Mushrooms 

How to cook red sauce basic. Basic red sauce and its derivatives

Sauce red main and its derivatives. Flour (without fat) red passerovka is diluted with brown broth, cooled to 40 - 50 ° C. To do this, pour part of the broth into the cauldron, add browned flour (1 kg per 4 liters of broth), stir well and filter. Diluted flour browning is poured into the rest of the broth, salt, browned onions, carrots, tomato puree, white roots are added and boiled for 45 - 60 minutes. At the end of cooking add sugar, pepper, bay leaf. The sauce is filtered, while rubbing the vegetables, and brought to a boil. When serving with a dish, the sauce is seasoned with butter or margarine.

To prepare the red main sauce from the sauce paste, the latter is diluted with a small amount of broth, mixed well, the rest of the broth is added and boiled at a low boil for 15-20 minutes.

Derivative sauces are prepared from the main red sauce. To do this, various side dishes are added to it (sautéed vegetables, finely chopped cucumbers, capers, etc.) or seasonings (wine, mustard, etc.).

To improve the taste in red sauces, you can add soy sauce (30 - 50 g per 1 kg), bouillon cubes, concentrated broth.

Onion sauce. Onions are finely chopped, lightly sauted in oil, peppercorns, bay leaf, vinegar are added and boiled for 5-7 minutes. Then the onion is put in the main red sauce, boiled for 10 - 15 minutes and seasoned with margarine.

Used for roasting and stewing meat, serving with fried meat (langet, etc.), meatballs, cutlets.

Red sauce with onions and cucumbers. Spicy tomato sauce, finely chopped stewed pickled or pickled cucumbers (without skin and seeds) are added to the onion sauce. Serve with fillets, langets, meatballs, cutlets.

Onion sauce with mustard. Finely chopped browned onions are added to the red sauce, boiled for 10-15 minutes, seasoned with ready-made mustard and spicy tomato sauce. After that, the sauce is not boiled, as the aroma is lost during boiling, and the mustard coagulates. Served with fried meat (pork), fried sausage, boiled sausages and offal dishes.

Red sauce with roots (for stew). Carrots, turnips, onions, white roots are cut into slices or cubes, sauted, combined with the main red sauce, allspice is added and boiled for 10-15 minutes. At the end of cooking, put green peas, chopped bean pods, bring to a boil (you can add wine), season with margarine.

Red sauce with roots (for meatballs). Carrots, onions, parsley are cut into thin strips, sautéed, put in the main sauce, peppercorns are added, boiled for 10-15 minutes (wine can be added).

Red sauce with tarragon. Tarragon stalks are placed in the main red sauce, boiled for 25-30 minutes and filtered. Washed tarragon leaves are poured with dry white wine, brought to a boil and put into strained sauce. Use when serving fillets, fried chickens, chickens and some egg dishes.

Red sauce with onions and mushrooms. Finely chop the onion, sauté, add chopped boiled champignons or porcini mushrooms and continue sautéing for another 5-7 minutes, put in red sauce, add peppercorns, bay leaf and boil. You can add wine. Used for roasting meat, fish, vegetables.

The sauce is sweet and sour. Prunes are boiled in a small amount of water and the pits are removed. Nuts are peeled and shelled, chopped. Prunes, raisins and nuts are put in a decoction of prunes, allspice is added, stewed under the lid for 7-10 minutes, everything is put in the main red sauce, brought to a boil and wine or vinegar is added. Served with stewed meat.

The quality of the sauce is determined by consistency, color, taste, aroma. The main red sauce and its derivatives should have a meaty taste with a sweet and sour taste and smell of onions, carrots, parsley, peppers, bay leaves. Store the main sauce in a water bath at temperatures up to 80 degrees from 3 to 4 hours. Basic sauces can be stored for up to 3 days. To do this, they are cooled to room temperature and placed in a refrigerator at a temperature of 75 degrees for no more than 2 hours.

Theme "Technology for the preparation of sauces with a thickener"

  • 1. Preparation of white base sauce and its derivatives. Requirements for quality and storage

Sauce white basic and its derivatives. White fat passerovka is diluted with strained broth, chopped parsley, celery, browned onions are added, boiled for 20-30 minutes and filtered, rubbing the vegetables. If it is used as an independent one, then it is seasoned with citric acid and fat. Sauce is served with dishes of boiled and stewed meat and poultry. Steam sauce. The main white sauce is seasoned with citric acid, boiled and boiled white wine is added, you can add a decoction of champignons. Served with stewed meat dishes, chickens, chickens, veal, etc.

White sauce with egg (suprem). Egg yolks are rubbed with margarine or butter, cream or broth is added and heated in a water bath (75 - 80 ° C), stirring continuously. This mixture is added with stirring to a hot white sauce (75 - 80 ° C), seasoned with grated nutmeg, citric acid, salt. Served with dishes of stewed and boiled veal, chickens, chickens, lamb.

White sauce with vegetables. Cut carrots, parsley or celery and onions into small cubes and sauté for 3-5 minutes, add a little broth and, after closing the dish with a lid, simmer until tender. Separately, finely chopped turnips and bean pods are boiled. Ready vegetables are added to the white sauce, boiled, seasoned with salt, citric acid and oil. Served with dishes of boiled lamb, rabbit, poultry, steam meat cutlets.

White sauce with capers. Warmed in brine and squeezed capers are added to the filtered white sauce. The sauce is seasoned with red ground pepper, citric acid, salt and oil. Served with dishes of boiled pork, lamb, rabbit.

Tomato sauce. Shredded carrots and onions are sautéed, tomato puree, white roots are added and heated for 15-20 minutes. Then the vegetables are combined with the main white sauce and boiled for 30 minutes. At the end of cooking put salt, ground pepper and citric acid. The sauce is strained. You can add dry white wine by reducing the amount of citric acid. Served with fried meat, brains, offal dishes.

Fish broth sauces

For the preparation of fish sauces, white flour sautéing and fish broth are used. They are served with boiled and stewed fish dishes, and tomato sauce is served with fried fish.

Fish white main, steam and tomato sauces are prepared in the same way as meat sauces of the same name, and white wine sauce is like meat white sauce with egg, but in fish broth.

To prepare a white sauce with brine, boiled, filtered cucumber brine is added to the main white fish sauce and boiled for 5-10 minutes. You can add dry white wine.

Russian sauce. This sauce is served with fish stewed in Russian style. Dry white wine, Russian garnish are added to the tomato sauce, brought to a boil and seasoned with margarine or butter. The Russian side dish includes; pickled cucumbers, peeled, chopped and poached; carrots and white roots, cut into slices or sticks and poached; small heads of whole onion seedlings or onions, cut into slices, sautéed; capers and pitted olives; champignons poached in oil; boiled sturgeon cartilage.

Sauces with mushroom broth

Mushroom sauces have a strong aroma and characteristic taste. In European cuisine, fresh and canned champignons and other artificially grown mushrooms are used mainly as flavoring and aromatic additives to various sauces. In Russian cuisine, a lot of mushroom sauces are prepared on the basis of mushroom broth, to which boiled mushrooms, finely chopped, are added. They are served with cereals and potatoes, the taste and smell of which are weakly expressed.

