Features of preparing hot sauces and serving them. Main red sauce

Among the variety of sauces, hot sauces occupy a significant place. Unlike cold options, such sauces must be served only hot, since a cooled dressing loses all its unique taste and aroma. There is a wide range of recipes and variations of various dressings, while the technology for preparing complex hot sauces is generally always the same: a mixture of all or several ingredients is subjected to heat treatment.

At home, preparing such dressings is quite simple, especially if the housewife correctly calculates the time for preparing the sauce.

Specifics and technologies

There are certain features for preparing and serving hot sauce. If a certain amount of time passes from the moment the dressing is ready to the start of the meal, it must be kept in a water bath in a sealed container so that it does not cool down.

Another important point: the gravy needs to be stirred regularly so that a film does not form on its surface. For the same purpose, you can use butter, a piece of which is placed in the finished product.

added to the finished product.

There are different temperature conditions for storing such a sauce, depending on the ingredients and components.

• Products prepared in broths (fish, meat or mushroom) are stored for no longer than four hours at a temperature not exceeding 80 degrees.
• Oil-based or egg-based sauces should not be heated above 65 degrees and stored for no longer than 90 minutes. If storage is prolonged, such a dressing begins to separate, which will inevitably lead to spoilage of the product.
• Milk sauces can be cooled for further storage, but it should not last more than a day.
• Gravy with a high sugar content should be stored for no more than one and a half hours, and the temperature varies from 60 to 70 degrees - if the conditions are violated, the sugar will begin to caramelize and the sauce will turn brown.

Some hot sauces, such as those made with broth, can be cooled and then reheated before serving. But this can only be done once, since such temperature changes can not only spoil the taste of the sauce, but also generally turn it unfit for food.

In other words, before preparing any hot sauce, it is necessary to take into account a number of conditions so that in the end the housewife’s efforts are not in vain. It is necessary to correctly calculate the volume of the finished product, as well as the time it is served on the table.

Sauce bases

Since there are a wide range of different ways to prepare hot sauces, the bases for them also vary. The most popular bases have already been listed above - broths, milk, eggs and oils.

Broths can be made from meat - beef or pork, vegetables, mushrooms, fish and chicken. Classic meat broth is prepared from a good piece of meat on the bone for 1.5–2 hours.

During the cooking process add parsley, dill, Bay leaf, sometimes – black peppercorns. Chicken bouillon It cooks faster: usually the base on the breast is cooked for 40–50 minutes. Mushrooms for broths can be either dried or fresh. Dried mushrooms are pre-soaked in water for several hours - ideally overnight. And finally, fish broth is prepared from whole gutted fish or from fish remains - bones, heads, fins. This base will be ready in 30–40 minutes.

Egg-butter based recipes are more difficult to prepare, primarily because the egg yolk and butter used in the recipes can separate, ruining the texture and taste. This mass is prepared in accordance with strict requirements: to prevent the yolk from curdling, cold water must be added to the mixture. Do not heat the sauce above 70 degrees - this will lead to separation. During the cooking process, the mixture is continuously stirred.

Dairy sauces are prepared based on flour and milk. This is one of the most popular cooking methods, which includes several steps. To begin with, the flour is fried in a frying pan, usually with the addition of butter. It should take on a pleasant creamy tint - this indicates the product is ready. This method allows you to not only achieve a thick consistency of the mixture, but also gives it a slight nutty flavor. Preheated milk or cream is slowly poured into the fried flour, after which the base is simmered over low heat. By the way, their fat content should not be low - fortunately, modern assortment allows you to purchase a quality product.

Most Popular

The list of hot sauces includes signature global recipes that are considered classics in world cuisine and are included in the list of mandatory sauces in every restaurant. Some of them are quite different complex technology preparations, but some are quite possible to prepare at home. We offer you four famous recipe prepared on different bases.

Onion broth sauce

One of the most popular sauces in European cuisine.

You will need:

• Onions – 2 medium onions
• Meat broth – 0.5 l
• Flour – 2 tablespoons
• Butter – 50 g
• Sugar – 2 tablespoons
• Vinegar – 1 tablespoon
• Salt - to taste

Number of servings – 4

Cooking time – 50 minutes

Onions are chopped small pieces and goes to a preheated frying pan with butter. It must be fried until it obtains a characteristic golden hue. Then vinegar is added to the mixture, mixed thoroughly, then sugar is added. The broth is heated in a separate saucepan, after which flour is added to it. The base is cooked for 20 minutes. And when the mass begins to thicken slightly, pour it into the frying pan with the onions. After this, the sauce simmers for another 5 minutes, salted to taste. Hot sauce served with fish, meat, stewed vegetables.

Tomato sauce for spaghetti

A fragrant vegetable dressing that will be a great alternative store-bought ketchup, the range of which cannot be compared with homemade gravy, since the latter does not contain preservatives or flavoring additives.

You will need:

• Fresh tomatoes – 4 pieces
• Onions – 1 medium onion
• Fresh parsley – 1 bunch
• Fresh dill – 1 bunch
• Garlic – 4 cloves
• Olive oil – 2 tablespoons
• Chicken broth – 150 ml

Number of servings – 5

Cooking time – 45 minutes

The onions are chopped very finely, then placed in a hot frying pan with olive oil. It is fried until a pleasant golden hue is obtained, after which chopped garlic is added to the frying pan. It is recommended to first peel the tomatoes, cut them into small cubes and also pour them into a container. Vegetable mix simmer for about 15–20 minutes until all ingredients are soft. Now you can pour the broth into the mixture, mix thoroughly and simmer for another 10 minutes over low heat under closed lid. Fresh herbs need to be chopped and added to the sauce after it has been removed from the heat.

Egg Butter Orange Sauce

Beautiful spicy dressing with a citrus aroma and sweet taste.

You will need:

• Oranges – 3 pieces
• Eggs – 4 pieces
• Butter – 200 g
• Cold water – 2 tablespoons
• Lemon juice – 1 tablespoon
• Ground black pepper - to taste
• Salt - to taste

Number of servings – 5

Cooking time – 60 minutes

The sauce is prepared in a water bath. First you need to prepare an egg-butter base or the so-called Hollandaise sauce. To do this, add a third of the butter specified in the recipe to a thick-bottomed pan. Pre-whipped egg yolks go there, then pour in a little cold water. The mixture is constantly stirred during the heating process, and under no circumstances should it be allowed to boil. When the mixture thickens, pour 2/3 of the melted butter into it and mix everything thoroughly.

Oranges need to be grated to get the zest and juice to be squeezed out of the pulp. The juice is poured into the prepared hollandaise sauce in a thin stream, which is heated in advance. Then the zest and seasonings are added - salt and pepper. The dressing is thoroughly mixed and served to the table for the lungs meat snacks, vegetable salads and seafood.

