Sauces have long and firmly settled in our kitchens, and now you do not need to go to a restaurant to taste a multi-faceted gourmet dish. The same dish served with different sauces has a radically different taste, which is why we appreciate these “liquid seasonings”.
Sauces most often have a positive effect on the digestion process, stimulating appetite and increasing the digestibility of food. They delight our eyes and improve the taste of food. However, sauces should complement the dish, not mask its bad taste!
The word "sauce" itself comes from French, and means the usual gravy that gives juiciness to the dish. At the same time, it can not only water dishes, but also cook (stew or bake) them right in it.
If the sauce is served with a dish, then it is better to pour it not on the finished dish, but separately - in a gravy boat. Then everyone can choose the option of dining with or without it, and of course, regulate its quantities.
Sauces are served for cold and hot dishes, sweet and savory, for the main course, side dishes and desserts.
From all that has been said, it is clear that humanity has created a lot of sauces. Today we will talk about how not to get lost in this world of “gravies”, or rather, about what types of sauces are and how they are classified.
How sauces are made
Any sauce consists of a liquid part and an additional part (additives, spices, spices). If the components in the additional part are at least, then the sauce is called the main one.
Any sauces that are made using the base as a base are considered derivatives.
An additional part of any sauce may or may not thicken, i.e. contain or not contain flour (starch). Sauces without thickeners are called noble.
The types of sauces are:
- , which differ from other sauces only in that products are dipped in them. They are served with chips, pies, french fries, seafood, etc.
- gravy (gravies)
What are the main sauces?
In France (and all of Europe) these are:
- (). Its base is milk and white flour. It is ideal for lasagne, chicken, julienne, meat patties and meat casseroles.
- (white sauce). Its base is a light broth made from chicken, veal or fish and golden roasted flour.
- (). Its basis is a strong meat broth and strong roasted flour.
- . Its base is an emulsion of sweet butter and chicken yolk, created in a water bath.
- tomato sauce. Its base is mashed boiled tomatoes. Ideal with pork and pasta.
- mayonnaise. Its basis is vegetable oil, chicken yolk and mustard.
In Asia it is:
- fish sauce
Classification of sauces
All sauces can be conditionally divided according to the following indicators: by temperature, liquid part, purpose, consistency, color, composition complexity, cooking technology, taste, calorie content.
- By temperature, sauces are:
- hot - 75-80 ° C (they are served only with hot dishes)
- cold - 10-14 ° C (they are served with both hot and cold dishes)
- For the liquid part:
- By consistency:
- liquid (like liquid sour cream) - they are poured over ready-made dishes from cereals, vegetables, etc., and also stewed in them
- medium (like thick sour cream) - vegetable dishes are seasoned with them, and vegetables, meat, fish are baked in them
- thick (like manna porridge) - they are added to some dishes (carrot cutlets, cheesecakes, etc. - for binding) and are used for stuffing cutlets from poultry, meat, etc.
- By appointment:
- for vegetable dishes
- for cereal dishes
- to salads
- for desserts and sweets
- Most sauces are red and white in color. Others - to set off the taste of the dish, emphasize its beauty.
- To taste sauces are:
- tender. These are white and sour cream sauces that are served with stewed chicken, pork, and fish.
- sweet (dessert). They are based on sugar, juices, decoctions of berries and fruits, milk or wine. An additional part can be chocolate, cocoa, vanillin, honey. The density of these sauces is given by the introduction of flour or starch. They are served with sweets or desserts, less often with meat and poultry dishes.
- . They are based on products with a mega-spicy taste: chili, horseradish, etc. They are served with meat, poultry or fish dishes, sometimes used for marinating food.
- sour and sour-sweet. Most often these are Asian sauces, or sauces that include honey.
- According to the complexity of the composition, sauces can be simple and complex - it all depends on the number of components used.
- According to the cooking technology, sauces can be prepared with full or partial heat treatment (boiling, stewing, aging in a water bath), or without it.
- By calorie sauces are high-calorie and dietary. Usually, lighter sauces are offered for fatty foods, and more high-calorie sauces for low-fat ones.
It so happened that the same sauce can differ in a number of ways. For example, there are different types of mayonnaise:
- High-calorie (1st category) - with a fat content of 55% or more, water in it - 35%, chemical additives - a minimum. The best of them contain 80% of all fats of olive oil.