Mushroom sauce. White flour passerovka is diluted with mushroom broth, boiled for 7 - 10 minutes and filtered. White dry mushrooms remaining after boiling the broth are washed, finely chopped and sautéed. The onion is finely chopped and sautéed. Mushrooms and onions are added to the sauce, boiled for 5-10 minutes, seasoned with salt, pepper and oil.

Mushroom sauce with tomato. They are prepared in the same way as the main mushroom, but before the end of the sautéing of the onion, tomato paste is added and sautéed for another 5-10 minutes.

Sweet and sour mushroom sauce. Sugar, vinegar, sorted and washed raisins, pitted prunes, peppercorns, bay leaf are added to the mushroom sauce with tomato and boiled for 10-15 minutes.

2. Preparation of milk base sauce and its derivatives. Requirements for quality and storage

Milk sauces have a mild taste and contain proteins, carbohydrates and fats in an easily digestible form. They are prepared with whole milk or milk diluted with broth, vegetable broth, water. To obtain a milk sauce, white fat sauté is diluted with hot milk, boiled and seasoned with salt and sugar.

Chicken and game cutlets are stuffed with a thick milk sauce.

A medium-thick sauce is used for baking fish, cauliflower, and veal dishes.

Liquid sauces are served with vegetable and cereal dishes.

Sweet milk sauce. Sugar and vanillin are added to the liquid milk sauce. Served with sweet puddings, pancakes and casseroles Milk sauce (bechamel). White fatty flour sauteing is diluted with hot milk, boiled for 7-10 minutes, salted, filtered, brought to a boil. Served with vegetable (boiled cabbage, beans, corn, asparagus, etc.) and cereals (cutlets and meatballs, rice, millet, etc.) dishes. Milk sauce with onion (subise) for fried lamb, natural lamb cutlets and chops

3. Preparation of sour cream base sauce and its derivatives. Requirements for quality and storage

Sour cream sauces are used mainly in Russian cuisine. In the old days, they were cooked without flour sautéing: sour cream was evaporated two or three times, and now white flour sautéing is introduced (with or without fat). They are served with meat, vegetable, fish and hot appetizers. Natural sour cream sauce (from one sour cream) is rarely prepared. More often, sour cream sauces are prepared with the addition of broth.

To do this, dilute white flour browning with broth, boil until thickened, add sour cream, salt, pepper and boil for 3-5 minutes. The amount of sour cream ranges from 250 to 1000 g per 1 kg of sauce; the amount of flour and broth depends on this.

Sour cream sauce with tomato. Tomato puree is evaporated to half of the original volume, put in sour cream sauce, boiled, filtered and brought to a boil.

Sour cream sauce with onions. Finely chop the onion and sauté until fully cooked, put in sour cream sauce, add soy sauce and bring to a boil.

Sour cream sauce with tomato and onion. Finely chop the onion, sauté until tender, then add tomato puree and sauté for another 5-7 minutes. Put onion with tomato in sour cream sauce and bring to a boil.

Sour cream sauce with horseradish (lefort). Horseradish roots are washed, peeled, ground on a grater, slightly heated with oil, vinegar, peppercorns, bay leaf are added, boiled for 3-5 minutes, pepper, bay leaf are removed, horseradish is added to sour cream sauce, boiled. Served with boiled meat.

test questions

Name the principles of classification of sauces.

What are the features of the technology of sauces on broths?

What is the range of sauces based on milk and sour cream?

Various animal and vegetable fats are used for sauteing vegetables, depending on the main products from which the sauce is prepared, 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 browning the same onions and roots for red meat sauces, there is no need to spend 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. Sauteing 1 kg of raw vegetables requires 120-150 g of fat.

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.

Classic Sauces ON 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, chickens, turkeys, intended for cooking second courses. It is best to cook white sauces on the broth cooked from chickens, chickens, turkeys, veal, rabbits.

1. RED SAUCE BASIC

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. Pour part of this broth (1/5) into a separate bowl, cool (to about 50 °), add the sifted, fat-free sautéed wheat flour (red sauté) 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 water to 1 part 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.

2. 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 butter in the sauce 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.

3. RED SAUCE WITH WINE
Purpose of the sauce: served with fillet, langet, chicken Kiev cutlets, fried veal 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).

4. 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.

5. ONION SAUCE WITH GERNCIES (SPICY)
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.

6. ONION SAUCE WITH MUSTARD
Purpose of the sauce: served with meatballs and cutlets, stews, fried sausages, sausages and sausages.

Ingredients: red main sauce 800, cream 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.

7. 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 browned 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 red main sauce, put salt and cook for 10-15 minutes at a low boil. Fill the sauce with butter.

8. 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.

9. 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 each ,1, 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 with a slight boil in a bowl with a lid 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.

10. ROOT SAUCE
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.

11. 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 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.

12. RED WINE AND Marrow Sauce
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.

13. RED WINE AND GARLIC SAUCE
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 onion 50, celery and parsley 60, garlic 5, hot red pepper 0.01, peppercorns 2.

Pour grape vinegar into a saucepan, add crushed ham bones, chopped parsley, celery, green onions, 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.

14. SWEET 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 pitted prunes, raisins, scalded, peeled and thinly sliced ​​walnuts and boil.

When serving, sprinkle the sauce with grated horseradish.

15. ORANGE SAUCE
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 orange zest cut into small strips into it (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.

16. SAUCE WITH HAM, CAPERS AND MUSHROOMS
Purpose of the sauce: intended for dishes from hare, rabbit, pork, lamb.

Ingredients: Red main sauce 750, lard 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.

17. SAUCE WITH MUSHROOMS 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.

18. MADERA SAUCE

The 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.

19. 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.

20. 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.

21. 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.

Finely chop fresh (or canned) sweet peppers and sauté on creamy margarine until tender. Pour vinegar, white grape wine into browned 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.

22. 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.

Sauces are a large, extremely variegated in terms of names and, in fact, very monotonous in terms of technology, a group of auxiliary dishes-seasonings, with the help of which taste, smell,

sometimes color and always - a special, delicate texture to a wide variety of food products that have undergone heat treatment - boiled, baked, fried, - meat, fish, vegetables, fruits, mushrooms, confectionery and flour products, vegetable, egg and cottage cheese casseroles, etc. . etc.

Sauces should play either a masking, neutralizing, or reinforcing, quality-enhancing role in the finished food product or dish.

According to their taste direction, they are divided into two groups - savory and sweet sauces. The difference between sweet sauces is always sugar. Unsweetened sauces are divided into cold, intended mainly for salads and cold dishes, and hot, although the division is purely external, in a culinary sense - conditional, because the principles and methods of cooking both cold and hot sauces often coincide, although not always.

The vast majority of sauces, both cold and hot, sweet and unsweetened, are custard. These are the so-called French sauces, that is, invented and used in France.

Their components are broths (meat, fish, mushroom) or decoctions (vegetable, fruit), combined (custard) with flour, butter, sour cream, cream, milk, and with the subsequent introduction of eggs (whole or yolks alone) into these compositions. Each addition to flour and broth of any of the above components and the combination of these components or layering them sequentially one on top of the other gives the whole variety of sauce bases.

These bases are further superimposed: either sugar and fruit and berry juices (to form sweet sauces, which can also be introduced on a milk base - coffee, cocoa, chocolate), or, conversely, characteristic acid-salty media (vinegar, lemon juice, cucumber pickle, as well as mustard, horseradish, tomato paste) - to create spicy sauces for meat or fish.