Classic cream sauce

It can be served as a stand-alone sauce or used as a base for nut, garlic and mushroom dressings.

You will need:

• Cream 33% – 1 l
• Butter – 100 g
• Wheat flour – 5 tablespoons
• Salt - to taste
• Nutmeg – 1/3 teaspoon
• Fresh parsley – 1 small bunch

Number of servings – 5

Cooking time – 40 minutes

Butter is added to the frying pan. When it is completely melted, wheat flour is added to it. It must be fried over moderate heat until it becomes creamy and has a light nutty aroma. Heated cream is poured into the cooked flour. The mixture is simmered over low heat until thickened. During the cooking process, salt and nutmeg are added to it. The parsley needs to be finely chopped and added to the sauce after the pan is removed from the heat.

A delicate creamy sauce is served with baked meat, shrimp, potatoes, fresh vegetable salads and stewed vegetables.

Complex hot sauces are one of the most diverse and interesting sections in cooking. The variety of both bases for preparing gravy and additional ingredients offer numerous variations, ranging from vegetable and mushroom sauces to sweet ones. fruit dressings. When deciding to prepare hot sauce, you need to remember three basic rules: firstly, to obtain a high-quality, tasty product, you must strictly follow temperature regime; secondly, the finished product cannot be stored longer than the ingredients included in its composition allow; thirdly, submit hot dressing It’s absolutely not worth eating cold, if only because the taste will be much worse and will not allow you to reveal all the nuances of the dish.

Bon appetit!

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Introduction

1. Rules for selecting wines

1.1 The concept of enogastronomy

1.2 Rules for choosing wines for dishes

1.3 Recipes for sauces for dishes using alcohol

Conclusion

Bibliography

Applications

Introduction

Relevance

Very often at various enterprises Catering, restaurants, cafes, bars, the question arises “where to dispose of leftover wine”? Much more often this question arises before ordinary housewives and amateur cooks, especially after home holidays, anniversaries, meetings with friends and relatives.

And yet, the main purpose of wine was and remains to accompany a meal. The question of combining wine and food has occupied the minds of gourmets (and not only them) for quite a long time - since the inception of wine production. Like any harmony, wine and food achieve their perfect combination in the production area, both the first and the second product.

This is especially evident when creating various sauces.

Learn the rules for choosing wine and other alcoholic drinks, for cooking complex sauces.

1) Familiarization with the rules for selecting wines for dishes;

2) Introduction to the concept of enogastronomy;

3) Studying recipes for sauces for dishes using alcohol.

Wine has never been a self-sufficient product of consumption (except for the cases of the desire of some people to achieve a certain internal state through its excessive use in a short and sometimes quite long period of time).

The main purpose of wine was and remains to accompany a meal. The question of combining wine and food has occupied the minds of gourmets (and not only them) for quite a long time - since the inception of wine production. Like any harmony, wine and food achieve their perfect combination in the production area, both the first and the second product.

enogastronomy wine dish sauce

1. Wine selection rules

1 .1 The concept of enogastronomy

In other words, the perfection of wine and its gastronomic accompaniment can be achieved, in most cases, by consuming wines and cuisine of the same region together. If in this case we are talking about a fairly homogeneous cuisine and the principles and methods of winemaking, then the enogastronomic geography of the region can extend as widely as desired.

The concept of enogastronomy arose not so long ago and allows us to highlight a separate topic of knowledge - very fashionable and popular lately, namely the question of the principles and methods of combining wine and food. It is safe to say that in recent years this word has become something more than a simple term or concept - it has turned into a whole field of knowledge, which is dealt with not only by wine and restaurant business, but also entire scientific teams at leading universities in the world.

The word “enogastronomy” appeared from a combination of the words “eno” and “gastronomy”, or in other words “wine” and “a set of rules and customs of cooking”. And it is also the art of choosing the wine that best suits each dish.

Thanks to the large volume of everyday information about products in specialized press organs and gastronomic schools, as well as the tireless search for the “ideal” combinations between wine and drinks, we are learning a lot of new things in this field. In this context, we can talk about science and art and about two “worlds” that exist separately and at the same time inextricably from each other in a brilliant combination.

When it comes to food, we can talk about two elements. When talking about wine, three aspects are taken into account: visual analysis, olfactory analysis, and especially taste analysis. By the way, this last one has the greatest reliability. Therefore, the following components can be considered in relation to wine:

1. four basic tastes: sweet, salty, sour and bitter;

2. effervescence (if present);

3. alcohol (always)

4. Gustatory sensations.

5. Careful evaluation of these components with the results of two other tests: visual and olfactory allows us to express the idea of ​​​​quality and harmony.

6. Let’s compare this knowledge about wine with food. In relation to food, we are talking about important and necessary elements, such as animal and vegetable fats, mineral salts. In addition, for the perception of food, visual analysis of the dish, aesthetic expectations from it, elegance of composition and color, and of course olfactory analysis, which allows you to evaluate the aroma of the dish, are very important. The balance of the taste of food is determined by the sensations perceived from each individual component of the dish. While wine does not require a specification of how much moisture it contains, food requires the moisture content needed to chew and swallow the food, which is called "juiciness."

7. If the goal of combining food and wine is their perfect combination, it becomes clear that this can only be achieved with a combination of gustatory and olfactory elements, similar or opposite.

8. Combination with contrast:

9. food in which the feeling of hardness predominates (increased acidity, pungency, bitterness) is contrasted with the softness of wine;

10. To food with a predominance of sweetness, we contrast the hardness (hardness) of wine: its acidity, minerality, effervescence;

11. to food in which fat content predominates - let’s contrast the elements of wine that “defat” it: acid and effervescence;

12. The juiciness of food can be contrasted with the elements of wine that “dehydrate” it: tannin and alcohol.

13. Combination by analogy (this applies mainly to desserts and, accordingly, to semi-dry, semi-sweet and sweet wines):

14. food in which sweetness predominates is combined with sweet wines;

15. aromatic food should be combined with wine of the same intensity of aroma;

16. The duration of taste sensations from food should correspond to the duration of these sensations from wine.

17. Final considerations.

18. It can be argued that to create a perfect combination it is necessary:

19. follow correct analysis in food and wine;

20. interpret and share sensations, perceived and recognized;

21. combine similar sensations to achieve overall harmony;

All of the above must be passed through the filter of your own taste.

1 .2 Rules for choosing wines for dishes

Fish and seafood: the main combination of white wines, their density and extract are selected depending on the consistency of the original product, the method of its preparation and especially on the presence or absence of the sauce used and its components.

1) River fish requires for its accompaniment a soft and delicate wine with slight acidity, but at the same time not too expressive and aromatic (we are talking about fried fish or steamed fish without the use of thick sauces),

2) sea fish has a denser structure and a distinct marine smell (iodine and specific microelements) - it requires a wine with a distinct mineral component and good acidity, at the same time quite full-bodied and even “fatty”.