- Medium-calorie (2nd category) - with a fat content of 40-50%, water - 35-50%.
- Low-calorie (3rd category) - with a fat content of up to 40%, water - more than 55%.
In addition, these mayonnaises are divided into snack (containing spices) and children's / (containing sweeteners and resembling cream).
The consistency of mayonnaise can be similar to thick or liquid sour cream, cream or paste.
At the same time, in a foreign product, mayonnaise is classified differently - depending on the presence of thickeners.
- If you are preparing a sauce with fish broth, then serve it only with fish dishes.
- Flour, before adding to the sauce, be sure to fry (with or without fat).
- Instead of vinegar for sourness in the sauce, use lemon juice, sour fruit puree (apples, plums, cherry plums).
- Add butter only to warm sauce (not hot!).
- Aromatic components (garlic, greens, etc.) add to the sauce 10 minutes before readiness.
- Try to always prepare fresh sauce.
- Keep sauces covered, only in the refrigerator in a clean glass or stainless steel container.
Easy peasy:
Try making your own sauces. It's simple. Adjust the number of components to your liking.
P.S. All the above recipes are designed for beginners and are simplified as much as possible. If you want to make professional sauces, create them according to a complete and accurate recipe.
Cold sauces:
- Mayonnaise: vegetable oil, egg, mustard, vinegar, salt, ground black pepper
- "Caesar": mayonnaise, crushed garlic, grated parmesan cheese
- " ": mayonnaise, crushed garlic, capers, chopped herbs
- " ": mayonnaise, whipped cream, grated blue cheese
- French dressing: vegetable oil, mashed egg yolk, vinegar, mustard
- Italian dressing: olive oil, vinegar, chopped herbs
- Teriyaki: soy sauce, honey/sugar, rice vinegar (white wine), spices
- "": thick tomato puree, sugar, spices, salt
Hot sauces:
- "Bechamel": fried flour, milk, salt, nutmeg
- Hollandaise sauce: melted butter, white wine, egg yolks
The classification of sauces is most clearly presented in the table:
Flourless sauces are prepared on the basis of butter or vegetable oil, vinegar, fruit and berry decoctions.
Egg-butter sauces
Polish sauce. Hard-boiled eggs, cool, peel, finely chop. Finely chopped parsley or dill. Butter is melted, combined with prepared eggs and herbs, lemon juice or diluted citric acid, salt are added. The sauce is stirred and heated at a temperature not exceeding 70 ° C. Served with boiled fish dishes, cauliflower and white cabbage.
Butter 700, eggs 8 pcs., parsley (greens) or dill (greens) 27, citric acid 2.
Polish sauce with white sauce. All products are prepared in the same way as for the Polish sauce, and are introduced in the same sequence into the prepared white base sauce. For fish dishes, it is cooked in fish broth. In fact, this sauce is cheaper than Polish. Use it for the same dishes as Polish sauce.
Butter 325, eggs 6 pcs., parsley (greens) or dill (greens) 27, citric acid 2, fish broth 450, butter 25, wheat flour 25.
Dryer sauce. Crackers of white bread are ground, sifted and fried with stirring until golden brown. The butter is melted and continued to be heated until the water contained in the butter evaporates and a brownish precipitate forms. After that, the oil is filtered and fried crackers, salt and citric acid or lemon juice are added to it. Rusk sauce is served with boiled vegetables - Brussels sprouts, white cabbage, cauliflower, asparagus, artichokes.
Hollandaise sauce. The yolks of raw eggs are combined with cold boiled water, stirred in a bowl with a thick bottom, pieces of butter (1/3 part) are introduced, boiled in a water bath (at a temperature not exceeding 80 ° C), stirring and whisking lightly until a homogeneous, slightly thickened mixture. Having stopped heating, the remaining melted butter is introduced into the sauce, and after complete connection with the yolks, white fat passerovka, diluted with broth or decoction, salt, citric acid or lemon juice. Ready sauce is filtered.
Hollandaise sauce can be made without white sautéing, but this sauce is unstable. So that the yolks do not curl up and the emulsion structure of the sauce does not collapse, its temperature during boiling should be up to 70-75 ° C. The addition of white sauté makes the sauce more stable. Hollandaise sauce is prepared immediately before serving for dishes of boiled fish, vegetables (asparagus, cauliflower and Brussels sprouts).
