Aromatic sauces with spicy herbs

Sauce gives the main dish a more delicate taste, makes it stronger and more expressive, giving its appearance, color, aroma and taste a true pleasure. The important role of the aromatic sauce in the culinary palette of any national cuisine inspires the culinary specialists of the whole world to create all new and new recipes of sauces, for the preparation of which each mistress has her own secrets. However, the mandatory addition of sauces to spicy greens remains unchanged. Fragrant sauces with herbs make up a special refined and piquant appearance of this dish, besides they can be cooked without adding flour, which makes them even more attractive. The originality of each sauce is attached to that greenery, which is added to it immediately before the readiness. For this use in various combinations of basil, cucumber grass, dill, tarragon, chives, parsley or garden or curly. Everyone who wants to experiment, you can recommend first to master the three main types of sauces, which include:

white sauce , sauce bechamel, Brown Sauce.

Of these basic species, you can use an herb and herbs to obtain an infinite number of options. For all kinds of greenery, there are recommendations, with what dishes they can be used. This helps to navigate their choice for making sauces.

White sauce

30 g butter or other fat 30 g flour

1/2 l meat or vegetable broth or decoction

20 g butter

From flour and oil fried to golden yellow, prepare the dressing. After putting it off the fire, pour about 1/3 of the liquid, mix it, put it back on the fire and, constantly stirring, quickly bring the mixture to a boil. Stir until the sauce becomes homogeneous. Then pour the rest of the liquid and continue to boil in an open container, stirring constantly, for 15 minutes. After the end of cooking, to improve the taste, put the butter in the sauce;can be slightly salted. Bechamel

30 g butter or other fat 30 g flour 1/2 l milk

1 pinch of muscat color, black pepper

1 onion, cooked until soft and mashed through a sieve, or 1 tbsp.l. Onion flakes First, prepare the main white sauce. Shortly before the end of cooking, put the spices and onions. The sauce is served to boiled and stewed vegetables, boiled meat, rice. Brown sauce 30 g of butter or other fat.30-40 g flour 1/2 l of strong meat broth.1 onion 1 small carrot 1 pinch of salt and nutmeg color

1-2 tsp.sour cream

2 tsp.tomato puree

Fry the flour to brownish color, pour about a third of broth, with constant stirring bring to a boil, until a homogeneous mass. Add the vegetables and spices with the rest of the broth and cook the sauce with constant stirring for about 30 minutes. Pass through the sieve, if you want to make the sauce more tenderly, add sour cream. Served to beef, veal, liver, pasta, etc. Sauce with parsley basic white sauce or beshamel

3 tbsp.l.chopped parsley

1 tsp.finely chopped chopped onion 1/2 tbsp.l.lemon juice marjoram, cucumber grass, dill

At the end of the sauce, add the remaining ingredients. Serve to fish and poultry. Garlic sauce basic white sauce

2 garlic cloves

Garlic paste is added to the dressing at the end of the preparation, brought to a boil, then

is added the remainder of the meat broth.

sauce is served to beef.

Goulash Sauce

It is recommended to prepare a mixture of the following

spices:

80 parts of ground sweet red pepper

( to taste you can add a little bit of burning

pepper), 3 pieces of cumin, 3 parts of coriander,

3 pieces of black pepper, 2 parts of nutmeg or nut, 1 part of bay leaf, 1 part of cinnamon, 1/2 part of clove. The basis of this original sauce is also the basic brown or white sauce, and spices are added at the end of cooking to taste. They are served mainly with goulash from pork or beef.

Sauce for game

40 parts of black peppercorn, 20 parts of fragrant pepper, 15 parts of ground black pepper, 15 parts of thyme, 3 parts of sweet red pepper, 3 parts of oregano Base - white sauce on meat broth. The mixture of spices is added at the end of cooking. You can change the ratio of spices and their number depending on your taste. Spicy Andalusian sauce

4 large fleshy tomatoes

1 pod of green pepper

for 1 tsp.(without top) celery salt and black pepper

5 stuffed olives

2 cup dry sherry

1/2 cups mayonnaise and olive oil 2 tbsp.l.chopped marjoram

1 tbsp.l.chopped chabera

This is a typical sauce of Spanish cuisine. Tomatoes for 3 minutes in boiling water, then remove from them peel and cut. Pepper cut along, clean and finely chop. Pieces of tomatoes with celery salt and spices boil for 2 minutes. Add the pepper and set aside for 10 minutes with a fire. Then add the finely chopped olives, chopped marjoram and savory, pour in sherry, mayonnaise and butter. Make sure that the stems do not fall into the sauce. Ready sauce is served only for other laziness to pork chops, a bird cooked on a grill, veal, meat pates, boiled sea fish and boiled eggs.

Green Frankfurt sauce by 2 bunches of onion and parsley on 1 bunch of dill, tarragon, cucumber sprouts and basil

2h.l.(without top) sugar.(without top) salt 1/2 tsp.white pepper 2-3 tbsp.l.lemon juice

5 st.l.vegetable oil

for 1/2 tea cup of lettuce mayonnaise, cottage cheese and sour cream 2 hard-boiled eggs This is a spring sauce that can be prepared only from fresh greens. Wash all the greens, allow the water to drain and remove the hard parts of the stems. Greens finely chopped, put in glass or ceramic dishes, sprinkle with lemon juice, mix with vegetable oil and leave for 5 minutes. Then mix 125 ml of hot water, mayonnaise, cottage cheese and sour cream in a mixer. Add prepared spicy greens. Eggs cut and mixed with the rest of the food. Sauce to serve cold to fish, cooked in a grill: trout, salmon, beef, pouring meat and fish.

Frankfurt green sauce variant

The Frankfurt green sauce consists of a mixture of seven freshly picked greens: borage, fennel, watercress, parsley, anise, sorrel and onion,

. To prepare the sauce for 4 persons, 200 grams of the listed green will be needed. Herbs should be washed, dried and chopped, add a little sour cream to them and mix everything thoroughly with a mixer until creamy. To taste add lemon juice or a little fruit vinegar, 125 g of mayonnaise or 2 cups of natural yogurt without sugar, perhaps a little salt, pepper, sugar and mustard. Eight hard-boiled eggs cleaned, cut in half and lay out in the

ready-made sauce. Sauce to decorate with fresh herbs.