Lean gravy is especially delicious. With their help, you can at least every day change the taste of potatoes and pasta. In ancient times, boiled vegetables were served in Russia as a separate dish and they were called sauces. It would seem that sauces are borrowed from Western European cuisine, they are not typical for Russian cuisine, but the annals speak of something else. The Russians had explosions - thick, sour gravy cooked on a vegetable basis, and sauces, which were called flour and divided into light and dark.
Pick your recipe
The basis of such sauces are vegetable and mushroom broths, passivated vegetables, flour and vegetable oil. The amount and composition of the ingredients depends on your taste and preferences. The process of preparing thick sauces is most often the following: preparing a decoction of fresh or dried mushrooms, as well as potatoes, onions, carrots or cabbage. At the same time, vegetables are fried in a frying pan in vegetable oil with the addition of ketchup (optional). Flour dressing from 2-3 tbsp. Is separately prepared. l flour and 1 tbsp. l vegetable oil. When the dressing is slightly chilled, it is bred with mushroom / vegetable broth. Then everything is combined together, salt and spices are added to taste, brought to a boil and cooked for 5-10 minutes. with constant stirring.
You can cook lean sauces without flour. Then, when storing vegetables, we add more ingredients: it can be bell pepper, and fresh tomatoes, and canned beans, and canned champignons. If you want to make hot sauce, you can add 1 small hot pepper.
You can surprise your family if you make sweet and sour onion sauce. Spoon the toasted flour yet to fry with 2-3 tbsp. l vegetable oil, dilute with 2 glasses of water, in which 3 large finely chopped onions were welded. Add vinegar, salt, burnt sugar, boil. Wipe through a sieve, pour in greens. Serve with boiled potatoes or pasta.
Please note: sauces made at home can be stored in the refrigerator in closed jars for no more than 1 week.