Let me remind you that we are talking about fish that is naturally prepared without the use of “foreign components” - sauces and complex side dishes. We can say that this is a natural (virgin) combination and, best of all, in both cases, a wine from a region bordering the place where fish or seafood is caught is suitable.

If you are offered river, sea fish, crustaceans or all kinds of seafood specially processed, using sauces that contain numerous aromatic components or components with a specific taste (red or white wine, various spices, etc.), then in this case, the task of correctly selecting wines becomes much more complicated. It is necessary to take into account the mutual influence of all components of the dish on its final taste.

However, there is a general rule that will help make this difficult task easier: a more complex and dense sauce requires a wine with good structure and consistency as a partner, and the aroma of seasonings and sauce should be in harmony with the aroma of the wine. If the sauce contains white (or red) wine, then, as a rule, the same (or similar wine) accompanies the dish.

Several examples explaining the enogastronomic theory.

Name of the dish - Description of the most suitable types of wines:

1) Lobster, Langoust - Brut champagne or dry or full-bodied fine white wine. In any case, the wine should be dry and rich in aromas.

2) Shrimp (a cocktail of various types) - Sparkling or still white wine with good acidity.

3) River trout, fried in breading or flour - An elegant fine white wine, soft and very fragile.

4) Pike in a white wine-based sauce, preferably using wine similar in aroma and consistency to that included in the sauce.

5) Dorada with spices - Dry white and aromatic wine Turbot. Requires a very delicate white wine, very complex and refined.

6) Burbot - Spicy and delicate white wine with low acidity.

7) Carp - Very dry and aromatic white wine.

8) Salmon is a very complex fish; its taste varies depending on the ingredients used in the sauce. White wine - from very dry and mineral to full-bodied and balanced in acidity, and also very aromatic (depending on the composition of the components included in the sauce)

Meat (white meat and poultry): in the most general case, requires knowledge of the method of preparation and the presence of additional components (sauce and (or) side dish).

1. Roast Pork - Full-bodied and aromatic white wines with low acidity. In the case of using red sauce, it allows the use of light, low-extract red wine.

2. Veal - High alcohol dry white wine from southern regions with an oily structure.

3. Turkey - The wine offering depends on the method of preparing the main dish and its filling ( stuffed turkey best paired with a full-bodied red wine, but not too tannic).

4. Chicken - Aromatic white or red wine - quite soft and dense

5. Red meat - to properly accompany it, first of all, you should take into account not so much the other ingredients of the dish, but the method of its preparation. The basic rules are as follows: rare meat is served with a powerful wine, whose strong tannins complement the lightly roasted meat.

6. Boiled meat - also requires red wine, but softer, with tannins smoothed by time or the type of grape used.

7. In the case of using minced meat for the main dish and adding other ingredients (cutlets), dense alcoholic white wine is good, but its aroma should correspond to the main aroma used for minced meat.

8. T-bone Beef Chop - A well-structured red wine with slightly rough tannins, but not too aggressive.

9. Beef with pepper - You need a more aromatic wine than in the first case.

10. Lamb (as a rule, a large number of aromatic spices are used in cooking) Choose an aromatic, powerful, heavy wine, but with a low tannin content or very soft and smoothed

Game - involves attracting wine variety. As a rule, game dishes require careful handling due to their complex taste and suggest for accompaniment mature wines with a rich animal aroma and taste and tannins smoothed by time, which have reached the apogee of their development. The method of preparing game dishes and the composition of the sauces used are of decisive importance in this case.

1) Wild duck- A good red wine - fully ripe, aromatic and with soft tannins.

2) Boar meat - (red wine and spices are often used in its preparation) To emphasize the taste, a wine of the same level or more mature and powerful is required.

3) Pheasant - A soft, very mature red wine with animal and plant notes in the bouquet and taste.

4) Quail - To its soft and tender meat An aromatic white wine with a full and rich taste is suitable.

5) Roe Deer - Requires elite red wines of venerable age

Cheeses: the most difficult moment to serve wines with it. Wine and cheese are simply made for each other, but huge variety- both the first and the second gives rise to difficulty in questioning them the right combination. However, there are the most general recommendations: when choosing a wine to pair with cheese, you must take into account its condition and age, and also follow simple rule- fresh, lively and fruity wine is suitable for dry cheeses, while for “stringy” cheese you need a wine that can withstand its powerful aroma.

1. Washed Rind Cheeses - A full-bodied wine with powerful flavors but soft tannins.

2. Boiled pressed cheeses - Soft, enveloping, very fruity wines or very young ones that quench your thirst well.

3. Uncooked pressed cheeses - Fresh, lively, easy-drinking white or red wine.

4. Soft cheeses with moldy rind - Wine with a strong exquisite aroma, full-bodied (the age of the wine depends on the age of the cheese).

5. Goat cheeses - Wine with a sharp and nervous aroma and taste, not only dry, but also semi-dry.

6. Blue cheeses- Dessert white wines or noble, fully ripe reds

1) Chocolate-based - An extremely difficult dessert to select a wine, only one or two alliances are possible (for example, fortified wine from the Roussillon - Banyuls region, some types of spirits - Aqua Vita based on orange).

2) Ice cream - Champagne, brandy.

3) Other desserts - The selection of wine should be made taking into account the ingredients that make up the dessert - these are mainly dessert wines

Alcohol, or more precisely, wine for cooking, has been used in Italy since ancient times, for example, in ragu Bolognese or as part of meat sauces. Drinks like vodka, whiskey, gin and cognac came into culinary fashion in the 1960s and 1970s. Today, sauces for all types of pasta with alcohol are great way show yourself as a good cook among friends.

It will be difficult to find pasta with alcoholic sauce on the menu of a classic Italian trattoria, but new creative restaurants quite often offer clients pasta or risotto with the addition of alcohol. This way you can transform almost any sauce - the main thing is not to make a mistake in the combination; of course, you should not try to change the classics like pesto or carbonara. Despite the fact that almost all the alcohol evaporates during the preparation of the sauce, it is not recommended to serve such dishes to children.

The truth is in the wine

“Dinner without wine is like a day without sun,” wrote the famous French politician and gastronomer Brillat-Savarin in his treatise “The Physiology of Taste.” Italians absolutely agree with this statement. In the Apennines, not a single feast is complete without a decanter of homemade wine, say, a cold, refreshing prosecco, and perhaps a more important bottle - like Barollo or Brunello. And rarely, at the end of this feast, guests or household members will not be offered a glass of limoncello, grappa or anise liqueur, designed to improve digestion and simply facilitate leisurely afternoon conversation.

Several centuries ago, wine in Italy almost replaced water, and the explanation for this is simple: an abundance of fish, aged cheeses, dried hams and other delights of Italian cuisine, in which salt at that time was practically the only preservative. And let's not forget about medicinal properties alcoholic beverages, generously attributed to both red wine and herbal bitters.

