Three easy sauce recipes to enrich your dishes


If there is something that cannot be missing in the gastronomy of any country or region, these are the sauces. inseparable companions of meat, fish, vegetables or eggsif they were eliminated from the kitchen, it would become a boring activity, lacking in fantasy and originality. Sauces have the surprising ability to elevate the simplest, humblest dishes into the category of delicacies. And his incredibly varied repertoire is a essential complement in all prescription.

Modern gastronomy has a wide assortment of sauces, from all over the world and who, over the centuries, have forged an authentic culinary discipline, with a unique personality. The new kitchen picked them up, preserve its traditional foundationsby moderating the ingredients that could make them heavy and by adapting them to lighter ones, in order to obtain new flavors and combinations.

On the other hand, it is according to the fillings that the presentation of the fish and especially the meat, can be varied, original and attractive. If the best known fillings are those made of vegetables, they can also be prepared with eggs, purees and even with certain crustaceans and molluscs.

hot sauces

Between the hot sauces the most widely used in our country is perhaps the Bechamel and of tomato, although there are many others, just as tasty, which are associated with very different foods. The spanish sauce It is undoubtedly also one of the most popular.

Bechamel recipe


Béchamel sauce

if you want one light bechamel sauce, more milk is added, and to make it thick, it is left to cook longer. Adding a few balls of butter to the béchamel prevents it from forming a crust on top.

Bechamel sauce recipe: Ingredients for 4 persons

  • 2 heaped tablespoons of flour

  • 3/4 liter of milk

  • 25g of butter

  • 2 tablespoons oil

  • Salt

Béchamel sauce: the recipe step by step

  1. In a saucepan, melt the oil and butter, then add the flour, which is sautéed, stirring with a wooden spoon, for three minutes.

  2. Then pour in the cold milk little by little, stirring constantly so that there are no lumps (the milk can be hot if you want it faster, but the sauce will be smoother and clearer if it is cold).

  3. When everything is well united, salt and cook for about 15 minutes to thicken. The béchamel is at its point where, stirring with the wooden spoon, it comes away from the walls of the container.

cava sauce recipe


cava-sauce

Cava sauce recipe: Ingredients for 4 persons

  • 1 glass of cava

  • 1 ripe avocado

  • 1/2 cup liquid cream

  • 1 medium onion

  • Tarragon

  • Pepper

  • Olive oil

  • Salt

Cava sauce: the recipe step by step

  1. In a container with three tablespoons of oil, sauté the onion – very finely chopped -, a few tarragon leaves – also chopped – and the cava over very low heat for 15 minutes.

  2. Once done, add the liquid cream and leave it on the heat until it has reduced a little.

  3. Add the avocado—pitted, peeled and chopped—put everything in a blender, adding a little water so the sauce isn’t too thick, and season with salt and pepper to taste.

  4. This sauce is used to accompany fish, especially sole and sea rooster.

Mushroom sauce recipe.


Mushroom sauce

Mushroom Sauce Recipe: Ingredients for 3 people

  • 1/4 kg of fresh or canned mushrooms

  • 2 tablespoons crushed tomato

  • 2 cloves garlic

  • 1/2 glass of white wine

  • 1/2 glass of broth

  • 1 tablespoon of flour

  • Oil

  • Salt

Mushroom sauce: the recipe step by step

  1. In a skillet with a little oil, brown the flour; When golden, add the broth and stir quickly to avoid lumps forming.

  2. Then add the crushed tomato and salt, and cook for 15 minutes.

  3. If the mushrooms are fresh, clean them well, cook them for a few minutes and chop them. If they come from a can, they are drained and cut into small pieces.

  4. Then they are sautéed in a pan with butter, chopped garlic is added and left to fry for a minute; then pour in the white wine and cook over high heat until the liquid is reduced by half

  5. Then the mushrooms are mixed with the previous preparation, the salt is rectified and it is kept on the fire until a homogeneous sauce is obtained.

  6. This sauce is very suitable to accompany stewed meats and game.

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