Sauce (sauce) represents liquid seasoning. Using various sauces, it is possible to give to a vegetable dish additional aroma and at the same time to emphasize natural taste of products.
It is required to you
- For milk sauce:
- – 300 ml of milk;
- – 1.5 tablespoons of flour;
- – 1.5 tablespoons of a desi;
- – salt to taste.
- For tomato sauce:
- – 200 g of tomato paste;
- – 1 tablespoon of flour;
- – on 1 carrots and onions;
- – 1 root of parsley;
- – 2 tablespoons of a desi;
- – salt to taste.
- For pink milk sauce:
- – 600 ml of milk sauce;
- – 400 ml of milk;
- – 50 g of tomato sauce;
- – 100 ml of white dry grape wine;
- – 50 g of a desi;
- – 15 g of sugar;
- – salt to taste.
- For sour cream sauce:
- – 200 g of sour cream;
- – 100 ml of vegetable broth;
- – on 1 tablespoons of flour and a desi;
- – salt to taste.
- For egg sauce:
- – 150 ml of broth or milk;
- – 1 egg;
- – on 1 tablespoons of flour and a desi.
- For lemon sauce:
- – 250 g of cream;
- – 80 g of a desi;
- – 15 g of flour;
- – 1 lemon;
- – sugar and salt to taste.
Instruction
1. Make the main milk sauce which is perfectly combined with all vegetable dishes. Warm up milk. Fry flour with a desi, pour in hot milk. You cook sauce about 10 minutes, constantly stirring slowly. At the end of cooking add salt. Such portion of milk sauce is enough for 1 kg of vegetables.
2. Offer tomato sauce to potatoes, stuffed vegetables. Clean a parsley root, carrots and onions, small chop and fry in oil with flour. Add tomato paste and a glass of water to mix. Stir and cook 5–10 minutes on small fire. Then wipe sauce through a sieve, salt and add a desi.
3. Serve pink milk sauce to green peas, cabbage and carrot cutlets. Part ready milk sauce with warm boiled milk and add tomato sauce or paste, sugar, salt. You cook sauce on weak fire about 7-10 minutes. Continuously disturb. Then filter sauce, pour in white wine and again bring to the boil. Fill ready sauce with a desi.
4. Water potato, cabbage, carrot cakes with sour cream sauce. Roast the flour with a desi, pour in vegetable broth and sour cream and carefully stir. Bring to the boil and you cook about 5 minutes. Salt, filter through a sieve and once again heat.
5. Serve egg sauce to potato roll, an asparagus, artichokes, a cauliflower. Mix a vitellus from 75 ml of broth or milk. Fry flour with a desi, part with the remained broth and leave on fire for 10–15 minutes. Then pour in egg mix in sauce and stir. Instead of a yolk add small cut boiled egg to sauce.
6. Make lemon sauce for vegetables. Grate the whole lemon. Pound oil with flour in a pan, pour in cream, add sugar, a polished lemon, salt. Put on fire and bring to the boil.