Today, wine is not only a pleasant addition to a particular dish, but also a full-fledged ingredient. Dough for crispy cookies is mixed with wine, river and sea ​​fish and, of course, they stew the meat. Recipes that have become classics, for example, ragu Bolognese, do not give way to new ideas and fashion for creative cuisine. Apparently, for this reason, the oenological fantasies of venerable chefs, and even just amateur cooks, have finally reached the first courses, traditional pasta.

Pasta in Russian (Appendix 1). A simple sauce based on butter and sage that goes perfectly with classic ravioli and... homemade noodles, can be completely transformed by adding aromatic Riesling or Muscat. To do this, you just need to melt the butter in a non-stick frying pan and, reducing the heat, pour in half a glass of wine. Then the temperature should be increased to evaporate the alcohol, as it can add unnecessary bitterness to the sauce. Once the sauce has reduced by about half, rinse and dry the fresh sage leaves and carefully place them in the pan. Usually 1-2 minutes are enough for the butter to absorb the delicate aroma of the seasoning. After this, you should immediately add ready-made pasta or gnocchi to the sauce, mix thoroughly, heat and serve immediately, generously sprinkled with grated Parmesan.

But let's not forget about other alcoholic drinks that have firmly settled not only in Italian bars, but also in kitchens - Marsala, grappa, Amaretto liqueur and even gin: everything goes into effect, the main thing is to be able to choose the right ingredients. For example, in the 1970s in Italy a very unusual fashion to vodka (Russian, of course), which the resourceful Italians began to - no, not drink! - and pour glasses into classic penne al pomodoro. Everything ingenious is simple, and the restaurant idea was happily taken up by young people, who loved this dish for the availability of ingredients and ease of preparation. Despite the fact that any fashion passes, you can still find “Russian-style pasta” on the menus of some Italian restaurants, sometimes in very unusual variations.

The Italians did not ignore French cuisine, having discovered that the most delicate creamy sauce with the aroma of cognac, which goes so well with pork fillet or veal, can be combined with the most different types pasta such as fusilli, rigatoni and, of course, tapiatelle.

The base for this dish is thin slices of boiled ham, which must first be lightly fried in a deep frying pan with a small amount of butter, add cognac and, increasing the heat, allow the alcohol to evaporate. Pour the cream into the cognac and, stirring gently, leave to warm up for 2-3 minutes. It is advisable to slightly undercook the pasta, lower it into boiling water literally 1 minute less than the time indicated on the package, and bring it to readiness directly in the frying pan with the sauce.

Tapiolini in lemon sauce (Appendix 2). For those who like it stronger

Gin has recently begun to conquer the Italian market. But he enriched another very popular recipe, namely tapiolini in lemon sauce. Even a novice cook can prepare this dish in 5 minutes, and the delicate citrus aroma with a juniper aftertaste will not leave anyone indifferent.

For the sauce, grate the zest of a large lemon on a fine grater, trying to remove only the yellow layer, without touching the white part, which can give the sauce bitterness. Pour the gin into the saucepan and place it on strong fire. Add the zest and let the alcohol evaporate for 3-4 minutes. Meanwhile, boil water in a large saucepan, salt it well and put the tapiolini in it, but be careful! This long, thin paste only needs a few minutes to reach the desired condition. The pasta should be removed from the heat when it becomes soft on the outside, but the core remains somewhat tough. While the pasta is boiling, add the butter, cut into small cubes, to the sauce with lemon and gin, reduce the heat and, stirring constantly, let the butter disperse. Tapiolini must be removed from the pan using a special large fork and immediately transferred to the pan with the sauce. It is not necessary to drain the pasta in a colander, because if there is only a little sauce, a small amount of water remaining after cooking the pasta will give it homogeneity. These recipes can serve as an excellent base for more complex dishes. Similar flavorful sauces can be enriched with shrimp, bacon, vegetables, and even minced meat- the basis of the original stew.

Using alcoholic beverages in sauces is one of the simplest and most logical ways to dispose of them. It is not surprising that in regions where these drinks - mainly wine and beer - have been prepared since time immemorial, their use in sauces was quite commonplace. In fact, why not add a little wine to food cooked over the fire, if you have more than enough of it? Apparently, this is exactly how - somewhere by accident, somewhere by purposefully replacing water with beer or wine, many recipes were born. In Burgundy, which has been famous for its wine from time immemorial, it is used to cook rooster in wine and beef in Burgundy, in Bordeaux they stew lamprey with local wine, and in Milan - ossobuco(and let's not forget the Swiss fondue). In Flanders, Flemish stew is prepared with dark beer; in Great Britain, it has become traditional pie Guinness Pie.

The list could take a long time, but all these recipes and dishes have one common feature: during the long stewing process, the alcohol is completely evaporated, and the wine or beer itself is boiled down, thickening and imparting a rich taste to the meat that is stewed in it. The finished dish turns out to be aromatic, satisfying, warming - just what you need for the countryside, where, in fact, all these recipes originated.

The use of alcohol in sauces that are prepared separately from the dish is a more recent history that has its origins in those sectors of society where they value not only how a dish tastes, but also how it looks. Wine is mainly used here, and it goes well with any dish - be it meat, fish, or vegetables. The most famous sauces from this cohort are beurre blanc and Dutch, and in both of them very little wine is taken, and it can be replaced lemon juice or wine vinegar.

Wine sauce for steak is a different matter: it can’t be without wine, and its ease of preparation allows you to make it a sauce for every day. To prepare the steak sauce, take the frying pan in which the meat was fried, add vegetable oil and fry some chopped shallots and thyme leaves in it. After a minute, deglaze the pan with a couple of glasses of red wine, reduce it by about half, remove from the heat and stir in a few cubes of cold butter, two or three cubes at a time. The resulting sauce should have a thick consistency, and when seasoned with salt and pepper, it will make an excellent company with any meat dishes.

1 .3 Recipes for sauces for dishes using alcohol

Lingonberry or Cranberry Sauce(see Appendix 4)

Cranberry Sauce

Storing raw materials:

Cooking technology:

Mix berry juice with sugar and cinnamon, pour in wine and let simmer for 5 minutes. Then pour in the diluted cold juice potato starch and bring to a boil, stirring continuously.

This sauce can also be made from red currants.

Served with fried poultry and game, and meat dishes.

Lingonberry sauce goes perfectly with fried meat, especially beef or pork. So tasty and original dish according to our special recipe, like beef with lingonberry sauce, will definitely become a decoration for anyone festive table. In addition to its subtle and delicate, sour taste, lingonberries are also known for the presence of berries huge amount nutrients and vitamins.

