What dishes are the main white sauce used for. White sauces: detailed instructions and recipes

29. Technology of preparation of milk sauces.

Milk sauces are prepared with white fat sautéing, light cream color. Whole milk or milk diluted with broth, or milk diluted with water is used as a liquid base.

In a dish with a thick bottom, prepare a white fat sautéing on plum oil so that it almost does not change its color and gradually dilute with hot milk with continuous stirring, cook for 7-10 minutes on a weak fire-spread salt, sugar and filter, then bring to a boil and pinch with pieces of plums. oils.

Consistency liquid medium density and thick

Liquid sauces are used for watering vegetable cereal dishes and dressing boiled vegetables.

Medium thick for storing vegetable dishes, fish meat and for dressing steamed vegetables

Thick for stuffing.

Derivative sauces are prepared on the basis of milk sauce.

Milk sauce with onions. Onion finely chop, sauté in oil so that the color does not change, add the meat broth, close the lid and simmer until the onion becomes soft.

IN milk sauce put prepared onion boil for 5-10 minutes add salt pepper. the sauce is filtered, the onion is rubbed and brought to a boil.

Ous is served to natural cutlets and fried meat from lamb.

Sweet milk sauce.

30. Technology of making sour cream sauces.

Sour cream sauces are natural and on white sauce. Natural sauce is prepared on white sauerkraut and sour cream, which is the main liquid. But more often they cook cheaper sour cream sauce on white sauté and liquid base consisting of 50% sour cream and 50% meat or fish broth.

Sour cream sauce.

White dry sausage is cooled, diluted with a small amount of chilled broth and introduced into the hot broth, boiled for 10-15 minutes, sour cream, brought to a boil, combined with white sauce, put salt, boiled for 3-5 minutes, filtered and brought to a boil, pinched with butter. Use with meat fish vegetables curd dishes for the preparation of derived dishes.

Sour cream sauce (natural).

Sour cream is brought to a boil. The flour is lightly sautéed without oil, cooled, mixed with butter, gradually put in sour cream, stirred and brought to a boil.

Sour cream sauce with onions. Sour cream sauce with onion and tomato.

Sour cream sauce with horseradish.

31. Technology of preparation of sauces without flour: sauces of egg-oil and butter mixtures.

Flourless sauces are prepared on the basis of plum oil, vinegar, fruit and berry decoctions.

Butter-egg sauces. This type of sauces includes Polish rusk sauces, etc.

Polish sauce. Eggs boiled hard boiled cool peeled peeled finely chopped greens finely chopped butter mliv. Melt, combine with eggs and herbs, add lemon juice or lim. Acid salt. Stir the sauce and heat at t not higher than 70. Use with boiled fish.

Polish sauce with white sauce. Dutch sauce.

Oil mixtures. oil mixtures are softened butter mixed with chopped additional products (herring, cheese, greens, etc.), after mixing, they are molded in the form of a bar or celindrik and cooled. Cut into pieces weighing 10-15 g

The oil mixture must be cooled to maintain its shape.

They are used for the release of fried fish meat for the preparation and decoration of cold dishes and sandwiches.

The oil is green. Finely chopped parsley is placed in softened butter, lemon juice is thoroughly mixed, shape is cooled and cut. Used with fish and meat grilled dishes.

Mustard oil. The softened butter is combined with the finished mustard, whipped, molded and cooled. For sandwiches, dish decoration

Yolk paste. Yolks boiled eggs separated from the rolls, rubbed and combined with softened butter and salt. For sandwiches, decoration of stuffed eggs.

Ham oil. Avocado oil. Crude oil. Rose oil.

Cheese pasta. Herring oil

32. Technology of cooking sauces in vegetable oil and vinegar.

Cold sauces are prepared with vegetable oil and vinegar.

Sauces with vegetable oil. This group of sauces includes mayonnaise derivatives and dressings for salads and herring.

They are served with cold dishes and fish snacks non-fish products sea ​​to hot poultry dishes

Dressing for salads. The vinegar is combined with sugar, salt and pepper are mixed and vegetable oil is added. To make the dressing uniform, shake it before watering. Used for watering salads from fresh vegetables vinaigrette vegetable garnishes.

Mustard dressing. Table mustard is ground with salt, sugar and pepper, and diluted with vinegar, added with vegetable oil, and shaken. It is seasoned with venegrette and cold side dishes.

Mustard dressing with yolks.

Sour cream dressing with herbs. Sour cream is combined with vegetable oil, greens are added, onions, parsley, pepper, salt is stirred.

Mayonnaise sauce. Yolks raw eggs separated from proteins. The yolks are ground with salt and sugar. Introduce with stirring, add the vinegar until the oil is fully combined, stir.

Mayonnaise can be prepared with the addition of white sauce. The flour for the white sauce is heated without fat, discolored, cooled, diluted with a mixture of cold broth and vinegar, brought to a boil, then cooled.

Mayonnaise is used to prepare salads for meat dishes and derivatives of sauces.

Sauce mayonnaise with sour cream. Add sour cream to mayonnaise and mix. Fall to cold fish meat dishes for salad dressing.

Mayonnaise sauce with jelly. Mayonnaise sauce is combined with chilled meat or fish jelly, which is still in a liquid state. Stir whipping. For the preparation of jellied dishes.

Horseradish mayonnaise sauce. horseradish is finely rubbed, scalded, cooled and combined with mayonnaise. Served to stuffed fish boiled meat.

Vinegar sauces. Vinegar sauces include vegetable mustard pickles.

Vegetable marinade with tomato. vegetables are cut into strips and sautéed in vegetable oil until half cooked. Add mate and continue to sauté for another 10 minutes. Pour vinegar, bay leaves, salt, sugar into vegetables, mix. Boil at low boiling for 15-20 min. Use marinade fish for the dish.

Prepare the marinade without tomato. At the end of cooking, flour is added as a thickening or potato starch.

Horseradish sauce. The horseradish root is kept in cold water for 1.5-2 hours, rubbed finely, poured with boiling water and kept covered with a lid until it cools. Add vinegar, salt, sugar and stir. Serve with meat and fish cold fornication.

Horseradish sauce with sour cream.

Table mustard. The mustard powder is poured with boiling water, kept for 5-7 hours, the water is drained, the vinegar is added, salt, sugar, the oil is stirred.

Meat jelly. Gelatin is soaked in cold water. Bone broth is boiled and the fat is removed. The draft is prepared as for fish jelly from proteins and eggs. Gelatin is added to the hot broth, vinegar is added, or citric acid then in 2 steps a guy. The jelly is brought to a boil, kept on the edge of the plate for 10-15 minutes, filtered, brought to a boil and cooled. Used for meat, eggs and a side dish for cold dishes

Fish jelly.

33. Technology of making sweet sauces.

Sweet sauces from fresh canned dry fruits and berries from the juice of puree milk syrups.

Apple sauce. Apples are washed, removed from the seed, cut into slices and allowed in water, rubbed, combined with a decoction with sugar lim.kis. bring to a boil and add diluted starch. Bring to a boil again. served with casserole, puddings and pancakes.

Sweet sauce from dried fruits. Sort by sorted, washed, soaked in water to swell, remove seeds. Large chopped boiled sugar and potato starch diluted in cold water are added. Bring the sauce to a boil, add lime acid and cool. Falls to cutlets, meatballs, etc.

Apricot sauce.

