables off the fire. We spread the passivation to the meat. Dissolve tomato paste in warm water, season with salt and pepper. Pour the meat with pasta and continue to simmer over low heat. A few minutes before the readiness, pour the chopped greens into the pan. Ready gravy insist 10-15 minutes.

Recipe 4: Chicken Gravy

Chicken gravy in a delicate sour cream sauce is the perfect way to diversify pasta, buckwheat or mashed potatoes. The gravy is very tender, fragrant and tasty.

Required Ingredients:

• Small chicken breast;
• 2-3 small onions;
• Salt;
• Pepper;
• Sour cream (or mayonnaise) - 100 g;
• Some water;
• Vegetable oil.

Cooking method:

Rinse the chicken, cut into small cubes and start frying in a pan with oil. Peel and chop the onion (you can use a blender for speed). As soon as the meat turns white, put the onion and fry everything together over low heat, then pour water and simmer over low heat under the lid. As soon as the chicken is almost ready, add sour cream or mayonnaise, salt and pepper to taste and simmer for a few more minutes.

Recipe 5: Tomato Sauce

Classic tomato sauce is very easy to prepare. You don't need meat to cook it - you only need vegetables and seasonings.

Required Ingredients:

• 1 onion;
• 4. Vegetable oil;
• Salt;
• Pepper;
• Tomato paste or ripe tomatoes - 150-160 g;
• a spoonful of flour;
• Bay leaf;
• A little sugar;
• Water - 250 ml (for aroma and richer taste, you can add a couple of bouillon cubes).

Cooking method:

Chop the onion and fry in vegetable oil, then put the tomato paste on it and simmer for a few more minutes. Dissolve 2 bouillon cubes in hot water. Pour the flour with the resulting broth and mix thoroughly to avoid the appearance of lumps. Pour the mixture immediately into the onion. Mix all the ingredients thoroughly, salt, pepper and add a little sugar. Throw a couple of bay leaves and simmer under a closed lid for a few minutes. Turn off the heat and let the gravy thicken. It is very tasty to pour meatballs, meat or fish cutlets with ready-made gravy.

Recipe 6: Gravy for buckwheat

Buckwheat gravy can be prepared in two ways: based on vegetables or based on meat. This recipe shares the secrets of preparing fragrant vegetable gravy for buckwheat.

Required Ingredients:

• 2 large heads of onions;
• 2 carrots;
• 25-30 ml of tomato paste;
• 1 st. l. Sahara;
• Fragrant seasonings - to taste;
• Salt;
• Pepper;
• 15 ml sour cream or high fat cream

Cooking method:

Grate the carrots, chop the onion. First, fry the onion in oil, then spread the carrots to it. Dilute the tomato paste in water or broth and pour the sautéed vegetables with the mixture. Season the ingredients with your favorite spices, salt and pepper to taste. Add a spoonful of sugar (without a slide). Simmer the sauce for 10 minutes over low heat. 2-3 minutes before the end of cooking, add sour cream or cream. You can add more water or broth if needed.

Recipe 7: Meat Gravy

Such gravy can be made from any meat: beef, pork, lamb, etc. Meat gravy is great for buckwheat, rice or pasta. This recipe uses two types of meat, which makes the dish even tastier and more appetizing.

Required Ingredients:

• 400 g of beef and pork;
• Bulbs - 3-4 pcs.;
• Tomato ketchup - 45-50 ml;
• Bay leaf;
• 10-12 g flour;
• Salt;
• Pepper.

Cooking method:

Peel and chop the onion. Rinse all the meat and cut into small pieces. In a thick-walled saucepan or frying pan, heat the oil and lay out the meat. After the pieces of meat are browned, put the onion and fry for a few more minutes. Then throw a bay leaf, add salt and pepper to taste, pour in ketchup. Pour about two glasses of water and simmer for about 50 minutes. Add flour and stir vigorously until it is evenly dissolved. Turn off the fire and leave the gravy to infuse.

