Sauce and more

We are all used to adding mayonnaise, ketchup and other liquid seasonings in different jars or sachets on store shelves. And for a long time no one remembers that this sauce. And according to the rules of good taste, every sauce has its own dish.

Sauce is, first of all, a spice, and not an independent dish. And the spice is prepared in order to emphasize the taste and character of the main food. Sauce is a mixture of several components. The liquid part or base of the sauce can be represented by vegetable, mushroom, meat, fish and other broth. To give a firmness to the base, add flour, starch, dairy products, vegetable oil. The second part of the sauce determines its individuality, character. For this, herbs and spices are used. These include ginger, pepper, parsley, dill, garlic, onion, cinnamon, vanilla, cloves, all kinds of pepper, mustard seeds.

It so happened that France is the birthplace of sauces. Although in any culinary book of the peoples of the world you can find at least one recipe for a sauce, unique for a certain people and its cuisine and having a unique formula.

Let's go back to France. It is believed that French specialists have created more than 3000 different sauces. All the sauces received big names. Some recipes are used so far, some have remained in history.

Russian cooking also knows a lot of recipes for this seasoning: sauce for meat, for fish, lean sauce and others. In the XV century on the table, in addition to salt, served grated horseradish, seasoned with anise. Peter I, who cut the window to Europe, brought changes to the traditionally Russian cuisine. It became fashionable to invite chefs from France, and along with them sauce came to Russia.

Conditionally these liquid seasonings are divided into two groups. The first is the sauce itself. Served in a special gravy bowl and added to a certain dish - chop, fish, meat. The second is dressing, or salad dressing. For example, to combine the components of lettuce - sour cream, mayonnaise, vegetable oil or different sauces based on them. Dressing serves to decorate a dish, to give it juiciness, flavor, piquancy.

Consider some recipes of sauces. For a part, take 1 tablespoon.

Recipe one - lean sauce

Its feature is that the basis is vegetable or vegetable oil.

Lenten béchamel is the same lean sauce. Suitable for boiled potatoes and carrots. 2 parts of flour should be fried in a pan until golden brown. Bring to a boil two glasses of vegetable broth and mix it with flour. It is necessary to interfere longly, until it thickens, then remove from heat. In hot lean sauce add salt, lemon juice, grated nutmeg, finely chopped greens. The seasoning is ready.

Sauce from walnuts is suitable for boiled or baked vegetables. For its preparation, a glass of walnut kernels should be ground in a blender to the state of the oil. Add the same clove of garlic, salt, coriander, courgette and whisk again. Add a little warm water.

Spicy ginger paste. Good for fish cutlets, dishes from potatoes. Ingredients: 1 clove garlic, 2 parts rice vinegar, 1 part shallot, 2 parts finely grated ginger, 1 part soy sauce, on the tip of the knife ground chilli pepper. All ingredients are loaded into the blender and brought to a state of mashed potatoes.

The second recipe - lean mustard sauce - for rice and vegetable dishes

One teaspoon of flour mixed with one tablespoon of water, heated, diluted into three glasses of vegetable broth. A little pound, strain, add a tablespoon of sarept mustard, a little vinegar, two teaspoons of sugar, salt and boil again.

Recipe III - meat sauce

A few bulbs finely chopped and fried in oil until golden brown. Sprinkle with flour, move and warm. Pour the meat broth and bring to the consistency of sour cream. 100-150 grams of meat chopped in a blender, transferred to sour cream in a frying pan and heated for 10-12 minutes. Add salt, sour cream, greens (amount to taste) and boil for a few more minutes. The sauce is suitable for boiled potatoes.

Recipe Four - Blue Cheese Sauce

It is considered a classic American sauce, based on an elite blue cheese with a mold. It is being prepared very quickly.

150 grams of cheese with blue mold Dor-blue crumble or grate, pour 3 parts of lemon juice, sprinkle with white ground pepper and add 6 parts of sour cream. Stir, cool. And Bon Appetit!