Sauces add variety to any cuisine, add piquancy, and help give food a completely different taste. Red sauce itself is not a dish, but a correctly selected sauce recipe can improve and even “correct” the taste of a failed dish. And for some dishes, sauce is an indispensable component.

How to make red sauce?

The red sauce recipe is based on tomato and one prerequisite is toasting the flour. Flour is a thickener; if it is not fried, the sauce will have an unpleasant taste and its consistency will be viscous.

Red sauce recipe

Red sauce basic is an excellent base for preparing other sauces - with onions, mushrooms, wine, vinegar and other spices. You can experiment with flavors, look for that rare ingredient that will give your red sauce recipe a special piquancy.

Ingredients:

• onion – 1 pc.;
• carrots – 1 pc.;
• parsley root – 30 g;
• wheat flour – 40 g;
• broth – 500 ml;
• butter – 20 g;
• tomato paste – 30 g;
• salt, sugar, pepper - to taste.

Preparation

Heat a frying pan over heat, add flour and fry until golden brown. Then set the pan aside and let the ingredient cool. Pour the broth into the flour in a thin stream and stir well so that there are no lumps. Finely chop the onion, carrots, parsley root and sauté in hot oil in a frying pan. Add tomato paste, bring to a boil. After this, pour in the broth diluted with flour, stir and bring to a boil again with the lid closed. Cook over low heat for about 10 minutes. At the end of cooking the red sauce, add salt, pepper, sugar. Strain the finished sauce and puree the vegetable mass using a blender. Mix everything and bring to a boil again. The sauce is ready, now you need to cool it and you can serve it.

Red sauce for meat

If you want to serve red sauce with meat, you should cook it in meat broth and at the end of cooking add 1-2 tablespoons of port wine and the same amount of butter to the frying pan.

Red sauce for fish

To highlight the taste of a fish dish, prepare a red sauce based on fish broth, add 2-3 chopped pickled cucumbers, 5-6 olives and a slice of lemon to the vegetables.

Whatever red sauce recipe you choose, be sure that your dish will sparkle with new colors and will pleasantly surprise your guests!

Well, let's get started.
To begin with, let’s take the “Collection of recipes for dishes and culinary products for public catering establishments” from 1982. I posted it in my diary, anyone interested can download it.

Let's open page 385 and begin, first, to look at what it consists of.

Just in case, we compare it with the technological map, everything is ok.

Well, we now know thoroughly what and how it was made from in the canteens, so let’s start making it.
We will need this set of products

1. Flour
2. Broth
3. Tomato paste, just paste without any additives, spices or starch. Read the composition.
4. Animal fat
5. Onion
6. Carrots
7. Celery root
8. Sugar
9. Salt
10. Peppercorns
11. Bay leaf.
As you can see, the set is elementary

Let's start with the broth, we need “brown” broth, which is cooked from roasted bones in the oven and adding fried onions, carrots and celery root. Since I have a regular broth made from beef bones, to give it a “brown” taste, we boil it with fried roots. We take the roots per liter, we also look at the quantity according to GOST (page 384, above the book), the following is written - Onion - 14 grams, Carrots 15 grams, Celery root 18 grams. Fry the roots, burn until lightly scorched in a dry frying pan, or over a gas burner, not to the point of insanity. To such a state. By the way, it’s also very tasty for light soups.

We poison them in the broth and cook in a small pot for half an hour.

Next, while the broth arrives, we clean the regime and weigh out the remaining products, namely.
1. Animal fat. Two servings, 30 grams for frying and 70 grams for final dressing.
2. Wheat flour 50 grams.
3. Tomato puree (tomato paste without additives) 200 grams.
4. Grated carrots 100 grams.
5. Turnip onion 48 grams.
6. Celery root 27 grams. (Replaces parsley root)
7. Sugar 25 grams.
8. Salt -10 grams.
9. Pepper 0.5 grams.
10. Bay leaf 0.2 grams.
The amount of spices is given on page 383, I don’t include scans so as not to overload the post.

This is the color, I specially put it on the windowsill to show the natural color, otherwise it gives a slightly different color in artificial light.

We begin to make “frying”, well, it’s called differently, but it doesn’t matter.
I didn’t take step-by-step photos, but I’ll tell you this in words.
We take animal fat, put it in a frying pan, then onion, carrot, and celery root and saute it not too much, in moderation. Next, add tomato paste and continue sautéing for another 10 minutes.
This is such a nice state.

Approximately, by eye, of course, 1 to 5-6.

And stir thoroughly, no matter how much there is a lump!

Now we add the sowed mash into the main broth and again stir thoroughly.

Bring the broth to a good boil.

And introduce the finished frying.

Don’t forget to pour the broth into the frying pan after frying

And after rinsing well, return it to the saucepan. To collect all the remaining aromas and goodies.

After an hour, add spices, namely Salt-Sugar-Pepper and let it simmer for 10 minutes.

Then we introduce the bay leaf and wait another 5 minutes.

We strain it well, but without too much fanaticism. That is, without rubbing the pulp. We don't need her. She worked and gave all the tastes.

Pour it into a saucepan and add 70 grams of animal fat, since this is not a preparation for other sauces, but an independent sauce.

Stir thoroughly and bring to a couple of buns on the stove to pasteurize. Well, then pour it into a container convenient for storage and into the refrigerator. Safely stored for 4 - 5 days in the refrigerator.

The end result is such a beauty. I couldn’t figure out how to photograph it, so that the consistency would be visible and all that, so I took mashed potatoes as a side dish. Because the sauce is not lost in it, like in rice and buckwheat and put meatballs.

For my taste, it was the “stolovsky” red sauce that came out to taste. The wife confirmed that it was “HE”. Then, for good luck, guests stopped by, and I also tested them. Moreover, in a neutral environment, so that the dish does not make adjustments to the taste of the sauce. The result is this - the older one said that it was HIM, the younger one said that it was HIM, but it was a little sweet for his taste.
Conclusion - This is HIM, he is table sauce! Hooray! Because I was looking for exactly his taste. That's all.
Bon Appetit everyone!

Sauces are a large group of auxiliary dishes, seasonings, extremely varied in names and, in essence, very monotonous in technology, with the help of which they impart taste, smell,

sometimes color and always a special, delicate consistency for a wide variety of food products that have undergone heat treatment - boiled, baked, fried, - meat, fish, vegetables, fruits, mushrooms, confectionery and flour products, vegetable, egg and cottage cheese casseroles, etc. . and so on.

Sauces should perform either a masking, neutralizing, or enhancing role, giving a new quality to the finished food product or dish.

According to their taste, they are divided into two groups - unsweetened And sweet sauces. The difference between sweet sauces is always sugar. Unsweetened sauces are divided into cold, intended mainly for salads and cold dishes, and hot, although this division is purely external, in culinary terms it is arbitrary, since the principles and methods of preparing both cold and hot sauces often coincide, although not always.

The overwhelming majority of sauces, both cold and hot, sweet and savory, are custard. These are the so-called French sauces, that is, invented and used in France.

Their components are broths (meat, fish, mushroom) or decoctions (vegetable, fruit), combined (brewed) with flour, butter, sour cream, cream, milk and then adding eggs (whole or just yolks) to these compositions. Each addition to the flour and broth of any of the above components and the combination of these components or layering them sequentially one on top of the other gives the whole variety of sauce bases.

These bases are further layered with: either sugar and fruit and berry juices (to form sweet sauces, which can also be added to a milk base - coffee, cocoa, chocolate), or, conversely, characteristic sour-salty media (vinegar, lemon juice, cucumber pickle, as well as mustard, horseradish, tomato paste) - to create spicy sauces for meat or fish.