Recipe 8: Mushroom Gravy

Mushroom sauce is ideal for buckwheat porridge, spaghetti and mashed potatoes. You can cook it from ordinary champignons, or you can use fresh forest mushrooms - then the gravy will turn out even more fragrant and tastier.

Required Ingredients:

• 400 g of forest mushrooms;
• A glass of cream (21-22%);
• 1 st. l. flour;
• 80-100 g of onion;
• 65 g butter;
• Salt.

Cooking method:

Boil the mushrooms until cooked, then fry in butter. Chop the onion and add to the mushrooms. Fry all the ingredients for another 9-10 minutes, salt the mass. Then sprinkle the mushrooms with onions with flour, mix and pour in the cream. Bring to a boil and remove the pan from the heat. Leave the mushroom sauce to infuse for a few minutes.

Recipe 9: Gravy for cutlets

A very quick recipe for delicious gravy for meatballs. You can prepare such a gravy immediately after frying the cutlets, as you will need fat.

Required Ingredients:

• Fat and juice in which cutlets were fried;
• Half an onion head;
• a spoonful of flour;
• 65-70 g of tomato paste;
• 200 ml of water;
• Condiments and spices.

Cooking method:

Chop the onion and fry in the fat and juice left over from frying the cutlets.

Then add flour, mix and add tomato paste. Season the sauce with any seasonings and spices. Pour in water, after boiling, simmer over low heat for about 10 minutes.

Recipe 10: Gravy for Rice

Even the most ordinary boiled rice can become incredibly tasty if you cook juicy gravy for it. Preparing such a gravy is very simple and does not require the use of complex products.

Required Ingredients:

• Beef - 300 g;
• 1 onion and carrots;
• 15-20 ml of tomato paste;
• a spoonful of flour;
• A glass of hot water;
• Vegetable oil;
• Spices;
• Pepper;
• Salt.

Cooking method:

Cut the meat into small cubes and fry until tender. Transfer the meat to a bowl. Grate the carrots, chop the onion. Fry the vegetables in the same pan where the meat was fried. Season vegetables with tomato paste, mix and add flour. Put the pieces of meat back, simmer everything together for 4-5 minutes, then pour in the water. Season the gravy with herbs, salt and pepper. Simmer over low heat until all ingredients are cooked.

Recipe 11: Liver Gravy

Gravy from the liver turns out not only tasty and satisfying, but also very healthy, since the liver contains a lot of nutrients. Liver gravy is great for any side dishes: mashed potatoes, pasta, buckwheat, etc.

Required Ingredients:

• Half a kilo - 600 g of beef liver;
• 2 heads of onions;
• Sour cream - 350-400 g;
• dried parsley;
• Flour.

Cooking method:

Rinse the liver, cut into small pieces, each of which roll in flour. Fry the liver until golden brown. Transfer the liver to a bowl. Chop the onion and fry until golden. Put the onion in the pan to the liver. Pour the liver with onion sour cream and simmer over low heat for about 20 minutes. 4-5 minutes before the liver sauce is ready, salt and season with dry parsley. Leave to infuse for 5-10 minutes.

Recipe 12: Beef Gravy

Beef gravy is a great addition to any side dish and is easy to prepare. To prepare beef gravy, you will need meat, vegetables and tomato paste, which can be replaced with fresh tomatoes.

Required Ingredients:

• Half a kilo of beef pulp;
• 1-2 pcs. Luke;
• 2 tablespoons of flour;
• 15 ml of tomato paste;
• A spoonful of vegetable oil;
• 350-400 ml of water.

Cooking method:

Cut the meat into thin strips and fry in vegetable oil in a saucepan. Then salt and pepper. Chop the onion and add to the meat. Add 2 tablespoons flour and tomato paste. Mix all ingredients properly. Pour in hot water, mix everything again to dissolve the lumps. Bring the gravy to a boil, reduce heat and simmer covered over low heat until tender. Let the prepared gravy rest for 10 minutes.