All kinds of spices - peppers (black, white, red, Jamaican and Japanese), cloves, cinnamon, vanilla, ginger, herbs from parsley and dill to onions, garlic, chervil and fennel - are finally introduced into ready-made base sauces and allow endless to vary and complicate the taste and aroma of both hot, savory and sweet sauces.

English sauces differ slightly from French sauces, where there is practically no flour, but a high percentage of natural meat juice and fat, as well as many different spices, and very significantly - sauces of oriental origin, which are called sauces only by the nature of their use as seasonings, but are built entirely on natural fruit purees and juices, nuts and vegetable pastes with spices and absolutely devoid of flour custard base. Such are Moldovan, Romanian, Bulgarian sauces, built on the principles of Turkish cuisine, or original Georgian sauces, which also experienced Iranian and Turkish influence.

Sauces and seasonings give dishes juiciness and a special, specific taste and in this respect crown the process of preparing appetizers, salads and second courses. Below are various seasonings and sauces that are easy to prepare at home from the most affordable products.

Real sauces are made from broth with the addition of butter, vegetable flour, spices, mushrooms, and so on. But there are sauces made from vegetables, where there is little flour, vegetables and spices. It is known that the preparation of sauces, and even more complex ones, requires great patience, skill, taste, and Russian businessmen should be given their due - in large restaurants there have always been dedicated chefs specially for this.

Exists 2 main sauces, knowing the preparation of which you can prepare sauces at your discretion and diversify them to infinity, - basic white and basic red.

basis white sauces are served with hot white passivation, that is, flour and broth lightly fried in butter, and red sauces are served with red passivation, made from flour fried to a reddish-brown color, and juice from under the roast or broth ..

White base sauce- this main sauce differs from the red main sauce in that it is prepared using light types of broth. In this case, contrasting components are not used, and the flour is also passivated to a light cream color with the addition of butter or margarine. Boiling stock such as poultry, fish, pork, veal, etc. lay passivated onions and white roots. Boil for several minutes and then, with continuous stirring, pour in the prepared diluted flour passage. The thickened sauce is boiled at a low boil for 20-30 minutes, after which the sauce is filtered and the vegetables are ground. At the same time, do not use the addition of contrasting spices, for example, such as red or black pepper. The prepared grated sauce is again brought to a boil and then used in three ways:

1. Serving with dishes, or further heat treatment of dishes;

2. Preparation of derivative sauces based on white base sauce;

3. Using a ready-made white sauce, or natural egg-butter sauces.

As derivatives of sauces based on a white base sauce, the following derivatives can be prepared:

White sauce with onions;

White sauce with mushrooms;

White sauce with egg;

White sauce with white wine;

White sauce with mustard;

etc., as well as tomato sauce is also referred to as a derivative of the white base sauce. To do this, tomato puree sautéed in butter or margarine is added to the finished white main sauce.

white sauce - food preparation

Learning how to prepare the sauce so that even guests are not ashamed to serve it is quite simple. To do this, you need to adapt just to sauté the flour in butter correctly, diluting it with milk. Usually use a frying pan or a deep thick-walled pan for this.

Additional components of the sauce are sour cream, tomato paste, cloves, suneli hops or ground white pepper. The national cuisines of the peoples of the world also use fried onions, nuts, cheese, herbs and a wide variety of other spices. This sauce is not stored for a long time, it is desirable to prepare it for a certain dish. This is not burdensome as it only takes a few minutes.

To prepare the broth: 1 kg of bones (beef, veal, poultry, game), 1.5 liters of water, 1 onion, 1 carrot, 1 parsley root, salt.

Basic white sauce

Products: 0.5 l of broth, 1 tablespoon of flour, 1 tablespoon of melted butter, 1 onion, 1 carrot, 1 parsley root, 1 celery root, lemon juice, ground black pepper, salt.
Sauce preparation:
Put butter on a frying pan, add flour and sauté it over low heat, stirring constantly, until it turns yellow. Dilute browned flour in several doses with strong hot broth (meat or fish), add browned onions, finely chopped parsley and celery, pepper and cook all this for 30 minutes at a low boil, constantly removing foam. Then add bay leaf, lemon juice, salt. Boil a little more and remove from heat. Strain the finished sauce, rub the boiled roots and combine with the sauce. Season the sauce with butter or margarine.

White sauce: base

This is a recipe for a small amount of sauce for fish or boiled meat stew. It will give the dish a delicate creamy taste and will be a great addition to lunch or dinner. Prepare a small frying pan and fresh milk.

Ingredients: milk (300 ml), butter (25 grams), flour (25 grams), salt, pepper to taste.

Cooking method

Melt butter in a saucepan or frying pan and add flour. Mix and sauté over low heat. It is important to stir constantly so that the flour does not darken around the edges and does not overcook, it remains a beautiful golden color. Remove from heat and gradually pour in milk. At the end, add spices and bring to a boil. Cook for 3 more minutes. Ready! Serve the sauce with any hot dishes - meat, fish, vegetables or side dishes.

White sauce with sour cream

This type is more high-calorie, differs from dairy in a thicker consistency and saturation. Instead of sour cream, you can take thick heavy cream.

Ingredients: flour (50 grams, sour cream (1 cup) or heavy cream, butter (50 grams), salt, spices.

Cooking method

Fry the flour in a dry frying pan. When a golden color appears, cool a little and add oil, spices, gradually pour in sour cream and mix. Boil for another 5 minutes over low heat. Mix well and strain the sauce. Fans of garlic flavors can crush a clove of garlic at the end and sprinkle with herbs.

White bechamel sauce

The school of classic culinary arts “Le Gordon Bleu” in France teaches how to make Bechamel sauce exactly according to this recipe. Everything else is just variation. Remember the main thing - if the browning is hot, then cold liquid should be poured in, and vice versa - if it has cooled down, pour in hot sour cream or milk with half an onion. Stick the cloves into the onion and sweat everything over low heat.

Ingredients: butter (50 grams), flour (50 grams), milk (1 liter), nutmeg, salt, ground black pepper (a small pinch), onion (half), cloves (3 things).

Cooking method

We will cook in a saucepan with thick walls and a bottom. Melt the butter and heat it up. We put flour in it, but do not fry it much, just heat it. Constantly stir with a spatula. Pour cold milk into the prepared browning, bring to a boil and reduce the heat, simmer until thickened. Salt, season with pepper and nutmeg, filter through a metal sieve in order to achieve a uniform consistency.

sour cream sauce

Products: 60 g flour, 100 g butter, 600 g sour cream, salt, pepper.
Sauce preparation:

mustard sauce

Products: 2 onions, pickled cucumber, 0.5 cup table vinegar, 2 tablespoons oil, 2 tablespoons flour, 1 tablespoon prepared mustard, ground pepper, salt, 1/2 lemon.

Sauce preparation:
Finely chop the onion and cucumber, put in a saucepan, pour over the vinegar and cook over low heat. In heated oil, sauté flour until brown, dilute with broth and cook, adding prepared onion and cucumber. Then add pepper, mustard, lemon juice and salt. Heat the sauce, but do not boil. You can add sour cream to the sauce. Serve with fried meat.

