Rules for choosing wine and other alcoholic beverages for the preparation of complex sauces. White sauce with egg yolks

making homemade wine

Culinary uses of wine

Culinary use of wine.
In addition to drinks made from grape wines - a variety of crunches, mulled wines, punches, cocktails, etc., wine is used in cooking as one of the best seasonings.
Numerous meat and fish dishes, poultry dishes, game dishes, confectionery flour products and sweet dishes are formulated with various grape wines. All these dishes, as a rule, belong to delicacy products, which should be given a particularly attractive aroma.
Table and strong grape wines, red and white, are also included in the recipe of various sauces. They give these culinary products expressiveness, piquancy and often determine the taste and characteristics of the sauce.
White wine sauce, Madeira sauce got its name not only because they include these wines along with other products, but mainly because the addition of even a small amount of wine of these brands determined their taste, their specific aroma.
In order to achieve the greatest culinary success, enrich the food, improve it, you need to use only the wine that, in terms of its culinary merits, taste, aroma, color, fits, matches the sauce or dish.
When cooking and poaching fish, dry white grape wine is usually used. Possessing a pleasant refreshing acidity, this wine gives the dish the light sharpness and expressiveness that it lacks.
In addition to acidity (very slight), the wine gives the dish a delicate flavor that no other seasoning can give the dish, it is white table wine, the most subtle, that is included in the recipe of those fish dishes that are distinguished by softness and tenderness of taste.
White table wines are used as a seasoning in some oyster, shrimp and poultry dishes, especially in poultry dishes, which are distinguished by their whiteness and tenderness of meat (chicken, turkey, chicken).
When choosing white or red wine, it is assumed that white wines are used in those dishes and sauces that, by their character, pungency and culinary qualities characterized by a lack of sharpness. Red table wines are used in dishes and sauces that should be more spicy and spicy. Great astringency, sharpness, "warmth", "energy" of red wines, best match these products.
In dishes prepared from game, fatty meat, some varieties of oily or pungent fish, add red wine, which gives them a pleasant taste and smell.
The general rule for the use of dry grape wines: white table wine - in white sauces and dishes prepared from white meat, as well as most fish dishes; dry red wine - in red sauces and in dishes of beef, lamb, etc.
Dry white wine does not change its color during heat treatment and natural color product. Under the influence of prolonged boiling, red wines, changing their color, give the dish an unattractive dark gray tint. This is especially noticeable in stewed, baked and poached dishes with red wine. To avoid this, such dishes and sauces are tinted with a small amount of burnt oil, which improves the color of the finished product.
Of the strong grape wines in cooking, Madeira, sherry, and port are most widely used. These wines are added to variety of sauces, first and second courses.
Sherry and Madeira are included in cream soups (onion, game, crayfish, etc.). In this case, strong grape wines are added to soften the fat flavor. Strong wines and products such as kidneys, ham, etc. give an attractive taste and aroma.
Rum and cognac are used in confectionery, especially in finishing semi-finished products, and cognac is also used in sauces, and in some fish and meat dishes.
In sweet dishes - kissels, compotes, jelly, fruit dishes (fruits in syrup or wine) - use red or white tableware, as well as strong grape wines.
The need for prolonged heat treatment of wine is explained by the fact that in this case the products have time to soak in the aroma and taste of wine.
In those sauces or dishes, and especially confectionery, for which it is not at all contraindicated, but, on the contrary, light and alcohol is suitable, wine can be added without evaporation or boiling. For sauces, dishes, the taste of which coarsens, worsens from the taste of "alcoholism", the wine should be slightly evaporated.

PM 03 LESSON

Topic Complex sauces.

Introduction.

At all times, the sauce was used as an additive, seasoning for the main course, its task was to improve the taste, transform the texture of the dishes that make up the meal.

Sophisticated modern and European are prepared from juices, purees and fresh

fruits, vegetables (pears, pumpkins), fresh berries. They thicken not with flour, but with starch, butter, and also blend and boil the ingredients for the sauce. And in good restaurants, instead of flour, they use tonsils. Mindamin, as well as flour contains starch, but does not form lumps when stirred, dissolves faster than flour in the broth, the consistency is homogeneous. The approach to serving the sauce has changed, before it was poured over dishes, now they decorate the plate with sauce and emphasize the taste of the dish.

The expression “serve with the right sauce”, which has long gone beyond the boundaries of cooking, which, nevertheless,
highlights the importance of sauces in food culture.

Sauce can emphasize the taste of the dish or change it to
unrecognizability. And what a sin to hide - in low-level institutions good sauce you can “cover up” the shortcomings of the cooked dish or even mask the ingredients that are by no means the first freshness used to prepare the dish. And the guest is satisfied, and the institution profits. There is even a saying in France:
“An architect covers his mistakes with a facade, a doctor with earth, and a cook with sauce.”

Modern French cuisine has more than three thousand sauces.

FLAVORS

A range of flavors for complex hot sauces and how to use them. Rules for the selection and determination of the mass of products and additional ingredients for the preparation of complex hot sauces. Requirements and main criteria for assessing the quality of products and additional ingredients for the preparation of complex hot sauces

A variety of flavoring additives hides a huge creative potential for any culinary specialist. It, in fact, gives us the innumerable variety of derivative sauces that we have today. But those who say that in terms of sauces, modern cooking no longer expects any discoveries will be mistaken, they say, everything that could be invented has already been invented and recorded in the sauce recipe. Indeed, the great French chefs of the past worked hard creating sauce derivatives from the food raw materials they had at hand. They were constantly looking for new and unusual flavoring additives, going to serve in overseas countries, from where they brought recipes for sauces using mango, black caviar and other exotics.

You can "compose" a sauce not only by using new flavors. Other combination conventional ingredients will also give an unexpected and unusual taste. And it also happens that sauces of different tastes are prepared from the same set of products. Because the matter is not only in the composition, but also

in cooking methods.

Each sauce, no matter how complex it may be, consists of two main
elements:
The basis
sauce is the sum of ingredients (usually six or more), which forms a stable homogeneous mixture.
For the sauce base use flour, eggs, starch, butter,
broths, pureed vegetable and fruit mixtures.

Flavoring additives - various dressings to the base of the sauce. It can be dairy products, oil
mixes, spices, herbs, alcohol, lemon
acid, salt, vinegar and more.

The composition of many sauces includes various aromatic and extractive substances that stimulate appetite and enhance the secretion of digestive juices.
There aren't many basics. Derivative sauces - a great variety.

How to achieve harmony. There are almost no boundaries for the flight of culinary fantasy in the preparation of sauces. Almost anything suitable for food can act as a flavoring additive, which is especially clearly demonstrated in practice, for example, by Chinese chefs. Everything goes into action: amphibians and reptiles, tree mushrooms and ferns, etc.

It is important to remember that between different products and spices, as well as between people, there are likes and dislikes, so you should pay attention to their compatibility. A disharmonious sauce is not only dull in itself, but can hopelessly ruin the whole dish.

Flavoring additives have "inclinations" to certain dishes, which also needs to be taken into account.

You can not combine several tart herbs or other tart ingredients in the sauce. In no case should you combine, for example, berries with a tomato. Meat that is not strongly flavored (for example, deer meat) does not go well with sauces with a strong aroma and pronounced flavor range.

Another important note: flavoring additives should not destroy the integrity and uniformity of the base of the sauce. There are bases that will meekly "absorb" almost everything, but there are also those that will immediately show their capricious character, for example, if you properly "flavor" the milk base with lemon juice or vinegar.

Milk, cream, sour cream and butter as flavoring. Dairy products added to the sauce base do not give a pronounced taste. They are valued for their delicate, creamy flavor. After all, the sauce does not have to strike a taste blow to our receptors. Sometimes a discreet aroma is enough, which will slightly shade, without interrupting, the natural taste of the main dish.

Dairy products are often added to sauces to soften hot spices and ingredients. The most characteristic example is the horseradish-sour cream sauce (recipe No. 116), in which sour cream extinguishes, pacifies the activity and causticity of grated horseradish root. (sour cream, horseradish, fresh cucumber)

A common operation for broth-based sauces and hollandaise sauces at the end of cooking is buttering. To do this, the oil must be well chilled. Prolonged heating or boiling of the sauce after the oil has been dissolved is not recommended. The most common mistake novice cooks make is letting the sauce boil, causing the oil to cut off or lose its fresh, creamy flavor.

The freshness of the oil is a real "fad" of every sauce cook. Knowing how important this component is, chefs are very picky about its choice.

CREAM - an additive that is used not only to give a creamy tint to the taste of the sauce and soften the sharpness of some ingredients, but also for aesthetic reasons: to brighten the sauce. For hot sauces, it is recommended to use low-fat cream (10% or less), which is not so sensitive to heat treatment. Heavy cream if heated too strongly, they can curl up, which will disrupt the homogeneity of the sauce.

Oil with fillers (oil mixtures)- a very useful restaurant preparation. Most often it is used to decorate dishes or prepare sandwiches, sandwiches and canapes. But the participation of such oil in the sauce is also difficult to overestimate.

Crayfish and lobster oil is prepared from the shells of these crustaceans and is essentially a concentrated extract with a very specific aroma. Dried shells are crushed and fried in butter, then poured with hot water and boiled for a while. Then they let the oil settle on the surface of the liquid, remove it and filter it. A very small amount of this oil is enough to give the sauce a clear "marine" character.

A similar role in the sauce can be played by kilechnoe (anchovy) oil. The sprat fillet is rubbed through a sieve, and then thoroughly mixed with softened butter.

green oil - also a blank, which should be on hand at the "sauce maestro" in the restaurant. To prepare it, finely chopped dill and parsley are combined with softened butter and lemon juice and mixed thoroughly.

For sauce business, oil with fillers is an ideal flavor additive, especially in a restaurant environment. It can be stored in the refrigerator for a long time, while being a carrier of a pronounced taste, and is always ready to eat.

COWBERRY. Soaked lingonberries are sometimes used as a side dish for meat and fish dishes or as a flavoring additive to sauces, giving a sharp sweet and sour taste.

compatibility, with most spices. Sauces with lingonberries are suitable to meat and fish dishes, desserts.

MUSTARD - the seeds of an annual plant, now widely cultivated in many countries of the world, whose homeland is Indochina. This spice is usually sold in the form of a powder, which has a sharp-burning taste and a pronounced aroma.

Compatibility. salad with herring, stuffed eggs, for meat and fish dishes. Mustard is a commonly used flavoring additive to various derivatives. mayonnaise, hollandaise and broth sauces. It is necessary to lay mustard after the completion of thermal exposure so that it does not lose its sharpness.

Pomegranate juice is a typical addition to sauces for Caucasian cuisine. It has a dark red color and a sour-astringent taste.

Compatibility. Sauce with boiled, condensed pomegranate juice is good to use for stewing meat- it gives it a sour taste and speeds up the cooking process.

gherkins are variety of cucumbers with small fruits. Pickled gherkins are used to prepare seasonings and sauces. They are added to the finished sauce finely chopped just before serving.

Compatibility. The gherkins add a spicy-sour flavor to the sauce. Harmonious pairs of gherkins create with basil and dill. If necessary, gherkins can be replaced with ordinary pickled cucumbers.

SHRIMP is used as a flavoring agent in some sauces, mainly on fish broths. Boiled shrimp are crushed and introduced into the prepared sauce just before serving. Do not subject the finished shrimp to additional heat treatment - they will become tough and tasteless.

Compatibility. Shrimp flavor in the sauce dill and cumin are emphasized.

OLIVES are the mature fruits of the evergreen olive tree. They are used in canned like seasoning to meat and fish dishes, as well as an independent snack. Lay the olives in the sauce end of boil, because with prolonged heat treatment they lose their original taste. Olives increase calorie content meals on account great content they contain vegetable fats.

OLIVES, like olives, are the fruits of the olive tree, but harvested green, until fully ripe. Used as a condiment in sauces. Before laying, the pits are removed from the olives, then the fruits are cut in half or chopped. Sometimes the olives are put whole. They give the sauce a distinctive bitter taste, and also increase its calorie content.

Walnut- fruits of the tree - " business card"sauces of Transcaucasian cuisine, in which the classic combination is walnut and pomegranate juice. Walnut kernels, as a rule, grind into a paste and in this form are introduced into the sauce. Walnut harmonizes well with red wine.

CELERY is a biennial herbaceous plant native to the Mediterranean, where our distant ancestors began to cultivate it several millennia ago. Celery among the ancient Greeks was considered the same noble plant as laurel: the heads of the winners of the Nemean Games were crowned with a wreath of celery. Leaves, roots, stems and seeds of celery are used as spices. All of its parts have strong smell. The seeds are slightly bitter, but they are still a wonderful seasoning for vegetable dishes. In France, India, and the United States, celery seeds are ground together with table salt to obtain the so-called celery salt.

Compatibility. In sauces, ground celery seeds are usually used as an all-purpose seasoning.

ASPARAGUS (ASPARAGUS) - a plant whose tender shoots are sometimes used in sauces as a flavoring additive. Asparagus is one of the most low calorie vegetables, so the sauces are tender and dietary.

TOMATO PRODUCTS are a very common flavoring additive to sauces of almost all classes. Tomato puree is a product that is prepared from ripe tomatoes by rubbing and boiling them to a concentrated mass. Tomato paste is a more concentrated product than tomato puree. Both products give the dish a sweet and sour taste and improve its appearance. It is reasonable to use them even if there are "live" tomatoes in the sauce, especially in winter, when the tomatoes are not red enough and fragrant enough. Interchangeability table.

MUSHROOMS - decoction, slices of fresh mushrooms, dried mushrooms.

Compatibility. Mushrooms do not go well in sauces with too spicy and hot spices. Additives with a more intense taste can break the "solo" of the mushrooms in the sauce - their flavor will fade into the background and be almost inaudible. Sauces with mushrooms are suitable for dishes from meat, vegetables, potatoes.