Recipe 13: Gravy for mashed potatoes

An excellent recipe for gravy for mashed potatoes in a hurry. For cooking, you need chicken, onions and seasonings.

Required Ingredients:

• Chicken fillet - 300 g;
• 2 onion heads;
• Salt and pepper - to taste;
• Vegetable oil;
• Some water.

Cooking method:

Rinse the chicken fillet, cut into small cubes and fry until tender in vegetable oil. Peel the onion, chop and add to the chicken. Fry everything together for another 5-7 minutes. Season the meat with onions with salt, pepper and any other seasonings or herbs. Perfect for this curry gravy. Then pour chicken and onion with water and simmer over low heat for another 14-15 minutes. Let the finished gravy brew, after which it can be served with mashed potatoes.

Recipe 14: Flour Gravy

Gravy from flour is the easiest and most common way to prepare sauce for various side dishes. For cooking, you need milk, flour and butter.

Required Ingredients:

• 100 ml of milk;
• 35 ml of water;
• Butter - 45 g;
• seasonings;
• Salt;
• Flour - "by eye".

Cooking method:

Pour milk and water into a small saucepan, bring to a boil. Put the butter, season with spices and salt. In a separate bowl, mix the flour with hot water and dilute thoroughly until the lumps dissolve. Pour the flour into the milk in a stream and cook, stirring, until thickened over low heat. Proportions must be chosen independently, since everyone loves different gravy - someone is thicker, someone is more liquid.

- The most important rule that must be observed in the process of preparing any gravy is the correct selection of proportions. For one and a half tablespoons of flour, you need to take about 1 cup of liquid. This can be water, vegetable or chicken broth, milk, etc. The proportions can be changed depending on the desired consistency. For a thicker gravy, you need to take a little more flour;

- To make the gravy for the cutlets very rich and fragrant, you need to cook it in the same bowl where the cutlets themselves were fried;

- To avoid the formation of lumps, it is necessary to dissolve the flour first in a small amount of water or broth. You can use a whisk, blender or mixer to break up lumps;

- If you don't have tomato paste on hand, you can use fresh tomatoes. To do this, you need to wash them, remove the skin, chop or grind the pulp in a blender, season with salt, pepper and sugar. You can add chopped fresh or dry herbs. Great for cilantro, basil, dried dill and parsley, cardamom, etc.;

- Chicken gravy goes well with dried garlic and curry seasoning;

- If cream sauce is being prepared, cream must be added last and not boiled, but simply brought to a boil. After that, the pan must be immediately removed from the heat and left to infuse for several minutes;

- Instead of flour, cornstarch can also be used as a thickener;

- To prepare the well-known gravy "as in the dining room" it is not necessary to use meat ingredients. You can take 100 g of grated carrots and chopped onions. Pour half a liter of hot water or vegetable (or meat) broth into the vegetable mixture. Then the gravy is seasoned with salt, pepper and a few bay leaves are thrown. In a separate bowl, boil a mixture of three tablespoons of flour and a glass of water. The flour must first be fried in a dry frying pan. After that, the flour mixture is poured into the vegetables and boiled all together for a few more minutes.

We offer several healthy recipes for sauces that will be useful for those who are on a diet and trying to lose weight, as well as for those who follow a healthy diet and just love to eat deliciously.

The word "sauce" itself comes from the French language, meaning gravy. It is believed that the 17-18 centuries. It was the time of the birth of sauces. Well-known European sauces such as bechamel, onion sauce and mayonnaise appeared during this period.

Traditionally, European sauces consist of two parts: main and additional. The first certainly has a liquid base (cream, milk, vegetable, fish or meat broth), eggs, flour. This part takes up 90% of the entire sauce, it needs to be beaten down or boiled. The additional part contains a variety of applications: flavored, colored or flavored - these are various spices, seasonings, vegetable or fruit purees.

This healthy sauce is also very easy to prepare.

