Sauces complement many dishes, but some without sauces are simply inconceivable. Traditional French specialties, such as rabbit in white wine, salt and fish with Roquefort sauce, the famous meat in Burgundy, all of them would have significantly lost their taste if they had not accompanied their sauce. One can’t even talk about Italian pasta.
Pick your recipe
You will need
-
- ingredients for sauce (optional)
- salt
- peppercorns
- pan
- cutting board
- knife
- skimmer
- blender
- spoons
Instruction manual
1
Prepare the ingredients for the meat base sauce. Chop a kilogram beef shank with a brain bone into several parts, peel 1 medium carrot, 2 onions. Cut and bake in the oven the roots of celery, parsnip and parsley, taking about 30-50 g each. Pour meat and vegetables with cold water, set to boil. 5 minutes before boiling, remove the foam and repeat the operation several times. About half an hour after the start of cooking, slightly salt the broth for the meat base sauce - to taste it should seem unsalted to your taste. After another hour, strain, and then boil the liquid fraction (fume) for 40-50 minutes, without covering the pan with a lid. This basic sauce can be used for any red meat dishes - for example, it is good to make gravy for meatballs or sauce from Italian vitello tonato.
2
Deliver boiled foods for fish base sauce. Take 3 heads of any fish of the salmon family, trimmings and spinal portions of white fish, 2 onions and about 50 g of parsley root. Pour water so that only covers the food. Bring to a boil, remove the foam, salt, add 2-3 bay leaves and a few peas of black pepper. Cook for about an hour, then strain the broth for the fish base sauce. Put the liquid part on the fire again - about half of the volume should boil. This base sauce can be used to make onion or white wine sauce for fish dishes, and it will also be good in seafood served with vegetables like shrimps or mussels.
3
Peel ripe tomatoes, because only ripe tomatoes can make a good basic tomato sauce. Prepare 10 g of fresh parsley leaves, 3 g of sea salt, 1 g of freshly ground pepper, 0.5 g of citric acid and 5-7 g of sugar for each kilogram of tomatoes. Punch all the ingredients in a blender, and then boil for about half an hour, often removing foam and stirring. Do not cover the base tomato sauce with a lid - it should thicken. When the sauce is ready, remove from heat and wipe hot through a sieve. On the base tomato sauce, you can cook almost all dishes in which the presence of tomatoes is necessary. For example, mushroom tomato sauce, fish in tomato, meat stew in Hungarian. You can add various spices and herbs to it: cinnamon and cloves for oriental-style sauce, red chili peppers and fresh sweet peppers for salsa, cilantro, ground walnuts and suneli hops for adjika.
note
If the sauce is thicker than desired, do not dilute it with water. This will make the sauce watery and not as rich in taste. Add some basic liquid ingredient - wine, broth, or cream - depending on what it's made with.
Useful advice
When choosing a sauce for a dish, consider the compatibility of the ingredients. Light, slightly sour sauces prepared with fish broth, seafood broth or white wine sauces are suitable for fish dishes. For meat - more dense, saturated.
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