TRuffles are underground mushrooms that can be found in temperate climatic zones of both hemispheres. The mushroom is mysterious and secretive, the ability to find which seems to be completely forgotten in Russia, although very often we ... walk right above these delicious mushrooms, hidden in the depths of the underground. The fruit body of a truffle is round or slightly oblong in shape, ranging in size from a pea to a large potato, sometimes weighing up to one kilogram. Outside, the fungus is covered with a leathery cover with warts, and its color can be yellow, orange, black, blue, purple - depending on the species.

Grow in oak and beech groves of southern France and Northern Italy where they are of great industrial importance. Have mushroom flavor with a taste of deep-roasted seeds or walnuts and strong characteristic aroma. Water, if you lower and hold the truffle in it, acquires the taste of soy sauce. Truffles are searched in wild groves with the help of specially trained search dogs and pigs, which have a phenomenally fine sense of smell. On your own, under the foliage, you can find a truffle by noticing midges swarming over it. Compatibility. Exquisite sauces based on truffles - a classic of French cuisine. Russian chefs of the past also made a lot of truffle innovations in sauce recipes. Truffles are added in red sauce milk sauce with cancer oil etc. The aroma of truffle is peculiar, and it is not it is worth hammering with other, too "loud" tastes and smells. It is enough to add a few spicy notes to set off the noble sound of truffle.

Horseradish is a perennial plant, the root of which has been widely used in cooking since ancient Egypt. In sauces, horseradish is often used as a flavoring agent, giving a pleasant spiciness.

Compatibility. Sauces with "participation" of horseradish are great for meat dishes, especially pork(remember at least the classics of Russian cuisine - "pig under horseradish"). Horseradish is added to sauces on sour cream, broth and egg-oil bases, various vegetable bases, for example, in tomato.

Lemon acid. Citric acid, lemon juice, lemon pulp - conventional additives to sauces, creating a general sour background, which allows many spices and herbs to express themselves better. These three ingredients are interchangeable in recipes, and you can use whatever you currently have on hand. In terms of acidity, 1 g of crystalline citric acid dissolved in 30 ml of water is approximately equal to 8 ml of lemon juice or 20 g of lemon pulp.

Care should be taken when using these components in sauces where milk and cream are involved. A saturated acidic environment can lead to their folding.

More tender and fragrant is the juice of another citrus - lime. Limes are smaller than lemons, have thinner skins, and greenish-yellow flesh. Many cooks call lime juice more "refined" than lemon juice.

ZEDRA is the word for the outer, colored layer of the peel of citrus fruits. The zest is used to flavor various dishes. Zest of orange, lemon, tangerine and grapefruit - crushed and scalded with boiling water - is sometimes used in sweet and sour sauces. It can be added to sauces if you want to give them a pronounced citrus flavor. The result can be quite unexpected, exotic.

How to get zest??

GARLIC is a plant that needs no introduction.

Compatibility. Garlic can be called a universal spice that is used for cooking sauces for meat, fish, vegetables. The main thing is to observe the measure, since garlic has a radically sharp taste and smell. If you need to soften, muffle the taste and smell of garlic, you can add cinnamon, star anise, cloves, mint, anise, cumin.

Fish and meat as a flavoring. Of course, it is more common to see fish and meat as the main course, to which, in fact, the sauce is served. But products from meat, and especially from fish, can do an excellent job as a flavoring additive.

In this category of flavor additives, anchovies are the absolute favorite. ANCHOVIES - small herring up to 10 cm or herring, aged for several months in a salty spicy brine.

Crushed anchovies are sometimes added to oil-flour and egg-oil based sauces, giving a pronounced, "concentrated", purely fishy flavor.

Compatibility. Anchovies interact well in sauce with dill, cumin, allspice, lemon balm.

Some recipes involve smoked meats - chopped and well boiled in sauce. Smoked meats bring a peculiar "hunting", smoky theme to the sauce. Various variations such sauces are usually called "Hunting" and are served with game. As a variation - finely chopped ham, for example, in red Godard sauce (recipe No. 5).

Vinegar. in French, it literally means "sour wine", which perfectly describes the essence of the technology for making vinegar.

Humanity has been familiar with this product for a very long time. The ancient Chinese prepared vinegar with all possible care. In historical literature, one had to read about cases when the Chinese, fleeing from the invasion of enemies, fled from home, taking only the most valuable thing, namely ... the cherished jug of vinegar. Roman legionnaires used weak water to quench their thirst. vinegar solution. Remember how one of the guards tried to relieve the torment of the crucified Christ on Golgotha? He handed him a sponge soaked in vinegar on the tip of a spear.

BTW... Mankind knows at least a hundred different types of vinegar, which are prepared on the basis of wine, malt, apples, maple molasses, rice and even... milk (!). Yes, traditional Swiss vinegar is made from milk.

Good vinegar takes a long time to prepare and is very expensive. Elite varieties of vinegar are highly valued by connoisseurs. Some gourmets specifically "prescribe" vinegar, aged in a certain barrel from grapes of a certain year's harvest.

The process of making vinegar was first studied and explained by Pasteur in 1862. He found that souring is caused by a special bacterium. The process develops when the wine comes into contact with air at a temperature of 20 to 30°C. A colony of bacteria forms a thin grayish matte film on the surface of the wine, in which, in fact, the fermentation process takes place. From the surface to the bottom, flakes gradually begin to settle - a product of the vital activity of bacteria.

Good vinegar can only come from good white or red wine. The wine should be fairly acidic (at least 6 percent acid) and light.

Until now, in France, Italy and China, vinegar prepared in the traditional way can be found on sale, as many centuries ago. New wine is poured into a special oak barrel, in which a little vinegar from the previous harvest remains. Such a residue in France is called souche - it is something like an old sourdough that will ensure the succession of vinegar different years production. After several months of aging, the vinegar is filtered and bottled. In many countries, it is pre-flavored with basil, garlic, shallots, tarragon, lemon, and even raspberries.

In lands and countries that are not so lucky with grapes, vinegar is prepared using a similar technology from other available food raw materials. After wine vinegar, apple cider vinegar, which has similar taste characteristics. With regard to vinegar, chefs have different preferences - there are also those who prefer to cook exclusively with raspberry vinegar.

There are recipes for making homemade vinegar, but it is unlikely that anyone will undertake to produce even simple technological manipulations at home for 2 to 4 months, even in the name of very good vinegar.

Modern industrial technologies make it possible to prepare vinegar from ethyl alcohol in 24 hours. This method is called "German": through alcohol solution oxygen is blown under high pressure, due to which the oxidation processes are accelerated many times.

In Russia, on sale everywhere you can find prepared in this way vinegar essence(80% acetic acid solution), as well as 6% and 9% vinegar solutions. "Table vinegar" is not the best choice for making sauces. When I asked one Moscow chef if it was possible to use it in the sauce at least as an exception, he laughed it off with the slogan: "Table vinegar" - for canteens!

In domestic literature on gastronomy, there are ardent opponents of the use of vinegar in sauces in general. Here is what, for example, a very authoritative modern author V.V. wrote in his book. Pokhlebkin: "I dare to say that none of the real sauces, whether it be the classic sauce of French cuisine or the sauce of the national cuisines of the peoples of Transcaucasia, Southeast Asia and Far East that have preserved ancient culinary traditions intact, vinegar is not included. It is used only in cheap imitation of real sauces, exclusively as a replacement for natural acids of fruits and berries. In home cooking, one should do without vinegar and use natural cherry plum, tomato, lemon, pomegranate, dogwood juices to acidify sauces. The statement is rather controversial. Vinegar is widely used in the sauce recipes of many national cuisines, including recipes from old cookbooks. The function of vinegar in sauces is about the same as that of citric acid: to create a sour background. Vinegar in the sauce is a kind of taste catalyst: it activates the taste of spices and spices, makes it more pronounced, helps to open up. Often, herbs and spices are boiled in vinegar or a mixture of wine and vinegar before being added to the sauce base, while the vinegar itself evaporates, softening its acidity.

Experienced chefs recommend to use in sauces only grape or apple cider vinegar. There is no question of "cheap imitation" here: good vinegar sometimes it costs as much as a good wine. And there are elite varieties that not many can afford.

High-quality foreign varieties of wine vinegar are not sold in plastic or milk bottles, as is customary with us, but in bottles with a capacity of 0.3 to 1.0 liters, reminiscent of wine, with beautiful labels, on which you will find complete information about the contents: vineyard , grape variety, vintage, etc.

From what can be found on sale in Russia, the prize of sympathy among Moscow chefs during our survey was taken by the Italian Balsamic grape vinegar. There are two varieties of this vinegar - red and light. Both of them have a rich grape flavor and a pleasant natural acidity.

Many restaurants make a kind of designer preparation from vinegar made from red wine: they evaporate it by 2/3, and the resulting dark red, almost black mass, resembling thick syrup in consistency, is placed in a plastic bottle with a thin spout. It is very convenient to decorate ready-made dishes with such condensed vinegar, simply by drawing a few mysterious dark lines on the surface of the sauce. Beautiful and delicious!

CAPERS - low thorny shrubs. Pickled flower buds of this plant are used as food, a bit reminiscent of cucumbers. Finely chopped capers are added to sauces. capers attached sauce spicy, tart taste with a pleasant bitterness.

Compatibility. Capers are considered an integral part hot white sauces for fish, meat and vegetables. For"Tatar" sauces.

The leek is a widely cultivated plant whose feathers are used as food and flavorings. It has a pleasant sweetish taste, almost devoid of sharpness and smell. Welsh cuisine is built on the combination leeks, carrots and parsnips. Traditional sauces here are prepared mainly from these ingredients. in red lamb sauce.

SHALLOT - one of the varieties of onions, widespread in Europe, America and Asia. Like onions, it has a sharp taste, but differs from it in a fragrant aroma, because of which, in fact, it is used to flavor many sauces. The taste of shallots sets off the taste well lamb.

ONION-CHNITT - a plant widespread throughout the world, young leaves of which are eaten with a pleasant aroma and slightly spicy taste. Chives have little tolerance for heat and are therefore added to hot sauces after they have been removed from the stove.

Spices, spices, herbs- the most important flavoring elements of the sauce. The word "spice" goes back to the Latin specio, meaning "something that inspires respect" (Russian "specialist" has the same semantic basis).

In Rus', the original spices were dill, mint, hogweed, horseradish, onion, St. John's wort, garlic and anise. In the 15th-16th centuries, cinnamon, black pepper, parsley, cloves, cardamom, ginger and saffron reached Russia. And in the 19th century, chervil, borage, celery, chicory, cilantro, rosemary, lavender, sage, marjoram, savory, basil, shallots, tarragon were finally registered in Russian cuisine.

ANIS ORDINARY - an annual herbaceous plant with a characteristic spicy odor, belonging to the same family as dill and cumin. The seeds are used as a spice. Anise is added to sauces in small quantities.

Compatibility. fish dishes sauces with anise give a pronounced spicy aroma and improve their taste. The aroma of this spice also harmoniously falls on the smell. apples, therefore, anise is a frequent participant in apple chutneys (as plant-based spicy-sweet sauces are called in Indian culinary tradition) or sauces that are prepared using cider - apple wine.

STAR ANIS (star anise) is a spice that is simply similar in aroma, which is obtained from the dry ripe fruits of a tree of the magnolia family. Star anise fruits are infructescences connected in the form of an asterisk. It produces a spice with a finer and stronger flavor than anise, for which it serves as a worthy substitute.

Compatibility. Star anise in small amounts brings a rich note to sauces based on vegetables and fruits. Added when cooking from pork, lamb and poultry.

Asafoetida is an aromatic resin of the Ferula Asafoetida tree, which grows in India and some countries of Central Asia. Sold in the form of pieces of hardened resin or a fine powder. Has a fairly sharp and rich taste and a smell somewhat reminiscent of garlic, therefore it is added to sauces in very small quantities and only at the very last stage of preparation. In order to make the taste and smell of asafoetida less harsh, wheat or rice flour is mixed into the powder.

Compatibility. The spectrum of asafoetida is almost the same as that of garlic: vegetarian sauces, sauces for boiled meat and poultry.

BASIL is an annual plant with a pronounced spicy aroma. Leaves and young shoots are eaten both fresh and dried. Basil has an odor of allspice and is rich in carotene and rutin.

Compatibility. Basil and sauces go well with vegetable and fish dishes. Basil combination with tomatoes (together with garlic, dill and olives) can be called a classic for Italian cuisine sauces.

Fresh basil leaves taste a bit like cloves, and dried in a mixture with rosemary - allspice. As part of the basil sauce, especially won with mushrooms, cheese, garlic, vegetable oil. Its sharpness can be enhanced by adding savory.

BARBERRY- a low thorny shrub, the oblong fruits of which are used in cooking. The fruits have an aromatic sour taste and are used fresh, dried or pickled.

Compatibility. Just like lime and lemon juice, barberry is used to add acidity and a specific color to sauces. Barberry is included in the ingredients for hot-cooked vegetarian sauces(vegetable, fruit and berry, including sweet ones) and sauces that are added to meat dishes during the frying process.

BOUQUET GARNI - culinary term, denoting in many European cuisines the so-called garnish bouquets - ready mixes spices and herbs that are used in the preparation of soups and sauces. In old French cuisine, all components were placed in a bag of calico or other thin material, wrapped in a thin piece of bacon and cooked in this form. Nowadays, the concept of "bouquet garni" is interpreted very broadly and is generally applied to all mixtures of spices. - "Vegeta: dried carrots, onion, parsnip, celery, parsley, basil, oregano, marjoram, thyme, nutmeg, pepper.

The advantage of garni bouquets is long term storage. They are great for cooks, especially when cooking in haste, but you should not abuse the same bouquet, otherwise others will quickly notice that all your sauces have the same taste.

