It is difficult to find a hostess who does not cook burgers. This dish of meat or fish stuffing is universal, it is enjoyed by almost everyone, combined with any side dish. With an aromatic gravy, it will become even more juicy, tasty, fragrant. The sauce for meatballs not only makes them juicier, but also gives them additional flavor notes, making them even more appetizing. Even an inexperienced cook will be able to cook such an addition to the main dish, observing the technology and recipe.
Technology Features
Experienced chefs argue that the sauce for meatballs is difficult to spoil by changing the recipe to your liking. Violation of the same technology of preparation and ignorance of several simple rules can lead to disastrous results.
- The sauce for meatballs can have a different purpose. In it products can be extinguished to make them juiciness and softness. They can pour chops with a side dish when serving to the table. The sauce can be served to cutlets separately, poured into a sauceboat. The optimal consistency depends on the purpose of the sauce. Most of the recipes are focused on using liquid seasoning for meatballs as a gravy. For quenching, the consistency is desired to be thinner, and for serving in a saucepan - more dense. You can adjust it to your liking, reducing or increasing the amount of flour, starch, or reducing food more or less.
- Cutlets do not always have the same composition. The sauce is chosen to cutlets, taking into account the product from which they are made. A tomato-based sauce is suitable for meat cutlets; a chicken or cheese recipe is worth looking at; a gravy based on sour cream, cream, wine, vegetable cutlets are tasty with sour cream, sour cream-tomato sauce.
- Tomatoes, when used for the sauce, are peeled and ground from seeds or rubbed through a sieve so that unnecessary impregnations do not make the texture uneven and unpleasant. The degree of grinding vegetables and other components of the sauce may depend on what result you want to get in the end. In some cases, slices of mushrooms, tomatoes, garlic do not spoil the taste of gravy, but make it even more juicy, fragrant.
- Lumps formed by adding flour are not able to improve the taste of gravy. If their appearance could not be avoided, wipe the sauce through a sieve and return to the stove to bring to a boil.
There is no single technology for making sauce for meatballs - the process depends on the specific recipe. Before you start cooking, it is not enough to check the availability of all the products that make up the seasoning, you must also carefully study the instructions for preparing the sauce. Then the risk of making a mistake will be minimal.
Tomato sauce for meatballs
Composition:
- onions - 100 g;
- garlic - 3 cloves;
- flour - 50 g;
- carrots - 100 g;
- tomato paste - 30 ml;
- broth or water - 0, 25 l;
- vegetable oil - as required;
- salt, seasonings - to taste.
Method of preparation:
- Peel the onions, cut into small pieces.
- Peel carrots, chop grated.
- Chop the garlic with a knife as small as possible.
- Heat the oil in a pan, fry in it until golden brown onions.
- Add carrots, fry until soft.
- Pour in flour, stir.
- Add tomato paste, stew vegetables a minute.
- Add a thin stream of water or broth, whipping the sauce with a whisk to prevent the formation of lumps.
- Add garlic, salt and season the sauce to taste. Boil, stirring, until it reaches the desired consistency.
The sauce prepared according to this recipe is universal. It can be served to meat and fish cutlets, as well as to lean products based on cereals and vegetables. The most harmonious union of gravy from tomato paste and roasted vegetables is with chopped meat chops.
Tomato-sour cream sauce
Composition:
- chicken broth - 0, 5 l;
- tomato paste - 50 ml;
- sour cream - 120 ml;
- vegetable oil - 20 ml;
- flour - 50 g;
- salt, pepper - to taste.
Method of preparation:
- Pour a glass of cold broth into a bowl.
- Dissolve flour in it.
- Add sour cream. Using a blender, turn into a homogeneous mass.
- Heat the remaining broth, dissolve the tomato paste in it.
- Start by adding small portions of the broth mixed with tomato paste and made from broth, flour and sour cream. After the introduction of each portion, beat the sauce with a whisk, so that it has a uniform consistency.
Lovers of stolovskoy food, this sauce will certainly have to taste. If you do not belong to them, you can improve the recipe by adding herbs and spices to the sauce. The sauce is versatile, but more suited to meat patties. If you want to serve it with minced fish products, it is advisable to replace the broth in the composition with water. In a similar way, you can make a sauce from sour cream alone, increasing its quantity accordingly.