34 using sauces industrial production and food concentrates.

Industrial sauces

The food industry produces various sauces, and many of them have a very pungent taste (tkemali, Southern sauce, curry, hunting, etc.). They are served in small quantities to dishes such as kebabs, kebabs, etc., or used as additives in the manufacture of culinary sauces.

The use of industrial sauces makes it possible to expand the range of sauces used in public catering.

Mayonnaise. They are used to prepare salads and other dishes, or derivatives are prepared on their basis.

Spicy tomato sauce. It is prepared from fresh tomatoes or tomato puree with the addition of sugar, vinegar, salt, onion, garlic and spices. They are used in the manufacture of meat, fish and vegetable dishes.

Kuban sauce. It is produced by evaporating tomatoes with sugar, garlic, salt, vinegar, and spices. Add to meat sauces and mayonnaise. The sauce can be used for serving meat, fish and vegetable dishes, as well as for dressing borscht and cabbage soup.

Ketchups. They are also made from tomatoes or tomato puree with various additives, however, the tomato content in them is lower. To give the required consistency, thickeners (modified starches, etc.) are introduced into the ketchup.

Southern sauce. It has a very pungent taste and a strong spicy aroma. Prepare a sauce from soy fermented hydrolyzate with the addition of applesauce, tomato paste, liver, vegetable oil, spices, herbs, onions, garlic, raisins, vinegar and wine (Madeira). Served with oriental dishes, added to red meat sauces and mayonnaise.

Tkemali sauce. It is prepared from mashed tkemali plums with the addition of basil, cilantro, garlic and red hot pepper. Has a pungent sour taste. Served with Caucasian cuisine.

Fruit sauces... They are prepared from fresh ripe apples, apricots, peaches and other fruits. They are used in the manufacture and serving of cereal and flour dishes or mayonnaise is added to the sauce.

In addition to ready-to-eat sauces, the food industry produces concentrates of white and mushroom sauces and their derivatives. They are a powder that is diluted with water in the right amount, and boil for 2-3 minutes, then add butter. Raw materials for sauce concentrates are dry meat, mushrooms, vegetables, browned flour, tomato powder, powdered milk, sugar, salt, citric acid, spices, monosodium glutamate. They are stored for up to 4 months.

Food concentrates Food concentrates are products that are ready to eat or require little heat treatment. Distinctive features they are low moisture content (from 4 to 12%), contributing to long-term storage of the product without compromising quality, high concentration of nutrients and good digestibility

egg powder and dairy products (whole or skim milk powder, whey powder, buttermilk)

35. Cooling, freezing, defrosting and reheating the individual ingredients for soups and sauces.

White sauce- a classic addition to the many dishes you cook at home. Try it for chicken, pizza, fish or meat.

• butter - 60 gr
• wheat flour - 40 gr
• water - 0.5 l
• salt - 0.5 tsp
• egg yolk - 1 pc
• lemon juice - from 0.5 pcs

First you need to take a deep saucepan and melt the butter in it. You need to cook on very low heat so that the oil does not start to burn. Then add flour and mix thoroughly.

Next, you need to dilute the creamy mixture with chilled boiled water or broth, if possible. Once the sauce has been diluted enough with water, add in the sequence shown. following ingredients- salt, black pepper and yolk.

Put the sauce on fire and beat with a whisk until it starts to boil. Once the sauce has boiled, it must be removed from the heat immediately.

Then add the other half to the sauce butter, pour in the juice of half a lemon or one spoonful of vinegar. Mix everything thoroughly until a homogeneous mass is obtained. The butter should completely melt. You can also add finely chopped fresh herbs to the finished sauce. For example, parsley, dill, green onions as well as chopped thyme.

The finished sauce must be transferred to a gravy boat or immediately to a ready-made dish. The sauce can also be stored in an airtight container for two to three days. It is better to serve the sauce chilled, as the taste of the sauce is revealed brighter. Cooking the sauce is not at all difficult, it does not require huge costs and time. therefore this recipe you can safely take note. Enjoy cooking!

Recipe 2: white sauce with vegetable broth

• onion - 1 piece
• butter - 1 tablespoon
• flour - 1 tablespoon
• vegetable broth - 1 glass
• lemon juice - 0.5 tsp
• butter - 1 tsp

Finely chop the onion (1 pc), if desired, also chop the root of celery or parsley, if you like a richer taste. Add the onion separately or with roots in butter (1 tablespoon) until the pieces are transparent.

Pour in 1 dessert spoon of flour and stir it in a pan with onions in a circular motion until it becomes creamy. You can not add unfried flour to the sauce, this spoils the taste of the sauce and appears stringy.

Heat the salted broth or vegetable broth (1 cup) and add to the pan with onions and flour, stir well so that no lumps form. However, the salted broth helps to avoid clumps. Add ground pepper, bring to a boil and let the sauce thicken over very low heat. Remember that the sauce gets thicker as it cools, so you can add a little more broth if needed.

If you want to remove the onion, then you need to pass the sauce through a sieve. You can also grind the onions in the sauce until smooth using a blender.

At the end, add ½ teaspoon lemon juice and 1 teaspoon of butter, so that a film does not appear.

Recipe 3, step by step: white sauce with mushrooms

• Fresh mushrooms 100-150 gr.
• Butter 2 tablespoons
• Vegetable oil to taste
• Salt to taste
• Ground black pepper to taste
• Ground red pepper to taste
• Wheat flour ( top grade) 1-2 tablespoons
• Fish broth 2 cups
• Fat sour cream 2-3 tablespoons

When choosing fresh mushrooms, pay attention to the fact that the caps of the mushrooms are strong, without any signs of deterioration. Choose mushrooms to your liking, you can even take fresh champignons, but the taste of the sauce will not be as rich and aromatic as from “wild” mushrooms.

It is best to use porcini mushrooms for the sauce, since when heat treatment they do not lose their color and aroma. Fresh mushrooms must be cleaned and, after pouring into a colander or sieve, rinse thoroughly under cold water... Let the water drain.

Cut the peeled and washed mushrooms into small pieces. If the mushrooms are very small, then they do not need to be cut.

We take a saucepan and melt butter in it on a gas stove, add finely chopped fresh mushrooms, sprinkle with black and red pepper. Next, simmer under a closed lid over medium heat for 15 - 20 minutes, stirring with a wooden spatula. During this time, all the juice released by the mushrooms should evaporate.

Sprinkle the stewed mushrooms with wheat flour, stirring them continuously with a spatula, then pour in the fish broth, vegetable oil and add fat sour cream, mix everything thoroughly with a spatula and cook for another 5 minutes over medium heat, stirring constantly. Remove the saucepan from the heat. White mushroom sauce ready for fish!

Recipe 4: sauce for kebabs with sour cream (with photo)

• Two glasses of kefir
• 200 grams of sour cream
• A bunch of any fresh herbs
• 1-2 fresh cucumbers
• Garlic to taste
• Salt to taste
• Half a teaspoon of ground black pepper
• A pinch of rosemary, basil and thyme

Any fresh greens are suitable for white sauce - cilantro, parsley, dill. But you should not add green onions - it will interrupt the taste of other products and add bitterness. It is better to wash it and offer it to kebabs as fresh herbs. Chop the parsley finely (finely, the finer the better). Set aside a part.

Peel the cloves of garlic, cut into small cubes.