Compatibility- are universal.

CLOVE - dried buds of flowers of a tropical clove tree from the myrtle family, outwardly resembling nails. The clove buds are harvested unopened twice a year and then dried in the sun. A good clove is red-brown in color, oily to the touch, has a strong aroma and a burning taste.

Compatibility. Cloves combined with cinnamon are added to various sweet sauces, and combined with black pepper - in sauces for grilled meats. Cloves should not be subjected to prolonged heat treatment, because they will give the sauce a bitter aftertaste. For the same reason, it is impossible to large doses use cloves in sauces that contain significant amounts of vinegar, wine or other alcohol-containing ingredients, which are "catalysts" that allow the flavor of spices to reveal themselves more strongly.

ORANGE (or oregano) is a perennial herbaceous plant with a mild odor and slightly tart taste, whose homeland is the Mediterranean. Leaves and young shoots are used for food both fresh and dried.

Compatibility. Oregano with basil and tomatoes can be called a classic combination for Italian sauces, and with chili, dry garlic - Mexican. Harmonizes well with sauces with olives, capers, lovage. Sauces with a pronounced aroma of oregano are well suited to dishes from lamb, poultry, mushrooms and pasta.

GINGER is a perennial herbaceous plant of the ginger family. Ginger has a very spicy aroma and a sharp, burning taste. As a spice, the knotted root of a plant of light brown color is used: fresh (grated), dried (ground into powder) and canned.

Ginger is a versatile spice that brings a unique charm to any dish - from desserts and confectionery to grilled meats and stewed vegetables. In England, it is traditionally added to beer. Ginger is one of the ingredients in the popular curry mix.

When using ginger in a recipe, keep in mind that dried ginger is spicier than fresh Therefore, before cooking it must be soaked for several hours. One teaspoon of dried ginger is roughly equivalent to one tablespoon of grated fresh ginger.

Now in Russia, ginger is not used so often, although earlier it was considered an indispensable attribute of Russian cuisine. It was added to sbiten, kvass, mead, Easter cakes, gingerbread and buns.

Compatibility. In the sauce, ginger with its subtle flavor harmonizes almost with all spices. Particularly successful combinations with citrus, garlic, onion and soy sauce. Ginger sauces are suitable for dishes of fish, game, mushrooms, giving them a slightly exotic flavor.

HYSOP is a perennial herbaceous plant native to the Mediterranean. Leaves and young shoots are used as spices.

Hyssop has a pleasant tart, spicy taste with mustard. For making sauces used both fresh and dried. The taste and smell of fresh hyssop is somewhat harsh, so you can add it in small quantities.

Compatibility. Hyssop is good in sauces with celery, basil, dill, parsley, marjoram and mint.

Cardamom is a perennial shrub of the ginger family native to India and Sri Lanka. In the cuisine of which cardamom is used very widely, including as a traditional additive to coffee.

Unlike other plants in the ginger family, cardamom uses the seeds rather than the root as a spice. They have strong pleasant aroma with camphor tones and sharp-spicy, slightly sweet taste . Cardamom is harvested in trihedral pods and sold in this form so that the flavor of the seeds lasts longer. It is added to dishes either in the form of whole seeds or ground, and the range of its application, as well as ginger root, very wide. Cardamom is traditionally included in curry mixes.

Compatibility. Cardamom , especially in combination with nutmeg, good in sauces for fish dishes. In India, it is mandatory to put it in traditional sauce for stewed chicken. Arabs add it to meat dishes and rice dishes. Cardamom interacts harmoniously with almost all spices.

CURRY is the common name for spice mixtures of Indian origin, which have become widespread throughout the world over the past century. A modern curry mix can contain 12 to 35 different spices. Initially, the Indians called the word "curry" a seasoning that was obtained by frying in oil until crispy and grinding the leaves of the curry tree (Murraya koenigri) into powder.

In order for the mixture to have the right to be called a curry, it must contain a sensitive proportion of curry leaf (or its substitute fenugreek) and turmeric in its composition.

Classic composition: curry leaf, turmeric, coriander, salt, cumin seeds, shamballa, red pepper, black pepper, cinnamon, cloves, cardamom, mustard.

Compatibility. Curry is a versatile mixture for creating sauces served with a wide variety of dishes. from meat, fish, poultry and vegetables.

Chervil is an annual herbaceous plant that grows (including in the wild) in Western Asia, the Caucasus and Southern Europe. They are also grown in Russia. As a spice, young leaves are used, collected before the flowering of the plant, in fresh and dried form. Chervil has a delicate, characteristic aroma and is the focus of useful substances and mineral salts. Chervil leaves can be used as an alternative to parsley, especially in French soup recipes.

Compatibility. Chervil blends well with parsley, tarragon, basil. Often it is part of the so-called garni bouquets. This good seasoning to sauces for fish dishes (including shellfish) and meat.

Coriander (cilantro)- An annual herbaceous plant that is widely cultivated in Europe, Asia, America and even Africa. Seeds, coriander itself and greens, which are called cilantro or green coriander, are used as spices. Coriander seeds have a pleasant, sweetish aroma with slight anise tones. The greens do not smell very pleasant (it is not for nothing that this plant is called a bedbug in the common people), but it gives a specific taste and aroma of salads and sauces.

Compatibility. Coriander is an essential component of adjika and Georgian sauces "Satsebeli" (recipe No. 118) and "Tkemali" (recipe No. 144). Due to its widespread use in confectionery, coriander is often referred to as "baking spice". But it can give additional the charm of sauces for poultry, fried pork and vegetable dishes.

SESAME (another name for sesame or sesami, known from the fairy tale about Ali Baba: "Sesame, open!") - oilseed crop of the sesame family, whose homeland is India. As a flavor additive, sesame seeds or oil made from them are used. Sesame oil tastes a bit like olive oil.

Compatibility. In European sauces sesame not used very often. In Japan, sesame seeds are roasted and added to sauces served with dishes. poultry and beef.

Turmeric is a perennial plant of the ginger family, native to India. The spice is turmeric root, which is dried and ground into a bright yellow powder. It is this powder, being a mandatory integral part any variety of curry seasoning, colors the mixture in such a characteristic color. Turmeric is not only a spice, but also a great food coloring that will brighten up any sauce.

Turmeric must be handled with care for two reasons: it leaves stubborn stains on clothes, and its powder can ignite easily.

Turmeric is an excellent antiseptic and a truly magical remedy that normalizes metabolism and intestinal flora, and promotes the formation of new blood cells.

Compatibility. Turmeric is good interacts with a wide range of spices, otherwise it would not have become an indispensable ingredient in curry mixtures. It is used in many Indian and Chinese sauces. In Europe, its main consumers are the British, who often add turmeric to meat, egg dishes and light sauces. Turmeric brings out the flavor chicken meat, therefore used to make curry sauce for chicken.

Marjoram is a spicy aromatic herbaceous plant. Used for food leaves and flower buds that are on sale dried and ground. Marjoram is very fragrant, slightly reminiscent of the taste of thyme, but sweeter. Used in small quantities, as it has a very intense taste, which can give the dish an excessive bitterness. It is added to the sauce at the very end of cooking.

Compatibility. Pairs well with the sauce. with tomatoes. Often included in sauces for vegetables and meat.

MELISSA is a perennial herbaceous plant, widespread in Europe, Asia and America. As a spice, both fresh and dried leaves and young shoots of lemon balm are used, which have a pleasant, spicy aroma with lemon tones. For the preparation of sauces, lemon balm is used mainly in powder form.

Compatibility. If you stew pond fish with sauce, then lemon balm in its composition will show itself from the best side: it will muffle the smell of mud. Melissa softens the taste of salted fish, and in the composition of the sauce interacts well with anchovies. The combination of lemon balm - apple or lemon juice may also seem very successful.

JUNIPER is a coniferous shrub that grows in Europe. Juniper fruits are sometimes used in cooking as a kind of spice and flavor. They tend to spicy bitterish, resinous smell and taste. Juniper is included in the composition of spice mixtures.

Compatibility. Juniper fruits in a small amount added to sauces to fatty pork and lamb. He is good and in red sauces served with game, acting as a specific "hunting" note in stylized sauces, where it perfectly interacts with most spices and spices. Juniper removes the bitter taste of wild boar and black grouse.

Nutmeg is the fruit of the nutmeg tree, or nutmeg, native to Southeast Asia.

Compatibility. intense spicy taste and smell. Nutmeg is widely used in the preparation of various derivatives of white broth, cheese and Hollandaise sauces.

MINT is a very common plant with over 50 species. Mint adds a refreshing spicy flavor to dishes.

Compatibility. Mint sauces are served as savory seasoning to lamb, pork, veal, boiled fish, boiled vegetables.

pork, veal, boiled fish, boiled vegetables.

PAPRIKA - ground seasoning from dried sweet peppers. Typical for Bulgarian, Hungarian, Mexican and Spanish cuisine.

Compatibility with other spices is very high. paprika brings unique flavor in both sweet and sour and spicy sauces sy.

PEPPER (PIPER) is a very broad generic concept that unites over one and a half thousand species of plants of the pepper family, which originate mainly from South Asia and South America. Of these, 6 - 8 species are used as a spice.

WHITE PEPPER is botanically the same plant as BLACK PEPPER (PIPER NIGRUM). White pepper as a spice is prepared from the same fruits of a climbing plant resembling a liana, only ripened fruits that are red in color are taken. The fruits are soaked until the pulp comes off, and the smooth white-gray kernels are dried. White pepper is less spicy, has a more fragrant aroma and is valued more than black..

Compatibility. White pepper is an ingredient in many spice blends. Gives good flavor to sauces for boiled and stewed meat. The fact is that white pepper, compared to black pepper, has a more specific, strong, slightly stuffy aroma, which is better combined with gentle, neutral boiled media that do not have their own smell. Many chefs recommend using in recipes for white broth sauce base it is white pepper, since in addition to the beautiful palatability lays down "in color" and does not create color contrast.

ALL PEPPER - this is not a concept from botany, but rather ... from the field of trade. The fact is that three spices are sold under the same name, which are made from the fruits of different plants. Moreover, these plants are not relatives either among themselves or in relation to other peppers. They share a similar spicy aroma. TO allspice equally include:

JAMAIAN PEPPER (PIMENTUS OFHCINAUS, other names: clove pepper, English spice) is the fruit of a woody plant of the myrtle family native to the Caribbean. French chefs dubbed Jamaican pepper the "quadruple spice" because, when ground, it gives off the smell of four spices at once - cloves, cinnamon, black pepper and nutmeg.

Japanese pepper- ground seed of a bush, gives lemon flavor, used in sauces for fish and shellfish.

Parsley - long heat treatment will give the sauce a more intense taste. Greens are usually added at the very end, preferably after the sauce is removed from the heat.

Compatibility. Thanks to its unobtrusive spicy aroma, parsley is read as a universal spice that can be used in all sauces, except for sweet ones. Parsley harmonizes perfectly with chervil, chives, lemon balm and tarragon.

ROSEMARY is an evergreen branched subshrub of the mint family. The spice is the leaves of the plant - fresh and dried, which have a strong , a pleasant aroma reminiscent of camphor, and a spicy, pungent taste.

Compatibility. Rosemary is an excellent spice for making sauces for dishes. from meat: lamb, pork, game. - in small quantities, because this spice has a pronounced aroma and taste.

Dried rosemary is sometimes used instead of bay leaf, just like laurel, it can and should even be subjected to heat treatment in the process of cooking - it will not lose in aroma at all, rosemary is part of many spicy mixtures of garni bouquets.

SUNELI is a spicy mixture used in the cuisine of the peoples of the Caucasus and Transcaucasia. It consists of basil, saffron, coriander, red pepper, dill, savory, Bay leaf and marjoram. Suneli can be called an analogue of garni bouquets used in French and European cuisine. A variation of this mixture is the spicy mixture "Hmeli-suneli".

THYME - spicy herb, which in dried form is often used in the Mediterranean countries (especially in France and Italy) as a spice.

Compatibility. Thyme has an aroma reminiscent of cumin, savory and anise, so it is used in the same way as these spices. Matches well thyme with meat, vegetable, fish and game dishes. It is added to fried potatoes, mushrooms, scrambled eggs, eggplant, put in pickling, salting.

Cumin is a plant whose seeds are used as a spice. It is a very common spice both in spice blends (such as curry) and on its own. Usually, in order for cumin seeds to give a more intense taste, they are well roasted.

Compatibility. sauces for fish dishes, especially characteristic of Scandinavian cuisine. Perfectly combined with dill, fits well on milk bases.

Compatibility. Dill goes well in sauces with garlic, tarragon, thyme, watercress, rosemary, lemon balm, basil, lovage and even rue. A sauce with a pronounced dill flavor and aroma is perfect for any fish.

FENNEL is a biennial herbaceous plant, the fruits of which have been used since ancient times as a seasoning with delicate honey aroma and sweet-spicy taste.

Compatibility. Fennel is traditionally added to sauces for fish, especially oily. It adds piquancy and pleasant freshness to sauces.

Savory (SATUREJA HORTENSIS) - an annual plant native to the Black Sea region, which appeared and spread as a seasoning in Europe in the 9th century. As a spice, savory leaves are used - dried and chopped.

Compatibility. fine spice for red sauces and sauces for bean dishes. However, savory must be used carefully so that it the strong bitter-spicy taste did not dominate everything else.

SAFRON (CROCUS SATIVUS) is a plant of the iris family. Dried stigmas of flowers are used as a spice. Real saffron is very expensive and has a very specific bitter-spicy taste and aroma They don't call him the "king of spices" for nothing.

Saffron is sold in the form of a powder; scanty doses are required for cooking.

True good quality saffron is deep red or reddish brown. The darker and more saturated the color of the powder, the better.

Compatibility. Saffron is good sauces for fish and seafood, In some fruit sauces. Add saffron a few minutes before the end of cooking sauce.

