The sauce is white as the main unit. White sauce for meat. “White sauce with egg and sour cream”

Broths for preparing white base sauce

White meat broth
For 1 liter of broth: 750 g veal bones – 2.5 liters of water – 3 onions – 2 carrots – 3 parsley roots with herbs – 1 bay leaf– 2 teaspoons of salt – 0.25 teaspoon of marjoram.
Place veal bones in a saucepan. Pour water so that it covers the bones and put on fire. Boil for 10 minutes. After boiling, remove the bones and wash off the foam from them.
Place bones, onions, carrots, parsley, bay leaves, marjoram and salt in a saucepan, pour in 1.5 liters of water and put on fire. Boil.
Reduce heat, tightly cover the pan with a lid and cook the broth for 3 hours. Strain. When the broth has cooled, skim off all the fat from the surface. If the broth needs to be stored, then after straining it must be boiled again.

Fish broth
For 4 glasses of broth: 600 g fish bones and heads – 6 glasses of water – 3 tbsp. spoons of dry white wine – 2 onions – 1 carrot, cut into slices – 1 bay leaf – 1.5 teaspoons of salt.
Cut large bones and heads of fresh fish into pieces, removing the gills and eyes. Rinse, put in a saucepan, add water and put on low heat.
Boil, skim off the foam, pour wine into the broth and add onions, carrots, bay leaves, and salt. Cook over low heat for 1 hour. Strain.

Actually the sauce

Bechamel sauce (basic)
(Sauce Bechamel)
If the sauce is intended for meat dishes or poultry, then it must be prepared in meat broth (see recipe 3), if for fish - in fish broth, if for dairy or flour - in milk alone.
For 2 cups of sauce: 3 cups milk (or 1.5 cups milk and 1.5 cups white meat broth) – 1 bay leaf – 3 tbsp. spoons of finely chopped onions - 4 tbsp. tablespoons butter - 0.3 cups wheat flour– 0.5 teaspoon of salt – a pinch of allspice.
finely chopped onions and put the bay leaf in a saucepan, pour in milk or milk and white meat or fish broth and boil. Let sit for 15 minutes and then strain.
Melt the butter in a saucepan and pour in the flour, stirring. As soon as the flour acquires a golden color, pour strained milk or white meat or fish broth with milk into the saucepan in a slow stream, stirring. Bring the sauce to a boil, stirring continuously, then add salt and pepper to taste, reduce heat and simmer the sauce for another 20 minutes, adding frequently. Strain and serve with pureed soups or use as a base for other white sauces.

White basic flour sauce

1
Grind 1/2 tablespoon of butter and a full spoon of flour in a saucepan; it is better to put 1/2 tablespoon of fresh table oil in a saucepan with a thick bottom. When the butter has melted, add a full spoonful of the best coarse flour and, stirring with a spatula, fry until hot, but so that the flour does not turn yellow. Then pour in little by little 2 to 3 cups of boiling broth from vegetables, meat, veal, chicken or fish broth, boil, stirring with a spatula, boil until the proper thickness, strain. And then put everything else, once boil, and if you add a piece of butter to the strained sauce, then it must be dissolved in it, stirring with a spatula until smooth, but not allowed to boil, and also, if raw yolks are added, then they must be ground with a small amount of butter, and then pour them little by little, without ceasing to stir, into the hot, strained sauce, heat until very hot, but do not let it boil, strain, heat, serve immediately.
If you need to put yolks in the sauce, then you don’t have to strain the sauce the first time, just strain it once with the yolks.

2
White sauce (basic). Dilute hot white flour sauté with hot fish broth. Saute chopped onions and roots, combine with diluted flour sauté, add spices and cook for 45-50 minutes. Then add salt and strain the sauce through a sieve and bring to a boil. To prevent a film from forming, place pieces of meat on the surface of the sauce. Used to make most white fish sauces.
Fish broth - 1000 g, wheat flour - 50 g, butter or margarine - 50 g, onion - 50 g, parsley or celery (root) - 40 g, spices - to taste.