In order to properly cook meat, you first need to select best piece fresh beef, in our case - tenderloin (and always only fresh). Before frying, the meat is rubbed on all sides with salt, pepper and herbs to taste. It is recommended to use sage and rosemary, either dried or fresh. Rub the piece on all sides and leave for an hour. Fry the marinated beef in a frying pan until it has an appetizing crust and put it in the oven, bake until done, for an hour and a half.

Lingonberry sauce

Storing raw materials:

Cooking technology:

The sauce is prepared very quickly - water is poured into the frying pan, lingonberries and sugar are added. After boiling, the finished mass must be thoroughly ground, add wine and cinnamon, and, if desired, lemon juice and pepper for spiciness. After the alcohol has completely evaporated from the wine, the sauce is ready.

The finished beef is cut across the grain into neat slices and poured with sauce. Beef tenderloin with lingonberry sauce is a complete dish that does not require side dishes.

Carp in sweet and sour sauce (Appendix 5)

Nowadays, one’s eyes run wide from the abundance of assortment of fish counters, but in the very recent past (unless you were lucky enough to live in coastal areas), only carp and carp were available from fresh fish. They were raised in ponds and sold alive directly from the tanks. And for us, dishes made from this delicious fish were quite familiar and ordinary. And the methods of its preparation were not original - fried or stewed. And in China, by the way, carp dishes have long been considered worthy of an emperor. Perhaps one of the most amazing recipes is carp in sweet and sour sauce, a true masterpiece of Chinese chefs.

Adding raw materials: Lingonberry sauce

Cooking technology:

1. Cut up the carp. We clean the fish from the insides, remove the gills, wash and dry with a napkin. From head to tail we make cuts at an angle of 45 degrees, 1-1.5 cm deep. Rub the fish well with salt, inside and out, and grease with corn oil.

2. Let's prepare the sauce. Mix vinegar, soy sauce, wine and tomato paste. Dilute with water, add sugar and salt if needed. In a saucepan, fry chopped garlic and ginger. As soon as they change color, we take them out and throw them away. Pour the contents of the bowl into the saucepan and bring to a boil. If the sauce is runny, you can thicken it with starch diluted in cold water.

3. Let's return to our fish. Mix flour with starch, dilute with water until sour cream thickens. Rub the fish with the resulting paste.

4. Heat in a frying pan corn oil. Add the carp and fry until done.

5. Transfer the finished carp to another bowl and pour in the sauce.

This full meal, which requires no side dishes.

Veal in cream sauce(Appendix 6)

Veal is tender, dietary, and very tasty meat. So tender that it needs to be cooked more like poultry than beef. And the sauces with which you can serve veal should delicately highlight the delicate milky taste of the meat. Typically, dairy-based sauces work best. A truly royal dish will be veal in cream sauce - an exquisite combination for real gourmets. And it is very easy to prepare.

Storing raw materials:

Cooking technology:

1. Wash the meat well, dry it with a napkin and cut it into small pieces.

2. Heat the oil in a frying pan and lightly fry the veal. It is better to do this in several batches so that each piece acquires a golden color. We make sure that the meat does not burn under any circumstances. As soon as all the pieces are fried, salt and pepper them, and set the meat aside, covering with a lid.

3. In another frying pan butter fry the chopped onion for 2 minutes. (until transparent)

4. Add chopped mushrooms and finely chopped garlic. Fry for another 5 minutes.

5. Using a strainer, sprinkle flour evenly on top. Stir and fry for 2 minutes.

6. Add wine, mix well and cook until half of the wine has evaporated.

7. Pour in the cream and let it boil.

8. Place the fried pieces of meat into the prepared sauce and simmer over very low heat for 10-15 minutes.

Served with boiled rice, with mashed potatoes or pasta. The incomparable tastes of veal and creamy sauce in this recipe organically complement each other; undoubtedly, such a dish will not leave anyone indifferent.

Shrimp in wine sauce (see Appendix No. 7)

Storing raw materials:

Cooking technology:

1. Wash and peel the carrots and onions. Chop the onion as finely as possible, and grate the carrots with standard “noodles”.

2. First, in olive oil - a must for Mediterranean cuisine - fry the onion until transparent, then add our carrots to it. Leave in the pan for about 3 minutes.

3. Stirring the sauté with a spatula, pour in the wine and simmer for no more than 3 minutes.

4. Place the tomato here, after first removing the skin and chopping it into small cubes.

5. Fill vegetable mass milk cream, sprinkle with the herbs that you like most, and cook for about 4 more minutes.

6. At this time, you can prepare the shrimp at the same time: remove the shell, get rid of all excess and rinse.

7. We send the cleaned seafood to the already half-ready dish. Cover the dish with a lid and continue cooking for 3-4 minutes.

8. Before removing from heat, add salt and add squeezed garlic. Turn off the heat and keep it covered for the last 5 minutes to saturate the ingredients with the garlic aroma as much as possible.

We catch and arrange the shrimp on plates, pour in the wine sauce in which they were cooked and serve!

Pork in cherry sauce(Appendix 8)

No matter how much we talk about tastes, meat in sour gravy, and especially pork in cherry sauce, is worth cooking it every day. The tender pulp melts in the mouth, and the piquant cherry flavor gives it a unique and special elegance. Cherry sauce for pork - the very taste that will whet the appetite.

Storing raw materials:

Cooking technology:

Prepare the marinade: to do this, finely chop the onion and mix with all the ingredients of the marinade. We chop the tenderloin into 2x2 pieces, soak in the marinade and refrigerate for 2 hours. While the meat is in the refrigerator, you can prepare the side dish.

After two hours, take out the meat, carefully pour the marinade into a separate bowl, wrap the meat in foil and place in an oven preheated to 200 degrees for 40 minutes.

While the meat is simmering in the oven, it's time to prepare the sauce.

Add sugar, thyme, bay leaf, mustard to the marinade left after the meat. Orange juice and wine. Please note that after this we should still have starch on the table. Let it sit for now, and we carefully place the pan with the resulting mixture on the fire and evaporate until the sour cream becomes thick. After this, in 1 tbsp. l. dilute the starch in water and add it to the sauce. Stir and remove from heat.

Pour the prepared meat onto a platter.

Cranberry sauce for pork (see Appendix 9)

A variety of sauces help add a refined taste to meat dishes. For fatty meats, it is better to prepare sweet and sour sauces. Very tasty seasonings are made from lingonberries and cranberries. Cranberry sauce goes perfectly with pork. The delicate texture, spicy aroma and very pleasant sourness give pork dishes a special tenderness.

Storing raw materials:

Cooking technology:

Let's start cooking. Mix all the products and put them in a saucepan. We put the dishes on low heat so that our mixture does not burn. Cover with a lid and leave to simmer for 20 minutes. After some time, the cranberries will burst and the mass will become homogeneous.