Place the herbs and garlic in a bowl or mortar. Add a little salt and mash so that the herbs give juice, and the garlic turns into gruel.

Fresh cucumber for the sauce must be grated on a fine grater. When rubbed, place in a colander for 10 minutes to drain excess juice.

Kefir and sour cream (or other fermented milk products) are taken in a 2: 1 ratio - a part of sour cream is added to two parts of kefir. In our version, two glasses of kefir must be mixed with a glass of sour cream.

Add grated cucumber to the fermented milk base. Stir.

Now you need to put all the greens and add the herbs, pounded with garlic. Season with salt and pepper to taste.

Stir the sauce. Whether or not to add dried herbs is a matter of taste. Basil, thyme and rosemary give a pleasant aroma, the sauce turns out to be rich, with a pronounced taste of spices and spices.

Try the white sauce to taste, if necessary - add what is missing or add kefir if you overdo it with seasonings. Put the finished white sauce in the refrigerator to cool down properly and soak in the aromas. Then serve with a barbecue, which is eaten with your hands, dipping pieces of meat in aromatic sauce... Very tasty!

Recipe 5: white creamy mushroom sauce

• Champignons - 300 gr.
• Onions (1 pc.) - 120 gr.
• Cream 15% - 100 ml.
• Sour cream 20% - 100 gr.
• Butter - 25 gr.
• Flour - 30 gr.
• Water - 50 ml.
• Salt (to taste) - 5 gr.
• Ground black pepper (to taste) - 5 gr.

Chop the onion finely.

Peel and wash the mushrooms. Cut into small pieces.

Heat butter in a frying pan. Fry the onions until golden brown.

Add mushrooms and fry until soft.

Salt the mushrooms a little. Sprinkle with flour and mix well.

Pour in hot water, add cream and sour cream. Mix.

Bring the sauce to a boil, but do not boil. Add salt and pepper to taste. Remove from heat.

Recipe 6: white garlic sauce for vegetables

• Sour cream - 4 tablespoons;
• Garlic - 3-4 cloves;
• Salt to taste;
• Fresh dill - 0.5 bunch.

Add salt to the sour cream to taste and squeeze out the garlic with a garlic spade.

Chop the dill very finely and add to the sour cream.

The mixture can be whipped with a fork or hand blender. For a blender, it is better to increase the proportions, since it is inconvenient to whip a small amount of sauce.

Transfer the sauce to a saucepan and serve immediately. You can store such a sauce for a day, but I always prefer to make it fresh.

Recipe 7: main white sauce in broth

• Broth - 2 cups
• Flour - 1.5 tbsp. spoons
• Butter - 20 g
• Onions - 0.5-1 pcs.
• Celery root - 20 g
• or Parsley root - 20 g
• Citric acid - on the tip of a knife
• Bay leaf - 1-2 pcs.
• Ground black pepper - 1 pinch

Melt the butter (10 g).

Pour in flour.

The flour is sautéed in butter until a light cream color appears (3 minutes over medium heat).

Strain the broth.

The flour is gradually diluted with white strained broth.

The hot broth is poured into a flour sauté in small doses, stirring continuously in one direction (this way the elasticity of the sauce is achieved), and the mass is brought to the consistency of thick sour cream.

Pour in the rest of the broth and stir well until a homogeneous mass is formed.

Roots and vegetables are peeled and finely chopped.

Heat the remaining oil (10 g), saute, stirring, vegetables and roots over medium heat until transparent (7 minutes).

Then put finely chopped browned roots and onions, spices in the sauce and cook for 30-40 minutes.

When the sauce is boiling, the resulting foam is removed.

Filter the finished sauce, rub the vegetables through a sieve, add citric acid and bring the sauce to a boil.

The main white sauce is ready.

Parsley or celery can be cooked in the sauce, not sauteed. To prevent a film from forming on the surface of the sauce, you need to put pieces of butter in the sauce.

Recipe 8: white tartar sauce with mayonnaise

• Mayonnaise - 3 tablespoons
• Sour cream - 2 tablespoons
• Pickled cucumber - 1 pc.
• Garlic - 1 wedge
• Greens - 1 bunch

Combine sour cream and mayonnaise.

Add finely grated cucumber.

In the book "Exemplary Household Kitchen" in 1910, this sauce is called "White Hot Russian Sauce", it is also in the section French sauces called “Basic French White Velute Sauce”. By adding various ingredients and spices, you can create a wonderful and harmonious sauce. It is done very simply, and thanks to the advice from this wise book, the sauce does not stratify. At least I did it many times over the course of two weeks and this dirty trick never happened. If you follow the instructions, you will get a delicate, silky, soft sauce.

Below I will give you the exact amount of ingredients, but first, here is a tip from the book (sorry, but in the quote I did not add it):

“For white hot sauce, take half as much butter by the weight of the flour taken; if the product is measured in spoons or glasses, then the butter is measured in melted form and also in half the amount against flour, namely: if 2 tablespoons of butter are taken, then 4 tablespoons of flour are taken. "

For 3 servings you need:

• 16 g butter
• 28 grams of flour (that's 2.5 of my flat tablespoons)
• hot broth (if you are preparing sauce for fish, then add fish broth, if meat - meat broth, if poultry - the appropriate broth). “The sautéed dishes are diluted with broth in such an amount that at first a completely liquid sauce is obtained, for 1 tbsp. flour - 2 cups of hot broth "

If you don't have a scale, follow the advice above and measure with spoons, but keep in mind that a spoonful of flour is enough for 3 servings of sauce.

We prepare the food, weigh everything, cut the butter into cubes.

In a deep stewpan, in my case - a ladle, put butter and put on a small fire. When the butter has dissolved, add all the flour and mix with a wooden or silicone spatula. Do not interfere with a metal spoon!

We stir until hot so that when you touch your fingers, you cannot hold it with your fingers. It is important not to overexpose, otherwise the sautéing will turn red, and we need white.

Now you need to combine the broth and the broth. First, you need to pour the broth into the sauté, and not vice versa. Secondly, in order for the sauce to turn out smooth and without lumps, to have a good color and taste, you need to pour in the HOT broth and in parts, while you need to stir continuously so that you do not get lumps.

Now the sauce needs to be boiled over low heat, i.e. "Plant", it will take time and you cannot leave the sauce unattended. From time to time, the sauce needs to be stirred so that it does not burn. It may seem like a lot of fuss with the sauce, but it is not.

During boiling, fatty foam, oil always appears on the surface of the sauce. It must be removed so that the sauce does not have a greasy taste. The book says that the smell of bacon may even appear. For the experiment, I made a sauce without removing the oil from the surface, something terrible and ugly came out, because this oil looks ugly and combines with the sauce. In general, horror-horror.

When the oil ceases to stand out, the sauce is ready. We plant it to the density you need. There are 4 degrees of thickening of the sauce:

• Sauce, like heavy cream (dripping from a spatula), served separately in gravy boats
• Sauce, like fat sour cream (covers the spatula with a light bloom), used for stewing
• The sauce, like thick sour cream (covers the spatula with a thick coating), is used for sauce dishes.
• Sauce, like a thick puree (should be held on a spatula without dripping), is used to cover or grease this food

The finished sauce must be filtered through a clean sieve so that it is completely smooth. “Before serving, it is sometimes seasoned with sour cream, vinegar, citric acid, tomato puree, marinade, and so on. After adding additional products, the sauce must be boiled to get their taste. "

Sauces are a large, extremely variegated in name and, in fact, very monotonous in technology group of auxiliary seasoning dishes, with the help of which taste, smell,

sometimes color and always - a special, delicate consistency of a wide variety of food products that have undergone heat treatment - boiled, baked, fried - meat, fish, vegetables, fruits, mushrooms, confectionery and flour products, vegetables, eggs and curd casseroles etc.

