2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
What is a sauce, when is it included in recipes and what were the dishes before sauces were added to them? These questions must have been asked by every lover of this liquid spice to food. It is not difficult to answer them.
If we look for a definition that best describes the essence of the sauce, it will present it as a liquid mixture of different ingredients, which is broken down so that it is homogeneous. It is added to food to enrich the taste of the main ingredients in a number of dishes.
Sauces are made from different components. The classic sauce in the form of a liquid mixture was introduced by the French chef Warren, who first began to use broths as a basis for sauces and they get the form in which we know them today.
Among the wealth of products for making sauces of the greatest interest enjoy green sauces or so-called green sauces. This is quite understandable. Spring offers incredibly fragrant products that are fresh, fresh, carry the breath of the sun and have an amazing taste. In addition to salads and dishes, the green spring gifts of nature are also used for sauces to be added to other dishes to give them a pleasant aroma and taste.
Here they are ideas for green spring sauces:
Green dill sauce
This is a warm sauce that is added to fish delicacies and meats, as well as in vegetable dishes such as potato meatballs, fried zucchini or eggplant.
Necessary products:
• 2 tablespoons flour
• 4 tablespoons butter
• 2 bunches of dill
• 2 heads of fresh garlic or 2 cloves of old
• 6 tablespoons of yogurt
• 1 tablespoon of vinegar
• A little water and salt to taste
Preparation: Melt the butter in a pan and fry the flour in it until golden. Finely chop the dill and garlic and add to the flour to fry very lightly. The water is heated to become hot and the mixture is diluted with it until it becomes a sauce with the desired density.
Allow to simmer for another 10-15 minutes. Finally mix with pre-whipped yogurt, salt and vinegar. The resulting sauce is poured on the food while it is still warm.
Parsley sauce with garlic and cheese
This one spring green sauce is suitable as an addition to french fries, boiled eggs or sandwiches. It can be poured over green salad and used as a dressing or as a filling for pancakes for breakfast.
Necessary products:
• 1-2 bunches of parsley
• 100 grams of mayonnaise
• 1 cup of yogurt
• 3 heads of fresh garlic or 3 cloves of old
• 1 cup of shredded cheese (about 200 grams)
Preparation: The parsley is cleaned, washed and mashed together with the stalks, adding a little salt and garlic.
The consistency should be like a puree. The cheese is added to it and mashed again briefly. Add yogurt and mayonnaise and mix well.
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