Meat dishes on the table - commonplace or festive - appear punctually.Properly cooked, they always deserve their portion of attention and admiration.But they often lack the small, but very important detail: the sauce.That he is able to change the classic taste of even the most simple dishes.
How to choose the correct sauce to meat?
If this poll ordinary housewives, unrelated to the cooking art, it turns out that the most popular additive to meat - ketchup.And in this range are often terminated.Someone may replace him on the tomato paste, but rarely are looking for something different.But what actually exists a variety of sauces that can please even the most demanding gourmets!How to sort them out?The surprise of domestic and sudden or long-awaited guests?
Special rules there - combined with meat and spicy, and sour and sweet taste;good to him any spices, berries, fruits and vegetables.But there are several recommendations from eminent chefs to facilitate choice.
meat, meat with lots of fat (roa
boiled or baked without additional fat meat as a stew on the water perfectly with cream sauce.In them his way, and you can bake: this will help you to save a piece of lean juiciness.
in sauces for meat, too, there are several tricks and rules that you need to know.For example, fruit and berry variations usually based on acid species (cranberries, currants, cranberries, unsweetened apples, plums).It is important to create a uniform consistency.For this purpose, first boil the berries and fruits, are deprived of the skin, where it is possible (to be removed before cooking apples with plum after blanching), and then passed through a blender or mixer whipped.
have creamy sauces and vegetable base often becomes a mixture of flour and oil, which is prepared in advance.Flour poured on a hot frying pan and fried a few minutes.This is usually done on a dry container, but in some cases pre-warmed oil therein.Only after such procedure flour shifted to the remaining ingredients of the sauce.
cream sauce to the meat: the best recipe variations
sour cream or cream sauce, as already mentioned, it is desirable to use for cooked meat or when baking and stewing.It also goes well with any fish.Variations he is definitely a lot.It can be called cream all versions that are based on this dairy products.
version of the classic
- Sour cream (yogurt) - 200-250 ml
- Garlic - 3-4 cloves
- Greens - to taste
- Sugar - 1 ch. L.
- Salt - to taste
- in small deep bowl (preferably plastic) laid out semi-liquid cream or yogurt.
- cleaned garlic clove, finely cut and run through the press.My favorite green beret 1 beam.Classical supplements are dill and cilantro.They want to cut as finely as possible and put in a bowl with sour cream and garlic.
- spiked with sugar and a pinch of salt, then beat with a whisk or electric mixer blend at low power.Post to the finished meat or soak in the sauce before baking the pieces.
- Low-fat sour cream - 150 -200 ml
- Garlic - 2-3 cloves
- Mayonnaise - 1 tbsp.
- herbs, salt and pepper - to taste
- Dry mustard - 1 ch. L.
- Lemon juice - 1 ch. L.
- in a plastic cup chopped garlic mixed with salt and mash with a fork.It wanted to turn it into pulp.The same can be press.
- pinch of black pepper and paprika poured into the cup.Bunch of parsley and dill chopped knife carefully and sent to the same.In addition - a little green onion and a bit of Siberian dry mustard.All of this is filled with 1 tbsp.mayonnaise.
- Now mixture was poured lemon juice, sour cream and then injected with a low percentage of fat.Its amount depends on the density of the sauce, which wants to get.
- The original recipe uses buttermilk, which is easily done at home: in 1 tbsp.diluted milk 1 tablespoonvinegar, and the product is left in a warm place for 15-20 min.
- If necessary, add a little more sauce and seasoning salt.Further, the cup must be put into the refrigerator for 3-4 hours. Like the previous sauce, American may be submitted to the finished meat, but you can marinate it in the product before baking.
berry sauce to the meat: cranberry, cranberry and cherry plum
classic cranberry sauce to the meat is very simple.Berry takes a fresh, and if it is taken from the freezer, thawed want to give it to remove excess liquid.Her relationship with the water is 2: 1, and it requires vymeryat glasses.And to sugar - the last ingredient sauce - is 4: 1.
first preparing the syrup: sugar and water boiled in a pot or a deep bowl for 5-7 minutes, at the same time the berries are ground with a mixer.Once they accept relatively uniform consistency, they should be moved to a cup of syrup, do not remove from heat.Power decreases to a minimum, and the mixture is languishing for 10 minutes.During this time, it should stir.The fridge is a way to keep the sauce for 2-3 weeks.
cranberry sauce to the meat can be prepared by analogy with cranberry, and you can use the more interesting recipe.In this case, the berries are filled with boiling water and put in a metal bucket on the stove.Will cook for 10-15 minutes., To razmyagcheniya.Posle which pass through a blender.Now it is necessary to introduce additional components - sugar, wine and salt.On 1 st.berries (starting material) requires about 3-4 tablespoonswine and 1 tablespoonsugar.Salt pinch as black pepper.A final accord could be lemon juice, if you want to add to the mix sour.
meat sauce with plum popular in Georgian cuisine, and European.The latter, almost unknown to most option and worth considering.Plums (0.8-1 kg) moved, washed and laid in a deep steel dish or pan.Filled with water (50-100 mL) and boiled for 3-5 minutes, then carefully frays through metal strainer, remaining in the same pot.
simmered plums cooked 30-40 minutes, and then it poured sugar (50-60 grams) and red pepper (1 tsp).After another 2-3 minutes to get laid frayed clove garlic and 1 tspfennel seeds.They, too, is a pre-grind.The final stage - 1 tspapple cider vinegar.You can add variety if plum replace sour apples.
sauces for meat: unusual recipes for gourmets
Complete selection of sauces for meat dishes especially would like to several exotic version that can surprise guests and home or treat yourself, discover new facets of flavor in the foods.
To roast meat will be the perfect choice lemon-onion sauce.Red onion bulb (1 kg), cut in butter and saute for 3-5 minutes.For this purpose we choose olive oil in a pan to pour a 40-50 ml.Then add the red wine (75-100 ml), pour sugar (50-70 grams), is added to wine vinegar (2-3 tablespoons).The entire mixture is cooked at low power 50-60 minutes.As a result, you should get a thick jelly-like mass.Store the sauce can be for 1 month.
salsa can be called the best choice for those who appreciate the spicy taste.His advice has served with fried meat and marinate it still raw, preparing to bake the pieces.It is prepared in minutes.In the bowl of a blender combine the anchovies (50-70 g), capers (1-2 tsp) mustard (1 tablespoon) and olive oil (3-4 tablespoons).There also pour a variety of seasonings.Usually it is mint (15-20 g), parsley (20-30 grams), basil (5-10 g), a clove of garlic.Herbs are torn, garlic passed through the press.All components are ground, after which the sauce is desirable to cool.
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Certainly, to describe all the sauces, which can be prepared with meat dishes - a difficult task.However, if you know the key patterns and technology, it is possible to diversify the classic recipes are constantly getting new versions of gravies and sauces.By varying the ingredients in its sole discretion, you are sure to get something worthwhile.