Ingredients:

• 2 ripe avocados
• garlic powder
• black pepper
• lemon juice

Peel the avocado and mash it with a fork, add some lemon juice. Juice is needed so that the avocado does not change its color to brown. Now ¼ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon ground pepper. The preparation of the sauce will take you 15-20 minutes. You can add spices according to your taste. You can also experiment by adding low-fat sour cream to the sauce.
The sauce is suitable for any dishes of fish, meat and vegetables.

Blue cheese sauce

This healthy sauce has a creamy base, so it is very gentle.

Ingredients:

• blue cheese (for example Gorgozola, Dorblu or any other blue blue cheese)
• cream 20% - 100 ml
• ground nutmeg
• lemon juice
• ground black pepper

Pour the cream into the pan and heat it up. Add cheese mashed with a fork and leave to melt in a pan for 7-8 minutes. Remove from heat, add lemon juice and spices. The sauce goes well with pasta and vegetable salads.

Italian sauce

Ingredients:

• olive oil
• balsamic vinegar
• garlic
• salt (sea salt works well)

Mix all ingredients well. It can be served for any salad, you can also bake vegetables, fish and meat with it, or pour over croutons.

sour cream

Ingredients:

• sour cream (15%)
• a couple of cloves of garlic
• chopped dill
• salt and pepper

We mix everything. It is better not to take sour cream more than 15% or dilute it a little with water or milk.
This sauce is perfect for cabbage rolls, potato pancakes, vegetable cutlets or baked potatoes.

Spring

Ingredients:

• greenery
• favorite spices

We put all the products in a blender bowl, add a small amount of water and beat everything.
This sauce is suitable for marinating chicken, roasting potatoes, or just for vegetables.

tomato

Ingredients:

• tomatoes
• garlic
• a pinch of red pepper

Peel the tomatoes, grind in a blender along with spices, onions and garlic. We heat everything in a frying pan.
Serve with rice, meat or chicken. It goes quite well with slices of baked potatoes, baked eggplant and other vegetables.

Classic pesto sauce

Ingredients:

• 30 g pine nuts
• 80 g basil
• 50 g parmesan
• Italian herbs to taste
• 150 g butter

First, in a blender at high speed, mix all the ingredients, except for the oil. Then add oil and mix at low speed.

The sauce is perfect for pasta and of course Caprese salad (mozzarella and tomato slices). Also goes well with fish, meat, toast.

There are a lot of options for healthy sauces. Every day you can come up with a new sauce and pamper yourself with something new and unusual. The main thing is to use natural, fresh and high-quality products.

How to make sauce

Variety of sauces. How to cook the sauce competently: we reveal the main secrets of a perfectly and tasty seasoning for any dish.

Did you know that any dish can become a masterpiece of culinary art if you add one secret ingredient to it? Intrigued?

In fact, we are talking about the usual sauce. Yes, yes, about the sauce - you read absolutely correctly. The sauce is a kind of magic wand in cooking. The sauce gives the finished dish an attractive appearance, improves the taste and aroma, magically changes its consistency. Thanks to the use of different dressings, the same dish every time can appear completely different and even reveal hitherto unknown facets of its taste.

Sauce: a culinary portrait

French cuisine is especially famous for the use of all kinds of dressings for dishes, because even the origin of the word "sauce" has French roots: sauce (French) sauce- gravy). A sauce is a liquid seasoning for a main course or side dish.

Consider types of sauces :

1. According to their composition, sauces are simple(from one ingredient) and complex(they include many products).
2. According to the method of serving, liquid seasonings are divided into hot And cold.
3. Sauces differ in their base. The basis for filling are broth or fume(broth concentrated, evaporated), sour cream, oil ( creamy or vegetable).

main sauces there are five:

• - white sauce;
• velouté - a light sauce cooked in broth;
• espanol - red sauce cooked in broth;
• emulsin - Dutch sauce and mayonnaise;
• vinaigrette - vegetable oil with vinegar.

