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Introduction

1. Wine selection rules

1.1 The concept of enogastronomy

1.2 Rules for the selection of wines to dishes

1.3 Recipes sauces for dishes using alcohol

Conclusion

Bibliography

Applications

Introduction

Relevance

Very often at various catering establishments, restaurants, cafes, bars, the question arises “where to dispose of the remnants of wine”? Much more often this question comes up before simple housewives and amateur chefs, especially after home holidays, anniversaries, meetings with friends and relatives.

And yet, the main purpose of the wine was and remains - accompanying the meal. The question of the combination of wine and food is occupied by the minds of gourmets (and not only them) for a sufficiently long amount of time - since the start of wine production. Like any harmony - wine and food achieve their perfect combination in the production area of ​​both the first and second product.

This is especially pronounced when creating various sauces.

Learn the rules for choosing wine and other alcoholic beverages, for making complex sauces.

1) Acquaintance with the rules of selection of wines to the dishes;

2) Acquaintance with the concept of enogastronomy;

3) Study of the recipes of sauces for dishes with the use of alcohol.

Wine has never been a self-sufficient product of consumption (with the exception of cases - the desire of some people to achieve a certain internal state through excessive use of it in a short and sometimes rather long period of time).

The main purpose of the wine was and remains - accompanying the meal. The question of the combination of wine and food is occupied by the minds of gourmets (and not only them) for a sufficiently long amount of time - since the start of wine production. Like any harmony - wine and food achieve their perfect combination in the production area of ​​both the first and second product.

enogastronomy wine dish sauce

1. Wine selection rules

1 .1 The concept of enogastronomy

In other words, the perfection of wine and its gastronomic accompaniment can be achieved, in most cases, consuming the wine and cuisine of the same region together. If in this case we are talking about a fairly homogeneous kitchen and the principles and methods of winemaking, then the enogastronomic geography of the region can extend as much as you like.

The concept of enogastronomy arose not so long ago and makes it possible to single out a separate topic of knowledge - very fashionable and popular lately, namely the question of principles and methods of combining wine and food. It is safe to say that in recent years this word has become something more than a simple term or concept - it has become a whole field of knowledge, which not only wine and restaurant business experts, but also entire research teams at leading universities in the world are engaged in.

The word "enogastronomy" came from a combination of the words "eno" and "gastronomy", or in other words "wine" and "a set of rules and customs of cooking." And it is also the art of choosing the wine that best fits each dish.

Due to the large amount of everyday information about products in specialized press and gastronomic schools, as well as the tireless search for "ideal" combinations between wine and drinks, we learn a lot in this field. In this context, we can talk about science and art and about the two "worlds" that exist separately and at the same time inextricably from each other in a brilliant combination.

With regard to food, you can talk about two elements. When talking about wine, three aspects are taken into account: visual analysis, olfactory analysis, and especially taste analysis. By the way, this last one has the greatest authenticity. Therefore, in relation to wine, the following components can be considered:

1. Four basic flavors: sweet, salty, sour and bitter;

2. effervescence (if present);

3. alcohol (always)

4. Delicious sensations.

5. Attentive evaluation of these components with the results of two other tests: visual and olfactory allows us to express a thought about quality and harmony.

6. Compare this knowledge of wine with food. With regard to food, these are elements that are important and necessary, such as animal and vegetable fats, and mineral salts. In addition, the visual analysis of the dish, the aesthetic expectation from it, the elegance of the composition and color, and of course the olfactory analysis, which allows to evaluate the aroma of the dish, are very important for the perception of food. The balance of the taste of food is determined by the sensations perceived from each individual component of the dish. While the wine does not need to indicate how much moisture it contains, food needs moisture content, which is necessary for chewing and swallowing food, this is called "juiciness."

7. If the purpose of combining food and wine is their perfect combination, it becomes clear that this can be achieved only with a combination of taste and taste elements like or opposite.

8. Combination with contrast:

9. eating, in which the feeling of hardness prevails (increased acidity, sharpness, bitterness), we oppose the softness of wine;

10. eating with a predominance of sweetness, we oppose the hardness (hardness) of the wine: its acidity, minerality, effervescence;

11. food, which is dominated by fat - oppose such elements of wine, which "degrease" it: acid and effervescence;

12. juiciness of food can be countered with elements of wine that “dehydrate” it: tannin and alcohol.

13. The combination of the analogy (this applies mainly to desserts and, accordingly, to semi-dry, semi-sweet and sweet wines):

14. food, which is dominated by sweetness, combined with sweet wines;

15. food must be fragrant with the same intensity of aroma wine;

16. The duration of the taste of the food should match the duration of these sensations of wine.

17. Final considerations.

18. It can be argued that to create the perfect combination you need:

19. follow the correct analysis in food and wine;

20. interpret and share sensations perceived and recognizable;

21. combine similar sensations to achieve overall harmony;

All of the above must be passed through a filter of your own taste.

1 .2 Rules for the selection of wines to dishes

Fish and seafood: the main combination of white wines, their density and extractiveness are selected depending on the consistency of the original product, the method of its preparation and especially the presence or absence of the sauce used and its components.

1) river fish requires for its accompaniment a soft and delicate wine with a slight acidity, but at the same time not too expressive and aromatic (we are talking about fried fish or fish steamed without the use of thick sauces),

2) sea fish has a more dense structure and a distinct sea odor (iodine and specific microelements) - it requires a wine with a distinct mineral component and with good acidity, at the same time quite full-bodied and even “fatty”.

I recall that we are talking about fish naturally cooked without the use of "foreign components" - sauces and complex side dishes. It can be said that this is a natural (virgin) combination and best of all, in both cases, wine from the region bordering the place of catching fish or seafood is suitable.

If you are offered river, sea fish, crustaceans or all sorts of seafood specially processed using sauces, which include numerous aromatic components or components with a specific taste (red or white wine, various spices, etc.), in this case, the task of the correct selection of wines is repeatedly complicated. It is necessary to take into account the mutual influence of all components of the dish on its final taste.

However, there is a general rule that will help alleviate a difficult task: a more complex and dense sauce requires a wine with a good structure and consistency as a partner, and the aroma of spices and sauce should be in harmony with the aroma of wine. If white (or red) wine is part of the sauce, then, as a rule, the same (or similar wine) accompanies the dish.

A few examples explaining the enogastronomic theory.

The name of the dish - Description of the most appropriate types of wine:

1) Lobster, Langust - Brut champagne or dry or full-bodied fine white wine. In any case, the wine should be dry and rich in aromas.

2) Shrimps (a cocktail of their various types) - Sparkling or quiet white wine with good acidity.

3) River trout, fried in breading or flour - An elegant thin white wine, soft and very brittle.

4) Pike with white wine sauce, preferably using wine - similar in flavor and consistency, which is part of the sauce.

5) Dorada with spices - Dry white and aromatic wine Turbot. It requires a very delicate white wine, very complex and refined.

6) Burbot - Spicy and tender white wine with low acidity.

7) Carp - Very dry and aromatic white wine.

8) Salmon - a very complex fish its taste varies depending on the ingredients used in the sauce. White wine - from very dry and mineral to full-bodied and balanced in acid, as well as very fragrant (depending on the composition of the components included in the sauce)

Meat (white meat and poultry): in the most general case requires knowledge of the method of their preparation and the presence of additional components (sauce and (or) side dish).

1. Roast pork - Full-bodied and aromatic white wines with low acidity. In the case of the use of red sauce allows the use of light low-grade red wine.

