The collection of recipes for sauces is replenished daily to the extent that the variety of ingredients that exist throughout the world is inexhaustible. The fantasy of famous and so far unknown culinary professionals is also a powerful engine for expanding the encyclopedia of sauces. It is completely possible that the best sauce can come up with and prepare not the chef of the most famous French restaurant, but a simple housewife, in a distant, little-known provincial town.
If you want to serve a dish with something more interesting than mayonnaise or ketchup, it's time to pay attention to one of the most voluminous sections of cooking devoted to sauces.
Pepper Sauce - Recipes, Basic Cooking Principles
For famous cook masters to recognize the recipe as ingenious, you need to add knowledge of the basics of sauces to your fantasy.
Every person recognizes sweet, salty, sour and bitter instantly as soon as food gets into the mouth. Next - ordinary biochemistry. If these four shades of taste are moderately balanced among themselves, the brain remembers the taste and appearance of the dish as causing pleasure, and vice versa. Thanks to Academician Pavlov, but back to cooking.
It is the sauce that finally forms the taste of the dish, puts the final accents, so to speak. By itself, a beautifully grilled steak has a completely neutral taste, and without sauce it is unlikely to cause an appetite.
So, the four tastes must be in absolute harmony among themselves? Not always. If the sauce is served to a dish neutral to taste, then balance in the sauce is necessary. If a dish, for example - a sweet dessert, it will decorate the sauce of sour berries or fruits, but the bitterness will be inappropriate. Many professionals rightly believe that salt should be added to the sweet dough, because it enhances the sweetness due to the contrast.
All the spices and herbs that are known today were initially replacing medicine with humans, and then began to be used in cooking. Spicy spices are used in cooking to stimulate appetite, stimulate blood flow and metabolic processes. The sharpness of sauces also helps to burn calories. Hot pepper flavored sauces are an excellent antimicrobial agent, a natural antiseptic. The main component of pepper sauces is chili, cayenne pepper, mustard, all hot spices. As an addition to spicy sauce, any spicy herbs can be combined to your taste with the main course. In the composition of pepper sauces is quite appropriate acid, sweetness in moderate quantities, salt. Special piquancy is achieved with the help of astringent and astringent, nutty shades, the presence of alcohol, fruit flavors.
But the same steak is enough to fry and sprinkle with dry pepper, and why then prepare the sauce? The liquid base adds to the dish juiciness, improving the digestion of food, and this can not be achieved by using a spicy-flavor mixture in a dry form. In addition, the combination of several flavors in a liquid or oil base enhances their extraction, getting into the digestive system in a prepared form, and immediately involved in the metabolic processes.
The basis for the sauce can be broth, water, juice, milk or cream, alcoholic beverages or vinegar, egg-oil mixtures. As a thickener for making sauces, flour or starch with added oil is used: fry the flour to cream color, combine with fat, and then add white or red broth from meat, poultry, fish, vegetables or mushrooms, and fruits. The classic base for sauces is the famous bechamel (with the addition of milk), Espanyol (on red broth from roasted meat), velyute (on fish or chicken broth). The main Dutch sauce is steamed, made from egg-oil mixture. The sauces are prepared in a cold way, based on vegetable oils, eggs, with the addition of wine, juice or vinegar, as a base. Cold sauces include emulsion mixtures such as mayonnaise.
Further preparation of the sauce involves imparting the necessary consistency (thickness). After the base impart a distinctive taste and aroma with the help of spices.
Try to cook the most famous pepper sauces in world cooking. Several recipes are included below, but without specifying the number of ingredients, because spices are a matter of taste. Given that spicy food is contraindicated for people with chronic diseases of the digestive system, each housewife can independently determine the permissible rate of severity.
1. Pepper sauce - a recipe for Harissa. South African Cuisine
This pasty sauce based on vegetable oil has already become popular in Israeli and European cuisine, but in the cuisine of African countries it is the sharpest, and is used everywhere, being a universal seasoning for meat, fish, pasta, rice, vegetables. The sauce has several varieties. The most elegant and expensive Harissa contains rose petals.
