Broccoli is a healthy food, rich in vitamins and minerals, but like many other “healthy” foods, broccoli does not have a rich, luxurious taste. Various sauces will help you to make a healthy dish nutritious, aromatic and delicious.
It is necessary
-
- Hollandaise sauce
- 1/2 cup butter
- 3 egg yolks;
- 4 tablespoons of water;
- 2 tablespoons lemon juice
- salt
- Cayenne pepper.
- Cheese sauce
- 3 tablespoons of butter;
- 3 tablespoons flour;
- 1 1/2 cups milk
- 1 cup grated hot cheese
- salt
- pepper.
- Bagnet Vert Green Sauce
- 100 g parsley;
- 1 clove of garlic;
- 2 anchovies;
- 2 slices of black bread;
- 3 small pickles;
- 1 teaspoon of capers
- a coffee cup of wine vinegar;
- 1/3 cup olive oil
Instructions
Step 1
Hollandaise sauce In a saucepan, melt the butter, turn off the heat, and combine with lemon juice and warm boiled water. Prepare a water bath - Place a small container in a larger pot, pour water into it and place over medium heat. Make sure that the water boils slowly, but does not "gush".
Step 2
Separate the egg yolks from the whites, pour them into a container in a water bath, and beat with a whisk until the sauce thickens and acquires a uniform velvety consistency.
Step 3
Remove the beaten egg yolks from the heat and add the melted butter to them, whisking continuously. Add pepper and salt.
Step 4
Hollandaise or Hollandaise sauce is one of the great French mother's sauces, and you can make Dijon sauce based on it by simply adding a few tablespoons of Dijon mustard or Maltese sauce, adding some orange juice and zest to Hollandaise. Both of these sauces also make good additions to broccoli.
Step 5
Cheese sauce is a popular and appropriate addition to many cooked vegetables. Broccoli is no exception. Cheese sauce is also prepared on the basis of one of the "mother" sauces - the basis of which is the famous bechamel.
Step 6
Gently melt the butter in a saucepan over medium heat. Add flour and fry until golden brown and distinctly nutty. Heat the milk. Pour it warm into the flour and butter mixture. Pour in a thin stream, stirring constantly. Add salt and pepper. Simmer the sauce over low heat until smooth and smooth. Add cheese and stir again. Serve warm.
Step 7
Bagnet Vert Green Sauce will allow you to enjoy not only the taste of the dish, but also its rich colors. Cut the crust off the bread and soak it in the vinegar. Bone the anchovies and rinse them under running water. Chop the fish, parsley and garlic. Do the same with cucumbers and capers. Remove the bread from the vinegar and squeeze. Combine everything in a blender and puree, gradually adding olive oil. It's a cold sauce.
