Few people can deny themselves the pleasure of eating pancakes. They are eaten with butter and sour cream, jam and jam, stuffed with minced meat and cottage cheese. The scope for imagination when serving pancakes is truly endless. To further diversify the taste of this wonderful dish, try to prepare original sauces for it.
For 1 lightly salted herring: sour cream, lemon juice.
- Peel the herring, separate the fillet from the bones, grind it in a blender.
- Add sour cream and a little lemon juice to the herring mass to taste.
For 2 cups of sour cream: 100 g of fresh mushrooms, 100 g of boiled sausage, 1/2 cup of grated cheese, 50 g of finished horseradish, 4 tbsp. l. vegetable oil, vinegar, salt.
- Finely chop the mushrooms, boil in salted water. Then pass through a meat grinder, mix with sour cream.
- Cut the sausage into small cubes, mix with grated cheese. Add some vinegar, stir.
- Combine the mushroom mass with the sausage. Salt, enter rast. butter and horseradish. Stir well again.
For 200 g of lightly salted salmon: 1 processed cheese, 1 boiled egg, 3 tbsp. l. mayonnaise, 1 clove of garlic.
- Rub the cheese and egg on a fine grater. Grind the garlic and add mayonnaise. We mix everything. Cool the sauce.
- Put a teaspoon of sauce and a slice of salmon on pancakes or pancakes.
For 500 g of cottage cheese: 2 egg whites, 3/4 cup sugar, 3 cups milk, 1 cup cream, 1 cup strawberry jam.
- Whisk the whites with sugar into a thick, fluffy foam. Add cottage cheese, whipped cream and jam. Stir.
- Dilute the resulting mass with hot milk and serve immediately.
3/4 cup chopped walnuts: 1 cup sour cream, 2 tbsp. l. lemon juice, 2 tbsp. l. olive oil, salt.
- Pass the nuts through a meat grinder. Add olive oil, stir.
- Then add lemon juice and sour cream to the nut mass, salt. Serve the sauce to the table.
