Pidlivu with butter. Top sauce for spaghetti: cooking secrets. Vershkovy sauce with spinach

Vіdomi kulinari vvazhayut, scho sauce - tse іdealny sposіb, schob better reveal the taste of passion and add їy original notes. One of the most versatile sauces is the top sauce, which can be mixed with other ingredients, taking into account new options. With a recipe for vershokovo-syrup sauce for bazhannya, you can get in, be it a person, you know the basic rules of cooking. You can add fish, meat, vegetables and other products.

How to cook cheese-top sauce?

With a lot of different recipes and a skin person, you can reshape it in your own way, or you can see the traditional option.

Warehouses:

Tops - 1 tbsp.;
sir - 180 g;
hourglass - 2 cloves;
nutmeg, pepper and sil.

Cooking method:

Spaghetti with vershkovo-syrup sauce

Macaroni sprouts with savory savory and swishy at the prepared and dowed with sieve grass. You can beat the spaghetti with vershkovo-syria sauce, the recipe for some kind of representation is higher, only put more cooked and mixed peas, or you can prepare a folded version.

Warehouses:

Pecheritsa - 100 g;
bacon - 100 g;
tops - 250 ml;
hard cheese - 180 g;
parsley and spices.

Cooking method:

How to cook chicken chicken in sauce?

On the preparation of tsієї stravi pіde approximately 40 min. Produced, rozrakhovanі for 4 individuals.

Warehouses:

Chicken fillet - 1 pc.;
melting sir - 80 g;
tops - 300 ml;
roslinna oliya ta sil.

Cooking method:

Filet narіzhte be-yak shmatochki.
On the middle fire, on growing olive brush the fillet with a little salt.
Periodically stir, bring to readiness.
At this hour for help grater, sir.
If the trigger is ready, add a few inches to it and bring it to a boil.
Let's put sir by the frying pan and make dots, don't break the dots.
Lower the fire to a minimum and cook for another 15 minutes. help someone else.

How to cook tsukerki in cheese-top sauce?

Tsya strava is suitable not only for grown-ups, but also for children. It's even lower and tastier. Zavdyaki spicy herbs come out spicy, and rob turmeric її likable in appearance.

Warehouses:

Chicken fillet - 0.5 kg;
melting sir - 100 g;
tops - 1 tbsp.;
qibulya - 1 pc.;
rice - 4 tbsp. spoons;
vershkov butter - 50 g;
ginger root - 2 g;
borosno wheat - 3 teaspoons;
turmeric - 1 year. a spoon;
strength, pepper and spices.

Cooking method:

How to cook shrimp in cheese-top sauce?

A wonderful and hearty appetizer can be seasoned with grass, or serve as additions practically to any garnish. Preparation of trivatime no more than 20 min.

Warehouses:

Shrimps without a head - 250 g;
sir blakitny іz plіsnyavoyu - 50 g;
tops - 150 ml;
chasnik - 1 clove;
vershkov and olive oliya;
chili pepper;
strength;
chalking white pepper;
parsley.

Cooking method:

Mix olive and vershkov oil, ruban greens, chili and chasnik.
Brush the peeled shrimp for less sum.
Let's pour in a few inches, bring to a boil and boil a little.
Add sire, spices and mix well.
Wipe some more sprat.
Serve the ready grass from the greens.

Fish in cheese-top sauce

It is best to vicorate red fish, for example, salmon. In such a mood, the strain comes out savory and lower.

Warehouses:

Salmon steaks - 4 pcs.;
Sik and lemon zest, salt, pepper.

For sauce:

Milk - 400ml;
borosno - 1.5 tbsp. spoons;
vershkov butter - 70 g;
sir - 50 g;
salt | salt |, pepper, nutmeg.

Cooking method:

Cibula stuffed with sauce

It’s very important for anyone to know that the cibula can be beaten only in the first stages, the stew is too thin. Indeed, this whining ovoch can be vicorated for stuffing. It takes about 70 min. to prepare.

Warehouses:

Great cibulini - 5 pcs.;
rice - 150 g;
carrot - 1 pc.;
smoked stegenets - 200 g;
vershkovy syr - 150 g;
hard cheese - 50 g;
tops - 1.5 tbsp.;
olive oil - 50 g;
creep;
parsley;
melena paprika;
pepper that strength.

Cooking method:

How do you drink vershkovo-syria sauce, as a universal addition to other products. Vikoristovuyuchi yoga recipe, you can experiment, creating new culinary masterpieces.

Sauce is an irreplaceable helper of any cook. The stench help to improve the strain by giving it a new taste. Any other way faceless pіd raznі stravi z usіh kraїn svіtu, but still a place for your special fantasy. Even more sauces are easy to prepare, and you can transform them with light notes of other spices. Vershkovy sauce is the best option for expanding your culinary experiments!

Cai sauce comes from France and is considered universal. Yogo lower relish goes to any other recipe. Only a few inches are included in the main warehouse; Ale, today we have a vershkov-chasnikov sauce. You can also learn the recipe with such products as cheese, herbs, peppers, mushrooms and sprout zucchini with cinnamon and others. Vіdpovіdno іsnuє impersonal variants of licorice, spicy, sour-licorice or navіt hot vershkovy sauce. For rahunok tsgogo mi vpvneno yogo vodnesti yogo to universal seasonings of any kind: with meat or fish, for pasta or vegetables, and also to desserts. But don't be afraid that the sauce will interrupt the flavor of the main gravy. Navpaki: it’s less likely to reinforce yoga.

