2 medium sized tomatoes
mint stalks to taste
1 clove garlic
salt and sugar

Method of preparation:

Grate / or use a blender, having previously peeled them from the skins / tomatoes on a grater and put them on the stove.
The duration of cooking is until the liquid boils from them and they remain in a thick tomato sauce.
Shortly before removing it from the stove, season with salt to taste and 1 equal teaspoon of sugar.
Add additional  (if you have grated them on a grater) together with the garlic and mint.

NECESSARY PRODUCTS:

50 g of onion

30 g of tarragon

200 ml. White wine

70 ml. wine vinegar

5 g of watercress or thyme

5 g of salt

3 pcs. yolks

200 g butter / at room temperature /

METHOD OF PREPARATION:

Finely chop the onion and boil with watercress, tarragon, wine and vinegar. Boil until 1/4 of the liquid remains. Remove from the heat and cool. Strain.
Beat the yolks with the salt. With constant wire beating, they are added to the boiled liquid.

Put in a water bath and stir until it starts to thicken.

Add the oil, stirring quickly, until the oil is completely absorbed and a velvety consistency is obtained.

However, the resulting mixture was so spicy that it was not edible at all and the “unsuccessful” sauce was placed in a barrel and hidden deep in the basement of the two pharmacists.

Two years later, during another cleanup, John and William came across a wooden barrel and decided to try the sauce before throwing it away. They were surprised to find that its taste softened and became unusually good.

Subsequently, in 1838, the two discoverers began selling the sauce commercially, and Worcester soon became the most famous British sauce, popular not only in his homeland but also around the world.

The original Worcestershire sauce recipe is, of course, kept secret.

It is known that its composition includes vinegar, molasses, sugar, salt, fish (anchovies), tamarind extract, garlic, onion, various spices and flavors. The mixture is allowed to mature for several years in closed vessels, where a fermentation process takes place. The end result is a rare, dark brown sauce with a very strong aroma.

Necessary products:

1 clove garlic
1/2 tablespoon apple cider vinegar
2 tablespoons fish sauce
2 tablespoons honey
1 tablespoon molasses (thick dark brown syrup with a specific aroma, a residual product of sugar production)
1 tablespoon tamarind paste (aromatic Asian spice made from tamarind fruit)
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon ground cloves

Method of preparation:

Squeeze the garlic clove.
In a bowl, pour the apple, fish sauce and garlic.
Then add honey, molasses and tamarind paste, also pour onion, chili powder and ground cloves.

Mix all ingredients thoroughly and transfer the sauce to a jar or bottle with a tight seal.

Store the sauce in a cool place for up to 2 months, and before each use, shake the container.

White sauces such as Béchamel sauce are made with the help of French ruble – an equal amount of fried flour in butter.

It can be used in the preparation of various types of baked pasta, such as lasagna, as well as for any casserole.

Necessary products:

1/2 l. milk
50g milk
50g fresh butter
salt, nutmeg, white pepper

Method of preparation:

On a moderate heat, place a deep pan in which you melt the butter.
Remove the pan from the heat and spoon by spoon add the flour.
Return the pan to the hob and add the milk for 5-7 minutes, stirring constantly.
Season with salt, pepper and nutmeg.

You must be careful not to cook the sauce longer than the allotted time, as it will change color and acquire an unpleasant tasty raw dough.

To avoid lumps, do the following: add cool milk to the hot butter with the flour. This temperature contrast will not allow the formation of “wolves”.

The most common is the chicken sauce “Velute”, prepared with chicken broth. There are also beef and fish sauce “Velute”.

From each of the three types of Veluté sauce, a secondary one can be created. For example, Veluté chicken sauce, fortified with cream, turns into a Supreme sauce. Veluté beef sauce, thickened with egg yolks and cream, turns into Alemand sauce, and Veluté fish sauce, to which white wine and full-fat cream are added, turns into white wine sauce.
Like béchamel, the preparation of Velute sauce begins with a mixture of butter and flour. From there, you can get creative – you can finish the sauce with different types of broths – vegetable, chicken, fish.

I will present you Velute sauce with chicken broth.

Necessary products:

1 tablespoon oil,
1 1/2 tsp. flour
1 3/4 tsp. chicken broth
salt, pepper

Method of preparation:

Melt the butter on a medium heat
Add the flour, stirring well to make the sauce smooth.
Gradually add chicken broth (you can easily replace it with beef or vegetable according to your taste and the dish for which you will use Velute sauce).
After boiling, leave for 10 minutes to thicken.
Before removing from the heat, add salt and pepper.