Preparing butter and flour for white sauces
Boil 400 g of fresh table oil, let it settle, pour clean oil into a saucepan. Pour 800 g of flour into boiling oil, stirring with a spoon, boil several times, pour into a lined pot, and place in a cool place. This proportion will be enough for 15 gravies.

Velvety sauce – for chicken, fish and for preparing other sauces (basic)
For 2 cups of sauce: 4 tbsp. spoons of butter - 4 tbsp. spoons of wheat flour - 2.5 cups of meat or fish broth.
Melt the butter in a saucepan, pour in the flour and, stirring, fry it until it turns golden. Continuing to stir, pour the broth into the saucepan in a thin stream and let it boil. Reduce heat and simmer the sauce for 20 minutes, stirring occasionally.
If the velvety sauce is intended for fish, fish broth should be used instead of meat broth.

White sauce with yolks.
Place egg yolks and pieces of butter in a deep bowl, add cream and heat, stirring continuously, to 60-70 degrees C. Stop heating and, without ceasing to stir, pour in hot white sauce. Add salt, pepper to the prepared sauce, lemon juice or citric acid, nutmeg powder, stir and then strain. Served with meat boiled dishes, lamb, chickens, game.
White sauce - 800 g, eggs (yolks) - 80 g, cream - 100 g, butter - 150 g, citric acid - 1 g, nutmeg - 1 pc., pepper - 0.5 g, salt - to taste.

White sauce with vegetables.
Cut the roots and onions into small cubes or strips, sauté and simmer in the broth until tender. Boil the beans separately. Combine the vegetables, pour in the white main sauce, boil and season with oil. You can prepare the sauce without beans, accordingly increasing the amount of other vegetables. Served to boiled lamb, rabbit, hens, chicks, steam cutlets.
Basic white sauce - 900 g, carrots - 75 g, parsley (root) - 40 g, onions - 40 g, green beans - 30 g, butter - 50 g, salt - to taste.

White sauce with onions.
Boil rice in meat broth, add poached onions and butter, bring until cooked. Rub the mixture through a sieve, boil, season butter, cream and egg yolk. Served with hot meat dishes.
Meat broth - 800 g, rice - 80 g, butter - 70 g, cream - 100 g, onion - 120 g, egg (yolk) - 20 g, salt - to taste.

White sauce with tomato paste.
Add sauteed tomato paste, salt, ground pepper to the hot white sauce, stir and let it boil for 7-10 minutes, strain through a fine sieve and season with butter. Served with egg, poultry, and veal dishes.
White meat sauce - 750 g, tomato paste - 250 g, butter - 150 g, salt, ground pepper - to taste.

White sauce with horseradish.
Finely grate the horseradish, heat with oil, pour in vinegar, boil, add to the steam sauce, not seasoned with oil and citric acid, boil again.
Steam sauce - 800 g, horseradish - 200 g, vinegar - 75 g, salt - to taste.

White sauce with egg.
Add the yolks, beaten with sour cream, into the white main sauce, stir and heat to 70-80? C (do not bring to a boil). The sauce can be seasoned with citric acid, dry white wine and butter. Served to boiled poultry, veal, steam cutlets.
Basic white sauce - 900 g, eggs (yolks) - 80 g, sour cream - 150 g, salt - to taste.

Steam sauce for fish dishes .
Add butter to white sauce and stir until butter combines with sauce. Then season the sauce with lemon juice or citric acid, pepper, salt and strain through a napkin or cheesecloth. To improve the taste, you can add a decoction of champignons (50 g) or boiled grape white wine - 100 g to the sauce during cooking. Serve with poached and boiled fish.
White sauce - 900 g, butter - 125 g, citric acid - 1 g, salt, ground pepper - to taste.

Steam sauce for meat dishes .
Evaporate the meat broth for 20-30 minutes. Dilute the flour sautéed in oil with evaporated broth, add raw white roots and fresh mushrooms(champignons) and cook for an hour, skimming the foam from the surface. Then add lemon juice or citric acid, white grape wine, ground red hot pepper, salt, strain through a napkin, bring to a boil and season with butter. Served with steamed cutlets, chickens, chickens.
Broth - 600 g, champignons - 70 g, flour - 50 g, lemon juice - 30 g, white grape wine - 100 g, butter - 30 g, salt, spices - to taste.