2. Veal - Highly alcoholic dry white wine from the southern regions with an oily structure.

3. Turkey - Wine offer depends on the method of cooking the main dish and its filling (stuffed turkey is most preferable with full-bodied red wine, but not too tannic).

4. Chicken - Aromatic white or red wine - quite soft and dense

5. Red meat - for its proper accompaniment, first of all, it is necessary to take into account not so much the other ingredients of the dish, as the method of its preparation. The basic rules are as follows: meat with blood is served with powerful wine, strong tannins of which are combined with slightly roasted meat.

6. Boiled meat - it also requires red wine, but already softer, with smoothed time or grade of grapes used tannins.

7. In case of using minced meat for the main dish and adding other ingredients (meatballs) - a good alcoholic white wine is well suited, but its flavor should match the main flavor used for minced meat.

8. Beef chop on the bone - Well-structured red wine with slightly “rough” tannins, but not too aggressive.

9. Beef with pepper - You need a more aromatic wine than in the first case.

10. Lamb (as a rule, a large amount of fragrant spices is used in the preparation) We choose a fragrant powerful heavy wine, but with a low tannin content or with very soft and smooth

Game - involves the attraction of wine diversity. As a rule, game dishes require careful attitude because of their complex taste and suggest to accompany mature wines with a rich animal aroma and taste and smoothed tannins that have reached the apogee of their development. The method of preparation of game dishes and the composition of the sauces used are crucial in this case.

1) Wild duck - Good red wine - fully ripe, fragrant and with soft tannins.

2) Boar meat - (red wine and spices are often used in its preparation) To emphasize the taste, a wine of the same level or more mature and powerful is required.

3) Pheasant - A soft, very respectable age red wine with animal and vegetable notes in a bouquet and in taste.

4) Quail - A fragrant white wine with a full and rich taste will suit its soft and tender meat.

5) Roe deer - Requires elite red wines of venerable age

Cheese: the most difficult moment to serve him wine. Wine and cheese are simply made for each other, but a huge variety - both the first and the second - creates difficulty in the question of their correct combination. However, there are the most general recommendations: when choosing a wine for cheese, it is necessary to take into account its condition and age, and follow a simple rule - fresh, lively and fruity wine is suitable for dry cheeses, whereas wines that can withstand its powerful flavor are suitable for dry cheese. .

1. Cheese with a washed rind - A full-bodied wine with a powerful aroma, but soft tannins.

2. Boiled pressed cheeses - Soft, enveloping, very fruity wines or very young, thirst quenching.

3. Uncooked pressed cheeses - Fresh, lively, easy-to-drink white or red wine.

4. Soft cheeses with a moldy crust - A wine with a strong exquisite aroma, full-bodied (the age of the wine depends on the age of the cheese).

5. Goat Cheese - Wine with a sharp and nervous aroma and taste, not only dry, but semi-dry.

6. Blue cheeses - Dessert white wines or noble, fully ripened red

1) On the basis of chocolate - Extremely difficult for the selection of wine dessert, only one or two alliances are possible (for example - fortified wine from the region of Rossillon - Banyuls, some types of strong alcoholic drinks - Aqua-vita on the basis of orange).

2) Ice cream - Champagne, brandy.

3) Other desserts - Selection of wine should be made taking into account the ingredients that make up the dessert - mainly dessert wines

Alcohol, and more specifically, wine for cooking, has been used in Italy since ancient times, for example, in stews Bolognese or in meat sauces. Drinks such as vodka, whiskey, gin and brandy entered culinary fashion in the 1960-1970s. Today sauces for any kind of pasta with alcohol is a great way to show yourself to be a good cook among friends.

In the menu of a classic Italian trattoria, it will be difficult to find pasta with an alcoholic sauce, but new creative restaurants often offer their customers pasta or risotto with added alcohol. So you can transform almost any sauce - the main thing is not to be mistaken in the combination, of course, you should not try to change the classics like pesto or carbonara. Despite the fact that almost all alcohol is evaporated during the preparation of the sauce, children are not recommended to serve such dishes.

Truth in wine

"Dinner without wine, that day without the sun," wrote the famous French politician and deli Bria-Savarin in his treatise "The Physiology of Taste". The Italians absolutely agree with this statement. In the Apennines, no feast is complete without a home-made wine decanter, say, a cold refreshing prose-ko, and maybe a more important bottle — like Barollo or Brunello. And rarely, at the end of this feast, guests or household members will not be offered a glass of limoncello, grappa or anise liqueur, designed to improve digestion, and simply contribute to a leisurely after-dinner conversation.

Several centuries ago, wine in Italy almost replaced water, and the explanation for this is simple: an abundance of fish, aged cheeses, dried hams and other delights of Italian cuisine, in which salt at that time was almost the only preservative. And let's not forget about the healing properties of alcoholic beverages, generously attributed to both red wine and bitter herbal tinctures.

Today wine is not only a pleasant addition to one or another dish, but also a full ingredient. On the wine, they knead the dough for crispy biscuits, bake river and sea fish in it and, of course, stew meat. Recipes that have become classics, for example, Bolognese stew, do not yield their positions to new ideas and fashion for creative cuisine. Apparently, for this reason, the enological fantasies of venerable chefs, and simply amateur chefs, finally reached the first courses, traditional pasta.

Pasta in Russian (Appendix 1). A simple sauce based on butter and sage, which goes well with classic ravioli and homemade noodles, can be completely transformed by adding flavored Riesling or nutmeg. To do this, just melt the butter in a non-stick frying pan and, after turning off the heat, pour in half a glass of wine. Then the temperature should be increased to evaporate the alcohol, as it can give the sauce an unnecessary bitterness. After the sauce has decreased in size by about half, rinse and dry the fresh sage leaves and gently place them on the pan. It usually takes 1-2 minutes for the butter to absorb the delicate flavor of the seasoning. After that, the sauce should immediately add the ready-made pasta or gnocchi, mix thoroughly, heat and immediately serve on the table, generously sprinkled with grated parmesan.

But let's not forget about other alcoholic beverages, settled firmly not only in Italian bars, but also in the kitchens - Marsala, grappa, Amaretto liqueur and even gin: everything goes in, the main thing is to be able to choose the right ingredients. For example, in the 1970s, a rather unusual fashion for vodka (of course, Russian) appeared in Italy, which the resourceful Italians began to use - no, not to drink! - and pour glasses in classic penne al pomodoro. Everything ingenious is simple, and the restaurant idea was happily picked up by young people, who fell in love with this dish for the availability of ingredients and ease of preparation. Despite the fact that any fashion passes, in the menu of some Italian restaurants one can still find “pasta in Russian”, sometimes in very unusual variations.

The Italians did not ignore the French cuisine, finding that the delicate creamy sauce with cognac aroma, which is so good for pork fillet or veal, can be combined with various types of pasta, such as fusilli, rigatoni and, of course, tapiatelle.

The base in this dish is thin slices of boiled ham, which you must first slightly fry in a deep frying pan with a small amount of butter, add brandy and, having increased the heat, allow the alcohol to evaporate. Pour the cream into the brandy and gently stir, leave to warm up for 2-3 minutes. It is advisable not to lightly paste the pasta, put it in boiling water for literally 1 minute less than the time indicated on the package, and bring it to readiness directly in the pan with the sauce.