Tarragon is a perennial herb whose young leaves are used as a spice. Tarragon is the closest relative of wormwood, but it is devoid of bitterness, and its aroma quicker reminiscent of fennel and anise.

compatibility b. One of the traditional uses of tarragon in Europe is flavoring. mustard sauces. Tarragon harmonizes well with fish dishes, lamb and various types of hollandaise sauces.

Salt. A universal flavoring agent that is added to almost all dishes without exception, except perhaps sweet ones. But what can I say if, as noted above, even the word "sauce" itself was transformed from the Latin "salire" (salt).

Sauce recipes always contain a vague indication: "salt - to taste." Salting the dish in just the right amount is a great art that requires culinary flair. The chefs of "haute cuisine" restaurants even surround the act of salting with an aura of secrecy, telling stories about legendary chefs who, having started working in a new place, despite all their previous experience, could not salt the dish, as they say, just right and only after several days of despair and unsuccessful attempts were getting back their sense of proportion.

Correctly salting the sauce is doubly difficult. The fact is that during the cooking process it constantly changes its volume: you boil the base with various components, add broth, milk, cream, wine, evaporate excess moisture, etc. So if you add salt to taste at the initial stage, then you will be completely exhausted, because you will alternately feel that you have oversalted or undersalted the sauce: with a constant amount of salt and a variable amount of sauce, the salinity will fluctuate significantly.

That's why best way out- salt the sauce at the very end, when volume changes are no longer expected. If you do not trust your taste or are afraid to miss, you need to remember the average salt rate: for 1 liter of sauce it takes about 10 g, that is, a little less than one teaspoon (a whole teaspoon of salt is 12 g).

Alcoholic drinks

Rules for choosing wine and other alcoholic beverages for complex hot sauces.

Alcoholic beverages as universal flavors. The culinary virtues of alcoholic beverages have been appreciated by people in Europe for a long time, at least in the days of Ancient Rome, where wine was used for soaking and stewing meat. China and many Asian national cuisines have also used rice and grape wines since antiquity.

Sauce recipes most often feature wine, cognac or brandy, less often beer, liqueurs and whiskey. When we talk about their use, we must understand two important things:

Alcoholic drinks in sauce are never the dominant flavor. Their peculiarity is that they create a fragrant background or give the sauce a gentle acidity, as is the case with wines. Even if the sauce is called "wine", the first violin in it is still played by spices, spices, anchovies - anything but wine.

Alcoholic drinks are not used in sauces because they contain alcohol. There are, of course, exceptions - "drunk" dessert sauces on cognac and liqueurs, for example, the "Drunken Cherry" dessert sauce (recipe No. 142). But basically the alcohols are volatilized out of the sauce during the cooking process. And only the fragrant base remains - the essence of grapes, berries or fruits.

The general principle for sauces involving alcoholic beverages is that if you want to get a more pronounced flavor, the sauce needs to be boiled down for a while, thickened over low heat. Thus, we concentrate the taste and aroma of the drink in the sauce. It should be remembered that alcoholic beverages evaporate much faster than water. For example, wine in 6 minutes of boiling in an open pan can lose half of its volume.

Whatever dish you compose the sauce for - fish, meat or dessert, you can always choose an alcoholic drink that suits the occasion.

Wine. French culinary specialists are especially famous for their ingenuity, they widely use wines in their cuisine, including champagnes. Firstly, they are excellent natural "softeners" for meat, game and poultry, so they are often added at the stage of cooking the main dish. Tannins break down tough tissues, and since wine is still a "former" grape, it adds natural acid, sugar, berry flavor. Secondly, wine due to its natural qualities a good "combiner" of various spices, which without wine would not coexist so harmoniously in one sauce.

How to determine whether wine is suitable for sauce or not? Very simple: wine is suitable for cooking if you drink it while enjoying the bouquet. This does not mean that you need to cook only on super-expensive and

Champagne wines. When it comes to using alcohol in sauces, recipes often come across that suggest using champagne as a flavoring.

"Champagne sauce" - sounds, of course, great. And yet this phrase is more likely designed for the external effect that it produces on restaurant customers or guests. No matter how much you say the word "halva", your mouth will not become sweet. And the taste of "champagne sauces", despite the halo of sophistication, will be almost identical to the taste of sauces made with still dry white wines. It's just that the thermal processes in the preparation of the sauce are such that the "sparkling" that makes champagne champagne disappears first of all.

If you still decide to add champagne to the sauce, then it is better to pour the required amount from the bottle into a separate open dish 15 to 30 minutes in advance and let it exhale.

Wine selection. The French use to cook only grape guilt - dry and semi-dry. Asian cuisines more inclined towards rice wine, sometimes involving fruit, for example, plum.

Excessive dryness and acidity of wine is not always a virtue. If you already have to be content with sour wine, then in the case when you are going to add cream and milk to the sauce in the future, you need to take certain precautions: pre-boil the wine well in a separate bowl to remove excess acidity.

Dry white wines are best used for making sauces for poultry, fish, young lamb. As a rule, such wines are added to sauces that are derived from hollandaise main and white main

If you read your sauce for stewing or baking the main dish, then wines are suitable: Chenin Blanc, Pinot Blanc.

They are more acidic and survive prolonged heat treatment without compromising taste.

Red wines are used to prepare sauces for meat and game, and in Italian cuisine- the so-called "pasta sauces", sauces for pasta. The principle of symmetry (“red to red”) also comes into play here: red wines are better suited to red base sauces and sauces on plant-based(tomato, lingonberry, etc.):

Before serving, hot sauces are stored in a water bath (bain-marie) in a container with a lid. To prevent the formation of a film during storage, sauces should be stirred periodically or pieces of butter should be placed on the surface of the sauce.
The storage temperature of different sauces is not the same. Depending on the type of sauce, it ranges from 40 to 80 °.
Sauces on meat, fish and mushroom broths can be stored hot in a water bath (bain-marie) for no more than 4 hours at a temperature not exceeding 85 °. If sauces need to be stored longer than this, they should be refrigerated and reheated as needed. Chilled and then reheated sauces taste better than long-term hot sauces. Basic sauces as semi-finished products can be stored for 2-3 days at a temperature of 0-5 °.
Egg-butter sauces due to their instability can be stored for no more than 1.5 hours at a temperature not exceeding 65 °. Storing at a higher temperature causes the sauce to oil off.
Refrigerated thick milk sauce can be stored for a day; sauce of medium density after production must be used immediately; liquid sauce should be stored for no more than 1.5 hours at a temperature not exceeding 65-70 °. At temperatures above this and longer storage, the sauce turns red due to caramelization of sugars.

Broths for sauces

For sauces, meat broth is boiled (the usual one is white and brown, sometimes called “red” in the literature), fish and mushroom broth. Ordinary broth is used to prepare sauces, which are called white because of their color, and brown broth is used for the so-called red sauces, which have various shades - from red to brown.

Brown meat broth

Ingredients: meat bones 500, onions 25, carrots 25, celery or parsley 25.

Rinse raw beef, veal, pork, lamb bones, as well as the bones of rabbits, poultry and game (grouse, partridge, capercaillie, black grouse - without backbone), chop finely, about 5-7 cm long, put on a baking sheet and fry in a fryer cabinet at a temperature of 160-170 ° until brown. 20-30 minutes before the end of the frying of the bones, add coarsely chopped roots and onions. Stir periodically to ensure even frying and prevent bone burning.

Put the fried bones in a cauldron or saucepan (depending on the number of bones), pour water (2.5-3 liters per 1 kg of bones) and cook at a low boil in an open container for 10-12 hours. During cooking, remove fat and foam as it accumulates on the surface of the broth, and for the first time remove fat and foam immediately after boiling. Salt the broth 1-1.5 hours before the end of cooking and add thin celery roots, parsley obtained by cleaning these vegetables, as well as greens from them.

At the end of cooking, remove fat from the surface of the broth, then strain the broth.

The boiled broth should have a dark brown color, the taste of strong meat broth and the smell of roots.

The broth is also boiled concentrated (no more than 1.25 liters of water are taken per 1 kg of bones) so that 1 liter of broth is obtained from 1 kg of bones.

Concentrated broth (fume)

To prepare a highly concentrated meat broth (fume), freshly prepared brown broth is boiled down to 1/8-1/10 of its original volume. From 1 liter of broth, 100-125 g of highly concentrated broth is obtained. At the beginning of boiling, the broth is filtered through a napkin and degreased. It is best to boil the broth in a wide open cauldron or saucepan; in such dishes, the broth evaporates faster. The boiled broth, when cooled, solidifies into a strong jelly, which is well preserved at 4-6 ° for 5-6 days. When diluting one weight part of highly concentrated broth with nine parts of hot boiled water, ordinary brown broth is obtained.

White meat broth

Ingredients: meat bones 500, onion 25, carrot 25, parsley 25.

Finely chop the bones of beef, veal, poultry, game, rinse, put in a cauldron with cold water (1.5 liters per 1 kg of bones), cover the cauldron with a lid and heat. When the broth boils, open the lid of the boiler, remove the foam, reduce the heat and cook at a low boil in an open container. During cooking, remove the fat that floats to the surface so that the broth does not acquire a greasy aftertaste. The fat removed from the broth after evaporation of moisture from it and straining can be used for sautéing vegetables. 1-1.5 hours before the end of cooking, put salt into the broth, raw onion and chopped roots.

Cooking time for white broth depends on the main product; beef bones are boiled for 6-8 hours, bones of calves, rabbits, chickens, turkeys - 2-3 hours.

At the end of cooking, the broth should be filtered. If the broth needs to be stored, then after filtering it must be brought to a boil again and, having closed the dishes with a lid, cool.

The finished broth is usually slightly cloudy.

As a result of cooking meat products (beef, veal, poultry, game, etc.) with a small amount of water or broth (poaching), a white concentrated broth is obtained. When cooking, cover the dish with a lid.

This broth is used to prepare a sauce or add it to a ready-made sauce prepared with a broth obtained by boiling meat bones, poultry or game meat in a large amount of water.

fish broth

Ingredients: fish food waste 500, onion 25, carrot 25, parsley 25.

Fish broth is most often made from fish food waste tails, fins, skin, bones and heads.

Large bones and prepared heads (without gills and eyes that give bitterness) must be cut into pieces and washed before cooking. Large fish are gutted, and small fish - ruffs, perches and minnows - are boiled whole, after removing the gills; small fish are sometimes gutted. Before cooking, the fish is washed in cold water.

Put the products for the broth in a bowl, pour cold water (2 liters of water per 1 kg of food) and cook. Carefully remove the foam that forms when boiling from the surface of the broth with a slotted spoon, then put peeled, washed and chopped onions, parsley or celery.

You need to cook the broth at a low boil in an open container; at a strong boil, the broth turns cloudy. The duration of cooking the broth is 50-60 minutes, counting from the moment of boiling. Before the end of cooking, the broth must be salted.

The finished broth should stand for 15-20 minutes, after which it should be filtered. As a result of cooking fish in a small amount of water (poaching), a concentrated broth is obtained.

mushroom broth

Ingredients: dried mushrooms 40.

dried mushrooms sort, rinse in warm water (30-35 °) several times, then pour cold water (1.5 liters of water per 40 g of dried mushrooms). After 3-4 hours, boil the swollen mushrooms in the same water without salt until tender. Even better, soak the mushrooms in a little milk or a mixture of milk and water. In this case, before cooking, drain the remaining solution and pour the mushrooms with fresh water.

Remove the boiled mushrooms from the broth, rinse with cold water, finely chop, chop or pass through a meat grinder and use in the manufacture of the sauce. Salt the broth and strain.

Mushroom broth from young mushrooms has a light yellow tint; from old mushrooms, the broth is darker.

meat juice

Cooking meat juice is very simple, but requires a lot of attention from the cook. In order to obtain high quality juice, the process of frying meat products should be carried out in such a way that all the time the products are fried, there is only a small amount of liquid, sufficient to ensure that the juice released from them does not burn. If the juice starts to burn, you need to add a little water.

After frying, put the pan or baking sheet with the fat and juice remaining on it on the stove and evaporate the liquid. Then drain the fat and, in order to dilute the extract (condensed juice) adhering to the bottom of the dish, pour right amount water or meat broth and boil for 2-3 minutes.

Meat juice is more delicious if meat products are fried together with aromatic roots (carrots, parsley, celery) and onions; the latter also give the meat juice a pleasant taste, aroma and color it brown. Juice can also be tinted with burnt sugar, but this does not make it as tasty as roots and onions fried with meat.

Meat juice can be slightly thickened with potato or cornstarch(10-12 g per 1 liter of juice). To do this, one part of starch should be mixed with 4-5 parts of chilled meat juice, pour the mixture into hot meat juice, stir and heat to a boil. Then meat juice, if required, salt and strain.

When frying 1 kg of meat products (beef, veal, poultry, etc.), 100-150 g of meat juice of good taste is obtained.

Meat juice is used instead of sauce for fried meat, poultry and cutlet products; it is also sometimes added to vegetables and herbs during stewing and in sauces prepared on meat broths, especially in cases where these broths are not very extractive.

Sauteing

Flour sautéing.

Wheat flour intended for sautéing must be at least grade 1.

Flour is sautéed without fat or with fat; in the latter case, 800 g of fat is taken per 1 kg of flour.

When sautéed, the flour acquires a pleasant taste and smell of roasted nuts. It is recommended to sauté flour for red sautéing in dishes without a non-stick coating.

Red sautéing is used in the manufacture of red sauces in meat broth. This passerovka is prepared in two ways: with and without fat. When making browning without fat, flour is poured onto a dry, clean baking sheet or pan with a layer of no more than 5 cm and, stirring with a rake, is fried on a stove or in an oven at a temperature of 150-160 ° until a yellowish or brown color is formed.