Mix and taste. If the sauce is too sour, add sugar. If it's sweet, add lemon juice. Once the seasoning has been adjusted to the desired taste, cook for another 7 minutes. Turn off and cool.

For those who like it spicy, you can season the sauce with ground black pepper. But garlic should not be added to the seasoning; it can spoil the delicate sour taste.

Served with fatty meat, pork. The dish turns out incredibly tasty and tender.

The sauce can be prepared for future use. It is poured into small jars and stored in the refrigerator. The seasoning becomes thick during storage. Therefore, before using the sauce, knead it with a spoon.

Lemon sauce for fish (see Appendix 10)

The good thing about the sauce is that it does not interrupt the taste of the fish, but only shades and emphasizes it.

Storing raw materials:

Cooking technology:

1. In a saucepan, grind the egg yolks with 30 ml of fish broth and mustard.

2. Then add chopped lemon pulp to the mixture along with juice. Mix the future sauce thoroughly.

4. When the sauce has warmed up, you can pour white wine into it and bring all this splendor to a boil. When the sauce boils and evaporates a little, carefully add the cream and heat it again (no need to boil anymore).

If desired, the finished sauce can be strained, then it will be more homogeneous. You can do without this.

However, if you want the lemon sauce for fish to be more spicy, you can add your favorite herbs and spices (rosemary, thyme, fennel and others). If you don't have fish broth on hand, you can replace it with water.

The combination of fish with the sour taste of lemon in cooking is considered classic and is used everywhere. You can simply garnish the cooked fish with a slice of lemon or sprinkle it with lemon juice, or you can do something more interesting and prepare a sauce.

“Proper Tartar” sauce (see Appendix 11)

Storing raw materials:

Cooking technology:

To prepare the sauce, you need to boil and peel the eggs, separate the yolk from the white. Protein is not used in the sauce; it can be added to another salad. Cucumbers for the sauce need to be cut into small cubes, capers - into strips or cubes, greens also need to be finely chopped. Separately, combine sour cream, mayonnaise and yolks in a blender, beat everything until smooth, and finally pour in white wine. Add spices, cucumbers, capers and herbs to the finished mixture, mix thoroughly and cool. Serve separately in a gravy boat. The fish sauce presented in the recipe is standard, in which only dill is used, but if desired, you can use other herbs, if not, fresh - dried.

Tartar is a classic French sauce for fish, meat and seafood. This fish sauce recipe is universal as it goes with all types of seafood.

Teriyaki sauce (see Appendix 12)

In Japanese cuisine, Teriyaki is a special way of preparing dishes using sweet sauce. The term “Teriyaki” itself is translated as a combination of two words: shine and fry. Such a translation is quite justified, because During heat treatment, sugar, which is an integral ingredient of the sauce, caramelizes the fried product. It is caramel that gives the characteristic glossy shine to the dish. However, outside Japanese cuisine Teriyaki is better known as a sauce or marinade.

Storing raw materials:

Cooking technology:

1. Pour natural soy sauce into a saucepan, add sugar, stir and place on the stove.

2. K soy sauce add sake and mirin.

3. Add heat to the stove and bring the sauce to a boil.

4. Cook the sauce over moderate heat for several minutes. Part of the sauce should boil away, and it should thicken. When the sauce acquires a glossy shine and thickens, remove it from the stove.

5. Remove the finished sauce from the stove and cool.

The sauce can be stored in the refrigerator, but not for long. If desired, you can add chopped ginger, fish sauce and other ingredients to the sauce. IN finished form it goes well with meat, poultry, fish, vegetables, and seafood. It can also be used as a marinade for any type of meat and added during frying. Teriyaki can easily be called a universal Japanese sauce.

Conclusion

While studying the topic “Rules for choosing wine and other alcoholic drinks for complex sauces,” I achieved my goal and realized that the correct choice of wine and its quantity for preparing sauces is very important. I said it at the beginning, and I will repeat it again, that my course work is not intended to create a positive image of alcohol. Whether to use what exactly and how often is a personal matter for everyone; you just have to remember that in this matter, as in any other, rationality and moderation are necessary. Likewise, I will not encourage everyone to pour wine into a frying pan and pour burnt rum over bananas: eating habits- it's an individual matter. But if I managed to dispel some misconceptions and answer the question “where to dispose of leftover wine,” then my short story has achieved its goal. I believe that the content of this work will be useful both for the work of professional cooks in the production of public catering products, and for familiarization with ordinary housewives and amateur cooks.

Bibliography

1. Bogusheva V.I. Cooking technology, - Rostov n/d: Phoenix, 2012 - 373 p.

2. Dubtsov G.G. “Cooking Technology”, Academy Publishing House, Moscow, 2002 -272p.

3. Kovalev N.I. Technology of cooking Rostov-on-Don Phoenix 2001- 480 p.

4. Shatunov O.P. “Cooking technology”, - Rostov-on-Don, Phoenix publishing house 2006, 480 p.

5. " Culinary masterpieces peoples of the world. Volume 5. Mediterranean Kitchen", year of release: 2010 Series: Culinary masterpieces of the peoples of the world, Publisher: CJSC "Information Group "Mediaset"

Internet resources:

6. http://www.alcopedia.ru/zakuska/wine/harmony/ - online catalog of culinary recipes

7. http://po-nemnogy.ru/teoria/sousyi-s-alkogolem - culinary portal

8. http://restoratorchef.ru - the first Russian online magazine for professionals

9. mages.yandex.ru - Yandex pictures

Annex 1

Pasta in Russian. Picture 1

Application2

Tapiolini in lemon sauce. Figure 2

Application3

Ideal unions

Appendix 4

Lingonberry or cranberry sauce. Figure 4

Appendix 5

Carp in sweet and sour sauce. Figure 5

Appendix 6

Veal in cream sauce. Figure 6

Appendix 7

Shrimp in wine sauce. Figure 7

Appendix 8

Pork in cherry sauce. Figure 8

Appendix 9

Cranberry sauce for pork. Figure 9

Appendix 10

Lemon sauce for fish. Figure 10

Appendix 11

“Proper Tartar” sauce. Figure 10

Appendix 12

Teriyaki sauce. Figure 12

Posted on Allbest.ru

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☞ Sauces are an integral part of a wide range of hot and cold dishes from vegetables, cereals, pasta, meat, fish and other products. They diversify and complement the taste of the dish and increase its nutritional value.

Sauces are divided into two groups - hot and cold.

Depending on the starting products, hot sauces based on meat and fish broths are distinguished, mushroom broth, sour cream, milk and egg-butter. Cold sauces include mayonnaise, vegetable sauces, dressings and jellies. The group of sauces includes oil mixtures, sweet sauces and syrups.

Sauces on meat broth divided into red and white. Red and white sauces are prepared using fish broth, as well as meat broth.

Based on the preparation technology, sauces are divided into basic and derivative sauces. A derivative sauce is prepared from the main one with the addition of various products.

