French sauces: recipes. French sauces and marinades

French sauces, the recipes of which we will considera little further, always differ in special taste and aroma. They can be safely used for filling various salads and first courses, as well as for marinating meat or fish.

So what are the most delicious French sauces? Culinary recipes for several satisfying and unusual filling stations we will describe right now.

We make cream sauce for salads

How should I make French sauces? Recipes of such dressings can include completely different ingredients. For example, for a creamy sauce we need:

shallots are fresh - a small bunch;
mustard dijon - a small spoon;
vinegar table low-concentrated (it is better to buy white balsamic) - about 100 ml;
refined sunflower oil - 150 ml;
cream as much as possible fresh 30% fat content - 2 tablespoons large;
salt, as well as any dried herbs and white pepper shredded - use at discretion.

Cooking method

French sauces, recipes of whichprovide for the use of a mixture of dried lettuce, are, as a rule, the most delicious and aromatic. To make such filling, the mentioned seasonings must be mixed with white pepper and salt, and then pour refined sunflower oil and balsamic vinegar to them.

Chopping shallots, it also needs to be added to the previously prepared mass. In addition, Dijon mustard must also be put in the same container. It will give the sauce a special piquancy and aroma.

The final stage

Mixing all the components laid out in one container,They should be left aside for 5-8 minutes. After this time, the classic French sauce will be completely ready for use. It can be used as a marinade for any meat or fish product.

However, we make a creamy dressing. In this regard, the finished product should additionally lay out a fresh dairy product. Mixing the ingredients thoroughly, they are required once again to taste with pepper and salt (if necessary), and then immediately serve guests.

What salads can I fill?

French cuisine, sauces and marinades which canused during cooking different dinners, has always been popular in our country. But if you first made a creamy dressing, then you probably will be concerned about the question of how to use it. It should be noted that with this sauce you can fill not only leaf salads, but also those dishes where meat and even seafood are found.

Make delicious white meat sauce (in French)

The recipes of the sauces presented today do not require any expensive and rare ingredients. In connection with this, absolutely everyone can do such refueling at home.

If you decided to present a meat product to a dinner table, then we propose it with white French sauce beforehand. For its preparation we will need:

filtered drinking water - 1000 ml;
Lard baked lard - 2 large spoons;
light flour - 10 g;
table vinegar - a large spoon;
carrots large juicy - 1 piece;
bulbs red - 2 heads;
fresh garlic - 1 piece;
garni - a small bundle;
cloves - 2 pcs .;
green parsley - a few twigs;
Salt and sweet pepper peas - use at discretion.

Cooking process

French sauces, recipes of which are knownfew, can be an excellent addition to the second meat dish. To make such a white dressing, you need to clean the vegetables and chop them into circles. After that, in a thick-walled saucepan, it is required to heat the lard, and then put carrots and onions. Fry the ingredients preferably until they are browned and become as soft as possible.

Once the vegetables are ready, in onea glass of ordinary water must dissolve a large spoonful of light flour, and then pour into a saucepan. There it is also necessary to send a bundle of garnishes, cloves, parsley greens, as well as salt, sweet peppercorns and vinegar. After waiting for the ingredients to boil, they should be poured with the rest of the water and pour the grated garlic. After 3-4 minutes the sauce can be safely removed from the plate.

How correctly to submit to the table?

It is not enough to know the detailed recipes of sauceseveryday. It is very important to use them correctly. So, a white refueling for meat product should be served for dinner only in a warm state. It is necessary to fill the whole second course, and then immediately present it to the household.

Recipes of French cheese sauces

Cheese French sauces are prepared quite easily and simply. They can safely fill the pasta, as well as other second dishes.

So, we need:

walnuts, peeled - 8 pcs .;
broth meat any - about 250 ml;
cheese is hard - about 75 g;
butter natural - a large spoon;
olive oil refined - a large spoon;
salt cooked, as well as ground pepper white - use at discretion.

Process of step-by-step preparation

That at you the present French sauce has turned out, during its preparation it is necessary to strictly observe all following requirements:

Hard cheese is required to grate on a small grater.
Purified walnut kernels should be well washed, dried and ground using a crush. After that, they must be fried in warm butter.
Frying walnuts, they should be addedolive refined oil, as well as grated hard cheese and any meat broth. All ingredients need to be warmed up over medium heat until the mixture thickens. The sauce should be regularly stirred with a large spoon.
In the end, all ingredients should be sprinkled with pepper and salt.

How and with what to submit to the table?

If you comply with all prescription requirements forcooking this sauce, then you will get a delicious and aromatic dressing. It can be served with any meat dishes, as well as with pasta and vegetables. It should be noted that walnuts give a special flavor and flavor to this sauce.

Quick French cheese sauce

There are a lot of recipes for delicious French sauces. Finally, we want to present you another cheese refueling, for the preparation of which you will need only a few free minutes.

So, soft goat cheese in the amount of 200 git is necessary to cut into small pieces, and then place them in a blender. Next to the dairy product should be laid out sour cream (150 g), fresh parsley, chives, pepper and salt. After whipping all the ingredients at high speed, you will get a very tasty French cheese sauce, which can be served both to meat, and to spaghetti and vegetables. If you wish, you can additionally add any spices and seasonings to this refueling.

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