All kinds of spices - peppers (black, white, red, Jamaican and Japanese), cloves, cinnamon, vanilla, ginger, herbs from parsley and dill to onions, garlic, chervil and fennel - are finally introduced into ready-made base sauces and allow endless vary and complicate the taste and aroma of both spicy, savory and sweet sauces.

English sauces differ slightly from French sauces, where there is practically no flour, but there is a high percentage of natural meat juice and fat, as well as many different spices, and very significantly - sauces of oriental origin, which are called sauces only by the nature of their use as seasonings, but are based entirely on natural fruit purees and juices, nuts and vegetable pastes with spices and are absolutely devoid of flour custard base. These are Moldavian, Romanian, Bulgarian sauces, built on the principles of Turkish cuisine, or original Georgian sauces, which also experienced Iranian and Turkish influence.

Sauces and seasonings give dishes juiciness and a special, specific taste and in this regard crown the process of preparing appetizers, salads and main courses. Below are various seasonings and sauces that are easy to prepare at home from the most affordable products.

Real sauces are made from broth with the addition of butter, vegetable flour, spices, mushrooms, and so on. But there are sauces made from vegetables, which contain little flour, vegetables and spices. It is known that preparing sauces, and especially complex ones, requires a lot of patience, skill, and taste, and we must pay tribute to Russian entrepreneurs - large restaurants have always had dedicated chefs for this purpose.

Exists 2 main sauces, knowing the preparation of which you can prepare sauces at your own discretion and diversify them indefinitely - basic white And main red.

basis White sauces are served by hot white sauteing, that is, flour and broth lightly fried in oil, and red sauces are served by red sautéing, made from flour fried to a reddish-brown color and juice from the roast or broth.

White main sauce– this main sauce differs from the red main sauce in that it is prepared using light types of broth. In this case, no contrasting components are used; the flour is also sautéed until light cream in color with the addition of butter or margarine. Into a boiling broth, such as poultry, fish, pork, veal, etc. add sautéed onions and white roots. Boil for several minutes and then, with continuous stirring, pour in the prepared diluted flour mixture. The thickened sauce is boiled at low boil for 20-30 minutes, after which the sauce is filtered and the vegetables are ground. Do not add contrasting spices, such as red or black pepper. The prepared ground sauce is brought to a boil again and then used in three ways:

1. Serving with dishes, or further heat treatment of dishes;

2. Preparation of derivative sauces based on white main sauce;

3. Use ready-made white sauce or natural egg-butter sauces.

The following derivatives can be prepared as derivative sauces based on the white base sauce:

White sauce with onions;

White sauce with mushrooms;

White sauce with egg;

White sauce with white wine;

White sauce with mustard;

etc., and tomato sauce is also a derivative of the white main sauce. To do this, add tomato puree sautéed in butter or margarine to the prepared white main sauce.

White sauce - food preparation

Learning how to prepare the sauce so that you wouldn’t be embarrassed to serve it even to guests is quite simple. To do this, you just need to adapt to properly saute the flour in butter, diluting it with milk. Usually a frying pan or a deep, thick-walled pan is used for this.

Additional components of the sauce are sour cream, tomato paste, cloves, suneli hops or ground white pepper. National cuisines of the peoples of the world also use fried onions, nuts, cheese, herbs and a wide variety of other spices. This sauce does not keep for a long time; it is advisable to prepare it for a specific dish. It is not burdensome as it only takes a few minutes.

To prepare the broth: 1 kg of bones (beef, veal, poultry, game), 1.5 liters of water, 1 onion, 1 carrot, 1 parsley root, salt.

Basic white sauce

Products: 0.5 liters of broth, 1 tablespoon of flour, 1 tablespoon of melted butter, 1 onion, 1 carrot, 1 parsley root, 1 celery root, lemon juice, ground black pepper, salt.
Preparing the sauce:
Place butter in a frying pan, add flour and sauté over low heat, stirring constantly, until yellow. Dilute the sauteed flour in several additions with strong hot broth (meat or fish), add sautéed onions, finely chopped parsley and celery, pepper and cook it all for 30 minutes at a low boil, constantly skimming off the foam. Then add bay leaf, lemon juice, salt. Boil a little more and remove from heat. Strain the finished sauce, rub the boiled roots and combine with the sauce. Season the sauce with butter or margarine.

White sauce: base

This is a recipe for a small amount of sauce for fish or boiled stewed meat. It will give the dish a delicate creamy taste and will be a great addition to lunch or dinner. Prepare a small frying pan and fresh milk.

Ingredients: milk (300 ml), butter (25 grams), flour (25 grams), salt, pepper to taste.

Cooking method

Melt the butter in a saucepan or frying pan and add flour. Stir and sauté over low heat. It is important to stir constantly so that the flour does not darken at the edges and does not overcook, but remains a beautiful golden color. Remove from heat and gradually add milk. Finally, add spices and bring to a boil. Cook for another 3 minutes. Ready! Serve the sauce with any hot dishes - meat, fish, vegetables or side dishes.

White sauce with sour cream

This type is higher in calories and differs from milk in its thicker consistency and richness. Instead of sour cream, you can use thick heavy cream.

Ingredients: flour (50 grams, sour cream (1 cup) or heavy cream, butter (50 grams), salt, spices.

Cooking method

Fry the flour in a dry frying pan. When a golden color appears, cool slightly and add butter, spices, gradually pour in sour cream and stir. Boil for another 5 minutes over low heat. Stir well and strain the sauce. For those who like garlic flavors, crush a clove of garlic at the end and sprinkle with herbs.

White Bechamel sauce

At the classical culinary school “Le Gordon Bleu” in France, they teach the preparation of Bechamel sauce according to this recipe. Everything else is just variations. Remember the main thing - if the sauté is hot, then cold liquid should be poured in, and vice versa - if it has cooled down, pour in hot sour cream or milk with half an onion. Stick cloves into the onion and simmer everything over low heat.

Ingredients: butter (50 grams), flour (50 grams), milk (1 liter), nutmeg, salt, ground black pepper (a small pinch), onion (half), cloves (3 pieces).

Cooking method

We will cook in a saucepan with thick walls and bottom. Melt the butter and heat it up high. Let's put flour in it, but don't fry it too much, just heat it up. Stir constantly with a spatula. Pour cold milk into the finished sauté, bring to a boil and reduce the heat, simmer until thick. Salt, season with pepper and nutmeg, strain through a metal sieve to achieve a uniform consistency.

Sour cream sauce

Products: 60 g flour, 100 g butter, 600 g sour cream, salt, pepper.
Preparing the sauce:

Mustard sauce

Products: 2 onions, pickled cucumber, 0.5 cups of table vinegar, 2 tablespoons of oil, 2 tablespoons of flour, 1 tablespoon of ready-made mustard, ground pepper, salt, 1/2 lemon.

Preparing the sauce:
Finely chop the onion and cucumber, put in a saucepan, pour in vinegar and cook over low heat. In heated oil, saute the flour until brown, dilute with broth and cook, adding the prepared onion and cucumber. Then add pepper, mustard, lemon juice and salt. Heat the sauce, but do not boil. You can add sour cream to the sauce. Serve with fried meat.

Horseradish sauce

Products: 2 tablespoons flour, 2 tablespoons grated horseradish, 0.5 cups sour cream, 2 tablespoons butter, 2 tablespoons vinegar, meat broth, black pepper, bay leaf, salt.
Preparing the sauce:
To prepare the sauce, you need to saute 2 tablespoons of flour with the same amount of butter, dilute with a glass of hot meat broth, add sour cream and cook over low heat for 7 minutes. At the same time, put 1 tablespoon of oil and grated horseradish on a frying pan and fry lightly, then pour in vinegar and the same amount of broth or water, add bay leaf, 7 black peppercorns and put on fire to evaporate the liquid. Place the boiled horseradish in the prepared sauce, boil, remove from heat, add salt, add a piece of butter and stir. Serve the sauce with boiled beef, lamb, and pork.