Sauces must play either a masking, neutralizing, or enhancing, quality-enhancing role in the finished food or dish.

According to their taste direction, they are divided into two groups - unsweetened and sweet sauces... The difference between sweet sauces is always sugar. Unsweetened sauces are divided into cold, intended mainly for salads and cold dishes, and hot, although this division is purely external, in the culinary sense - conditional, because the principles and methods of cooking both cold and hot sauces often coincide, although not always.

The overwhelming majority of sauces, both cold and hot, sweet and savory, are custard. These are the so-called French sauces, that is, invented and used in France.

Their constituent parts are broths (meat, fish, mushroom) or decoctions (vegetable, fruit), combined (brewed) with flour, butter, sour cream, cream, milk and with the subsequent introduction of eggs (whole or some yolks) into these compositions. Each addition to flour and broth of any of the above components and a combination of these components or layering them sequentially one on top of the other and give all the variety of sauce bases.

These bases are further layered: either sugar and fruit and berry juices (to form sweet sauces, which can also be added to a milk base - coffee, cocoa, chocolate), or, conversely, characteristic sour-salty media (vinegar, lemon juice, cucumber pickle, as well as mustard, horseradish, tomato paste) - to create hot sauces to meat or fish.

All kinds of spices - peppers (black, white, red, Jamaican and Japanese), cloves, cinnamon, vanilla, ginger, herbs from parsley and dill to onions, garlic, chervil and fennel - are finally introduced into ready-made base sauces and allow endless vary and complicate the taste and aroma of both hot, savory and sweet sauces.

English sauces are slightly different from French sauces, where there is practically no flour, but the percentage of natural meat juice and fat is high, as well as many different spices, and very significantly - sauces of oriental origin, which are called sauces only by the nature of their use as seasonings, but are built entirely on natural fruit purees and juices, nuts and vegetable pastes with spices and are absolutely devoid of a flour custard base. These are the Moldovan, Romanian, Bulgarian sauces, built on the principles Turkish cuisine, or original Georgian sauces, also influenced by Iranian and Turkish influences.

Sauces and seasonings add juiciness and a special, specific taste to the dishes, and in this regard, they crown the process of preparing appetizers, salads and main courses. Below are various seasonings and sauces that are easy to prepare at home from the most affordable products.

Real sauces are made from broth with the addition of butter, flour, vegetables, spices, mushrooms, and so on. But there are vegetable sauces, where there is little flour, vegetables and spices. It is known that the preparation of sauces, and even more complex sauces, requires a lot of patience, skill, taste, and we must pay tribute to Russian entrepreneurs - in large restaurants there have always been specially dedicated chefs for this.

Exist 2 basic sauces, knowing the preparation of which you can prepare sauces at your own discretion and diversify them endlessly, - basic white and basic red.

The basis white sauces are served with hot white sauces, that is, flour and broth lightly fried in butter, and red sauces are red sauces made from flour fried until reddish Brown, and juice from a roast or broth ..

White base sauce- this main sauce differs from the red main one in that it is prepared using light types of broth. At the same time, contrasting components are not used, the flour is also sauteed until a light cream color with the addition of butter or margarine. Boiling broth, such as broth from poultry, fish, pork, veal, etc. lay the sautéed onions and white roots. Boil for several minutes and then, with continuous stirring, pour in the prepared diluted flour passivation. The thickened sauce is boiled at a low boil for 20-30 minutes, after which the sauce is filtered and the vegetables are ground. At the same time, do not use the addition of contrasting spices, such as red or black pepper. The prepared grated sauce is brought to a boil again and then used in three directions:

1. Serving with dishes, or further heat treatment of dishes;

2. Preparation of derivative sauces based on white base sauce;

3. Using ready-made white sauce, or natural egg-buttered sauces.

As derivatives of sauces based on the white base sauce, the following derivatives can be prepared:

White sauce with onions;

White sauce with mushrooms;

White sauce with egg;

White sauce with white wine;

White sauce with mustard;

etc., as well as a derivative of the white base sauce include tomato sauce. To do this, add tomato puree sautéed in butter or margarine to the finished white main sauce.

White sauce - food preparation

It is quite simple to learn how to cook sauce so that it would not be a shame to serve it even to guests. To do this, you need to adapt just to properly sauté flour in butter, diluting it with milk. Usually use a frying pan or deep, thick-walled saucepan for this.

Additional components of the sauce are sour cream, tomato paste, cloves, suneli hops or white pepper. National cuisines peoples of the world also use fried onions, nuts, cheese, herbs and other various spices. This sauce is not stored for a long time, it is advisable to cook it for a certain dish. It is not cumbersome as it only takes a few minutes.

To prepare the broth: 1 kg of bones (beef, veal, poultry, game), 1.5 liters of water, 1 onion, 1 carrot, 1 parsley root, salt.

Basic white sauce

Products: 0.5 l broth, 1 tablespoon flour, 1 tablespoon ghee, 1 onion, 1 carrot, 1 parsley root, 1 celery root, lemon juice, ground black pepper, salt.
Cooking the sauce:
Put butter in a frying pan, add flour and sauté it over low heat, stirring continuously, until yellow. Dilute the sautéed flour into several recipes with a strong hot broth (meat or fish), add the sautéed onion, finely chopped parsley and celery, pepper and cook all this for 30 minutes at a low boil, constantly removing the foam. Then add bay leaf, lemon juice, salt. Boil a little more and remove from heat. Strain the prepared sauce, rub the boiled roots and combine with the sauce. Season the sauce with butter or margarine.

White sauce: base

This is a recipe for a little sauce for fish or stews. It will add a delicate creamy taste to the dish and will be a great addition to lunch or dinner. Prepare a small skillet and fresh milk.

Ingredients: milk (300 ml), butter (25 grams), flour (25 grams), salt, pepper to taste.

Cooking method

Melt butter in a saucepan or skillet and add flour. Stir and sauté over low heat. It is important to stir constantly so that the flour does not darken around the edges and does not overcook, it remains a beautiful golden color. Remove from heat and gradually pour in milk. Finally add spices and bring to a boil. Cook for another 3 minutes. Ready! Serve the sauce with any hot dishes - meat, fish, vegetables or side dishes.

White sauce with sour cream

This type is more high-calorie, differs from dairy in a thicker consistency and saturation. Instead of sour cream, you can use heavy heavy cream.

Ingredients: flour (50 grams, sour cream (1 cup) or heavy cream, butter (50 grams), salt, spices.

Cooking method

Fry the flour in a dry skillet. When a golden color appears, cool slightly and add oil, spices, gradually pour in sour cream and mix. Boil for another 5 minutes over low heat. Stir well and strain the sauce. For lovers of garlic flavors, crush a clove of garlic at the end and sprinkle with herbs.

Bechamel white sauce

The Le Gordon Bleu School of Classical Culinary Arts in France teaches how to make Bechamel sauce according to this recipe. Everything else is just variations. Remember the main thing - if the sautéing is hot, then cold liquid should be poured in, and vice versa - if it has cooled down, pour in hot sour cream or milk with half an onion. Stick the cloves into the onion and simmer everything over low heat.

