With the help of sauces, you can add a particular flavor and aroma to the main dish. Sauces can be divided into the following groups - cooked with or without flour, as well as red and white.
Instructions
Step 1
Use broth to make red sauce. Fry the flour in a skillet until brownish. Flour can be sautéed in fat or fried in a dry skillet.
Step 2
Pour flour into a small bowl, add meat juice and mix all ingredients thoroughly. If the flour was fried with fat, dilute it with a little hot water or broth. If the flour has been sauteed in a dry skillet, add cold liquid to it.
Step 3
Pour the diluted mass into a saucepan with warm broth prepared for the sauce, stir thoroughly, salt and cook for 10-15 minutes over low heat. Add spices at the end of cooking. From aromatic products, you can add black and allspice, bay leaves, capsicum, parsley, garlic, etc.
Step 4
Strain the sauce through a sieve, put it on fire again and, stirring all the time, bring to a boil. The so-called main sauce will turn out. You can give it a different taste by adding certain ingredients, for example, tomato paste, onions, capers.
Step 5
Use meat, fish or mushroom broth to make the white sauce, depending on which dish it will be served with. You can also use milk, cream, or sour cream. Cook the fish sauce in the broth that comes from boiling fish or fish scraps. For mushroom sauce, take mushroom broth, at the end of cooking add finely chopped boiled mushrooms to the sauce.
Step 6
To make a white sauce, fry the flour and fat until creamy. Dilute it with a little hot liquid and pour it into a saucepan with broth (milk, cream). Salt, stir and cook for 10-15 minutes at a low boil. Strain the finished sauce through a sieve and add the desired ingredients.