Sauce is a gravy for a main dish or side dish. In addition, it is also used directly in the preparation of some dishes. Herbs and spices, which are often included in sauces, stimulate the appetite and perfectly highlight the taste of the dish, making it unforgettable and unique. Sauces are prepared on a liquid basis with the addition of various ingredients and spices. There are sauces that contain flour, as well as those that do not. In addition, it is worth mentioning the sauces that housewives prepare with butter or vegetable oil, and some use vinegar for preparation.

They are served cold and have no such restrictions. The consistency is also different. Conventionally, they are divided into liquid, medium density and thick. For example, white has a medium-thick consistency. There is a technology for preparing classic base sauces that meets international gastronomic standards.

Sauces are divided into red and white. It is the white sauce that we will focus on in this article. You can prepare a white sauce based on meat, fish or there are also milk and creamy white sauces.

But these are just meager facts. It's time to find out practical recommendations preparing white sauce based on milk.

Recipe 1. Milk-based white sauce

Pour 425 ml of milk into a saucepan. Add a few sprigs of bay leaf and pepper, a little onion and a few sprigs of fresh parsley. Bring to a boil over low heat, remove from heat and let sit and cool completely. Strain back into the saucepan, add 40 grams of butter and 20 grams of flour. Bring to a boil and cook, whisking constantly until the sauce becomes smooth and thick enough.

Everything turned out to be much simpler than you imagined. Now you have a wonderful base sauce to which you can add herbs and lemon juice.

The famous French sauce Béchamel is a classic white sauce. It is prepared with water, milk, and broth. Sour cream is not suitable for its preparation, since it tends to curdle when heated. The base of the sauce is roux (flour fried in butter until golden brown). Flour and are taken in approximately equal quantities, and the amount of liquid depends on the desired thickness of the sauce. The main thing is to add broth or milk gradually.

Recipe 2. White sauce based on broth:

You will need broth, 15-20 grams of flour, 30 grams of butter, spices to taste. Fry the flour in butter until it browns. Add broth and peppercorns, and then cook for another 25-30 minutes over low heat. Strain. Season and add butter.

Then you can add grated onion, parsley, horseradish, and fried mushrooms to the main sauce. You can also beat egg yolks and cream. Then add the sauce and bring almost to a boil, stirring. You have the opportunity to experiment with ingredients, depending on what sauce will be served with it.

White sauce is very versatile. It is quick to prepare and inexpensive, and its delicate texture ideally emphasizes the merits of the main dish without interrupting its taste. That is why it is so valued in cooking. You can serve white fish and seafood, vegetables, rice and pasta. It has already become international. For example, in Italian cuisine it is used to make lasagna. Bechamel is in the "top 5" best sauces France, which is considered the birthplace of sauces. At one time, a simple sauce based on butter, flour and cream created a real sensation.

A few secrets to successfully making Bechamel sauce

1. Overcooked flour can cause the sauce to taste bad. Remember that it should have a light golden hue.

2. Flavoring cold milk with spices and zest will help enhance the flavor of the sauce.

3. Use a wooden spoon or spatula to stir.

4. To save the already prepared sauce from lumps, try straining it.

5. The sauce should be stored in the refrigerator for no more than 2-3 days.

6. The sauce of ideal consistency flows evenly from the spoon.

Bon appetit!

Real technical technological map developed in accordance with GOST 31987-2012 and applies to the main white sauce dish produced by the facility catering.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological report, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \Gross\Net

Broth PF - 1100 - 1100 - 1100

4. TECHNOLOGICAL PROCESS

Pour sifted flour into the melted fat and sauté with continuous stirring, avoiding burning. Properly browned flour should have a slightly creamy color. Pour a quarter of the hot broth into sautéed flour, cooled to 60-70 °C, and stir until a homogeneous mass is formed, then gradually add the remaining broth.

After this, add chopped parsley, celery, and onion to the sauce and cook for 25-30 minutes. At the end of cooking, add salt, black peppercorns, and bay leaf. Then the sauce is filtered, rubbing the boiled vegetables and brought to a boil.