Ingredients: butter (50 grams), flour (50 grams), milk (1 liter), nutmeg, salt, ground black pepper (a small pinch), onion (half), cloves (3 things).

Cooking method

We will cook in a stewpan with thick walls and a bottom. Melt the butter and heat it strongly. Put flour in it, but don't fry it too much, just heat it up. We constantly stir with a spatula. Pour cold milk into the finished sauté, bring to a boil and reduce the heat, simmer until thickened. Salt, season with pepper and nutmeg, filter through a metal sieve in order to achieve a uniform consistency.

Sour cream sauce

Products: 60 g flour, 100 g butter, 600 g sour cream, salt, pepper.
Cooking the sauce:

Mustard sauce

Products: 2 onions, pickled cucumber, 0.5 cups table vinegar, 2 tablespoons of oil, 2 tablespoons of flour, 1 tablespoon of mustard, ground pepper, salt, 1/2 lemon.

Cooking the sauce:
Finely chop the onion and cucumber, put in a saucepan, pour with vinegar and cook over low heat. In preheated oil, save the flour until brown, dilute with broth and cook, adding prepared onions and cucumbers. Then add pepper, mustard, lemon juice and salt. Heat the sauce, but do not boil. You can add sour cream to the sauce. Serve with grilled meat.

Horseradish sauce

Products: 2 tablespoons of flour, 2 tablespoons of grated horseradish, 0.5 cups of sour cream, 2 tablespoons of oil, 2 tablespoons of vinegar, broth, black pepper, bay leaf, salt.
Sauce preparation:
To prepare the sauce, you need to save 2 tablespoons of flour with the same amount of oil, dilute with a glass of hot meat broth, add sour cream and cook over low heat for 7 minutes. Simultaneously put 1 tablespoon of oil and grated horseradish in a frying pan and lightly fry, then pour in vinegar and the same amount of broth or water, add bay leaf, 7 peas of black pepper and put on fire in order to evaporate the liquid. Put the cooked horseradish in the prepared sauce, boil, remove from heat, salt, add a piece of butter and stir. Serve the sauce with boiled beef, lamb, pork.

Bechamel sauce (2)

Products: 1 large onion, 0.5 tablespoon of butter, 2 tablespoons of flour, 0.5 liters of milk, 250 g of broth, salt, nutmeg, lemon juice.
Cooking the sauce:
Chop the onion finely and fry it in oil, then add flour to it and fry a little more. Combine the sausage with boiling milk and hot broth, add salt, nutmeg, stir everything well, bring to a boil and simmer for 8 minutes over low heat. Strain the finished sauce through a sieve and beat until foamy, add lemon juice.

Tomato sauce

Products: tomato - mashed potatoes 900 g, strong broth 200 g, butter 150 g, sugar 15 g, ground pepper 2 g.
Cooking the sauce:
Cook the tomato puree and concentrated broth. When the mixture becomes thick as cream, season it with butter, sugar, ground pepper and salt. The simmered sauce does not need to be boiled so that the oil does not separate from the tomato. The sauce is served with meat dishes: roasted pork, langeta, fillet, meat cutlets and bitlets.

Tatar tomato sauce

Products: For 0.5 l of meat broth you need: 2 tablespoons wheat flour, 1 onion, 1 parsley root, 1 celery root, 1 carrot, 60 g butter, 200 g tomato paste, 4 teaspoons lemon juice, 2 teaspoons sugar, bay leaf, peppercorns.
Cooking the sauce:
Save the flour in oil, then gradually dilute, pouring in the hot broth in small portions, until the mixture looks like thick sour cream, and you need to make sure that there are no lumps. Then dilute the mixture with the remaining broth. Finely chop roots and onions, lightly save, put tomato paste, fry for 5 minutes. Then combine them with broth, add spices, lemon juice, sugar, salt. Boil for 20 minutes with a low boil, strain through a sieve, then rub vegetables through a sieve and bring to a boil again. Put the butter last.

Fresh Tomato Sauce

Products: tomatoes 1.5 kg, butter 250 g, ground pepper 3 g.
Sauce preparation:
To prepare the sauce, you need to sip fresh tomatoes, remove the stalks, wash in cold water, cut into slices and put in own juice, rub through a sieve, boil until the consistency of heavy cream, fill with butter, ground pepper and salt. After filling, the sauce cannot be boiled. Serve with fried meat dishes, as well as macaroni and loose rice.

Garlic tomato sauce

Products: tomato - puree 200 g, garlic 15 cloves, vegetable oil 40 g, lemon 20 g, parsley or dill, sugar, salt.
Sauce preparation:
To prepare the sauce, add chopped garlic, mashed with salt, sugar and vegetable oil, finely chopped greens into the tomato puree and season with lemon juice. Add parsley or dill, sugar, salt to taste.

Basic sour cream sauce (1)

Products: 300 g sour cream, 1 tablespoon flour, 20 g butter or margarine, a pinch of ground black pepper, salt.
Sauce preparation:
Spread flour in butter, boil sour cream and mix with flour. Add pepper, salt, strain and bring to a boil. Serve with meat, vegetable, fish dishes and hot snacks. This sauce is also used in the manufacture of sour cream sauces with various fillings.

Basic sour cream sauce (2)

Products: 600 g sour cream, 60 g flour, 120 g butter, pepper, salt.
Sauce preparation:
Salt flour in butter, add sour cream, pepper, salt and bring to a boil. Serve with the second course.

Sour cream sauce with onions

Products: sour cream sauce 400 g, 1 onion, butter 30 g.
Sauce preparation:
Cut the onion into rings, fry in butter and mix with sour cream sauce. For spiciness, you can add a spoonful of hot tomato sauce. Serve with meat dishes.

Sour cream sauce

Products: 2 tablespoons of flour, 2 tablespoons of oil, 2 glasses of meat, fish or vegetable broth, 1 glass of sour cream, salt.
Sauce preparation:
Fry until light yellow in butter or dry flour. Then, while stirring, dilute it with meat, fish or vegetable broth and cook for 5 minutes. Add sour cream and salt to the end of the boil. Pepper is put very little so that it does not drown out the taste and smell of sour cream. Serve sour cream sauce with meat, vegetable and fish dishes.

Sour cream sauce with tomato

Products: sour cream sauce 500 g, 1 onion, butter 40 g, tomato puree 60 g.
Sauce preparation:
Finely chop the onion, fry it with tomato puree in butter, add the sour cream sauce and boil for 5 minutes. Strain. Serve with fried meat, fish and vegetable dishes.

Spicy sour cream sauce

Products: sour cream 200 g, vinegar 50 g, sugar 10 g, eggs 2 pieces, ground pepper, salt.
Sauce preparation:
To prepare the sauce, pour the vinegar into a bowl, add sugar, ground pepper, salt and stir everything well with a wooden spoon. Combine the resulting mixture with sour cream and boiled egg whites. Beat well and dress with juice from fresh vegetables, fruits. Add salt to taste.

Onion sauce

Products: 500 g onions, 120 g butter or margarine, 50 g vinegar, 700 g broth, pepper, bay leaf, salt.
Sauce preparation:
Finely chop the onion and fry until golden brown in butter, add vinegar, pepper, bay leaf, sautéed flour, meat broth, cook. Serve with meat and fish dishes.

