Sauce for vegetables with white wine. Cream sauce

By itself, pike perch is rather tasteless, so it always goes well with it. various sauces and seasonings. Today we will cook original sauce, which is suitable not only for this, but also for any other freshwater fish.

The process of making pike perch

We clean large pike perch, gut, wash (especially diligently the gills), cut off the fins, head and tail, cut along the spine (medium pike perch or bersh can simply be cut into pieces of the same thickness without cutting along the ridge), then cut the resulting halves into pieces, 3-4 cm wide. Roll them in flour (shake off the excess so that it does not burn in oil) and fry in a pan on sunflower oil(on high heat) without closing the lid. When one side is fried, turn over, close the lid, reduce the heat, salt and fry until tender.

Boil the head and tail in a small amount of water until the head is completely cooked, then strain the broth and start preparing the sauce.

Products for frying fish:

• Pike perch (bersh, pike) - 1-3 kg.
• Vegetable oil for frying.
• Salt to taste.
• Flour is a handful.

Sauce for fish

Wine, pepper, onion, bay leaf, nutmeg put in a saucepan and leave to cook until the liquid is reduced by about half. Then we filter everything. You can immediately put the spices in a gauze bag and cook right in it, take it out and throw it away when ready.

Melt butter in a saucepan and mix well with flour. Pour in (all the time, stirring) a small stream of fish broth, and then fresh cream(sour ones will curdle). Continuing to stir, bring it to a boil. Add salt, vinegar and ground pepper. We combine both solutions and cook together for about 5 minutes. Remove from heat, add remaining butter and stir until completely melted.

Sauce products

• dry white wine (for example, or Riesling - one glass),
• black pepper - 3 peas,
• finely chopped onion - 3 tablespoons,
• bay leaf - 1 small,
• nutmeg - on the tip of a knife,
• butter - 3 tablespoons,
• wheat flour - 1 tablespoon,
• fish stock - 3/4 cup
• 10% cream - half a glass,
• salt - half a teaspoon,
• black ground pepper- one eighth teaspoon,
• three percent vinegar - 1 tablespoon.

Pieces of fish are beautifully laid out on a large dish, decorated with herbs, the sauce is served in a separate gravy boat. To garnish fried fish boiled whole potatoes and poured with melted butter are suitable.

The question often arises which sauce is best served with fish or meat dishes. You can buy ready-made fillings in the store, but prepared ones yourself at home will always be tastier and more aromatic. We bring to your attention a selection best recipes wine sauces, which are ideal for meat and fish.

Wine sauce with mushrooms

Grocery list:

• Mushrooms - 180-200 g
• Dry wine (red) - 750 ml
• Onion - 2 heads
• Butter - 50-70 g
• Bay leaf
• Rosemary and thyme
• A little flour and vegetable oil

Cooking:

1. Rinse and clean the mushrooms, and then fry them a little in butter along with the chopped onions.
2. Pour wine over the mushrooms, and add some thyme, rosemary, and bay leaf. Now you need to wait until the alcohol is completely evaporated (15-20 minutes).
3. Strain the whole mass, separate the vegetables and discard, and put the remaining mixture back on the fire and thicken by adding vegetable oil and flour.
4. It remains to season the sauce and serve with meat.

Red sauce in fish broth

Products:

• Fish broth - half a liter
• Red wine - half a glass
• Butter - a couple of tablespoons
• Onion - 2 pcs.
• Flour - 2-3 tablespoons
• Tomato paste - about 1 cup
• Sugar - 1 teaspoon
• Parsley Root and Carrot Root
• Salt, pepper - to taste

How to cook:

1. Roast the fish bones and then boil them with carrot and parsley roots and strain the mixture. So you get fish broth.
2. Lightly fry the flour in butter, dilute with a small part of the cooked broth and whisk all the time with a whisk so that lumps do not appear.
3. Chop the onion and roots, and then fry in oil with the addition of tomato paste. Pour in some of the broth with flour and cook for about 12-15 minutes over low heat. After - add the remaining broth and also boil for about 40-50 minutes, stirring the contents of the pan from time to time.
4. Strain the resulting sauce, salt, add sugar, pour in red wine and mix.

Creamy white sauce

Ingredients:

• Dry white wine - 100 ml
• Garlic - 1 clove
• Lemon juice - 2 teaspoons
• Parsley - bunch
• Onion or shallot
• Cream - 100-150 ml
• A little butter (for frying)
• Salt, pepper, seasonings

Cooking:

1. Peel the onion and garlic, rinse well and chop. Also wash the bunch of parsley and finely chop.
2. Saute garlic and onion in butter in a pan until the latter becomes transparent and the mixture itself becomes viscous.
3. Pour in the lemon juice and wine, bring to a boil, then add the cream and bring to a boil again. Add parsley, salt and cook until the mass thickens.

white wine sauce recipe for fish

In order to prepare white sauce for fish, you will need the following ingredients:

• 2-2.5 cups of fish broth;
• 1 tablespoon wheat flour;
• 3 tablespoons of butter;
• 1 parsley root;
• 1 onion;
• 2 yolks;
• 1/2 cup white wine;
• ground pepper, salt, lemon juice taste.