Oil mixtures
Butter mixtures are softened butter mixed with crushed additives in the form of cheese, mustard, herring, sprat, herbs, molded and chilled. When selling, the oil mixtures are cut into small pieces weighing 10–15 g each. Lemon juice is added to improve the taste. Oil mixtures are used as a seasoning for hot meat, fish and vegetable dishes, for decorating cold dishes, making sandwiches and in dietary nutrition. Pieces of the oil mixture can have a variety of shapes - a circle, a rectangle, a rhombus, a square, a ball, a nut or a flower. The butter mixture should be well chilled and retain its shape.
Green oil. Softened butter is combined with finely chopped parsley, citric acid, mixed, molded into a long loaf or thin sausage, cooled and cut. Served with beefsteak, entrecote, fish fries, used to make sandwiches and other dishes.
Herring oil. Herring fillets are soaked, passed through a meat grinder with a fine grate, rubbed through a sieve, combined with softened butter and beaten well. Store the finished oil in the refrigerator. Used for making sandwiches, as a cold appetizer, for stuffing eggs.
Mustard oil. Butter is softened and combined with ready-made table mustard. Used to make sandwiches.
Cheese butter. Prepared by whipping butter with grated green cheese or foxfort. Used for making sandwiches. In dietary nutrition, cheese butter is prepared from mild cheeses and served as a cold appetizer.
Rose oil. Butter is combined with tomato puree and whipped. Used for sandwiches.
Yolk paste. The yolks of boiled eggs are separated from the whites, rubbed and combined with softened butter and salt. Whipped cream can be added to the pasta. Used for sandwiches, decoration of banquet dishes and stuffed eggs.
Cheese paste. Add sour cream to the mashed cheese and mix well. You can add red ground pepper. Used to make sandwiches.
Classic milk sauces are made from milk and white sauté with spices. Depending on the purpose, milk sauces can be of various densities.
1. MILK SAUCE
Purpose of the sauce: a thick sauce is used as a filling for stuffed chicken or game cutlets, croquettes, etc.; medium-thick sauce is used for roasting vegetables, meat and fish; liquid sauce is served with hot vegetable and cereal dishes.
Ingredients:
for thick sauce: milk 900, flour 120, butter 120;
for medium density sauce: milk 1000, flour 90, butter 90;
for liquid sauce: milk 1000, flour 50, butter 50, sugar 10.
Dilute the white hot sauté with hot milk, stirring constantly with a rake, add salt and boil for 5-7 minutes. Raw egg yolks can be added to a medium-thick sauce (3-4 pieces per 1 kg of sauce), and sugar, in addition to salt, can be added to a liquid sauce.
2. MILK SAUCE IS SWEET
Ingredients: Milk 1000, flour 40, butter 40, sugar 120, vanillin 0.1.
This sauce is prepared in the same way as liquid milk sauce (64), but more sugar and vanillin are added to it, previously dissolved in a small amount of hot water.
3. MILK SAUCE WITH ONION
Purpose of the sauce prepared according to the 1st method: served with roast lamb, cutlets, etc.
Ingredients: Milk 800, meat broth 150, flour 40, butter 40, onion 250, hot red pepper 0.01.
First way. Sauté finely chopped onion in oil so that its color does not change. Then pour a small amount of broth into the sautéed onion and simmer until cooked in a bowl with a lid.
Combine the onion broth with medium-thickness milk sauce (64) and cook for 5-7 minutes, then put salt, red hot pepper.
Stir the seasoned sauce, wipe and warm with the addition of hot milk.
Purpose of the sauce prepared according to the 2nd method: served with fried rabbit, boiled poultry, boiled meat, etc.
Ingredients: Milk 600, meat broth 300, butter 40, flour 4Q, onion 200, nutmeg 0.2, hot red pepper 0.01 or ground white 0.1.
The second way. Onion, coarsely chopped, boiled in milk. Then remove the onion from the broth and chop; prepare a white sauté from flour and butter, dilute with milk broth and pour in the broth, add pepper, salt, nutmeg, stir and cook for 5-7 minutes, then strain through a fine sieve. Put the chopped onion into the strained sauce and let it boil.
