<! - @page {size: 21cm 29.7cm; margin: 2cm} P {margin-bottom: 0.21cm} ->
We are all used to adding mayonnaise, ketchup and other liquid condiments found in various jars or bags on store shelves. And for a long time no one remembers that this is a sauce. And according to the rules of good form, each sauce has its own dish.
Sauce is, first of all, a spice, and not an independent dish. And the spice is prepared in order to emphasize the taste and character of the main dish. A sauce is a mixture of several ingredients. The liquid portion or base of the sauce can be represented by vegetable, mushroom, meat, fish and other broth. To add density to the base add flour, starch, dairy products, vegetable oil. The second part of the sauce determines its personality, character. For this, herbs and spices are used. These include ginger, pepper, parsley, dill, garlic, onions, cinnamon, vanilla, cloves, all kinds of pepper, mustard seeds.
It so happened that France is the birthplace of sauces. Although in any cookbook of the peoples of the world, you can find at least one recipe for a sauce that is unique to a particular people and its cuisine and has a unique recipe.
Back to France. It is believed that French experts have created more than 3,000 different sauces. All sauces got big names. Some recipes are still used, some have remained in history.
Russian cooking also knows many recipes for this seasoning: meat, fish, lean sauce and others. In the XV century, in addition to salt, grated horseradish seasoned with anise was served on the table. Peter I, who cut a window into Europe, brought changes to traditionally Russian cuisine. It has become fashionable to invite cooks from France, and along with them sauce came to Russia.
Conventionally, these liquid seasonings are divided into two groups. The first is the sauce itself. Served in a special gravy boat and added to a specific dish - chop, fish, meat. The second is dressing, or salad dressing. For example, to combine the components of a salad - sour cream, mayonnaise, vegetable oil or various sauces based on them. Dressing is used to decorate a dish, to give it juiciness, aroma, piquancy.
Consider some recipes for sauces. For a part, 1 tablespoon is taken.
Recipe One - Lenten Sauce
Its feature is that the base is vegetable or vegetable oil.
Lenten bechamel is the same lean sauce. Suitable for boiled potatoes and carrots. 2 parts of flour need to be fried in a pan until golden brown. Bring two glasses of vegetable broth to a boil and mix it with flour. It is necessary to stir for a long time until it thickens, then remove from heat. In hot lean sauce add salt, lemon juice, grated nutmeg, finely chopped greens. Seasoning is ready.
Walnut sauce is suitable for boiled or baked vegetables. To prepare it, a glass of walnut kernels should be crushed in a blender to an oil condition. Add the same clove of garlic, salt, cilantro, turmeric and beat again. Add a little warm water.
Spicy ginger paste. Good for fishcakes, potato dishes. Ingredients: 1 clove of garlic, 2 parts rice vinegar, 1 part shallots, 2 parts finely worn ginger, 1 part soy sauce, ground chili pepper on the tip of a knife. All components are loaded into a blender and brought to a puree condition.
The second recipe - lean mustard sauce - for rice and vegetable dishes
Mix one teaspoon of flour with one tablespoon of water, heat, dilute into three glasses of vegetable broth. Boil a little, strain, add a tablespoon of Sarepta mustard, a little vinegar, two teaspoons of sugar, salt and boil again.
Recipe Three - Meat Sauce
Finely chop a few onions and fry in oil until golden brown. Sprinkle with flour, move and warm. Pour the meat broth and bring to the consistency of sour cream. Grind 100-150 grams of meat in a blender, transfer to a sour cream billet in a pan and warm for 10-12 minutes. Add salt, sour cream, herbs (quantity to taste) and boil for a few more minutes. The sauce is suitable for boiled potatoes.
Fourth Recipe - Blue Cheese Sauce
It is considered a classic American sauce, which is based on an elite blue cheese with mold. It is preparing very fast.
150 grams of blue cheese Dor Blue crumble or grate, pour 3 parts lemon juice, sprinkle with white pepper and add 6 parts sour cream. Stir, cool. And Bon Appetit!