Chefs consider the preparation of sauce to be one of the most difficult jobs that require skill and experience, a job on the use of which the dignity of the finished product largely depends..

A well-prepared sauce can significantly improve the taste and aroma of a dish, give it the necessary spiciness or soften and even completely eliminate unwanted flavors..

Sauces for vegetable dishes.

Sour cream sauce for vegetable cutlets and casseroles.

200 g sour cream, 0.5 cups of vegetable broth, one tbsp. a spoonful of flour and butter.

Lightly fry the flour in butter, cool slightly. Dilute with stirring vegetable hot broth and sour cream, making sure that no lumps are obtained.

Boil over low heat for 5-6 minutes. Add salt, butter and stir.

Dry sauce for boiled cauliflower or white cabbage, green beans, etc..

3 st. spoons of ground crackers, 3-4 tbsp. butter spoons.

Heat the butter, add ground crackers fried to a ruddy color, as well as fine salt, pour in lemon juice or citric acid (to taste).

Sauces for meat dishes.

Red sauce for fried meat, cutlets, meatballs, etc..

2 cups beef broth, 1 tbsp. spoon of tomato puree, 1.5 tbsp. spoon of oil, 1 tbsp. a spoonful of flour, carrots, parsley, onion - 0.5 pcs each.

Heat the oil and fry the flour until it turns light brown.

Peel the roots and onions, rinse, chop, lightly fry, add tomato puree to them before the end of frying.

Cool the fried flour slightly and, stirring, dilute with hot meat broth. Add fried roots with tomato and bay leaf to the sauce. Mix everything together well and boil at a low boil for 25-30 minutes. Then season with salt and strain.

To give the sauce a better taste, you can add 1-2 tablespoons of port or Madeira to it..

Tomato sauce for fried meat dishes.

1 cup meat juice or broth, 100-125g tomato puree, 0.5 tbsp. a spoonful of flour, 1.5 tbsp. tablespoons of butter, carrots, parsley, onion - 1 pc..

Fry chopped roots and onions. Shortly before the end of frying, sprinkle them with flour and put tomato puree. Dilute with meat broth or juice, mix, add bay leaf and peppercorns, boil for 25-30 minutes over low heat.

Remove from heat, salt, strain, season with a piece of butter.

For more spiciness, you can add 1-2 tablespoons of ready-made tomato sauce.

Sauce "

When frying beef, veal, pork, lamb, poultry in a bowl in which they are fried, juice flows out of the meat. This juice is rich in extractives and has a pleasant taste and aroma.. Therefore, while frying meat, it is necessary to ensure that the juice does not burn..

If it starts to burn, add a little hot water or meat broth to the pan.. After the meat is fried, the fat is drained from the pan, and a little hot water or meat broth is poured into the pan with the extractives of the meat remaining on it, allowed to boil and filtered..

" It is also used to make red sauce..

White sauce for boiled meat dishes.

1 cup beef broth, 2 tbsp. tablespoons butter, 1 raw yolk, 1 tbsp. a spoonful of flour.

Lightly fry the flour in butter, dilute, stirring, with hot broth and boil for 25-30 minutes. Grind the raw yolk and dilute with cold broth (1-2 tbsp.. spoons). Remove the sauce from the heat and, stirring, pour the yolk diluted with broth into it.

Salt, season with butter. For spiciness, you can add lemon juice or citric acid..

Sour cream sauce for cutlets, meatballs, fried liver.

1 cup of broth, 100-125 g of sour cream, 1 tablespoon of flour and butter.

Lightly fry flour in butter. Dilute with broth and mix well so that there are no lumps. Add sour cream. Boil over low heat for 15 minutes. Remove from heat, season with salt and butter. If you want to make the sauce more spicy, chopped and fried onion and 1 tbsp are added to it before the end of cooking.. a spoonful of ready sauce "

Sauces for fish dishes.

White sauce for boiled fish.

2 cups fish broth, 1.5-2 tbsp. tablespoons of oil, 1-2 tbsp. tablespoons of flour, 0.5 tbsp. tablespoons of lemon juice, onion, parsley - 0.5 pcs each.

Lightly fry the flour in butter, cool. Dilute with fish broth, stir thoroughly so that there are no lumps, add chopped and lightly fried parsley and onion.

Put on fire, boil at a low boil for 25-30 minutes. Remove from heat, strain, salt, season with lemon juice, diluted citric acid or strained cucumber brine (salt is added to the sauce with brine after adding the brine) and butter, stir.

Tomato sauce for boiled fish.

2 cups fish broth, 3 tbsp. spoons of tomato puree, 2 tbsp. spoons of oil, 1 tbsp. a spoonful of flour, carrots, parsley, onion - 0.5 pcs each.

Chopped roots and onion fry in oil. Shortly before the end of frying, sprinkle with flour and add tomato puree. While stirring, pour in the hot broth, mix thoroughly and simmer over low heat for 20-25 minutes.

Remove from heat, salt, strain and season with a piece of butter. Roots can be rubbed through a sieve and colander to add them to the sauce.

Culinary Tips.

• If the sauce will be served not immediately after its preparation, but after some time, its surface should be smeared with a piece of butter, a thin layer of which to protect the sauce from drying out.

• The sauce will be much tastier if you cook it in vegetable or meat broth and cook over low heat.

• If lumps form in the sauce, it is recommended to rub it with a wooden spoon through a thick sieve, gradually adding a small amount of water.

• A spoonful of sugar and a little vinegar can replace the white wine needed to make a sauce or dish..

Dalasyuk R. , Kampat L. , Shevchuk T.

medbe. en.