Horseradish sauce

Products: 2 tablespoons of flour, 2 tablespoons of grated horseradish, 0.5 cups of sour cream, 2 tablespoons of oil, 2 tablespoons of vinegar, meat broth, black pepper, bay leaf, salt.
Sauce preparation:
To prepare the sauce, you need to sauté 2 tablespoons of flour with the same amount of butter, dilute with a glass of hot meat broth, add sour cream and cook over low heat for 7 minutes. At the same time, put 1 tablespoon of oil and grated horseradish on a frying pan and lightly fry, then pour in vinegar and the same amount of broth or water, add bay leaf, 7 black peppercorns and put on fire in order to evaporate the liquid. Put the boiled horseradish into the prepared sauce, boil, remove from heat, salt, add a piece of butter and stir. Serve the sauce with boiled beef, lamb, pork.

Bechamel sauce (2)

Products: 1 large onion, 0.5 tbsp butter, 2 tbsp flour, 0.5 l milk, 250 g meat broth, salt, nutmeg, lemon juice.
Sauce preparation:
Finely chop the onion and fry it in oil, then add flour to it and fry a little more. Combine passerovka with boiling milk and hot broth, add salt, nutmeg, mix everything well, bring to a boil and boil for 8 minutes on low heat. Strain the finished sauce through a sieve and beat until foamy, add lemon juice.

tomato sauce

Products: tomato puree 900 g, strong broth 200 g, butter 150 g, sugar 15 g, ground pepper 2 g.
Sauce preparation:
Boil the tomato - puree and concentrated broth. When the mixture becomes thick like cream, season it with butter, sugar, ground pepper and salt. It is not necessary to boil the seasoned sauce so that the oil does not separate from the tomato. The sauce is served with meat dishes: fried pork, langet, fillet, meat cutlets and meatballs.

Tartar tomato sauce

Products: For 0.5 l of meat broth you need: 2 tablespoons of wheat flour, 1 onion, 1 parsley root, 1 celery root, 1 carrot, 60 g butter, 200 g tomato paste, 4 teaspoons lemon juice, 2 teaspoons sugar , bay leaf, peppercorns.
Sauce preparation:
Spasser flour in butter, then gradually dilute, pouring in small portions of hot broth until the mixture looks like thick sour cream, while making sure that there are no lumps. Then dilute the mass with the remaining broth. Finely chop the roots and onions, lightly sauté, put the tomato paste, fry for 5 minutes. Then combine them with the broth, add spices, lemon juice, sugar, salt. Cook for 20 minutes at a low boil, strain through a sieve, then rub vegetables through a sieve and bring to a boil again. Put the oil in last.

Fresh Tomato Sauce

Products: tomatoes 1.5 kg, butter 250 g, ground pepper 3 g.
Sauce preparation:
To prepare the sauce, you need to sort through the fresh tomatoes, remove the stalks, wash in cold water, cut into slices and put in your own juice, rub through a sieve, boil until the consistency of thick cream, season with butter, ground pepper and salt. After dressing, the sauce should not be boiled. Serve with meat fried dishes, as well as pasta and crumbly rice.

Garlic tomato sauce

Products: tomato puree 200 g, garlic 15 cloves, vegetable oil 40 g, lemon 20 g, parsley or dill, sugar, salt.
Sauce preparation:
To prepare the sauce in tomato puree, add chopped garlic, mashed with salt, sugar and vegetable oil, finely chopped greens and season with lemon juice. To taste, add parsley or dill, sugar, salt.

Sour cream sauce (1)

Products: 300 g sour cream, 1 tablespoon flour, 20 g butter or margarine, a pinch of ground black pepper, salt.
Sauce preparation:
Spasser the flour in butter, boil the sour cream and mix with the flour. Add pepper, salt, strain and bring to a boil. Serve with meat, vegetable, fish dishes and hot appetizers. This sauce is also used in the manufacture of sour cream sauces with various fillings.

Sour cream sauce (2)

Products: 600 g sour cream, 60 g flour, 120 g butter, pepper, salt.
Sauce preparation:
Spasser flour in butter, add sour cream, pepper, salt and bring to a boil. Serve with second courses.

Sour cream sauce with onions

Products: sour cream sauce 400 g, 1 onion, butter 30 g.
Sauce preparation:
Cut the onion into rings, fry in butter and mix with sour cream sauce. For spiciness, you can add a spoonful of spicy tomato sauce. Serve with meat dishes.

sour cream sauce

Products: 2 tablespoons flour, 2 tablespoons butter, 2 cups meat, fish or vegetable broth, 1 cup sour cream, salt.
Sauce preparation:
Fry the flour until light yellow in oil or in a dry way. Then, stirring, dilute it with meat, fish or vegetable broth and cook for 5 minutes. By the end of cooking, add sour cream, salt. Pepper is put very little so that it does not drown out the taste and smell of sour cream. Serve sour cream sauce with meat, vegetable and fish dishes.

Sour cream sauce with tomato

Products: sour cream sauce 500 g, 1 onion, butter 40 g, tomato puree 60 g.
Sauce preparation:
Finely chop the onion, fry it with tomato puree in butter, add sour cream sauce and boil for 5 minutes. Strain. Serve with fried meat, fish and vegetable dishes.

Sour cream sauce spicy

Products: 200 g sour cream, 50 g vinegar, 10 g sugar, 2 eggs, ground pepper, salt.
Sauce preparation:
To prepare the sauce, pour vinegar into a bowl, add sugar, ground pepper, salt and mix everything well with a wooden spoon. Combine the resulting mixture with sour cream and mashed whites of boiled eggs. Beat well and season with juice from fresh vegetables, fruits. Add salt to taste.

onion sauce

Products: 500 g onion, 120 g butter or margarine, 50 g vinegar, 700 g broth, pepper, bay leaf, salt.
Sauce preparation:
Finely chop the onion and fry until golden in butter, add vinegar, pepper, bay leaf, browned flour, meat broth, boil. Serve with meat and fish dishes.

garlic sauce

Products: 100 g of garlic, water, sunflower oil, salt to taste.
Sauce preparation:
Rub peeled garlic, mix with water, sunflower oil, salt. Serve with meat and fish dishes.

Horseradish sauce with vinegar

Products: 350 g of horseradish, 300 g of vinegar, 2.5 cups of water, 1 teaspoon of sugar, 2 teaspoons of salt.
Sauce preparation:
Peel the horseradish root, rinse, grate, put in a jar or other utensils, pour boiling water, close the jar with a lid. When the horseradish cools down, add vinegar, sugar, salt to it, stir everything. Serve with cold and hot dishes.

Tatar sauce

Products: 250 g of mayonnaise, 2 tablespoons of finely chopped canned cucumbers or pickled vegetables, 1 small onion.
Sauce preparation:
In order to prepare the sauce, it is necessary to add finely chopped cucumber or pickled vegetables and finely chopped onion to the finished mayonnaise.

Kefir sauce

Products: 250 g of yogurt, 1 teaspoon of sugar, ready-made mustard, pepper, half a teaspoon of salt.
Sauce preparation:
Mix yogurt with the proposed products, beat thoroughly. If kefir is too sour, add some milk and increase the amount of sugar.

