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Great sauces.

Saucevegetable sauce
* Products for cooking: 100 g carrots, 100 g parsley root, 50 s celery root, 50 g fat, 40 g sugar, skin with 100 g smoked bacon, 50 grams of mushrooms, 1-2 laurel leaf, 1-2 pounded into powder grains of cloves, crushed in a mortar 15 peas black pepper, 500g tomato juice, onion g 100, 2 garlic cloves, b0 g flour, 200 g of white natural wine, vinegar or lemon juice (to taste), salt.
In the hot fat and sugar is dissolved overcook to dark brown, add finely chopped onion, vegetables, skins and fat, stirring constantly, fry. Then put sliced ​​mushrooms, spices and sprinkled with flour. Through 5 -7 minutes, pour the tomato juice, then 4 -5 cups of water and cook for two hours. Next, wipe all the wooden spoon through a colander, again put on the fire, boil, topped vtsno (can be red) and optional vinegar or lemon juice.
* Products for cooking: 20 g butter, flour g 20, 200 g broth or bone broth and salt.
The butter is heated, add the flour and, stirring constantly, fry until light brown. Then pour the broth, salt and boil 3-5 minutes.
* Products for cooking: 30 s cheese, butter in 40, 60 g flour, milk s 200, 100 g cream, 1 egg yolk and salt.
In the hot oil to brown the flour, pour the milk, cream and boiled 5-7 minutes. After removing from heat, mixed egg yolk and grated cheese.
This sauce is usually poured dishes that are baked in the oven.
* Products for cooking: 150 grams of mushrooms, 60 g butter, flour g 40, 20 g onion, a little broth, cream, black pepper, parsley, salt.
In the hot oil (30 g) chopped roasted soLomkon mushrooms, pour pebrlshik amount of broth and boil gently. In the remaining 30 g butter to brown the flour, add the grated onion and chopped parsley Wielen, Ymeshivayut all with mushrooms, sprinkle with black pepper, add salt and cook until the sauce becomes thick. Then add the cream and remove from heat.
* Products for cooking: 80 g onion, 30 g fat, g flour 30, 30 grams of powdered sugar, 300-400 grams broth, vinegar, salt.
In the hot fat to brown the flour and powdered sugar, add grated onion, pour broth and kipyatyat.Zatem strain, but the vinegar taste is added, and if necessary sugar and boil again until the sauce of medium consistency.
Sauce with green onions
* Length food products: 30 g green onions, g butter 30, 30 g flour, 300 g of beef broth, 100 g sour cream, salt.
The heated butter to brown the flour, add finely chopped onion, pour broth, salt and boil.
Feeding on the table, mixed with sour cream.
dill sauce
* Food preparation length: 2 tablespoons finely chopped dill, 20 g butter, sugar grams 30, 100 g sour cream, broth or water, a little vinegar ILC lemon juice, 30 and flour, and salt.
In the hot oil to brown the flour, dill mixed, pour broth or water, salt, add sugar and boil. When the sauce thickens to desired consistency, mixed sour cream, vinegar and remove from fire.
* Length food products: 600 g of tomato juice, 30 g butter, 30 g flour, the average largest lukonitsa, 40 grams of sugar, salt.
In the hot oil to brown the flour, pour the tomato juice, add sugar, purified whole onion, salt and boil 8-10 minutes. After removing from heat, strain, onions discarded.
Serve to beef.
* Products for cooking: 600 g of tomato juice or 1 kg of fresh tomatoes, carrots g 800, 50 g parsley root, celery root g 20, 50 from butter or other fat, grams of flour 40, 40 grams of sugar, salt.
Vegetables finely cut, fried in oil or fat, sprinkle with flour and fry another 3-5 minutes. Then pour tomato juice, boil 2-3 minutes, strain n again cook until the sauce thickens to desired consistency. At the end are added to taste sugar and salt.
cucumber Sauce
* Products for cooking: 120-140 g peeled pickled cucumbers, 40 g butter, flour g 30, 20 g onion, g sugar 30, 100 g sour cream, broth or water, vinegar or lemon juice, a pinch of salt.