Vershkovy sauce sounds ready to finish simply, prote in this recipe and find out your secrets. The uniformity of mass is of great importance. So it’s important to mix everything up. Also, its own nuances about the sequence of addition of ingredients, and also I will become.

Why are we ready?

Sauces, as a rule, are a rare mass of three and more components with improved spices and seasonings. The foundation of our culinary breeze is tops. Bazhano, so that their fat content became three times more than 20%. The very stench of robbing yoga in such a way, light and low on the relish. If you want a lot of rightful cooks, such as Brillat-Savarin, you know that you need a mother talent to prepare the sauce, but preparing the stench is basically easy. І vershkovy sauce confirms the price. Adzhe krіm vershkіv at a quantity of 200 ml, you need more borosho (1 tbsp. l.), vershkov oil (100 g) and the necessary stravii strength, pepper and tsukor. And we gotta do it like this: smear it boroughly in a dry frying pan. Tse allows you to give the sauce a subtle relish. Potim dodaemo tops. Otriman's consistency is resolutely mixed. To make the sauce as similar as possible to us will help the stove, for example, we will make yogo, that milk is cooled. Axis and all wisdom.

Recipe for a classic topping sauce

Let's try to cook for the recipe for kіlka krіv:

Smear on a dry frying pan 1 tbsp. l. boroshn.
If you bountifully fill up with a golden color, add to the new style and oliї and change it.
For a lightly greased mass, add 200 ml of 20% tops and boil all 2 quills.
Having mixed everything well, add strength with pepper and beat the sum with a blender.

This is the basic recipe, which we think should be used in all popular options for preparing topped sauce. And yet, such a small number of ingredients, mixed at once, can transform whether they are products: to mask a sharp taste, to spread and increase more savory, to give the grasses of tenderness and juiciness. Sam tsim explains yoga popularity. The classics help us to come to our senses. You don’t remember, if you want to add either syrah, or capers, or olives or mushrooms, or ribs or meat broths, or you’ll have half a moon with bananas. Everything is called vershkov sauce, but even with a wine recipe.

Expanded recipes

Vershkovo sirny sauce

The yoga basis includes the following ingredients:

200-250 ml tops of 20%;
pіvsklyanki m'yasnogo chi fish broth;
100 g syrah;
1 st. l. top oil;
2 eggs;
4 sprigs of fresh greens (krip chi parsley);
nutmeg peas on the tip of a knife;
1/3 nutmeg or hairy pea;
season.

How to prepare attacks:

podrіbnyuєmo nutmeg gorіh at kavomoltsі, stuptsі or for the help of the watchmaker and rubbed on the great third sir;
vіdokremlyuєmo zhovtki vіd blіkіv;
robimo water bath and drown on the nіy olіyu;
then we pour in the broth, tops and sir, heat it up and mix it up, but don’t bring it to a boil (it’s necessary, so that the chewing gums don’t burn);
if the mass becomes homogeneous, add egg, nutmeg and pepper, salt;
after five quills add the chopped greens and let the sauce cool down.

Recipe with mayonnaise

The choice of which option in case of necessity thermal processing. The protea vershkovy sauce goes up to the sauce with fish meat and meat, and also to the vegetables with the baked chi cooked in the look. Vin is added up with:

200 ml 16-20% caps;
tablespoons of mustard;
20 ml lemon juice;
100 g mayonnaise;
salt.

Your task is to mix everything up, and the sauce is ready.

Vershkov-cibule sauce

Before the warehouse enter:

55 g thick;
repeat bottles of milk;
½ cibulini
half a bay leaf;
2 tbsp. l. top oil;
a tablespoon of wheat boroshn;
a drop of salt.

For the preparation of mi robimo kilka krokiv:

arіzaєmo arіzaєmo dіbno tsibuli;
we pour milk into an okrema saucepan and into a new visipaemo cibula, a bay leaf and bring it to a boil;
after 15 hvilin, the fire will grow and the process of sumish;
far away we heat the oil, weap it boroughly and mix it up;
poured into the otriman consistency of the processed milk and brought to a boil;
add strength and after 10 quills pour in tops;
Relatively mixed and the sauce is ready.

3 mushrooms

fresh bakery - 200 g;
20% tops - 200 ml;
4 tbsp. l. top oil;
3 cloves of a watchmaker;
chalking muscat peas;
greens, pepper and that strength for the bajannyam.

As a matter of fact, we tried to prepare a top sauce with mushrooms, to cook oli and chasnik. First, you need to melt it in a frying pan, and the other - shake it. Stir the qi components and stew 3 chilli. Then add mushrooms, cut into slices. After 5 more strands, pour in the tops. Add strength after 10 khvilin, as well as pepper and nutmeg, finely chop the greens and sweat the sauce for a splinter of khvilin.

3 Sirom

This option is based on the basic recipe for 175 grams of hard syrup, two cloves and nutmeg peas to relish. Preparing the sauce is just as easy:

you need to grate dry cheese;
set up a full fire, fire up the tops and add sir to them;
after 3-4 hvilini, sip with nutmeg, pepper, sill and rubanim;
thoroughly mix the sauce and take it out of the fire for 3 hours.