If sauteing is prepared on fat (creamy margarine), then it is heated until the moisture is completely evaporated, after which flour is poured and the process is carried out as described above.

White sautéing is used in the manufacture of white sauces on meat, fish and mushroom broths, as well as milk and sour cream. This passerovka is prepared in the same way as red passerovka, without fat and with fat (butter or melted butter), but the flour is heated at a temperature of 110-120 °, not allowing its color to change.

Sautéing roots and onions.

Carrots, parsnips, parsley, celery and onions for sauces are cut into cubes (5-6 mm), strips, slices 1-2 mm thick. If, at the end of cooking, the vegetables, along with the sauce, need to be passed through a masher or a sieve, the shape of the cut pieces does not matter much, but it is still better if they are cut into thin slices or strips; in this case, they are easier to grind.

Chopped vegetables and onions for most sauces are sautéed with fat. To do this, heat the fat in a dish (frying pan, stewpan) to about 105-110 °, put onions and, when it is slightly fried, add carrots, and after a few minutes parsley or celery and, stirring occasionally, continue heating until all vegetables will not become almost soft. In this case, browning of vegetables should not be allowed. Sauteed vegetables should be easy to chew and at the same time be slightly elastic.

Various animals are used for sautéing vegetables. vegetable fats depending on what main products the sauce is prepared from, as well as what dishes this sauce will accompany. So, for example, in the manufacture of milk and sour cream sauces, it is recommended to sauté onions in butter or ghee. For sautéing the same onions and roots for red meat sauces no need to use butter or ghee. You can also use creamy margarine to make these sauces.

For many fish and some meat dishes, onions and sauce roots are sautéed in vegetable oil. For sauteing 1 kg raw vegetables 120-150 g of fat is required.

Sautéing tomato puree. Tomato puree intended for making the sauce is sautéed with the addition of 5-10% fat to the weight of the tomato. Butter, ghee or margarine are melted in a saucepan, tomato puree rubbed through a frequent sieve is added and sautéed for 30-50 minutes, depending on the amount of tomato puree. During sauteing, the mass is stirred with a veil.

Sauces in meat broth

Sauces on meat broth are divided into red, white and tomato.

Red sauces are prepared on brown broth, and white sauces are prepared on broths obtained by boiling bones, meat and bones, stewing beef, veal, chicken, turkeys, intended for cooking second courses. It is best to prepare white sauces on the broth cooked from chickens, chickens, turkeys, veal, rabbits.

Red sauce main

Ingredients: brown broth 1000, creamy margarine 30, carrot 80, parsley (root) 20, onion 40, wheat flour 50, tomato puree 200, sugar 25.

Boil brown broth from fried meat bones and strain. Part of this broth (1/5) is poured into a separate bowl, cooled (to about 50 °), pour in the sifted, sautéed without fat wheat flour(red passerovka) and stir with a wire whisk so that a homogeneous mass without lumps is obtained. Put browned tomato puree, browned roots and onions into the rest of the broth, heat to a boil, then pour in the broth mixed with flour, stir immediately and, stirring occasionally, cook at a low boil for one hour.

At the end of cooking, add sugar, tint the sauce with burnt sugar and strain; Rub the remaining vegetables on the sieve and combine with the sauce.

To prepare burnt sugar, put granulated sugar in a pan, moisten with water and, stirring with a wooden spatula, heat until a dark brown (almost black) color is formed, then pour in cold water (2 parts of water to 1 part of sugar). When sugar dissolves, remove from heat and strain.

For 1 liter of burnt sauce, 5 g of granulated sugar is consumed.

Purpose of the sauce: used as a basis for the preparation of various derivatives of red sauces - with onions, mushrooms, wine, vinegar, mustard and other products, seasonings and spices.

red sauce

Purpose of the sauce: served with cutlet mass dishes, ham, sausages, sausages, stews, azu, stewed and baked meat.
Ingredients: red main sauce 1000, butter 70, garlic 1, pepper 0.5.

Salt the hot main red sauce, add ground black or red pepper, crushed garlic with salt, heat to a boil, then strain through a sieve.

Put the dishes with the sauce in a water bath (bain-marie), put in the sauce butter and mix well.

To improve the taste, meat juice (not seasoned with flour) can be added to the sauce in the amount of 100 g per 1 liter of sauce or 20-25 g of highly concentrated brown broth (fume), while reducing the corresponding amount of the main red sauce.

Red sauce with wine

Purpose of the sauce: served with fillet, langet, chicken kiev cutlets, fried calf kidneys, ham, tongue and some other meat dishes.
Ingredients: red sauce 1000, wine 100.

In the finished red sauce, prepared as described in the previous recipe, but without garlic, add grape wine - Madeira, port or sherry. Hot sauce can be added to the sauce - "Southern" or "Moscow" (30-50 g per 1 kg).

onion sauce

Purpose of the sauce: served with stew, meatballs and meatballs. In addition, meat is baked under this sauce.
Ingredients: red main sauce 800, margarine cream 45, butter 30, onion 300, sugar 5, vinegar 9% 75, peppercorns 0.5, bay leaf 0.2.

Finely chop the onion and lightly sauté on creamy margarine so that the color of the onion does not change. Pour vinegar into browned onions, put peppercorns, bay leaf and boil for 8-10 minutes. After that, pour in the red main sauce, add sugar, salt and cook for 10-15 minutes. Fill the sauce with butter. This sauce can also be prepared with the addition of mushroom decoction.

Onion sauce with gherkins

Purpose of the sauce: served with fillets, langets, meatballs and minced meat cutlets.
Ingredients: red main sauce 800, butter margarine 45, butter 30, onion 300, sugar 5, vinegar 9% 75, gherkins 100, Southern sauce 50, peppercorns 0.5, bay leaf 0.2.

Sauté finely chopped onions in creamy margarine until half cooked, add vinegar, peppercorns, bay leaf and boil for 8-10 minutes.

Combine the resulting mixture with the red main sauce, put salt, cook for 10-15 minutes at a low boil, then season with Southern sauce, sugar, butter and add chopped gherkins.

Gherkins, pre-chopped, can be put on the dish just before serving.

Onion sauce with mustard

Purpose of the sauce: served with meatballs and cutlets, stew, grilled sausage, sausages and wieners.
Ingredients: red main sauce 800, butter margarine 45, butter 30, onion 300, table mustard 25, Southern sauce 50, peppercorns 0.5, bay leaf 0.2.

In finely chopped sautéed onion, add peppercorns, bay leaf, red main sauce, salt and cook for 10-15 minutes. After that, season the sauce with table mustard, Southern sauce and butter. The finished sauce should not be boiled, as the mustard will curl into grains.

Onion sauce with mushrooms

Purpose of the sauce: used when roasting vegetables, fish, meat.
Ingredients: red main sauce 800, cream margarine 45, butter 30, onion 300, dried white mushrooms 50 or champignons 150, white wine 100, bay leaf 0.2, peppercorns 0.5.

In finely chopped sautéed onions, add boiled chopped porcini mushrooms or champignons, peppercorns, bay leaf and sauté all together for 5-6 minutes. Then pour in white wine and boil it down by 1/3 (to remove alcohol), then combine with the main red sauce, put salt and cook for 10-15 minutes at a low boil. Fill the sauce with butter.

hunting sauce

Purpose of the sauce: served with fried game, natural cutlets from veal, lamb, game cutlets and meatballs.
Ingredients: red main sauce 750, cream margarine 45, butter 30, onion 200, tomato puree 150, grape wine 100, champignons 150, sugar 5, parsley or dill 10, tarragon 10.

In finely chopped onion, sautéed on creamy margarine, add chopped champignons or porcini mushrooms and sauté for 5-7 minutes. Then pour in the white wine, boil it down to 1/3 of the original volume, add the red main sauce, browned tomato puree, sugar, salt and cook for 10-15 minutes. After cooking, put chopped parsley or dill and tarragon leaves into the sauce; season the sauce with butter.

Pepper sauce with vinegar

Purpose of the sauce: served with fried meat, chickens, chickens, shish kebabs.
Ingredients: red main sauce 850, broth 100, highly concentrated broth 100, grape vinegar 9% 75, butter 70, onion 20, carrot 20, parsley or celery 40, sugar 5, cumin, cloves, nutmeg powder 0.1 each, red pepper 0.5, greens.

Pour finely chopped roots and onions with grape vinegar and broth, put spices - cumin, cloves, powdered nutmeg, parsley and simmer at a low boil in a covered bowl for 20-25 minutes. When the liquid is reduced by 2/3, pour in the red main sauce and cook for 15-20 minutes. At the end of cooking, add highly concentrated broth (fume), salt, sugar. Strain the finished sauce and season with butter and ground red pepper.

Sauce with roots

The purpose of the sauce: served with stews and some other dishes.
Ingredients: red main sauce 800, cream margarine 45, leek 50, onion 75, carrot 100, parsley and celery 30, turnip 40, wine (madeira) 100, canned green peas 30, canned bean pods Z0, bay leaf 0, 2, peppercorns 0.5.

Onions, carrots, turnips, parsley and celery cut into slices or cubes and sauté on creamy margarine, add hot red main sauce, wine (madera), peppercorns, bay leaf, salt and cook at a low boil for 15-20 minutes. At the end of cooking, put green peas and bean pods, cut into pieces. The sauce can be prepared without wine.

Sauce with tarragon and dry wine

Purpose of the sauce: served with fried meat, natural cutlets of veal, pork, lamb, fillet, langet, chickens, chickens and egg dishes.
Ingredients: red main sauce 850, butter 70, white wine 100, highly concentrated broth 100, onion 40, carrot 40, parsley and celery 25, tarragon 40, ground pepper 0.1.

Finely chop onions, carrots, parsley, celery and sauté in oil, then pour in white wine, put tarragon stalks and boil the wine down to 1/3 of the original volume. Combine this mixture with the red main sauce and highly concentrated broth and cook for 25 - 30 minutes. Season the sauce with salt, ground pepper, strain, add tarragon leaves and bring to a boil.

Sauce with red wine and bone marrow

Purpose of the sauce: served with langet, fillet, entrecote, steaks, some vegetable dishes.
Ingredients: red main sauce 800, onion 60, parsley and celery 40, grape red wine 100, highly concentrated broth 100, black peppercorns 3, red hot pepper 0.01, cloves 0.3, nutmeg 0.01.

Finely chopped onions, parsley, celery, chopped black pepper and cloves put in a deep saucepan, pour red wine, cover the dish with a lid and boil the wine to 2/3 of the original volume. Pour the red main sauce into the prepared mixture, add highly concentrated meat broth, nutmeg (in powder) and cook for 15-20 minutes at a low boil. At the end of cooking, season the sauce with salt, red hot pepper and strain.

When serving, put pieces of boiled bone marrow on fillet, entrecote or steak and pour sauce over them; you can put pieces of brain directly into the sauce.

Sauce with red wine and garlic

Purpose of the sauce: served with game and poultry dishes.
Ingredients: Red main sauce 800, ham bones 150, red wine 100, grape vinegar 200, green onions 50, celery and parsley 60, garlic 5, hot red pepper 0.01, peppercorns 2.

Pour grape vinegar into the pan, add crushed ham bones, chopped parsley, celery, green onion, garlic, peppercorns and cook over low heat for 15-20 minutes. Then pour in the hot red main sauce and cook until the consistency of ordinary cream is obtained. After that, strain the sauce, pour in red wine, put red pepper, salt and boil again.

Sweet and sour sauce with nuts

Purpose of the sauce: served with boiled meat dishes.
Ingredients: Red main sauce 750, butter 50, prunes 120, raisins 50, walnuts 50, red wine 50 or vinegar 9% 30, sugar 20, horseradish 50, peppercorns 0.5, bay leaf 0.2.

Boil prunes in water, drain the broth, to which add the main red sauce, wine or vinegar, peppercorns, bay leaf and cook for 10-15 minutes. After that, strain the sauce, season with sugar, salt, butter, add boiled prunes pitted, raisins, scalded, skinned and thinly sliced walnuts and boil.

When serving, sprinkle the sauce with grated horseradish.

Sauce with oranges

Purpose of the sauce: served with roast ducks, black grouse, capercaillie, partridges, etc.
Ingredients: Red main sauce 800, red wine 100. oranges 200, sugar 20, butter 70.

Boil red wine to 1/2 of the original volume, and then put the zest from oranges cut into small strips (cut the zest in a thin layer, chop into thin strips and scald with boiling water to remove bitterness). Add wine with zest to the red main sauce and cook for 10-15 minutes. Then pour orange juice into the sauce, put sugar, salt and season with butter. Before serving, add orange slices to the sauce.

This sauce can be prepared from tangerines.

Sauce with ham, capers and champignons

Purpose of the sauce: intended for dishes from hare, rabbit, pork, lamb.
Ingredients: Red main sauce 750, pork internal fat 40, butter 30, ham (without fat) 100, onion 100, gherkins 50, capers 30, champignons 75, grape vinegar 75, ground pepper 0.1.

Mix finely chopped sautéed onion with ham (without fat) cut into small cubes and fry, stirring for 3-5 minutes. Then add finely chopped gherkins, capers, pour in vinegar and boil. After that, pour in the red main sauce, put chopped boiled champignons, bring the sauce to a boil, salt, stir and season with oil.

Sauce with champignons and tomatoes

Purpose of the sauce: served with entrecote, fillet, stew, meat chops, as well as lamb, veal and poultry dishes.
Ingredients: Red main sauce 650, butter 30, cream margarine 60, fresh tomatoes 100, onion 300, champignons 100, white grape wine 100, tarragon 10, parsley 10.

Sauté finely chopped onion in creamy margarine. Rinse fresh peeled champignons in cold water, chop, fry in creamy margarine, then add to browned onions. Then put sliced ​​​​tomatoes into the mixture, pour in white wine and simmer in a bowl with a lid for 15 minutes. Combine the prepared products with the red main sauce and boil for 5-10 minutes. Add salt, chopped parsley, tarragon leaves to the finished sauce, mix and season with butter.

