To the gas station! How to choose a quality sauce

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Prepared by: Galina.budanova

07/20/2019 Cooking time: 1 hour 0 min

Rouille sauce is one of the basic sauces of French cuisine. Translated as “rusty”, due to the color of the sauce, it is prepared on the basis of mayonnaise. In this recipe I will tell you how to prepare mayonnaise and sauce based on it.

How to make "Ruy Sauce"

Prepare your ingredients.

First of all, prepare mayonnaise, there are many recipes for its preparation, this is just one of them. Pour vegetable oil into a mixing container, add sugar, egg, trying to keep the yolk intact, mustard, squeeze out the juice of half a lemon.

Beat everything well, about 10 minutes. If the mayonnaise is not thick enough, you can add one egg yolk and beat again. It’s better not to add salt right away, but add salt at the end to taste.

Soak a pinch of saffron in a small amount of boiling water in advance.

Boil 2 chicken livers in salted water, grind it through a strainer.

Boil one potato and also grind through a strainer to achieve an airy texture.

Mix liver and potatoes.

Mix until smooth.

Now you can start preparing the classic version of the Ruy sauce. To do this, take about 150 grams of mayonnaise, add cayenne pepper to it, grate a clove of garlic, and pour in the saffron infusion.

Mix everything well.

Add liver-potato mixture.

And stir well again until smooth.

The classic French rouille sauce is ready. It can be served with bread croutons and fish. I highly recommend trying it!

Main types

The full classification of sauces is quite extensive. So, the technology for preparing sauces, the use of certain ingredients, their combination, the degree of heat treatment, serving methods are taken into account... Delving into a detailed study of the varieties of classic dressings, you will have to spend a lot of time. But deep knowledge of what kinds of sauces there are, what the origins of the names of the sauces are, is necessary for professional cooks. An ordinary housewife should pay attention to three classification options: by temperature, by base and by purpose.

Before we begin any delicious sauce recipe, we will look at these options in more detail.

Temperature

As you can guess from the name, this classification concerns the form of serving gravy for side dishes, salads, appetizers or desserts. In other words, what will its temperature be when it reaches the plate. In this case, simple or complex gravies are divided into two types:

• Cold
• Hot

Obviously, cold dressings are served cold. If preparing sauces at home takes place on the stove, this always happens 2-3 hours before the feast in order to properly cool the homemade gravy.

Some sauce recipes suggest preparing them by mixing all the ingredients, without frying or boiling. Complex hot homemade gravies are served immediately, with a maximum break of half an hour, which is needed if the dressing needs to steep. Such homemade sauces are usually not stored. Some simple gravies, such as those made from meat, can be stored in the refrigerator for 2-3 days. But after heating, their taste is no longer as good as fresh dressing.

The basis

There are many basics for preparing simple sauces, but among them the most popular and common ones stand out, which is why they are already recognized as classics. They are found in the cuisines of different countries, although many of them come from France, whose inhabitants are famous for their love of dressings. So, four traditional basics:

• Bouillon
• Cream
• Egg-oil mixture
• Tomato paste

In the first case, the dressing is prepared using broth made from any product: meat, chicken, vegetables, mushrooms or fish. There are no strict requirements for choice, so cook the one that suits you and your household. Creamy modern sauces are prepared not only from cream, but also from milk, sour cream and any other dairy products. To prepare gravy, it is recommended to choose products with a very high percentage of fat content.

The egg-butter mixture for hot, delicious gravies is prepared by mixing melted butter and beaten egg yolks. Tomato paste is an indispensable base for light main sauces. An example is such a simple and tasty sauce as ketchup, which contains only vegetables and spices.

Purpose

The point is that we do not prepare sauces for all dishes at once. An exception might be ketchup, although no housewife would use it before making a vegetable salad. Let us explain the standard classification of dressings depending on the dishes they are served with:

• For hot dishes
• For salads
• For desserts

Naturally, sauces and gravies for hot dishes can be analyzed at length and in great detail. For example, meat gravy is more suitable for potatoes, rice or buckwheat. Mushroom sauce with cream goes best with pasta, and a light yogurt and cucumber dressing is a worthy decoration for potato pancakes.

Vegetable salad dressings are a whole offshoot. A striking example of how to make this type of gravy: a mixture of vegetable oil and lemon juice. This kind of light sauce is prepared from different types of vinegar (apple, balsamic, wine), soy dressing, lemon juice and other citruses. The most delicious sauces are made by adding herbs and spices.

It’s impossible to imagine a feast without desserts, but you can also prepare very healthy sauces for them! Vanilla sauce, caramel and berry sauces, chocolate dressings... The best dessert sauces are always sweet or slightly sour, served with a variety of pastries, fruit salads, ice cream.