Also, with such a warehouse, it’s good to have such ingredients, like shrimp, salmon and croutons. And the axis, which is worth the strain, is the best vershkovo-syrny sauce for pasta and chickens.

For pasta

Tse variant of vershkovo-syrup sauce with some additions:

75 g Parmesan;
450 g bacon;
4 things. cybuli shallot;
1 large cibulina;
125 ml tops of troch more than 20%;
3 eggs;
1 clove watchmaker;
5 tsp olive oil;
season.

I prepare this version of the converted recipe to need a little more:

heat the olive oil by the frying pan;
minced shallot cibulus and simmered in oil until soft;
we give the cibulus, cut with pivkiltsy and smeared with shallots at once;
bacon is spiced with females and smeared until ready;
dodaemo nashatkovyh chasnik and tidy up the summish from the fire;
beat the zhovtki with a wine or a blender, warm it up in a water bath;
pour in tops, add sir, pepper and strength, resolutely beat and mix with other components.

French top sauce for salads is stocked with

one shallot;
1 tsp dizhonsky girchitsa;
100 g of white balsamic otstu (you can replace it with a further one);
150 g of rosemary olії;
1-2 tbsp. l. non-sour tops (25-30%);
salt, dry salad herbs and ground white pepper 1 tsp.

Mixed with olive salad herbs, silt, pepper, ocet and chopped shallots. Dodaemo hіrchitsyu and relatively mixed. We add tops to the classic French salad sauce and mix it up for an additional wine. Help me, lie down homogeneous mass. You can salt and pepper again, for consumption. Remember that natural top sauce in the refrigerator cannot be stored for more than 2 years.

"Alfredo"

This is a recipe for Italian cuisine, a kind of vіdmіnno pіdіyde to the pasta and whether it be pasta straws. The story of this war is really maddening. On the right, in the fact that one Italian cook made the vershkov-chasnikov sauce to help turn the appetite of the squad, it took some time. Adzhe before such a lower and fragrant topping sauce, nothing can stand. And I’ll name the recipe in the name of my big winemaker. While the pasta is being cooked, we can try to make Alfredo Vershkovo Sauce:

Vikladaemo on steel:

4 tsp top oil;
three cloves of the watchmaker;
6 art. l. vershkov syrah;
flask vershkіv;
50 gr. Syrah Parmesan;
pinch of black pepper.

Let's fix the watchmaker.

We play olive oil in a saucepan.

We add a teaspoon to the oil and cover a couple of quills.

Dodaemo vershkovy sire that everything is mixed.

Vilivayemo tops, sippy pepper and relatively mixed.

We rub Parmesan cheese, we sip in the top-chasnik sauce and continue heating it until the cheese is melted.

Yak bachite, top sauce with chives and sir is not foldable for a basic recipe. And as a result, we got a thick mass. At that hour the pasta is ready. And that means our Vershkovo-chasnikovy sauce proceeds to dії. Zavdyaki youmu be-like a straw in principle, you will taste your taste from a new side.

Vershkovo-rice sauce for 4 servings includes:

vershkovy oil | oil | (25 g);
chicken broth (160 ml);
boroshna (p_vtori Art. Ark.);
dizhonsky girchitsa (1 tbsp. arc.);
sour cream (150 ml);
piv-cibulini;
sil and pepper.

There are about 5 quills for preparation, and 15 for preparation:

it is necessary to drink roses on a heated frying pan;
finely cut the cibula and coat about 10 quills in the olive;
add borosho and pour broth for the fluff;
bring the native land to a boil, add sour cream with mustard and mix it;
season the sauce and take it out of the fire.

Dutch egg white sauce

The recipe conveys the presence of such ingredients:

4 chewing gums;
1/2 st. l. lemon juice;
a pinch of white pepper and salt;
a tablespoon of water;
225 ml of oil | oil |.

Cooking method:

we install a water bath (the water below is not guilty of sticking the bottom of the upper tank);
brought to a boil and put at the top of the dishes;
beat the chewing gum with lemon juice;
salt and pepper, pour in water;
add rosemary olive oil (at a time, 1-2 tbsp. l.) stirring;
if the oil is coming, it will burn and the fire will be served to the table, not allowing the sauce to cool down (the mountaineers with a krishka should be beaten).

Savory!

Vershkovy sauce - a recipe for a classic and savory sauce for pasta, spaghetti, chicken, ribi. In order for the classic top sauce easy prescription viyshov savory and lower, the best vicoristovuvaty fresh tops oil. Yogo batkіvshchina є France, de kuharі zavzhdy vіdіznyali vishukami gusto.

Golovna umova yakіsny sauce - tse vydsutnіst breast. Two absolutely identical streaks can be razuche vіdіznyatisya one vіd oneї, zavdyaki sauce. It's wonderful to go to pasta, vegetables, ribs, meat and mushrooms.

The technology for preparing the tops of the sauce is super simple: the cob is generously smeared in a dry frying pan, or the tops of the oil, then tops are added to the dry sum. At this article, we will tell you a little of the recipes for the preparation of vershkovy sauce.

