Sauce for pork and other meat
The most common sauce for pork -Béchamel. To make it, you need 55 g of butter, 1 spoon of wheat flour, 0.6 l of cold milk. In the saucepan, melt the butter and add wheat flour, fry for about 2.5 minutes, then pour in a little milk. Sauce cook for 10 minutes, stirring constantly, otherwise it can burn. The mass is cooled, while it thickens. If you add half the mushroom cube to this pork sauce, the taste will be much more intense. Milk in the recipe can be replaced with chicken or pork broth. In this case, you will get a base for the sauce "Robert" - an old French seasoning.
To prepare the sauce "Robert" you need to fryon butter, onion, pour a little dry white wine and the basis for the sauce. Mix well the mass, warm it over a small fire, add a descriptive spoonful of mustard. Porridge sauce thoroughly and cool.
When roasting pork in a frying pan, stands outmeat juice, which thickens at the bottom of the dishes and "caramelized." To prepare the sauce meat juices deglaze, that is mix with a small amount of liquid. Sauce for pork from meat juice can be prepared with the addition of cream, brandy, vegetable broth, sour fruit juice, port. In sauces on meat juice, also add various vegetables, for example, tomatoes. Mixed with meat juice, tomatoes turn into a puree mass, which is seasoned with wine vinegar and served with roast pork and sausages. Unusual sauce is obtained by degreasing the meat juice with wine. Then the sauce is added prunes, a little jelly and red currant or cranberries, thick cream. The sauce is warmed up a bit and fed to the ham or baked pork.
Pork is often cooked shish kebab, recipes of whichusually they are looking. But the sauce for shish kebab, as a rule, is ignored. Shish kebab can be served with a simple ketchup, but specially prepared sauce will be much tastier. To prepare a shish kebab sauce, mix tomato paste with a small amount of boiled water. Prunes need to be soaked and let through a meat grinder or cut very finely. Add in the tomato paste chopped prunes, a few ground walnuts, coriander seeds, lemon juice. Boil the sauce on a small fire for 5 minutes, cool. Serve the seasoning better chilled.
Beef sauce
To make the sauce you need 55 gramsbutter, 150 grams of white mushrooms or fresh mushrooms, broth, a spoon of wheat flour, 0.6 liters of tomato juice. Mushrooms need to be cleaned and cut into thin plates. Then fry them for 6 minutes in butter. Pour wheat flour into the mushrooms, pour tomato juice and broth. Cook the sauce over low heat for about 25 minutes. Serve warm.
Well suited to boiled beef saffronsauce. To make it, you need 1 liter of meat broth, 40 g of butter, 1.3 tablespoons of wheat flour, a small onion, celery root and parsley, white dry wine, powder or saffron infusion. It is necessary to finely chop the onion and fry it on creamy butter. In the broth put the chopped white roots and fried onions. Add the broth-diluted flour, pre-fried with butter. Cook for one hour. Wash the sauce, add saffron and white wine, warm.
For roasts from beef Romaniansauce "Sharpen". To make it, chop the garlic with fry, then add a little flour. Dilute mass with hot broth or boiling water. Boil for 10 minutes, season with a small amount of wine vinegar and red pepper. This sauce can also be prepared with tomato paste. "Sharpen" is perfectly combined with mutton, dishes from any bird, game.