The finished sauce is used to prepare derivative sauces. If the sauce is used as an independent sauce, it is seasoned with citric acid (1 g) and fat (70, 50, 30 g, respectively, in columns I, II, III).

The main white sauce is served with boiled and poached meat and poultry dishes.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance – Characteristic of this dish.

Color – Characteristic of the products included in the product.

Taste and smell – characteristic of the products included in the product, without any foreign tastes or odors.

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)

Technological engineer.

Few people know this gravy. After all, quite a large number of housewives are accustomed to doing classic sauces using tomato paste. However, sometimes you really want to surprise your guests and prepare something for them. unusual dish with creamy dressing.

Quick and delicious white sauce: recipe

This dressing is ideal for a side dish, as well as hot salads and meat. It should be noted that this is the easiest sauce to prepare and does not require many different ingredients.

So what ingredients do you need to purchase to make a delicious white sauce? The recipe for this dressing requires the use of the following products:

• natural butter - 3 large spoons;
• light flour high grade- 2 large heaped spoons;
• fresh milk of maximum fat content - 2 full glasses;
• sea ​​salt and a mixture of crushed peppers - use according to personal discretion and taste.

Step by step cooking method

How to make your own white sauce? The recipe for this dressing requires the use of a thick-walled small bowl or saucepan. You need to place natural butter in it, and then melt it very slowly on the stove so that the cooking fat does not burn. After this, you need to pour high-grade flour into the bowl and mix everything thoroughly.

Finally, you need to heat the milk separately in a bowl without bringing it to a boil. Next, the warm product should be poured in a thin stream into the rest of the ingredients. In this case, all components must be mixed regularly with a large spoon so that lumps do not form in the sauce. After boiling the dressing for another 2 minutes, it should be removed from the heat and immediately used for its intended purpose.

Making a delicious creamy sauce with champignons

Almost everyone likes the recipe for white sauce with mushrooms. After all, such a dressing turns out to be very aromatic and tasty. It can be served with any side dish. For example, a dish made from mushroom sauce and potatoes turns out very tasty, boiled pasta, rice or buckwheat porridge. In addition, this dressing is ideal for making hearty and flavorful homemade pizza.

So, what should you buy to make mushroom white sauce? The recipe for this dressing recommends using the following components:

• fresh champignons - about 400 g;
• high-grade light flour - 2 full large spoons;
• deodorized vegetable oil - 40 ml;
• natural butter - 20 g;
• sweet onions, not very large - 2 pcs.;
• sour cream as fresh and rich as possible - 100 g;
• sea ​​salt, dill and chopped pepper mixture - use according to taste and desire.

Food preparation

Before you make the mushroom white pizza sauce, the recipe for which we are considering, you should process all the ingredients one by one. First you need to wash the fresh champignons well, and then cut them into thin slices along the caps and legs. After this, you need to peel the sweet onions and finely chop them into cubes. As for the dill, it should only be chopped with a knife.

Frying on the stove

How should you cook mushroom white pizza sauce? The recipe for preparing this dressing recommends using a deep saucepan. Pour deodorized vegetable oil into it, then add the mushrooms, wait until the excess liquid has completely evaporated and fry until golden brown. You also need to add chopped sweet onions to the champignons. This vegetable will give the sauce a special aroma and taste.

Stewing a dish

After the ingredients are well fried, add natural butter and the freshest possible sour cream. After mixing the ingredients, they need to be additionally flavored with a mixture of chopped peppers, salt and herbs, as well as high-grade flour. In this composition, it is advisable to simmer the products under the lid for about 5-7 minutes.

After the described steps, the mushroom white sauce should be removed from the stove and then used to prepare delicious homemade pizza or serve along with some side dish.

Prepare a delicious sauce for meat

White sauce for meat, the recipe of which calls for the use of only simple and accessible ingredients, can be served with either boiled, baked or fried steak. This dressing will make your meal even tastier and richer. For this we need:

• any meat broth - about 2 glasses;
• high-grade light flour - ½ cup;
• natural butter - 2 large spoons;
• dill and parsley - use to taste;
• salad onion - 1 pc.;
• bay leaf - several leaves;
• allspice peas - several pieces;
• freshly squeezed lemon juice - use to taste;
• sea ​​salt is not very coarse - use at your discretion.