Tapiolini in lemon sauce (Appendix 2). Stronger lovers

Gene began to conquer the Italian market recently. But he enriched another very popular recipe, namely tapiolini in lemon sauce. Even an aspiring cook will be able to cook this dish in 5 minutes, and the delicate citrus aroma with juniper aftertaste will not leave anyone indifferent.

For the sauce, the rind of a large lemon should be grated on a fine grater, trying to remove only the yellow layer, without touching the white part, which can make the sauce bitter. Pour gin in a saucepan and put it on heavy fire. Add the zest and allow the alcohol to evaporate, 3-4 minutes. In the meantime, boil water in a large saucepan, salt it well and drop tapolini in there, but be careful! This long thin paste takes just a few minutes to reach the desired condition. Pasta should be removed from the fire when it becomes soft outside, but the core remains harsh. While the paste is boiling, add butter, chopped in small cubes, to the sauce with lemon and gin, reduce the heat and, stirring constantly, let the butter disperse. Tapiolini should be removed from the pan using a special large fork and immediately transferred to the pan with the sauce. It is not necessary to throw the paste back into a colander, because if the sauce is small, a small amount of water remaining after cooking the paste will give it uniformity. These recipes can serve as an excellent base for more “compound” dishes. Such flavored sauces can be enriched with shrimp, bacon, vegetables, and even minced meat - the basis of the original stew.

The use of alcoholic beverages in sauces is one of the easiest and most logical ways to dispose of them. It is not surprising that in the regions where these drinks — mainly wine and beer — have been prepared from time immemorial, their use in sauces has been quite commonplace. Indeed, why not add a little wine to the food prepared on the fire, if you have more than enough of this wine? Apparently, just like that - somewhere by chance, somewhere by deliberately replacing water with beer or wine, many recipes were born. In Burgundy, which for centuries has been famous for its wine, it is used to cook a rooster in wine and beef in Burgundy, in Bordeaux with local wine stewed lamprey, and in Milan - ossobuco(and let's not forget about the Swiss fondue). In Flanders with dark beer, Flemish-style stews are prepared, in the UK - the traditional Guinness Pie.

You can list them for a long time, but all these recipes and dishes have one common feature: in the process of a long stewing, alcohol is completely evaporated, and the wine or beer itself is healthy, thickened, and telling the rich flavor to the meat that is being stewed. The finished dish turns out fragrant, nourishing, warming - that is necessary for the countryside, where, in fact, all these recipes originated.

The use of alcohol in sauces, which are prepared separately from the dish, is a more recent story that takes its roots in those sections of society where not only the taste of the dish, but also how it looks is appreciated. It is mainly used wine, and it fits to any dish - even meat, even fish, even vegetables. The most famous sauces from this cohort are ber blancand Dutch, and in both of them the wine is taken quite a bit, and it can be replaced with lemon juice or wine vinegar.

Wine sauce to steak is another matter: there is no wine in it, and simplicity in cooking allows you to make it a sauce for every day. In order to prepare the sauce for the steak, take the pan, on which the meat was fried, add vegetable oil and fry in it a little chopped shallots with thyme leaves. After a minute, de-pan the pan with a couple of glasses of red wine, boil it about twice, remove from the heat and mix a few cubes of cold butter into it, two or three cubes at a time. The resulting sauce should get a thick consistency, and being seasoned, salt and pepper will make an excellent company for any meat dishes.

1 .3 Recipes sauces for dishes using alcohol

Lingonberry or cranberry sauce (see Appendix 4)

Cranberry Sauce

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Cooking technology:

Mix the juice of berries with sugar and cinnamon, pour in the wine and let it boil for 5 minutes. Then pour the potato starch diluted with cold juice and bring to the boil, stirring constantly.

This sauce can be made from red currants.

Served with fried poultry and game, meat dishes.

Lingonberry sauce is the best for grilled meats, especially for beef or pork. Such a delicious and original dish according to our special recipe, like beef with cranberry sauce, will surely be a decoration for any holiday table. In addition to thin and delicate, with a sour taste, lingonberry is also known for the presence in the composition of the berries of a huge amount of nutrients and vitamins.

In order to properly prepare the meat, you first need to pick the best piece of fresh beef, in our case - tenderloin (and only fresh). The meat before frying is rubbed on all sides with salt, pepper and herbs to taste. It is recommended to use sage and rosemary, you can both dried and fresh. A piece should be rubbed on all sides and leave for an hour. Marinated beef fry in a pan until delicious crust and send to the oven, bake until done, for an hour and a half.

Cowberry Sauce

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Cooking technology:

The sauce is cooked very quickly - water is poured into the frying pan, berries are added to the cranberries, sugar. After boiling, the finished mass should be thoroughly ground, add wine and cinnamon, if desired, lemon juice and pepper for spice. After complete evaporation of alcohol from the wine, the sauce is ready.

Finished beef is cut across the fibers in neat slices and poured over the sauce. Beef tenderloin with cranberry sauce is a complete dish that does not require side dishes.

Carp in sweet and sour sauce (Appendix 5)

Now the eyes are spreading from the abundance of the fish stall assortment, and in the very recent past (if you were not lucky enough to live in the coastal areas) only carp, and carp were available from fresh fish. They were grown in ponds and live sold directly from tanks. And for us, the dishes from this tasty fish were quite familiar and mundane. And the methods of its preparation did not differ in originality - fried or stewed. And in China, by the way, carp dishes have long been considered worthy of the emperor. Perhaps one of the most amazing recipes - carp in sweet and sour sauce, a true masterpiece of Chinese chefs.

Bookmark raw materials: Cowberry Sauce

Cooking technology:

1. Cut the carp. Clean the fish from the entrails, remove the gills, wash and dry them with a napkin. From the head to the tail, we make cuts at a 45-degree angle, 1-1.5 cm deep. We rub the fish well with salt, inside and out, lubricate with corn oil.

2. Prepare the sauce. Mix in a bowl of vinegar, soy sauce, wine and tomato paste. Dilute with water, add sugar, and if necessary salt. In a skillet, fry slices of garlic and ginger. As soon as they change color, we get them and throw them away. Pour the contents of the bowl into a saucepan, bring to a boil. If the sauce is watery, you can thicken it with diluted starch in cold water.

3. Go back to our fish. Mix flour with starch, diluted with water until thick sour cream. Rub the fish with pasta.

4. Heat corn oil in a pan. Spread carp and fry until cooked.

5. Shift the finished carp in another dish and pour the sauce.

This is a complete dish that does not require side dishes.

Veal in cream sauce (Appendix 6)

Veal - tender meat, diet, very tasty. So tender that it should be cooked more like poultry and not like beef. And sauces with which veal can be served should be delicately emphasizing the delicate milk taste of meat. As a rule, milk-based sauces are best. A truly royal dish will be veal in a creamy sauce - a combination of exquisite, for real gourmets. And cooking it is very easy.

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Cooking technology:

1. My meat is well washed, dried with a napkin and cut into small pieces.

2. Heat oil in a pan and fry veal slightly. It is better to do this in several passes, so that each piece will acquire a golden color. Make sure that the meat in any case is not burnt. As soon as all the pieces are fried, salt and pepper them, and set aside the meat to the side, covered with a lid.

