2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The right one sauce to your meat dish or just a plain steak is what is the right temperature for the wine. If the two components are synchronized, then the main one - in this case the taste of the meat, will blossom and win you the fame of a good cook.
After all, who wants just a piece of cooked meat on their plate? Meat sauces can even mask a poorly executed recipe - be it in terms of taste or appearance.
Classics among meat sauces are French basic sauces such as Béchamel, Bearnaise, sauces based on onions, white wine and mustard, sauces with pickles and many more options.
We gathered a few recipes for meat sauces, with which you will be able to prepare some of the most common cold and hot sauces suitable for meat.
Mushroom sauce
Necessary products: 250 g mushrooms, 4- 5. tbsp oil, 1 finely chopped onion, 2 tbsp flour, 1 glass of white wine, salt and pepper to taste, 1 tbsp lemon juice
Method of preparation: The pre-washed mushrooms and onions are finely chopped and fried in butter. The flour, which serves as a thickener, is added to them, taking care not to burn it. Immediately after it, pour the wine and, if necessary, more water. Meat sauce salt and simmer on low heat for about 10 minutes. Once ready, season with lemon juice and black pepper.
Tomato sauce with wine
Necessary products: 500 g minced or grated tomatoes, canned, 1/2 cup water, salt to taste, 2 tbsp. flour, 1 tsp. black pepper, 1 tsp. red wine, 1 tsp. honey, flavoring oil, bay leaf, parsley
Method of preparation: Half of the tomatoes and a glass of wine are put to boil until some of their liquid has evaporated. Release the bay leaf and add a little salt. After about 10 minutes, add the remaining tomatoes, mixed well with the flour. Boil the sauce over low heat until thick enough. Finally, add honey, butter, pepper and, if necessary, more salt. The bay leaf is removed. The sauce prepared in this way is sprinkled with finely chopped parsley.
Bechamel sauce
Necessary products: 3 tbsp. flour, 4 tbsp. butter, 3 cups water cold milk, salt to taste, pepper to taste
Method of preparation: Fry the flour and butter carefully without burning the flour. Fresh milk is added to them. During this procedure, everything should be stirred vigorously to avoid lumps. The sauce boils on low heat for about 10 minutes. After it becomes thick enough, salt and pepper are added to it. If desired, you can sprinkle it with some green spices such as parsley or chives.
Cold garlic sauce mayonnaise and mustard sauce
Necessary products: 1 can of mayonnaise, 1 tbsp yogurt, 1 tsp mustard, 1 clove garlic, 1 pickle, pepper to taste
Method of preparation: Mayonnaise, yogurt and mustard are mixed and mixed well. To them is added a pressed garlic clove and finely chopped pickles. Add black pepper to taste and the sauce prepared in this way is suitable for any type of meat.
A few more sauces suitable for meat: Spicy Sauce, Mustard Sauce, Tartar Sauce, Dutch, Gravey, Sauce with melted cheese and cream, Madeira Sauce, Alioli Sauce, Baje Sauce.
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