Sauces add variety to the taste of fish and meat dishes. The sauce is most often based on the broth in which fish or meat was cooked. The more rich and strong the broth, the more aromatic and nutritious the sauce.
It is necessary
-
- fish or meat broth
- flour
- butter
- vinegar
- tomato paste
- sour cream
- ketchup
- mayonnaise
- pickled cucumbers
- dill
- parsley
- eggs
Instructions
Step 1
White fish sauce.
Melt 1 tbsp in a deep skillet. a spoonful of butter. Lightly fry 1 tbsp on it. a spoonful of flour. Pour in two glasses of strong fish stock and cook for 10 minutes. Salt the sauce, add 1 tablespoon of lemon juice. Remove skillet from heat. Stir 2 tbsp in the sauce. tablespoons of sour cream and one egg yolk. In white sauce, you can add chopped dill, grated horseradish, pickled cucumbers.
Step 2
Egg-butter sauce for fish.
Grind two boiled eggs. Dissolve 100 g butter in a skillet, put eggs, chopped parsley and 1 tbsp. a spoonful of lemon juice. Season the fish with salt and sauce.
Step 3
Mayonnaise sauce with pickled cucumbers for fish.
Pickled cucumbers (150 g), peel and cut into cubes. Put them in ready-made mayonnaise (200 g) and add 1 tbsp to the sauce. a spoonful of ketchup. Stir and serve in a gravy boat.
Step 4
Meat sauce made from meat juice.
After frying pieces of meat in a pan, transfer them to a dish, add boiling water or broth to the pan, boil for 3 minutes. Take a strainer in one hand, and a frying pan in the other hand, pour the pieces of meat with the sauce through a sieve.
Step 5
Horseradish sauce for meat.
In a small saucepan, melt 2 tbsp. tablespoons of butter, add 2 tbsp to the butter. tablespoons of grated horseradish, lightly fry. Pour in 1 tbsp. a spoonful of vinegar (9%) and 2 tbsp. spoons of meat broth. Place one bay leaf and three black peppercorns over a small heat and fry 1 tbsp in a skillet. a spoonful of flour in butter. Add 1 glass of broth and stir to keep lumps free. Add the boiled horseradish, removing the bay leaf and pepper. Season with salt and remove from heat.
Step 6
Spicy onion sauce for meat.
Chop two onions finely and fry in oil. Place 2 tbsp. tablespoons of tomato paste, salt and pepper. Add 2 tbsp. tablespoons of vinegar (9%). Boil until thick sour cream. Add three chopped pickles, thicken with 1 tbsp. a spoonful of fried flour. Bring to a boil and turn off.