Mushroom sauce for meatballs
Composition:
- onions - 100 g;
- fatty cream - 0, 35 l;
- fresh mushrooms, white or champignons - 0.5 kg;
- butter - 40 g;
- salt, black pepper powder - to taste.
Method of preparation:
- Peel and chop the onion.
- Wash the white mushrooms, cover with water and boil for 15-20 minutes. Throw in a colander, let drain water, cut into small cubes. If you use mushrooms, you can not boil them beforehand, just cut into cubes or plates.
- Melt butter, fry onions and mushrooms in it. It is necessary to fry until there is no excess moisture in the mushrooms.
- Place the contents of the pan into the bowl of the blender and turn it into puree.
- Salt and pepper the resulting mass, dilute with cream.
- Pour into a saucepan, bring to a boil and simmer for 10-15 minutes, until the sauce has an optimal consistency.
The sauce goes well with beef, poultry, mixed minced meat cutlets. Serve gravy can also be to vegetable cutlets, while not forgetting that it is not lean.
Yolk Sauce for Fish Cutlets
Composition:
- chicken egg yolks - 3 pcs .;
- water - 180 ml;
- butter - 40 g;
- salt, seasonings - to taste.
Method of preparation:
- Melt the butter until melted.
- Separate yolks from proteins. Proteins will not be needed, yolks should be combined with boiled, but cooled to room temperature water, whisk whisk.
- Place the yolk tank in the water bath. Heat by whipping.
- Without stopping to beat and without removing the yolk container from the water bath, add butter, salt, spices.
- When the sauce thickens well, remove it from the water bath, transfer it to the saucepan.
Served cooked according to this recipe sauce exclusively to fish patties.
Asian sauce for fish and chicken cutlets
Composition:
- water - 0, 25 l;
- soy sauce - 60 ml;
- apple cider vinegar (6 percent) - 30 ml;
- starch - 30 g;
- sugar - 100 g;
- hot pepper sauce - 5 ml.
Method of preparation:
- Combine in a bowl of vinegar, soy sauce, sugar, spicy seasoning. Dilute with half a glass of water. Pour into a saucepan.
- Stir the starch separately with the remaining cool water.
- Heat the mixture in the skillet.
- Gradually add starch, cook over low heat until thick.
The spicy sweet-and-sour sauce, typical of Asian cuisine, goes well with fish, chicken and pork cutlets.
Cheese Sauce for Cutlets
Composition:
- celery root - 100 g;
- processed cheese - 150 g;
- water - 0, 4 l;
- flour - 35 g;
- butter - 50 g;
- chili pepper - 10 g;
- salt, dried herbs - to taste.
Method of preparation:
- Boil water.
- Chop grated cheese. Make it easier if the cheese is pre-put for half an hour in the freezer.
- In small portions, dip the cheese in water and stir until it is completely melted.
- Cool the water with the cheese melted in it to room temperature.
- Peel the celery, grate on a fine grater.
- Cut pepper as small as possible.
- Melt the butter, fry the celery root and pieces of paprika until soft.
- Sprinkle with flour, mix.
- Add greens. Stir once more.
- Gradually, by constantly whipping the sauce with a whisk, enter the water with the cheese diluted in it. Cook for a few minutes until the sauce has the desired consistency.
The exquisite sauce made according to this recipe will be a great addition to meatballs, no matter what stuff they are made from. The gravy will give the dish a delicate creamy taste with a spicy peppercorn.
The sauce for meatballs can be prepared on the basis of broth, sour cream, cream, less often water is used as a liquid base. To add sour taste, tomato paste and finely chopped pickled vegetables may be added to the sauce. The sauce gets a delicate taste when cheese and mushrooms are added to it. Spicy seasonings, chilli peppers will give a spicy flavor to the sauce. The choice of sauce depends on what the minced meat is made of: some variants of liquid seasoning are suitable for fish dishes, others are better in tune with meat, others are good in tandem with poultry products.