Bechamel sauce (2)

Products: 1 large onion, 0.5 tablespoon butter, 2 tablespoons flour, 0.5 l milk, 250 g meat broth, salt, nutmeg, lemon juice.
Preparing the sauce:
Finely chop the onion and fry it in oil, then add flour to it and fry a little more. Combine the sauté mixture with boiling milk and hot broth, add salt, nutmeg, mix everything well, bring to a boil and simmer for 8 minutes over low heat. Strain the finished sauce through a sieve and beat until foamy, add lemon juice.

Tomato sauce

Products: tomato puree 900 g, strong broth 200 g, butter 150 g, sugar 15 g, ground pepper 2 g.
Preparing the sauce:
Boil the tomato puree and concentrated broth. When the mixture becomes thick like cream, season it with butter, sugar, ground pepper and salt. There is no need to boil the seasoned sauce so that the oil does not separate from the tomato. The sauce is served with meat dishes: fried pork, langetou, fillet, meat cutlets and meatballs.

Tatar tomato sauce

Products: For 0.5 liters of meat broth you need: 2 tablespoons of wheat flour, 1 onion, 1 parsley root, 1 celery root, 1 carrot, 60 g butter, 200 g tomato paste, 4 teaspoons lemon juice, 2 teaspoons sugar , bay leaf, peppercorns.
Preparing the sauce:
Sauté the flour in butter, then gradually dilute it, pouring in hot broth in small portions until the mixture resembles thick sour cream, making sure there are no lumps. Then dilute the mixture with the remaining broth. Finely chop the roots and onions, lightly sauté, add tomato paste, fry for 5 minutes. Then combine them with the broth, add spices, lemon juice, sugar, salt. Cook for 20 minutes at a low boil, strain through a sieve, then rub the vegetables through the sieve and bring to a boil again. Add the butter last.

Tomato sauce made from fresh tomatoes

Products: tomatoes 1.5 kg, butter 250 g, ground pepper 3 g.
Preparing the sauce:
To prepare the sauce, you need to sort fresh tomatoes, remove the stems, wash in cold water, cut into slices and simmer in their own juice, rub through a sieve, boil to the consistency of thick cream, season with butter, ground pepper and salt. After seasoning, the sauce should not be boiled. Serve with fried meat dishes, as well as pasta and crumbly rice.

Garlic-tomato sauce

Products: tomato puree 200 g, garlic 15 cloves, vegetable oil 40 g, lemon 20 g, parsley or dill, sugar, salt.
Preparing the sauce:
To prepare the sauce, add chopped garlic, mashed with salt, sugar and vegetable oil, finely chopped herbs and season with lemon juice to the tomato puree. To taste, add parsley or dill, sugar, salt.

Basic sour cream sauce (1)

Products: 300 g sour cream, 1 tablespoon flour, 20 g butter or margarine, a pinch of ground black pepper, salt.
Preparing the sauce:
Sauté flour in butter, boil sour cream and mix with flour. Add pepper, salt, strain and bring to a boil. Serve with meat, vegetable, fish dishes and hot appetizers. This sauce is also used in the production of sour cream sauces with various fillings.

Basic sour cream sauce (2)

Products: 600 g sour cream, 60 g flour, 120 g butter, pepper, salt.
Preparing the sauce:
Saute the flour in butter, add sour cream, pepper, salt and bring to a boil. Serve with main courses.

Sour cream sauce with onions

Products: sour cream sauce 400 g, 1 onion, butter 30 g.
Preparing the sauce:
Cut the onion into rings, fry in butter and mix with sour cream sauce. For spiciness, you can add a spoonful of spicy tomato sauce. Serve with meat dishes.

Sour cream sauce

Products: 2 tablespoons flour, 2 tablespoons butter, 2 cups meat, fish or vegetable broth, 1 cup sour cream, salt.
Preparing the sauce:
Fry the flour until light yellow in oil or dry method. Then, stirring, dilute it with meat, fish or vegetable broth and cook for 5 minutes. Towards the end of cooking, add sour cream and salt. Very little pepper is added so that it does not drown out the taste and smell of sour cream. Serve sour cream sauce with meat, vegetable and fish dishes.

Sour cream sauce with tomato

Products: sour cream sauce 500 g, 1 onion, butter 40 g, tomato puree 60 g.
Preparing the sauce:
Finely chop the onion, fry it with tomato puree in butter, add sour cream sauce and boil for 5 minutes. Strain. Serve with fried meat, fish and vegetable dishes.

Spicy sour cream sauce

Products: sour cream 200 g, vinegar 50 g, sugar 10 g, eggs 2 pieces, ground pepper, salt.
Preparing the sauce:
To prepare the sauce, pour vinegar into a bowl, add sugar, ground pepper, salt and mix everything well with a wooden spoon. Combine the resulting mixture with sour cream and pureed whites of boiled eggs. Beat well and season with juice from fresh vegetables and fruits. Add salt to taste.

Onion sauce

Products: 500 g of onion, 120 g of butter or margarine, 50 g of vinegar, 700 g of broth, pepper, bay leaf, salt.
Preparing the sauce:
Finely chop the onion and fry until golden brown in butter, add vinegar, pepper, bay leaf, sautéed flour, meat broth, and boil. Serve with meat and fish dishes.

Garlic sauce

Products: 100 g each of garlic, water, sunflower oil, salt to taste.
Preparing the sauce:
Grind the peeled garlic, mix with water, sunflower oil, and salt. Serve with meat and fish dishes.

Horseradish sauce with vinegar

Products: 350 g horseradish, 300 g vinegar, 2.5 glasses of water, 1 teaspoon sugar, 2 teaspoons salt.
Preparing the sauce:
Peel the horseradish root, rinse, grate, put in a jar or other container, pour boiling water over it, and close the jar with a lid. When the horseradish has cooled, add vinegar, sugar, salt, and stir everything. Serve with cold and hot dishes.

Tatar sauce

Products: 250 g mayonnaise, 2 tablespoons of finely chopped canned cucumbers or pickled vegetables, 1 small onion.
Preparing the sauce:
In order to prepare the sauce, you need to add finely chopped cucumber or pickled vegetables and finely chopped onion to the prepared mayonnaise.

Kefir sauce

Products: 250 g of kefir, 1 teaspoon of sugar, ready-made mustard, pepper, half a teaspoon of salt.
Preparing the sauce:
Mix kefir with the offered products, beat thoroughly. If kefir is too sour, add a little milk and increase the amount of sugar.

Kefir or curdled milk sauce with onions

Products: 250 g of kefir or yogurt, 1 onion (instead of onions, you can take 25 g of green onions), 2 teaspoons of sugar, ready-made mustard, pepper, salt to taste.
Preparing the sauce:
Add finely chopped onion or chopped green onion to yogurt or kefir, add other products and mix thoroughly.