Cucumbers parezayut finely, pour a little water and with the grated onions cook until cucumbers are soft. Separately, brown the flour in hot oil, add the cucumbers and pour broth or water (150-200 g). When it comes to a boil, add sugar to taste, salt and vinegar.
Before serving, to the sauce domeshivayut cream.
oxalic SAUCE
* Products for cooking: 500 g sorrel, 60 g fat, g flour 40, 200 g sour cream, onion g 30, 40 grams of sugar, salt.
The sugar melt in hot fat and add chopped onion. When the onions browned, add washed sorrel, cover with a lid and stew over medium heat for 15-20 minutes. Flour well stir in sour cream, pour sorrel, boil even 8-10 minutes, salt and removing from the fire, rubbed through a sieve or colander thick.
Usually served to boiled beef.
Sour cream sauce with horseradish
* Products for cooking: 80 g of grated horseradish, 50 g fat, g flour 50, 150 g sour cream, 30 g sugar, broth, water, vinegar to taste, salt.
Grated horseradish is put on 2-3 minutes in a hot oven or for a few seconds lowered into boiling water to make it weaker, and then filter through a sieve. Then in the heated fat brown flour, pour broth or water, mix horseradish, salt, boil.
After added sour cream, sugar and vinegar.
cherry sauce
* Products for cooking: 500 g cherries, pitted, 100 g sugar, 200 g sour cream, zest and juice of half a lemon, 40 g flour, 200 g of water, cloves, cinnamon, and salt.
Cherry boiled in water, put the cinnamon, cloves, salt and sugar, after five minutes of boiling add the sour cream with flour stir into it the grated zest and lemon juice and continue to simmer for a while.
Usually served to boiled beef with potato garnish.
* Products for cooking: 400 g peeled apples, 200 g sour cream, flour g 40, 100 grams of sugar, the juice of half a lemon, 200 g of water, a little cinnamon, a pinch of salt.
Thinly sliced ​​apples and adding water to the cinnamon, salt and sugar, put cooking. When the apples boil, add the sour cream with a stirred flour and boiled again in it.
Submit to a boiled beef with potato garnish.
Hot sauce, onions FROM
* The products to cook a single serving: 70 g onion, garlic clove 1, 1 teaspoon of vinegar, red and black pepper, tea spoon of mustard, 1 tablespoon of sour cream, salt.
Onions and garlic whipped very finely and cook in a little water or broth until they are soft. When the liquid is almost completely boils away, pour the onion and garlic a glass of water with vinegar, add to taste the black and red pepper, salt and boil
even 8-10 minutes. In the prepared sauce and mustard mixed methane and triturated through a sieve.
* Products for cooking: 2 egg yolks, sugar, lemon juice 1, ground black pepper, 200 g sour cream, mustard, salt.
2 cooked hard-boiled egg yolks rubbed well to avoid lumps, add salt to taste, add the sugar, mustard, lemon juice, black pepper and stir with sour cream.
* Products for cooking: 60 g carrots, onion g 60, 60 g low-fat ham, 80 g butter, flour g 40, 1 liters of milk, black pepper, parsley, salt.
Carrots, onion and ham cut into small cubes the same. All stewed in a small saucepan 40 g butter within 15 minutes on very low heat. Later the onions, carrots and ham vypimayut, and in the pan add 40 g of butter, flour and mix well, slowly pouring the milk. Then again put the carrots, onion and ham, salt, add black pepper, chopped parsley and stew under the lid 40-45 minutes. Ready sauce passed through a sieve.
* Dll food products: eggs 2, 250 grams of milk, 100 g of solid cheese.
Eggs mixed with milk in a deep bowl and whisk until a mass medium consistency. Then mixed grated cheese and heated, not boiling.
Brewfest SAUCE, A GAME
* Products for cooking: 1 tablespoon dry mustard (powder), 100 g of dry red wine, dessert wine 100 g, juice of one orange, 100 g cherry, currant or other sour fruit jam, peel of one lemon and one orange.
Wine is a natural, sweet, orange juice and fruit jam stick together, add the mustard, as well as pre-cooked and chopped rind of lemon and orange, all mixed well. It turns spicy sauce is a liquid that is poured cooked game meat.