4. MILK SAUCE WITH CHEESE
Ingredients: Milk sauce 650, broth 250, cheese 100, butter 50, red pepper 0.01.
Dilute thick milk sauce with broth. Put grated cheese (Soviet, Swiss, etc.) into the sauce and mix thoroughly. Season with butter, salt and red pepper.
5. MILK SAUCE WITH CANCER OIL
Purpose of the sauce: served with boiled and stewed fish dishes.
Ingredients: Milk sauce 300, fish broth 500, cream 150, cancer oil 100, truffles 150, hot red pepper 0.1, lemon 1 pc.
Gradually pour the fish broth boiled with truffles into the milk sauce and heat to a boil, stirring with a spatula; after 5-7 minutes, pour in boiled cream, put salt, red hot pepper and stir. Strain the sauce through a fine sieve or cheesecloth, season with cancer oil (88) and lemon juice or citric acid. This sauce can be prepared without truffles.
6. MILK SAUCE WITH MADERA
Purpose of the sauce: served with game, poultry, crayfish tails.
Ingredients: Cream or milk 700, eggs (yolks) 7 pcs., Butter 100, broth (fume) 150, Madeira 100, red pepper 1.
Mix raw egg yolks with cold milk or cream and heat on a stove or water bath, stirring constantly with a whisk, without bringing the mixture to a boil. When the mass thickens, remove it from the heat, add a highly concentrated brown broth, boiled Madeira, season with salt and red pepper. Then strain the sauce through a napkin, heat, stirring, and season with butter.
Milk in cooking is a product that is used in all its areas. It is indispensable in a number of dough recipes, hot dishes, soups and gravies. What can we say about desserts, from puddings to creams and sweet mousses. Therefore, milk sauce is so widely represented in modern cuisine: there are thick sauces for meat and cutlets, for rice and potatoes, for sweet pastries, meringues and pancakes.
Milk gravy fits perfectly into the daily diet and is suitable for special occasions. Properly choosing the right amount of ingredients, you can prepare a dietary option suitable for those who follow the figure or maintain a therapeutic diet, for example, with an ulcer or gastritis.
In the end, this delicate milky taste, like in kindergarten, will allow you to plunge into memories a little. Dairy dressings will fall in love with even the most capricious and fastidious child from the first try, and their taste will ideally complement the composition of meat, fish or sweet dishes.
Two main types
The versatility of milk sauce lies in the ability to create variations both for hot dishes - for example, a version of milk sauce for chicken, pork chops and cutlets or spaghetti - and for a variety of desserts. Naturally, the set of ingredients in the two recipes differs, but the basis remains the same: the technological map suggests preparing milk sauce using milk and flour, usually wheat. Below are classic recipes for the world-famous milk sauce for hot dishes and desserts.
Gravy for main dishes
The recipe for classic milk gravy includes the minimum set of ingredients that can be found in any store. In general, this sauce can be called a budget one, since no hard-to-find or expensive products are used. Milk sauce according to the traditional recipe is made with the obligatory addition of onions.
You will need:
- Milk - 700 ml
- Butter - 60 g
- Onion - 1 small onion
- Garlic - 3 cloves
- Parsley, fresh - 1 medium bunch
- Black pepper, ground - to taste
- Salt - to taste
Servings - 4
Cooking time - 35 minutes
A variant of cheese sauce, which is created from milk and cheese, is prepared in a similar way, but only in a water bath. It makes an excellent milky pasta sauce, used to make pasta with a variety of pasta. The recipe for milk sauce for fish includes a set of herbs and spices, as well as lemon juice: sauce for fish and seafood should be sour.
Sweet dressing for desserts
Milk-based sauces with sugar are suitable for various desserts: for cottage cheese casseroles, for pancakes, pies and pancakes, for berry jelly and puddings, for curd mass. There is no fundamental difference in the set of components, only a few ingredients differ. It is also noteworthy that traditionally it is cooked with eggs, and the cooking technology itself is somewhat different.