Red meat sauces

Red base sauce prepared on the basis of decoctions and broths prepared from dark types of product. For example, from beef meat, game meat, certain types of mushrooms, etc. The red main sauce differs in that it also includes various contrasting components, such as tomato puree and carrots. In this case, flour, as a thickener for red sauce, is sautéed until light brown in a dry frying pan without fat. At the same time, it loses its damp taste and, in addition to color, also acquires the smell of roasted nuts. After the flour is fried, it is transferred to a separate bowl, cooled and then diluted with a small amount of chilled liquid, such as broth. The diluted flour mass should have the consistency of a thin syrup. The main part of the broth is brought to a boil, then the sautéed onions and carrots are added to the broth, with the addition of tomato puree. Boil the vegetables in the broth for several minutes and then, with continuous stirring, pour in the diluted flour mixture. Boil the resulting thickened sauce over low heat for 40-50 minutes, after which the sauce is removed from heat. During the cooking process, spices and herbs are added, which are then removed if possible. The boiled sauce is filtered, the vegetables are ground and then the sauce is filtered and brought to a boil again. The prepared red base sauce can be used immediately for its intended purpose, such as serving dishes and for their further heat treatment, and the red base sauce can also be used to prepare derivative sauces. At the same time, derivative sauces are considered if various additional ingredients are added to the main finished sauce. So, for example, the following derivatives can be prepared based on red sauce:

Red sauce with onions;

Red sweet and sour sauce;

Red sauce with prunes;

Red sauce with red wine;

and many other options.

Red sauce - food preparation

In order to get a red brown broth, you need to cook the bones for a very long time, after frying them until golden brown. The basis of the sauce is red flour sauté. The flour is fried until red-brown and diluted with broth. The main sauce is not difficult to obtain, but then everything depends on the dish for which the sauce is being prepared, as well as the imagination and skill of the cook. You can add flavor to the red sauce using sour cream, vegetable or butter, various spices, aromatic roots and herbs. Too fatty sauce can be easily corrected by straining through a napkin soaked in cold water.

The basis for red broths is broth.
Preparation of broth:
To prepare the broth, take 3 liters of water, 1 parsley root, 1 carrot, 1 celery root, 1 onion.
Boil brown broth and strain.

Basic red sauce

Products: 1 liter of brown broth, 2 tablespoons of fat, 2 tablespoons of wheat flour, 1 onion, 1 carrot, 1 parsley root, 1 celery root, 50 g of tomato paste, 1 tablespoon of sugar, 2 tablespoons of butter or margarine, black pepper fragrant, salt.
Preparing the sauce:
To prepare the sauce, you need to heat the fat in a saucepan, pour flour into it and sauté it over moderate heat until light brown. Separately, saute finely chopped onions, carrots, parsley and celery with fat. Add tomato paste, previously diluted with broth, to the sautéed roots and saute everything for another 10 minutes. Pour hot, strained brown broth into the flour pan while stirring continuously. Cook the resulting homogeneous mass for 25 minutes, then add sautéed roots and peppers to it and continue cooking, periodically skimming off the fat for another 10 minutes. Then strain the sauce through a sieve and rub the boiled roots. Add sugar and salt to the sauce, bring to a boil, remove from heat and season with oil. The main red sauce is used to prepare derivative sauces with onions, mushrooms, mustard, and prunes. It goes well with red wine, garlic, blackcurrant jam, tomatoes, sweet peppers and other products, seasonings and spices.

Simple red sauce

Products: red main sauce 1000 g, butter 80 g, garlic 1 piece, pepper 1 g.
Sauce prepared with meat and bone broth is served only with meat dishes. Sauce based on meat and vegetable broth is served with vegetables, fish, and meat. Sauce with fish broth - only for fish.
Preparing the sauce:
Salt the hot main sauce, add ground black pepper, minced garlic with salt, heat to a boil, strain through a sieve. Place the bowl with the sauce in a water bath, add butter to the sauce and mix thoroughly. To improve the taste, you can add meat juice to the sauce in the amount of 100 g per 1 liter of sauce or 25 g of concentrated brown broth, while reducing the corresponding amount of the main red sauce. Serve the sauce with cutlet mass dishes, ham, sausages, sausages, stews, azu, stewed and baked meats.

Red sauce base

A good sauce can highlight the merits of a dish, while a bad sauce can hopelessly ruin it. Red sauce requires patience, skill and taste. It is no coincidence that entrepreneurs have a specially trained chef in their restaurants - a sauce specialist. A basic recipe will help every housewife become a professional cook - once you learn how to cook it, you will set up a home restaurant for your loved ones.

Ingredients: brown broth (1 liter), butter (50 grams), carrots, onions (2 pcs), wheat flour (350 grams), sugar (25 grams).

Cooking method

Cook the brown broth - fry the bones and put them in a saucepan. Cook for several hours and strain. Divide the broth into 2 parts. Saute flour without fat in a frying pan, cool slightly and pour in warm broth. Beat the mixture until the lumps disappear. We also sauté the onions and roots, mix with the second half of the broth and bring to a boil.

Then mix everything together and cook for half an hour. At the end of cooking, heat the sugar in a frying pan and add the zhenka to the sauce, strain, grind parts of the vegetables, add salt and spices. Bring to a boil and cool. Now you can add other ingredients to this sauce to taste - onions, vinegar, wine, mustard, garlic and so on.

Red sauce with wine and mushrooms

If you've already learned how to make the basic sauce, moving on will be much easier. Using this as a basis, let’s prepare mushroom sauce. You need very little mushrooms, but if you want to cook a real mushroom dish, increase the quantity and add a side dish - mashed potatoes, rice or pasta.

Ingredients: Red sauce according to the original recipe for the base (1 glass), onions (several heads), mushrooms (200 grams), tomato (1 spoon), butter, red wine (2-3 spoons), salt, pepper, garlic and herbs.

Cooking method

Peel the onions and mushrooms, rinse and cut into cubes. Place in a saucepan and sauté in butter for 10 minutes. Add red table wine and chopped parsley to the finished sauce. Squeeze the garlic at the very end. Hot sauce can be served with poultry, game or meat products - cutlets, meatballs, meatballs.

Sauce with fresh mushrooms

Products: 4 cups of basic red sauce, 200 g of porcini mushrooms or champignons, 2 onions, 50 g of highly concentrated brown broth, 3 tablespoons of butter, 2 cloves of garlic, lemon juice, salt.
Preparing the sauce:
To prepare the sauce, you need to finely chop the onion and sauté it. Wash the mushrooms, chop them, saute them in butter, then combine them with sautéed onions, red sauce and highly concentrated brown broth and cook at low boil for 15 minutes. After this, season the sauce with butter, lemon juice, thoroughly pounded garlic, salt, and mix well. Serve with meat, fish and vegetable dishes.

Onion sauce

Products: red main sauce 900 g, margarine 50 g, butter 40 g, 3 onions, sugar 10 g, vinegar 9% 80 g, black peppercorns 1 g, 2 bay leaves.
Preparing the sauce:
Finely chop the onion and lightly sauté in margarine so that the color of the onion does not change. Pour vinegar into the sauteed onion, add peppercorns, bay leaves and boil for 8 minutes. Then pour in the red main sauce, add sugar, salt and cook for 10 minutes. Season the sauce with butter.

Blackcurrant sauce

Products: 0.8 l main red sauce, 100 g red grape wine, 1 glass broth, 4 tablespoons butter, 150 g blackcurrant jam, 200 g ham bones, black peppercorns, bay leaf, parsley, 10 g tarragon, salt .
Preparing the sauce:
Grind the smoked bones, lightly fry, pour in wine and broth, cook for 20 minutes, adding tarragon, coarsely crushed pepper, bay leaf, parsley and blackcurrant jam. Combine the boiled mass by 2/3 with red sauce, boil for 10 minutes, strain, season with salt and butter. Serve the sauce with meat of wild animals - hare, elk, goat, as well as cutlets, stewed meat, and game.

Red onion sauce(1 option)

Products: 0.5 l of basic red sauce, 3 onions, 1 tablespoon of butter, lemon juice or vinegar, sugar, salt.
Preparing the sauce:
Cut the onion into rings and fry in oil. Add a little lemon juice or vinegar, salt, sugar to the sautéed onions. Let it simmer until done and add red main sauce.

