2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In general, in cooking there are two types of sauce, which are divided by color mark - white sauces and red. If we look at their cooking technology, they can be with or without flour, cold or hot, meat, fish, dairy, cream, egg-butter or sour.
When making red sauce, meat broth is usually used. Fry the flour until it turns slightly brown, then mix it gently with a little oil and water and add the broth to it. Finally, add the spices.
For white sauces, milk or cream is most often used instead of broth, and the procedure for its preparation is the same.
The most famous sauces are:
Béchamel - melted butter, which is mixed with flour and milk and salt are added to them. This sauce has many variations, but the basic one is extremely easy and tasty at the same time;
Bolognese - based on minced meat and tomato sauce;
Norman sauce - served with fish and made from butter, flour, fish broth, egg yolks, lemon and pepper;
Mayonnaise sauce - suitable for pizzas, meats, eggs - consists of mustard, egg yolks, lemon juice, olive oil and salt to taste;
Tomato sauce - served with pasta or meat and vegetable dishes.
When you want the sauce to thicken faster, do not put a lid on the cooking or add a little flour or potato starch. Stir in one direction so that there are no lumps.
If you feel that you have overcooked the fat during the preparation of the sauce, put a few pieces of bread inside, which will remove the fat.
If you have overdone it and the amount of sauce you have prepared is more than necessary, don't worry - most sauces without mayonnaise can be stored in the freezer. It is important that they are not milk-egg based.
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