Ingredients:
Chili, red (fresh or dry)
Garlic
Zira
Coriander
Mint
Olive oil
Vinegar (or lemon juice)
Salt
Preparation:
The original recipe uses only red chili peppers in fresh or dried form, with the addition of the listed spices. All components are ground with coarse salt in a mortar. Then they add oil and vinegar. The consistency is identical to thick cream. The sauce has a rich bright red color, thanks to chili. If you are afraid of extreme severity, then remove the seeds of the peppers that contain the most capsaicin. Reduce the sharpness without losing the original appearance and texture will help less sharp red pepper, and instead of vinegar or lemon juice, use a thick tomato paste.
In the absence of a mortar, you can use a blender.
2. Pepper sauce - recipe Shatta. Egypt Kitchen
Ingredients:
Chile
Parsley (leaves)
Tomatoes (pasta)
Olive oil
Salt
Cooking:
The consistency of the sauce is pasty. Therefore, it is more convenient to use ready-made tomato paste. Wash dried pepper, remove the stalks and seeds. Wash the parsley leaves. Cut the pepper and parsley, put in a metal bowl, chop with a dipping blender. The choice of this method of grinding is not accidental: it will be easier to wash the metal dishes after such a hot mixture. Combine the prepared pasta with the tomato, add salt, olive oil and spread on the jars.
This sauce can be prepared for the future, use it for making other, less spicy sauces, dressing for marinates. To store the sauce, pasteurize in jars, or fold them into sterile containers, before boiling.
3. Pepper Sauce - Guacamole Recipe. Mexican cuisine
This is one of the avocado-based variations of the sauce. The consistency of sauces can be different: from mashed potatoes to small pieces. The composition, in addition to the listed components, often includes tomatoes, garlic. Guacamole is served to a variety of dishes.
Ingredients:
Avocado
Hot pepper, green
Lemon juice
Cilantro, fresh
Onion
Salt
Butter
Cooking:
The sharpness of the sauce is medium. To obtain a puree mass in green tones, use pepper, picked in the stage of technical ripeness. Remove the stems and seeds of peppers.
Avocado pulp immediately drizzle with lemon juice to avoid fruit oxidation. Grind all the ingredients of the sauce with a blender. Salt, add oil and mix thoroughly.
The sauce can be combined with mayonnaise and added to salads. Store in a refrigerator, in a tightly closed jar, but not more than 5-7 days.
4. Pepper Sauce - Salsa Recipes. Mexican cuisine
Varieties of this sauce also has a lot. Consider the two classic versions of Salsa, green and red sauce, which can be easily prepared at home. Salsa has a different texture. Liquid sauce is prepared on the basis of vegetable broth, but if you want to prepare the sauce for the future, for the winter, then exclude the broth from the composition, and boil the tomatoes into a paste to get a concentrate. The consistency of the sauce is thick, heterogeneous.
First method:
Tomatoes
Red chili
Coriander
Bow
Garlic
Black pepper, ground
Coriander
Salt
Olive oil
Cilantro
Cooking:
Heat the butter in a frying pan, add ground spices and garlic. Warm up for half a minute and add the finely chopped tomatoes, without stones and seeds. Simmer on low heat to evaporate tomato juice. Chilli can be used both fresh and dried. Add finely chopped onion, and pass it until transparent. Chopped leaves of cilantro put in the sauce for two minutes before the end of cooking. Cover the sauce with a lid, soak until completely cooled. Adjust the amount of ingredients at your discretion. Serve with baked meat and vegetables. Hot salsa with tomato can be served with side dishes of cereals, pasta, potatoes.
Second Method:
Green chili
Leek
Olives (pickled)
Wine, dry (or vinegar)
Olive oil
Cooking:
Olives are the basis of this sauce, so at least half of them should be contained in the total mass. Chilli for this recipe must be selected in the stage of technical ripeness, when it has a green color. Add dry wine, vinegar or lemon juice to taste. If necessary, add salt. Optionally, you can add spicy greens, ginger root. Grind all components in a blender bowl at the same time to a uniform consistency. Before use, soak the sauce in a closed container for 10-12 hours so that all flavors are combined in it.
