Sauces

The basic swept away sauce

1/2 glasses of sour cream, 1/2 teaspoons of salt, sugar teaspoon, mustard, pepper to taste.

To sour cream to add salt, sugar, mustard and ground black pepper is a little. All to mix. If sour cream insufficiently sour to add vinegar or sour fruit juice (clarified).

It is possible to enrich the basic swept away sauce with nutrients and to give it other flavouring nuance, having added such seasonings, as:

1) one pounded abrupt yolk (it is added gradually);

2) 1/3 glasses of vegetable oil (it is added gradually);

3) 1-2 table spoons minced small greens (fennel, parsley, a tarragon, a green onions, a celery) which cautiously get mixed up in sauce (sauce are enriched by vitamins);

4) 1 table spoon of tomato mashed potatoes;

5) 1-3 table spoons of curdled milk or kefir with salt and sugar addition (the fat maintenance in sauce decreases);

6) 1 table spoon of polished onions (gives a sharpness);

7) 1-2 teaspoons of polished garlic (gives more aroma and a sharpness);

8) 1-2 teaspoons mustard (such sauce is suitable for salads from eggs);

9) 1-2 table spoons of a polished horse-radish (such sauce is suitable for salads from eggs and fish salads);

10) cream (are added in case of need and to taste. Such sauce is suitable for gentle salads from macaroni and rice, vegetable and fruit salads);

11) pounded твороgr. (Sauce is enriched by fibers).

Apparently, the basic swept away sauce can be changed and used for various groups of salads.

The basic sauce from vegetable oil

1/2 glasses of vegetable oil, 2 dining rooms-spoons of table vinegar, 1/2 teaspoons of sugar, 1/2 teaspoons of salt, greens, pepper.

In a cup for sauce to pour vegetable oil, vinegar, to add spices, aromatic greens and all to shake up. Such sauce can be stored long. That vegetable oil was more transparent, before preparation in it it is necessary to add a little rough salt (is besieged).

Vinegar for salads will be more fragrant and is more tasty, if to it to add crusts of a lemon, an orange or a tangerine, fresh mushrooms, field mushrooms, leaves of a tarragon or any other spices and aromatic greens. Vinegar together with the crushed spices and aromatic greens boil, allow to cool down and filter through a gauze or a sieve. Still it is possible to make so: on 1 l of table vinegar to take 300 gr. Aromatic greens - leaves of a tarragon, a celery, fennel, laurel leaves, - leaves of a black currant, etc. Aromatic greens to fill in with vinegar, the ware is good for closing, all it to sustain 15 days, Then to filter, fill bottles, to cork them. Such aromatic vinegar can be applied to all salads.

From vegetable oil it is possible to enrich the basic sauce with nutrients and to give it distinctive flavouring nuances, having added such seasonings:

1) 1 table spoon of the crushed greens (fennel, parsley, green onions) which cautiously gets mixed up in sauce;

2) 1 table spoon of tomato mashed potatoes;

3) 1-2 table spoons of sour cream (to sour cream gradually add the basic sauce from vegetable oil. If it is necessary, add still spices);

4) 1/2 teaspoons mustard;

5) 1 teaspoon crushed napiform onions (impacts to sauce sharper relish);

6) 1/2-1 teaspoon of pounded garlic (does sauce more fragrant and rich phytoncids);

7) 1-3 table spoons of sour fruit or berry juice (in this case in the basic sauce it is not necessary to add vinegar).

House mayonnaise

1 abrupt yolks, 1 crude yolk, 1/2 glasses of vegetable oil, 1 table spoon of vinegar, mustard, salt, sugar to taste.

It is necessary to take very fresh, good products. Sauce prepare in a cool premise. In glass or faience the bowl a wooden spoon to pound an abrupt yolk, salt, sugar, mustard, to add a crude yolk and all to mix. Then gradually, on a drop, continuously stirring slowly to add vegetable oil. If at once to pour out all oil, the egg yolk will not mix up with oil. If at vegetable oil addition lumps are formed, it is necessary to drop 2-3 drops of cold water and, again continuously stirring slowly, to continue to add oil. In the end in sauce to add vinegar to taste. House mayonnaise should be on a consistence same, as sour cream.

