Meat and Vegetable Sauces

Sauce egg - oil (Dutch) with white sauce

2007-11-19T19:22:00.000-08:00

For the recipe it are required to you:
- Egg - oil (Dutch) sauce with citric juice - 800 g
- White sauce - 200 g
- A citric acid - 1 g or a lemon - 1 piece.

In the white sauce prepared on a meat broth to add egg - oil (Dutch) sauce with citric juice, salt, a citric acid, it is good to mix shovel or dough-spaddle and to filter.

Sauce moves to cooked vegetable and fish dishes; it is used also at manufacturing industrial sauces.

Sauce béchamel

2007-11-18T04:00:00.000-08:00

For preparation of a dish it is required to you:
- Milk - 3 glasses or on 1.5 glasses of milk and a white meat (fish) broth
- A bay leaf - 1 piece.
- An onions napiform - 1 small bulb
- Oil creamy - 4 st.l.
- A flour wheaten - 1\3 a glass
- Salt - 1\2 ch.l.
- Ground fragrant pepper - a pinch

Finely cut onions and bay leaf to fill with milk (or milk and a broth) and to boil. To give to be defended (10-15 minutes) and to filter. Brown on a butter a flour up to golden color and thin trickle at constant stirring to pour in it milk or a broth with milk. Again to boil, continuously stirring slowly, then to add salt, pepper and to cook on weak fire of 20 more minutes. Do not overlook to prevent constantly sauce shovel in order to prevent formation of lumps. Ready sauce to filter. On the average from the given quantity of products 2 glasses of sauce turn out.

Sauce tomato on the basis of white sauce

2007-11-16T22:42:00.000-08:00

For the recipe it are required to you:
- A meat broth - 500 g
- Oil creamy - 50 g
- A flour - 25 g
- Carrots - 40 g
- An onions napiform - 40 g
- A parsley (root) - 30 g
- Tomato - mashed potatoes - 500 g
- Sugar - 10 g
- A citric acid - 0.5 g
- Pepper pea - 1 g
- A bay leaf - 0.5 g

The hot white pan-frying prepared on a butter to dissolve with a white or brown broth, then to add browned roots and an onions of tomato - mashed potatoes, sugar, a citric acid and to cook 25-30 minutes. Sauce to filter, heat up to boiling and to fill with oil.

Sauce moves to some meat dishes; the sauce which has been not filled with a butter, forms a basis for preparation of tomato sauces with various products, seasonings, wine and without fault

Sour cream a sauce

2007-11-13T23:45:00.000-08:00

For the recipe it is required to you:
- Vegetable broth - 2 glasses
- Sour cream - 0.5 - 0.75 glasses
- An onions{A bow} napiform - 1 piece.
- A flour{torment} - 1 st.l.
- A butter - 2 st.l.

Prepares the same as also a dairy sauce. To boil about 10 minutes. At the end of preparation for hot sauce to add sour cream which to not heat up. An onions to enter in finely cut kind, fried on oil in the beginning of preparation.

Sauce for hot

2007-11-12T01:31:00.000-08:00

For the recipe it is required to you:
- Bones crude - 200 g.
- A broth or water - 250 ml
- An onions{A bow} napiform - 50 g.
- Greens of a celery - 25 g.
- Carrots - 50 g.

For beef hot it is better to use the beef bones, for pork - pork, etc. Cut bones and touch up them in an oven or on a frying pan in a small amount of fat. Merge all fat. Put bones in a saucepan, fill in a broth or water. Lead up to boiling, remove a scum, put on slow fire. Add slightly touch up the vegetables which have been fried thoroughly in the same fat, as a bone. Cook on slow fire 1,5-2 hours. When meat for hot will be ready, it{him} take out from a frying pan. Put a frying pan again on small fire to give liquids to evaporate. Cautiously merge fat, leaving a deposit in a frying pan. Add a brown broth. Give to boil on slow fire some minutes, having added spices. Filter.

White sause

2007-11-05T22:07:00.000-08:00

For cooking meals you will need:
- meat soup - 1100 g
- flou - 50 g
- oil-butter - 50 g.

White Sauce (I)

Prepare white passerovku: fry flour, not carrying to change its color. Gradually razvesti passerovku protsezhennym broth, stirring constantly to avoid lumping formed. Brew sauce 45-50 min with little kipenii often stir blade. The finished sauce protsedit. Dips derivatives used for cooking sauces.

White sause with eggs

2007-11-04T05:45:00.000-08:00

For recipe you will need:
- white sauce - 700 g
- egg - 8 pc.
- citric acid - 2 g
- fresh herbs - parsley - 20 g
- pepper - 1 g
In white fish sauce, add the finely nashinkovannye clear-cut or cooked cooked eggs, citric acid or lemon juice, crushed fresh herbs parsley, salt and pepper. All of this is carefully place. Dips pripuschennoy fed to the fish and boiled.