Secrets of making the right sauce

Preparing a sauce for any dish often causes a lot of difficulties for beginners (and not only) housewives, because most of them have tricky, from the point of view of a Russian person, names. In reality, learning how to cook the perfect, tasty and fragrant sauce is not too difficult. If you follow simple recommendations, then the question of whether how to make sauce, with time and a set of experience will disappear by itself.

Our best sauce recipes:

So, what should be taken into account when preparing the sauce so that the result of the efforts does not upset?

1. To give the gravy the desired consistency, browned (fried) flour is used. It is not recommended to use unroasted flour, as it will add viscosity to the seasoning and spoil the taste.
2. To prevent lumps in the gravy, the flour should be diluted with salted water.
3. As a basis for white sauce, you can use all types of broths, except vegetable and mushroom.
4. Flavoring agents should be added before the sauce is ready (usually 10-15 minutes).
5. The addition of pounded with butter, boiled in hot milk and strained flour, which was previously dried, will help to greatly improve the taste and consistency of the milk sauce.
6. Significantly improves the taste of the finished gravy and the addition of wines: white table wine - for white sauces, port wine or Madeira - for red ones. You can replace white wine with two pieces of sugar dissolved in vinegar.
7. A worthy seasoning for sauces can be barberry, sorrel and rhubarb, which must be added in the form of puree, decoction or juice.
8. If the sauce contains cream, egg yolks and lemon juice, then the last ingredient must be mixed before the dish goes to the table. This is due to the ability of the first two products to coagulate under the action of citric acid.
9. If tomato paste is included in the sauce recipe, then it is recommended to salt the gravy only after adding it, since tomato puree itself has a salty taste.

Sauce for meat at home is quite easy to prepare. The main thing is to follow all prescription requirements and use suitable products.

There are many options for creating such a fragrant dressing. We will consider the most popular and affordable ones.

Sauces: recipes

At home, you can make any sauce for meat. However, in some cases, special refueling is required. For example, if you cooked pork ribs in the oven or on the grill, then onion sauce with apple and garlic is ideal for them. To implement this recipe, you must purchase:

Cooking process

Making meat sauces at home does not take much time. To see for yourself, consider a step-by-step recipe.

Put the butter in a thick cast-iron frying pan and slowly heat it over low heat. Next, peel the onion and cut it into small cubes. The vegetable is laid out in a heated stewpan and fried for several minutes.

Garlic is passed through a press and sent to the onion. Also, sweet paprika and beet sugar are poured into the pan, after which tomato sauce is added and poured in. After mixing the ingredients, put hot chili peppers (optional), a pinch of salt and mustard powder, as well as any other spices and dried herbs.

After peeling the apples from the core and peel, they are cut into small cubes and sent to the pan. Lemon juice is also squeezed separately and poured into the sauce along with strong meat broth.

Bringing the contents of the saucepan to a boil, the fire is reduced to a minimum. Sauce for meat at home is simmered for about one hour. You may need to add a little more broth or spices in the process of stewing it.

The finished sauce is cooled a little and served to the table along with pork ribs.

Homemade spicy meat sauce: recipe

Steak is a very tasty and satisfying meat product, which is often served at the table along with some kind of sauce. To prepare this dressing, we recommend using the following products:

• any non-sour ketchup - 2 cups;
• garlic cloves - 3-4 pcs.;
• small bulbs - 2 pcs.;
• salt, ground coriander and black pepper - 1/3 dessert spoon each;
• chopped bay leaf - 1 pinch;
• beet sugar - ½ dessert spoon (use according to your taste).

Cooking method

How to prepare meat sauce at home? To do this, you must use any non-acidic ketchup. It is laid out in a deep bowl, and then ground pepper, coriander and bay leaf are added. Next, rub the peeled onion and garlic cloves on a fine grater. They are also laid out in a common bowl, where sugar and salt are subsequently poured. Having mixed the ingredients well, the sauce is considered completely ready. It is served to the table only chilled.