Red sauce

Products: 1 tablespoon flour, 1 tablespoon butter, 1 carrot, meat broth, 1 parsley root, 1 onion, 1 tablespoon tomato puree, 2 tablespoons butter.
Preparing the sauce:
Fry the flour with the same amount of butter until dark brown, mix with tomato puree and dilute with 2 cups of meat broth. Add lightly fried chopped roots and onions and simmer over low heat for 30 minutes. Strain through a sieve, add salt and add a piece of butter. Serve with fried meat, chopped cutlets, rolls, etc.

Dill sauce

Products: 1 tablespoon chopped dill, 1 tablespoon butter, 1 tablespoon wheat flour, 1 glass milk, 2 tablespoons sour cream, salt.
Preparing the sauce:
Dry the flour, mix it with butter, milk, and boil over moderate heat. Before serving, beat the resulting mass with lemon juice and egg yolk.

Garlic sauce with sweet pepper

Products: 3 heads of garlic, 2 teaspoons of ground red pepper, 2 yolks, 0.5 cups of vegetable oil, lemon juice, salt.
Preparing the sauce:
Combine crushed garlic with ground sweet red pepper, salt, yolk, vegetable oil, lemon juice. Grind until a homogeneous mass is formed. Serve with meat and vegetable dishes.

Red onion sauce(2 option)

Products: red sauce 0.5 l, 2 onions, butter 30 g, spices.
Preparing the sauce:
Cut the onion into rings, fry in butter, sprinkle with salt, sugar, pour in a little vinegar, simmer until tender, add to the red sauce and stir.

Italian sauce

Products: 800 g basic red sauce, 150 g tomato puree, 120 g champignons, 50 g ham, 2 onions, 3 tablespoons melted butter, 100 g dry white wine, 10 g tarragon, black allspice, parsley, salt.
Preparing the sauce:
Combine the main red sauce with finely chopped sauteed onions, finely chopped fried ham and champignons, dry white wine, put on fire and cook for 9 minutes. Add finely chopped parsley, tarragon, pepper, salt and boil everything. Serve the sauce with fried meat, poultry, and game.

English mint sauce

Products: 4 tablespoons mint, 2 tablespoons sugar, 1 tablespoon vinegar, 4 tablespoons water.
This sauce was served to the table of Russian tsars only at the most ceremonial receptions.
Preparing the sauce:
Take 4 tablespoons of mint, chop it finely, add 2 tablespoons of sugar, one tablespoon of vinegar, 4 tablespoons of water. Let stand for 2 hours. Serve the sauce with meat and fish dishes.

Peanut sauce

Products: 3 onions, 2 tablespoons butter, 1 tablespoon flour, 2 tablespoons crushed nuts, 3 cloves garlic, salt, vinegar, 3 yolks.
Preparing the sauce:
Finely chop the onion, fry it in butter, add flour, pour in 2/3 cup of hot broth and cook for 10 minutes, then strain through a fine sieve. Grind the walnut kernels, add garlic, egg yolks, salt, vinegar. Mix everything. Cook without letting it boil. Serve chilled with meat and fish dishes.

Mayonnaise sauce

Products: sunflower oil 800 g, egg yolks (6 pieces) 90 g, prepared mustard 30 g, vinegar 200 g, sugar 30 g.
Preparing the sauce:
Separate raw egg yolks from whites, add mustard, salt and mix thoroughly. Then, while continuously whisking, pour in sunflower oil, first one tablespoon at a time, and then 2 tablespoons at a time. The oil should have a temperature of 15-16 degrees. At this temperature, it emulsifies better, that is, it breaks into small balls, which are distributed in the egg yolk without connecting with each other. Pour in a new portion of oil after the emulsification of the previous portion has finished. The finished sauce should be thick and stick well to the spatula. Pour vinegar into the prepared sauce, add sugar, stir well. After adding vinegar, the sauce becomes a little thinner and whiter. In order to obtain a stable emulsion, it is better to make mayonnaise in a mixer. Use for preparing some sauces, dishes, salad dressings.

Homemade mayonnaise

Products: 350 g of vegetable oil, 3 yolks, half a teaspoon of salt, 50 g of 3% vinegar, a little mustard.
Preparation:
Cool the vegetable oil and yolks, mix and beat, but only in one direction and continuously. Then, stirring, pour in 40 g of vegetable oil in a thin stream until completely combined and, without ceasing to stir, pour in all 350 g in the same portions. The mass must be quickly cooled (place in a container with water or ice). The sauce should be thick and stick to the whipping spatula. Then you need to add 50 g of 3% vinegar and mix everything well again.

Mayonnaise sauce with sour cream

Products: vegetable oil 600 g, sour cream 300 g, 4 yolks, ready-made mustard 30 g, sugar 15 g, ground pepper 2 g.
Preparing the sauce:
Prepare the sauce - mayonnaise and add thick sour cream, sugar, pepper to it and mix well. Serve with cold dishes of meat, fish, and also use as a salad dressing.

Polish sauce

Products: butter 350 g, hard-boiled eggs 4 pieces, citric acid 3 g, parsley, salt.
Preparing the sauce:
Melt the butter, mix it with finely chopped eggs, add citric acid or lemon juice, salt and finely chopped parsley. Serve the sauce with fish dishes.

Examples of dishes with White sauce

Recipe 1: (creamy)

Patience and endurance! This is what we need to prepare beef tongue. By itself, it takes quite a long time to cook; preparing a creamy sauce for the tongue will add even more hassle. But the result! It is in order to enjoy the delicate taste of this beef delicacy that we do everything. So, let's go to battle!

Ingredients: beef tongue (1 piece), butter (30 grams), sour cream (150 grams), flour (15 grams), salt, ground pepper, spices to taste.

Cooking method

Put a pan of water on the fire. Place peppercorns and bay leaves in boiling water, and then cook the tongue in it for about 2 hours. Half an hour before the end of cooking, add salt (1 spoon). At the end of cooking, remove the tongue and place it in cold water. After five minutes the skin should come off very easily. Clean the tongue and cut it into 7-8 cm slices.

Fry in butter for about three minutes on each side. Prepare the sauce: pour 2 tablespoons of flour and 3 tablespoons of thick sour cream into a measuring cup. Mix, add salt, add 150 grams of water and dilute the flour in this mass. Pour the sauce over the tongue and simmer for 1-10 minutes. A soft, pleasant-smelling delicacy is ready!

Recipe 2: Boiled lamb in white sauce

Lamb is a specific meat. Many are put off by its characteristic pungent odor. Our white sauce will handle this and infuse the lamb with creamy flavor and spices. So, if you have lamb shoulder or brisket, go ahead.

Ingredients: lamb (500 grams), potatoes (600 grams), onions (2 heads), carrots (2 heads), spices, flour and butter (1 tablespoon each).

Cooking method

Wash the beef, add a small amount of water, and cook over low heat. Remove the foam in time, cover with a lid and wait about an hour and a half. Half an hour after the start of boiling, add vegetables and salt. Boil the potatoes. We use the broth to prepare white sauce - saute the flour in butter and dilute with the broth, add sour cream. Cut the lamb into flat pieces. Place boiled potatoes on the side and pour white sauce over it.

Examples of dishes with red sauce

Recipe 1:

In addition to beef broth, we will also need meat, garlic, a little wine and paprika. The dish turns out amazing - soft meat in a sauce with vegetables and spices.

Ingredients: Beef (600 grams), broth (1 liter), paprika (1 spoon), tomato puree (1 spoon), butter (40 grams), red wine (100 ml), vegetables (3-4 types for garnish), flour.