5. Pepper sauce - curry recipe for chicken meat. Indian cuisine
Curry can certainly be called the “calling card” of all the regional cuisines of India. This is a dry mix or sauce. Ready mix is easy to get in each large outlet, and on its basis to prepare the sauce. Just keep in mind that a dry mix can contain from ten to twenty ingredients, depending on which dishes it is intended for. Curry is not necessarily spicy, but necessarily spicy seasoning, although each mixture contains chili and other types of peppers. Indian housewives now also use ready-made mixtures, although the older generation prefers to cook them themselves. Each hostess adds all components for a curry to the taste, in any quantity.
Ingredients:
For a dry mix - chili, black, Jamaican (fragrant), sweet pepper;
cardamom, turmeric, cumin (cumin), cloves, mustard, cardamom, ginger, nutmeg, fenugreek;
Salt
Sesame oil
Coconut milk
Tomato Puree
Onion
Flour (or starch)
Bouillon
Cooking:
In a dry skillet, fry the flour to a cream color, and temporarily place it on a separate plate. Heat the oil. Put in it the prepared ground mixture of the listed spices. Fry the chopped onion to a light golden hue. In a small amount of broth dilute tomato puree, flour for thickening, combine with coconut milk. Pour the resulting mass into the pan and, stirring, boil until thick. Salt it. Ready sauce should have a medium and uniform consistency. Pour the sauce into a blender and perebeyte it.
If you do not like the smell of coconut milk, you can replace it with cream. The sauce goes well with grilled poultry meat, vegetable side dishes and rice.
6. Pepper Sauce - Wasabi Recipe. Japanese cuisine
If you want to find out what a truly wasabi sauce looks like, then purchase this root powder using the services of specialty stores. The famous sauce, pasta, not all sellers of sushi are prepared from wasabi roots, which are cultivated only in East Asia. A rare plant in our area is replaced with horseradish, adding various green dyes. In fact, wasabi is indeed a type of horseradish, but only this species grows in a single region of Japan, and its cultivation is not an easy task. The high cost of the root is fully justified by its healing properties, the complexity of its agricultural practices. But this is not all! Wasabi powder is a type of daikon, with the same properties as real wasabi root, with the exception of coloring. Wasabi has a distinctive green color, and daikon-wasabi is white. This is a forced salesman’s trick, and it is associated with a very short shelf life of a green burning root. Cooks tint daikon-wasabi with green pepper, spinach, spicy green leaves.
Ingredients:
Wasabi powder
Fatty cream, culinary 120 ml
Oil, mustard 90 ml
Ginger Root
Lime juice
Green chili
Soy sauce
Spinach leaves (for color)
Cooking:
Cool and whip the cream, adding a drop of butter. This is the basis of the pasta sauce, to which all the other components must be added. Sort the prepared sauce thoroughly using a blender, and soak the paste in the refrigerator for at least an hour. You can add these ingredients to the base of mayonnaise, replacing them with cream and butter.
This wasabi is a powerful antimicrobial agent, cleansing the body, even when eating raw fish.
Pepper Sauce - recipes and tips.
Starting to make hot pepper sauces, do not forget to wear gloves to avoid skin burns. In pepper, in addition to burning capsaicin, contains oil, which is difficult to wash off by conventional means. Therefore, try to use metal dishes, which, unlike plastic containers, do not absorb the substances contained in the pepper.
Do not drink pepper sauce with water if you feel that you have done too much with seasoning. Dairy products (yoghurt, ice cream, milk), boiled rice, lemon juice do a great deal of unwanted burning. Water only enhances the action of capsaicin. In the process of working with hot peppers in the kitchen, make sure that at hand was something from dairy products. If pepper gets accidentally on the mucous membrane of the eyes, nose, wipe the burnt areas with a swab dipped in milk, and then rinse with water.
