Making a sauce for meat is necessary if you want to cook a truly complete, complete dish. Depending on your preferences, you can easily give lamb, beef, veal, pork an exquisite tenderness, unique piquancy or an oriental pungency that excites blood.
It is necessary
- For the cherry sauce:
- - 250 g fresh or frozen cherries;
- - 2 tbsp. water;
- - 1 tbsp. starch and sugar;
- - 20 g of cilantro;
- - 2 tsp cognac;
- - 1/3 tsp ground black pepper;
- - salt;
- For mustard sauce:
- - 2 tsp Russian mustard;
- - 200 ml of water;
- - 2 tbsp. flour and vegetable oil;
- - 1/2 tsp each wine vinegar and sugar;
- - 1/4 tsp salt;
- For hot sauce:
- - 4 tomatoes;
- - 2 red bell peppers;
- - 2 sour green apples;
- - 1 small onion;
- - 5 cloves of garlic;
- - 5 sprigs of parsley;
- - 2 tbsp. vegetable oil;
- - 1/2 tsp ground red pepper;
- - salt;
- For the creamy balsamic sauce:
- - 200 ml of 20% cream;
- - 50 g parmesan;
- - 40 g of butter;
- - 2 tbsp. balsamic vinegar and olive oil;
- - 1 small onion;
- - salt;
- For cranberry sauce:
- - 200 g fresh or frozen cranberries;
- - 2 tangerines;
- - half a pomegranate;
- - 20 g of ginger root;
- - 90 g of sugar.
Instructions
Step 1
Cherry sauce for meat
Defrost the berry completely, if it is frozen, rinse, remove the seeds and place in a skillet or stewpan. Pour sugar into a bowl and put on high heat. Bring the contents to a boil and simmer the cherries for 7-10 minutes in your juice at a moderate temperature, then mash with a fork.
Step 2
Chop the cilantro finely. Heat the water to 40-50oC, add the starch, stir well until dissolved and pour into the sauce along with the cognac. Add herbs, salt to the fragrant sauce and simmer for another minute, then cool.
Step 3
Mustard sauce for meat
Pour vegetable oil into a frying pan, heat and fry flour in it until brownish. Gently introduce water into it in a thin stream, stirring vigorously with a spatula to avoid the appearance of lumps. Let the liquid boil and strain through a sieve.
Step 4
Season the sauce while still warm with vinegar, sugar and mustard. Wait for the dry component to dissipate completely and add salt to the gravy to taste.
Step 5
Spicy vegetable sauce for meat
Wash vegetables, fruits and herbs and dry well naturally or with a paper towel. Peel them from the skin, husks, seeds, stalks, tough stems and chop in any way.
Step 6
Place all food in a blender bowl and grind into a smooth puree. Pepper it, salt, mix with vegetable oil and whisk again. Transfer the sauce to a glass jar and refrigerate for at least half an hour.
Step 7
Creamy balsamic sauce for meat
Free the onion from the top dry layer, cut into small cubes and pass through a garlic press or grate. Melt the butter in a saucepan, stir in the olive oil and fry the onion gruel until golden.
Step 8
Pour the cream into the onion fry and bring to a boil. Stir in the balsamic vinegar, cook for another minute and set aside. Grate the parmesan on a fine grater, add it to the sauce and stir. Add salt, if necessary, and serve hot.
Step 9
Cranberry sauce for meat
Wipe off the colored part of the peel from the tangerines on a grater, remove the rest and discard. Peel the root and cut into strips. Place citruses, cranberries, ginger, and zest in a saucepan. Juice the pomegranate and pour over the food. Sprinkle them with sugar.
Step 10
Simmer the sauce over medium heat for 10 minutes, then remove the tangerines, they are no longer needed. Simmer the berry sauce for the meat for another 5-7 minutes, stirring occasionally. Refrigerate it before serving.
