Sauce sweet and sour technological map. Sauce red sweet and sour photo

RED SAUCES

BROWN BROTH

BROTHS FOR SAUCES

The liquid base of sauces are broths. There are two types of meat broths.

White meat broth prepared from beef, calf bones, poultry in the usual way with or without addition meat products and used to obtain white sauces (1.5 liters of water per 1 kg of bones).

Brown meat broth made from brown-fried meat bones and used to make red sauces.

fish broth prepared from fish food waste in the usual way (2 liters of water per 1 kg of food).

mushroom broth made from dry or fresh mushrooms in the usual way.

For the preparation of sauces, broths obtained by boiling or stewing meat, poultry and fish are used.

The processed bones are fried for 1–1.5 hours on a baking sheet in an oven at a temperature of 160–170 ° C until golden brown. Roasted bones are placed in a cauldron, poured cold water and cook for 6-10 hours at a low boil. During the cooking process, fat and foam are removed from the surface. An hour before the end of cooking, carrots, onions, parsley and celery roots are added, which can be pre-baked or fried along with the bones. The broth is filtered.

Flour red passerovka is diluted with brown broth. Flour sautéed with fat can be diluted with hot broth, dry sautéing - only with broth cooled to 40–50 ° C. Browned flour is poured into the cauldron, part of the broth is poured (4 liters per 1 kg of flour), stirred well with a whisk and filtered. Diluted flour browning is poured into the rest of the broth, salt, browned onions, carrots, tomatoes, chopped white roots are added and boiled for 45–60 minutes. Sugar is added at the end of cooking ground pepper, Bay leaf. The finished sauce is wiped, filtered, brought to a boil. If the main red sauce is served at the table, then it is seasoned with butter or margarine. This sauce is used to prepare derivative sauces. All derivative sauces are also seasoned with butter or margarine at the end.

RED SAUCE WITH WINE (MADERA SAUCE)

Ready red sauce is combined with grape wine and bring to a boil. The sauce can be made more spicy by adding 30-50 g of spicy ready-made sauce and concentrated fumé broth to it. The finished sauce is seasoned with butter and served with hot meat dishes: fillet, langet, ham, boiled tongue, fried kidneys.

Prepare the red base sauce. Dried fruits are sorted and washed. Prunes are left in water to swell, then the bones are removed from it, put in a bowl, combined with washed pitted raisins, bay leaves, peppercorns, broth or water and stew for 10-15 minutes. Next, the spices are removed, and the fruit, along with the liquid, is introduced into the red sauce simultaneously with vinegar and brought to a boil.

RED SAUCES

BROWN BROTH

BROTHS FOR SAUCES

The liquid base of sauces are broths. There are two types of meat broths.

White meat broth prepared from beef, calf bones, poultry in the usual way with or without the addition of meat products and used to obtain white sauces (1.5 liters of water per 1 kg of bones).

Brown meat broth made from brown-fried meat bones and used to make red sauces.

fish broth prepared from fish food waste in the usual way (2 liters of water per 1 kg of food).

mushroom broth prepared from dry or fresh mushrooms in the usual way.

For the preparation of sauces, broths obtained by boiling or stewing meat, poultry and fish are used.

The processed bones are fried for 1–1.5 hours on a baking sheet in an oven at a temperature of 160–170 ° C until golden brown. Roasted bones are placed in a cauldron, poured with cold water and boiled for 6-10 hours at a low boil. During the cooking process, fat and foam are removed from the surface. An hour before the end of cooking, carrots, onions, parsley and celery roots are added, which can be pre-baked or fried along with the bones. The broth is filtered.

Flour red passerovka is diluted with brown broth. Flour sautéed with fat can be diluted with hot broth, dry sautéing - only with broth cooled to 40–50 ° C. Browned flour is poured into the cauldron, part of the broth is poured (4 liters per 1 kg of flour), stirred well with a whisk and filtered. Diluted flour browning is poured into the rest of the broth, salt, browned onions, carrots, tomatoes, chopped white roots are added and boiled for 45–60 minutes. At the end of cooking add sugar, ground pepper, bay leaf. The finished sauce is wiped, filtered, brought to a boil. If the main red sauce is served at the table, then it is seasoned with butter or margarine. This sauce is used to prepare derivative sauces. All derivative sauces are also seasoned with butter or margarine at the end.

RED SAUCE WITH WINE (MADERA SAUCE)

Ready red sauce is combined with grape wine and brought to a boil. The sauce can be made more spicy by adding 30-50 g of spicy ready-made sauce and concentrated fumé broth to it. The finished sauce is seasoned with butter and served with hot meat dishes: fillet, langet, ham, boiled tongue, fried kidneys.

Prepare the red base sauce. Dried fruits are sorted and washed. Prunes are left in water to swell, then the bones are removed from it, put in a bowl, combined with washed pitted raisins, bay leaves, peppercorns, broth or water and stew for 10-15 minutes. Then the spices are removed, and the fruit, along with the liquid, is introduced into the red sauce simultaneously with the vinegar and brought to a boil.

RED SAUCES

BROWN BROTH

BROTHS FOR SAUCES

The liquid base of sauces are broths. There are two types of meat broths.

White meat broth prepared from beef, calf bones, poultry in the usual way with or without the addition of meat products and used to obtain white sauces (1.5 liters of water per 1 kg of bones).

