How To Make A Simple Sauce For Meat, Fish, Poultry

A dish without sauce does not “read” as brightly as we would like, since the products look less attractive, and the taste is not fully revealed.

A dish without sauce does not “read” as brightly as we would like, since the products look less attractive, and the taste is not fully revealed. However, the so-called haute cuisine offers sauces so difficult to prepare that many give up, and the ingredients themselves are often difficult to find. The article contains a selection of simple recipes from familiar ingredients.

 

Red currant sauce for poultry

100 g grated currants (fresh or defrosted), 30 ml mustard, 30 ml lemon juice, 30 ml vegetable oil.

Combine all ingredients, whisk lightly.

Sauce "Curd mayonnaise" for fish

100 g cottage cheese (preferably grainy), 200 ml milk, 100 ml vegetable oil, 60 ml lemon juice, 5 g salt, 20 g sugar.

Pour cottage cheese into a bowl, pour in milk and butter, beat with a mixer until completely homogeneous. Add lemon juice, salt and sugar, mix thoroughly.

Canned plum sauce for meat

2 kg of cherry plum, 100 g of walnuts, 100 g of sugar, 80 g of salt, 30 g of dried herbs to taste, 20 g of fresh mint, 10 cloves of garlic, 50 g of fresh cilantro (can be replaced with parsley), 30 g of coriander.

Chop nuts. Put cherry plum in a large saucepan, pour water so that it slightly covers the fruits. Cook over low heat for about a quarter of an hour until softened.

Put a colander in a large bowl, pour the contents of the pan into it (do not drain the liquid). When the cherry plum has cooled, remove the bones from it and pass through a blender. Return the resulting mass to the pan and add a little of the liquid remaining from cooking. Then add chopped greens, dried herbs, crushed garlic. Cook for 10 minutes, then add the nuts, stir, bring the sauce to a boil.

Pour the finished sauce into sterile jars and roll up.

 

Sauce "Bernay" for fish and poultry

2 egg yolks, 60 ml of vinegar, 60 ml of dry white wine, half an onion, 70 g of butter, 5-7 g of fresh tarragon (mint, tarragon), 4 g of ground black pepper, 2-3 g of salt.

Grind onion, pour into a deep bowl, add pepper, pour vinegar and put on fire. Bring to a boil, cook for a minute or two, then cool. Add yolks and wine to the onion. Put the bowl on the steam bath (on a saucepan with slightly bubbling water) and beat lightly with a whisk. You need to make sure that the water does not boil. Add butter bit by bit, when it is all used and melted, salt, add chopped herbs, mix and remove from heat.

Nut sauce for fish and poultry

100 g walnuts, 1 egg, 35 g breadcrumbs or semolina, 30 ml vegetable oil, 2 garlic cloves, 10 ml mustard, 20 ml vinegar, 100 ml warm water.

 

Hard boil the egg, grind the yolk. Grind the nuts in a mortar, combine or blender. Add crushed garlic, yolk, vegetable oil, mustard, crackers / semolina, a pinch of salt to them. To stir thoroughly.

Stir the vinegar in the water and add in a thin stream to the nut mixture, whisking with a whisk. The sauce will be ready when it has a gooey consistency, like pancake batter.

Beer sauce for meat

100 ml dark beer 100 ml vegetable/meat stock or warm water 30 g margarine/butter 60 g flour 1 onion 1 parsley root 2 g cloves 10 ml lemon juice 10 g sugar 5 g salt 3 g ground black pepper.

Chop the onion very finely. Melt margarine/butter in a frying pan, add flour and sauté until dark. Then pour in the broth / water, add the onion, grated parsley root, cloves, sugar, salt, pepper. Keep on low heat for 10-15 minutes. Then pour in the beer, let it boil. Remove sauce from heat, add lemon juice, stir.

Apple-beet sauce for poultry

1 beet, 2 apples, 10 ml vegetable oil, 20 ml lemon juice, 50 ml sour cream, 30 g fresh parsley, 5 g salt, 15 g sugar. 

Peel and core apples, cut into quarters. Boil the beets. Puree it and apples with a blender, combine, add lemon juice, vegetable oil, sour cream, chopped parsley, sugar and salt. Mix and refrigerate for half an hour.

 

Cowberry sauce with melted cheese for meat

100 g lingonberries (you can take both fresh and boiled, frozen or canned), 2 processed cheeses, 50 ml low-fat sour cream / kefir, 5 g salt, 5 g sugar.

Pour boiling water over the lid and cover the processed cheeses with it and leave for 10 minutes so that they soften and are similar in consistency to thick sour cream. Then put them in a deep bowl, pour in sour cream / kefir, add lingonberries, add sugar, salt and beat with a mixer until completely smooth.

Lemon sauce for fish

150 ml low-fat cream, 2 egg yolks, 100 ml lemon juice, zest of 1 lemon, 5 g salt, 15 g sugar.

The easiest way is to take 1 lemon, remove the zest from it and squeeze out all the juice, so you get 2 necessary ingredients at once. Separate the egg yolks, add grated zest, salt and sugar to them, mix.

Pour the cream into a saucepan and put on medium heat, bring to a boil and add the zest mixture, cook until the sauce thickens. Then remove from the stove, pour in the lemon juice and beat lightly with a whisk.

 

Honey mustard sauce for meat or poultry

200 g of liquid honey, 170 ml of mustard, 1 onion, 60 ml of soy sauce, 25 g of ground ginger or 15 g of fresh root (it will need to be grated).

Mix honey, mustard and soy sauce thoroughly until smooth. Grind the onion into a pulp using a blender. Combine honey mixture with vegetable, ginger, mix.

Onion sauce for meat and fish

10-12 stalks of leeks, 15 ml of vinegar, 100 ml of warm water, 3 egg yolks, 2 cloves of garlic, parsley or tarragon root, 100 g butter, 5 g salt, 15 g sugar.

Grate tarragon/parsley root and garlic. Separate the yolks. Allow the oil to stand warm to soften.

You only need the white part of the onion stalks. Cut it off, chop it, pour it into a bowl, pour warm water and vinegar. Put on a steam bath and beat with a whisk, gradually adding pieces of butter, salt, sugar, garlic and root. The sauce will be ready when it becomes smooth and thickens a little.