Sauce preparation steps:

Wine sauce for meat

Wine sauce can diversify the taste not only fish dishes- so, red will perfectly set off meat dishes wine sauce.

To prepare it, you will need:

• 150 ml dry red wine;
• 450 ml meat broth;
• 150 ml cream;
• basil greens, parsley, mustard seeds, salt, ground paprika and ground black pepper to taste.

Making red sauce:

• Combine the meat broth with red wine and simmer until the resulting mixture is halved.
• Then add cream and simmer for a few minutes.
• Salt, season with black ground pepper, mustard seeds and paprika. Mix well and remove from heat.
• Add finely chopped parsley and basil.
• Serve the prepared sauce with various meat dishes.

Enjoy your meal!

White wine sauce is for boiled fish which is served to festive table. Seasoning for fish with white wine has a mild taste and quite aromatic.

Products:

For white sauce:

• For 2-2.5 cups of fish broth
• 1 st. a spoonful of wheat flour and butter or ghee:
• salt to taste.

For the main sauce:

• 2 tbsp. butter spoons,
• 1 head of onion,
• 1 parsley root, 2 yolks,
• 1/2 cup grape white wine;
• salt, ground pepper, lemon juice or lemon acid taste.

Sauce making process

1. Prepare the base of the sauce, the so-called white sauce(

Pour the flour into a well-heated pan with oil and, stirring, lightly fry it. After that, dilute the flour with hot strained fish broth so that there are no lumps. Put on fire and cook for 35-40 minutes. being careful not to burn the sauce. Remove from heat, season with salt.

2. Grind parsley root and onion, lightly fry.

3. Add parsley and onion to the white sauce and cook for 30 minutes.

4. After 20-25 minutes, pour in dry white grape wine.

5. Rub raw yolks with butter.

6. Remove the sauce from the heat, cool to 70 degrees and, stirring vigorously, add the yolks.

8. Strain and "White Wine" sauce served with the fish in a gravy boat.

So the long-awaited summer has come - the time for long hikes, swimming in forest lakes, long bike rides in the picturesque corners of the native land. And summer is also the time of evening gatherings at the laid table in the country, friendly picnics in nature and a huge amount of all kinds of meat cooked on coals. Perhaps there is no such person who would not like the taste of meat just taken from the fire - juicy, smelling of smoke and spices, poured over with skillfully prepared sauce or marinade. Various sauces from white and red wines are wonderful companions to meat, poultry, fish, vegetables and flour products. Wine sauces and marinades surprisingly reveal the fullness of flavors, surprising with unexpected original combinations and fresh bright notes.

Red wine sauces

If you are planning to treat your dear people with something special, include in the menu meat dish flavored with delicious, fragrant, spicy sauce from red wine. A huge variety of wine sauces will allow each guest to enjoy the dish to their liking.

1. Wine sauce sweet and sour

An excellent companion to beef and lamb dishes.

We will need:
- red wine -250 grams,
- beef broth - 200 grams,
- onion - 1 medium onion,
— tomato puree- 100g,
— applesauce- 25 grams,
- mustard - on the tip of a knife.

Finely chop the onion, saute in the fat from the meat broth until transparent. Add tomato puree and saute for another minute. Then pour the meat broth into the pan, stir and bring to a boil. Cool the resulting liquid and filter through a fine colander to remove lumps. Add red wine, add applesauce and mix everything thoroughly. Lastly, add the mustard. Stir again and bring to a boil. The sauce is ready.

2. Wine sauce with mushroom flavor

This sauce is not a sauce, but a song, it wonderfully sets off the taste of pork and game.

Ingredients:
- young red wine - 200 grams,
- onion - one medium onion,
- meat broth - 600 g,
- sweet cream butter - 100 g,
- fresh carrots - 30 g,
- celery root - 10 grams,
- wheat flour - 50 g,
- fresh mushrooms - 100 g,
- bay leaf, salt - add to taste.

Finely chop the celery root, carrots and onions, sauté them over low heat. Separately, fry the flour until golden brown. Pour three quarters of the meat broth into the sautéed vegetables, and one quarter into the sautéed flour, stirring it in the broth. Then pour it into vegetables with broth and add red wine. Bring the mixture to a boil, before turning it off, put one bay leaf. Let's insist. At this time, finely chop the mushrooms, preferably porcini. We let them in fresh butter, using a slow fire, and introduce them into the solution. Salt to taste.