3. In another pan, fry the onion in butter for 2 minutes. (up to transparency)

4. Add chopped mushrooms and finely chopped garlic. Fry another 5 minutes.

5. From above, using a sieve, sprinkle the flour evenly. Stir and fry for 2 minutes.

6. Add the wine, mix well and brew until half the wine has evaporated.

7. Pour in the cream, give boil.

8. In the ready sauce, lay out the fried pieces of meat and simmer on a very small fire for 10-15 minutes.

Served with boiled rice, mashed potatoes or pasta. The incomparable tastes of veal and creamy sauce in this recipe complement each other naturally, no doubt such a dish will not leave anyone indifferent.

Shrimps in wine sauce (see Appendix No. 7)

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Cooking technology:

1. Wash and peel carrots and onions. Cut the onion as small as possible, and rub the carrot with a standard “noodle” on the grater.

2. First, in olive oil - a must for the Mediterranean cuisine - fry the onions to transparency, then pour our carrots to it. Leave in the pan for about 3 minutes.

3. While stirring with a spatula, pour in the wine and stew for no more than 3 minutes.

4. We also lay out a tomato here, after removing the skin from it and chopping it into small cubes.

5. Fill the vegetable mass with milk cream, sprinkle with the greenery that best fits, and cook another about 4 minutes.

6. At this time, you can simultaneously prepare the shrimp: remove the shell, get rid of all the excess and rinse.

7. Purified seafood is shipped to the semi-finished dish. Cover the dishes with a lid and continue cooking for 3-4 minutes.

8. Before we remove from the heat, salt, add the squeezed garlic. Extinguish the fire and keep it under the lid for the last 5 minutes to saturate the ingredients with a garlic odor.

We catch and lay the shrimps on plates, pour the wine sauce, in which they were prepared and served!

Pork in cherry sauce  (Appendix 8)

No matter how much they talk about tastes, but meat in a sour sauce, and especially pork in cherry sauce is worth it to cook it every day. The tender pulp melts in the mouth, and the spicy flavor of the cherry gives it a unique and special elegance. Cherry sauce for pork is the same taste that whets your appetite.

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Cooking technology:

Prepare the marinade: chop the onion finely and mix it with all the ingredients of the marinade. We cut the tenderloin into 2x2 pieces, soak them in the marinade and send them for 2 hours in the cold. While the meat is in the fridge, you can make a side dish.

After two hours we take out the meat, gently pour the marinade into a separate bowl, and wrap the meat in foil and set in an oven preheated to 200 degrees for 40 minutes.

While the meat is stewed in the oven, it's time to cook the sauce.

Add sugar, thyme, bay leaf, mustard, orange juice and wine to the marinade left after the meat. Note that after this, starch should remain on our table. Let him lie down for a while, and we gently place the pot with the resulting mixture on the fire and evaporate to a thick sour cream. After that in 1 tbsp. l water diluted with starch and add it to the sauce. Stir, remove from heat.

Pour the finished meat on the dish.

Cranberry Pork Sauce (see Appendix 9)

A variety of sauces will help to add exquisite taste to meat dishes. For fatty meat it is better to cook sour-sweet sauces. Very tasty seasonings turn out from cowberry, cranberry. Perfect cranberry sauce for pork. Delicate texture, spicy aroma and very pleasant acidity give the pork dishes some special tenderness.

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Cooking technology:

Start cooking. All products are mixed and put in a saucepan. We put the dishes on a small fire so that our mixture does not burn. Cover with a lid and leave to boil for 20 minutes. After some time, the cranberry berries will burst and the mass will become homogeneous.

Stir and taste. If the sauce is too sour, add sugar. If sweet - pour in lemon juice. How to bring the seasoning to the desired taste, cook another 7 minutes. Turn off, cool.

For those who like spicy food, you can spice up the sauce with ground black pepper. But garlic should not be added to the seasoning, it can spoil the delicate sour taste.

Served with fatty meat, pork. The dish turns out unusually tasty and tender.

Sauce can be prepared for future use. It is poured into small jars and stored in the refrigerator. Seasoning during storage becomes thick. Therefore, before you use the sauce, knead it with a spoon.

Lemon fish sauce (see Appendix 10)

The sauce is good because it does not interrupt the taste of fish, but only emphasizes and emphasizes it.

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Cooking technology:

1. In a skillet, the yolks of eggs should be ground with 30 ml of fish broth and mustard.

2. Then add the chopped lemon pulp together with the juice to the mixture. Thoroughly mix the future sauce.

4. When the sauce warms up, you can pour in white wine and bring all this splendor to a boil. When the sauce has boiled and evaporated a little, carefully pour in the cream and warm it again (no need to boil more).

If there is a desire, ready-made sauce can be drained, then it will be more uniform. You can do without it.

However, if you want the lemon sauce to fish to be more spicy, you can add your favorite herbs and spices (rosemary, thyme, fennel and others). If there is no fish broth on hand, it can be replaced with water.

The combination of fish with a sour taste of lemon in cooking is considered a classic and is used everywhere. Cooked fish can be simply garnished with a slice of lemon or sprinkled with lemon juice, and you can enter more interesting and prepare the sauce.

The sauce “Right tartar” (see Appendix 11)

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Cooking technology:

To prepare the sauce, boil and peel the eggs, separate the yolk from the protein. Protein in the sauce is not used, it can be added to another salad. Cucumbers for the sauce should be cut into small cubes, capers - strips or cubes, greens should also be chopped. Separately, in a blender, combine sour cream, mayonnaise and yolks, knock everything down to homogeneity, and at the end pour in white wine. Add spices, cucumbers, capers and greens to the mixture, mix well and cool. Serve separately in sauceboat. The fish sauce presented in the recipe is standard, in which only dill is used, but if desired, you can use other greens, if not, fresh - dried.

Tartar is a classic French sauce for fish, meat and seafood. This recipe for fish sauce is universal, as it is suitable for all types of seafood.

Teriyaki Sauce (see Appendix 12)

In Japanese cuisine, Teriyaki is a special way of cooking dishes using sweet sauce. The term "Teriyaki" is translated as a combination of two words: shine and fry. Such a translation is fully justified, since during heat treatment, sugar, which is an integral ingredient of the sauce, caramelizes the product to be fried. It is caramel that gives the characteristic glossy shine to the dish. However, outside the Japanese cuisine, teriyaki is better known as a sauce or marinade.

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Cooking technology:

1. Pour into a saucepan natural soy sauce, add sugar, stir and set on the stove.

2. Add sake and mirin to soy sauce.

3. Add the heating plate and bring the sauce to a boil.

4. Cook the sauce over moderate heat for a few minutes. Part of the sauce should boil, and he should thicken. When the sauce becomes glossy and thickens, remove it from the stove.

5. Remove the cooked sauce from the stove and cool it.

The sauce can be stored in the refrigerator, but not for long. If desired, chopped ginger, fish sauce and other ingredients can be added to the sauce. In the finished form, it goes well with meat, poultry, fish, vegetables, seafood. It can also be used as a marinade for any kind of meat and added during the frying process. Teriyaki can be called universal Japanese sauce.

Conclusion

Studying the topic “Rules for choosing wine and other alcoholic beverages for complex sauces”, I reached my goal and I realized that choosing the right wine and its quantity for making sauces is very important. I said this at the beginning, and I repeat again that my term paper is not intended to create a positive image of alcohol. Whether it is necessary to use at all what and how often - personally, it is only necessary to remember that in this matter, as in any other, rationality and moderation are necessary. In the same way, I will not encourage everyone and everyone to pour wine into the frying pan and water the bananas with the rum set on fire: food habits are an individual matter. But if I managed to dispel some misconceptions, and answer the question “where to dispose of the remnants of wine,” it means that my little story has reached its goal. I believe that the content of this work will be useful, both for the work of professional chefs, in the production of catering products, and for familiarizing ordinary housewives and culinary amateurs.