* Products for cooking: 4 yolk boiled boiled eggs, 1 teaspoon of finely chopped onions, 1 teaspoon of finely chopped parsley, 3 tablespoons fresh vegetable oil, juice of one lemon, 100 g of white natural wine, 1 teaspoon sugar, 1 teaspoon prepared mustard, salt.
Yaichpye yolks through a sieve, add the lemon juice, salt, sugar, oil, onion, parsley, mustard. All this is well kneaded until smooth.
* Products for cooking: 250 grams of yogurt, egg yolks 2, 2 by tablespoons of vegetable oil and lemon juice, ground black pepper, to 1 teaspoon of sugar and mustard, finely chopped parsley, salt.
Raw egg yolks slightly prisalivaem, domeshivayut lemon juice, vegetable oil, yogurt, black pepper, parsley, sugar and mustard. All this is well kneaded until smooth.
* Food preparation length: 4 egg yolks, cream g 200, 100 g of butter, juice of half a lemon, black pepper, salt.
Prepare the sauce only on the ferry. Butter is heated in a small pan and remove from heat.
In a separate bowl mix the cream with the egg yolks and salt, whisk well to the cold. Then put on the steam and continue whisking until a homogeneous mass of foam, remove from heat, whisk More 2-3 minutes, adding small portions of melted butter, lemon juice and black pepper. This sauce can be the basis for the preparation of other hot sauces.
SAUCE "real"
* Products for cooking: 2 bay leaf, zest of 1 / 4 lemons, 1 teaspoon of finely chopped parsley, 50 g onion, a pinch of ground black pepper, 200 g of white natural wine, 1-2 tablespoons vinegar, 4 egg yolks , g cream 200, 100 g butter, salt.
Wine mixed with vinegar, add chopped parsley and chopped onions, black pepper, bay leaf, lemon zest, salt and boil over moderate heat until the liquid remains 150 g. Strain through cheesecloth and cool. Then add the egg yolks, cream, butter, warmed and well kneaded.
* Products for cooking: 150 grams of fresh mushrooms, a tablespoon of lard 1, 2 tablespoons flour, 1 tablespoon grated grated onion, 100 s sour cream, finely chopped parsley, black pepper, salt.
Mushrooms are washed, finely chop. Grated onion stewed in lard, add the sliced ​​mushrooms, sprinkle with parsley and stew 15-20 minutes. Then sprinkle with flour, stir well, topped up with a little water, salt, pepper and boil. Next, add sour cream and boil again 2-3 minutes and served with meat dishes.
* Food for preparation: juice and peel of one lemon, 30 g smaltz, 50 g flour, 500 g broth, 150 g sour cream.
The lard a little flour to brown, pour the broth, stir well to avoid lumps, domeshivayut grated zest of one lemon, bring to a boil, pickles, floating 10-12 minutes. Then filter, domeshivayut sour cream and juice of one lemon.
* Products for cooking: 250 g poluspelogo grapes, g sugar 100, 200 grams of milk, 150 g sour cream, egg yolk 1, 50 g flour, 40 g of water, a little lemon peel, salt.
Grapes are cooked until tender with sugar, salt, and lemon zest. And milk, stir flour, domeshivayut to grapes, cooks pa moderate heat, rubbed through a sieve and domeshivayut cream, in which the previously well stirred egg yolk.
SAUCE TO GAME gooseberry
* Products for cooking: 250 g of jam or jelly pas gooseberry, 100 g of natural red wine, orange 1, 1 teaspoon mustard, 50 grams of cognac, black pepper, salt, lemon 1.
Orange and lemon cleanse, peel and thinly slice the Vikings and red wine 10-15 minutes (until the mixture is crushed between the fingers). Then rub through a sieve or colander, and with the wine domeshivayut to jam or marmalade. Alternately add strained juice orange and lemon, mustard, black pepper, brandy. If the sauce is too thick, topped up with a little red wine.
WINE SAUCE with mayonnaise and sour cream
* Products for cooking: 800 g of mayonnaise, sour cream g 100, 100 g of natural white wine, 1 teaspoon of mustard, a little powdered sugar, ground black pepper, the juice of half a lemon, salt.
All products are well mixed. Serve the sauce for cold dishes from eggs, fish and salads.

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