Vershkovy sauce classic recipe

Well, varto is almost like a classic. Having stuffed your hand on the prepared sauce, yoga can be taken as a basis. And adding up to a different variety of ingredients, for example, sir, olives, mushrooms, capers, meat or ribni broth, greens, you can trim the tops, but absolutely different for the savor of the sauce.

Warehouses:

Boroshno wheat - 1 tbsp;
Tops - 200 ml .;
Oliya Vershkove - 1 tablespoon;
Strength for taste.

Cooking method:

Smear on a dry frying pan 1 tbsp. borosna;
Let's add top oil | oil | and good peremіshuєmo;
Pour in the tops with a thin circle. Beat the pan intensively with a whisk;
Having mixed everything well, add strength from pepper and get 2 hvilin until thickened;
Classic top sauce is ready. Savory!

Boroshno to prepare the vicory sauce, sing wheat and brush yogo in a dry frying pan to a lower golden color, smut, obviously, do not miss the moment and do not re-grease borosno.

The most common problem with which culinary-cooks are stuck when preparing topping sauce is that it is cooked in a new breast. It will be easier to simmer them in sauces, like pouring chilled tops into boiling oliya with a thin streak of boar, while still beating them with a wine glass. Even though the breasts at the sauce have disappeared, they still didn’t go away, pass it through a sieve and bring it to a boil again.

Vershkovy sauce for spaghetti, pasta.

Pasta or spaghetti is the most famous and popular Italian country. Vono is served to the table with different seasonings. The most recommended for spaghetti is topping sauce.

Warehouses:

Tops - 250 ml .;
Oliya Vershkove - 50 g;
Chasnik - 1 clove;
Parsley - 3 tbsp.
Black pepper - for relish;
Strength for taste.

Cooking method:

In a frying pan, heat up the top of the oil (on the right fire);
Dodaemo tops and gotuemo 5 khvilin;
Detailed clove to the watchmaker;
Dribno parsley;
We add a teaspoon and parsley to the top, with which we mix them;
The sauce is salty, brought to a boil and immediately taken from the stove. Easy to prepare and superbly lower sauce to add an original taste to your spaghetti or pasta;
Vershkovy sauce for spaghetti (pasta) is ready. Savory!

Sauce on the basis of vershkіv pіdvishchuє zhivnі tsіnіnіstі і calorііnіnіst stray, adjuvant to the skin z іn іngredієntіv, scho іncluded іn the product, іndivіdualnyy savory vіdtinok. The natural tops of the creature's adventures make a lower consistency and give the product a good reception, little licorice, but not a boring relish. Adding other products (syrah, herbs, chasnik, pepper, zucru) to make such a sauce with chasnikov, syrnim, sour-licorice or girkuvati.

Top sauce for ribi

Ribi-based sauces can be served until ready-made in a creamy gravy boat or victorious for a full stew or simmered with the base product.

White sauce for ribeye from tops can be supplemented with mushrooms, vegetables, all kinds of greens, cibula, chasnik;
The tops can be vikoristovuvat whether fat content, adjusting at any sub-bag density, adding borosna or starch to the sauce, or boiling the substance to the required texture;
Acid-mixed additives will be especially useful in sauces: lemon or lime juice, dry white wine;
For piquancy and spiciness, season the sauce with pre-river spices, spices, pepper, do not forget to salt the masa to taste.

Warehouses:

Tops - 200 ml .;
Oliya Vershkove - 100 g;
Borosno wheat - 2 tsp;
Fresh greens - 100 g;
Medium lemon - 1 pc.;
Pepper chalking - 1 pinch;
Strength for taste.

Cooking method:

Wash, dry and dry the greens. Dobre pіdіyde sumіsh parsley and kropy, you can add some rosemary;
Wash the lemon, drink half of the sik fruit. Obov'yazkovo vyymіt іz new tassel, like the stench in the new squandered. Grate a trifle of zest for bazhannya, no more than half a teaspoon, and mix the zest with chopped greens;
In a dry frying pan, lightly coat with a borough;
On another frying pan, or a stewpan, heat up the butter, mix well with it;
With a thin flower, zbivayuchi instead of a stewpan with a wine glass, pour in the tops;
After 2 whilini, sip the greens, mix. Stomit, help, on the right fire with a stretch of 5 quills;
Add lemon juice, pepper. Mix that fire with fire;
Vershkovy sauce for ribi is ready. Savory!

Salmon in topping sauce before the Christmas table

Calorie content of vershkovy sauce:

The calorie content of the topping sauce becomes 468 kcal/100 g of the product. The shards of wine are too oily, they are evil with the product through Skoda for the figure not varto. For people who want to follow their own vagabond, nutritionists recommend including no more than 1 tablespoon of your favorite dressing in your menu.

Crunchy sauce:

The main biological value of the top sauce is the same in the warehouse of tops, which is to avenge phosphatides - speech, similar to the structure of fats, water, prote, the presence of nitrous base and phosphoric acid. Fat-like elements can clearly show antioxidant power, cleansing the body of slags, toxins, cholesterol, and reappearing on the walls of the vessels.