Bibliography

1. Bogusheva V.I. Technology of cooking, - Rostov n / a: Phoenix, 2012 - 373 p.

2. Dubtsov G.G. "Technology of cooking", Academy Publishing, Moscow, 2002 -272с.

3. Kovalev N.I. Technology of cooking Rostov-on-Don Phoenix 2001- 480s.

4. Shatunov O. P. “Technology of cooking”, - Rostov-on-Don, Phoenix Publishing House 2006, 480 p.

5. “Culinary masterpieces of the peoples of the world. Volume 5. Mediterranean cuisine ", year of manufacture: 2010 Series: Culinary masterpieces of the peoples of the world, Publisher: CJSC Information Group" Mediaset "

Internet resources:

6. http://www.alcopedia.ru/zakuska/wine/harmony/- online cooking recipe catalog

7. http://po-nemnogy.ru/teoria/sousyi-s-alkogolem - culinary portal

8. http://restoratorchef.ru - the first Russian online magazine for professionals

9. mages.yandex.ru - Yandex pictures

Annex 1

Pasta in Russian. Picture 1

application2

Tapiolini in lemon sauce. Figure 2

application3

Ideal alliances

Appendix 4

Lingonberry or cranberry sauce. Figure 4

Appendix 5

Carp in sweet and sour sauce. Figure 5

Appendix 6

Veal in a creamy sauce. Figure 6

Appendix 7

Shrimps in wine sauce. Figure 7

Appendix 8

Pork in cherry sauce. Figure 8

Appendix 9

Cranberry sauce for pork. Figure 9

Appendix 10

Lemon fish sauce. Figure 10

Appendix 11

Sauce "Right tartar." Figure 10

Appendix 12

Teriyaki sauce. Figure 12

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In the manufacture of sauces using a variety of raw materials: wheat flour; bones, roots (carrots, parsley, celery), onions, mushrooms, tomato paste. Salted and pickled cucumbers, butter, vinegar, spices and spices. To give the sauces taste and aroma, a wide range of spices, spices and seasonings is used: pepper, bay leaf, cardamom, nutmeg, cinnamon, cloves, ginger. mustard, wine, vanilla, vanilla sugar, salt. Raw materials and semi-finished products for making sauces.

Seasoning Flour Flour is added to sauces as a thickener. On 1 kg of sauce take 50 grams of wheat flour of the highest or first grade. In thick milk sauces add it gr per 1 kg of sauce.

Heat oil in a saucepan, add carrots, onions and save well. Put the tomato into the prepared mass and continue browning. Add flour and cook fatty browning. Dissolve the prepared mass with hot meat broth, stirring well so that there are no lumps. Add salt, sugar, crushed roots and cook for minutes. Ready sauce wipe, filter and bring to a boil. The main red sauce is used to make derived sauces. To this end, various fillers are added to it: browned vegetables, finely chopped cucumbers, capers, olives, or flavoring and aromatic spices: wine, mustard. Basic red sauce and its derivatives

Onion sauce with mustard Ready mustard is added to onion sauce. The sauce should not be boiled, so the smell of mustard is lost. Served with fatty meats, fried sausage, sausages. Sauce with roots Carrots, parsley, celery, sweet Bulgarian pepper are cut into thin strips and passaged in butter. The browned vegetables are added to the red sauce and boiled. You can add madeira wine. Use sauce for stewing meatballs, meat.

Derivative sauces Red sauce with onions and mushrooms Finely chopped onions, passer in butter or margarine, add fresh chopped mushrooms or porcini mushrooms and passer together for 5-7 minutes. Then put onions and mushrooms in red sauce, add peas, bay leaf and cook. Served with roast game dishes, natural veal, lamb, pork cutlets. Sweet and sour sauce Cook prunes. The broth is added to the main red sauce, pour in dry red wine or vinegar and boil. After that, add pitted prunes, raisins, crushed nuts and bring to a boil. Served with boiled and stewed meat.

Derivative sauces Red sauce with wine Madeira wine is added to the main red sauce, brought to a boil and filled with oil. Served with fried fillets, langet, kidneys. Boiled ham, tongue. Onion Sauce Onion finely chopped and slightly passer in oil. Then add pepper peas, bay leaf, vinegar and boil. Vinegar evaporated almost "dry." Sauteed onions and Southern sauce are added to red sauce, boiled and seasoned with butter. Onion sauce is used for baking and stewing meat, served with grilled meat, meatballs, cutlets.

White flour passerovka diluted strained broth, add finely chopped parsley, celery, browned onions and cook for 20 minutes. After that, pour in lemon juice, dry white wine, add salt, allspice, boil and filter. Ready sauce is filled with butter. Served with stewed meat dishes, chicken, turkey, chicken, veal. Basic white sauce

Derivative sauces White sauce with egg Raw egg yolks are rubbed with pieces of butter, add a little cream or broth and stirring continuously, stir in a water bath at a temperature of degrees until thick. Served with grated nutmeg sauce, served with dishes of boiled veal, chicken, chicken, lamb. The main tomato sauce. To make it, pass crushed carrots, onions, add a tomato, white roots, and pass minutes. Prepared vegetables are combined with basic white sauce and boiled for 30 minutes. At the end of cooking vegetables rub, put salt, pepper, citric acid. Filter the sauce, and vegetables are wiped.

White derivatives sauces White sauce with egg Layout Main sauce 900 g Butter 75 g Eggs (yolks) 3pcs (45 g) Cream or broth 75 g Nutmeg 1 g White sauce with tomato Layout Meat broth 7oo g Margarine 105 g Lemon acid 0, 5 g Wine 75 g Wheat flour 35 g Carrot 63 g Onion 36 g Tomato 350 g Sugar 10 g Parsley 27 g

Mushroom sauces Layout Meat broth gr Margarine - 25 gr Onion gr Flour - 35 gr Mushroom sauce Mushroom sauces have a strong aroma and characteristic taste. For the preparation of the mushroom sauce, the flour passerovka is diluted with mushroom broth, filtered and boiled for 7-10 minutes. Boiled white mushrooms shred and passer. Onions finely chopped and passer. Then mushrooms and onions are added to the sauce and boiled for 5-10 minutes. Ready sauce is filled with salt, pepper, butter. Served with dishes of cereals, potatoes, the taste and smell of which are poorly pronounced.

Derivative sauces Mushroom sauce with tomato Prepared as the main mushroom sauce, separately pasted the tomato, added to the sauce and boiled for 10 - 15 minutes Mushroom sour - sweet sauce Mushroom sour - sweet sauce. In a mushroom sauce with tomato add sugar, vinegar, sorted and washed raisins, pitted prunes, peppercorns, bay leaf and boil for minutes.

To get milk sauce, white fat browning is diluted with hot milk. The sauce is boiled and seasoned with salt, sugar. Milk sauces prepare different consistencies: Thick - 120 g of flour per 1 liter of sauce; Average thickness - 90 grams of flour per 1 liter of sauce; Liquid - 50 grams per 1 liter of sauce. Milk sauces

Derivative Milk Sauces Sweet Milk Sauce Sugar Vanillin is added to liquid milk sauce. Served with sweet puddings, pancakes and casseroles. Milk sauce with onions. Finely chop the onion, sauté it in butter, add a little broth and sprinkle it. Broth with onions is added to medium-sized milk sauce and cooked for 5-7 minutes with the addition of red pepper. Served with fried mutton dishes.