Cooking process

How to make your own white sauce for meat? The recipe for this dressing recommends using a small frying pan. Melt the butter in it, then add high-grade flour and fry everything thoroughly until light yellow. Next, the ingredients need to be diluted with broth. After this, to the almost finished sauce you need to add chopped herbs, onions fried separately in oil, as well as bay leaves and peppercorns.

After mixing the products, they should be cooked over low heat for about half an hour. At the end, the sauce must be removed from the stove, seasoned with butter and fresh lemon juice. It is advisable to serve the prepared white dressing to the table warm along with veal, rabbit or chicken.

White Bechamel sauce: quick recipe

Bechamel sauce is a famous French dressing that has a special taste and aroma. Previously, this dish was made by boiling a mixture of meat broth and cream for a long time. Today, Bechamel sauce is an oil-flour dressing with milk.

It should be noted that this dish is good to use as a flavorful gravy for various dishes. But the sauce presented is often used as a base for other sauces and soups.

So, to prepare Bechamel sauce we will need:

• high-grade flour - 2 large spoons;
• creamy natural oil- 2 large spoons;
• milk as full-fat and fresh as possible (you can use cream if desired) - 2 cups;
• nutmeg - ½ small spoon;
• not very coarse iodized salt - ½ small spoon;
• ground white pepper - ½ small spoon.

Cooking method

To make your own French Bechamel sauce, you need to take an ordinary dry frying pan, heat it up very high, and then add high-grade flour. It is advisable to fry the flour ingredient for about 5-8 minutes. After this, add natural butter and full-fat milk or heavy cream.

After thoroughly mixing the ingredients, they need to be seasoned with nutmeg, ground white pepper and salt. If you need to get a liquid sauce, then you can add a little more milk to the main ingredients. If, on the contrary, it is thick, then it should be cooked over low heat until it reaches the consistency you need. After these steps, Bechamel sauce is considered fully prepared. It can be safely served to the table along with a side dish or meat. Bon appetit!

29.Technology for preparing milk sauces.

Milk sauces are prepared with white fat sauteing, light cream color. Whole milk or milk diluted with broth or milk diluted with water is used as a liquid base.

In a bowl with a thick bottom, prepare a white fatty sauté in plum oil so that it almost does not change its color and gradually dilute with hot milk with continuous stirring, cook for 7-10 minutes over low heat, add salt, sugar and strain, then bring to a boil and pinch the plums with pieces. oils

Consistency: liquid, medium-thick and thick

Liquid sauces are used to top vegetable cereal dishes and season boiled vegetables.

Medium thickness for sautéing vegetable dishes, fish meat and for seasoning poached vegetables

Thick for stuffing.

Derivative sauces are prepared based on milk sauce.

Milk sauce with onions. Finely chop the onions, sauté in drained butter so that the color does not change, add meat broth, cover with a lid and simmer until the onions become soft.

IN milk sauce add prepared onion, cook for 5-10 minutes, add salt and pepper. strain the sauce, puree the onion and bring to a boil.

Ous served to natural cutlets And fried meat from lamb.

Sweet milk sauce.

30.Technology for preparing sour cream sauces.

Sour cream sauces can be natural and white sauce. The natural sauce is prepared using white sauté and sour cream, which is the liquid base. But more often they prepare a cheaper one sour cream sauce on white sauté and a liquid base consisting of 50% sour cream and 50% meat or fish broth.

Sour cream sauce.

White dry sauté, cool, dilute with a small amount of chilled broth and add to hot broth, cook for 10-15 minutes, sour cream, bring to a boil, combine with white sauce, add salt, cook for 3-5 minutes, strain and bring to a boil, pinch with butter. Used for meat, fish and vegetables cottage cheese dishes for preparing derivative dishes.

Sour cream sauce (natural).