Madeira sauce

Purpose of the sauce: served with fillets, langets, stews, Kiev cutlets, fried veal kidneys, as well as boiled ham and tongue and products made from cutlet mass.
Ingredients: Red main sauce 1000, wine 150, butter 70.

First way. Add Madeira wine to the finished red sauce, bring to a boil and season with butter.

The second way. Pour wine (madera) into a very hot frying pan; after the wine boils, combine with the red main sauce and season with butter.

Blackcurrant sauce

Purpose of the sauce: served with meat of wild animals (goat, elk, deer, hare), cutlets and meatballs, stew and fried game.
Ingredients: Red main sauce 750, red wine 100, broth 200, butter 70, blackcurrant jam 150, ham bones 200, parsley 10, tarragon 10, peppercorns 0.5, bay leaf 0.2.

Grind the bones of smoked pork, lightly fry, pour red wine and broth. Add coarsely crushed pepper, bay leaf, parsley, tarragon leaves, blackcurrant jam to the mixture and cook for 20-25 minutes so that the liquid is reduced by 2/3.

Combine the prepared mixture with the red main sauce and boil for 8-10 minutes. Before the end of cooking, salt the sauce, strain and season with butter.

Sauce with fresh mushrooms

Purpose of the sauce: served with meat, fish and vegetable dishes.
Ingredients: Red main sauce 800, white mushrooms or champignons 200, onion 150. highly concentrated broth 50, butter 70, garlic 2, citric acid 1.

Chop the onion and mushrooms and sauté separately in butter. Combine browned onions and mushrooms with red sauce, add highly concentrated broth (fume) and cook at a low boil for 15-20 minutes. Season the sauce with salt, citric acid or lemon juice, butter, add finely chopped garlic and stir.

Sweet Pepper Sauce

Purpose of the sauce: served with boiled and fried meat, hare dishes, wild goat meat, etc.
Ingredients: Red main sauce 800, sweet pepper 200, white grape wine 100, vinegar 3% 75. cream margarine 30, butter 40, peppercorns 1, bay leaf 0.5, garlic 1.

Fresh (or canned) pod Bell pepper finely chop and sauté on creamy margarine until tender. Pour vinegar, white grape wine into sautéed peppers and boil down the liquid to 2/3 of the original volume, then add the red main sauce and cook for 15-20 minutes. Put crushed black pepper, bay leaf, garlic, mashed with salt into the boiled sauce, and boil again for 5-10 minutes, then strain, rubbing the pepper, and season with butter.

Sauce with highly concentrated broth and wine

Purpose of the sauce: served with fried meat, langet, fillet, fried game.
Ingredients: Red base sauce 750, broth (fume) 250, grape wine 100.

Add the highly concentrated broth (fume) to the hot red base sauce and mix well. Then pour in the white wine (riesling) and bring to a boil. Strain the sauce through a fine sieve or cheesecloth.

Sauce with truffles

Purpose of the sauce: served with stuffed poultry and game cutlets and Kiev cutlets, pates, fillets, etc.
Ingredients: Red sauce 750, wine (Madeira) 100, truffles 100, truffle decoction 100, broth (fume) 100.

Add a highly concentrated broth (fume) to the finished red sauce, pour in the truffle decoction and, stirring, simmer over low heat for 10-12 minutes. Pour boiled Madeira into this mixture, put finely chopped truffles and stir.

Italian sauce

Purpose of the sauce: served with fried meat, poultry and game.
Ingredients: Red main sauce 650, tomato puree 150, champignons 100, ham 60, onion 80, internal pork fat or melted butter 50, dry white wine 100, parsley 10, tarragon 10, pepper 1.

Add tomato puree to the main red sauce, put browned finely chopped onion, fried finely chopped ham and mushrooms. Pour in white wine and cook for 5-8 minutes, add finely chopped parsley, tarragon, salt, pepper and boil.

white sauce basic

Ingredients: Meat broth 1100, flour 50, butter 50.

Hot white sautéing (see above “SAUTING”) gradually dilute with strained white broth, stirring continuously so that no lumps form. Cook the sauce for 45-50 minutes at a low boil, stirring frequently with a spatula to avoid burning. Strain the finished sauce.

Steam Sauce

Purpose of the sauce: served with boiled and stewed meat dishes - chickens, chickens, veal, veal cutlets, chickens, game, etc.
Ingredients: White sauce 900, butter 100, dry white wine 100, onion 40, parsley (root) 30, celery 30, citric acid 1, ground pepper 1.

Add finely chopped parsley, celery, onion sautéed in butter to the white sauce and cook for 10-20 minutes. Then add lemon juice or citric acid, salt, ground pepper(preferably white), strain and season with butter.

To improve the taste, dry white wine (100 g), fresh champignons (50 g) or a decoction from them can be added to the sauce during its cooking.

Sauce "Aurora"

Purpose of the sauce: intended for dishes from eggs, poultry, game, and veal.
Ingredients: White sauce 750, tomato puree 250, butter 150, ground pepper 0.2.

Add the sautéed tomato puree, salt, ground pepper to the hot white sauce and boil for 7-10 minutes, then strain through a fine sieve and season with butter.

White sauce with egg yolks

Purpose of the sauce: served with boiled and stewed meat dishes - lamb, veal, chickens, chickens, game.
Ingredients: White sauce 800, eggs (yolks) 4 pcs., cream or broth 100, butter 150, citric acid 1, nutmeg 1, ground pepper 0.5.

Put raw egg yolks and pieces of butter in a deep saucepan, pour in cream or broth and heat, stirring constantly with a rake. When the mixture is heated to 60-70 °, remove the dishes from the stove and, without ceasing to stir, pour in the hot white sauce.

Add salt, pepper, lemon juice or citric acid, powdered nutmeg to the prepared sauce, stir, and then strain.

Tarragon spicy sauce

Purpose of the sauce: served with fried meat dishes, as well as fried veal kidneys.
Ingredients: White sauce 800, vinegar 9% 100, eggs (yolks) 4 pcs., butter 140, tarragon 20, onion 50, parsley 20, peppercorns 1.

Finely chopped onions and parsley, coarsely crushed peppercorns, pour tarragon stalks with vinegar and cook in a covered bowl for 8-10 minutes.

After that, pour in the white sauce and continue cooking for another 5-10 minutes. Then cool the sauce to 70°, add the egg yolks, previously boiled with butter, as well as for the egg-butter sauce (Dutch) with lemon juice, stir, salt and strain.

Tomato sauce

Purpose of the sauce: served with some meat dishes; the sauce, not seasoned with butter, serves as the basis for the preparation of tomato sauces with various products, seasonings, wine and without wine.
Ingredients: Meat broth 500, butter 50, flour 25, carrots 40, onions 40, parsley (root) 30, tomato puree 500, sugar 10, citric acid 0.5, peppercorns 1, bay leaf 0.5.

Dilute hot white sautéing (see above “SAUCETING”) cooked in butter with white or brown broth, then add tomato puree sautéed with roots and onions, sugar, citric acid, peppercorns, bay leaf, salt and cook 25— 30 minutes. Strain the sauce, heat to a boil and season with oil.

Sauce spicy with tomato

Purpose of the sauce: served with fried veal kidneys and fried meat dishes.
Ingredients: Tomato sauce 350, spicy sauce with tarragon 750, red hot pepper 0.01.

Evaporate tomato sauce by 1/3 of the original volume and mix with spicy sauce with tarragon; you can add red pepper.

Tomato sauce with wine

Purpose of the sauce: served with fried pork, meat cutlets and meatballs, as well as fried meat - fillet, langet and other dishes.
Ingredients: Tomato sauce 900, dry white wine 100, butter 70.

Heat the finished tomato sauce to a boil, pour dry white grape wine into it and season with butter.

Tomato sauce with mushrooms

Purpose of the sauce: served with fillet, langet, meat cutlets, meatballs, entrecote, boiled meat, as well as veal and poultry dishes.
Ingredients: Tomato sauce 700, butter 40, vegetable oil 50, porcini mushrooms or champignons 150, white wine 100, onion 200, garlic 3, peppercorns 1.

Sauté finely chopped onions, and cut fresh mushrooms (porcini or champignons) into thin slices and fry for sunflower oil, put them in hot tomato sauce, pour in wine, add peppercorns and cook for 10-15 minutes. Add finely chopped garlic to the prepared sauce and season with butter.

Tomato sauce with mushrooms and vegetables

Purpose of the sauce: served with boiled vegetables and meat dishes.
Ingredients: Tomato sauce 700, broth (fume) 50, vegetable oil 60, butter 30, fresh porcini mushrooms! 50, onion 250, sweet peppers 75, carrots 10, parsley 20, tarragon 5, spinach 10, garlic 3.

Chop carrots, parsley, sweet peppers and onions into strips; cut mushrooms into thin slices. Sauté the prepared vegetables, and fry the mushrooms in sunflower oil separately. After that, combine the mushrooms and vegetables, pour tomato sauce, add a highly concentrated broth (fume) and cook at a low boil for 15-20 minutes. 2-3 minutes before the end of cooking, put finely chopped tarragon and spinach leaves into the sauce, and at the end of cooking put salt, finely chopped garlic and butter.

Natural tomato sauce

Purpose of the sauce: served with fried pork, fillet, langet, meat cutlets and meatballs.
Ingredients: Tomato puree 800, broth (fume) 200, butter 150, sugar 10, ground pepper 1.

Boil tomato puree and highly concentrated broth. When the mixture acquires the consistency of heavy cream, season with butter, sugar, salt and ground pepper.

Seasoned sauce should not be boiled to avoid separation of oil from the tomato (oiling).

Fresh Tomato Sauce

Purpose of the sauce: served with fried meat dishes and used to season pasta and crumbly rice.
Ingredients: Tomatoes 1500, butter 300, ground pepper 1.

Sort the fresh tomatoes, remove the stalks, wash in cold water, cut into slices and put in their own juice, rub through a sieve, boil to the consistency of thick cream, season with butter, salt and ground pepper. After dressing, the sauce should not be boiled.

Fish broth sauces

Fish sauces are prepared on broths obtained by cooking fish and fish food waste.

white sauce

Purpose of the sauce: used for the preparation of derivative sauces.
Ingredients: Fish broth 1100, flour 50, butter 50.

Hot white passerovka (see above "PAUTING"), cooked in butter, dilute with hot fish broth, intended for preparing the sauce, and cook for 45-50 minutes. Salt the finished sauce, then strain.

Steam Sauce

Ingredients: White sauce 900, butter 125, citric acid 1, ground pepper 0.5.

In white fish sauce put the butter in pieces of 10-12 g and knead until the butter is combined with the sauce. Then season the sauce with lemon juice or citric acid, pepper, salt and strain through a napkin or gauze.

To improve the taste, you can add champignon juice (50 g) or boiled grape white wine (100 g) to the sauce during cooking.

white wine sauce

Purpose of the sauce: served with stewed and boiled fish.
Ingredients: White sauce 900, butter 100, onion 40, parsley 30, eggs (yolks) 4 pcs., grape white wine 100, citric acid 1, ground pepper 0.2.

Finely chop parsley (root) and onion, sauté, put in white fish sauce and cook at a low boil for 30-35 minutes.

Before the end of cooking, add boiled white grape wine (Riesling is better) to the sauce; then, stopping heating, cool the sauce to 70 °, add raw egg yolks, previously boiled with pieces of butter; while stirring the sauce continuously so that the yolks do not curdle (70). At the same time put salt, ground pepper, lemon juice or citric acid into the sauce. After that, strain the sauce.

Pickle sauce

Purpose of the sauce: served with stewed or boiled fish.
Ingredients: White sauce 850, cucumber pickle 100, white grape wine 50, butter 100, ground pepper 0.2.

In white fish sauce at the end of cooking, add white grape wine, boiled, strained cucumber pickle and cook for 8-10 minutes. Season the finished sauce with salt, ground pepper, butter and strain.

Crayfish sauce on white sauce

Purpose of the sauce: served with stewed and boiled fish - pike perch, salmon, whitefish, whitefish, trout.
Ingredients: White sauce 850, butter 400, cancer oil 50, white grape wine 100, onion 50, white roots 60, ground pepper 1, citric acid 1.

Add finely chopped white roots and onions to the white fish sauce and cook for 25-30 minutes at a low boil.

Before the end of cooking, pour boiled white dry grape wine into the sauce, put salt, ground pepper, citric acid, and then, stopping boiling, add pieces of butter and butter with rapid continuous stirring. cancer oil(see recipe 88 below). Ready sauce should be filtered.

White sauce with egg

Purpose of the sauce: served with boiled hot fish.
Ingredients: White sauce 700, eggs 8 pcs., Citric acid 2, parsley 20, ground pepper 1.

Add chopped or finely chopped hard-boiled eggs, citric acid or lemon juice, chopped parsley, salt and ground pepper to white fish sauce. Mix it all thoroughly.

Tomato sauce

Purpose of the sauce: used for making tomato sauces with wine, vegetables, mushrooms, etc.
Ingredients: White sauce 500, butter 25, tomato puree 500, onion 40, carrot 40, parsley 30, citric acid 0.5, sugar 10, ground red pepper 1, bay leaf 0.2, peppercorns 0.5 .

Put tomato puree, sautéed with roots and onions, bay leaf, peppercorns in white fish sauce and cook at a low boil for 25-30 minutes, stirring occasionally. At the end of cooking, add salt, sugar, ground red pepper, lemon juice or citric acid to the sauce, then strain the sauce.

Tomato sauce with wine

Purpose of the sauce: served with stewed boiled and fried fish, such as pike perch fries, meatballs, cutlets and meatballs from fish cutlet mass, etc.
Ingredients: Tomato sauce 850, wine 100, butter 100.