House mayonnaise not always is possible to the mistress - wide experience, attentiveness are necessary, and also a lot of time is required. Therefore it is recommended to use ready mayonnaise on sale in shops which possesses high quality in salads, it is necessary to get used to original taste of this sauce only.

Taste of mayonnaise it is possible to improve or impact considerably to its absolutely other relish, having added such seasonings:

1) sour cream (in a mix 1:1);

2) cream (it is possible to shake up them and cautiously to get mixed up in sauce; approaches for gentle salads from macaroni, rice, fruit salads, etc.);

3) small cut greens (fennel, parsley, a celery, green onions, a basil, a tarragon, etc.) cautiously gets mixed up in sauce (sauce is enriched by vitamins and becomes more tasty);

4) small cut marinaded cucumbers. Cucumbers clear of a peel and seeds and a sharp corrosion-proof knife small cut, then get mixed up in sauce (it is possible to add about 25 % of cucumbers; impact to sauce juicy relish);

5) мелкоminced a fillet of a herring. The soaked herring clear of a skin, bones, small cut or pass through a meat grinder. Add to taste;

6) minced egg. Egg is cooked by 10 minutes, shell, crush and get mixed up in sauce (for fish and vegetable salads);

7) мелкоminced a fillet of a sprat (for salads from eggs);

8) tomato mashed potatoes (add to taste; it is possible to add about 30 %; sauce approaches for meat salads);

9) a polished horse-radish (it is possible to add about 20 %, and also on taste);

10) jam. The best - apple, plam (it is possible to add about 25 %; such sauce is considered dessert mayonnaise);

11) vegetable mashed potatoes (add to taste),

Sauce-horse-radish with vinegar

150-200 gr. A horse-radish, 20-30 gr. Sugar, 20 gr. Salts, 50 gr. Table vinegar, 50 gr. Waters.

Horse-radish roots to sort, 2 hours to wet in cold water, then to clear, wash up and rub. To boil for marinade water, to add salt, sugar and vinegar, to cool and fill in a horse-radish. Then all it to package in small jars and to close a plastic cover. To store in cool (0-12°С) a dark place: in the winter - 30 days, in the summer - 15.

If it is necessary, that sauce had more gentle taste, it is necessary to add more sugar and less than salt.

The sauce prepared thus has sharp taste. Before sauce addition in salads it can be made more gentle to taste and to enrich with nutrients, having added such seasonings:

1) sour cream. Such sauce well approaches for all dishes and salads from eggs, and also fish dishes;

2) a table beet. The boiled beet rub on a small vegetable grater and get mixed up in sauce. Such sauce has pleasant pink colour and more gentle taste;

3) polished sour apples;

4) a marinaded cowberry;

5) cream;

6) honey;

7) mayonnaise. 

Garlick sauce

2-4 segments of garlic, 2 crude yolks, 1/2 glasses of vegetable oil, salt, lemon acid, 2 teaspoons of water.

In glass or faience the bowl to pound garlic with salt and an egg yolk (crude). Then gradually to add vegetable oil, a lemon juice or the diluted lemon acid and salt to taste. The sauce consistence should be same, as at mayonnaise. Such sauce approaches for vegetable salads and toasts.

Mustard (dining room)

4 table spoons of a mustard powder, 1-2 table spoons of sugar, 1 teaspoon of salt, 1 table spoon of vegetable oil, 2 table spoons of vinegar, hot water (80°С).

Mustard powder to mix with sugar, salt, then to add vegetable oil, vinegar and all it to dilute with hot water, it is good to mix. Hot water to add before reception of a necessary consistence (density of sour cream). To fill with a mix ware, to close and put in a warm dark place before readiness achievement. To store mustard especially long it is undesirable, because it dries up, becomes dark and loses aroma and taste.

Juicy tomato sauce

1 glasses of tomato mashed potatoes, salt, sugar, mustard, vinegar, ground black and red pepper to taste.

