Sauces
Cold Sauces
Oil 50g
Lemon juice 75g
Mineral water
Salt and pepper
Green dill and green parsley
We mix the oil with lemon juice, mineral water, salt and pepper. In the end we add drill and parsley cut in small pieces.
1 Yogurt
Smashed garlic
Salt
Pounded garlic is mixed with yogurt and salt.
Good for fry-eggs and hamburgers.
1 yogurt
1 spoon mustard
1 spoon horseradish (scraped)
Salt and pepper
We mix the yogurt with salt and pepper. In the end we add the mustard and horseradish and mix well.
I peel the garlic and I pound it with salt, we mix well and add the oil and the vinegar. We mix well.
100g Oil
2 eggs
1 teaspoon lemon juice
Salt
In a bowl we put the egg-yolk with a little salt and we mix. Gradually we add the oil and in the end we add the lemon juice.
For this sauce we need : mayonnaise sauce, pickled cucumbers cut in cubes, small cut green parsley, small cut tarragon, hard-boiled eggs cut in cubes, mustard, vinegar and pepper. We mix all these ingredients.
Tartar Sauce
Mayonnaise
Small cut green parsley
Mustard
Salt and pepper
Small cut onion
We mix all these ingredients.
Maitre d`Hotel Sauce
Butter 200g
Lemon juice 100g
Small cut green parsley 1 wisp
Salt and pepper
We mix the butter in a bowl with parsley, pepper, salt, lemon juice until we get a homogenous composition. This sauce must stay in the refrigerator until it needs to be served. Good to decorate grilled meet and fish.
Hot Sauces
Time : 3h, 10 min
Ingredients : 75g butter or oil, 75g flour, 1 carrot, 1 parsley(root), half piece of celery
1 onion, 2 cloves garlic, laurel leaf, thyme, 50g tomato sauce, pepper,
salt, 500g beef bones.
How we do it : We clean the potherbs, we cut the onion and potherbs slices. In a
saucepan we put the butter and when is hot we add the flour, we
add the potherbs, onion and condiments , we boil at small fire , after
this we add 2 cups of hot water. The bones are cracked and roasted on
roaster, we put the bones and the tomato sauce in the saucepan.
We boil this sauce 3 h mixing . When is done we sift the sauce.
This sauce is very important for others sauces.
bones essence, butter, cognac, and Madera Red Wine. We mix this ingredients until we get a homogeneous composition and boil 5-10 min. We keep this sauce warm. Good for meet and fish.
Mushrooms Sauce : We put small cut mushrooms in melted butter, after a few
minutes we add the Brown Sauce, salt, pepper and we boil
again 5-10 minutes. Good for eggs and meet recipes.
Wine Sauce : We boil the Brown Sauce , than we add the wine, juice from roasted
meet. We keep the sauce warm. In the end we add small cubes of
butter . Good for beef, pork and fish recipe.
Tomatoes Sauce : First we put 1 kg of bones without marrow (morrow less bones) in a pot wit cold salty water. We boil them for 3-4 hours. In another pot we put oil and water in equal parts. When is hot we add the vegetables: carrots, parsley-root, celery-root, parsnip and onions cut in small cubes. When they turn to be soft we add flour dipped with water, tomatoes, the soup from the bones, laurel, savory, salt pepper and sugar. After 30 min. of boiling, we strain the sauce, pound the vegetables and mix it again. The sauce needs to be kept worm until we serve it.
Its goes better with spaghetti, hash meat balls, beef, fish and pork dishes.
Chaud Froid Sauce
In a part of molten butter we add 2 parts of flour, mixing continual. Then we add meet soup, cream and salt. We boil the composition in a pot with moderate fire
We deep the gelatin with cold water, than we melt it on a small fire and then we add it to the sauce and mix it. After a few minutes we strain the composition. This sauce is used to decorate cold dishes as fish or fowl.
Mornay Sauce
In a pot I put the egg-yolk, cream and béchamel sauce. We put the pot on a moderate fire for 5 minutes, mixed continuously. I take the pot put it on the table and add scraped pressed cheese. At the end we add cubes of butter. The sauce is used to decorate cold dishes like fish or fowl or to prepare some vegetables dishes.
Suprème Sauce
In the melted butter we add the flour mixing continual. We also add fowl soup and essence of mushrooms or small cut mushrooms. We boil this composition 10 min. than we add salt, egg-yolk mixed with cream and boil it more 15 min. We strain it and add the lemon juice than we put small cubes of butter. This sauce is used for the worm fish and fowl dishes.
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