Sauce - a liquid seasoning or gravy that is served hot or cold, complements and emphasizes the taste of the main dish, gives it a flavor, enhances its nutritional properties. With the help of sauces, you can improve the appearance of the finished product and even change its taste.
However, sauce, gravy, seasoning - this is just a good (and very important!) Addition to lunch, breakfast or dinner. Few people want to eat sauce (ketchup, mayonnaise or more refined bechamel, pesto and the like) without pasta, meat, fish, vegetables, cereal.
What are sauces?
The legislator for the use of sauces in cooking is France. From the XVII century until today, French cuisine has invented more than three thousand recipes for the preparation of sauces, which are actively prepared by professional chefs. In world gastronomy, their number totals more than ten thousand.
Despite such a variety of liquid seasonings, gravy and additions to main dishes, they can be divided into eight groups:
- tomato - based on tomatoes;
- Spanish - based flour and brown broth;
- veloute - prepared on flour and white broth;
- allemande is a veloute in which egg yolks are added;
- demi - glace - based on jelly broth;
- Dutch - based on eggs and butter, cooked in a hot way;
- bechamel - prepared from a mixture of butter and flour with the addition of cream or milk;
- mayonnaise - a mixture of cold vegetable oil and raw eggs.
One way or another, all recipes for sauces are based on one of the above. Variety is achieved by adding various spices, aromatic herbs, fresh herbs, flavors, the secrets of input and processing components.
Each group has several basic sauces. It would be nice to learn how to cook them, then to experiment in your kitchen using a variety of additives.
Rui mayonnaise sauce
Rui is a sauce based on mayonnaise (a cold mixture of vegetable oil and yolk). He got his name by his red color. "Rui" in translation from French - rust.
This sauce is served with fish dishes, goulash, is an indispensable addition to bouillabaisse soup.
Traditionally, provencal garlic thick sauce is rui. The country of his invention is France. Depending on the additives to the mayonnaise base, there are several cooking recipes.
Rui sauce: basic composition
Rui - sauce, which necessarily includes:
- olive oil (preferably cold pressed),
- egg yolk,
- garlic,
- saffron,
- hot red (cayenne or chili) pepper,
- sea salt.
For a variety of tastes, you can add various
spices, seasonings to the dish
. Rui sauce is known, the recipe of which contains paprika, ground black pepper, Dijon mustard, lemon juice and other ingredients. Cooking options depend on the taste of the cook.
To give the sauce the desired thick consistency in its preparation using potatoes, slices of bread, breading mixture and the like.
Sauce Rui: recipe with photo
French sauce can be prepared quickly enough with a minimum set of products. To prepare a liquid seasoning according to the proposed recipe, you will need twenty minutes of free time and the following ingredients:
- yolks of five medium or four large eggs;
- olive oil - 400-500 grams;
- garlic - five to six large cloves;
- sea salt - 0.5 teaspoon;
- ground saffron - 0.5 teaspoon;
- cayenne pepper or ground chili - optional;
- tomato paste - one teaspoon (optional).
Chop the garlic with salt. To do this, it is convenient to use a pestle with a mortar. You can skip through the press, and then mix with salt. Add saffron and pepper to the mixture to taste, egg yolks.
Beat the resulting composition with a whisk. Without ceasing to beat, gradually, in very small portions or a thin stream, pour olive oil into the liquid mass.
The mixture will gradually begin to thicken, acquiring the consistency of mayonnaise. Add salt, pepper, tomato paste to taste to the sauce. Once again, mix everything well, put in the refrigerator for a few minutes. Rui (sauce) is ready to serve.
Potato recipe
To obtain a thick consistency, the ruy (sauce) is prepared with fillers.
It is required:
- garlic - two large cloves;
- potatoes - one piece;
- fresh red pepper - one piece;
- the yolk of one egg;
- olive oil - one glass;
- saffron - 0.5 teaspoon;
- sea salt to taste.
Cook potatoes in a peel, cool, peel, grind in a blender along with pepper, garlic (which is better to pre-pass through a press), egg yolk. Having achieved a homogeneous mass, continue to whisk with a blender and slowly pour oil in a thin stream along the way. The mixture will gradually acquire the consistency of mayonnaise. Then add saffron, hot pepper, salt. The sauce is ready.
Instead of potatoes, you can use bread crumb soaked in fish stock or water. Next, cook as in the previous recipe.
Rui Sauce Express Recipe
The mayonnaise base of the sauce is prepared in the process of whipping the yolk and olive oil. If you want to get the sauce very quickly or if you don’t want to whip the mixture, you can simplify the recipe.
Required Products:
- olive oil - one quarter of a glass;
- garlic - four cloves;
- sweet pepper - one piece;
- mayonnaise - one glass;
- salt - half a teaspoon;
- red pepper (cayenne or chili) - half a teaspoon;
- saffron - to taste;
- lemon juice - half a teaspoon.
Bake sweet pepper in the oven, peel off thin skin, cut. Put mayonnaise, sweet pepper, salt, garlic, lemon juice, saffron, hot pepper in a blender. Beat everything well. Add salt, bitter pepper to taste. The sauce is ready.
Conclusion
Sauce is an important element in the preparation of meat, fish, various soups, salads, side dishes. Even the simplest dishes will shine with their taste with well-selected gravy, seasoning, sauce.
Rui is a sauce that is not yet very popular in Russia, but it is quite simple and available in home cooking. Learn, dare, surprise your family and friends with new tastes. Enjoy your meal!