If you add shallots (onion) and tarragon to the sauce, and replace the lemon juice with tarragon vinegar – the sauce turns into Bearnese, and if you add blanched orange peel and orange juice, Hollandese turns into Maltese.
It is a spicy, buttery sauce that is prepared by adding purified melted butter to warm egg yolks. So in this case the liquid is the purified oil and the thickening ingredient is the egg yolks.

Dutch sauce can be used alone, but is extremely tasty when combined with seafood, vegetables and eggs.

Necessary products:

2 eggs
1/2 lemon
100 g of high-fat butter
2 g ground red pepper
sugar, salt to taste

Method of preparation:

Separate the egg whites from the yolks.

Mix the yolks with a wire whisk and add freshly squeezed juice of half a lemon, which has previously been strained.

Melt the butter in a deep bowl. Once it has melted, remove from the heat and set aside to cool.

Add a little salt and sugar to taste to the mixture of egg yolks and lemon juice. The mixture is stirred with a stirrer, then placed in a water bath.

During this time, the yolks are stirred in a water bath constantly until they thicken. The process stops when the temperature of the yolks reaches about 85 degrees Celsius. Pour the melted butter in a thin stream, stirring constantly. The result is a yellow, thick mixture – a classic Dutch sauce, which is usually served warm with meat dishes or fish.

Traditionally, tomato sauce is thickened with ru / equal parts flour and pure butter /, so some chefs still prepare it this way. But tomatoes alone are enough to thicken the sauce.

I present to you the classic tomato sauce.

Necessary products:

1 onion
2-3 cloves of garlic
3-4 tablespoons olive oil or vegetable oil
1 kg. tomatoes
1 tsp sugar
salt and pepper
Optionally – 1-2 sprigs of oregano, 5-6 basil leaves

Method of preparation:

Tomatoes are cleaned, peeled and mashed or planed.

Finely chop the onion and fry in heated olive oil.
Add tomatoes, garlic, sugar and green spices.
Sauce simmer over low heat until thickened. Different varieties of tomatoes are differently fleshy and can take between 35 and 45 minutes. If the temperature of the stove is very strong, the tomato sauce will spray on the stove, so – moderate to low temperature.

Thicken the sauce to the desired density, but generally speaking, the tomato sauce is ready when there is about 1/3 of the original amount left. This is again conditional, because with more fleshy tomatoes there is not so much water to evaporate.

Remove the twigs from the green spices, season with salt and pepper and you’re done!

50g anchovies (squeezed from the fat)

20g garlic

3 egg yolks

5g. Dijon mustard

20 ml of lemon juice

40ml of olive oil,

20 g grated Parmesan cheese

black pepper and salt to taste

METHOD OF PREPARATION:

Mix the finely chopped (almost pasta) anchovies and the crushed garlic cloves.

Beat the yolks and add the mustard to them until a homogeneous mixture.

Add the anchovies and garlic and then the lemon juice. Add olive oil and continue to stir vigorously for about a minute to homogenize the mixture.

Slowly, stirring constantly, add the oil, salt and pepper, and finally the parmesan.

Important: Store the dressing for no more than 24 hours in a refrigerator in a tightly closed container

The moment I tried it, my culinary thought “flew” to different ways of serving, but I will comment on this in another article.

Since hot peppers are used, the effect of spiciness, unlike wasabi, will be a little longer lasting than necessary. Do not worry, because its creamy structure compensates for its burning taste, and fluffiness will make you eat with appetite and bliss. on the face.

Two of the advantages is that you prepare it and can experiment in the products used, and the other is that it allows you to determine the degree of spiciness.

To make it, the avocado needs to be well ripened and soft to the touch. In this way it will be easier to pass and will allow not to remain in lumps.

Necessary products:

1 avocado / the size is like an egg /
tabasco sauce 1/4 of the bottle
2 hot peppers / cleaned of seeds /

Method of preparation:

Mash the above ingredients until creamy.

The texture, in my observation, turned out tender, fine and very tasty. I put two peppers because I wanted it to have a very light spicy taste, but if you like it very spicy you can increase the amount.

500 ml. milk

40 g of flour

50 g butter

100 g cheddar (or cheddar, blue cheese)

METHOD OF PREPARATION:

Pour the milk into a saucepan and add the flour and butter. Turn on the stove and place the pot with the mixture. Start stirring the mixture.

Keep stirring until the oil melts and the mixture reaches the boiling point.

Stir for another 2 minutes, add the cheese and stir until the cheese melts.