Derivative milk sauces Sweet dairy sauce Layout Flour 40g Milk 750 g Butter 40 g Sugar 100 g Broth or water 250 g Vanillin 0, 05 G Milk sauce with onion Layout Wheat flour 40 g Milk 675 g Butter 60 g Onion 238 g

The taste of these sauces is more pronounced than dairy, and serves them to meat, vegetable, fish dishes and hot appetizers. Natural sour cream sauce made from one cream rarely. More often prepared sour cream sauces with the addition of broth. To do this, dilute the broth with white flour with a broth, add salt, pepper and boil. Sour cream take from 250 to 750g of sauce. Sour cream sauces

Derivative sauces Sour cream sauce with horseradish Horseradish roots are washed, cleaned. Crushed on a grater and slightly heated with butter. Then add vinegar, peppercorns, bay leaf, boil for 3-5 minutes and add to sour cream sauce. Served with boiled meat and tongue sauce. Sour cream sauce with tomato and onion Onions finely chopped or chopped into straws, passer, add tomato mashed potatoes and passer all together for another 5-7 minutes. Then put onion with tomato in seasoned sour cream sauce and bring to its boil. Served with grilled meat, meatballs, cabbage rolls.

Sour cream sauce with tomato. The tomato puree is rubbed through a sieve, evaporated to half the original volume and put in seasoned sour cream sauce. This sauce is served to stuffed cabbage, fried and stuffed zucchini, meatballs Sour cream sauce with onions. Onions finely chopped and passer in butter, not browning. Then put in seasoned sauce, add sauce "South", bring to a boil. Served with langet, cutlet mass dishes.

In egg - oil sauces includes a large amount of butter and eggs. Therefore, the caloric content of sauces is very high (550 kcal per 100 grams of sauce). Egg oil sauces are an important source of vitamin A. Butter does not contain organic acids, extractive and other substances that stimulate the appetite. These sauces well complement the composition of dishes from low-fat products: cauliflower and white cabbage, skinny fish (perch, cod). Egg– Butter Sauces

Egg-butter sauces Sugar rinse sauce Butter is melted, heated until it becomes transparent, and drained, separating the coagulated protein from the flakes. Ground wheat bread crackers are fried with a small amount of butter. Fried crackers, salt, lemon juice is added to the clarified butter with this sauce they pour boiled cabbage, and boiled low-fat poultry. Layout Butter 800 gr Citric acid 2 gr Crackers 300 gr

Coarsely chopped hard-boiled eggs, shredded dill, parsley, salt, citric acid are added to the melted butter. Served with boiled fish sauce. Layout Butter 325 grams Eggs 6 pcs Parsley greens 27 grams Citric acid 2 grams Polish sauce.

Vegetable oils are the most important source of unsaturated fatty acids, which play an important role in nutrition. In the manufacture of cold sauces and dressings on vegetable oil, the biological activity of the latter is not reduced. The oil emulsifies, which facilitates its absorption. Mayonnaise and its derivatives, as well as dressings for salads and herring, belong to this group of sauces. They are served to cold dishes and snacks from fish, non-fish sea foods, also from meat, poultry, game and vegetables. Vegetable oil sauces

Marinade vegetable with tomato. Layout Vegetable oil 100 Sugar 30 Vinegar 300 Carrots 625 Onions 238 Tomato 2oo Marinad vegetable with tomato. Carrots and white roots are cut into strips, onions in half rings, passer with vegetable oil, add a tomato and continue to sauté for 10 - 15 minutes. Then add vinegar, fish broth, salt, sugar, bay leaf, cloves, cinnamon, and boil for minutes. Hot marinade pour fried fish and cool.

Vinegar Sauces Layout Sour Cream 500 g Sugar 10 g Salt, pepper to taste Vinegar 9% 100 g Sour cream dressing for salads. Vinegar, sugar, salt, pepper mix well and combine with sour cream before serving. Served with salads from vegetables, fruits, cauliflower, mushrooms with vegetables.

Horseradish sauce with vinegar Layout Horseradish 470g Sugar 20g Salt 20g Vinegar 9% 250g Preparation Grated horseradish grated with sugar, vinegar, and sometimes sour cream. If horseradish is bitter, then, after grinding, it is scalded with boiling water and cooled, and then seasoned with vinegar. Sauce horseradish is released with cold and hot meat and fish dishes: aspic, mixed platter.

Oil mixtures are prepared by rubbing butter with mustard, cheese, chopped anchovies, parsley. After cooking, the oil mixture is molded in the form of a bar, cooled, cut into pieces and put on fried fish, meat or used to make sandwiches. Oil mixtures

Herring butter Layout Butter 8oog Salted fish 320 g Preparation Herring fillet is soaked, finely chopped, rubbed through a sieve and whipped with butter. Gently wrapped in foil, shaped sausages and cooled. Served with boiled potato dishes. The liquid part of the sauces with flour is uniform, without lumps. Oil does not exfoliate. Garnish, introduced into the sauce, soft, fully finished. Unacceptable defects of sauces: foreign odors and tastes; the smell of raw flour; stickiness; watery taste and faint smell of meat, fish or poultry; peresal; smell and taste of raw tomato, the presence of lumps Requirements for the quality and storage of sauces

In modern cooking, the range of sauces is very diverse. According to the temperature of the feed, they are hot and cold.

On a liquid basis, there are sauces in broths (bone, meat-bone, fish, mushroom), sour cream, milk, melted butter, vegetable oil and vinegar (mainly cold sauces). To the sauces are also oil mixtures and sweet sauces. Sweet sauces to taste and cooking methods differ from meat, fish, egg-butter, etc. All sauces can be divided into two groups: with a thickener and without thickeners.

Figure 1 - Classification sauces

In the modern domestic kitchen, mainly flour, starch, including modified starch, are used as thickeners. In French cuisine, the method of strong evaporation of bases (broth, cream) is widely used for thickening sauces. Recently, in world practice, vegetable, fruit and berry puree have been used to give sauces the necessary consistency and storage stability. Mashed carrots, beets, white cabbage, and red currants have a high emulsifying and stabilizing ability.

The consistency of the sauces is divided into liquid (for serving and stewing), medium thickness (for baking), thick (for stuffing).

The color of the sauces is divided into red and white (meat sauces).

According to the technology of preparation, there are sauces basic and derivatives (varieties of the main).

Rules for the preparation of raw materials, products and semi-finished products for making sauces

For sauces use a variety of raw materials: wheat flour of the highest and 1st grades, bones, roots (carrots, parsley, celery), onions, tomato puree or tomato paste, salted and pickled cucumbers, cooking fats, butter and margarine, vegetable oil , vinegar, citric acid, spices, spices, wine, etc.

Vinegar is better to use wine or fruit can be replaced with citric acid or lemon juice. Wine is suitable only natural grape (red and white, dry and semi-dry). Before you enter into the sauce, the wine must be prepared. To do this, it is poured into a well-heated pan (stew pan) and brought to a boil, while the wine spirit evaporates, and the remaining components give the sauces a specific flavor and aroma. Most spices are put in the sauce for 10-15 minutes until cooked, bay leaf - for 5 minutes, and ground pepper - in the prepared sauce.

