Basic recipes for cooking sauces
Good sauces are the culmination of culinary art and of every menu. Sauces should complement and emphasize the taste of the dish, but not cover it up. Most sauces are based on a light and dark base sauce. Most of the other sauces are made from these two sauces. With the following basic recipes you can cook the perfect sauces in a few simple steps.
The basic recipes of the two Sauces are the same, the differences are in the processing for the respective dish. Light sauces are often used with egg dishes, vegetables and fish served. As well as the light sauce provides a basis for cheese and herb sauces.
Light or dark - basic recipes for sauces
With the appropriate modifications you can achieve a dark sauce for with the basic recipe meat- and liver dishes. Both sauces are prepared the same, depending on the dish you choose whether a light or a dark sauce goes with it, and then use the variations to prepare this to match the dish.
- To start, prepare the broth in the measuring cup according to the instructions on the package.
- Take a small saucepan and melt the butter or margarine in it over medium heat.
- While stirring with the whisk, slowly add the flour. Heat it until the mass has turned a light yellow color.
- Now pour in the broth and whip the base sauce through well. It is important that you make sure that there are no lumps in the sauce.
- Bring the sauce to a boil, then turn the stove over to low heat.
- Let the sauce simmer for another five minutes in the open pot. Keep stirring with the whisk so that the sauce doesn't stick.
- Finally, add a little salt and pepper to taste.
For recipes with game dishes, quite sweet sauces are traditionally recommended. Here …
The basic sauce is ready and can now be modified depending on the dish.
Modify basic recipes and cook magical sauces
You can use the basic recipes for light and dark sauces for all kinds of different things dishes use. With a few additional ingredients, depending on the dish, you can achieve a delicious sauce in a light or dark version.
- A delicious mustard sauce is made from a light basic sauce. The mustard sauce goes best with egg dishes. Just prepare the basic recipe milk and cream instead of the broth. Finally, add the mustard to the sauce and then add lemon, sugar and salt to taste.
- For a herb sauce, prepare the basic recipe with the milk and a vegetable stock instead of the 375 ml stock. Now stir in the herbs and the creme fraiche and then season the sauce with salt, pepper and grated nutmeg.
- A dark sauce, e.g. B. with sliced beef, you can also use the basic recipe. To do this, clean the soup greens and cut it into small pieces. When you melt the butter in the saucepan, add the soup greens and let it simmer. Then continue with the preparation as described in the basic recipe. When the sauce is boiling, add the bay leaf and the sprig of thyme. When the cooking time is over, pour the sauce through a kitchen sieve and season with salt and pepper. You can stir in the port or sherry as required.