Kefir or curdled milk sauce with onions

Products: 250 g of yogurt or curdled milk, 1 onion (25 g of green onions can be taken instead of onions), 2 teaspoons of sugar, ready-made mustard, pepper, salt to taste.
Sauce preparation:
Add finely chopped onion or chopped green onion to curdled milk or kefir, add other products and mix thoroughly.

Red meat sauces

Red base sauce is prepared on the basis of decoctions and broths made from dark types of the product. For example, from beef meat, game meat, certain types of mushrooms, etc. The red main sauce differs in that it also includes various contrasting components, such as tomato puree, carrots. At the same time, flour, as a thickener for red sauce, is sautéed to a light brown color in a dry frying pan without fat. At the same time, it loses its dampish taste and, in addition to color, also acquires the smell of a roasted nut. After the flour is fried, it is transferred to a separate bowl, cooled and then diluted with a small amount of chilled liquid, such as broth. The diluted flour mass should have the consistency of a thick syrup. The main part of the broth is brought to a boil, then sautéed onions and carrots are transferred to the broth, with the addition of tomato puree. Boil the vegetables in the broth for several minutes and then, with continuous stirring, pour in the diluted flour passage. The resulting thickened sauce is boiled over low heat for 40-50 minutes, after which the sauce is removed from heat. During the cooking process, spices are added, which are then removed if possible. The boiled sauce is filtered, the vegetables are ground and then the sauce is filtered and brought to a boil again. The prepared red main sauce can be used immediately for its intended purpose, both for serving dishes and for their further heat treatment, and the red main sauce can also be used to prepare derivative sauces. At the same time, derivative sauces are considered if various additional ingredients are added to the main finished sauce. So, for example, on the basis of red sauce, the following derivatives can be prepared:

Red sauce with onions;

Red sweet and sour sauce;

Red sauce with prunes;

Red sauce with red wine;

and many other options.

Red sauce - food preparation

In order to get a red brown broth, you need to cook the bones for a very long time, after frying them to a ruddy color. The basis of the sauce is red flour sauteing. The flour is fried until red-brown and diluted with broth. It is not difficult to get the main sauce, and then it all depends on the dish for which the sauce is being prepared, as well as the imagination and skill of the cook. You can give red sauce flavors with sour cream, vegetable or butter, various spices, aromatic roots and herbs. Too fatty sauce is easily corrected by straining through a cloth dipped in cold water.

The basis for red broths is the broth.
Broth preparation:
To prepare the broth, take 3 liters of water, 1 parsley root, 1 carrot, 1 celery root, 1 onion.
Boil brown broth and strain.

Basic red sauce

Products: 1 l brown broth, 2 tablespoons fat, 2 tablespoons wheat flour, 1 onion, 1 carrot, 1 parsley root, 1 celery root, 50 g tomato paste, 1 tablespoon sugar, 2 tablespoons butter or margarine, black pepper fragrant, salt.
Sauce preparation:
To prepare the sauce, it is necessary to heat the fat in a saucepan, pour flour into it and sauté it over moderate heat until light brown. Separately, sauté finely chopped onions, carrots, parsley and celery with fat. Add tomato paste to the sautéed roots, previously diluted with broth, and sauté everything for another 10 minutes. Pour the hot, filtered brown broth into the flour passerovka with continuous stirring. Boil the resulting homogeneous mass for 25 minutes, then add browned roots and pepper to it and continue to cook, periodically removing fat for another 10 minutes. Then strain the sauce through a sieve, wipe the boiled roots. Add sugar, salt to the sauce, bring to a boil, remove from heat and season with oil. The main red sauce is used to prepare derivative sauces with onions, mushrooms, mustard, prunes. It goes well with red wine, garlic, blackcurrant jam, tomatoes, sweet peppers and other products, seasonings and spices.

red sauce simple

Products: red main sauce 1000 g, butter 80 g, garlic 1 pc, pepper 1 g.
The sauce prepared on meat, bone broth is served only with meat dishes. Sauce on meat and vegetable broth is served with vegetables, fish, meat. Sauce on fish broth - only for fish.
Sauce preparation:
Salt the hot main sauce, add ground black pepper, garlic mashed with salt, heat to a boil, strain through a sieve. Put the dishes with the sauce in a water bath, put the butter in the sauce and mix thoroughly. To improve the taste, meat juice can be added to the sauce in the amount of 100 g per 1 liter of sauce or 25 g of concentrated brown broth, while reducing the corresponding amount of the main red sauce. Serve the sauce with cutlet mass dishes, ham, sausages, sausages, stew, azu, stewed and baked meat.

Red sauce base

A good sauce can emphasize the merits of a dish, while a bad sauce can ruin it hopelessly. Red sauce requires patience, skill and taste. It is no coincidence that entrepreneurs have specially trained chefs in restaurants who specialize in sauces. The basic recipe will help every housewife become a pro chef - having learned how to cook it, you will arrange a home restaurant for your loved ones.

Ingredients: brown broth (1 liter), butter (50 grams), carrots, onions (2 pcs), wheat flour (350 grams), sugar (25 grams).

Cooking method

Cook brown broth - fry the bones and put them in a saucepan. Cook for several hours, filter. Divide the broth into 2 parts. Saute flour without fat in a pan, cool slightly and pour in warm broth. Beat the mass until the lumps disappear. We also pass the onion and roots, mix with the second half of the broth and bring to a boil.

Then mix everything together and cook for half an hour. At the end of cooking, calcine the sugar in a frying pan and add the wife to the sauce, strain, grind the parts of the vegetables, salt, add spices. Bring to a boil and cool. Now you can add other ingredients to this sauce to taste - onions, vinegar, wine, mustard, garlic, and so on.

Red sauce with wine and mushrooms

If you have already learned how to prepare the main sauce, moving on will be much easier. Taking it as a basis, we will prepare mushroom sauce. Mushrooms need very little, but if you want to cook a real mushroom dish, increase their number and add a side dish - mashed potatoes, rice or pasta.

Ingredients: Red sauce according to the original recipe for the base (1 cup), onion (several heads), mushrooms (200 grams), tomato (1 spoon), butter, red wine (2-3 spoons), salt, pepper, garlic and herbs.

Cooking method

Peel the onion and mushrooms, rinse and cut into cubes. Put in a saucepan and sauté in butter for 10 minutes. In the finished sauce, add red table wine and chopped parsley. Squeeze out the garlic at the very end. Hot sauce can be served with poultry, game or meat products - cutlets, meatballs, meatballs.

Sauce with fresh mushrooms

Products: 4 cups of the main red sauce, 200 g of white mushrooms or champignons, 2 onions, 50 g of highly concentrated brown broth, 3 tablespoons of butter, 2 cloves of garlic, lemon juice, salt.
Sauce preparation:
To prepare the sauce, you need to finely chop the onion and sauté it. Wash the mushrooms, chop, sauté in butter, then combine with sauteed onions, red sauce and highly concentrated brown broth and cook at a low boil for 15 minutes. After that, season the sauce with butter, lemon juice, carefully crushed garlic, salt, mix well. Serve with meat, fish and vegetable dishes.

onion sauce

Products: red main sauce 900 g, margarine 50 g, butter 40 g, 3 onions, sugar 10 g, vinegar 9% 80 g, black peppercorns 1 g, 2 bay leaves.
Sauce preparation:
Finely chop the onion and lightly sauté in margarine so that the color of the onion does not change. Pour vinegar into the browned onion, put peppercorns, bay leaf and boil for 8 minutes. Then pour in the red main sauce, add sugar, salt and cook for 10 minutes. Season the sauce with butter.