Cooking method

Peel and chop the vegetables. Bring the broth to a boil and cook the meat in it until cooked. Remove from heat and leave for 10 minutes. Boil vegetables in broth. Mix onion, oil, paprika, garlic, wine in a saucepan and simmer until volume is reduced by half. Mix with broth, tomatoes, and boil. Saute the flour in a frying pan with butter, carefully mix with the sauce. All that remains is to bring to a boil, remove from heat and let it brew.

Recipe 2: Chicken liver in red sauce with wine

Liver, especially chicken liver, is a product that cooks very quickly. If you overcook it, it becomes tough and tasteless, so don't overcook it in the pan. And after adding the sauce, the dish just needs to be brought to a boil - and it’s ready.

Ingredients: chicken liver (300 grams), mushrooms (champignons, 100 grams), red sauce with wine (200 grams), ghee (40 grams), salt, pepper.

Cooking method

Make sure that bile is properly removed from the liver. Rinse and place in boiling water for a few minutes. If the pieces are too large, cut them in half. Salt, pepper and fry in oil. Add mushrooms and fry until mushrooms are browned. Mix with sauce and bring to a boil. When serving, sprinkle the dish with herbs directly on the plate, you can add sour cream or tomato sauce. The best side dish might be fluffy rice or fried potatoes.

There are many variations of white sauce

- Cheesy. Add grated cheese (100 grams) to the base hot sauce, melt over low heat and serve immediately.
— Sauce with herbs. Finely chop the dill or parsley and add to the prepared sauce.
- Mushroom. Fry finely chopped mushrooms in oil and add to the sauce with a spoonful of lemon juice.
- Caper. Chop the capers and add to the main sauce along with a spoonful of lemon.
- Onion. Fry the onion over low heat with butter. Add before sautéing, simmer for 5 minutes.
- Shrimp. Peel and chop the shrimp and add along with ground white pepper.

If we associate the name red sauce with the color, and not brown broths, in addition to ketchup, we can name several other common sauces.

The hot sauce brand for red sauces is Tabasco. It is made from Tabasco, the fruit of cayenne pepper, with the addition of vinegar. Oak barrels made of white Limousin oak are used to store and age the sauce. Its piquant taste and special sourness are popular all over the world. Red peppers are ground into puree with the addition of special salt. The mixture is then poured into barrels and left to ferment for three years. At the end it is filtered and bottled with the addition of vinegar. Tabasco is a fiery seasoning, an essential ingredient in the Bloody Mary, an alcoholic cocktail.

Another representative of red shades is salsa, a typical Mexican sauce. In its composition, tomatoes can be mixed with physalis and chili, pepperoni, onions and garlic. The combination of onion and feijoa, unusual for Russia, is as native to Mexico as our wild garlic or radish.

The sauce can add new flavors to the dish. The more sauces the housewife can prepare, the greater the range of taste the family menu has. However, in reality, in order to serve new sauces every day, you don’t need to learn a lot of recipes. It is enough to learn how to make several basic sauces, and then use them to prepare others, relying on your imagination and culinary experience. One of the main sauces is red sauce. People who are far from cooking often confuse it with tomato and are deeply mistaken. The group of red sauces includes those made from red-brown flour and brown broth. In this case, tomatoes may not even be added to the sauce, although they are most often included in the recipe. That is, it would be more correct to call the red sauce brown, but it got its name a long time ago, and it is firmly attached to it. So there is no need to rack your brains over culinary terminology, the main thing is to learn how to prepare red sauce at home.

Cooking features

The process of preparing red sauce is simple enough that any housewife, even those without culinary experience, can make it. However, the cooking technology has many subtleties that you need to learn about before you start cooking.

• Red sauce belongs to the group of “brewed” sauces, that is, it is brewed based on flour and broth. However, not every sauce made this way will be a red sauce. Both flour and broth should be brown for him. This means that the flour needs to be fried in a dry frying pan until it acquires a rich red-brown hue and a pronounced smell of roasted nuts.
• The second important component of red sauce is brown stock. It can be prepared only from calcined bones. They need to be washed, cleaned of meat and baked in the oven until they change color. It will be even better if you fry the bones in a dry frying pan. After this, all that remains is to fill them with water and prepare the broth.
• Remember that broth is not just water in which meat or bones have been boiling for a long time. To prepare it you need to use roots and spices. Typically, for 3 liters of water take 1 kg of bones, 1 parsley root, 1 onion and 1 carrot, as well as celery root, bay leaf, pepper and salt to taste. The finished broth must be strained before adding to the sauce.
• If you have cooked broth that is too fatty and you are afraid that the sauce will also come out too fatty, strain the broth through a cloth soaked in cold water.
• To avoid the formation of lumps, the flour is initially brewed with a small amount of broth. The remaining broth is boiled along with the frying vegetables, and only after that both parts of the sauce are combined.
• The finished sauce must be strained and the vegetables included in it must be ground through a sieve. After this, the sauce must be boiled again. This is done to sterilize it - that is, the sauce, if it is not boiled after rubbing through a sieve, will quickly deteriorate.
• To prevent the sauce from becoming crusty as it cools, place a thin slice of butter or margarine on top.

Red sauce is most often used hot, and there are several options for its use in cooking. It can be served separately with meat dishes. You can bake or stew meat or vegetables in it. However, red sauce is most often used as a gravy or as a base for other sauces.

Classic red sauce recipe

• brown broth - 1 l;
• cooking fat, margarine or butter – 25 g;
• wheat flour – 50 g;
• tomato puree – 150 g;
• carrots – 100 g;
• onion – 35 g;
• parsley root – 20 g;
• sugar – 20 g.

Cooking method:

• Sift flour into a dry frying pan. Place it on the stove and fry, stirring, until brown. Remove from heat and let cool slightly (to about 60–70 degrees).
• Pour in a glass of broth in a thin stream, whisking it with a whisk. As a result, the flour should completely dissolve. The liquid should have a uniform consistency, without lumps. If you cannot do without them, try straining the sauce.
• Peel the onion. Cut half a small onion into small pieces.
• Peel the carrots. Grind it on a fine grater.
• Melt the fat or butter in a clean frying pan.
• Add onions and carrots to the melted fat. Fry them for 5 minutes.
• Add the tomato paste, stir and simmer it along with the vegetables for about 5 minutes over low heat under the lid.
• Heat the remaining broth. When it boils, add sugar and fried vegetables. Boil for 5 minutes.
• Pour the part of the broth in which the flour was diluted into the pan with the broth. At this time, the contents of the pan need to be stirred vigorously.
• Cook the sauce until it reaches the desired consistency.
• Strain the sauce. Rub the vegetables through a sieve and combine with the sauce.
• Return the sauce pan to the stove and bring it to a boil.

Now the red sauce is ready. The sauce made according to this recipe is considered basic, that is, it can be used to make some other sauce by adding additional ingredients. Such ingredients can be mushrooms, herbs, vegetables, seasonings.

A simple recipe for red sauce for meat

• main red sauce – 0.5 l;
• butter – 40 g;
• garlic – 1 clove;
• hot red pepper (ground) - on the tip of a knife.

Cooking method:

• Grind the garlic with a little salt and add to the sauce.
• Add pepper to the sauce.
• Bring the sauce to a boil and simmer for 5 minutes.
• Strain the sauce and place it in a water bath.
• Add the butter and stir the sauce until it dissolves.

To improve the taste of the sauce, you can add a little meat juice to it. This sauce is served with minced meat products and sausages, including sausages and ham.

Red sauce with wine and mushrooms

• main red sauce – 0.25 l;
• onions – 0.2 kg;
• fresh champignons – 0.2 kg;
• tomato – 150 g;
• red wine – 50 ml;
• butter – 50 g;
• parsley – 50 g;
• garlic – 1 clove;
• salt, pepper - to taste.