You will need:
- Milk - 700 ml
- Wheat flour - 2 tablespoons
- Butter - 50 g
- Egg - 2 pieces
- Sugar - 2 tablespoons
- Vanillin - 1/3 teaspoon
Servings - 4
Cooking time - 25 minutes
The classics of sauces - sauces with milk - will appeal to absolutely everyone. The simple composition of both recipes, the benefits and pleasant taste have ensured the popularity of the dressing for decades. For some, this is an exquisite seasoning, but for someone - the taste of childhood, like in a kindergarten. In any case, it is safe to say that a ready-made milk sauce with onions or sweet sauce with sugar and vanilla will not spoil any dish or dessert, whether it be meat in milk sauce or a cottage cheese pie. With it, the diet will be more comfortable and enjoyable. Knowing how to prepare milk sauce, the hostess can always be sure that guests and household members will be full and satisfied.
Enjoy your meal!
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Milk sauces
Milk sauces have a mild taste and contain proteins, carbohydrates and fats in an easily digestible form. They are prepared with whole milk or milk diluted with broth, vegetable broth, water. Depending on the use, milk sauces are prepared in various thicknesses:
liquid - for serving with dishes (50 g of flour per 1 liter of sauce);
medium density - for baking (raw egg yolks are added to the sauce) dishes from vegetables, meat and fish, as well as dressing stewed and boiled vegetables (100-110 g of flour per 1 kg of sauce);
thick - for stuffing poultry and game cutlets, minced meat products, for adding as a binding base to carrot cutlets, cheesecakes and other dishes (130 g of flour per 1 liter of sauce);
Milk sauce (bechamel). White fat flour sauteing is diluted with hot milk, boiled for 7-10 minutes, salted, filtered, brought to a boil. Served with vegetable (boiled cabbage, beans, corn, asparagus, etc.) and cereals (cutlets and meatballs, rice, millet, etc.) dishes.
Sweet milk sauce. Sugar and vanillin dissolved in hot water are added to liquid milk sauce. Served with cheesecakes, puddings, cereals and cottage cheese casseroles.
Milk sauce with onions (subise ). Finely chop the onion, sauté in butter, stirring so that it does not fry. Then add the meat broth and simmer until soft. The prepared onion is introduced into the milk sauce, boiled for 7-10 minutes, salt, red ground pepper are added, filtered, while rubbing the onion. Then the sauce is brought to a boil, seasoned with margarine or butter. Sauce is served with fried lamb, natural lamb cutlets and chops.
Sour cream sauces
Sour cream sauces are used mainly in Russian cuisine. In the old days, they were prepared without flour sautéing: sour cream was evaporated two or three times, and now white flour sautéing is introduced (with or without fat). Natural sour cream sauces are prepared on sour cream alone as a liquid base or with the addition of broth, vegetable broth, that is, based on white (more economical option).
Sour cream sauce (natural). Wheat flour is heated at a temperature of 110-120°C without fat, cooled to 50-60°C and mixed with butter. Sour cream is brought to a boil and gradually poured into flour sautéing, seasoned with salt, pepper, boiled for 3-5 minutes, filtered and brought to a boil again.
Sour cream sauce (based on white ). Wheat flour is prepared in the same way as in the previous version, diluted with broth and boiled for 10-15 minutes. Then they are combined with boiled sour cream, salted and boiled for 3-5 minutes. Strain and bring to a boil. The amount of sour cream ranges from 250 to 750 g per 1 kg of sauce. Depending on this, the amount of flour and broth changes. Sour cream sauce is served with meat and fish dishes, used for baking and cooking hot appetizers.
Sour cream sauce with tomato. Tomato puree is rubbed through a sieve, evaporated to half of the original volume and put in seasoned sour cream sauce. Served with cabbage rolls, fried and stuffed zucchini, meatballs.
Sour cream sauce with onions. The onion is finely chopped or chopped, sautéed with butter or margarine until fully cooked, avoiding browning. Put the prepared onion into the seasoned sour cream sauce, add the "South" sauce and bring to a boil. Served with langets and cutlet mass dishes.
Sour cream sauce with tomato and onion. Finely chopped onion is sautéed, tomato puree is added and sautéed for another 5-7 minutes, then combined with sour cream sauce and allowed to boil. Served with fried meat, meatballs, cabbage rolls.
Sour cream sauce with horseradish (lefort). Grated horseradish is heated in oil to remove a sharp taste, vinegar, black peppercorns, bay leaf are added and boiled for 3-5 minutes. Then the pepper and bay leaf are removed, mixed with ready-made sour cream sauce and allowed to boil. Sauce is served with boiled meat, tongue, ham, roll, roasted pig.
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