Bring the sour cream to a boil. The flour is lightly sautéed without oil, cooled, mixed with butter, gradually added to sour cream, stirred and brought to a boil.

Sour cream sauce with onions. Sour cream sauce with onion and tomato.

Sour cream sauce with horseradish.

31. Technology for preparing sauces without flour: egg-butter sauces and butter mixtures.

Flourless sauces are prepared using drained oil, vinegar, fruit and berry decoctions.

Egg-butter sauces. This type of sauce includes Polish rusk sauces, etc.

Polish sauce. Boil the eggs hard, cool, peel, finely chop the herbs, finely chop the butter. Melt, combine with eggs and herbs, add lemon juice or lime. Acid salt. The sauce is stirred and heated at a temperature not exceeding 70. Used with boiled fish.

Polish sauce with white sauce. Hollandaise sauce.

Oil mixtures. oil mixtures are softened butter mixed with crushed additional products (herring, cheese, herbs, etc.) after mixing, formed into a block or cylinder and cooled. Cut into pieces weighing 10-15 g

The butter mixture must be refrigerated to maintain its shape.

Used on vacation fried fish meat for preparing and decorating cold dishes and sandwiches.

The oil is green. Finely chopped parsley, lemon juice are placed in softened butter, mixed thoroughly, shaped, cooled and chopped. Used with fried fish and meat dishes.

Butter with mustard. The softened butter is combined with the prepared mustard, beaten, shaped and cooled. For sandwiches, food decoration

Yolk paste. Yolks boiled eggs separated from the rolls, wiped and combined with softened butter and salt. For sandwiches, decorating stuffed eggs.

Ham butter. Avocado oil. The oil is raw. Rose oil.

Cheese paste. Herring oil

32.Technology for preparing sauces with vegetable oil and vinegar.

Cold sauces are prepared with vegetable oil and vinegar.

Sauces with vegetable oil. This group of sauces includes mayonnaise, its derivatives and dressings for salads and herring.

They are served with cold dishes and appetizers made from fish, non-fish seafood, and hot dishes made from game poultry.

Salad dressing. Vinegar is combined with sugar, salt and pepper, mixed and vegetable oil is added. To ensure that the dressing is homogeneous, shake it before pouring. Used for drizzling salads fresh vegetables vinaigrettes and vegetable side dishes.

Mustard dressing. Grind table mustard with salt, sugar, pepper and dilute with vinegar, add strong oils and shake. It is seasoned with vinaigrettes, herring and cold side dishes.

Mustard dressing with yolks.

Sour cream dressing with herbs. Combine sour cream with vegetable oil, add greens, onion, parsley, pepper, salt and stir.

Mayonnaise sauce. yolks raw eggs separated from proteins. The yolks are ground with salt and sugar. Add vinegar while stirring until oil is completely combined, add vinegar and stir.

Mayonnaise can be prepared with the addition of white sauce. The flour for the white sauce is heated without fat, discolored, cooled, diluted with a mixture of cold broth and vinegar, brought to a boil, then cooled.

Mayonnaise is used to prepare salads, meat dishes and derivative sauces.

Sauce mayonnaise with sour cream. Add sour cream to mayonnaise and mix. Add to cold fish dishes for dressing salads.

Mayonnaise sauce with jelly. Mayonnaise sauce is combined with chilled meat or fish jelly, which is still in a liquid state. Stir while whisking. For preparing jellied dishes.

Mayonnaise sauce with horseradish. horseradish is finely grated, scalded, cooled and combined with mayonnaise. Served to stuffed fish boiled meat.

Vinegar-based sauces. Vinegar-based sauces include vegetable marinades and mustard.

Vegetable marinade with tomato. vegetables are cut into strips and sautéed in vegetable oil until half cooked. Add pomatupure and continue sautéing for another 10 minutes. Pour vinegar, bay leaves, pepper, salt, sugar into vegetables and mix. Boil at low boil for 15-20 minutes and cool. Use marinated fish for the dish.

Prepare the marinade without tomatoes. To thicken it, flour or potato starch is added at the end of cooking.

