Hot sauce: cooking technology, recipes for complex sauces

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Hot sauces occupy a significant place among the variety of liquid seasonings. Their peculiarity is that they are served only with hot dishes, while cooling is not allowed, because both aroma and taste are lost. The technology of their preparation consists in heating several or all ingredients. To use hot condiments, it is important to know how to properly allocate time for their preparation.

Sauces allow you to cook dishes from the same products that are completely different in appearance and taste. All hot fills are conditionally divided into red and white. The most popular are onion, "meat juice", classic creamy, tomato, sour cream, bechamel, red sweet and sour, bolognese, mushroom and others.

Composition

Preparing hot sauces based on butter, milk, egg yolk, strong broths (meat, mushroom, vegetable, fish).

As additives in sauces prepared on broths, laurel is usedleaf, dill, peppercorns, parsley.

Egg and butter dressings are more difficult to cook as the yolk and butter can separate at too high temperatures.

Flour is added to milk or cream sauces, which is pre-fried.

Features

1. To prepare complex hot sauces, you need a small, thick-bottomed dish. It can be a pot or a saucepan.
2. If the sauce is cooked before the meal starts, keep it on the steam bath at all times.
3. To avoid the formation of a film on its surface, it must be constantly stirred. To this end, you can add a piece of butter to the finished sauce.
4. Some sauces may only be reheated once after cooling. Reheating can spoil the dish, making it unfit for consumption.
5. Each hot sauce has its own temperature regime: egg and butter sauces can be heated no higher than 65 degrees; fillings cooked in meat or fish broth - not higher than 80 degrees; milk sauces can be cooled; sweet - from 60 to 70 degrees.
6. The shelf life of hot fillings also depends on their composition: oil, egg, sweet "live" for a maximum of 1.5 hours; sauces on broths - no longer than 4 hours; dairy products can last no more than a day.

Onion

One of the most common is onion. It is served with meatballs, fried liver, cutlets, stew.

For making hot sauce based onbow to take:

• two cups of meat broth;
• one and a half tablespoons of butter;
• two onions;
• a tablespoon of flour;
• two tablespoons of vinegar;
• sugar, s alt, pepper, parsley.

Cooking order:

1. Chop the onion finely, fry in butter, s alt, sweeten and pepper, then fry for about three minutes.
2. Add vinegar to the onion, cook until the liquid evaporates and acquires the consistency of thick sour cream.
3. Fry the flour in butter in a frying pan, pour the broth into it, boil, then strain.
4. Combine the mixture of broth and flour fried in butter with the onion-vinegar mass, add the parsley, mix and cook for about 10 minutes. At the end of cooking, put butter into the sauce, if necessary, s alt, pepper and add sugar.

Red sauce

Red sauces are served with sausages and sausages, red baked and stewed meat, azu, meat patties, stews, etc. To prepare a complex hot sauce, you will need the following products:

• two cups of meat broth (strong bone broth cooked with roots is best);
• a tablespoon of flour;
• one and a half tablespoons of butter;
• carrot;
• bulb;
• tablespoon of tomato puree;
• bay leaf;
• two spoonfuls of grape wine;
• parsley root;
• s alt;
• peppercorns.

Cooking:

1. Chop onions, parsley, carrots and fry in oil.
2. In a separate heavy-bottomed bowl, heat a spoonful of butter, add a spoonful of flour, fry with constant stirring until brownish.
3. Put tomato puree, pour in broth, mix well, combine with roasted roots and onions, add parsley and pepper, put on low heat and simmer covered for about half an hour.
4. Put s alt, strain, pour in fortified grape wine. Grind the roots and put them in the sauce, add the butter, mix.

Before preparing a hot sauce, so that your work is not in vain, you should always calculate its serving time and volume.