Red Sauce - general principles and methods of cooking
“Do not pour sauce on a dish, but serve it specially,” Peter I taught his subjects. Russian cuisine borrowed many dishes from Western European countries, but this does not apply to sauces - thick, acidic gravy was prepared on a vegetable and meat basis and was called mukovniki, which were divided into light and dark. The sauce makes the dish more aromatic, awakens the appetite, promotes better digestion and separation of gastric juice.
Red sauce is prepared on the basis of broth from well-roasted and boiled bones, with the addition of butter and flour. But tomato sauce, or ketchup, despite the bright red color, is classified in cooking as a white sauce with tomato, since its basic base does not contain brown broth. We mention them only in order not to violate color stereotypes, and concentrate on a real rich meat sauce.
Red Sauce - Food Preparation
In order to get red brown broth, you need to boil bones for a very long time, after frying them to a rosy color. The basis of the sauce is red flour passerovka. Flour is fried to red-brown color and diluted with broth. The main sauce is easy to get, and then it all depends on the dish for which the sauce is prepared, as well as the imagination and skill of the cook. You can add flavors to the red sauce using sour cream, vegetable or butter, various spices, aromatic roots and herbs. Too greasy sauce is easily corrected by straining through a cloth moistened with cold water.
Red Sauce - Best Recipes
Recipe 1: Red base sauce
A good sauce can emphasize the dignity of a dish, and a bad one can hopelessly spoil it. Red sauce requires patience, skill and taste. It is not by chance that entrepreneurs in restaurants have a specially trained chef - a specialist in sauces. The basic recipe will help each housewife become a cook pro - having learned to cook him, you will organize a home restaurant for your loved ones.
Ingredients: brown broth (1 liter), butter (50 grams), carrot, onion (2 pieces), wheat flour (350 grams), sugar (25 grams).
Method of preparation Cook the brown broth - fry the bones and put them in the pan. Cook a few hours, filter. Divide the broth into 2 parts. Fry flour without fat in a frying pan, cool a little and pour warm broth. Beat the mass until the lumps disappear. Also passace onions and roots, mix with the second half of the broth and bring to a boil.
Then mix everything together and cook for half an hour. At the end of cooking, heat the sugar in the pan and add the woman to the sauce, strain, grind some vegetables, add salt, and add spices. Bring to a boil and cool. Now in this sauce you can add other ingredients to taste - onion, vinegar, wine, mustard, garlic, and so on.
Recipe 2: Red wine and mushroom sauce
If you have already learned how to cook a basic sauce, it will be much easier to move on. Taking it as a basis, prepare the mushroom sauce. Mushrooms need quite a bit, but if you want to cook a real mushroom dish, increase their number and add a side dish - mashed potatoes, rice or pasta.
Ingredients: Red sauce according to the original recipe for the base (1 glass), onions (several heads), mushrooms (200 grams), tomato (1 spoon), butter, red wine (2-3 spoons), salt , pepper, garlic and greens.
Method of preparation
Peel the onions and mushrooms, rinse and dice. Fold in a saucepan and sauté in butter for 10 minutes. Add red table wine and chopped parsley to the prepared sauce. Squeeze the garlic at the very end. Hot sauce can be served with poultry, game or meat products - meatballs, meatballs, meatballs.
Sample dishes with red sauce
Recipe 1: Beef stewed in red sauce
In addition to beef broth, we will need meat, garlic, some wine and paprika. The dish turns out amazing - soft meat in a sauce with vegetables and spices.
Ingredients: Beef (600 grams), broth (1 liter), paprika (1 spoon), tomato puree (1 spoon), butter (40 grams), red wine (100 ml), vegetables (3 - 4 types for a garnish), flour.
Method of preparation
Peel and chop the vegetables. Bring broth for boiling and cook meat in it until cooked. Remove from heat and leave for 10 minutes. Boil the vegetables in the broth. Mix onion, oil, paprika, garlic, wine in a saucepan, simmer until half the volume reduced. Mix with broth, tomato, and boil. Paste the flour in a pan in butter, mix gently with the sauce. It remains to bring to a boil, remove from heat and let stand.
Recipe 2: Chicken Liver in Red Wine Sauce
The liver, especially the chicken, is a product that cooks very quickly. If it is overcooked, it becomes hard and tasteless; therefore, do not overdo it in a frying pan. And after adding the sauce, the dish is just to bring to a boil - and it is ready.
Ingredients: chicken liver (300 grams), mushrooms (champignons, 100 grams), red wine sauce (200 grams), butter (40 grams), salt, pepper.
Method of preparation
Make sure that the bile is properly removed in the liver. Rinse and lower for a few minutes in boiling water. If the pieces are too large, cut them in half. Salt, pepper and fry in oil. Add the mushrooms and fry until the mushrooms are browning. Mix with sauce and bring to a boil. Serving to the table - sprinkle the dish with greens right on the plate, you can add sour cream or tomato sauce. The best side dish can be crumbly rice or fried potatoes.
Red Sauce - useful tips from experienced chefs
If you link the name of the red sauce with color, rather than brown broth, in addition to ketchup, you can call a few common sauces.
The brand of spicy red sauces is Tabasco. It is prepared from Tabasco - the fruits of cayenne pepper, with the addition of vinegar. For storage and aging of the sauce using oak barrels of white Limousin oak. Spicy taste and special sourness are popular around the world. Red peppers are ground in puree with the addition of special salt. The mixture is then poured into barrels and left for three years to ferment. At the end is filtered and with the addition of vinegar bottled. Tabasco is a hot seasoning, an indispensable ingredient of the Bloody Mary - an alcoholic cocktail.
Another red color is salsa, a typical Mexican sauce. Tomatoes can be mixed with physalis and chilli, pepperoni, onion and garlic. The unusual for Russia combination of onions and feijoa in Mexico is as native as our ramson or radish.