Hot sauces occupy a significant place among the variety of liquid seasonings. Their peculiarity is that they are served only with hot dishes, while cooling is not allowed, because both the aroma and taste are lost. The technology of their preparation consists in heating several or all of the ingredients. To use hot dressings, it is important to be able to properly allocate time for their preparation.
Sauces allow you to cook from the same products completely different in appearance and taste. All hot fillings are conditionally divided into red and white. The most popular are onions, "meat juice", classic creamy, tomato, sour cream, bechamel, sweet and sour red, bolognese, mushroom and others.
Structure
Hot sauces are prepared on the basis of butter, milk, egg yolk, strong broths (meat, mushroom, vegetable, fish).
As additives in sauces prepared on broths, bay leaf, dill, peppercorns, parsley are used.
Egg and oil dressings are more difficult to prepare, because at too high temperatures the yolk and butter can stratify.
In milk or cream sauces, flour is added, which is pre-fried.
Features
- To prepare complex hot sauces you need a small volume dish with a thick bottom. It can be a pot or stewpan.
- If the sauce is prepared before meals have begun, it must be kept all the time in a steam bath.
- To avoid the formation of a film on its surface, it is necessary to constantly mix it. For this purpose, you can add a piece of butter to the finished sauce.
- Some sauces can be heated only once after cooling. Repeated heating can spoil the dish, making it unfit for consumption.
- Each hot sauce has its own temperature regime: egg and butter can heat up no higher than 65 degrees; fillings prepared on meat or fish broth - not higher than 80 degrees; milk sauces can be cooled; sweet - from 60 to 70 degrees.
- The shelf life of hot fillings also depends on their composition: butter, egg, sweet "live" a maximum of 1.5 hours; sauces on broths - no longer than 4 hours; dairy can last no more than a day.
Onion
One of the most common is onion. It is served with meatballs, fried liver, meatballs, stews.
To prepare onion-based hot sauce, you need to take:
- two glasses of meat broth;
- one and a half tablespoons butter;
- two onions;
- a tablespoon of flour;
- two tablespoons of vinegar;
- sugar, salt, pepper, lavrushka.
Order of preparation:
- Finely chop onion, fry in butter, salt, sweeten and pepper, then fry for three minutes.
- Add vinegar to the onion, cook until the liquid evaporates and acquires a thick sour cream consistency.
- Fry flour in a frying pan in butter, pour the broth into it, boil, then strain.
- Combine the broth and oil-fried flour with onion-vinegar mass, add the lavrushka, mix and cook for about 10 minutes. At the end of cooking, put the oil in the sauce, salt and pepper, if necessary, and add sugar.
Red sauce
Red sauces are served with sausages and sausages, red baked and stewed meat, azou, meatballs, stews, etc. To prepare a complex hot sauce, you will need the following products:
- two glasses of meat broth (it is best to take a strong bone broth, cooked with the addition of roots);
- a tablespoon of flour;
- one and a half tablespoons of butter;
- carrot;
- bulb;
- a tablespoon of tomato puree;
- Bay leaf;
- two tablespoons of grape wine;
- parsley root;
- salt;
- pepper peas.
Cooking:
- Grind onions, parsley, carrots and fry in oil.
- In a separate bowl with a thick bottom, heat a spoonful of butter, add a spoonful of flour, fry with constant stirring until a brownish tint.
- Put the tomato puree, pour the broth, mix well, combine with the roasting of the roots and onions, add the parsley and pepper, put on low heat and simmer for about half an hour under the lid.
- Put salt, strain, pour in grape fortified wine. Grate the roots and put them in the sauce, add the butter, mix.
Before preparing hot sauce, so that your work is not wasted, you always need to calculate the time it was served and the volume.