Having prepared hot dishes, you need to take care of creating sauces that complement and emphasize their taste. Sauce for cabbage rolls and julienne is an essential ingredient that makes dishes especially tasty.
Julienne sauce recipe
To make a delicate julienne sauce, you will need the following ingredients: 200 ml of 20% cream, 20 g of butter, 1 tablespoon of wheat flour, a quarter teaspoon of nutmeg.
Wheat flour is sieved twice through a fine sieve. The pan is heated over medium heat. The flour is dried in a skillet, stirring constantly, for 1 minute. Add soft butter to the flour and continue to fry for another 1 minute. Then the pan is removed from the heat.
Cream is poured into a saucepan and brought to a boil. Fried flour and ground nutmeg are added to the hot cream. The sauce is brought to a boil, stirring thoroughly. You should get a sauce with a uniform consistency.
It is the quality of the sauce that housewives who take up the preparation of julienne often complain about. Very often the sauce contains lumps. However, making a really sleek julienne is a snap. It is important to constantly mix the ingredients without stopping the process. By the way, the cream in the recipe can be replaced with meat, chicken or vegetable broth. You will get an equally tasty and original sauce for an exquisite French dish.
Stuffed Cabbage Sauce Recipe
To prepare the sauce for cabbage rolls, you will need the following ingredients: 1 large onion, 1 medium carrot, 3-4 tablespoons of tomato paste, vegetable oil for frying, 1 tablespoon of sour cream. Optionally, you can make a mushroom sauce. In this case, you need to add 4-5 mushrooms to the sauce.
Onions are peeled and finely chopped. Carrots are grated on a coarse grater. The pan is heated over high heat. Onions are fried in vegetable oil until a characteristic golden hue is obtained. Put carrots on the onion and saute vegetables until cooked. Add tomato paste to the vegetables and continue cooking for a couple of minutes.
Then mushrooms cut into thin slices are transferred into a frying pan. Pour water into the sauce, achieving the desired thickness. Cover the pan with a lid and stew the ingredients for about 5 minutes. Before the end of cooking, add a tablespoon of sour cream and finely chopped dill or parsley to the sauce. The gravy is brought to a boil and removed from the stove.
Fresh ripe tomatoes are often used instead of tomato paste. They are peeled and rubbed on a coarse grater. You can also add your favorite spices to the sauce: ground black and red pepper, adjika, oregano, etc.
