Wednesday, 4 December 2013

Recipes classic sauces

In many ways, the sauce is food components Cinderella. Normally, thrown together at the last minute or just to keep other wet "out there" food. Or, sauce and water to form a sauce and / or combined with the thickness of wine.

However, the food is an integral part of a sauce in the French culinary tradition. You must delete a sauce to complement the food delicacies and meals are prepared. Why each kitchen will be based in the French tradition of creating a specific Saucier sauce.

Of course, all the fire in one of the meals of a pot, pan filled to the unique tradition sauces. But then kitchens and developing special pans of the main food and sauces can be prepared separately. In fact, sauces as we know it today (aka my spice) begins to develop a tradition of eating in various advisory Rome.

At the same time, many fish dishes, as (usually tomato-based) sauce cooked bold in many dishes as Ragusa, we note that themselves. BBQ sauce and a modern kitchen form the repertoire of every cook should be very basic and hot sauce along with such b├ęchamel, Holandais, anger, spicy, a number of classics like marinara sauce.

Classic sauce, of course, essential for the white sauce recipe is given below:

Classic White Sauce


425 ml of milk

2 stalks celery

1 bay leaf

Button 1 knife

10 pepper

1 slice of onion 0.5 mm

40g butter

20 g of wheat flour

salt and freshly ground black pepper, taste


Celery, bay leaves, mace, black pepper and a little milk in the pan with the onion. Cook over low heat (only about 5 minutes) and after (shooting smell) until you remove from heat and strain into a jug or bowl.

Add the butter to the pan and then add the flour and mix vigorously slightly melted to make a smooth paste. Including all times and continue until all the liquid (including each bullet completely before adding the next), stirring, add a little milk at a time.

Reduce heat to the lowest setting and hitting occasionally, cook the sauce for 5 minutes wait. Season ends with salt and pepper and use.

The following Australia revenue based on the original, for a BBQ sauce:

barbecue sauce


1 tablespoon of apple cider vinegar

2 tablespoons powdered mustard

1 tablespoon pepper tea powder

1 tablespoon apple tea floor

1/2 teaspoon salt tea

180ml passata (tomato sauce)

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

2 tablespoons lemon juice

4 pepper berries from Jamaica, spraying

2 crushed juniper berries,

10 Long fruit pepper powder (optional)


Simply mix all ingredients in a small bowl and mix well. The pepper for an extra touch, add 10 surface long fruit.

Brine and / or use as a basting grilled meat sauce.

No comments:

Post a Comment