Pasta sauce

What to add to the pasta, so that it tastes delicious, that piquant grass is juice? Vіdpovіd one - tse lower and fragrant sauce. The most popular and simplest among Vikonan culinary specialists is called vershkovy sauce. Having supplemented it with different ingredients, such as mushrooms, tomatoes, sir or chicken fillet, you can now serve a new original grass to the table.

Warehouses:

Tops - 250 ml .;
Oliya Vershkove - 50 g;
Chasnik - 1 clove;
Borosno wheat (for bajan) - 1 tbsp;
Parsley - 3 tbsp.
Syr parmesan - repeat bottles;
Black pepper chalking - for relish;
Strength for taste.

Cooking method:

Roztopit vershkov oil|mastilo| in due light, add | add | tops and cook 5 chills | minutes | pomіshuyuchi hour vіd o'clock;
Let's add the third sir, add the watchman and chop parsley;
Shvidko mix all the ingredients to a homogeneous sauce;
To make the sauce thicker, for the bazhanny you can add 1 spoonful of borosna;
Let the sauce boil and take it out of the fire;
Vershkovy pasta sauce is ready. Savory!
The sauce comes out of little calorie, and even if you don’t take a diet, you take great satisfaction in the sight of your passion. Zagalomy, the ingredients are savory and brown.

Vershkovy sauce is best served immediately after cooking. You can serve top sauce until it's hot. Sound yogo vikoristovuyut hot. We will become miraculous additions to rice, potatoes or pasta bowls. Spaghetti or pasta is the best way to such a sauce.

Yogo wants to add not only to ready-made straws, but just like that, smearing on fresh bread. Tsey sauce comes out to be flavored and savory. As soon as you have cooled down, you can improve it. Robity is best in a water bath, but you can also heat it in a stewpan on a full fire, and in a micro-furnace oven.

Vershkovy sauce for pizza

Vershkovy sauce is rarely victorious for making traditional Italian pizza. Inhabitants of Italy vouch for the popularity of tomato and chastnikovy dressings, which reinforce the relish of the bottom shortbread with stuffing. Prote in America, Great Britain and Europe with white sauce made from tops often complements pizza with vegetables, fish, meat or cowbass.

On top of the sauce for pizza with tomatoes, topping dressing may have a mild relish, and you can beat it not only in the process of cooking pizza, but also for mixing rich and other herbs - pasture, lasagna, pie, m'yasa.

Warehouses:

Tops - 300 ml .;
Syrian egg yolk - 2 pcs.;
Boroshno - 100 r;
Oliya Vershkove - 1 tablespoon;
Zukor - 1 tsp;
Strength is a pinch.

Cooking method:

The eggs must be beaten with a wine glass and introduced;
Mix vershkov butter with boroshnoe and trochs with black vershoks (summish is guilty by the consistency of making light sour cream), pour everything into an enameled bowl and put it in a water bath in a saucepan, where the water boils even weakly. At the same time, it is necessary to win the sum with a wine glass, otherwise it sticks well to the side of the bowl;
After 10 quills, beaten eggs are carefully introduced into the sauce, after which the bowl rises from the water hole;
2-3 times the dressing is beaten with a vinochk;
Vershkovy sauce for pizza is ready. Savory!
The sauce cools down to room temperature and beats up when the pizza is cooked.

Culinaries know how strong the sauce of the building will change the taste of the strain. Master the technology of preparing vershkovy sauce for building leather. However, if you don’t know how to work correctly, you can blame for failures, and the sauce will not color the table.

The head component of the tops sauce is tops. It is best to take from the middle fat, which is close to 20-25%. Vershkovy sauce is a universal seasoning, how to decorate the taste of any stravia. With this preparation, it is possible to induce an unfaithful gentleman.

What can give the same products different savory flavors, increase the caloric content of the strain, increase the juices, savory tastes, camouflage the fun? So, tse vin, zvichaynisinky sauce. Vіrnіshe, swear by yoga from the products of the greatest, and the relish of the new one will come out unseen, special. Yogo base is made up of tops, to give the sauce soft, light consistency and lower tops of relish.

Vershkovy sauce with mushrooms

We offer you a recipe for a savory, fragrant and incoherent mushroom sauce prepared with mushrooms. The bottom rise of the tops, the chapel and the mushrooms with its unique relish inspire the most delicious gourmets. With such an over-the-top appetizing, marvelously fragrant home-made mushroom sauce, be it a side dish or the meat will become savory. Thick sauce with chasnikovy aroma - it's just that tasty.

Warehouses:

Mushrooms (champignoni or for relish) - 200 g;
Oliya Vershkove - 70 g;
Tops - 250 ml .;
Cibulya ripchasta - 1 pc.;
Chasnik - 5 cloves;
Pepper chalking - for relish;
Strength for taste.

Cooking method:

For topping sauce, you can vicorate whether you are mushrooms, or you can;
5 cloves in the chapel are cleaned, good miєmo and finely detailed for the help of a knife chi press;
One cibulin for mushroom sauce is cleared from lushpinnya, miёmo and narizaemo pivkiltsami;
We put a frying pan of topsoil on the stove;
At the rozіgіtu olіyu vіdpravlyаєmo podrіbnenіy chasnik i smazhuєmo її until golden on the middle fire;
Let's sweat in a frying pan until the dish is slathered, let's add the cibula with pivkiltsy, mix it well and continue to slather the cibula until it's soft;
Pecheritsa is cleaned and narrated by small pieces or thin particles;
Add mushrooms to the frying pan until greased with a bowl, and continue to grease 15 quills until the mushrooms are ready;
After an hour, the mushrooms in the frying pan are salted, peppered to the relish, and everything is thoroughly mixed;
Prepare the tops to the frying pan until the mushrooms, the frying pan is covered with a lid, the fire is reduced to a minimum;
Stomlyuemo sauce on a small fire 3-5 chills and take it from the stove;
Vershkovy sauce with mushrooms is ready. Savory!