Garlic sauce

Products: 100 g each garlic, water, sunflower oil, salt to taste.
Sauce preparation:
Rub the peeled garlic, mix with water, sunflower oil, salt. Serve with meat and fish dishes.

Horseradish sauce with vinegar

Products: 350 g horseradish, 300 g vinegar, 2.5 glasses of water, 1 teaspoon of sugar, 2 teaspoons of salt.
Sauce preparation:
Clean the horseradish root, wash, grate, put in a jar or other dishes, pour boiling water over the jar, close the jar with a lid. When the horseradish has cooled, add vinegar, sugar, salt to it, mix everything. Serve with cold and hot dishes.

Tatar sauce

Products: 250 g mayonnaise, 2 tablespoons finely chopped canned cucumbers or pickled vegetables, 1 small onion.
Cooking the sauce:
In order to prepare the sauce, it is necessary to add finely chopped cucumber or pickled vegetables and finely chopped onions to the finished mayonnaise.

Kefir sauce

Products: 250 g of kefir, 1 teaspoon of sugar, mustard, pepper, half a teaspoon of salt.
Cooking the sauce:
Mix kefir with the offered products, beat thoroughly. If the kefir is too sour, add a little milk and increase the amount of sugar.

Kefir or yogurt sauce with onions

Products: 250 g of kefir or yogurt, 1 onion (instead of small onions, you can take 25 g of green onions), 2 teaspoons of sugar, mustard, pepper, salt to taste.
Sauce preparation:
Add finely chopped onions or chopped green onions to yogurt or kefir, add other products and mix thoroughly.

Red meat sauces

Red base sauce prepared on the basis of broths and broths prepared from dark types of product. For example, from beef meat, game meat, certain types of mushrooms, etc. The main red sauce differs in that it also includes various contrasting components, such as tomato puree, carrots. In this case, the flour, as a thickener for the red sauce, is sautéed until light brown in a dry frying pan without fat. At the same time, it loses its damp taste and, in addition to color, also acquires the smell of a roasted nut. After the flour is fried, it is transferred to a separate bowl, cooled and then diluted with a small amount of chilled liquid, such as broth. The diluted flour mass should not have a consistency thick syrup... The main part of the broth is brought to a boil, then the sautéed onions and carrots are transferred into the broth, with the addition of tomato puree. Boil vegetables in broth for several minutes and then pour in diluted flour passivation with continuous stirring. The resulting thickened sauce is boiled over low heat for 40-50 minutes, after which the sauce is removed from heating. During the cooking process, spices are added, which are then removed if possible. Strain the cooked sauce, grind the vegetables and then strain the sauce and bring to a boil again. The prepared red base sauce can be used immediately for its intended purpose, both for serving dishes and for their further heat treatment, and the red base sauce can also be used for making derivative sauces. In this case, derivative sauces are considered in the case of adding various additional ingredients... So, for example, on the basis of red sauce, the following derivatives can be prepared:

Red sauce with onions;

Red sweet and sour sauce;

Red sauce with prunes;

Red sauce with red wine;

and many more options.

Red sauce - food preparation

In order to get a red brown broth, you need to boil the bones for a very long time, having previously fried them until golden brown. The base of the sauce is red flour sautéing. Flour is fried until reddish brown and diluted with broth. It is not difficult to get the main sauce, and then everything depends on the dish for which the sauce is prepared, as well as the imagination and skill of the cook. Add red sauce flavors you can use sour cream, vegetable or butter, various spices, aromatic roots and herbs. Too fatty sauce is easily corrected by filtering it through a napkin soaked in cold water.

The basis for red broths is broth.
Broth cooking:
To prepare the broth, take 3 liters of water, 1 parsley root, 1 carrot, 1 celery root, 1 onion.
Boil brown broth and strain.

Basic red sauce

Products: 1 liter of brown broth, 2 tablespoons of fat, 2 tablespoons of wheat flour, 1 onion, 1 carrot, 1 parsley root, 1 celery root, 50 g of tomato paste, 1 tablespoon of sugar, 2 tablespoons of butter or margarine, black pepper fragrant, salt.
Sauce preparation:
To prepare the sauce, it is necessary to heat the fat in a saucepan, add flour into it and save it over moderate heat until it is light brown. Separately save finely chopped onions, carrots, parsley and celery with fat. Add tomato paste to the saved roots, diluted with broth beforehand, and sauté everything for another 10 minutes. Pour hot, strained brown broth into flour sausage with continuous stirring. Cook the resulting homogeneous mass for 25 minutes, then add to it the steamed roots and pepper and continue to cook, periodically removing the fat for another 10 minutes. Then strain the sauce through a sieve, rub the boiled roots. Add sugar and salt to the sauce, bring to a boil, remove from heat and cover with oil. The main red sauce is used to prepare derivative sauces with onions, mushrooms, mustard, and prunes. It goes well with red wine, garlic, blackcurrant jam, tomatoes, chili peppers and other products, herbs and spices.

Red sauce simple

Products: red main sauce 1000 g, butter 80 g, garlic 1 pc, pepper 1 g.
Meat sauce bone broth, served only with meat dishes. Sauce on meat and vegetable broth is served with vegetables, fish, meat. Fish broth sauce - only for fish.
Cooking the sauce:
Salt the hot main sauce, add black pepper, garlic mashed with salt, heat to a boil, strain through a sieve. Put the dishes with the sauce on water bath, put butter in the sauce and stir thoroughly. To improve the taste, you can add meat juice to the sauce in the amount of 100 g per 1 liter of sauce or 25 g of concentrated brown broth, while reducing the corresponding amount of the main red sauce. Serve sauce with cutlet dishes, ham, sausages, sausages, stew, azu, stewed and baked meat.

Red sauce base

A good sauce can highlight the virtues of a dish, while a bad one can hopelessly ruin it. Red sauce requires patience, skill and taste. It is no coincidence that entrepreneurs have a specially trained cook in their restaurants - a specialist in sauces. A basic recipe will help every hostess to become a professional chef - having learned how to cook it, you will arrange a home restaurant for your loved ones.

Ingredients: brown broth (1 liter), butter (50 grams), carrots, onions (2 pcs), wheat flour (350 grams), sugar (25 grams).

Cooking method

Cook the brown broth - fry the bones and put them in a saucepan. Cook for several hours, filter. Divide the broth into 2 parts. Saute flour without fat in a pan, cool slightly and pour in warm broth. Beat the mass until the lumps disappear. We also sauté the onions and roots, mix with the second half of the broth and bring to a boil.

Then we mix everything together and cook for half an hour. At the end of cooking, heat the sugar in a frying pan and add the wife to the sauce, strain, grind parts of the vegetables, salt, add spices. Bring to a boil and refrigerate. Now you can add other ingredients to your taste to this sauce - onions, vinegar, wine, mustard, garlic, and so on.

Red sauce with wine and mushrooms

If you have already learned how to make the main sauce, it will be much easier to move on. Taking it as a basis, let's prepare the mushroom sauce. Very little mushrooms are needed, but if you want to cook real mushroom dish, increase their number and add a side dish - mashed potatoes, rice or pasta.

Ingredients: Red sauce over original recipe for the base (1 glass), onions (several heads), mushrooms (200 grams), tomato (1 spoon), butter, red wine (2-3 tablespoons), salt, pepper, garlic and herbs.

