The purpose of sauces in cookery is to emphasize taste of a dish, to give it appetizing appearance. Sauces for fowl dishes aren't an exception. For example, chicken can be served a baking plate white and red, sharp and creamy, spicy and sweet-sour and other sauces. Some of them are simple, others demand time and original components. But all of them are called to do chicken dishes even more tasty and more fragrant.
White sauce
Ingredients:
- cream of 10% - 400 ml; - a desi – 50 g;
- white flour – 50 g; - salt – ¼ tsps. Dismiss a desi in a frying pan, pour flour and fry it within one-one and a half minutes (flour shouldn't become yellow or brown). Boil cream and a thin stream at constant stirring pour in them in flour. Salt and take on silent fire 1-2 minutes, without forgetting to stir slowly that lumps weren't formed (if all of them appeared, filter sauce through a strainer).
White sauce can be served to a ready-to-eat meal in such look, and it is possible to use it as a basis for other sauces, adding to it spices and spices, greens, pounded nuts, the crushed fresh or fried vegetables. You can show imagination.
Sour cream sauce
Ingredients: - sour cream of 15% of fat content – 1/2 glasses; - greens – set and quantity to taste; - salt and pepper to taste. Carefully wash out greens (fennel, parsley, green onions, a basil, etc.) and small chop. Mix with sour cream and shake up a nimbus or the blender. Serve ready sauce to a ready-to-eat meal, or apply as filling when roasting chicken. You can use instead of sour cream a light natural yoghourt without additives, kefir or fermented baked milk, the original taste and texture of such sauce will be noted by all eaters.
Sour cream sauce special
Ingredients: - sour cream – 400 g; - horse-radish tinned (ready) – 2 tablespoons; - the walnuts crushed – 2 tablespoons. Mix in homogeneous mass the sour cream, horse-radish and nuts which are previously crushed in a mortar or the blender. Shake up a nimbus. Serve sauce on a table together with ready chicken. In advance you shouldn't train him since horse-radish will exhaust, and sauce will lose aroma and sharpness.
Creamy sauce with avocado
Ingredients: - heavy cream – 1 glass; - puree avocado – 1 glass; - salt to taste. Peel avocado and rub on a small grater or, what is more preferable, since sauce will turn out more gentle, crush the blender. At constant stirring enter cream into weight. Salt to taste and shake up sauce a nimbus. Give to the fried or steamed chicken.
Cheese sauce with garlic and paprika
Ingredients: - sour cream of 25% - 100 g; - processed cheese – 100 g; - paprika – 100 g; - onion – 1 piece; - garlic – 3 cloves; - vegetable oil – 50 ml; - ground paprika – to taste. Peel onions and small chop. Exempt paprika from partitions and seeds, cut with thin strips. Slightly fry onions and pepper on vegetable oil. Grate cheese on a small grater, connect to sour cream and pound in homogeneous mass. Miss garlic through a press. Then mix all ingredients and shake up, it is better to make it the blender, for the lack of it – a fork or a nimbus. For strengthening of taste you can add a little chili powder.