What is red sauce made from? Red sauce - basic

Main is not an independent dish. However, it adds variety, adds spice and helps to give the dish a completely different taste. It should also be noted that a properly selected sauce can not only significantly improve, but also correct taste qualities badly cooked food.

Red main sauce includes the following items: list of ingredients, preparation of components, heat treatment products. These are the ones we will follow in this article.

Step-by-step recipe for red base sauce

The basis of this sauce is a tomato or tomato paste. Also, a prerequisite for the preparation of this gravy is the frying of flour. It acts as a thickener. If it is not pre-fried, then the main red sauce will not have very pleasant taste, and its consistency will be too viscous.

The gravy in question can be used not only for serving with any dish, but also as a basis for preparing completely different sauces (for example, with wine, onions, vinegar, mushrooms and other spices).

So what components do we need to make classic sauce red main? To do this, you need to purchase:

• fresh carrots, not very large - 1 pc.;
• onion - 1 head;
• parsley root - about 30 g;
• meat or vegetable broth (optional) plain water) - about 500 ml;
• wheat flour - about 40 g;
• tomato paste- not less than 55 g;
• rustic butter - 20 g;
• salt, white sugar, pepper - use as desired.

Preparing the Components

The technological map of the red main sauce requires strict adherence to all the rules for the preparation of this gravy. Otherwise, it will not turn out as tasty as we would like.

Before proceeding with the heat treatment of the sauce in question, all its components should be prepared. Onions must be peeled, then very finely chopped with a sharp knife. In exactly the same way, it is necessary to process the parsley root. As for fresh carrots, it should be grated (preferably large).

Heat treatment of gravy

As soon as all the vegetables are chopped, they are laid out in a hot frying pan with melted cooking oil and sautéed until they are well browned.

At the same time, it is necessary to pour into a separate saucepan wheat flour and fry it until golden brown. After partial cooling of the ingredient, it should be poured in a thin stream of meat or vegetable broth(in the absence of such, you can use ordinary boiled water), and then mix well, avoiding the formation of lumps.

After adding tomato paste to the saucepan, put it back on the fire and slowly bring it to a boil. After that, the components must be mixed well, closed with a lid and cooked over very low heat for about 11 minutes.

As soon as the red main sauce is ready, pepper, sugar and salt are added to it to taste, and then filtered. Next, the sautéed vegetable mass is crushed to a gruel state using a blender and put it in a saucepan with gravy. After mixing the ingredients, they are brought to a boil again and boiled for at least 3 minutes.

How to serve?

You can serve red main sauce to the table with different dishes and snacks. In this case, the gravy can be hot or cold. You can also add any spices and seasonings to it.

Features of cooking red sauce for meat

Now you know how red main sauce is made at home. Preparing such a gravy does not take much time. If you would like to submit it to meat dish, then it is better to cook the sauce on a strong beef broth. Also, at the very end of cooking the gravy, it is advisable to add 1 or 2 large spoons of port wine and a similar amount of fresh butter to the pan. This will make the sauce more aromatic and rich, which will significantly improve the taste of the meat dish.

Features of cooking red sauce for fish

If you want to emphasize the taste of a fish dinner, as well as make it more saturated, then it is advisable to prepare red sauce in strong fish broth. In this case, you can use absolutely any variety of fish product (from dietary to the most fatty). It is also desirable to add 2-3 chopped pickled cucumbers, a slice of lemon and 5-6 olives to the gravy. All of the listed ingredients should be mashed together with sautéed onions and carrots, and then also added to the previously prepared product.

Whichever of the presented main red sauce recipes you choose, be completely sure that your meat or a fish dish will certainly sparkle with new and unusual colors, and will pleasantly surprise all the invited guests.

Well, let's get started.
To begin with, we take the “Collection of recipes for dishes and culinary products for enterprises Catering» 1982. I posted it in my diary, if you are interested you can download it.

We open page 385 and begin, for starters, to look at what it consists of.

Just in case, compare with technological map, all OK.