Cooking method

Peel the onions and mushrooms, rinse and cut into cubes. Fold in a saucepan and sauté in butter for 10 minutes. Add red table wine and chopped parsley to the finished sauce. Squeeze out the garlic at the very end. Hot sauce can be served with poultry, game or meat products - cutlets, meatballs, meatballs.

Fresh mushroom sauce

Products: 4 glasses of the main red sauce, 200 g of white mushrooms or mushrooms, 2 onions, 50 g of highly concentrated brown broth, 3 tablespoons of butter, 2 cloves of garlic, lemon juice, salt.
Cooking the sauce:
To prepare the sauce, you need to finely chop the onion and save it. Wash the ribs, cut, save in butter, then combine with sautéed onions, red sauce and highly concentrated brown broth and simmer over a low boil for 15 minutes. After that, dress the sauce with butter, lemon juice, carefully mashed garlic, salt, stir well. Serve with meat, fish and vegetable dishes.

Onion sauce

Products: red base sauce 900 g, margarine 50 g, butter 40 g, 3 onions, sugar 10 g, vinegar 9% 80 g, black pepper 1 g, 2 bay leaves.
Cooking the sauce:
Chop the onion finely and lightly save on the margarine so that the color of the onion does not change. Pour vinegar into the sautéed onion, put peppercorns, bay leaf and boil for 8 minutes. Then pour in the red base sauce, add sugar, salt and cook for 10 minutes. Season the sauce with butter.

Blackcurrant sauce

Products: 0.8 l of the main red sauce, 100 g of red wine, 1 glass of broth, 4 tablespoons of butter, 150 g of blackcurrant jam, 200 g of ham bones, black peppercorns, bay leaf, parsley greens, 10 g of tarragon, salt ...
Cooking the sauce:
Chop the bones of smoked meats, lightly fry, add wine and broth, cook for 20 minutes, adding estragone, coarsely chopped pepper, bay leaf, parsley and black currant jam. Combine the 2/3 boiled mass with red sauce, boil for 10 minutes, strain, season with salt and butter. Serve the sauce with the meat of wild animals - hare, elk, goat, as well as cutlets, stew, game.

Red onion sauce(Option 1)

Products: 0.5 l of the main red sauce, 3 onions, 1 tablespoon of butter, lemon juice or vinegar, sugar, salt.
Cooking the sauce:
Cut the onion into rings and fry in oil. Add a little lemon juice or vinegar, salt, sugar to the sautéed onions. Simmer it until tender and dilute with red base sauce.

Red sauce

Products: 1 tablespoon flour, 1 tablespoon butter, 1 carrot, broth, 1 parsley root, 1 onion, 1 tablespoon tomato puree, 2 tablespoons butter.
Cooking the sauce:
Fry flour with the same amount of oil until dark brown, mix with tomato puree and dilute with 2 cups of meat broth. Add lightly fried chopped roots and onions and simmer over low heat for 30 minutes. Strain through a sieve, salt and add a piece of butter. Serve with grilled meat, chopped cutlets, rolls, etc.

Dill sauce

Products: 1 tablespoon of chopped dill, 1 tablespoon of butter, 1 tablespoon of wheat flour, 1 glass of milk, 2 tablespoons of sour cream, salt.
Cooking the sauce:
Dry flour, stir it with butter, milk, boil over moderate heat. Before serving, beat the resulting mixture with lemon juice and egg yolk.

Garlic sauce with sweet pepper

Products: 3 heads of garlic, 2 teaspoons of ground red pepper, 2 yolks, 0.5 cups of vegetable oil, lemon juice, salt.
Cooking the sauce:
Combine crushed garlic with ground sweet red pepper, salt, yolk, vegetable oil, lemon juice. Grind until a homogeneous mass is formed. Serve with meat and vegetable dishes.

Red onion sauce(Option 2)

Products: red sauce 0.5 l, 2 onions, butter 30 g, spices.
Cooking the sauce:
Cut the onions into rings, fry in butter, sprinkle with salt, sugar, pour in a little vinegar, simmer until tender, add to the red sauce and stir.

Italian sauce

Products: 800 g of the main red sauce, 150 g of tomato puree, 120 g of mushrooms, 50 g of ham, 2 onions, 3 tablespoons of ghee, 100 g of dry white wine, 10 g of estragon, black allspice, parsley, salt.
Cooking the sauce:
Combine the main red sauce with finely chopped salvaged onions, finely chopped fried ham and mushrooms, dry white wine, put on the fire and cook for 9 minutes. Add finely chopped parsley, estragon, pepper, salt and boil everything. Serve the sauce with grilled meat, poultry, game.

English mint sauce

Products: 4 tablespoons of mint, 2 tablespoons of sugar, 1 tablespoon of vinegar, 4 tablespoons of water.
This sauce was served to the table of Russian tsars only at the most solemn receptions.
Cooking the sauce:
Take 4 tablespoons of mint, finely chop it, add 2 tablespoons of sugar, one tablespoon of vinegar, 4 tablespoons of water. Let stand for 2 hours. Serve the sauce with meat and fish dishes.

Peanut sauce

Products: 3 onions, 2 tablespoons of butter, 1 tablespoon of flour, 2 tablespoons of ground nuts, 3 cloves of garlic, salt, vinegar, 3 yolks.
Cooking the sauce:
Finely chop the onion, fry it in butter, add flour, pour 2/3 cup of hot broth and cook for 10 minutes, then strain through a sparse sieve. Grind walnut kernels, add garlic, egg yolks, salt, vinegar. Mix everything. Boil without letting it boil. Serve chilled with meat and fish dishes.

Mayonnaise sauce

Products: sunflower oil 800 g, egg yolks (6 pieces) 90 g, prepared mustard 30 g, vinegar 200 g, sugar 30 g.
Cooking the sauce:
Separate raw egg yolks from the whites, add mustard, salt and mix thoroughly. Then, with continuous whisking, pour in the sunflower oil, first one at a time, and then 2 tablespoons. The oil should have a temperature of 15-16 degrees. At this temperature, it emulsifies better, that is, it breaks up into small balls, which are distributed in egg yolk without connecting with each other. Pour in a new portion of oil after the emulsification of the previous portion has ended. The finished sauce should be thick and stick well on a spatula. Pour vinegar into the prepared sauce, add sugar, stir well. After adding vinegar, the sauce becomes slightly thinner and whiter. In order to obtain a stable emulsion, it is better to make mayonnaise in a mixer. Use for cooking some sauces, dishes, salad dressings.

Homemade mayonnaise

Products: 350 g of vegetable oil, 3 yolks, half a teaspoon of salt, 50 g of 3% vinegar, a little mustard.
Cooking:
Vegetable oil and cool the yolks, mix and beat, but only in one direction and continuously. Then, stirring, pour in a thin stream 40 g of vegetable oil until fully combined and, without stopping stirring, pour in all 350 g in the same portions. The mass must be quickly cooled (put in a container with water or ice). The sauce should be thick and stick to the whipping spatula. Then you need to add 50 g of 3% vinegar and mix everything well again.

Mayonnaise sauce with sour cream

Products: vegetable oil 600 g, sour cream 300 g, 4 yolks, prepared mustard 30 g, sugar 15 g, ground pepper 2 g.
Cooking the sauce:
Prepare the sauce - mayonnaise and add thick sour cream, sugar, pepper and mix well. Serve with cold meat and fish dishes, and also serve as a salad dressing.