White wine sauces

White wine sauce goes especially well with gourmet dishes. Gentle refined taste wine from white grapes in the composition of the sauce makes dishes from fish, vegetables, poultry play with new colors.

1. Egg sauce with white wine

This sauce turns asparagus, cauliflower and artichoke dishes into a real treat. To prepare it, you need to take three-quarters of a glass of white table wine, the juice of half a lemon, 2 tablespoons granulated sugar, 3 egg yolks.
- grate lemon zest
- Separated egg yolks are combined with powdered sugar,
- add citrus zest to them,
- gradually add wine, while whipping the mixture with a blender,
- heat over low heat water bath,
- Stir constantly until thickened, avoiding boiling,
- cool the thickened mixture,
- Add squeezed lemon juice.

At the end of cooking, remove the lemon zest, and add lemon juice to taste to the finished sauce.

2. Sauce "Pyongyang"

This wine sauce makes you completely forget about diets! Bright, rich taste sauce is especially good in combination with grilled meat or grilled chicken.

So, you need to take:
- 1 glass of dry white wine
- 75 g of champignons,
- 50 g butter,
- 1 tbsp. a spoonful of tomato paste
- 3 shallot roots
- 1 tbsp. a spoonful of chopped tarragon and parsley,
- ground black pepper and salt.

Let's start cooking culinary masterpiece:
- boil the washed mushrooms in salted water,
- Cut them into cubes
- melt in a frying pan butter,
- Saute mushrooms until golden brown
- Finely chop shallots
- add to the pan with mushrooms,
- add wine
- boil on high heat to half,
- enter tomato paste,
- simmer on low heat for about 15 minutes,
- add black pepper and salt to taste
- after turning off, add butter and finely chopped greens.

Wine marinade

Marinade from wine determines the whole gamut of taste of the dish. Melting in your mouth, tender and juicy meat, where a tart shade with a slightly noticeable sourness prevails - this gastronomic splendor is easy to obtain if one of the ingredients of the marinade is red wine. To do this, you just need to focus on exactly matching the recipe for the prepared marinade.
Wine marinade for pork can be prepared even by a beginner in cooking, because it is incredibly easy to prepare.

So, we are preparing a marinade for one and a half kilograms pork neck. For this we need:
- dry red wine - 300 ml,
- onions - 7 pieces,
- ground black pepper - to taste,
- salt - to taste.

Begin:
We shift the meat with chopped onions. Gradually add wine, mixing with meat and onions. We crush the meat for better soaking with wine. Add salt and pepper, repeat the punching procedure. Cover with a weighted lid and leave to marinate for 5 hours.

However, with the widest use of wine for culinary purposes, one should not forget to use it for its intended purpose - to enjoy wine, joy and life!

A variety of wine sauces are perhaps the most popular condiment among Europeans. They are
goes well with both meat dishes and poultry, pork, fish. Wine
sauces are made from port wine, champagne, dry and fortified wines. Drink selection -
a real art, which is important to master perfectly if you want to get
original, incomparable taste.

Conservatives should prefer wines with a tart, grassy taste.
Experimenters - savory fruit drinks. Goes well with beef and mushrooms
Cabernet Sauvignon. This wine can be used to make pancake gravy
and meat. With pork, chicken, salads and desserts, Bastardo and
Pinot noir.

When preparing a sauce, it is important to remember that the higher the alcohol content, the
sweeter end product. Excellent seasoning for salads
made from cold wine with sugar and olive oil. Onion, brussels
cabbage, potatoes will acquire an unusual taste if you fill them with red wine with
olive oil. Delicious and healthy sandwiches with vegetables will turn out,
marinated in wine sauce.

Well, the secrets of cooking good sauce- are simple.

These are quality ingredients.
good mood and the right technology.

The seasoning preparation technology is simple, but takes about sixty minutes.
You will need the following ingredients:
- 1 tbsp. red dry wine;
- 2 tbsp. beef broth;
- 100 g of butter;
- 2 tbsp. l. flour;
- ground pepper / salt.

Cooking technology:
1. Put 50 g of butter in a medium-sized container. Warm up on
low heat until golden brown.
2. While stirring, add flour, stir until smooth.
3. Add beef broth, cook for two minutes.
4. Gradually pour out alcohol, cook for 40-50 minutes. The initial weight is usually
doubles down.
5. At the very end, salt, pepper, cook for 10 minutes until completely thickened.

White wine sauce - gourmet recipe

White wine sauce is traditionally served with fish and poultry dishes. cook it
any hostess can, and the process itself will take her no more than ten minutes. For
seasoning, designed for four servings, you will need the following set of ingredients:
- 0.5 st. dry white wine;
- 0.5 st. cream;
- 0.5 st. milk;
- 2 tbsp. l. butter;
- 3 tsp flour;
- feather onion;
- salt pepper.