Well, from what and how it was made in canteens, we now know thoroughly, so let's start manufacturing.
We need the following set of products

1. Flour
2. Bouillon
3. Tomato paste, just pasta without any additives and spices and starch. Read the composition.
4. Animal fat
5. Bow
6. Carrot
7. Celery Root
8. Sugar
9. Salt
10. Peppercorns
11. Bay leaf.
As you can see, the set is elementary

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

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

Further, while the broth comes, we clean the mode and weigh the rest of the products, viz.
1. Animal fat. Two servings, 30 grams for frying and 70 grams for the final dressing.
2. Wheat flour 50 grams.
3. Tomato puree (tomato paste without additives) 200 grams.
4. Shabby 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 number of spices is given on page 383, I don’t put scans, so as not to overload the post.

That's up to such a color, I specially put it on the windowsill, so that natural color show it, otherwise it gives a slightly different color to the camera in artificial light.

We begin to make “frying”, well, it’s called differently, but it doesn’t matter.
I didn’t fotkal step by step, but I’ll tell you this mego button accordion in words.
We take animal fat, put it in a frying pan, then onion, carrot, and celery root and sauté it not much, in moderation. Next, add the tomato paste and continue to sauté for another 10 minutes.
Here's to such a nice state.

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

And stir thoroughly, no matter what the lump is!

Now we introduce the sow talker into the main broth and again stir thoroughly.

Bring the broth to a good boil.

And we introduce the finished frying.

Do not forget to pour into the pan after frying the broth

And rinse well and return to the saucepan. To collect all the remaining flavors and goodies.

After an hour, we introduce spices, namely, Salt-Sugar-Pepper and keep it on a bottle for 10 minutes

Then we introduce lavrushka and wait another 5 minutes.

We filter well but without mego fanaticism. That is, without rubbing the pulp. We don't need it. She worked and gave all the tastes.

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

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

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

For my taste, it was the “table” red sauce that came out to taste. The wife confirmed that it was "HE". Here, for good luck, guests stopped by, and I also made a test on 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 one who is older said that it was HE, the one who was younger said that it was HE but a little sweet for his taste.
Conclusion - This is HE, he is table sauce! Hooray! Because I wanted exactly his taste. That's all.
Bon Appetit everyone!

Any sauce will add variety to cooked dishes. Often he can « pull out » even something that could not be cooked properly will make it original. There are many recipes for sauces, but there are also those that serve as the basis for cooking. a large number others. Just red sauce is one of them. It can be used as an independent seasoning or you can add various ingredients to it, experiment with tastes. This sauce and any of its derivatives can be used in the preparation of various dishes.

How to cook

Red sauce - the main one is prepared quite quickly and simply. Everything you need for it is in any kitchen, and there is nothing unusual in the technical and technological map (tk). The only difference is that in catering establishments, cooking oil or margarine is used in its preparation, and at home it is preferable to cook it on butter.

Ingredients:

• brown broth - 0.5 liters
• butter - 2 tbsp. spoons
• carrots - 1 pc.
• onion - 40 g
• wheat flour - 50 g
• tomato puree - 200 g or fresh tomatoes– 250 grams
• sugar - 25 g

If desired, add finely chopped greens and grated parsley root.

nutritional value

This sauce belongs to low-calorie products, it is recommended for children and geriatric nutrition.

It consists of:

He is also not dietary product- its use should be abandoned to people with gastritis and peptic ulcer.

Cooking

• The main condition of this sauce is well-fried flour and tomatoes. It is necessary to fry the flour, otherwise it will give the sauce viscosity and taste of paste.
• Brown broth is made from the bones. To do this, you need to finely chop the raw meat bones and bake in the oven until a brown color appears. After that, they can be boiled with roots and herbs. This sauce will have a more pronounced taste.

Let's start cooking

1. Fry the flour in a dry frying pan until golden brown. It should become fragrant. Let her cool down a bit.
2. Pour the broth into the flour in small portions, stirring all the time so that lumps do not form. For this, it is better to take a fork. Boil until thickened.
3. Finely chop the onion, grate the carrots and parsley. Fry the vegetables until golden brown in butter, add tomato paste and boil for 2-3 minutes at a gentle boil.
4. Pour the broth with flour into the bowl with vegetables, stirring again so that the sauce is homogeneous. Let it boil for 10 minutes.
5. Add spices, salt if necessary.
6. Beat the sauce with a mixer so that there are no pieces of vegetables left in it, cool and can be served at the table or used as a base for other seasonings.