The presented classification is incomplete, but it perfectly demonstrates a general idea of ​​​​various dressings, outlines the standard list of ingredients and explains the subtleties in preparing gravy.

How are sauces made?

Any sauce consists of a liquid part and an additional part (additives, herbs, spices). If the components in the additional part are minimal, then the sauce is called the main one.

Any sauces that are made using the main one as a base are considered derivative.

The extra portion of any sauce may or may not thicken, i.e. contain or not contain flour (starch). Sauces without thickeners are called noble.

The types of sauces are:

• dips, the only difference from other sauces is that food is dipped in them. They are served with chips, pies, French fries, seafood, etc.
• salad dressings
• mayonnaise
• gravies (gravies)

Peanut sauce - recipe

Ingredients you will need to make peanut sauce:

1. Peeled walnut kernels – 200 g.
2. Vinegar 9%.
3. Ground crackers - a tablespoon.
4. A tablespoon of vegetable oil.
5. A teaspoon of mustard.
6. 2 hard-boiled chicken eggs.
7. 2 cloves of garlic.
8. At the discretion of your taste - soy sauce, ground black pepper, salt.

Prepare a delicious nut sauce:

• peel boiled eggs and separate the white from the yolk;
• we will need a blender to grind into one mass - yolks, garlic, butter, nut kernels;
• then add mustard with ground breadcrumbs to the mixture and grind also using a blender;
• when adding vinegar, try not to overdo it, taste it so that the sourness is in moderation;
• put the finished mixture in a deep bowl and add vinegar without ceasing to stir the mixture;
• Our last ingredient will be soy sauce, salt and pepper.
• Stir well and can be served.

Nut sauce with vegetables - recipe

You will need for cooking:

1. Peeled walnut kernels – 200 g.
2. 40 g apple or wine vinegar.
3. A bunch of green cilantro or dill.
4. An onion or a bunch of green onions.
5. 2 cloves of garlic.
6. At the discretion of your taste: hot pepper - chili, ground black pepper, salt.

Prepare the nut sauce:

• cut the peeled onion into 5 - 6 slices and put it in a blender to grind;
• add nut kernels, garlic and cilantro or dill to it;
• grind in a blender into a homogeneous mass and place in a deep bowl;
• add vinegar to taste, stirring;
• At the last stage, add ground pepper, chopped chili, and salt to taste.

Peanut sauce - recipe

Which goes perfectly with pasta

We will need:

1. Peeled walnut kernels – 150 g.
2. Pine nuts – 20 g.
3. Parmesan – 40 grams.
4. Cream – 80 ml.
5. A clove of garlic.
6. 30 g olive oil.
7. A tablespoon of grated crackers.
8. A teaspoon of spices.
9. Salt.

Let's start preparing this sauce together:

• prepare salted water and boil the peeled walnuts in it;
• peel the pine nuts and grind them together with the walnuts in a blender;
• add a clove of garlic, cheese to the nut mixture and turn on the blender again;
• In a small saucepan, mix the crackers with cream and add the nut mixture to them;
• mix thoroughly until smooth;
• put a pan on the stove and add olive oil with spices, just heat the mass;
• mix well and the sauce is ready.

Peanut sauce - a recipe as simple as 2x2

You won't need many ingredients for this sauce:

1. 50 g peanut butter.
2. 50 g soy sauce.
3. 30 g sweet rice wine.
4. 40 g apple sauce.
5. 30 g sesame oil.
6. Sesame seeds, boiled water.
7. Vinegar 9%.

Cooking:

• In a deep-bottomed bowl, stir the peanut butter with boiled water and place on low heat;
• Lightly toast the sesame seeds;
• add another 100 g of boiled water to the pan;
• stir constantly until the mixture becomes thicker;
• remove from heat and add sesame oil, soy sauce and rice wine - do not overdo it with vinegar;
• Let's prepare a gravy boat into which we pour the prepared sauce and sprinkle sesame seeds on top.
• the finished sauce can be served with sushi or sushi, I don’t know how to spell it.

Nut sauce for salmon - a no-fuss recipe

Ingredients you will need to prepare:

1. Fresh salmon carcass.
2. Peanut sauce.
3. Salt.
4. Vegetable oil.
5. Fresh lettuce leaves.
6. A bunch of greens (dill, parsley or cilantro).

Let's prepare and try:

• wash the salmon carcass and cut it into portions;
• add salt and mix well;
• heat the frying pan, add vegetable oil and fry the pieces of salmon on both sides evenly until golden brown;
• place the fish on a plate and let it cool slightly;
• chop the greens;
• add nut sauce to the fish and sprinkle with herbs;
• You can invite us to the table to try a dish to which only the nut sauce gives an undeniable taste.

Nowadays, most people use a variety of sauces for their dishes and everyone tries to experiment.

Bon appetit!