How to make a sauce?

The gravy is a wonderful addition to manydishes, so often the housewives try to find an answer to the question - how to make a sauce so that she decorates dinner or dinner, gave him a touch of sophistication and made it festive. With this sauce, even children eagerly eat mashed potatoes or rice, buckwheat porridge or pasta. First, let's talk about how to make a sauce for pasta.

Take two to three medium bulbs and finelyslice. Rub a large carrot. Preheat the frying pan by pouring vegetable oil on it. First put the onion, fry until half ready, and then pour the carrots. In a few minutes, add half a glass of ketchup to the vegetables. Instead, you can take tomato paste, and if you cut fresh tomatoes and put them in a frying pan, it will be even better. The resulting mass should be stewed for three to four minutes, stirring constantly. Then pour a tablespoon of flour and pour in hot water. Do not forget to stir well the future gravy. It should not be too thick, but not liquid. Once the resulting mass begins to boil, it can be removed from the plate. Hot pasta fill the pasta and you can serve them to the table.

And now let's talk about how to make a sauce withliverwort. Take a piece of pork or beef liver and remove the films and veins. You can pre-soak the liver in milk, but it is not necessary to prepare a gravy with this recipe. It is enough to wash it well. Then cut the liver into small pieces. Fry them in vegetable oil. Take a little oil - it is not necessary that the liver pieces float in it. Duration of frying - up to ten minutes, because then these pieces will be ready with the gravy. While the liver is being cooked, you can cook the roast. Cut a smaller onion, bring it to a golden color in a skillet, then add the rubbed carrots to the onion and simmer the vegetables for about five minutes. Now put fried pieces of liver and vegetables in boiling water, add salt and a little pepper to taste. In a clean cup, stir two full tablespoons of flour with water. Consistency should be about the same as kefir. Add the flour to the gravy, stirring constantly. Take care that there are no lumps. Within a minute or two your liver will be ready.

Let's now reveal some secrets of what,how to properly prepare gravy. If you think about it and look at it, you can easily find that many dishes in the cooking process form a wonderful basis for gravy. At the base of almost any gravy is a background - dark or light, which is a broth made of poultry or meat, fish or game. If the volumes of your freezer allow, you can freeze this broth and store it long enough, using as needed. Broth is usually filled with a universal thickener - diluted in water with flour. Get a light basis for gravy can be from fish, beef bones, from boiled meat or vegetables. If the broth is rich, then the base, cooled down, can become like a jelly. Dark base for gravy - it is often the fat from the frying or quenching of meat. Do not forget to check if there is a bitter taste in this broth. To this basis, you can add wine or broth, then - put out. In general, repeated quenching each time will make the taste of gravy more pronounced and saturated.

To the above-mentioned basics for sauce, you can addvarious ingredients that give a sauce to one or another taste. So, to a dark basis for gravy, you can add fried onions, mushrooms, sour berries, red wine, mustard or cognac.

And how to cook gravy on a light basis? To give it a more saturated flavor, you can supplement with egg yolk. Just whisk the yolk with a tablespoon of cream or milk, then add a little sauce (do not stop whipping). Then pour the diluted yolk into the gravy. It is necessary to stir constantly to prevent folding of the yolk. If your sauce should be hot and you want to season it with sour cream, cream, lemon juice, mustard or herbs, you do not need to boil any more after adding these ingredients, so as not to spoil the taste. Greens are added at the end of cooking.

Cooked properly, the sauce is perfectly stored in the fridge for a few days. Now you know how to make a sauce - please your family!