Fragrant sauce with spicy greens
sauce gives the main dish a more delicate taste, making it stronger and more expressive, bringing its appearance, color, aroma and taste true pleasure.The important role of aromatic sauces in the culinary palette of any national cuisine inspired chefs all over the world to create all the new and new recipes for sauces, for the preparation of which every woman has their own secrets.However, the same is required to add to sauces spicy greens.Fragrant sauces with herbs constitute a special form of refined and spicy this dish, besides, they can be prepared without the addition of flour, which makes them even more attractive.The uniqueness of each sauce that gives the greens, which is added to it just before start.For this purpose, in various combinations basil, borage, dill, tarragon, chives, parsley, vegetable garden or curly.Anyone who wants to experiment, you can recommend the first to master the three main types of sauces, which include:
white sauce , bechamel, Brown Sauce.
From these basic types,
'30 oil or other fat '30 flour
1/2 liter of beef or vegetable stock or broth
from flour and oilfried until golden yellow, prepare filling.Putting it off the heat, pour about 1/3 of the liquid, stir again, put on fire and, stirring constantly, bring quickly to the boil.Stir until until the sauce is smooth.Then pour the remaining liquid and continue to boil without a lid, stirring constantly, for 15 minutes.After the end of cooking to enhance flavor in the sauce put butter;You can lightly salt. Bechamel
'30 oil or other fat '30 flour 1/2 liter of milk
1 pinch of mace, black pepper
1 onion, boiled until soft and mashed through a sieve, or1 tbsp.l.onion flakes first cook basic white sauce.Shortly before the end of cooking to put spices and onion sauce served to boiled and steamed vegetables, boiled meat, rice. Brown sauce '30 oil or other fat.30-40 g flour 1/2 l strong meat stock.1 onion 1 small carrot 1 pinch of salt and nutmeg colors
1-2 hours. L.cream
2 hours. l.tomato puree
flour fry until slightly brown color, pour about a third of the broth, stirring constantly bring to a boil, until smooth.Add the vegetables and spices to the broth and cook the sauce residue with constant stirring for about 30 minutes.To pass through a sieve if you want to make the sauce sweeter, add sour cream.It is served with beef, veal, liver, pasta, etc. sauce with parsley basic white sauce or bechamel
3 tbsp.l.chopped parsley
1 ch. l.finely chopped chives, 1/2 Art.l.lemon juice marjoram, borage, dill
sauce At the end of cooking, add the remaining ingredients.Serve with fish and poultry. garlic sauce basic white sauce
garlic paste is added to the gas station at the end of cooking, bring to a boil, then add the rest of
fed to beef.
recommend to prepare a mixture of the following
80 pieces of ground red pepper
(to taste, you can add a little burning
pepper), 3 parts cumin, 3 partscoriander,
3 part black pepper, nutmeg 2 parts or walnut color, 1 piece of bay leaf, 1 piece of cinnamon, 1/2 part clove. basis of this original sauce is also the basic brown or white sauce, and spices are added to the end of cooking to taste.Serving mainly goulash from pork or beef.
Sauce for venison
40 parts of black peppercorns, allspice 20 pieces, 15 pieces of black pepper, thyme 15 parts, 3 parts sweet paprika, oregano 3 parts Base - white sauce on meat broth.A mixture of spices to add at the end of cooking.You can change the ratio of spices and their number depending on your taste. Andalusian Spicy sauce
4krupnyh meaty tomato
1 green pepper pod
for 1 hour. L.(Without top), celery salt and black pepper
5 stuffed olives
2stakana dry sherry
1/2 cup mayonnaise and olive oil 2 tbsp.l.chopped marjoram
1 tbsp.l.chopped savory
This typical Spanish cuisine sauce.Tomatoes lowered to 3 minutes in boiling water, then remove them from the peel and chop.Pepper cut lengthwise, cleaned and cut into small pieces.Sliced tomatoes with celery salt and spices to boil for 2 minutes.Add pepper and set aside for 10 minutes to fire.Then add the chopped olives, chopped marjoram and savory, pour sherry, mayonnaise and butter.Ensure that the sauce does not hit solid stems.Ready sauce served just another lazy to pork chops, poultry, grilled, beef, meat pies, boiled sea fish and eggs, hard-boiled.
Frankfurt green sauce over 2-beam chives and parsley and 1 bundle of dill, tarragon, cucumber tradi- ? S and basil
2h.l.(Topless) sugar ch. L.(Without top) salt 1/2 hours. L.white pepper 2-3 tbsp.l.lemon juice
5 Art.l.vegetable oil
1/2 teaspoon cup mayonnaise salad, cottage cheese and sour cream 2 boiled eggs This spring sauce, which can be prepared only from fresh greens.All the greens washed, give water to drain and remove the solid part of the stems.Greens finely chop, put in a glass or ceramic bowl, sprinkle with lemon juice, mix with vegetable oil and leave for 5 minutes.Then mix in a mixer with 125 ml of hot water, mayonnaise, sour cream and cottage cheese.Add prepared spicy greens.Eggs chop and mix with other products.The sauce is served cold with fish, grilled trout, salmon, beef, jellied meat and fish.
Option Frankfurt green sauce
Frankfurt green sauce is a mixture of seven kinds of freshly green: borage, chervil, watercress, parsley and dill, sorrel and-chives,
To prepare the sauce for 4 people need 200 g. listed greenery.Grass should be washed, dried and crushed, they add a little sour cream and all thoroughly beat with a mixer until creamy.According to taste, add a little lemon juice or fruit vinegar, 125g of mayonnaise or 2 cups of natural yogurt with no sugar, perhaps a little salt, pepper, sugar and mustard.Eight hard-boiled eggs peel, cut in half and put in
prepared sauce.Sauce decorate with fresh herbs.