On a consistence tomato mashed potatoes should be same, as sour cream. To add all spices, to mix. Very sharp, juicy sauce should turn out. Replaces mustard.

Quince juice

The ripened fruits of a quince to wash up, cut on thin slices, to sugar (a little). To place in a warm place. In four days juice to merge, fill bottles, to cork and store in a cool dark place. Replaces vinegar and lemon acid.

Juicy sauce

100 gr. Mayonnaise, 50 gr. Sour apples, 40 gr. White port, ground red pepper to taste.

In mayonnaise to add small cut sour apples, white port and ground red pepper to taste.

Sauce from mustard and a tarragon

1 table spoons of mustard paste, 1 table spoon of greens of a tarragon, 1/2 table spoons of sugar, 1/2 glasses of vegetable oil, 1 teaspoon of vinegar, salt to taste.

In mustard paste gradually to add vegetable oil, salt, sugar, vinegar. In the end to add minced small tarragon greens together with basil greens (if is).

Sauce has pleasant taste and a smell. It is used with fish, meat and vegetable salads.

Russian sauce

1/2 glasses of vegetable oil, 3 table spoons of water, 2 table spoons of vinegar, salt, sugar, pepper, mustard to taste.

In a cup for sauce to pour vegetable oil, vinegar, boiled water, to add all spices and to mix approximately 10 minutes. To remove test if there are no spices, to add. With such sauce fill in many salads.

Cottage cheese sauce

200 gr. Cottage cheese, 1,5 glasses of milk, sugar, salt, caraway seeds to taste.

Твороgr. From whole milk it is good to pound, add milk, sugar, salt, caraway seeds, to mix before reception of homogeneous weight.

It is possible to diversify the basic cottage cheese sauce with such seasonings:

1) tomato mashed potatoes, paste or juice;

2) small cut greens;

3) whipped cream;

4) sour cream;

5) mayonnaise.

Sauce from curdled milk

1 glasses of curdled milk, 1/2 teaspoons of salt, 1 teaspoon of sugar, mustard, pepper to taste.

To curdled milk to add spices and all is good for shaking up before reception of uniform weight.

If curdled milk too sour, it is necessary to add cream or milk. Instead of curdled milk it is possible to use kefir.

From curdled milk it is possible to enrich sauce with such seasonings, as:

1) small cut onions or greens;

2) whipped cream;

3) sour cream;

4) vegetable oil;

5) tomato mashed potatoes;

6) mayonnaise.

The Polish sauce

100 gr. butter, 1 abrupt egg, lemon acid, salt, parsley greens to taste.

To kindle oil, to add cubes the cut abrupt egg, lemon acid or a lemon juice, salt to taste. In the end to add small cut greens of parsley. It is possible to dilute this expensive sauce with white dairy sauce for increase in a lump of sauce.

For preparation of white dairy sauce it is necessary:

10 gr. butter or margarine, 10 gr. Wheat flour, 200 gr. Milk, salt, sugar.

Oil or margarine to kindle, add a flour, gradually to add hot milk and all to cook approximately 5 minutes. In the end to add salt and sugar. To cool and add sauce. The Polish sauce is used with hot salads and fish dishes more often.

The Dutch sauce

100 gr. butter, 4 crude yolks, 3/4 glasses of milk, 1 teaspoon of vinegar pepper - salt, sugar to taste.

In a kettle to put butter, to pour milk, egg yolks and all it to heat up in a water bath, constantly stirring slowly, to solidification. In the end to add spices and again to move. Instead of vinegar it is possible to use a lemon juice. Sauce on a consistence should be similar to sour cream. For increase in weight of sauce it is possible to add a little white dairy sauce. The Dutch sauce is used with hot vegetable salads and fish more often.

Sauce from butter and breadcrumbs

100 gr. butter, 20-25 gr. Breadcrumbs, lemon acid to taste.

To evaporate from butter water that it was not absorbed in bread, differently breadcrumbs cannot be roasted. To roast breadcrumbs in oil before occurrence of light brown colouring, to the received sauce to add to taste the diluted lemon acid or plam juice. It is possible to fill in with such sauce any hot vegetable salads, and also macaroni.