Blackcurrant sauce

Products: 0.8 l of the main red sauce, 100 g of red grape wine, 1 glass of broth, 4 tablespoons of butter, 150 g of blackcurrant jam, 200 g of ham bones, black peppercorns, bay leaf, parsley, 10 g of tarragon, salt .
Sauce preparation:
Grind bones of smoked meats, lightly fry, pour wine and broth, cook for 20 minutes, adding tarragon, coarsely crushed pepper, bay leaf, parsley and black currant jam. Combine 2/3 boiled mass with red sauce, boil for 10 minutes, strain, season with salt and butter. Serve the sauce with the meat of wild animals - hare, elk, goat, as well as cutlets, stews, game.

red onion sauce(1 option)

Products: 0.5 l of the main red sauce, 3 onions, 1 tablespoon of butter, lemon juice or vinegar, sugar, salt.
Sauce preparation:
Onion cut into rings, fry in oil. Add a little lemon juice or vinegar, salt, sugar to the browned onion. Let it go until ready and dilute it with a red main sauce.

red sauce

Products: 1 tablespoon flour, 1 tablespoon butter, 1 carrot, meat broth, 1 parsley root, 1 onion, 1 tablespoon tomato puree, 2 tablespoons butter.
Sauce preparation:
Fry flour with the same amount of oil until dark brown, mix with tomato puree and dilute with 2 cups of meat broth. Add lightly fried chopped roots and onion and boil over low heat for 30 minutes. Strain through a sieve, salt and put a piece of butter. Serve with fried meat, chopped cutlets, rolls, etc.

dill sauce

Products: 1 tablespoon chopped dill, 1 tablespoon butter, 1 tablespoon wheat flour, 1 cup milk, 2 tablespoons sour cream, salt.
Sauce preparation:
Dry the flour, mix it with butter, milk, boil over moderate heat. Before serving, beat the resulting mass with lemon juice and egg yolk.

Sweet pepper garlic sauce

Products: 3 heads of garlic, 2 teaspoons of ground red pepper, 2 yolks, 0.5 cups of vegetable oil, lemon juice, salt.
Sauce preparation:
Combine crushed garlic with ground sweet red pepper, salt, egg yolk, vegetable oil, lemon juice. Grind until a homogeneous mass is formed. Serve with meat and vegetable dishes.

red onion sauce(Option 2)

Products: red sauce 0.5 l, 2 onions, butter 30 g, spices.
Sauce preparation:
Cut the onion into rings, fry in butter, sprinkle with salt, sugar, pour a little vinegar, simmer until cooked, add to the red sauce and stir.

Italian sauce

Products: 800 g of the main red sauce, 150 g of tomato puree, 120 g of mushrooms, 50 g of ham, 2 onions, 3 tablespoons of melted butter, 100 g of dry white wine, 10 g of tarragon, black allspice, parsley, salt.
Sauce preparation:
Combine the main red sauce with finely chopped sautéed onions, finely chopped roasted ham and mushrooms, dry white wine, put on fire and cook for 9 minutes. Add finely chopped parsley, tarragon, pepper, salt and boil everything. Serve the sauce with fried meat, poultry, game.

English mint sauce

Products: 4 tablespoons mint, 2 tablespoons sugar, 1 tablespoon vinegar, 4 tablespoons water.
This sauce was served to the table of Russian tsars only at the most solemn receptions.
Sauce preparation:
Take 4 tablespoons of mint, chop it finely, add 2 tablespoons of sugar, one tablespoon of vinegar, 4 tablespoons of water. Let stand 2 hours. The sauce is served with meat and fish dishes.

Peanut sauce

Products: 3 onions, 2 tablespoons butter, 1 tablespoon flour, 2 tablespoons ground nuts, 3 garlic cloves, salt, vinegar, 3 egg yolks.
Sauce preparation:
Finely chop the onion, fry it in butter, add flour, pour 2/3 cup of hot broth and cook for 10 minutes, then strain through a fine sieve. Grind walnut kernels, add garlic, egg yolks, salt, vinegar. Mix everything. Cook without letting it boil. Serve chilled with meat and fish dishes.

mayonnaise sauce

Products: sunflower oil 800 g, egg yolks (6 pieces) 90 g, ready-made mustard 30 g, vinegar 200 g, sugar 30 g.
Sauce preparation:
Separate raw egg yolks from proteins, add mustard, salt to them and mix thoroughly. Then, with continuous beating, pour in sunflower oil, first one at a time, and then 2 tablespoons at a time. The oil should have a temperature of 15-16 degrees. At this temperature, it emulsifies better, i.e., it breaks into small balls, which are distributed in the egg yolk without connecting with each other. Pour in a new portion of oil after the emulsification of the previous portion has ended. The finished sauce should be thick and hold well on the spatula. Pour vinegar into the prepared sauce, add sugar, mix well. After the introduction of vinegar, the sauce becomes a little thinner and whiter. In order to obtain a stable emulsion, it is better to make mayonnaise in a mixer. Use for cooking some sauces, dishes, salad dressings.

Mayonnaise at home

Products: 350 g of vegetable oil, 3 yolks, half a teaspoon of salt, 50 g of 3% vinegar, a little mustard.
Preparation:
Cool vegetable oil and yolks, mix and beat, but only in one direction and continuously. Then, while stirring, pour in a thin stream of 40 g of vegetable oil until completely combined and, without ceasing to stir, pour in all 350 g in the same portions. The mass must be quickly cooled (put in a container with water or ice). The sauce should be thick and stick to the beater. Then you need to add 50 g of 3% vinegar and mix well again.

Mayonnaise sauce with sour cream

Products: vegetable oil 600 g, sour cream 300 g, 4 yolks, ready-made mustard 30 g, sugar 15 g, ground pepper 2 g.
Sauce preparation:
Prepare sauce - mayonnaise and add thick sour cream, sugar, pepper to it and mix well. Serve with cold dishes of meat, fish, and also use as a dressing for salads.

polish sauce

Products: 350 g butter, 4 hard-boiled eggs, 3 g citric acid, parsley, salt.
Sauce preparation:
Melt the butter, mix it with finely chopped eggs, add citric acid or lemon juice, salt and finely chopped parsley. The sauce is served with fish dishes.

Examples of dishes with white sauce

Recipe 1: (creamy)

Patience and perseverance! Here's what we need to cook beef tongue. By itself, it is cooked for a long time, making a creamy sauce for the tongue will add even more trouble. But the result! It is in order to enjoy the delicate taste of this beef delicacy that we all start. So, into battle!

Ingredients: beef tongue (1 pc), butter (30 grams), sour cream (150 grams), flour (15 grams), salt, ground pepper, spices to taste.

Cooking method

Put a pot of water on the fire. We put peppercorns and bay leaves in boiling water, and then cook the tongue in it - about 2 hours. Half an hour before the end of cooking, salt (1 spoon). At the end of cooking, remove the tongue and lower it into cold water. After five minutes, the skin should peel off very easily. We clean the tongue, cut it into slices of 7-8 cm.