Meat

On the basis of the red main sauce, seasoning for meat is made. It is made on a strong meat broth, and 2-3 tablespoons of dry red wine are added to the vegetables. Otherwise, it is done in the same way as the main one.

Example. TTC

"I approve"

restaurant director K. Ivanov

"__" ___________200__

Technical and technological map No. 1 for red main sauce

1 area of ​​use

1.1. This technical and technological map (TTK) applies to the main red sauce produced by the restaurant and its branch.

2. List of raw materials

2.1. To prepare the main red sauce, the following raw materials are used:

My note. brown broth. Raw meat bones, washed, finely chopped, put on a baking sheet and roasted in the oven until brown. 20-30 minutes before the end of frying the bones, add chopped large pieces roots and onions. Put the fried bones in a saucepan, pour in water, quickly bring to a boil, and then cook at a low boil in an open container for 9-12 hours. Salt the broth, add thin celery roots, parsley remaining when cleaning these vegetables, as well as greens from them. The boiled broth should have a dark brown color with a reddish tinge, a strong taste. meat broth and the smell of roots. Ready brown broth is used to prepare the main red meat sauce.

2.2. The raw materials used for the preparation of the main red sauce must comply with normative documentation, to have certificates and certificates of quality.

3. Recipe

3.1. Recipe for red base sauce.

4. Technological process

4.1. Chopped onions, carrots are sautéed with fat, tomato puree is added, and they continue to sauté for another (10-15) minutes.

4.2. The preparation of raw materials for the production of red main sauce is carried out in accordance with the "Collection of recipes for dishes and culinary products for public catering establishments" (1996).

The sifted wheat flour is sautéed at t=(150-160)°C, periodically stirring in a stove-top dish or a baking sheet in an oven with a layer of no more than 4 cm until light brown. Cooled to (70-80) ° C, flour sautéing is diluted with warm broth in the ratio (1: 4), thoroughly stirred and boiled brown broth is added, then sautéed with tomato puree vegetables and cook at a low boil (40-50) minutes. At the end of cooking add salt, sugar, black peppercorns, bay leaf. The sauce is filtered, boiled vegetables are rubbed into it and brought to a boil.

5. Registration, submission, sale and storage

5.1. Red main sauce is served in small portions in gravy boats different capacity- from one to several portions.

5.2. The serving temperature of the dish is (65-75) ° С.

5.3. For distribution, the sauce is served in small batches for sale within 1 hour.

6. Quality and safety indicators

6.1. Organoleptic indicators of the dish

6.2. physical and chemical indicators

6.3. microbiological indicators

7. Nutritional and energy value of the dish

Technological scheme for the production of red main sauce

Example. TC

ROUTING

Name of the dish "Beef Stroganoff"

Recipe No. 000 "Collection of recipes for dishes", 1996, part 1.

Semi-finished product output 400

Dish yield 100/100/150 (my note: mass of fried meat; sauce with onions; garnish - potatoes)

Head of the enterprise _______________________

Head production _____________________________

Example. Calculation card

Preheat oven to 180°C. Wash the bones, dry, put on a baking sheet. Place the bones in the oven and cook, turning occasionally, for 1 hour.

Transfer the bones to a large saucepan, pour in 3 liters of water. Add 1 carrot and 1 onion fried in a dry frying pan, parsley root, black peppercorns, 1 bay leaf and salt. Bring to a boil, remove foam. Close the pan with a lid and cook over medium heat for 4 hours. Remove the bones from the pan, strain the broth. Let cool. Remove all fat from the cooled broth.

Prepare the vegetable dressing the next day. Wash tomatoes. Scald them with boiling water and remove the skin. Grind tomatoes in a blender. Peel the remaining carrots and onions and chop coarsely. Melt the fat in a pan and fry the vegetables in it until brown, 5 minutes. Add chopped tomatoes, cook over medium heat, stirring, 15 minutes. Transfer vegetables to a large saucepan.

Fry the flour in a dry frying pan, 1.5 minutes. Bring strained broth to a boil. Whisking constantly, add flour. Reduce heat to low and simmer for 2 minutes.