Sauce (gravy) is a liquid seasoning. By using different sauces, you can add flavor to a vegetable dish and at the same time emphasize the natural taste of the food.
It is necessary
-
- For milk sauce:
- - 300 ml of milk;
- - 1, 5 Art. tablespoons of flour;
- - 1, 5 Art. tablespoons of butter;
- - salt to taste.
- For tomato sauce:
- - 200 g tomato paste;
- - 1 tbsp. a spoonful of flour;
- - 1 carrot and 1 onion;
- - 1 parsley root;
- - 2 tbsp. tablespoons of butter;
- - salt to taste.
- For the pink milk sauce:
- - 600 ml of milk sauce;
- - 400 ml of milk;
- - 50 g tomato sauce;
- - 100 ml of dry white grape wine;
- - 50 g butter;
- - 15 g of sugar;
- - salt to taste.
- For sour cream sauce:
- - 200 g sour cream;
- - 100 ml of vegetable broth;
- - 1 st. tablespoons of flour and butter;
- - salt to taste.
- For the egg sauce:
- - 150 ml of broth or milk;
- - 1 egg;
- - 1 st. tablespoons of flour and butter.
- For lemon sauce:
- - 250 g cream;
- - 80 g of butter;
- - 15 g flour;
- - 1 lemon;
- - sugar and salt to taste.
Instructions
Step 1
Make a basic milk sauce that goes well with all vegetable dishes. Heat the milk. Fry flour with butter, pour in hot milk. Cook the sauce for about 10 minutes, stirring constantly. Add salt at the end of cooking. This portion of milk sauce is sufficient for 1 kg of vegetables.
Step 2
Offer tomato sauce with potatoes, stuffed vegetables. Peel the parsley root, carrots and onions, chop finely and fry in butter with flour. Add tomato paste and a glass of water to the mixture. Stir and cook for 5-10 minutes over low heat. Then rub the sauce through a sieve, salt and add butter.
Step 3
Serve pink milk sauce with green peas, cabbage and carrot cutlets. Dilute ready-made milk sauce with warm boiled milk and add tomato sauce or pasta, sugar, salt. Simmer the sauce over low heat for about 7-10 minutes. Stir continuously. Then strain the sauce, pour in white wine and bring to a boil again. Season the prepared sauce with butter.
Step 4
Pour sour cream sauce over potato, cabbage, carrot casseroles. Fry flour with butter, add vegetable broth and sour cream and stir thoroughly. Bring to a boil and cook for about 5 minutes. Season with salt, strain through a sieve and heat again.
Step 5
Serve egg sauce with potato roll, asparagus, artichokes, cauliflower. Mix the egg yolk with 75 ml of broth or milk. Fry flour with butter, dilute with the remaining broth and leave on fire for 10-15 minutes. Then pour the egg mixture into the sauce and stir. Add a finely chopped boiled egg to the sauce instead of the yolk.
Step 6
Prepare lemon sauce for the vegetables. Grate a whole lemon. Pound butter with flour in a saucepan, pour in cream, add sugar, grated lemon, salt. Put on fire and bring to a boil.