Fry in butter for about 3 minutes on each side. Prepare the sauce: pour 2 tablespoons of flour and 3 tablespoons of thick sour cream into a measuring cup. Mix, salt, add 150 grams of water and dilute the flour in this mass. Pour the sauce over the tongue and simmer for 1-10 minutes. A soft, pleasantly smelling delicacy is ready!

Recipe 2: Boiled lamb in white sauce

Lamb is a specific meat. Many are repelled by its characteristic pungent smell. Our white sauce will do it, which will nourish the lamb with creamy taste and spices. So, if you have lamb shoulder or brisket, go ahead.

Ingredients: lamb (500 grams), potatoes (600 grams), onions (2 heads), carrots (2 heads), spices, flour and butter (1 tablespoon each).

Cooking method

Wash the beef, pour a small amount of water, cook over low heat. Remove the foam on time, cover with a lid and wait about an hour and a half. Half an hour after the start of boiling, add vegetables, salt. Boil potatoes. We use the broth to prepare a white sauce - pass the flour in butter and dilute it with broth, add sour cream. Cut lamb into flat pieces. We lay out boiled potatoes on a side dish and pour white sauce.

Examples of dishes with red sauce

Recipe 1:

In addition to beef broth, we also need meat, garlic, a little wine and paprika. The dish turns out amazing - soft meat in a sauce with vegetables and spices.

Ingredients: Beef (600 grams), broth (1 liter), paprika (1 spoon), tomato puree (1 spoon), butter (40 grams), red wine (100 ml), vegetables (3-4 types for garnish), flour.

Cooking method

Clean and cut vegetables. Bring the broth to a boil and cook the meat in it until tender. Remove from heat and leave for 10 minutes. Boil vegetables in broth. Mix onion, oil, paprika, garlic, wine in a saucepan, simmer until the volume is reduced by half. Mix with broth, tomato, and boil. Pass the flour in a frying pan in butter, gently mix with the sauce. It remains to bring to a boil, remove from heat and let it brew.

Recipe 2: Chicken liver in red sauce with wine

Liver, especially chicken liver, is a product that cooks very quickly. If it is overcooked, it becomes tough and tasteless, so do not overcook it in a pan. And after adding the sauce, the dish just needs to be brought to a boil - and it is ready.

Ingredients: chicken liver (300 grams), mushrooms (champignons, 100 grams), red sauce with wine (200 grams), melted butter (40 grams), salt, pepper.

Cooking method

Make sure that bile is properly removed from the liver. Rinse and dip in boiling water for a few minutes. If the pieces are too big, cut them in half. Salt, pepper and fry in oil. Add mushrooms and fry until mushrooms are browned. Mix with sauce and bring to a boil. Serving to the table - sprinkle the dish with herbs right on the plate, you can add sour cream or tomato sauce. The best side dish might be crumbly rice or fried potatoes.

There are many variations of white sauce

- Cheese. Pour grated cheese (100 grams) into the base hot sauce, melt over low heat and serve immediately.
- Sauce with herbs. Finely chop the dill or parsley and add to the finished sauce.
- Mushroom. Fry finely chopped mushrooms in oil and add to the sauce together with a spoonful of lemon juice.
- Caper. Grind the capers and add to the main sauce along with a spoonful of lemon.
- Onion. Fry the onion over low heat with the addition of butter. Add before sautéing, boil for 5 minutes.
- Shrimp. Peel and chop the shrimp and add along with ground white pepper.

If you associate the name red sauce with color, and not brown broths, in addition to ketchup, you can name several more common sauces.

The hot sauce brand of red sauces is Tabasco. It is prepared from Tabasco - the fruits of cayenne pepper, with the addition of vinegar. For storage and aging of the sauce, oak barrels made of white Limousin oak are used. Spicy taste and special sourness are popular all over the world. Red peppers are ground into puree with the addition of special salt. Then the mixture is poured into barrels and left for three years to ferment. At the end it is filtered and bottled with the addition of vinegar. Tabasco is a hot condiment, an essential ingredient in Bloody Mary, an alcoholic cocktail.

Another representative of red shades is salsa, a typical Mexican sauce. In its composition, tomatoes can be mixed with physalis and chili, pepperoni, onions and garlic. Unusual for Russia, the combination of onion and feijoa in Mexico is as native as our wild garlic or radish.

Since the French invented sauces, they have been divided into red and white, and this had nothing to do with color. White sauces are made in clear vegetable or chicken broth with the addition of flour lightly fried in butter, while red sauces are made in meat broth, rich and strong, while the flour is fried to a red-brown color. In modern cooking, the assortment of red sauces has been replenished with sauces from red vegetables, berries and fruits, which give dishes a pleasant sourness or sweetness - it all depends on the recipe. Not all housewives, especially beginners, know how to prepare red sauce so that it harmoniously complements the taste of products. So, today we are preparing red sauces!

In some French restaurants, sauces are prepared by specially trained chefs, because, according to the French, anyone can learn to fry, bake and cook, but it is impossible to learn how to cook sauces - such a talent is given to a person from birth. This does not mean at all that we cannot make sauces at home, we just need to first learn from professionals, and then experiment in our own kitchen.

In almost all recipes for homemade red sauces, it is advised to start with the preparation of the base - for this, the meat bones are fried until golden brown, and then boiled for a long time. Next, the flour is fried in a frying pan without oil to a reddish hue and combined with the broth. Such flour acquires an appetizing aroma of roasted nuts. The preparation of the sauce is completed by introducing additional ingredients into it - butter or vegetable oil, sour cream, carrots, tomatoes and other vegetables, herbs, roots and various seasonings.

Cooking brown broth for red sauce

We will need the basic red sauce to prepare all the other red sauces. To begin with, cook the broth from meat bones: you can take beef, pork, veal, lamb, as well as the bones of poultry and game. Rinse them well, chop them into small pieces and bake in the oven on a baking sheet at a temperature of 170 ° C - for this you will need 1-1.5 hours. The bones should be stirred periodically. At the end of baking, add chopped onions and roots to them.

The finished bones should turn brown, after which they are transferred to a saucepan and poured with water (take 1 liter of water for 0.5 kg of bones). When the water boils, lightly salt the broth, remove the foam and fat, reduce the heat and continue to cook for about 5-6 hours, removing the foam if necessary. An hour before cooking, add the parsley and celery roots along with the leaves to the bones.

Cool and strain the broth - it should have a brownish-red hue.

Basic red sauce: recipe with photo

Fry in a hot skillet 2 tbsp. l. wheat flour until light brown, about 3 minutes. Mix the slightly cooled flour with a glass of warm broth and stir well to get a homogeneous gruel without lumps. Stir the gruel into a pot of boiling broth - it will immediately become thick.

Saute chopped onion, carrot and parsley root in a pan with 2 tbsp. l. vegetable or butter, without frying the food, so that the broth has a delicate taste. Add 40 g of tomato paste or 100 g of fresh tomato puree to the vegetables and simmer for a while, stirring the vegetables. Put the vegetable preparation into the boiling broth and cook for another half an hour, at the end add a pinch of sugar and salt, a few black peppercorns and a couple of bay leaves to the sauce.

Cool the sauce and strain it through a sieve, rubbing the vegetables. Bring the sauce to a boil again and put a piece of butter in it. This sauce can be poured over main dishes and side dishes, stew meat, fish and vegetables in it.