Brown meat broth made from brown-fried meat bones and used to make red sauces.

fish broth prepared from fish food waste in the usual way (2 liters of water per 1 kg of food).

mushroom broth prepared from dry or fresh mushrooms in the usual way.

For the preparation of sauces, broths obtained by boiling or stewing meat, poultry and fish are used.

The processed bones are fried for 1–1.5 hours on a baking sheet in an oven at a temperature of 160–170 ° C until golden brown. Roasted bones are placed in a cauldron, poured with cold water and boiled for 6-10 hours at a low boil. During the cooking process, fat and foam are removed from the surface. An hour before the end of cooking, carrots, onions, parsley and celery roots are added, which can be pre-baked or fried along with the bones. The broth is filtered.

Flour red passerovka is diluted with brown broth. Flour sautéed with fat can be diluted with hot broth, dry sautéing - only with broth cooled to 40–50 ° C. Browned flour is poured into the cauldron, part of the broth is poured (4 liters per 1 kg of flour), stirred well with a whisk and filtered. Diluted flour browning is poured into the rest of the broth, salt, browned onions, carrots, tomatoes, chopped white roots are added and boiled for 45–60 minutes. At the end of cooking add sugar, ground pepper, bay leaf. The finished sauce is wiped, filtered, brought to a boil. If the main red sauce is served at the table, then it is seasoned with butter or margarine. This sauce is used to prepare derivative sauces. All derivative sauces are also seasoned with butter or margarine at the end.

RED SAUCE WITH WINE (MADERA SAUCE)

Ready red sauce is combined with grape wine and brought to a boil. The sauce can be made more spicy by adding 30-50 g of spicy ready-made sauce and concentrated fumé broth to it. The finished sauce is seasoned with butter and served with hot meat dishes: fillet, langet, ham, boiled tongue, fried kidneys.

Prepare the red base sauce. Dried fruits are sorted and washed. Prunes are left in water to swell, then the bones are removed from it, put in a bowl, combined with washed pitted raisins, bay leaves, peppercorns, broth or water and stew for 10-15 minutes. Then the spices are removed, and the fruit, along with the liquid, is introduced into the red sauce simultaneously with the vinegar and brought to a boil.

The sauce can give the dish new flavors. The more sauces the hostess knows how to cook, the greater the range of taste family menu. However, in fact, in order to serve new sauces to the table every day, you do not need to learn a lot of recipes. It is enough to learn how to make several basic sauces, and then cook others based on them, 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 at the same time are deeply mistaken. The group of red sauces includes those made from red-brown flour roast and brown broth. At the same time, 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 red sauce brown, but it got its name a long time ago, and it has firmly stuck to it. So do not puzzle over culinary terminology, the main thing is to learn how to cook red sauce at home.

Cooking features

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

• Red sauce belongs to the group of "custard" sauces, that is, it is brewed on the basis of 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 must 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 broth. It can only be prepared from calcined bones. They need to be washed, cleaned of meat and calcined in the oven until they change color. It will be even better if you fry the bones in a dry frying pan. After that, it remains to fill them with water and prepare the broth.
• Remember that broth is not just water in which meat or bones have been boiled for a long time. For its preparation, it is necessary to use roots and spices. Usually, 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. Strain the finished broth before adding it to the sauce.
• If you have cooked too fatty broth and are afraid that the sauce from it will also come out too fatty, strain the broth through a cloth dipped 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 together with the vegetable fry, and only after that both parts of the sauce are combined.
• The finished sauce must be filtered and the vegetables included in it must be rubbed through a sieve. After that, 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 crusting when 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 submitted to meat dishes separately. You can bake or stew meat or vegetables in it. However, most often red sauce is used as a gravy or as a base for making other sauces.

Classic red sauce recipe

• brown broth - 1 l;
• cooking oil, 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 pan. Put it on the stove and fry, stirring, until brown. Remove from heat and let cool slightly (up 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 couldn't do without them, try straining the sauce.
• Peel the onion. Cut half of a small onion into small pieces.
• Peel the carrots. Grind it on a fine grater.
• Melt fat or butter in a clean pan.
• Put the onions and carrots into the melted fat. Fry them for 5 minutes.
• Add tomato paste, stir and simmer it with vegetables for about 5 minutes over low heat under the lid.
• Reheat the remaining broth. When it boils, put sugar and vegetable fry in it. Boil for 5 minutes.
• Pour that part of the broth in which the flour is diluted into the pan with the broth. The contents of the pan at this time must be vigorously stirred.
• Boil the sauce until it reaches the desired consistency.
• Strain the sauce. Rub the vegetables through a sieve and combine with the sauce.
• Return saucepan to stove and bring to a boil.

Now the red sauce is ready. Made by this recipe the sauce is considered the main one, that is, on its basis, you can make any other sauce by entering into it additional ingredients. Such ingredients can be mushrooms, herbs, vegetables, seasonings.

Easy red meat sauce recipe

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

Cooking method:

• Rub the garlic with a little salt, put in the sauce.
• Add pepper to the sauce.
• Bring the sauce to a boil and simmer for 5 minutes.
• Strain the sauce and put it in a water bath.
• Add the oil 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, ham.

Red sauce with wine and mushrooms

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

The red sauce made according to this recipe goes well with game and poultry meat, 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:

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

The red sauce prepared according to this recipe is universal. It is best served with meat, but you can pour side dishes with it, vegetable casseroles and even fish.

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