The most common pork sauce is Bechamel. To prepare it, you will need 55 g of butter, 1 tablespoon of wheat flour, 0.6 l of cold milk. In a saucepan, melt the butter and add the wheat flour, fry for about 2.5 minutes, then slowly pour in the milk. Cook the sauce for 10 minutes, stirring constantly, otherwise it may burn. The mass is cooled, while it is very thick. If you add half a mushroom cube to this pork sauce, the taste will be much richer. Milk in the recipe can be replaced with chicken or pork broth. In this case, you get the basis for the sauce "Robert" - an old French seasoning.
To prepare the Robert sauce, fry the onions in butter, add a little dry white wine and the base for the sauce. Mix the mass well, warm over low heat, add a dessert spoon of mustard. Mix the pork sauce thoroughly and cool.
When frying pork in a pan, meat juice is secreted, which thickens at the bottom of the dishes and “caramelizes”. To prepare the sauce, meat juices are deglazed, that is, mixed with a small amount of liquid. Pork sauce from meat juice can be prepared with the addition of cream, brandy, vegetable broth, sour fruit juice, port. Various vegetables, such as tomatoes, are also added to sauces with meat juice. Mixing with meat juice, tomatoes turn into a puree mass, which is seasoned with wine vinegar and served with fried pork and sausages. An unusual sauce is obtained by deglaiming meat juice with wine. Then, prunes, a little jelly and red currants or lingonberries, thick cream are added to the sauce. The sauce is warmed up a little and served with ham or baked pork.
Shashlik is often prepared from pork, the recipes of which are usually sought. But kebab sauce is usually overlooked. Barbecue can be served with simple ketchup, but a specially prepared sauce will be much tastier. To prepare the shish kebab sauce, mix tomato paste with a small amount of boiled water. Prunes need to be soaked and minced or chopped very finely. Add chopped prunes, a little ground walnuts, coriander seeds, lemon juice to tomato paste. Boil the sauce on low heat for 5 minutes, cool. Serve seasoning better chilled.
Beef Sauce
To prepare the sauce, you will need 55 g of butter, 150 g of porcini mushrooms or fresh champignons, broth, a spoonful of wheat flour, 0.6 l of tomato juice. Mushrooms must be cleaned and cut into thin slices. Then fry them for 6 minutes in butter. Pour wheat flour to the mushrooms, pour tomato juice and broth. Boil the sauce on low heat for about 25 minutes. Serve warm.
Saffron sauce is good for boiled beef. To prepare it, you need 1 liter of meat broth, 40 g of butter, 1.3 tablespoons of wheat flour, a small onion, celery and parsley root, white dry wine, powder or saffron infusion. It is necessary to finely chop onions and fry it in butter. In the broth put chopped white roots and fried onions. Add flour diluted with broth, previously fried with butter. Boil for one hour. Rub the sauce, add saffron and white wine, warm.
For beef roast, Romanian Ostropel sauce is good. To prepare it, chopped garlic must be fried with lard, then add a little flour. Dilute the mass with hot broth or boiling water. Boil for 10 minutes, season with a little wine vinegar and red pepper. This sauce can also be made with tomato paste. "Ostropel" goes well with lamb, dishes from any bird, game.