Cooking method:

• Wash, shake off the water and finely chop the parsley.
• Wash and dry the mushrooms with a napkin. Cut them as small as possible.
• Peel and chop the onion very finely.
• Pour boiling water over the tomato and peel. Rub the tomato pulp through a sieve.
• Melt the butter in a saucepan, add mushrooms and onions. Fry until excess moisture evaporates.
• Pour in wine and tomato puree. Stew the vegetables in them for 5 minutes.
• Add parsley, salt and spices. Pour in the main red sauce and simmer for 10 minutes.
• Add garlic, stir and remove from heat.

Red sauce made according to this recipe goes well with game and poultry, stewed veal, as well as cutlets and meatballs.

Red sauce with lemon juice

• red sauce (basic) – 0.5 l;
• onions – 100 g;
• champignons – 100 g;
• garlic – 1 clove;
• concentrated brown broth - 20 ml;
• butter – 40 g;
• lemon juice – 20 ml;
• salt - to taste.

Cooking method:

• Fry finely chopped onions and mushrooms in butter, add broth and simmer for 5 minutes.
• Mix mushrooms and onions with the sauce, add garlic, crushed with salt, and lemon juice.
• Bring the sauce to a boil and remove from heat.

The red sauce made using this recipe is versatile. It is best served with meat, but you can pour it over side dishes, vegetable casseroles and even fish.

Red sauce is a culinary classic. Under one name or another, it is found in many cuisines around the world. A housewife who wants to fully master culinary skills must learn how to cook it.

And strain. Pour part of this broth (1/5) into a separate bowl, cool (to about 50°), add sifted, fat-free flour - red sauté - and sweep with a wire whisk so that a homogeneous mass without lumps is obtained. Add sautéed tomato puree, sautéed roots and onions to the rest of the broth, heat to a boil, then pour in the broth mixed with flour, stir immediately and, stirring occasionally, cook at low boil for one hour.

At the end of cooking, add sugar, color the sauce with burnt sugar and strain; Grate the remaining vegetables on the sieve and combine with the sauce.

For cooking burners Place the granulated sugar in a frying pan, moisten it with water and, stirring with a wooden spatula, heat until a dark brown (almost black) color forms, then drain the cold water. When the sugar dissolves, remove from heat and strain.

For 1 liter of burnt sauce, 5 g of granulated sugar is consumed.

The sauce is used as a basis for preparing various derivatives of red sauces - with onions, mushrooms, wine, vinegar, mustard and other products, seasonings and spices.

Brown broth 1000, creamy margarine 30, carrots 80, parsley (root) 20, onions 40, wheat flour 50, tomato puree 200, sugar 25.

920. Red sauce

Add salt to the hot red sauce (919), add ground black or red sauce, crushed garlic with salt, heat to a boil, then strain through a sieve.

Place the bowl with the sauce on the steam table, add butter to the sauce and mix well. To improve the taste, you can add -100 g per 1 liter of sauce or 20-25 g to the sauce. while reducing the appropriate amount of the main red sauce.

The sauce is served with cutlet mass dishes, ham, sausages, sausages, and is also used for preparing stews, azu, stewed and baked meat and some other dishes.

Red main sauce 1000, butter 70, garlic 1, pepper 0.5.

921. Red sauce with wine (Madeira)

Add grape wine - Madeira, port or sherry - to the finished red sauce, prepared as described in the previous recipe, but without garlic. You can add soy sauces to the sauce - “Yuzhny” or “Moscow” (30-50 g per 1 kg).

The sauce is served with fillet, langet, chicken Kiev cutlets, fried veal kidneys, ham, tongue and some other meat dishes.

Red sauce 1000, grape wine 100.

922. Onion sauce

Finely chop the onion and lightly sauté in creamy margarine so that the color of the onion does not change. Pour vinegar into the sauteed onion, add peppercorns, bay leaves and boil for 8-10 minutes. After this, pour in, add sugar, salt and cook for 10-15 minutes. Season the sauce with butter. This sauce can also be prepared with the addition of champignon broth.

The sauce is used when stewing and baking meat, served with meat balls and cutlets.

Red main sauce 800, creamy margarine 45, butter 30, onions 300, sugar 5, 9% vinegar 15, peppercorns 0.5, bay leaf 0.2.

923. Spicy sauce

Sauté finely chopped onions in creamy margarine until half cooked, add vinegar, peppercorns, bay leaf; simmer the sauce for 8-10 minutes.

Combine the resulting mixture with salt, add salt, cook for 10-15 minutes at low boil, then season with “Yuzhny” sauce, sugar, butter and add chopped gherkins.

Gherkins, pre-chopped, can be placed on the dish immediately before serving.

The sauce is served with fillets, langets, meatballs and cutlets made from minced meat.

Red main sauce 800, creamy margarine 45, butter 30, onions 300. sugar 5, 9% vinegar 75, gherkins 100, “Yuzhny” sauce 50, peppercorns 0.5, bay leaf 0.2.

924. Onion sauce with mustard

Add peppercorns, bay leaves to finely chopped sautéed onions, add salt and cook for 10-15 minutes. After this, season the sauce with table mustard, “Yuzhny” sauce and butter. The finished sauce should not be boiled, as the mustard will curdle.

The sauce is served with meat balls and cutlets, stewed meat, fried sausage, frankfurters and sausages.

Red main sauce 800, creamy margarine 45, butter 30, onions 300, table mustard 25, “Yuzhny” sauce 50, peppercorns 0.5, bay leaf 0.2.

925. Onion sauce with mushrooms

Add boiled chopped porcini mushrooms or champignons, peppercorns, bay leaves to finely chopped sautéed onions and saute everything together for 5-6 minutes. Then pour in white grape wine and boil it by 1/3, then combine with, add salt and cook for 10-15 minutes at low boil. Season the onion sauce with butter.

The sauce is used when baking vegetables, fish, and meat.

Red main sauce 800, creamy margarine 45, butter 30, onions 300, dried porcini mushrooms 50 or champignons 150, white grape wine 100, bay leaf 0.2, peppercorns 0.5.

926. Hunter's sauce

Add chopped champignons or porcini mushrooms to finely chopped onions sautéed in creamy margarine and sauté for 5-7 minutes. Then pour in white grape wine, boil it by 1/3 of the original volume, add sautéed tomato puree, sugar, salt and cook for 10-15 minutes. After cooking, add chopped parsley or dill and tarragon leaves to the sauce, season the hunting sauce with butter.

The sauce is served with fried game, natural veal and lamb cutlets, cutlets and game meatballs.

Red main sauce 750. creamy margarine 45, butter 30, onion 200, tomato puree 150, white grape wine 100, champignons 150, sugar 5, parsley or dill 10, tarragon 10.

927. Pepper sauce with vinegar

Pour finely chopped roots and onions with grape vinegar and broth, add spices - cumin, cloves, nutmeg powder, parsley - and simmer at low boil in a container with a lid for 20-25 minutes. When the liquid has reduced by 2/3, pour in and cook for 15-20 minutes. At the end of cooking, add salt and sugar. Strain the finished sauce and season with butter and ground red pepper.

The sauce is served with fried meat, chicken, chicken, and kebabs.

Red main sauce 850, broth 100, highly concentrated broth 100, grape vinegar 9% 75, butter 70, onions 20, carrots 20, parsley or celery 40, sugar 5, cumin, cloves, nutmeg powder 0 each ,1, red pepper 0.5, greens.