Introducing tі chi іnshi іngredієnti to the warehouse, you can taste it with gusto, you can savor yogo with sirnim, chasnikov, sour, gostrim. Tsim sauce is used to season vegetables, pasta, fish, meat. The wine is savory, so you can scoop up a couple of spoons just like that, without anything, it’s unlikely to be missed. It’s just not savory for them, but the sauce is still high-calorie.

The most delicious sauce with mushrooms

The basic yoga products are only three ingredients - tops of butter, and tops of that. The product - in its classical interpretation - is recommended to be included in the diet of people who suffer from diseases of the intestinal tract: gastritis of varying acidity, virazkovy ailment of the intestine and twelve intestines.

Omega-3 fatty acids present in the warehouse positively contribute to the rozum activity of a person, playing a key role in the formation of the structure of the brain tissue and the transmission of nerve impulses. A small amount of Omega-3 fatty acids in brain tissues can cause some functional failure and stuttering in the rosacea.

Like most other fatty foods, topping sauce can be negatively associated with healthy people, as they suffer from obesity, liver disease and atherosclerosis. Lower vershkovy sauce has amazing characteristics. Vіn building nadat navit zvichaynіsіnkіy stravі pіkantnіst, juiciness and originality.

Spaghetti with top sauce

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Cooking garnogo sauce equate to the right science. It seems that with the help of yoga you can brighten up and disguise all the shortcomings in the country. In the distance, the sauce helps to add a whole lot of spicy spice, fill it with new farbs, sparkle with insipid notes and relish, get piquancy, originality and unusual juice. Zavdyaki sauce two absolutely the same stravy transform on absolutely different.

Today's mova pіdemo about top sauce, the most popular, loves and demands in all countries. This universal sauce strikes with its savoir-faire, tenderness and harmonies from all kinds of herbs. There are dozens of different sauces on the basis of tops, which cannot be described in one article. Alemy, we tried to pick up the rewritten recipes, like making a top sauce, so that the greatness of the chanuvalniks can be imagined. Try to prepare a wonderful sauce from the simplest and most accessible products, dine on your favorite spices and herbs, grow your diet rich and rich. Vershkovy sauce - tse zavzhdi, savory, sieve, vishukano and tsikavo.

Classic top sauce

Having learned how to miraculously prepare the sauce for this recipe, you can experiment and add to the new original notes. In this order, on the basis of one sauce, you can have a lot of different ones.

Components:

tops - 200 ml
oliya ta borosno - 15 g each
pepper, salt and nutmeg - 2 g each

In a dry frying pan, smear it bountifully, making a little golden color, add oil, mix well. Tops are poured through the quill, the sauce is boiled with a stretch of 2 quills. With whom, it is important not to stop agitating, so as not to allow the appearance of breasts. Salim for relish, add pepper and nutmeg. Let's enjoy the most delicious taste.

Vershkovy sauce with spinach

Just an incredibly harmonious relish, that vishukanism crooks of authority in one sauce. Wine ideally complement salads, become a miracle spread on toast and crackers, bring notes of completeness to ribs and seafood.

Warehouses:

fat tops - 1 bottle
vershkov butter - 20 g
spinach - 30 g
cibulya ripchasta - 1 pc.
hourglass - 1 tooth
pepper, sil, tsukor, nutmeg peas - for relish
lemon juice - 5 drops

Pour spinach with sprinkling on one quill, cut into small cubes of cibula and three on the third of the hour. Let's see spinach, let's eat zayvoї rіdini crispy rubaemo yogo and otrimuemo practically homogeneous puree. We smear the cibula with a teapot in a full-length oil, cook it until it becomes clear with 3-4 strands. Pour in tops, lemon juice and all spices with zukr. We bring the sauce to a boil and extinguish it on a minimum fire, so that the tops do not burn. After basting the spicy bulbs on the top of the sauce, we can add spinach, and prepare a couple of quills. Served for bazhannyam at a warm or cold looking. We take away the right satisfaction from the reception of the aroma, rich and piquant relish.

Vershkovy sauce from greens

Danish version of the sauce is a wonderful option to add hot and cold herbs to ribi. Without wasting a lot of time and strength, you take away the best result, like a fit to the soul, be it anyone. You will accurately evaluate yoga lowerness, density, and I will accept density.

Take:

tops - 1 bottle
crisp and green cibula - 10 g each
oliya vershkove - 1 tbsp. a spoon
Provence herbs - 1 teaspoon
chalk bay leaf - 2 pinches
strength for taste
watchmaker - 2 cloves

Poured tops into a small saucepan, add Provence herbs and bay leaf. These spices do not only improve the taste of the herb, but also help the pickling. Let's add a little detail to the watchmaker, chopping the crepe and the green cibula. We cook the sauce, intensively stirring for 3-4 chills, after which we add topsoil and take it out of the fire literally in a few seconds.