Polish sauce

Products: butter 350 g, eggs, boiled boiled 4 pieces, citric acid 3 g, parsley, salt.
Cooking the sauce:
Melt the butter, mix it with finely chopped eggs, add citric acid or lemon juice, salt and finely chopped parsley. Serve the sauce with fish dishes.

Examples of dishes with white sauce

Recipe 1: (creamy)

Patience and endurance! Here's what we need to make beef tongue. By itself, it cooks for a long time; making a creamy sauce for the tongue will add even more trouble. But the result! Precisely in order to enjoy delicate taste this beef delicacy, we are all planning. So, into battle!

Ingredients: beef tongue(1 piece), butter (30 grams), sour cream (150 grams), flour (15 grams), salt, ground pepper, spices to taste.

Cooking method

Put a pot of water on a fire. Put peppercorns and a bay leaf in boiling water, and then cook the tongue in it - for about 2 hours. Salt half an hour before the end of cooking (1 spoon). At the end of cooking, remove the tongue and immerse in cold water. The skin should peel off very easily after five minutes. We clean the tongue, cut it into 7-8 cm slices.

Fry in butter, about three minutes on each side. Prepare the sauce: pour 2 tablespoons of flour and 3 tablespoons of thick sour cream into a measuring cup. Stir, salt, add 150 grams of water and dilute the flour in this mass. Pour the sauce over the tongue and simmer for 1-10 minutes. A soft, pleasantly scented delicacy is ready!

Recipe 2: Boiled lamb in white sauce

Lamb is a specific meat. Many are repelled by its characteristic harsh smell. Our white sauce, which feeds the lamb, can handle this. creamy taste and spices. So, if you have a shoulder of lamb or brisket, go ahead.

Ingredients: lamb (500 grams), potatoes (600 grams), onions (2 heads), carrots (2 heads), spices, flour and butter (1 tablespoon each).

Cooking method

Wash the beef, add a little water, cook over low heat. Remove the foam on time, cover and wait about an hour and a half. Half an hour after the start of the boil, add vegetables and salt. Boil potatoes. We use the broth to make a white sauce - sauté flour in butter and dilute with broth, add sour cream. Cut the lamb into flat slices. Put boiled potatoes on a side dish and fill with white sauce.

Examples of Red Sauce Dishes

Recipe 1:

In addition to beef broth, we also need meat, garlic, some wine and paprika. The dish turns out to be amazing - soft meat in a sauce with vegetables and spices.

Ingredients: Beef (600 grams), broth (1 liter), paprika (1 spoon), tomato puree (1 spoon), butter (40 grams), red wine (100 ml), vegetables (3-4 types for garnish), flour.

Cooking method

Peel and chop vegetables. Bring the broth to a boil and cook the meat in it until tender. Remove from heat and leave for 10 minutes. Boil vegetables in broth. Mix onion, oil, paprika, garlic, wine in a saucepan, simmer until the volume is reduced by half. Mix with broth, tomato, and boil. Pass the flour in a frying pan in butter, gently mix with the sauce. It remains to bring to a boil, remove from heat and let it brew.

Recipe 2: Chicken liver in red sauce with wine

Liver, especially chicken, is a product that cooks very quickly. If you overcook it, it becomes tough and tasteless, so do not overexpose it in a pan. And after adding the sauce, the dish only needs to be brought to a boil - and it is ready.

Ingredients: chicken liver(300 grams), mushrooms (champignons, 100 grams), red sauce with wine (200 grams), ghee (40 grams), salt, pepper.

Cooking method

Make sure the bile is properly removed from the liver. Rinse and immerse in boiling water for a few minutes. If the pieces are too large, cut them in half. Salt, pepper and fry in oil. Add mushrooms and fry until mushrooms are browned. Mix with sauce and bring to a boil. Serving to the table - sprinkle the dish with herbs directly on the plate, you can add sour cream or tomato sauce. The best side dish may be loose rice or fried potatoes.

There are many variations of white sauce

- Cheese. Pour grated cheese (100 grams) into the base hot sauce, melt over low heat and serve immediately.
- Herb sauce. Finely chop the dill or parsley and add to the prepared sauce.
- Mushroom. Fry finely chopped mushrooms in oil and add to the sauce with a spoonful of lemon juice.
- Caper. Chop the capers and add to the main sauce along with a spoonful of lemon.
- Onion. Fry the onion over low heat with the addition of butter. Add before sautéing, boil for 5 minutes.
- Shrimp. Peel and chop the shrimp and add with white pepper.

If you associate the name red sauce with color, rather than brown broths, besides ketchup, you can name a few more common sauces.

The hot sauce brand for red sauces is Tabasco. It is made from tabasco - the fruit of cayenne pepper, with the addition of vinegar. For storage and aging of the sauce, use oak barrels from white limousin oak. Piquant taste and a special sourness are popular all over the world. Red peppers are ground in mashed potatoes with the addition of special salt. Then the mixture is poured into barrels and left to ferment for three years. At the end, it is filtered and, with the addition of vinegar, is bottled. Tabasco is a hot seasoning, a must-have ingredient " Bloody Mary»- alcoholic cocktail.

Another representative of the red shades is salsa, typical mexican sauce... In its composition, tomatoes can be mixed with physalis and chili, pepperoni, onions and garlic. Unusual for Russia, the combination of onions and feijoa in Mexico is as native as our wild garlic or radish.

Real technical routing developed in accordance with GOST 31987-2012 and applies to the dish White sauce is the main produced by the object Catering.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, foodstuffs and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological conclusion, certificate of safety and quality, etc.)

3. RECIPE

Name of raw materials and semi-finished products \ Gross \ Net

PF broth - 1100 - 1100 - 1100

	Table margarine					50	50	50	50	50	50
	Wheat flour					50	50	50	50	50	50
	Onion					48	40	36	30	24	20
	Parsley (root)					40	30	27	20	13	10
	Or celery (root)					44	30	29	20	15	10
	Exit					-	1000	-	1000	-	1000

4. TECHNOLOGICAL PROCESS

Sifted flour is poured into the melted fat and sautéed with continuous stirring, avoiding burning. Properly browned flour should have a slightly creamy color. A quarter of the hot broth is poured into browned flour, cooled to 60-70 ° C and kneaded until a homogeneous mass is formed, then the remaining broth is gradually added.

After that, put chopped parsley, celery, onions in the sauce and cook for 25-30 minutes. At the end of cooking, add salt, black peppercorns, bay leaves. Then filter the sauce, rubbing the boiled vegetables and bring to a boil.

The prepared sauce is used to prepare derivative sauces. If the sauce is used as an independent sauce, it is seasoned with citric acid (1 g) and fat (70, 50, 30 g, respectively, in columns I, II, III).

The main white sauce is served with boiled and stewed meat and poultry.

1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the order of the consumer, it is used according to the recipe of the main dish. Shelf life and sale in accordance with SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was drawn up on the basis of the development act.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - Characteristic of this dish.

Color - Typical for the products included in the product.

Taste and smell - Typical for the products included in the product, without foreign tastes and odors.

6.2 Microbiological and physicochemical indicators:

By microbiological and physicochemical indicators this dish complies with the requirements of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Caloric content, kcal (kJ)

Process engineer.