Sauces recipes, and also - that such sauce

Sauces - this is a special part of the culinary science, little-studied, privileged, uniquely interesting and mysterious. Without sauces it is impossible to emphasize and shade the taste of a dish, it is impossible to decorate a dish or give it new notes of flavor, it is impossible even to simply help to evaluate a dish from different directions. It is difficult to imagine how many sauce recipes exist in the world, and each of them is unique, although often it differs from the other by a single component (and sometimes even less - by a proportional ratio).

Sauces recipes offer to prepare in many different ways, most of which have been developed for decades - and some are being developed and improved now. Strictly speaking, the sauce is a certain dish of semi-liquid consistency, cold or hot, created from several components, in particular, from the passivated flour and water (broth). When preparing the sauce, do not forget that it should not be excessively thick or excessively liquid. In addition, often sauces recipes are recommended to cook, adding greens instead of flour, and in this case to monitor their consistency is especially important.

One of the best in the world cuisine is the nut-cream sauce, intended for serving to the table along with classic Italian pasta. In order to create it, you should take butter (100 gr.), Not too fat cream (250 ml.), Walnuts (40 gr.) And parmesan (100 gr.). Cream should be heated in a container with thick walls, gradually mixed with melted butter, then combined with nuts - chopped (chopped) and seasoned with salt. Serve the sauce for pasta recipe slightly cold, but still hot enough to make the main dish melt.

It is very important to remember that the task of many sauces is to make the dishes piquant and spicy, without which the dishes can be too fresh, and perhaps not at all tasteless. Probably, the French are right, believing that, without exception, sauces recipes should help create with such taste qualities that they can even be eaten with a hat. For example, the well-known Worcestershire (Worcestershire) sauce, invented several centuries ago, even in Victorian England, has a pronounced taste and ability to transmit this taste. Many believe that with a certain amount of ingenuity, it can be made at home, but the real chefs know for sure: the Worcester sauce recipe contains many secrets (both in terms of components and in terms of production technology), without knowing which to prepare it Really it is impossible.

With regard to the classification of sauces, then, in the first place, they are divided into cold and hot. However, this division will not always be correct, as some very tasty sauces recipes recommend warming up before consumption, and some are tasty in both temperature regimes. Also these dishes can be classified on the basis of the products from which they are created: broth or water, sour cream and milk, vegetable and cream butter, tomato paste and spices with spices.

The original recipe for the sauce is from a variety of cheese with blue mold. Take for it you need cheese (100 g.), Cream and olive oil (15 grams each), a little garlic, zucchini, low-fat cream (200 ml.) And dry white wine (100 ml.). First you need to clean and grind zucchini, season the slices with garlic and salt, then fry in butter. Further on, you can put the cheese, cream, and cream on the frying pan, and pour the wine - when it evaporates, and the mixture will get a thick consistency, the sauce can be removed from the fire and fed to the table.