Vershkovy sauce with cheese

This thick yellow sauce goes up to the vegetables, so to the fish and meat herbs.

tops - 250 ml
broth m'yasny abo ribniy - 100 ml
vershkov butter - 50 g
solid sir - 50 g
chewing gum - 2 pcs.
nutmeg peas - 2 g
krip - 0.5 bunch
strength - 3 g

At the melted olive, we introduce tert sir, broth and tops. I heat up the mass until I become uniform, constantly stirring. Zhovtki, sil, nutmeg are introduced. We cook close to 4 chills, not bringing to a boil, then we burn the fire and sip the sauce with a crop.

Vishukani vershkovy sauce with mint

For this recipe, you can taste the sauce with a subtle savory taste, which is a wonderful addition to your favorite seafood. Lubricated squid, stewed shrimp and mussels will bring a completely new taste to this sauce.

Components:

tops - 1 bottle
olive oil - 1 tbsp. a spoon
lemon juice - 1 tsp. a spoon
dried basil - 3 g
dried mint - 2 g
sea strength and sumish peppers - for relish

We grind basil and mint at the hub, we mix tops with lemon juice and olive oil. Add dried herbs, pepper it with salt for your taste. Before speech, you can beat the mass with a blender or a mixer. At to this particular type you have a miracle spread on pita bread, bread and crackers.

The French sauce is distinguished by its special top-heavy accent, enhanced texture and lower aroma. Explore different options for yoga preparation. Introducing additive ingredients to the warehouse, you can change the taste of aromatic seasoning, spicy, chasnikov, gostroy, syrn. The sauce does not interrupt the relish of the main season, but rather reinvigorate it, if it is more ancient when served before Christmas, so before the end of the table.

5 rules away

How to make topping sauce in homemade minds is it easy that shvidko? The secret of this creation is simple - fresh products, advanced technologies and "culinary" moods. To go back to cooking without problems, to gain respect for five generations of cooks.

Tops. Whisk a dairy product with 20-30% fat. Do not replace them with sour cream, yogurt or milk - the taste of the cream will be different. So that the tops do not burn, add the product to the sauté pan for cooling.
Consistency. For a thick and viscous mass, add borosna and starch to the podlivu.
Breasts. So that the sauce doesn’t have breasts, brush it well in the pan until golden brown. As soon as the breasts appeared, they didn’t get away, strain the masa through a sieve, and then boil it again.
The term of appurtenance. Keep the ready-to-eat sauce in a hermetically sealed container in the refrigerator no older than 24 years. When re-implanting, boil five chills with a stretch.
Additive components. The mustache of the ingredients, the main ones, are picked up by the cook for the ruling court. Add mushrooms, capers, olives, syrah, peas, spices and herbs, chopping teapot for bazhannyam. Qi products grow more rich and fragrant.

A classic recipe for topping sauce.

Features. classic recipe thick sauce is a universal basis for savory experiments. Mix it up with different ingredients, try out new variants of repeated headstocks. Cream far away relish juice meat, white and red fish, spaghetti, fresh vegetable narrations.

What does it consist of:

tops 20% - 200 ml;
borosno wheat - 20 g;
Vershkov oil - 20 g;
salt|salt|, chalking pepper.

Order dіy

Brush generously in a dry frying pan until caramelized.
Add the olive, mix until smooth, then the ingredients on the middle fire of two hvilin.
Pour the tops into the stewpan, boil the sum of the sprats of khvilin, constantly stirring.
In the end, salt and pepper the masa to taste.

… and 6 different variations

Basic warehouse storage - tops of butter, tops and borosho. The dairy products themselves give their lower texture and mild relish. To fill the creamy bag vegetable salad, pour over meat snacks, vegetables, garnish, vicorist for grilled chicken. Also, in a sieve sauce, quench seafood.

Up to the shrimp

Features. The shrimp are freshened by other seafood with the lower meat. Vishukaniy relish of the cream, its thick texture and delicate aroma of Italian herbs do not deprive anyone of baiduzhim. It is easy to prepare the lower vershkovy sauce correctly, like a zivuvat household with savory grass.

What does it consist of:

tops 20% - 250 ml;
oliya vershkove -30 g;
chasnik - five cloves;
Italian herbs - half a teaspoon;
lemon juice - one tablespoon;
borosno - 10 g;
pepper, salt | salt |.

Order dіy

On a roasted frying pan, roast a piece of olive oil.
The cloves of the watchmaker have been shaped. Coat them to a golden color, take away the frying pans.
Pour the tops into the saucepan, bring to a boil, stir constantly.
Introduce Italian seasonings, salt and pepper. Natomist three hvilini on a weak fire.
Add shrimp, add lemon juice, a pinch of borosna for thicker texture. Periodically stir, bring seafood to readiness.
Serve like a cream of grass, or add rice and pasta to sumish.

Thick chilled podlivu can also be spread on toast or vicorist as a basis for meat, vegetable salads.

