As always, every housewife wants to diversify traditional meatballs, meatballs, dumplings. This can be done by preparing and serving mouth-watering sauces for these dishes. The article contains a number of original and very delicious recipes.
The sauce for cutlets "Classic Red" can be the basis for the preparation of any sauces for beef, pork cutlets and meatballs. You will need a rich broth of meat bones. In half the whole volume add tomato paste, overcooking from carrots and onions; bring to a boil and leave to simmer over low heat. Dissolve a little flour in the remaining part of the broth so that there are no lumps and gradually introduce it into the sauce. At the end of cooking, add salt, sugar and sugar from the sugar to create a beautiful, brown color. Such a sauce is used as a base in which seasonings, wine, mushrooms and so on are added. But it can also be used as an independent gravy.
Meatball sauce with vegetables. To prepare it, you will need to take as a basis a classic red sauce. You will also need vegetables (bell peppers, leeks, celery, carrots), chop into strips and fry a little all this mixture until golden brown. Now put it in boiling red sauce, add parsley, salt and peas. At the end, you can add a little Madeira. The resulting gravy can also be used as a sauce for cutlets.
Garlic dumplings sauce is prepared very quickly. You will need to chop a few cloves of garlic, add a little sugar, red pepper, a few large spoons of mayonnaise and soy sauce. Mix the resulting mixture thoroughly, add chopped dill to it.
The sauce for cutlets "From Tomatoes" can be cooked quite quickly, but it turns out to be very tasty. Large fruits of tomatoes are cut into slices and boiled in their own juice over very low heat. Then you will need to wipe them with a sieve, add butter, sugar, salt and pepper to the mixture. Boil the whole mass, but do not boil, so that a very thick seasoning is obtained. Ready sauce can be seasoned with crushed garlic and chopped dill.
The sauce for meatballs, meatballs and meatballs "Tomato with mushrooms" is prepared on the basis of the sauce "From tomatoes". It will be necessary to chop champignons with thin plates, stew them with onions and garlic, pour white wine. The consistency should be thick enough. At the end, pour the tomato sauce, put the crushed garlic and warm it all together, but do not boil.
Cold sauces are very suitable for meat dishes and dumplings.
Beetroot sauce is prepared on the basis of horseradish. You need to rub the horseradish root very finely, chop a little with a knife. Pour the resulting mixture completely with hot water, cool and squeeze it very well. Now is the time to add sugar, salt, vinegar and grated finely boiled beets. Mix the sauce and pour a little oil.
Sour cream with horseradish sauce. Grate horseradish root finely and pour boiling water. When everything has cooled, then drain the water, squeeze, add sour cream, sugar and salt.
Sauce "Mayonnaise with herbs" is prepared very quickly. You need to carefully grind the mayonnaise with crushed garlic and add chopped greens (parsley and dill). In the event that there is a desire to make the sauce softer, then you need to make it half with sour cream.
Sauce "Tomato with mayonnaise" is prepared as follows. Boil the tomato paste, add mayonnaise, finely chopped onions, celery root, a little salt, pepper and parsley. It will be best if you add a little curry, crushed garlic, fresh dill to the mixture.
Cold sauces must be infused for a day in the refrigerator.
Enjoy your meal!