Ready-made sauces are stored on marmite under cover at a temperature of 75-80 · С. A film may form on the surface of the sauce, which reduces its quality. To prevent this undesirable phenomenon, the sauces are “tipped” with butter or margarine, that is, they put small pieces of fat on their surface. Semi-finished products for many sauces are broths, flour passerovka, browned vegetables and tomato puree.

Special requirements are imposed on broths for sauces. For the preparation of meat sauces using white and brown broths. White broth is prepared from meat and chicken bones as well as for soups, but more concentrated (1.5 liters of water per 1 kg of bones).

Brown broth is prepared as follows. The crushed bones are placed on baking sheets and fried to a dark golden color at a temperature of 160-170 ° C in the oven for 1-1.5 hours, turning over periodically. 20-30 minutes before the end of roasting, carrots, parsley, onions, cut into pieces of arbitrary shape are added to the bones.

Roasted bones with baked roots and onions are put in a pot, filled with hot water (2.5-3 liters per 1 kg of bones) and boiled for 5-6 hours with a weak boil, periodically removing fat and foam. An hour before the end of cooking in the broth add the stalks of dill, small parsley roots and celery. To obtain a brown concentrated broth - fume - boiled broth is evaporated (in dishes with an open lid) to 1 / 8-1 / 10 volume. When cooled, fumé is a jelly-like mass of brown. It is well preserved at 4-6 C for 5-6 days. If the concentrate is diluted in 8-10-fold amount of water, you get the usual brown broth.

Fish broth is boiled concentrated. The norm of fish food waste to get 1 l of ready broth ranges from 0.5 to 1 kg. In addition, use the broth from boiling and letting the fish.

You can also use mushroom decoction for making sauces. Mushroom decoction - a decoction of dry white mushrooms. Prepare it the same as for soups.

Sauces with thickeners require browning flour for their preparation. Flour is added to sauces to give a certain consistency. Raw flour gives sauces an unpleasant stickiness and taste. Therefore, the flour is passaged, i.e. dried without changing color at. 120 C or with a color change to light brown at 150 C. When browning flour, partial (at 120 ° C) or almost complete (at 150 ° C) protein denaturation occurs. They lose their ability to swell and when combined with broth (water) do not form gluten.

The appearance of colored products and peculiar smell is explained by the reaction of melanoid formation.

Sauté flour can be with or without fat. To obtain fat grating, sifted flour is poured into melted fat and heated, stirring constantly. The fat ensures uniform heating of the flour and during subsequent dilution with broth prevents the formation of lumps. Fat browning is usually diluted with hot broth.

Dry, or fat-free, sautéing is prepared by warming up about the sown flour with a layer of not more than 5 cm. Salt prevents the formation of lumps when diluting broiled broil. Dry passerovka diluted with a small amount of broth, cooled to 50 ° C in order to avoid premature gelatinization of starch and the formation of lumps.

Depending on the color, there is a red and white browning.

Red browning is used to make red sauces, sometimes mushroom. More often it is cooked without fat. Flour passer at 130-150 · C until light brown color with occasional stirring.

White passerovka used for cooking white meat sauces, sauces in fish, mushroom broth, milk, sour cream. Temperature browning 120С. In the process of browning, the flour color practically does not change or becomes creamy. The readiness of passerovka determined by the formation of nut flavor.

homemade wine

Culinary use of wine

Culinary use of wine.
   In addition to drinks from grape wines - a variety of sandwiches, mulled wine, punches, cocktails, etc., in cooking, wine is used as one of the best seasonings.
   The recipe of numerous meat and fish dishes, dishes from poultry, game, pastry flour products and sweet dishes, includes various grape wines. All these dishes, as a rule, belong to delicacies, which must be given a particularly attractive flavor.
   Grape wines table and strong, red and white, are also included in the recipe of a variety of sauces. They give these culinary products expressiveness, piquancy and often determine the taste and characteristics of the sauce.
   White wine sauce, Madeira sauce got its name not only because these wines enter into them on a par with other products, but mainly due to the fact that adding even a small amount of these brands of wine determined their taste, their specific aroma.
   In order to achieve the greatest culinary success, to enrich the food, improve it, you need to use only the wine, which in its culinary merits, taste, aroma, color, is suitable, corresponds to the sauce or dish.
   When cooking and letting in fish, usually white dry grape wine is used. Possessing a pleasant refreshing acidity, this wine gives the dish its lack of light sharpness and expressiveness.
   In addition to acidity (very insignificant), the wine gives the dish a delicate aroma that no other seasoning can give to the dish, namely white table wine, the most delicate, is included in the recipe of those fish dishes that are distinguished by their softness and tenderness of taste.
   White table wines are used as seasoning in some dishes from oysters, shrimps and poultry dishes, especially in dishes from such a bird, which is characterized by its whiteness and tenderness of meat (chicken, turkey, chicken).
When choosing white or red wines, they proceed from the fact that white wines are used in those foods and sauces, which, by their nature, sharpness and culinary qualities, are distinguished by the lack of sharpness. Red table wines are used in dishes and sauces, which should be more spicy and spicy. Most astringency, sharpness, "warmth", "energy" of red wines, best fit these products.
   Red wine, which gives them a pleasant taste and smell, is added to dishes made from game, fatty meat, some varieties of oily or spicy fish.
   The general rule of using dry grape wines: white table wine - in white sauces and in dishes made from white meat, as well as most fish dishes; dry red wine - in red sauces and in dishes of beef, lamb, etc.
   Dry white wine during heat treatment does not change its color and natural color of the product. Under the influence of long cooking, red wines, changing their color, give the dish an unattractive dark gray tint. This is especially noticeable in stews, baked and stewed with red wine dishes. To avoid this, such foods and sauces are tinted with a small amount of bum, which improves the color of the finished product.
   Madeira, sherry, port wine is the most widely used of strong grape wines in cooking. These wines are added to a variety of sauces, first and second courses.
   Sherry and Madera are included in cream soups (onion, game, crayfish, etc.). In this case, strong grape wines are added to soften the taste of the fat content. Strong wines also give an attractive taste and aroma to such products as kidneys, ham, etc.
   Rum and cognac are used in confectionery, especially in finishing semi-finished products, and cognac is used in sauces and in some fish and meat dishes.
   In sweet dishes - kissels, compotes, jelly, fruit dishes (fruit in syrup or wine) - red or white table wine is used, as well as strong grape wines.
   The need for long heat treatment of wine is explained by the fact that the products in this case have time to soak in the aroma and taste of the wine.
   In those sauces or foods, and especially confectionery, for which is not at all contraindicated, but, on the contrary, light and alcohol is suitable, wine can be added without evaporation or boiling. For sauces, food, the taste of which is coarse, is worsened by the taste of "alcohol", the wine should be slightly evaporated.

Among the variety of sauces, hot sauces occupy a significant place. Unlike cold options, such sauces need to be served only hot, as the cooled dressing loses all its unique taste and flavor. There is a wide range of recipes and variations of various dressings, while the technology of making complex hot sauces is always the same: a mixture of all or several ingredients is subjected to heat treatment.

At home, such dressing is simple enough to prepare, especially if the hostess correctly calculates the time to prepare the sauce.

Specificity and technology

There are certain features of cooking and serving hot sauce. If a certain amount of time passes from the time a gas station is ready until the beginning of the meal, it should be kept in a water bath in a closed container to keep it cool.