The recipes for basic sauces provide for losses of 2.5-3%, which occur when preparing derivative sauces based on them.

The rate of investment of products is given per 1 kg of finished sauce; The consumption of salt, pepper and bay leaf is not indicated in the recipes.

The spice consumption per 1 kg of sauce is as follows: salt - 10 g, pepper - 0.5 g, bay leaf - 0.2 g; for the marinade, in addition, cloves - 1 g, cinnamon - 1 g. To prepare milk sauce, only salt is used in the amount of 8 g.

Based on the features national dishes Bay leaves do not need to be added to the sauces used for these dishes.

When replacing some products with others, they are guided by the data given in table. 36 “Norms for the interchangeability of products when preparing dishes.”

The recipes indicate citric acid, which can be replaced with lemon juice, at the rate of: 1 g of citric acid is replaced by 8 g of lemon juice, obtained from 20 g of lemon. Citric acid is dissolved in warm boiled water(1:5) and added to the finished sauce.

HOT SAUCES

Sauces for hot dishes are prepared with broths (meat, fish), mushroom and vegetable broths, milk, and sour cream. To add a particular flavor to sauces, use tomato puree, roots, onions, mushrooms, cucumbers, capers, horseradish, mustard, vinegar, grape wine. In addition to vinegar, lemon juice or citric acid, as well as brine of pickled cucumbers and tomatoes are used as seasonings.

Among the spices, black and allspice, bay leaves, cloves, nutmeg, etc. are added to sauces. And spicy vegetables- parsley, celery, tarragon, fresh and dried, etc.

Spices are added to the sauce 10-15 minutes before the end of cooking, bay leaves - 5 minutes before the end of cooking, ground red and black pepper - into the finished sauce.

It should also be added to the finished sauce. The wine is poured into a heated container, which is covered with a lid, allowed to boil and quickly poured into the sauce.

The finished strained sauce is seasoned with margarine or butter, which is added in pieces weighing 3-5 g, and thoroughly mixed until the butter and sauce are completely combined. Then the sauce is heated to a temperature of 80-85°C, but do not boil, otherwise the oil will be released onto the surface of the sauce. Adding fat increases the calorie content, improves the taste and consistency of the sauce, and makes it more homogeneous.

In recipes where fat is not specified for dressing sauces, you should use 70-80% of the fat specified in the recipe. The remaining amount of fat is added to the sauce in small pieces during its storage on the steam table to prevent the formation of a film on the surface of the sauce.

Hot sauces are stored in a container with a closed lid on a steam table at a temperature of 75-80°C.

RED MEAT SAUCES

The range of red meat sauces is quite diverse. To prepare them in all cases, use red main sauce or sauce paste industrial production.

Red sauce is prepared with brown meat broth and wheat flour, fried until light brown (red saute), with the addition of tomato puree, onions, roots and spices. Wheat flour for red sauces is fried without fat.

To prepare derivative sauces, onions, mushrooms, pickled cucumbers, wine, mustard and other products are added to the red main sauce, which give them a unique taste and determine their name.

Principles for selecting sauces for dishes– are determined mainly by the taste and aroma of the product. There are no strict rules, but there are some patterns:

– hot sauces are served with hot dishes, cold sauces are served with cold ones;

– dishes that have an unattractive appearance (for example, clots of protein on the surface of a piece of poached fish) are served with opaque sauces that mask the food;

– for low-calorie products – fatty sauces (sour cream, Polish, Dutch);

– fried fish is served with tomato sauce and its varieties, as well as mayonnaise sauce;

– for fried meat – red sauces, for boiled meat – sauces with horseradish, sour cream;

– for poultry – white sauces;

– for vegetable dishes – tomato, mushroom, dairy.

Fish sauces

Sauces are an integral part of many fish dishes. Sauces increase the taste and nutritional value of fish dishes, make foods more juicy, and increase their digestibility, and sauces, which contain fats and eggs, significantly increase the calorie content of foods.

Thanks to sauces, you can use the same products to prepare dishes that differ in taste and appearance.

The correct selection of sauces for dishes is of great importance.

When choosing a sauce, you need to take into account the taste of the main product.

The sauce should not be allowed to drown out the taste of the fish.

The sauce should give the dish the required shade, delicate taste, softness, and piquancy.

Some sauces soften the taste of certain types of fish, such as cod or large pike. In other cases, sauces are assigned a different role - to emphasize the delicious properties of fish (sturgeon, trout, salmon).

There are hundreds of sauce recipes in fish cuisine. Among them are simple technologies that do not require professional skills, special devices and a wide range of seasonings.

There are some rules for selecting sauce:

Skinny fish are served with sauces containing high-calorie foods - butter, eggs, sour cream, cream

For dishes from fatty fish Sauces with a pronounced sour taste are more suitable, as if softening the taste of fat, making it less cloying.

Such sauces are prepared with the addition vinegar, lemon juice, wine. Thus, the housewife, when serving halibut, flounder or catfish, can flavor them with tomato, onion or white sauce, but butter-egg sauce is more suitable for hake or cod.

The liquid base for preparing sauces is bouillon, in which the fish was boiled, or it is specially prepared from the heads and bones left over from the fish. The cooked broth must be strained. The stronger and richer the broth, the tastier the sauce will be.

Evaporating the broth for the sauce has precisely this goal - to make it more concentrated.

Depending on the nature of the fish dish being prepared, the liquid base for preparing the sauce can also be milk or sour cream.

Wheat is added to almost all sauces to give them the necessary consistency and a pleasant soft taste. flour highest grades. The flour is pre-dried or fried in fat.

Lightly dried or fried flour retains its natural color. The chefs call her white passivation.

TO red passivation obtained by drying or frying flour more strongly. In this, it takes on one of the shades of brown.

It should be remembered that red sauteing is intended mainly for meat broths. In fish cuisine, most people use white sauteing. It is run and fish broths, and milk, and sour cream. In home cooking, it is better to sauté flour in butter.

Many sauces contain aromatic roots and onions. They are pre-passioned in fat, which provides a more intense flavoring of the sauce.

Before frying, the roots and onions are cut into thin strips. Light frying should not change the natural color of the vegetables. Frying is best done at vegetable oil.

However, for sauces prepared with milk or sour cream, vegetable oil should not be used. . Butter or ghee or margarine is more suitable for them.

Tomato paste or puree is added to many sauces. In addition to a pleasant sour taste, this seasoning gives sauces an attractive color.

The tomato must also be pre-passioned along with the vegetables.

First, for 4-5 minutes you need to lightly fry the chopped roots and onions, then add the tomato, continue frying for another 5 minutes, and then sprinkle with flour and continue to fry, stirring all the time, for another 3-5 minutes.