Add dry white grape wine to the hot tomato sauce. After that, heat the sauce to a boil and season with butter.

Russian tomato sauce

Purpose of the sauce: served with boiled and stewed fish.
Ingredients: Tomato sauce 700, butter 70, carrots 60, parsley 40, white mushrooms 75, pickles 50, olives 60, capers 30, cartilage 75.

Put a side dish in tomato fish sauce: carrots, parsley, pickles, boiled sturgeon cartilage, fresh white mushrooms, olives, capers.

Cut carrots and parsley into small cubes and stew. Peel the pickled cucumbers from the skin and seeds, cut into diamonds and boil. Boiled sturgeon cartilage, fresh porcini mushrooms cut into slices. If pickled mushrooms are used, then after cutting them, pour hot water and boil for 5-6 minutes to remove excess acidity. Sort the olives and cut the pits. Separate the capers from the brine, remove the stalks.

Mix the prepared garnish, store in a cold place and warm it up in hot salted broth as needed, and combine with the sauce when serving.

Tomato sauce with vegetables

Purpose of the sauce: served with stewed or boiled fish dishes, crayfish, crayfish tails and crabs.
Ingredients: Tomato sauce 700, white wine 100, butter 120, carrots 140, parsley 60, onion 140, peppercorns 2, bay leaf 0.5.

Cut carrots, parsley and onions into small cubes, approximately 1-2 mm in size and sauté in oil. Pour white wine into browned vegetables, put bay leaf, peppercorns and boil wine down to 2/3 of the original volume. Combine the mixture with tomato sauce and cook for 15-20 minutes; fill with butter.

Tomato sauce with mushrooms

Purpose of the sauce: served with boiled and baked fish.
Ingredients: Tomato sauce 900, white mushrooms or champignons 150, onion 100, vegetable oil 15, garlic 5.

Sauté finely chopped onions in vegetable oil. Sauteed onions and chopped champignons or white fresh mushrooms are combined with tomato sauce and cook for 10-15 minutes, after which finely chopped garlic and salt are added to the sauce.

Sailor Sauce

Purpose of the sauce: served with poached or boiled fish dishes.
Ingredients: Fish broth 800, flour 40, butter 100, carrots 32, onion 34, parsley 19, tomato puree 320, anchovies 100, white wine 100, white mushrooms or champignons 100, onion seedling 100.

Sauté the roots and onions, cut into strips, in butter until the vegetables are soft. Then combine with tomato sauce, mushroom decoction and cook for 15-20 minutes.

Strain the finished sauce, rub the vegetables and add boiled porcini mushrooms or champignons, sliced, onion seedling, sautéed in butter, and bring to a boil. After that, add wine, pureed anchovies, oil to the sauce and stir.

Sauces with mushroom broth

Mushroom sauce

Purpose of the sauce: served with potato dishes.
Ingredients: Dried mushrooms 50, flour 38, vegetable oil or ghee 100, onions 300.

Dilute hot white sautéing (see above "SAUCETING") with mushroom broth, stir well, salt, boil for 7-10 minutes, then add boiled finely chopped or chopped mushrooms and sautéed onions.

Mushroom sauce with onion and tomato

Purpose of the sauce: served with potato and cereal cutlets, meatballs, croquettes and potato roll.
Ingredients: Mushroom sauce 850, tomato puree 140, vegetable oil or butter 30, peppercorns 0.5, bay leaf 0.2.

Ready mushroom sauce combine with browned tomato puree, add peppercorns, bay leaf and cook for 10-15 minutes.

Mushroom sauce sweet and sour

Purpose of the sauce: served with cutlets, meatballs, potato croquettes, as well as cereals.
Ingredients: Mushroom sauce 800, prunes 50, raisins 20, sugar 15, tomato puree 110, vinegar 9% 10.

Add sorted and well-washed raisins, pitted prunes, sugar, browned tomato puree, vinegar to the mushroom sauce and boil for 10-15 minutes. Vinegar can be omitted from this sauce.

Sour cream sauces

The main sour cream sauces are prepared naturally, i.e. from sour cream with white sautéing or from sour cream with the addition of white sauce.

sour cream sauce

Purpose of the sauce: served with meat, vegetable, fish dishes and hot appetizers. Sour cream sauce is also used in the manufacture of sour cream sauces with various fillings.
Ingredients: Sour cream 1000, flour 50, butter 50, ground pepper 0.25.

In sour cream, heated to a boil, add white passerovka (without fat), mix thoroughly, put salt and ground pepper. Strain the finished sauce.

Sour cream sauce on white sauce

Purpose of the sauce: served with meat, vegetable and fish dishes; used to make derivative sauces.
Ingredients: White broth 750, flour 50, butter 50, sour cream 250 (the norm of sour cream can vary from 150 to 500 g per 1 kg of sauce, in accordance with this the norm of the broth will also change), ground pepper 0.25.

Pour sour cream into a white sauce prepared in meat OR fish broth, add salt, ground pepper, boil and strain. .

Sour cream sauce with onions

Purpose of the sauce: served with langet, cutlet mass products, etc.
Ingredients: Sour cream sauce 800, onion 300, butter 30, Southern sauce 40.

Sauté finely chopped onions in oil until tender, combine with hot sour cream sauce and cook for 5-7 minutes. Then add salt, sauce "Southern" and stir.

Sour cream sauce with tomato and onion

Purpose of the sauce: served with meatballs, cabbage rolls, stuffed cabbage and other dishes.
Ingredients: Sour cream sauce 750, onion 300, butter 30, tomato puree 100.

Finely chop the onion, saute in oil until half cooked, add tomato puree, salt and continue sautéing for 5-7 minutes. After that, combine the mixture with sour cream sauce and cook at a low boil for 10-15 minutes.

Sour cream sauce with horseradish

Purpose of the sauce: served with boiled meat, corned beef, tongue, and also used when roasting meat.
Ingredients: Sour cream sauce 800, butter 20, vinegar 9% 75, horseradish (root) 200, peppercorns 1, bay leaf 0.5.

In grated horseradish, slightly sautéed in oil, so that its color does not change, put peppercorns, bay leaf, pour in vinegar and boil. After that, combine the mixture with sour cream hot sauce, salt and cook for 5-7 minutes.

Sour cream sauce with paprika

Purpose of the sauce: used in the manufacture of beef, lamb, veal and poultry.
Ingredients: Sour cream sauce 900, tomato puree 100, butter 50, paprika 10.

IN sour cream sauce put sautéed tomato puree, add salt, paprika and boil for 5-7 minutes. After the end of cooking, strain the sauce.

Milk sauces

Milk sauces are made from milk and white sauté with spices. Depending on the purpose, milk sauces can be of various densities.

milk sauce

Purpose of the sauce: a thick sauce is used as a filling for stuffed chicken or game cutlets, croquettes, etc.; medium-thick sauce is used for roasting vegetables, meat and fish; liquid sauce is served with hot vegetable and cereal dishes.
Ingredients:
for thick sauce: milk 900, flour 120, butter 120;
for medium density sauce: milk 1000, flour 90, butter 90;
for liquid sauce: milk 1000, flour 50, butter 50, sugar 10.

Dilute white hot sautéing (see above "PASSIONING") with hot milk, stirring constantly with a veil, put salt and boil for 5-7 minutes. Raw egg yolks (3-4 pieces per 1 kg of sauce) can be added to a medium-thick sauce, and sugar, in addition to salt, can be added to a liquid sauce.

Milk sauce sweet

Ingredients: Milk 1000, flour 40, butter 40, sugar 120, vanillin 0.1.

This sauce is prepared in the same way as liquid milk sauce (64), but more sugar and vanillin are added to it, previously dissolved in a small amount of hot water.

Milk sauce with onions

Purpose of the sauce prepared according to the 1st method: served with roast lamb, cutlets, etc.
Ingredients: Milk 800, meat broth 150, flour 40, butter 40, onion 250, hot red pepper 0.01.
First way. Sauté finely chopped onion in oil so that its color does not change. Then pour a small amount of broth into the sautéed onion and simmer until cooked in a bowl with a lid.
Combine the onion broth with medium-thickness milk sauce (64) and cook for 5-7 minutes, then add salt and red hot pepper.
Stir the seasoned sauce, wipe and warm with the addition of hot milk.

The purpose of the sauce prepared according to the 2nd method: served with fried rabbit, boiled poultry, boiled meat and so on.
Ingredients: Milk 600, meat broth 300, butter 40, flour 4Q, onion 200, nutmeg 0.2, hot red pepper 0.01 or ground white 0.1.
The second way. Onion, coarsely chopped, boiled in milk. Then remove the onion from the broth and chop; prepare a white sauté from flour and butter, dilute with milk broth and pour in the broth, add pepper, salt, nutmeg, stir and cook for 5-7 minutes, then strain through a fine sieve. Put the chopped onion into the strained sauce and let it boil.

Milk sauce with cheese

Ingredients: Milk sauce 650, broth 250, cheese 100, butter 50, red pepper 0.01.

Dilute thick milk sauce (64) with broth. Put grated cheese (Soviet, Swiss, etc.) into the sauce and mix thoroughly. Season with butter, salt and red pepper.

Milk sauce with cancer oil

Purpose of the sauce: served with boiled and stewed fish dishes.
Ingredients: Milk sauce 300, fish broth 500, cream 150, cancer oil 100, truffles 150, hot red pepper 0.1, lemon 1 pc.

Gradually pour the fish broth boiled with truffles into the milk sauce and heat to a boil, stirring with a spatula; after 5-7 minutes, pour in the boiled cream, put salt, red hot pepper and stir. Strain the sauce through a fine sieve or cheesecloth, season with cancer oil (88) and lemon juice or citric acid. This sauce can be prepared without truffles.

Madeira Milk Sauce

Purpose of the sauce: served with game, poultry, crayfish tails.
Ingredients: Cream or milk 700, eggs (yolks) 7 pcs., Butter 100, broth (fume) 150, Madeira 100, red pepper 1.

Mix raw egg yolks with cold milk or cream and heat on a stove or water bath, stirring constantly with a whisk, without bringing the mixture to a boil. When the mass thickens, remove it from the heat, add a highly concentrated brown broth, boiled Madeira, season with salt and red pepper. Then strain the sauce through a napkin, heat, stirring, and season with butter.

Egg-butter sauces

Egg-butter sauces are made from butter, raw egg yolks, lemon juice or citric acid, and salt. In the manufacture of egg-oil sauces, the breakdown of the emulsion from oil and yolks (oiling) is possible, as a result of which the taste and appearance of the sauce deteriorate, the sauce becomes unsuitable for serving to the culinary product.

To prevent the yolks from clotting, leading to the oiling of the sauce, it is necessary to add cold water to the mixture before it is boiled (according to the layout).

When boiling, the temperature of the sauce should not exceed 70 °. Boil the sauce on a stove or water bath, and the water temperature should be in the range of 85-90 °. During cooking, stir the sauce continuously with a whisk.

Egg-butter sauce is sometimes made with milk or white sauce. To do this, add 25-30% milk or white sauce to the finished sauce. This sauce has a more pleasant taste, its color is slightly yellowish.

Egg Butter Sauce (Dutch) with Lemon Juice

Purpose of the sauce: served with cauliflower, asparagus, earthen pear, artichokes, to boiled fish dishes.
Ingredients: Butter 800, water 100, eggs (yolks) 12 pcs., Lemon 2 pcs. or citric acid 2.

First way. Pour raw egg yolks and cold water into a deep saucepan, add butter cut into pieces and cook with continuous stirring with a spatula or whisk. As soon as the mixture thickens slightly, stop heating and season the sauce with salt and lemon juice or citric acid.

The second way. Boil egg yolks with water, as described above, but without oil. When a creamy mass is formed, stop heating and, continuously stirring the mass, pour melted butter without whey into it in a thin stream. Season the sauce with salt and lemon juice.

Egg Butter Sauce (Dutch) with White Sauce

Purpose of the sauce: served with boiled vegetable and fish dishes; also used in the manufacture of derivative sauces.
Ingredients: Egg Butter (Dutch) Sauce with Lemon Juice 800, White Sauce 200, Citric Acid 1 or Lemon 1 pc.

In a white sauce cooked in meat broth, add egg-and-butter (Dutch) sauce with lemon juice, salt, citric acid, mix well with a spatula or rake and strain.

Egg Butter Sauce (Dutch) with Vinegar

Purpose of the sauce: served with fried fish, meat (fillet, langet) and kidneys.
Ingredients: Butter 600, eggs (yolks) 12 pcs., white sauce 200, vinegar 9% 50, broth 50, peppercorns 1

Pour raw egg yolks and white sauce into a saucepan, put on a slightly heated area of ​​​​the stove or place on a water bath (bain-marie) and beat the mixture with a spatula. After the mixture warms up and thickens slightly, pour melted butter and vinegar into it (without ceasing to beat) in a thin stream; boil the latter with black coarsely crushed pepper and let it brew for 1 hour.

When all the oil and vinegar are combined with the yolks and the mass thickens, dilute it with meat, fish broth, vegetable broth either cream or hot water. Then salt the sauce and strain.

Egg Butter Sauce (Dutch) with Cheese

Purpose of the sauce: served with stewed fish, especially recommended for flounder and catfish.
Ingredients: Egg-butter (Dutch) sauce 500, liquid milk sauce 400, fish broth 100, cheese 100, lemon 1 pc.

Combine egg-and-butter (hollandaise) sauce with fish broth, add sugar-free liquid milk sauce (64), lemon juice, salt, grated cheese, and mix well.

Egg butter sauce (Dutch) with tomato

Purpose of the sauce: served with boiled, stewed and fried fish dishes.
Ingredients: Egg-oil (Dutch) sauce 900, tomato puree 150, lemon 1 piece, ground pepper 0.1.

