In many kitchens of the world, sauces play an important role, giving the familiar dishes a new unique taste. In such rich and generally recognized high kitchens, like French and Chinese, there are a lot of sauces. In a number of sources, for example, mention is made of the three thousand sauces used in France. Even seemingly unpretentious, at first glance, Japanese cuisine uses dozens of sauces. And what about sauces of Russian cuisine?
Cold sauces
Traditionally in Russia, cold sauces enjoyed great honor. This is, above all, mustard, horseradish, vinegar, perfectly suited for both meat and fish dishes and known in our country since ancient times.
As a cold sauce in Russian cuisine, sour cream was used, both in itself and mixed with various ingredients. It could be horseradish, onions, garlic, fresh herbs or dried herbs, pepper, salt.
There are many sauces from mushrooms, created on the basis of mushroom broths or broths with the addition of various ingredients: vegetables in the form of onions and tomatoes, flour, sour cream.
Also it is necessary to say about sauces prepared from meat, fish or vegetable broth by adding flour for thickening.
Hot sweets
In the old days, hot dishes were served with wicks, which in modern terms can be called hot sauces. Since now they are not very well known, about them in more detail.
Of the most common rasps were onion, cranberry, apple, cabbage.
Onion was prepared by shredding onions, soaking it for 10 minutes in vinegar or apple juice, then roasting on light fire until soft, adding honey and thickening over low heat. In the end, pepper was added.
There was a cooking option without vinegar and honey, but with the addition of sour cream. The first was added to the meat dishes, the second to the vegetable dishes. However, the division is conditional, you can simultaneously add honey and sour cream. And to serve this version of onions and to meat and vegetables.
The taste of onion sauce is unusual. First of all, of course, the onion is felt, but then the apple sour, the sweetness of honey and at the end the peppercorn appears.
Cabbage soup was created on the basis of sauerkraut with the addition of onion and honey. Apple from apples using onions, wheat flour, pepper. Cranberry sauce was made from cranberries with the addition of honey and rye flour. Similarly, cranberries were made from other berries. There are also known saffron scabs and carnations. Hot sauces were also prepared from sour cream, brine, milk, mushrooms.
Nowadays, in addition to traditional Russian sauces, they already are: mayonnaise, tomato sauce, tartar sauce.