The eight sauces: When you choose a dish worked out
starting from natural food, i.e. cooked with the grill, the
vapour or water - without another preparation - it is
obvious that that a sauce is essential to raise the taste
of a product.
I present to you eight sauces achieved without animal fat,
being able to accompany various dishes or products.
Do not forget to use without restriction vinaigrette based
on olive oil, grape pips oil and different wine vinegars,
cider vinegar or balsamic vinegar or raspberry vinegar and
all sort of herbs and spices.
These receipts presented are for 4 people.
Tomato sauce (containing fresh tomatoes): Ingredients: 6
quite ripe tomatoes, 1 spoon with olive oil, 1 furnished
bouquet, 1 white onion, 1 clove of garlic, salt and pepper.
Peel tomatoes. Cut of the pieces. Press to eliminate water
and the pips. In a pan, make heat the olive oil, throw
distinct onion there. Cook it 2 to 3 minutes. Add the
pieces of tomatoes, chopped garlic, the furnished bouquet,
salt and peppered. Let cook 50 minutes. Remove the
furnished bouquet, pass the preparation to a conical
strainer. Heat and the sauce has to be served in a gravy
boat.
Smooth sauce with herbs: Ingredients: 4 white eggs, 2 olive
olie spoon, chive, fresh parsley, pepper and salt. Remit
the oil and the white eggs in a large bowl. Go up to the
whip to obtain a consistent and firm preparation. Add
finely chopped parsley and chive. Flavor. Alternative: use
other herbs (tarragon, parsleyl, basil) and other spices
according to your taste.
Barbecue sauce: Ingredients: 1 tin of 250 grams of fresh
tomato sauce, 4 spoons of olive oil, 1 spoon of Armagnac, 1
large pinch of curry, 1 teaspoon of sweet herbs, salt and
pepper.
In a large bowl, mix the tomato sauce and the olive oil.
Add sweet herbs, the curry and season. Cook in a pan ten
minutes. Add Armagnac. Let cook a few minutes and serve it
in a gravy boat.
Robert Sauce: (traditional! accompanying the meat grills
in an excellent way) Ingredients: 75 cl of poultry broth. 1
dl dry white wine dl, 1 spoon with strongly mustard, 1
spoon with tomato puree, 4 spoon with flour, 1 carrot, 1 dl
grape pips oil , 2 white onions, 1 furnished bouquet,
pepper and salt.
Peel carrot and onions. Cut an onion and the carrot in
slices. Chop other onion. Make heat oil in a pan. Seize the
carrot and the onion in slices. Integrate the flour and the
tomato puree. With tanning, add it the poultry broth and
leave it cooking 45 minutes. In a pan, throw chopped onion,
the vinegar and the white wine. Let reduce half. Pour in
the pan. Leave it stewing during 15 minutes and flavor.
Pass the preparation to the conical strainer, add mustard
out of fire while stirring up quickly. The sauce has to be
served in a gravy boat.
Ravigote sauce: (without cooking and in accompaniment of
poultry) Ingredients: 2 wine vinegar spoons, 6 olive oil
spoons, chive bits, parsley bits, 2 branches of tarragon, 2
large gherkins, 3 teaspoons capers, 1 teaspoon mustard,
pepper and salt.
Chop herbs, gherkins and capers. In a bowl, put mustard,
season, pour the vinegar. Well mix. To add oil while
stirring up vigorously to obtain a consistent preparation.
To incorporate capers, gherkins and herbs. Mix well and
present in gravy boat.
Vinaigrette with tomato:(accompanying cold fish boiled in a
broth) Ingredients: 1 mustard spoon, 3 well ripe tomatoes,
6 olive oil spoon, 2 lemon juice spoon, 2 vinegar spoon of
Jerez, salt and pepper.
To plunge tomatoes in ebullient water to peel them. Cut its
in 4 parts. Press its to extract water and the pips. In a
blender, pour tomatoes, oil, vinegar, mustard, lemon juice,
pepper and salt. Convert in puree. Reserve for the
refrigerator and serve it in gravy boat.
Sauce with mint: (accompanies the grills and the meat
skewers) Ingredients: natural yoghourt with 0% fat, 2
chopped fresh mint spoons,1 paprika pinch, 1 crushed small
pepper of Cayenne, 1 salt pinch.
Pour yoghourts in the blender. Incorporate the different
ingredients. Pour its preparation obtained in a bowl, Place
it in the refrigerator for 2 hours. Before being used
decorate it with leaves of fresh mint.
Anchoyade: (in accompaniment of a part of ox or roasted
horse) Ingredients: 2 small tins of anchovy nets (50 gram),
1 spoon of lemon juice, 2 cloves of garlic, 1 shallot, 1
spoon of chopped parsley, 1 olive oil spoon.
Peel and chop finely garlic and shallot. In a mortar, crush
the anchovy nets. Add in more 1 olive oil spoon, garlic,
the shallot, the parsley and the juice of lemon. The
preparation thus obtained must have the consistency of a
pomade.
This delicious sauce will be pasted on roasted farmhouse
bread sections on which one will lay out the pieces of
meats.
----------------------------------------------------
Patrick Beaufay offers you an other way to diet. All diets
are hypo caloric and they have for impact to decrease your
metabolism. The burn the fat and feed the muscle program
does exactly the opposite. Therefore more calories will be
burnt each day. For more info:
http://burn-fat-fast.blogspot.com/2007/01/cholesterol-trigly
cerides-hdl-and-ldl.html
No comments:
Post a Comment