Cooking technology:
1. Onion - cut, fry in butter for 1-2 minutes.
2. Pour in the wine, boil down to half.
3. Add milk with cream, cook until boiling.
4. Stir the butter with flour until smooth.
5. While stirring, simmer for four minutes. At the end add
salt, pepper, herbs. Serve warm.

Creamy wine sauce: a gentle seasoning for your favorite dishes

This exquisite seasoning will decorate any fish or meat dish. For cooking
take:
- 30 g of oil;
- onion;
- 100 ml of white wine;
- 1 tsp mustard;
- 250 ml of cream;
- black pepper/salt

Cooking technology:
1. Melt the butter in a compact container, finely chop the onion, fry
2 minutes.
2. Add wine, mix, reduce the resulting mass by half.
3. Pour in the cream, add mustard, salt, pepper. Serve hot.

Wine and honey sauce: tasty and healthy

Wine and honey sauce goes well with fried pork ribs. For his
cooking you will need the following ingredients:
- 200 g of honey;
- 70 g balsamic vinegar;
- 150 g of white wine.

Cooking technology:
1. Mix honey with balsamic vinegar.
2. Pour in the wine, bring to a boil. Be careful not to spill liquid over
the edges.
3. The consistency of the sauce should resemble caramel. Serve warm to the table
form.

What to cook with wine sauce

As you can see, making wine sauce is a simple matter. The main thing is to decide
menu and decide what dishes to serve it with. First of all, wine sauce is prepared for meat or steak. But the sauce also goes well with other products. Herring in wine sauce is especially delicious.

Herring in wine sauce

To prepare a delicious delicacy, take:
- 2 herrings;
- 1 pc. cinnamon, ginger;
— 6 pcs. cloves;
- pepper, salt, sugar;
- 1 tbsp. l. guilt;
- 1 tbsp. l. apple cider vinegar;
- 50 ml of vegetable oil.

Cooking technology:
1. Clean the herring from the bones, cut into thin slices.
2. Pour water into the pan, put 4 tbsp. l. sugar and spices.
3. Cook for 15 minutes. Cool, add wine and apple cider vinegar.
4. Put the herring on a dish, pour vegetable oil and a small portion
prepared sauce, put a layer of herring on top, pour marinade, and so
two or three layers. Put in the refrigerator overnight.

Wine sauce rabbit recipe with photo

Do you want to treat your loved ones or friends with delicious dietary product? A great
option - rabbit in wine sauce. This dish is especially popular in
Mediterranean countries. We also fell in love with it, since rabbit meat has
delicate taste and piquancy. For cooking you will need:
- rabbit 1.5 kg;
- tomato - 1 pc.;
- bow - 1 pc.;
- garlic - 2 cloves;
- butter (butter + olive) - 50 g each;
- red dry wine- 250 ml;
- flour - 3 tbsp. l.;
- spices / salt.

Cooking technology:
1. Wash the rabbit, dry it, chop coarsely.
2. Peel vegetables, cut.
3. Pour the oil into a deep container, roll the pieces of meat in flour, fry until
golden crust.
4. Then add vegetables, salt, fry for 10 minutes. Stir, simmer
over low heat 1.30.
5. Add wine, add spices, fragrant herbs. Sauce left over
cooking, pour into a gravy boat and serve with meat.

Lamb in wine sauce: an exquisite gourmet dish

Lamb in wine sauce, or chakapuli, refers to traditional dishes Georgian
kitchens. Meat with a delicate aroma and authentic taste goes well with lavash
and green cherry plum. Take these ingredients:
- 2 kg of meat tenderloin;
- 250 ml of white wine;
- 4 tbsp. spoons of tkemali;
- 4 cloves of garlic;
- herbs, salt.

Cooking technology:
1. Cut the meat, put in a cooking container.
2. Cut greens, add to meat.
3. Pour in tkemali, wine, stir well, simmer over low heat for
60 minutes.

Steak in wine sauce

Similarly, prepare a steak in wine sauce. Seasonings prepared in
wine, especially took root in European cuisine. However, thanks to its
versatility, they can decorate any dish of oriental cuisine. Matches well
wine sauce with fried, baked, boiled and chop meat, vegetable salads,
chicken and chicken breast. Aromatic seasoning gives a special piquancy to pork
ribs and seafood dishes - mussels and shrimp.

In order to get a sauce of a thicker consistency, it must be boiled in
within ten minutes.

Has a skin formed on the sauce during cooking? Add butter and sauce
will look perfect before serving.

The sauce is cold and the guests haven't arrived yet? No problem. Heat it up in a steam bath.

It's no secret that wine sauce goes great with fish. To give her more
for more flavor and piquancy, add some dried basil or thyme.

Here it is - a universal wine sauce. Experiment, and let each new
the dish will be tastier than the previous one.