What can you cook with red sauce

It turns out very tasty mushroom sauce for meatballs, meatballs, cereals and vegetables. Fry 200 g of mushrooms with a few heads of chopped onions in butter and mix them with 1 cup of the main red sauce, pour in 3 tbsp. l. red table wine, add parsley and chopped garlic to taste.

Onion-garlic sauce is good with any meat, potatoes, vegetables and rice, and it is prepared from 3 finely chopped onions, browned with 50 g of butter. Mix the onion with 80 ml of 9% vinegar, 3 chopped garlic cloves, a few black peppercorns and bay leaf, cook for 10 minutes, pour 900 ml of the main red sauce into the onion, add a pinch of sugar and salt. Boil the sauce for another 10 minutes and add 40 g of butter to it for a delicate texture and mild taste.

On the basis of red sauce, French Madeira sauce is also prepared - for this, it is enough to pour a glass of Madeira into the broth, you get a very unusual and aromatic sauce for meat and poultry.

Fruits, dried fruits and berries can be added to the base red sauce (for example, soaked prunes and raisins, which were stewed with bay leaves and other spices). After that, the bay leaf should be removed, and the fruit mass mixed with red sauce, adding nuts and a little red wine for piquancy. Sauce with dried fruits gives the meat new shades of taste and aroma, it is perfect for a festive table.

How to cook red sauce: secrets from French chefs

When you prepare the main sauce, add a little juice of fried meat to the boiled broth - it will turn out to be richer, brighter and more spicy. Do not overheat the flour during frying, otherwise it will be slightly bitter, which will affect the taste of the sauce. Burnt sugar is sometimes added to the classic red sauce to give it a dark color, caramel flavor and aroma.

If there is no time to boil the broth, you can take the meat juice left over from frying the meat as a basis, slightly diluting it with water. To save time, flour is sometimes sautéed with vegetables, but separately from tomatoes. And most importantly - never put vegetables and fruits in red sauce without prior heat treatment, otherwise its taste will suffer. For a change, you can add pickles, capers, sweet peppers, mustard to the sauce. And not only - experiments are welcome.

If you use hot chili peppers for the sauce, you can pour boiling water over it for half an hour to soften the burning taste, because not everyone likes too hot seasonings.

Bordeaux, adjika, red pesto: red sauces for meat

French Bordeaux sauce is served with a juicy entrecote and is also prepared on the basis of a basic red sauce. Fry 3 chopped onions in 2 tbsp. l. olive oil, pour in a glass of any red wine and flavor this delicious mixture with a pinch of black pepper and bay leaf. Pour in 200 ml of the prepared red sauce and simmer for about 10 minutes. Now cut into slices 100 g of beef marrow, put in the broth, let it brew and stir well. When serving, spread the pieces of beef brain on the meat, and pour over the top with an exquisite and tasty sauce.

Adjika is very popular in our country. This Abkhazian red sauce is made from sweet bell peppers, garlic and spices, but some recipes include apples, chili peppers, horseradish, carrots and tomatoes. Vegetables are chopped in a blender or scrolled through a meat grinder, brought to a boil and boiled for about an hour, and then vegetable oil is added to the sauce.

Interestingly, there is a variant of Italian, where instead of a large amount of greens and pine nuts, there is an oven-baked red bell pepper and roasted hazelnuts, although some fresh herbs are added to it for flavor - parsley and basil.

Cooking ketchup at home

You can do it in a simpler way, because there is not always time to cook brown broth. The most useful ketchup is made from raw tomatoes, which have previously been peeled. Puree the tomatoes in a blender, add salt, sugar, ground black pepper, garlic, red hot pepper to taste - whatever you like. And the sauce is ready!

Tomato sauce is also prepared hot - to do this, chop 4 ripe tomatoes in a blender, combine them with 4 onions cut in half and 4 bay leaves. Boil the sauce for 20 minutes, stirring, then remove the bay leaves and onions, add a pinch of salt, 300 g of sugar, 1 tsp. cinnamon, 1 tsp black pepper and 0.5 tsp. red hot pepper. Boil the sauce for another half an hour, then pour into jars and roll them up.

In some recipes for tomato sauce, roots and onions are sautéed in vegetable oil with flour, after which tomato paste or tomato puree is added, meat broth is poured in, and then the sauce is flavored with spices.

Homemade ketchup is also prepared with mustard, plums, apples, cranberries, garlic, horseradish, bell peppers, sour cream and dry red wine. By the way, with the addition of ginger, honey or cream cheese, you get a very exotic sauce - to the delight of gourmets!

Sweet red sauce from berries and fruits: a step by step recipe

Fruit and berry sauces made from cranberries, lingonberries, viburnum, red currants, cherries, strawberries and raspberries are suitable not only for desserts, but also for meat, giving it a fuller and richer taste. Sweet and sour berry sauces combined with meat and poultry are traditionally used in Russian cuisine, especially if the meat is grilled.

Let's try to make a fragrant cherry sauce that will turn meat into a culinary masterpiece.

1. Rinse 250 g of cherries, free them from stones, put them in a pan and heat well.

2. Slightly reduce the heat and add 2 tbsp to the cherry. l. sugar to make it juice.

3. Stew the cherry for 10 minutes, mash it well with a fork.

Sauces bring variety to any cuisine, add spice, help to give food a completely different taste. By itself, red sauce is not a dish, but the recipe for the right sauce can improve and even “fix” the taste of a failed dish. And for some dishes, sauce is an indispensable component.

How to make red sauce?

The recipe for red sauce is based on tomato and one prerequisite - toasting flour. Flour is a thickening agent, if it is not fried, the sauce will have an unpleasant taste, and its consistency will turn out to be viscous.

red sauce recipe

The main red sauce is an excellent base for making other sauces - with onions, mushrooms, wine, vinegar and other spices. You can experiment with flavors, look for that rare ingredient that will give your red sauce recipe a special zest.

Ingredients:

  • onion - 1 pc.;
  • carrots - 1 pc.;
  • parsley root - 30 g;
  • wheat flour - 40 g;
  • broth - 500 ml;
  • butter - 20 g;
  • tomato paste - 30 g;
  • salt, sugar, pepper - to taste.

Cooking

Heat a frying pan over a fire, add flour and fry it until golden brown. Then set the pan aside and allow the ingredient to cool. Pour the broth into the flour in a thin stream and stir well so that there are no lumps. Finely chop the onion, carrot, parsley root and sauté in hot oil in a frying pan. Add tomato paste, bring to a boil. After that, pour in the broth diluted with flour, mix and bring to a boil again with the lid closed. Cook on low heat for about 10 minutes. At the end of the preparation of the red sauce, add salt, pepper, sugar. Strain the finished sauce, mash the vegetable mass with a blender. Mix everything and bring to a boil again. The sauce is ready, now you need to cool it and you can serve it to the table.

Red meat sauce

If you want to serve red sauce for meat, cook it in meat broth and at the end of cooking add 1-2 tablespoons of port wine and the same amount of butter to the pan.

Red sauce for fish

To emphasize the taste of a fish dish, prepare a red main sauce in fish broth, add 2-3 chopped pickled cucumbers, 5-6 olives and a slice of lemon to the vegetables.

Whichever red sauce recipe you choose, be sure that your dish will sparkle with new colors and pleasantly surprise your guests!