Horseradish sauce. The horseradish root is kept in cold water for 1.5-2 hours, finely grated, poured with boiling water and kept covered until it cools. Add vinegar, salt, sugar and stir. I serve it with cold meat and fish dishes.

Horseradish sauce with sour cream.

Table mustard. Mustard powder is poured with boiling water, left for 5-7 hours, water is drained, vinegar is added, salt is sugar. The oil is mixed.

Meat jelly. Gelatin is soaked in cold water. Boil the bone broth, strain and remove the fat. The guy is prepared as for fish jelly from proteins and eggs. Gelatin is introduced into the hot broth, vinegar or citric acid is dissolved, then the draw is removed in 2 steps. The jelly is brought to a boil, kept on the edge of the stove for 10-15 minutes, filtered, brought to a boil and cooled. Used for meat eggs and garnish for cold dishes

Fish jelly.

33. Technology for preparing sweet sauces.

Sweet sauces from fresh canned dry fruits and berries from pureed juices and milk syrups.

Apple sauce. The apples are washed, removed from the seeds, cut into slices and simmered in water, rubbed, combined with a decoction of lime sugar. bring to a boil and add diluted starch. Bring to a boil again. served with casseroles, puddings and pancakes.

Sweet sauce made from dried fruits. The dried fruits are sorted, washed, soaked in water to swell, and the seeds are removed. Large ones are cut, boiled, add sugar and potato starch diluted in cold water. Bring the sauce to a boil, add lime acid and cool. They fall on cutlets, meatballs, etc.

Apricot sauce.

34.Use of sauces industrial production and food concentrates.

Industrial sauces

The food industry produces various sauces, many of which have a very spicy taste (tkemali, “Yuzhny” sauce, curry, hunting sauce, etc.). They are served in small quantities to dishes such as kebabs, lula kebab, etc., or used as additives in the manufacture of culinary sauces.

The use of industrially produced sauces allows us to expand the range of sauces used in public catering.

Mayonnaise. They are used to prepare salads and other dishes, or derivatives are prepared based on them.

Spicy tomato sauce. It is prepared from fresh tomatoes or tomato puree with the addition of sugar, vinegar, salt, onion, garlic and spices. Used in the production of meat, fish and vegetable dishes.

Kuban sauce. It is produced by evaporating tomatoes with sugar, garlic, salt, vinegar, and spices. Add to meat sauces and mayonnaise. The sauce can be used when serving meat, fish and vegetable dishes, as well as for seasoning borscht and cabbage soup.

Ketchups. They are also produced from tomatoes or tomato puree with various additives, but their tomato content is lower. To give the required consistency, thickeners (modified starches, etc.) are added to ketchups.

Southern sauce. It has a very pungent taste and a strong spicy aroma. A sauce is prepared from fermented soybean hydrolyzate with the addition of applesauce, tomato paste, liver, vegetable oil, spices, herbs, onions, garlic, raisins, vinegar and wine (Madeira). Served with dishes oriental cuisine, added to red meat sauces and mayonnaise.

Tkemali sauce. It is prepared from tkemali plum puree with the addition of basil, cilantro, garlic and red hot pepper. Has a sharp sour taste. Served with Caucasian cuisine.

Fruit sauces. They are prepared from fresh ripe apples, apricots, peaches and other fruits. Used in the preparation and serving of cereal and flour dishes or added to mayonnaise sauce.

In addition to ready-to-eat sauces, food industry produces concentrates of white, mushroom sauces and their derivatives. They are a powder that, before use, is diluted with water in the required amount, boiled for 2-3 minutes, then butter is added. The raw materials for sauce concentrates are dry meat, mushrooms, vegetables, sautéed flour, tomato powder, powdered milk, sugar, salt, citric acid, spices, monosodium glutamate. They are stored for up to 4 months.

Food concentrates. Food concentrates are products that are ready to eat or require minor heat treatment. Distinctive Features they are low moisture content (from 4 to 12%), facilitating long-term storage product without reducing quality, high concentration of nutrients and good digestibility

egg powder and dairy products (whole or skim milk powder, whey powder, buttermilk)

35. Cooling, freezing, defrosting and heating individual components for soups and sauces.