Boil the tomato puree to the consistency of tomato paste, then combine with the egg-butter (Dutch) sauce and, stirring thoroughly, season with salt, ground pepper, lemon juice.

Egg Butter Sauce (Dutch) with Whipped Cream

Purpose of the sauce: served with cauliflower, asparagus, artichokes, as well as stewed or boiled fish.
Ingredients: Egg-butter (Dutch) sauce 900, cream 25-30% fat 150.

When serving, add heavy whipped cream to the egg-butter (Dutch) sauce, stirring with a veil until a homogeneous mass is obtained.

mustard sauce

Purpose of the sauce: served with fried sturgeon fish.
Ingredients: Egg Butter (Dutch) Sauce 1000, Mustard 50.

Add the prepared table mustard to the egg-and-butter (Dutch) sauce and stir well.

Crayfish sauce

Purpose of the sauce: served with boiled stewed fish dishes.
Ingredients: Butter 450, cancer oil 150, eggs (yolks) 12 pcs., lemon 2 pcs.

Boil raw egg yolks and pieces of butter and cancer oil in a water bath (bain-marie) at a water temperature not exceeding 80 ° until thickened, stirring continuously, then add lemon juice or citric acid, mix; strain the prepared sauce.

polish sauce

Purpose of the sauce: served with dishes from boiled fish.
Ingredients: Butter 700, eggs 340 (8 pcs.), Parsley 20, citric acid 2.

In melted butter, add finely chopped or chopped boiled eggs, salt (if the oil is unsalted), citric acid or lemon juice, finely chopped parsley and mix.

rusk sauce

Purpose of the sauce: served with boiled vegetables, cauliflower, Brussels sprouts, white cabbage, asparagus, artichokes, etc.
Ingredients: Butter 900, wheat crackers 200, citric acid 2.

Melt the butter, separate from the sludge, strain, add toasted ground crackers, citric acid or lemon juice, salt and stir.

orange sauce

Purpose of the sauce: intended for vegetable dishes.
Ingredients: Egg-butter (Dutch) sauce 1000, oranges 2 pcs., ground white pepper 0.1.

Pour slightly warmed orange juice into the egg-oil (Holland) sauce, at the same time put the grated orange zest, salt, ground pepper and mix gently.

caper sauce

Purpose of the sauce: served with boiled and fried fish dishes.
Ingredients: Egg butter (Dutch) sauce 1000, capers (no brine) 200.

In the egg-and-butter (Dutch) sauce, put the warmed-up capers as a whole.

Sweet egg sauce

Purpose of the sauce: served with puddings, charlottes, asparagus, artichokes, pear, etc.
Ingredients: Eggs 200 (5 pcs.), Eggs (yolks) 75 (5 pcs.), Sugar 300, white wine 500, lemon 1 pc.

Thoroughly mix eggs and egg yolks with granulated sugar, table white wine, thinly cut zest from a lemon and boil over low heat, whisking continuously with a metal whisk. When the sauce increases in volume by 2-3 times (turns into a lush foam) and its temperature reaches 70-75 °, remove the zest from the sauce. Egg sweet sauce can be stored for no more than 10-15 minutes, otherwise the foam will fall off and the sauce will become liquid.

Oil blends

Oil mixtures are used for sandwiches, decorating and improving the taste of meat and fish dishes.

green oil

Purpose of oil: sold to beefsteaks, entrecote and fried fish in breadcrumbs and other dishes.
Ingredients: Butter 850, parsley 200, lemon 1 pc. or citric acid 2.

Sort the parsley greens (remove the stems), rinse in cold water, dry and finely chop with a knife. Put the prepared greens in mashed butter, add lemon juice or citric acid and mix so that the greens are evenly distributed in the oil (for spiciness, you can add red hot pepper or Southern sauce to the oil). Then cut the butter, giving the shape of a loaf with a diameter of 3 cm, weighing 250-300 g. Place the cut loaf in cold water with ice and store in a cool place. On vacation, cut into slices (approximately 0.5 cm thick) weighing 15-20 g.

sprat oil

Purpose of oil: served with a cold appetizer, hot boiled potatoes, used for sandwiches.
Ingredients: Butter 840, sprats 160.

Rub the sprat fillet through a sieve. Put the mashed sprats into softened butter and mix well with a spatula, store in a cold place.

herring oil

Purpose of oil: used for snacks and cold dishes.
Ingredients: Butter 750, herring 250, table mustard 30.

The first way. Soak the herring fillet in milk or tea. After 6-8 hours, rub the soaked fillet through a sieve. Put the softened butter in a saucepan, add the grated herring, table mustard and beat very thoroughly with a spatula. This oil can also be prepared from herring milk.

The second way.
Purpose of butter: used for cold snacks, sandwiches, etc.
Ingredients: Butter 680, herring 250, green cheese 70.

Prepare herring oil as described above, but add grated green cheese.

anchovy oil

Purpose of oil: served with cold dishes of meat, poultry, game, canapes and for decorating dishes.
Ingredients: Anchovies 150, butter 750, eggs (yolks) 5 pcs., capers 50, gherkins 50, red hot pepper 0.2, vinegar 3% 25.

Chopped capers and gherkins, anchovies, yolks of boiled eggs, grind in a mortar and rub through a sieve. Put the softened butter in a saucepan, add the pureed anchovy mixture and beat with a spatula. Then add vinegar, red hot pepper, salt to the oil and beat well again.

sardine oil

Purpose of oil: used for various sandwiches, cold appetizers, and also served with boiled potatoes.
Ingredients: Butter 750, sardines 150, onions or shallots 75, Antonov apples 100, nutmeg 0.2.

Chop the processed onion, sauté in butter and cool.
Rub the sautéed onions and sardines through a sieve.

Put the pureed mixture in a saucepan, add softened butter, grated raw apples, nutmeg, salt and mix well with a spatula.

cancer oil

Ingredients: Shells 500 (40-50 crayfish), butter 1100, tomato puree 100.

To prepare cancer oil, slightly dry the shells of boiled crayfish, add butter and a small amount of tomato puree to improve the color, then crush in a mortar. Put the resulting mass in a saucepan and fry on the stove at a temperature of 100-105 ° until the fat turns reddish-yellow, then pour hot water, let the mass boil, then set it aside on the edge of the stove for 25-30 minutes and strain. When the fat that has floated to the surface hardens well, carefully remove it and clean the underside of the layer with a knife.

Butter with cheese

Purpose of butter: used for snacks, various sandwiches, decoration, etc.
Ingredients: Butter 800, Roquefort or green cheese 200.

Put the butter in a saucepan and mash it, then add the grated Roquefort or grated green cheese and beat well with a spatula.

Mustard Oil

Purpose of oil: used for sandwiches, sandwiches, canapes, etc.
Ingredients: Butter 900, table mustard 100.

Put softened butter in a saucepan, add table mustard and stir well with a spatula.

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 - Soft, very venerable red wine with animal and vegetable notes in the bouquet and taste.
• 4) Quail - To her soft and gentle suitable for meat 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 exquisite 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 great way show yourself 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 of Italian cuisine, in which salt at that time was practically the only preservative. And let's not forget about medicinal properties 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 sauce based on butter and sage, which goes well with classic ravioli and with homemade noodles, can be completely transformed 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 also paid attention to French cuisine, 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 gentle 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. Meanwhile in large saucepan Boil the water, salt it well and lower the tapiolini there, 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 you can enrich it 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 common feature: 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. Most famous sauces from this cohort 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 be thick consistency, and being seasoned with salt and pepper, will make an excellent company for any meat dishes.

Alcoholic sauces have a taste unlike anything else. However, you won't know until you try!

Vodka Sauce ("Bloody Mary")

Kebabs and barbecue go equally well with both tomato sauce and vodka. The presence of vodka in the sauce may surprise someone, but it is pleasant to surprise, because it only adds spice. In the end, don’t let her presence in the recipe scare you, because everything will still mix in your stomach, even if you use everything separately.
In essence, this sauce is a symbol of the trinity of folk snacks: barbecue, ketchup and vodka, which makes it the most popular. The sauce has a sour-sweet-spicy flavor bouquet and looks and feels especially good on lamb or beef.
Ingredients:
- 1 tbsp. vodka;
- 1 tbsp. tomato ketchup;
- 1 tbsp. apple cider vinegar;
- 1 tbsp. l. ground cumin;
- 1/2 tbsp garlic powder;
- 1 tbsp. l. ground red pepper;
- 1 tbsp. l. cayenne pepper;
- 1/4 st. sugar 1-2 tbsp. l. coarse salt;
- Juice of 1 fresh lemon.
1. Mix all the ingredients, except for lemon juice, in a wide and shallow saucepan and hold over medium heat for 15-30 minutes.
2. Add lemon juice, and immediately remove from the flame.
3. The sauce is equally good both freshly prepared and infused for a couple of hours.

Rum sauce

With all the rum sauces you have to tinker. Moreover, in most of these sauces, another component serves as the highlight of the program, it is rather so, for piquancy. Well, Roma has such an unenviable fate. And, nevertheless, if it is not enough, this does not mean that it is not felt, and even more so, it does not mean that it is not tasty. Insanely delicious if cooked right. When you dip it into a piece of meat, you understand that it was not in vain that you muzzled at the stove for 40 minutes. Haute cuisine is what it is.
Ingredients:
- 800 g of meat broth;
- 120 g of wheat flour;
- 100 g butter;
- 20 g of salt;
- 20 g of sugar;
- 100 g of sour cream;
- Onion, parsley to taste;
- 2 tbsp. l. Roma;
1. Put butter, wheat flour in a saucepan, and sauté for 5 minutes, trying not to change the color of the flour.
2. Pour the broth, rum into the hot mass, while not forgetting to stir the resulting symbiosis, and cook for at least 30 minutes.
3. Gradually add parsley and onion, removing the foam all the time.
4. Pass the viscous mass through a sieve or gauze.
5. Add warmed sour cream, salt, sugar, pieces of butter to the cleaned base.

Wine sauce (based on Cahors)

There are those who want to trick even more. For such comrades, we recommend Cahors-based sauce. It is impossible to describe its taste, something very bright, rich, with a deep sweet taste of wine. I really want to eat it with spoons, or spread it on bread, however, it goes better with beef, pork, and chicken.
Ingredients:
- 10 peas of black pepper;
- 0.5 liters of beef broth;
- 30 ml. Cahors;
- 100 ml. cream;
- 50 g butter;
- 20 g green onions;
- 3 pieces of rosemary;
- Salt and pepper to taste.
1. Mix the broth and wine, and put on medium heat.
2. Throw rosemary and black pepper into the boiling brew.
3. After the broth has noticeably boiled down, reduce the fire, add cream, and boil for another quarter, then remove from heat.
4. Add pieces of butter, and beat everything with a whisk or fork.
5. Salt, pepper and sprinkle with chopped green onions.

beer sauce

And yet, the most popular drink is beer, and if sauce cooking has already affected vodka, then bypass " liquid gold She just couldn't. The sauce is amazingly delicious, and perfect for poultry. Perhaps the thick taste of dark beer, in combination with other components, excites the taste buds in earnest.
It is better to prepare the sauce in advance so that it can brew and acquire a thicker taste and aroma. By the way, it is not necessary to dip pieces of meat in it, they can also be used to lubricate the bird during cooking on a grill or skewer.
Ingredients:
- 2 tbsp. ketchup;
- 1 tbsp. dark beer;
- 1 onion;
- 2-3 tbsp. l. vegetable oil;
- 2 cloves of garlic;
- 1/2 jalapeno pepper (green pepper with short pods);
- 1/4 tsp cayenne pepper;
- 1 tsp paprika;
- 1 tbsp. l. honey;
- 2 tsp Worcestershire sauce;
- 2 tbsp. l. butter;
- 1/3 st. apple cider vinegar;
- Salt and pepper to taste.
1. Cut the onion into very small pieces, and the jalapeno into thin slices.
2. Put the chopped mass in a saucepan with vegetable oil and sauté until the onion is transparent.
3. Add chopped garlic, salt, pepper, season with cayenne pepper and paprika and continue to sauté over reduced heat.
4. After a couple of minutes, add beer, ketchup, vinegar, honey, butter, Worcestershire sauce and keep on fire for 5 to 25 minutes. It all depends on the desired density, the longer - the thicker.

Sauce on whiskey and apple cider

And in this sauce there are two drinks at once, which are completely incompatible on ordinary drinking parties. Cider and whiskey are delicious, but adding them to a sauce doesn't seem like a very smart idea. But when it seems that you need to be baptized, when you taste it, you understand that perfection exists.
Ideal for grilled meats and fish skewers.
Ingredients:
- 1.5 tbsp. apple juice;
- 1.5 tbsp. apple cider;
- 2 tbsp. l. apple cider vinegar;
- 1 tbsp. whiskey;
- 1 tsp cayenne pepper;
- 1 tsp red pepper flakes;
- 3-8 tbsp. l. brown sugar;
- 1 tsp salt.
1. We mix all the ingredients, except whiskey and vinegar, and let them stand in the cold for 4-8 hours.
2. Pour the mixture into a saucepan, and bring almost to a boil.
3. Pour in the whiskey and let it simmer for 10 to 15 minutes.
4. Add vinegar and remove from heat.
5. You can serve both immediately and after long hours of infusion. The taste doesn't change much.

cognac sauce

This list contains some complex and very complex recipes, you need something very simple, but effective. It was for these purposes that they came up with cognac sauce. Drinks based on wine spirits do not lose their aromatic substances at all, and therefore are ideal for savory and sweet sauces. The aroma and noble bitterness are combined with all dishes, so even meat or fruits can be dipped in this sauce.
Ingredients:
- 200 ml. cognac;
- 2 tbsp. l. Sahara;
- 30 g butter.
1. Melt sugar and butter over low heat.
2. Stir until a homogeneous mass is obtained and, continuing to stir, add cognac.
3. Let the sauce boil - that's the whole recipe.