To bring sauces to taste, they add, except salt, pepper, horseradish and other herbs and spices, also vinegar, dry grape wine, lemon juice or citric acid, cucumber pickle.

All these seasonings are added not only to acidify, but also to flavor the sauce.

Combining products in various combinations When cooking sauces, you can get rich flavor bouquets and shades of flavors.

Only 4 main sauces(sour, bitter, salty, sweet) give an infinite number of flavor combinations. If you add to this list the taste of grape wine, tangerines, cucumber pickle, lemon, vinegar, then it becomes clear that you can vary all sorts of combinations in the preparation of sauces.

Knowledge of the processes that occur when cooking sauces allows the housewife to program their taste in advance.

So, good to know that you can dilute vinegar to the acidity of grape wine, but vinegar cannot replace the specific taste that wine gives. The same thing happens when replacing aromatic natural lemon juice with odorless citric acid.

It is used as an aromatic seasoning garlic. It has a distinct odor that many find appetizing and pleasant. However, it should be remembered that even half a clove of garlic significantly affects the taste of the sauce. Therefore, sometimes it is advisable to add garlic, ground with salt to a homogeneous consistency, to the sauce. In this form it is easier to dose. You can also season the sauce with juice squeezed out of garlic.

Fresh porcini mushrooms or champignons are also found in sauces.

Mushroom decoctions are used to prepare sauces.

Many fish sauces contain eggs, or rather raw egg yolks.

Addition yolks – one of the most delicate culinary operations. If yolks are added to boiling liquid, they quickly curdle and render the sauce unusable; They cannot be added to the cooled sauce either, because it takes on the taste of raw egg. The sauce is also seasoned with raw yolk to give it thickness.

To season the sauce with yolks, remove the sauce from the heat and add the yolks while vigorously stirring. If the sauce needs to be heated after this procedure, it should not be put on fire, but rather placed in a water bath.

A soft, delicate taste is added to many sauces by adding butter. And this process requires precision and attention. If you drop a piece of butter into a boiling liquid, it will quickly melt and form a layer of fat on the surface of the liquid. In this case, the calorie content of the sauce will undoubtedly increase, but its taste will not improve.

D adding butter to the sauce aims to create an emulsion, which gives its taste tenderness and softness.

That is why it is recommended to cool the required amount of oil, then divide it into pieces, which must be added to the liquid gradually, stirring it until it is completely combined with the oil. In this case, the fat does not float to the surface, and the taste and consistency of the sauce improves.

Season the sauce with butter, removing the dishes from the heat.

Milk sauces prepared on the basis of milk with the addition of lightly fried or dried wheat flour (white passivation).

Depending on the amount of flour, milk sauces come in different consistencies.

Making milk sauce is not difficult.

Hot flour, fried in oil or dried without fat, is diluted until a homogeneous mass without lumps is obtained.

Thick milk sauce is used primarily for adding to fish fillings or minced meat. More liquid sauces are used for baking some fish dishes.

Sour cream sauces are also prepared with the addition of white sauté. Combine flour with sour cream and mix thoroughly until a homogeneous mass without lumps is obtained.

Egg-butter sauces prepared on the basis of butter and raw egg yolks.

Maintaining temperature conditions when preparing these sauces prevents the yolks from curdling and the oil emulsion from breaking down. If you allow it to boil, this will inevitably lead to the complete unsuitability of the sauce.

Based on egg-butter sauces, other sauces are prepared with various additions: lemon juice, tomato puree, mustard, whipped cream.

Oil mixtures prepared from butter with chopped parsley or dill, with tomato puree, mustard, anchovies, etc. are included in the recipes of some hot fish dishes, especially fried ones, or in products from cutlet mass.

Butter can easily replace sauce for these dishes. It will add juiciness to the finished product and pleasant taste. It is added before serving the dish.

Various products are used to prepare sauces, including many flavorings. Using sauces, you can emphasize the taste qualities of the main product (for example, boiled chicken with rice and steam sauce) or mask undesirable flavors (brine sauce for fish dishes).

When choosing sauces, you should take into account the taste characteristics of the main product, the method of heat treatment (frying, boiling, etc.), and the taste characteristics of side dishes.

Range and use of sauces

The topic of cooking is vast, because, in addition to healthy and exotic recipes, a real chef needs to know a lot of important things. For example, which products go well together and which ones are incompatible like Fire and Ice. With this entertaining material we begin the series " Useful tips cook."

"No problem, I use it for cooking". This phrase can often be heard if the wine served to the table was not of the best quality. However, you are deeply mistaken if you think that you can cook with bad wine. If you follow this principle, the cooking result may unpleasantly surprise you. After all, if many aromatic substances are highly volatile and literally dissolve in the air during the cooking process, then the flavoring substances contained in wine, on the contrary, are concentrated. It must be taken into account that the wine for the sauce must be evaporated very thoroughly: all the alcohol contained in the wine must evaporate, otherwise an unpleasant alcoholic overtone will appear in the taste of the sauce. If you choose the wrong wine, it can give your sauce an undesirable flavor, such as too much sourness.

Caution required

You need to approach the choice of wine with caution, and it does not matter what it is intended for - for a marinade or for a sauce. However, this does not mean that you need to generously pour wine at 40 euros per bottle into goulash or stew. However, in any case it must have a harmonious, pure taste. Many are guided by this rule: the wine that is served with a particular dish is also suitable for the sauce. Despite the captivating simplicity of this culinary formula, it can lead to an undesirable result: keep in mind that the wine must be of really good quality. So you need to choose a wine for making sauce that you can enjoy drinking yourself. If the budget is limited, then it is better to choose a cheaper option for cooking, and serve wine of the same type, but more expensive, to the table.

Focus on the sauce

The choice of wine depends, first of all, on what kind of sauce you want to make. For a light main sauce, you cannot use red wine - it is better not to mix foods of different colors. In this case, it is better to take a white wine that is not too sour and complement it with caramel from powdered sugar. For fish sauces When stewing fish, young white wines are suitable: dry, with noble acidity, a harmonious fruit bouquet and a fairly pronounced taste. Riesling or white Burgundy wine are suitable for this purpose. These same wines go well with light meat - rabbit, chicken, veal.

Red wines with a bright, warm taste complement well the same red sauces. You can use Burgundy wine or Austrian Zweigelt. For the gravy you will need strong red wine. bright color. Sweet and liqueur wines are ideal for dessert sauces. It should not be forgotten that even dry wine contains some amount of sugar. So it (sugar) can add a sweetish note to the taste of the dish.

Wine is included in the recipe for most dishes belonging to the so-called haute cuisine. The classic sauce for game, perigueux, always includes port or Madeira. No less famous is Bordeaux sauce, the main component of which is Bordeaux. And the béarnaise sauce, French version Hollandaise sauce, flavored with noble white wine - will perfectly complement any fish dishes. In a word, to good food - good wine. Including in the sauce.