Healthy and nutritious meat dishes are very diverse. But they can get bored. Mistresses solve this problem simply with the help of sauce. Each chef has a small list of various additions to dishes, not the last place in which sauces for meat take.
The complexity of cooking is different. Thanks to sauces, the meat dish becomes juicier and more aromatic. It is, at its core, seasoning. But it is not for nothing that the chefs have long attached such importance to it - any dish, thanks to this addition, takes on piquancy. Everyone knows meat with soy sauce, tomato or cream.
Sauces are called semi-liquid hot, as well as cold dishes that complement the main. To prepare them, you need passivated flour, which is poured with water. Instead, meat or vegetable broth is sometimes used . They also use flour fried in butter and doused with milk. The consistency of sauces can be different, but, as a rule, resembles not too thick sour cream. Very interesting meat sauces in terms of names. They are formed on the basis of flavoring or spicy types of additives. Different types of meat are suitable for different types of seasoning. For dishes to have a unique flavor - you can use a variety of recipes. Here are a few of them:
Cream sauce
Be sure to learn how to make light creamy meat sauce . It is often simply supplemented with a single ingredient, and get a different kind of seasoning. But in itself it is very tasty. This recipe from the "sauces for meat" category is served with cooked meat dishes, as well as various minced meat dishes.
2 tbsp. melt tablespoons of oil and calcine until water evaporates. Add 2 tbsp. tablespoons of flour (it should be fried to a light yellow tint). Now, stirring all the time, you should add liquid. The sauce is cooked for several minutes. It needs to be salted. Then add 100 grams of cream, a teaspoon of butter and hold on the stove for a few more minutes until it thickens. Some culinary experts advise adding ground nutmeg to it.
Celery sauce
Another good recipe is celery sauce. This type of greenery is not loved by everyone. But in the composition of the sauce, it acquires a different flavor, retaining its aftertaste. This seasoning is made from a mixture of light basic sauce, 1 tbsp. spoons of grated celery root and parsley. The grated root is added to the sauce. Greens must be mixed when the seasoning is ready.
Wine sauce
The following sauce should be served with dishes with sausage, minced meat and beef.
In a saucepan, mix 3/4 cup of wine (dry white) and 60 gr. weak three percent vinegar with tarragon and other spices - chervil, black pepper and peas. Then put on the stove. Keep on fire until the liquid is half-boiled. In a bowl, beat egg yolks (3 pcs) in succession with salt, gradually pour in a thin stream into the composition of the hot wine broth, always stirring constantly. Then the egg yolks will not curl.
Continuing stirring, add a thin stream of 200 g. melted butter and stir until the contents appear like thick sour cream. Then the resulting workpiece is placed in a water bath. Continue stirring for about a minute. When the sauce is ready, you need to remove it from the water bath, strain it carefully, add a pinch of red pepper, fresh parsley and mix thoroughly.
Chefs are advised to add concentrated broth to meat sauces. In this case, the taste of seasoning becomes more saturated. The famous Valois sauce, which is served with chicken and eggs, is one of the types in which chicken stock must be present.
Meat sauces involve various cooking options, so you can allow yourself to be imagined and experiment.