2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
There is no way to imagine special and festive dishes without an exquisite sauce. The sauce is a liquid spice with different flavors, enriching the dish. It turns even the simplest dish into an exquisite dish.
It is believed that the origin of the sauce is French and dates back to the 17th-18th century.
Here I will share some interesting sauces that may intrigue you.
English sauce for roasted meats
fresh boiled milk - 2 tsp.
onion - 1 head
cloves - 2.3 pcs.
grated nutmeg - 1 pinch
thick slice of white bread - 1 pc.
cow butter - 25 g
cream - 1 tbsp.
black pepper - 1 pinch
salt - ½ tsp.
Method of preparation: We clean the onion head and prick the cloves on it. Boil the milk and boil the onion in it for 30 minutes together with the nutmeg. Add the bread crumbs, black pepper, half the butter and salt to taste. Beat the mixture very well with a fork and cook for another 20 minutes, stirring constantly. Remove the onion and add the remaining butter and cream. Beat the sauce until smooth and serve.
Dubari
cauliflower - 1 kg.
cow butter - 100 g.
milk
sol
Method of preparation: Chop the cauliflower into small pieces and put it in cold water. We heat the water. Once it boils, take out the cauliflower and pour cold salted water over it. Cook over medium heat for about 25 minutes. Drain the boiled cauliflower and dry it in a preheated oven so that there is no water. Pass it through a sieve and mix it with the beaten butter. Dilute with hot milk to the required density. Serve with roasted and stewed meats.
Mushroom sauce
hard-boiled eggs - 3 pcs.
oil - 2 tsp.
finely chopped parsley
mustard - 1 tsp.
vinegar - 1 tbsp.
pepper
sol
Method of preparation: Separate the yolks of the hard-boiled eggs and beat them until a homogeneous mixture together with the finely chopped parsley and mustard. Gradually add the oil, stirring constantly. Finally, add the vinegar. To the resulting mixture add the finely chopped egg whites, salt, sprinkle with black pepper, stir and refrigerate. Just before serving, stir the mixture again. The sauce is suitable for beef head, tongue or cold meat or fish.
Cassero sauce
tomato - 2 pcs.
finely chopped onion - 1 tsp.
garlic - 1 clove
lemon juice - 1 tbsp.
oil - 2 tbsp.
savory - ½ tsp.
marinated hot pepper - 1 pc.
marinade of hot peppers - ½ tsp.
Method of preparation: Add the finely chopped onion, garlic and pepper to the finely chopped tomatoes. Season with savory, oil, lemon juice and pepper marinade. Serve the sauce with fish, beef and eggs.
Cream sauce with mushrooms
roe deer mushroom - 1 piece / or mushrooms - 3 pieces /
sour cream - 1 tsp.
ground walnuts - 1 tsp.
ground almonds - 2-3 tbsp.
ground peanuts - 2 tbsp.
sesame seeds - 1 tbsp.
poppy seeds - 1 tbsp.
peanut butter - 1 tbsp.
sesame tahini - 1 tbsp.
mayonnaise - 1 tbsp.
fine mustard - 1 tsp.
citric acid - 1 pinch
turmeric
chili
marjoram
nutmeg
white pepper
sol
Method of preparation: Put the cream in a large bowl, process it with a blender, successively adding the mustard, softened butter, mayonnaise, finely chopped and fried mushrooms, spices and nuts. Gradually increase the speed of the blender. We need to get a fine and fluffy mixture that we use for exotic vegetable salads and appetizers of saturated light meats.
Parsley milk
fresh milk - 1 tsp.
sour cream - 1 tsp.
parsley - 2 ties
green onions - 6-7 stalks
mint or basil leaves - 2-3 pcs.
flour - 2-3 tbsp.
butter - 2 tbsp.
ground black pepper - 1 pinch
nutmeg - 1 pinch
lemon juice
sol
Method of preparation: Heat the milk in an enamel pan without boiling. Add black pepper, nutmeg, finely chopped onion and chopped greens. Finally, with constant stirring, add lemon juice, season, sprinkle with cream, mash for a long time to get a fluffy foam.
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