Another important point: during this process, the gravy needs to be mixed regularly so that no film forms on its surface. With the same purpose, you can use butter, a piece of which is put in the finished product.

put in the finished product.

There are various temperature regimes for storing such a sauce, depending on the ingredients and ingredients.

• Cooked on broth products (fish, meat or mushroom) are stored no longer than four hours at a temperature not higher than 80 degrees.
• Oil or egg-based sauces are not heated above 65 degrees and stored for no longer than 90 minutes. If storage is prolonged, such refueling begins to stratify, which inevitably entail damage to the product.
• Milk sauces can be cooled for further storage, but it should not last more than a day.
• Gravy with a high sugar content must not be stored for more than one and a half hours, and the temperature varies from 60 to 70 degrees - if the conditions are violated, caramelization of sugar will begin, and the sauce will turn brown.

Some hot sauces, for example, prepared on the basis of broth, can be cooled and then reheated before serving. But this can be done only once, since such temperature drops can not only spoil the taste of the sauce, but also generally make it unsuitable for food.

In other words, before preparing any hot sauce, it is necessary to take into account a number of conditions so that, as a result, the hostess’s efforts are not in vain. Required to correctly calculate the volume of the finished product, as well as the time of its filing on the table.

Basics for sauces

Since there is a wide range of different methods for making hot sauces, the basics for them are also different. Above we have already listed the most popular bases - broths, milk, eggs and oils.

Broths can be from meat - beef or pork, vegetables, mushrooms, fish and chicken. Classic meat broth is prepared from a good piece of meat in the bone for 1.5–2 hours.

In the process of cooking, add parsley, dill, bay leaf, sometimes - black pepper peas. Chicken broth cooks faster: usually the base on the breast is boiled for 40–50 minutes. Mushrooms for broths can be both dried and fresh. Dried mushrooms are presoaked in water for a few hours - ideally, do it overnight. And, finally, fish broth is prepared from whole gutted fish or fish residues - bones, heads, fins. Such a base will be ready in 30–40 minutes.

Recipes for egg-oil-based cooking more difficult, first of all, because the egg yolk and butter used in recipes, can stratify, damaging the structure and taste. Such a mass is prepared in accordance with strict requirements: so that the yolk does not curdle, cold water is surely added to the mixture. You can not heat the sauce above 70 degrees - this will lead to delamination. In the process of cooking the mixture is continuously stirred.

Milk sauces are prepared on the basis of flour and milk. This is one of the most popular methods of cooking, which includes several stages. To begin with, flour is fried in a pan, usually with added butter. It should take a pleasant cream shade - this indicates the readiness of the product. This method allows not only to achieve a thick consistency of the mixture, but also gives it a light nutty flavor. Pre-heated milk or cream slowly pours into the fried flour, after which the base is stewed on low heat. By the way, their fat content should not be low - fortunately, the modern range allows you to purchase a quality product.

Most Popular

The list of hot sauces can be distinguished branded worldwide recipes that are considered classic in the world cuisine and are included in the list of mandatory sauces in each restaurant. Some of them differ in quite complex cooking technology, but some are quite realistic at home. We offer you four famous recipes prepared on different bases.

Onion Sauce on Broth

One of the most popular sauces in European cuisine.

It will take:

• Onions - 2 medium onions
• Meat broth - 0.5 l
• Flour - 2 tablespoons
• Butter - 50 g
• Sugar - 2 tablespoons
• Vinegar - 1 tablespoon
• Salt - to taste

Servings - 4

Cooking time - 50 minutes

Onions are cut into small pieces and sent to a pre-heated pan with butter. Fry it is necessary to obtain a characteristic golden hue. Then vinegar is added to the mixture, mixed thoroughly, then sugar is added. The broth in a separate saucepan is heated, then flour is added to it. The base is boiled for 20 minutes. And when the mass begins to thicken slightly, poured into the pan to the onions. After this sauce stews another 5 minutes, salted to taste. Hot sauce is served to fish, meat, stewed vegetables.

Spaghetti Tomato Sauce

A fragrant vegetable dressing, which will be a great alternative to the store-based ketchup, the assortment of which can not be compared with homemade dressing, since there are no preservatives or flavorings in the latter.

It will take:

• Fresh tomatoes - 4 pieces
• Onions - 1 medium onion
• Fresh parsley - 1 bunch
• Fresh dill - 1 bunch
• Garlic - 4 cloves
• Olive oil - 2 tablespoons
• Chicken broth - 150 ml

Servings - 5

Cooking time - 45 minutes

Onions are chopped very finely, then sent to a hot skillet with olive oil. It is fried until a pleasant golden shade is obtained, and then chopped garlic is sent to the pan. Tomatoes are recommended to be peeled, cut into small cubes and pour out of the container. Vegetable mixture is stewed for about 15–20 minutes, until all ingredients are soft. Now you can pour broth into the mixture, mix thoroughly and simmer for another 10 minutes on low heat under the lid closed. Fresh herbs need to chop and add to the sauce after it is removed from the heat.

Egg-Butter Orange Sauce

Fine spicy dressing with citrus aroma and sweet taste.

It will take:

• Oranges - 3 pieces
• Eggs - 4 pieces
• Butter - 200 g
• Cold water - 2 tablespoons
• Lemon juice - 1 tablespoon
• Black pepper, ground - to taste
• Salt - to taste

Servings - 5

Cooking time - 60 minutes

Preparing the sauce in a water bath. First you need to cook an egg-oil base or the so-called Hollandaise sauce. To do this, a third of the butter specified in the recipe is sent to the pan with a thick bottom. Pre-beaten egg yolks are sent there, then some cold water is poured. The mixture is constantly stirred in the process of heating, and in no case should not allow it to boil. When the mixture thickens, 2/3 of melted butter is poured into it and everything is thoroughly mixed.

Oranges must be grated to get the zest, and squeeze the juice out of the pulp. Juice is poured into the finished Dutch sauce in a thin stream, which is preheated. Then add the zest and seasoning - salt and pepper. The dressing is thoroughly mixed and served to the table for light meats, vegetable salads and seafood.

Classic cream sauce

It can be served as a separate sauce or used as a basis for nut, garlic and mushroom dressings.

It will take:

• Cream 33% - 1 l
• Butter - 100 g
• Wheat flour - 5 tablespoons
• Salt - to taste
• Nutmeg - 1/3 tsp
• Fresh parsley - 1 small bunch

Servings - 5

Cooking time - 40 minutes

Butter is sent to the pan. When it is completely melted, wheat flour is added to it. It must be roasted over moderate heat until creamy and light nutty flavor is obtained. Heated cream is poured into cooked flour. The mixture languishes over low heat until thick. Salt and nutmeg are added to the cooking process. Parsley is finely chopped and added to the sauce after the pan is removed from the heat.

Served tender creamy sauce to baked meat, shrimp, potatoes, fresh vegetable salads and stewed vegetables.

Sophisticated hot sauces - one of the most diverse and interesting sections in cooking. A variety of both the basics for making gravy and additional ingredients offer numerous variations, ranging from vegetable and mushroom sauces to sweet fruit dressings. Having decided to prepare a hot sauce, it is necessary to remember three basic rules: first, to obtain a high-quality, tasty product, it is necessary to strictly observe the temperature regime; secondly, the finished product cannot be stored for longer than the ingredients included in its composition; thirdly, it is categorically not necessary to serve a hot dressing in a cold form, if only because its taste will be much worse and will not allow revealing all the shades of the dish.

Enjoy your meal!

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