Sauces

Red sauce


Red Sauce Ingredients

  1. Brown broth 1 liter
  2. Butter 50 grams
  3. Carrot 80 grams
  4. Onion 40 grams
  5. Parsley (root) 20 grams
  6. Wheat flour 80 grams
  7. Tomato puree 200 grams
  8. Granulated Sugar 25 grams
  9. Purified water 50 milliliters
  • Main Ingredients: Onion, Carrot, Flour, Sugar
  • Serving 1 serving
  • World CuisineFrench Cuisine

Inventory:

Kitchen scale, Kitchen knife, Cutting board, Deep bowl - 3 pieces, Paper kitchen towels, Fine sieve - 2 pieces, Frying pan - 2 pieces, Wooden kitchen spatula - 2 pieces, Whisk, Ladle, Deep stewpan with a lid - 2 pieces , Plate, plate or gravy boat

Cooking red sauce:

Step 1: Cook the brown broth.


First of all, cook the brown broth. Of course, this is a rather long and painstaking process, but it will work out if you know a few secrets of preparing this miracle of French cuisine. You can find out more about this recipe by clicking on the link.

Step 2: prepare the vegetables.


While the broth is being cooked, you can prepare the remaining ingredients that will be needed for the sauce. Peel the onions, carrots and parsley root. Then we wash them under a stream of cold running water, dry them with paper kitchen towels, take turns on a chopping board and grind them. We cut onions into cubes up to 1 centimeter in size.
We chop the carrots and parsley root on a coarse grater or chop with small cubes or pieces of arbitrary shape up to 7-8 millimeters thick and send all the slices into a common deep bowl.

Step 3: fry the flour and prepare the flour mixture.


When the brown broth is ready, filter it, divide it into 2 equal parts, distribute them into separate deep bowls and allow to cool slightly. After that, put a dry frying pan on medium heat and wait for it to heat up. After a few minutes, we sift there through a fine mesh sieve the right amount of wheat flour and fry it until golden, often stirring with a kitchen spatula.

As soon as the flour is browned, cool it to 60-70 degrees, then pour into one of the parts of the already warm broth and mix them with a whisk to a homogeneous consistency without clumped lumps.

Step 4: fry and stew vegetables.


Next, put on a medium heat a stewpan with a piece of butter. When it melts and warms up, put the chopped onions, carrots and parsley root there.

We pass them to softness, as well as a light golden crust, stirring occasionally with a spatula. This will take about 3-4 minutes.

Then we send tomato paste to the vegetables and cook together for a couple more minutes.

After that, fill them with the second part of pure brown broth and bring it to a boil. Then we combine the flour and vegetable mixtures, mix everything thoroughly, reduce the heat to the smallest level and cook the sauce 30 minutes under a covered lid, not forgetting to periodically mix.

Step 5: Prepare the burnt sauce.


10 minutes before the final result, put a new pan with a thick bottom on the next burner, pour purified water into it and pour sugar in it.

We mix them with a wooden spatula until a homogeneous consistency and passerize to a dark brown liquid mass.

Step 6: bring the sauce to full readiness.


As soon as the sugar grains melt and the caramel aroma spreads throughout the kitchen, we transfer the burnt to the finished sauce. We add salt and ground black pepper to taste there. Mix everything again, let it boil for another minute, turn off the stove and slightly cool our dish. After that, filter the sauce through a sieve into a clean stewpan, while rubbing a tablespoon of undigested parts of vegetables.

Bring it to a boil again over medium heat, and then cool or use it hot.

Step 7: serve the red sauce.


Red sauce is served hot or chilled with meat, poultry, fish or game.

Very often it is used as the basis for the preparation of other sauces, for example, with mushrooms, onions, vinegar, wine, mustard and other products, seasonings, as well as spices. Enjoy it!
Enjoy your meal!

Recipe Tips:

- A set of spices can be supplemented with allspice and bay leaf;

- very often, tomato puree is replaced with pasta or fresh blanched and ground tomatoes without skin;

- substitute for onions - leek or sweet Bulgarian.