Making lingonberry sauce

A simple homemade meat sauce does not require the use of hard-to-find products. To make lingonberry dressing, you only need to purchase the following ingredients:

• frozen lingonberries - 1 full glass;
• beet sugar - 3 large spoons;
• ground cinnamon - ½ dessert spoon;
• ginger (root) - according to your taste and desire;
• star anise and anise - at the discretion;
• any red wine - 50 ml;
• hot chili pepper - 1 pinch.

How to cook?

To meat at home is done quite simply. Frozen berries are rinsed, shaken strongly in a sieve, and then laid out in a saucepan. Next, sugar is poured into them and spices are added. Having crushed the lingonberries with a pusher, they put it on a small fire and wait until it releases the juice. After that, red wine is poured into it and boiled for about 10 minutes until the sauce thickens.

After removing the saucepan from the stove, ground cinnamon, grated ginger root, and hot chili pepper are added to the sauce. After mixing the products, wait for them to cool completely. After that, lingonberry dressing is served to the table along with meat.

Making garlic mayonnaise sauce

Mayonnaise and tomato sauce are the favorite condiments of many people. To make a full-fledged sauce out of them, we suggest using the following products:

Cooking

There is nothing difficult in preparing such a sauce. First, put mayonnaise on a quail egg in a deep bowl. Add sugar to it and beat vigorously until a soft mass is obtained. After that, natural tomato sauce is laid out in the same bowl.

After mixing the ingredients again, they are tasted. If desired, pepper, sugar or salt are additionally added to them. Also separately peel the garlic cloves and rub them on a grater. After adding them to the sauce, it is thoroughly mixed.

If you want to get a more fragrant dressing, then fresh herbs must be laid out for it. To do this, parsley and dill are thoroughly washed, and then chopped very finely with a sharp knife.

Sauces improve the taste of food, give it a special flavor, and promote its digestibility. With the help of sauces, you can decorate the simplest dishes beautifully.

In recent years, cold sauces such as "Ketchup", "Barbecue", "Mayonnaise" and others produced by the industry have been widely used. However, at home, you can cook a variety of sauces that are not inferior in their nutritional and taste qualities to prom sauces. production.
The basis for all sauces (except sweet ones) can be broth (meat, fish, mushroom or vegetable), sour cream, cream, milk, butter (butter or vegetable). In addition, the composition of sauces includes aromatic roots, spices, seasonings, spicy vegetables, and sometimes browned flour.

The taste of sauces is ennobled. White wine is added to white sauces, Madeira or port wine is added to red ones. Nutmeg gives the sauces a pleasant taste. It is introduced at the very end of the preparation of the sauce in a small amount.

Vinegar, lemon juice, fruit juices, sorrel, rhubarb, sorrel, cherry plum, mirabelle can be used as acidic additives. They can be administered in the form of a concentrated decoction, puree, juice.

Lemon juice is added to the sauce with egg yolks and cream before serving, because. in an acidic environment, the yolks and cream coagulate.

The taste of the sauce will be better if you put a little oil in it before serving. Sauce seasoned with butter is not recommended to bring to a boil. It should be remembered that egg-butter sauces are unstable; they can be stored for no more than 1.5 hours at a temperature not exceeding 65 * C.

To degrease a very fatty sauce, it is filtered through a clean cloth or napkin moistened with cold water.

The flour used to make the sauce must be sautéed. Raw flour gives it a viscous texture and an unpleasant aftertaste. Flour is fried with or without oil, fat or until creamy or light brown.

To avoid lumps, the flour is diluted with salted water or broth. Too thick light sauce can be diluted with broth, milk, white wine or boiled water. Too thick dark sauce - broth or red wine. You can lighten the dark sauce with cream.

Sauces prepared in fish broth are served only with fish dishes. Sweet sauces are served with pancakes, cottage cheese and cereal casseroles, cereals, puddings, fruits. Potato and corn starch are used along with flour for their preparation.

Sauces should be stored in a sealed container to avoid the formation of a film on the surface. To check the quality of the storage sauce, it must be boiled. The appearance of foam during boiling indicates the unsuitability of the sauce.

Bon appetit!