Many people are aware of the benefits of spinach, but not everyone knows what and how to cook from it. One option is a spinach to meat sauce. Its creamy taste sets off the taste of lean meat especially well, it is also suitable for fish and poultry, as well as for spaghetti. Cooking this unusual and delicate seasoning does not take much time and effort, and any dish with it will turn into an exquisite delicacy.
Cooking Features
The technology of cooking spinach sauce may vary depending on the recipe, but the general principles, as a rule, remain the same.
- Fresh spinach is best for preparing the sauce, but it can be used and frozen. In this case, it needs to be allowed to thaw out, after which it remains to be ground in the same way as normal. If you put frozen spinach in the sauce without defrosting it, you need to consider that it contains a lot of moisture and, accordingly, you will need a little less cream or other liquid that serves as a base.
- Spinach sauce can be a different consistency, in some cases it may require a blender.
- You can thicken the spinach sauce with flour or starch. Often, for this purpose, used eggs, cheese. If you are preparing the sauce with the addition of fresh yolks, you can brew the sauce only on a water bath so that it does not turn into an omelette. When using flour, it is first fried, with or without butter, to a caramel shade, and only then cream is injected, pouring them in a thin stream and whipping intensively with a whisk. This technology allows you to give the sauce a creamy hue, to avoid the formation of lumps.
- Spinach sauce can be based on milk, cream, sour cream.
Most often, spinach sauce is served hot to meat, but it will be tasty and chilled.
Spinach sauce with cream
Composition:
- fresh spinach - 0, 45 kg;
- cream - 80 ml;
- butter - 20 g;
- garlic - 2 cloves;
- wheat flour - 20 g;
- onions - 100 g;
- nutmeg - a pinch;
- salt and pepper to taste.
Method of preparation:
- Enumerate the spinach, remove faded and spoiled leaves, rinse and dry, spread out on a clean towel.
- Cut the spinach into medium sized chunks.
- Peel the onion, cut it into small cubes.
- Finely chop the garlic cloves.
- Melt butter in a frying pan or saucepan. Put the onion in it and fry it for 2 minutes.
- Add the garlic and fry it with the onion for 3 minutes.
- Add spinach. Cook it until its volume is tripled.
- Fry the flour in a separate pan.
- Pour to it, whipping, whipping, cream.
- Pour the cream into the frying pan with spinach, add salt and spices to taste. Stir and cover. Tomite 2 minutes.
The sauce is prepared quickly, and this process does not require great skill from the hostess. If desired, ready-made sauce to make it smoother consistency can be crushed with a blender, but this is not mandatory.
Spinach sauce with cheese
Composition:
- spinach - 0, 3 kg;
- cream - 0, 2 l;
- garlic - 4 cloves;
- cheese - 80 g;
- butter - 30 g;
- salt, spices - to taste.
Method of preparation:
- Spinach, sorting and washing, dry and finely chop with a knife.
- Cut the garlic cloves into thin slices.
- Rub cheese on a fine grater.
- Melt the butter and put the garlic in it. Fry only for 3-5 minutes, then remove, and put spinach in the pan.
- Cook the spinach until it settles.
- Mix cream with salt and spices, add spinach to them.
- Simmer the spinach in the cream until it is completely soft.
- Add the grated cheese in portions and let it melt.
This sauce should always be used hot. For example, they can pour meat or pasta before serving.
Spinach Sauce with Egg
Composition:
- spinach - 0, 35 kg;
- chicken egg yolks - 2 pcs .;
- cream - 150 ml;
- onions - 100 g;
- butter - 40 g;
- garlic - 2 cloves;
- salt, spices - to taste.
Method of preparation:
- Peel the onion and chop it finely.
- Fry until soft in butter.
- Add the finely chopped spinach and cook it until it settles.
- Transfer to a bowl and chop with a dip blender.
- Pass the garlic through a press, mix with cream.
- Separate the yolks and whisk them, whip them together with the cream.
- Salt and season the mixture to taste.
- Place in a water bath and whisk with a whisk, cook until the mass thickens.
- Add a lot of onion and spinach, whisk well and continue cooking for another couple of minutes.
This sauce is served chilled to meat. Before serving, it can be whipped and shifted to the saucepan.
Spinach sauce with mushrooms
Composition:
- champignons - 0, 3 kg;
- spinach - 0, 3 kg;
- cream - 150 ml;
- sour cream - 150 ml;
- onions - 150 g;
- butter - how much will leave;
- salt - to taste.
Method of preparation:
- Cut the mushrooms into thin plates, fry in butter until they are soft.
- Peel, chop and fry the onion until soft.
- Coarsely chop or tear the spinach, cover it with cream and stew until it is soft.
- Add the mushrooms and onions, sour cream, salt and spices. Extinguish 5 minutes.
- Grind the sauce with a blender until smooth and put on the stove. Bring to a boil and remove from heat.
Spinach-mushroom sauce will be a great addition to any kind of meat. Meat can be cooked already in it. It is also not forbidden to serve such a sauce to meat dishes separately - it is good and cold.
Spinach sauce with tomatoes
Composition:
- spinach - 0, 4 kg;
- tomatoes - 0, 4 kg;
- onions - 150 g;
- cream - 150 ml;
- salt, black pepper powder - to taste.
Method of preparation:
- Finely chop the peeled onions, tear the spinach with your hands.
- Parboil and peel the tomatoes. Pulp cut into cubes.
- Stir tomatoes with onions and spinach, put in a saucepan and cover with cream.
- Stew until all ingredients are soft.
- Beat the sauce with a blender, salt and pepper.
- Bring to a boil again.
It is better to use such a sauce hot, although cold it will also be tasty and suitable for meat.
Spinach sauce is a useful and unusual addition to meat. With it, any dish will become even more delicate and refined.