928. Sauce with roots

Cut onions, carrots, turnips, parsley and celery into slices or cubes and sauté in creamy margarine, add hot wine (Madeira), peppercorns, bay leaf, salt and cook at low boil for 15-20 minutes. At the end of cooking, add green peas and beans, cut into pieces. The sauce can be prepared without wine.

The sauce is used when stewing meat.

Red main sauce 800, creamy margarine 45, leeks 50, onions 75, carrots 100, parsley and celery 30, turnips 40, wine (Madeira) 100, canned green peas 30, canned beans 30, bay leaf 0.2 , peppercorns 0.5.

929. Sauce with tarragon and dry wine

Finely chop onions, carrots, parsley, celery and sauté in butter, then pour in white grape wine, add tarragon stalks and boil the wine to 1/3 of the original volume. Combine this mixture with and cook for 25-30 minutes. Season the sauce with salt and ground pepper, strain, add tarragon leaves and bring to a boil.

The sauce is served with fried meat, natural cutlets from veal, pork, lamb, fillet, langet, hens, chickens and egg dishes.

Red main sauce 850, butter 70, white grape wine 100, highly concentrated broth 100, onions 40, carrots 40, parsley and celery 25, tarragon 40, ground pepper 0.1.

930. Sauce with red wine and bone marrow

Place finely chopped onion, parsley, celery, chopped black pepper and cloves in a deep saucepan, pour in red wine, cover the dish with a lid and reduce the wine to 2/3 of the original volume. Pour into the prepared mixture, add nutmeg (in powder) and cook for 15-20 minutes at low boil. At the end of cooking, season the sauce with salt, red hot pepper and strain.

When serving, place pieces of boiled bone marrow on fillet, entrecote or steak and pour sauce over them; pieces of bone marrow can be placed directly into the sauce.

Sauce with red wine and bone marrow is served with langet, fillet, entrecote, steaks, and some vegetable dishes.

Red main sauce 800, onion 60, parsley and celery 40, red grape wine 100, highly concentrated broth 100, black peppercorns 3, red hot pepper 0.01, cloves 0.3, nutmeg 0.01.

931. Sauce with red wine and garlic

Pour grape vinegar into the pan, add crushed ham bones, chopped parsley, celery, green onions, garlic, peppercorns and cook over low heat for 15-20 minutes. Then pour in hot and cook until the consistency of ordinary cream is obtained. After this, strain the sauce, pour in red wine, add red pepper, salt and boil again.

The sauce is served with game and poultry dishes.

Red main sauce 800, ham bones 150, red wine 100, grape vinegar 200, green onions 50, celery and parsley 60, garlic 5, red hot pepper 0.01, peppercorns 2.

932. Sweet and sour sauce with nuts

Boil prunes in water, drain the broth, add wine or vinegar, peppercorns, bay leaves, and cook for 10-15 minutes. After this, strain the sauce, season with sugar, salt, butter, add boiled pitted prunes, raisins, scalded, peeled and thinly sliced ​​walnut kernels. After this, the sauce needs to be boiled.

When serving the dish, sprinkle the sauce with grated horseradish.

Sweet and sour sauce with nuts is served with boiled meat dishes.

Red main sauce 750, butter 50, prunes 120, raisins 50, walnuts (kernel) 50, red wine 50, or 9% vinegar 30, sugar 20, horseradish 50, peppercorns 0.5, bay leaf 0, 2.

933. Sauce with oranges

Boil red wine to 1/2 the original volume, and then add orange zest cut into small strips (cut the zest into a thin layer, chop into thin strips and scald with boiling water to remove bitterness). Add wine with zest and cook for 10-15 minutes. Then pour orange juice into the sauce, add sugar, salt and season with butter.

Before serving, add orange slices to this sauce.

This sauce can be prepared with tangerines.

The sauce is served with roasted ducks, black grouse, wood grouse, partridges, etc.

Red main sauce 800, red wine 100, oranges 200, sugar 20, butter 70.

934. Sauce with ham, capers and champignons

Mix finely chopped sauteed onion with ham cut into small cubes (without fat) and fry, stirring, for 3-5 minutes. Then add finely chopped gherkins, capers, pour in vinegar and boil. After this, pour in, add chopped boiled champignons, bring the sauce to a boil, add salt, stir and season with oil.

The sauce is intended for dishes made from hare, rabbit, pork, and lamb.

Red main sauce 750, lard 40, butter 30, ham (without fat) 100, onions 100, gherkins 50, capers 30, champignons 75, grape vinegar 75, ground pepper 0.1.

935. Sauce with champignons and tomatoes

Saute finely chopped onion in creamy margarine. Rinse fresh peeled champignons in cold water, chop, fry in creamy margarine, then add to sautéed onions. Then add sliced ​​tomatoes to the mixture, pour in white grape wine and simmer in a covered container for 15 minutes. Combine the prepared products and boil for 5-10 minutes. Add salt, chopped parsley, tarragon leaves to the prepared sauce, mix and season with butter.

The sauce is served with entrecote, fillet, stewed meat, meatballs, as well as with lamb, veal and poultry dishes.

Red main sauce 650, butter 30, butter margarine 60, fresh tomatoes 100, onions 300, champignons 100, white grape wine 100, tarragon 10, parsley 10.

936. Blackcurrant sauce

Chop the smoked pork bones, lightly fry, pour in red wine and broth. Add coarsely crushed pepper, bay leaf, parsley, tarragon leaves, blackcurrant jam to the mixture and cook for 20-25 minutes until the liquid is reduced by 2/3. Combine the prepared mixture and boil for 8-10 minutes. Before finishing cooking, salt the sauce, strain and season with butter.

The sauce is served with wild animal meat (goat, elk, deer, hare), cutlets and meatballs, stewed meat, as well as fried game.

Red main sauce 750, red wine 100, broth 200, butter 70, blackcurrant jam 150, ham bones 200, parsley 10, tarragon 10, peppercorns 0.5, bay leaf 0.2.

937. Sauce with fresh mushrooms

Chop the onions and mushrooms and sauté separately in butter. Combine sauteed onions and mushrooms, add and cook at low boil for 15-20 minutes. Season the sauce with salt, citric acid or lemon juice, butter, add finely chopped garlic and stir.

The sauce is served with meat, fish and vegetable dishes.

Red main sauce 800, porcini mushrooms or champignons 200, onions 150, highly concentrated broth 50, butter 70, garlic 2, citric acid 1.

938. Sweet pepper sauce

Finely chop fresh (or canned) sweet peppers and sauté in creamy margarine until tender. Pour vinegar and white grape wine into the sautéed peppers and evaporate the liquid to 2/3 of the original volume, then add and cook for 15-20 minutes. Put crushed black pepper, bay leaf, garlic, ground with salt, into the boiled sauce and boil again for 5-10 minutes, then strain, rubbing the pepper, and season with butter.

The sauce is served with boiled and fried meat, hare dishes, wild goat meat and other dishes.

Pour in the truffle broth and, stirring, simmer over low heat for 10-12 minutes. Pour boiled Madeira into this mixture, add finely chopped truffles and stir the sauce thoroughly.

The sauce is served for stuffed poultry and game cutlets and chicken Kiev, fillet, etc.

Red sauce 750, wine (madeira) 100, truffles 100, truffle decoction 100, broth (fume) 100.

941. Italian sauce

Add tomato puree, add sauteed finely chopped onion, fried finely chopped ham and champignons.

Pour white grape wine into the sauce and cook for 5-8 minutes, add finely chopped parsley, tarragon, salt, before and then boil.

The sauce is served with fried meat, poultry and game.

Red main sauce 650, tomato puree 150, champignons 100, ham 60, onions 80, lard or melted butter 50, white grape wine 100, parsley 10, tarragon 10, pepper 1.