Before pasta

Features. M'aky gusto vershkіv at the meeting with the watch-maker, we give the strava osobliї nizhnostі, rozkryvayuchi new vіdtinki. In addition, the recipe for homemade topping sauce is even more lively, it does not require special preparation, all warehouses can be found at the nearest store.

What does it consist of:

solid sir - 70 g;
borosno wheat - 30 g;
shank - 200 g;
cibulya ripchasta - one head;
tops 20% - 150 ml;
milk - 100 ml;
chicken egg - one;
chasnik - three cloves;
parsley - a bunch;
pepper.

Order dіy

Fry borosno in a dry frying pan until caramel tone.
Add a trimmed cibula, smear until soft.
Pour in the milk, mix the ingredients and try the sum on a weak fire for three quills.
Beat an egg in an okremіy єmnostі, enter yogo until you solve the ingredients on the stove.
Chop the shank into small cubes, put into a saucepan.
Pour in an inch, then I’ll add five khvilin, constantly stirring.
For example, prepare a dish of fresh herbs.

3 mushrooms

Features. The fragrant "union" of stoves, fat tops and cibules is worthy of inspiring the most gourmets. It can be widely used, it is suitable for pasta, vegetables and cutlets, but it’s even better when it comes to potatoes.

What does it consist of:

tops - 200 ml;
mushrooms - 200 g;
oliya vershkove - 70 g;
borosno wheat - one teaspoon;
tsibula - one head;
chasnik - five cloves;
parsley - half a bunch;
pepper.

Order dіy

Melt the olive oil in a saucepan.
Finely chop the clock with a knife. Tsibulya is decorated with thin pivkiltsy. Place them in a frying pan, brush until soft.
Shake the stoves, add to the p_dsmazhuvannya.
Stir the ingredients, salt and pepper.
After 15 khvilin, pour tops to the dish, cover the frying pan with a lid.
Stomte the sauce with a stretch of five on a weak fire.
I’m ready to sip the grass with parsley.

Mushrooms for the sauce can be vicorated whether they are: frozen, fresh, dry. Golovna, without traces of psuvannya. Dry mushrooms need to be soaked for a sprat of a year near hot water.

With wine

Features. The recipe for a white top sauce with wine goes to ribi, meat and seafood. Zvichayna family supper to pretend to be at Christmas festival. The wine will give the country a sweet aroma and relish.

What does it consist of:

tops 20% - 250 ml;
white dry wine - 100 ml;
cibulya ripchasta - one head;
oliya vershkove - 30 g;
borosno - one teaspoon;
parsley - a bunch;
pepper.

Order dіy

In a stewpan, melt a piece of olive oil.
Trim the qibulya into cubes, add to the olії. Coat until soft.
Sip in a thin streak borosno, mix.
Pour in white wine, boil three quills with a draw.
Add tops, add strength and pepper, continue to boil sumish. Stir vigorously.
I'm ready to sumish posipte finely planted greens.

3 Sirom

Features. Nіzhna pіdliva with sir - an additive, with which appetizer it will fill with piquant notes. You can beat different varieties of syrah, focusing on the main grass. Hard, melting or pliable - the stench of putting on an ever-changing part of vishukanosti and tenderness. Serve the sirny cream before mushrooms, pasta, ribi, pizza or crunchy snacks. Tsey pokrokovy recipe vershkovy sauce is used to infuse the yakіsnyh components - the same cheese products and spreads.

What does it consist of:

tops 25% - 200 ml;
milk - 100 ml;
vershkov oil - 20 g;
solid sir - 130 g;
corn starch - one tablespoon;
chasnik - five teeth;
mountain nutmeg - for relish;
strength, pepper - for relish.

Order dіy

Mix corn starch with warm milk.
Rub the cheese on the third. Zmіshayte іz tops.
Melt the olive oil in a frying pan.
Add the cheese and vershkov masa to the saucepan. Warm up to a sauce-like consistency.
Then pour in milk with starch, add spices, silt, pepper and other ingredients to the warehouse.
Let's sweat summish on a small fire, five chills, intensively stirring.
Vimknіt plate, for ten khvilin pour under the krishkoy brew.

When buying an acres of butter, pay respect to the warehouse. It is not guilty of revenge on the growing components of preservatives. The natural product has an elastic texture and a licorice taste.

With tomato paste

Features. The white sauce with the addition of tomatoes is universal, it is practically suitable for any appetizer. And with the process of yogo creation, it turns out to be a culinary-cob.

What does it consist of:

tops 20% - 200 ml;
tsibula - one head;
tomati - two pieces;
tomato paste - two tablespoons;
oliya roslinna - 20 ml;
pepper.

Order dіy

Tsibulya is dyed with pivkiltsy, smeared on olive oil until it becomes clear.
Sprinkle the tomatoes with dill, then we will remove the peel from them. Cut the vegetables into cubes, put them on a frying pan.
Add to the saucepan tomato paste. Mix your sum, put out this whilin on a small fire, periodically stirring.
Pour in up to half an inch, bring the mass to a boil. Let's change the fire, make the sauce a couple of chills. Chill the troch, serve to the table.

Now you know how to make topping sauce. other options. Keep in mind that it is caloric (390 kcal per 100 g) and fat, so if you are thin, surround the diet. Choose the smut dish in such a way that it would ideally be eaten with white sauce, and not take away the heaviness of the schlunk.