Sauces complement many dishes, but some of them are simply unthinkable without sauces. Traditional French specialties such as rabbit in white wine, fish-salt with Roquefort sauce, the famous Burgundy meat - all of them would significantly lose their taste if not accompanied by their sauce. There is no need to even talk about Italian pasta.
It is necessary
-
- ingredients for the sauce (optional)
- salt
- peppercorns
- pan
- cutting board
- knife
- skimmer
- blender
- spoons
Instructions
Step 1
Prepare the ingredients for the meat base sauce. Chop a kilogram beef shank with marrow into several pieces, peel 1 medium carrot, 2 onions. Chop and bake celery, parsnip and parsley roots in the oven, taking about 30-50 g each. Pour cold water over meat and vegetables, cook. 5 minutes before boiling, it is necessary to remove the foam and repeat the operation several times. About half an hour after the start of cooking, add a little salt to the broth for the meat base sauce - it should taste unsalted to you. After another hour, strain, and then boil the liquid fraction (fume) for 40-50 minutes without closing the pan with a lid. This base sauce can be used for any red meat dish - for example, it is good for gravy for cutlets or for Italian vitello tonato sauce.
Step 2
Set the fish base sauce to cook. Take 3 heads of any fish of the salmon family, trims and backs of white fish, 2 onions and about 50 g of parsley root. Fill with water just to cover the food. Bring to a boil, skim off, season with salt, add 2-3 bay leaves and a few black peppercorns. Simmer for about an hour, then strain the stock for the fish sauce. Put the liquid part on the fire again - about half of the volume should boil off. This base sauce can be used to make an onion or white wine sauce for fish dishes, and will also work great in seafood stewed with vegetables such as shrimp or mussels.
Step 3
Peel ripe tomatoes, because only ripe tomatoes can be used to make a good base tomato sauce. Prepare 10 g fresh parsley leaves, 3 g sea salt, 1 g freshly ground pepper, 0.5 g citric acid and 5-7 g sugar for each kilogram of tomatoes. Whisk all the ingredients in a blender and then simmer for about half an hour, skimming and stirring frequently. Don't put the lid on the base tomato sauce - it should thicken. When the sauce is ready, remove from heat and rub hot through a sieve. With basic tomato sauce, you can cook almost all dishes in which the presence of tomatoes is required. For example, tomato mushroom sauce, fish in tomato sauce, Hungarian meat stew. Various spices and herbs can be added to it: cinnamon and cloves for an oriental-style sauce, red chili and fresh bell peppers for salsa, cilantro, ground walnuts and suneli hops for adjika.
