Three easy sauce recipes to enrich your meals

One of the modern gastronomy wide variety of sauceshas managed to create an authentic culinary discipline with its unique personality from all over the world and for centuries. The new kitchen saved them, preserving its traditional foundationssoftening ingredients that might make them heavier and adapting them to lighter ones to create new flavors and combinations.

On the other hand, the variety, originality and attractiveness of the presentation of fish, and above all meat, depends on the garnishes. While the best-known garnishes are vegetables, they can also be prepared with eggs, mash, and even some crustaceans and mollusks.

hot sauces

Between hot sauces Most used in our country bechamel and tomatoes, although there are many other foods that combine with so many different foods that are just as delicious. this spanish sauce Without a doubt, it is also one of the most popular.

Béchamel recipe

béchamel sauce

if you want light béchamel sauce, more milk is added and left to cook longer to thicken. Adding a few balls of butter to the bechamel prevents it from forming a crust on it.

• 2 heaping tablespoons of flour

• 3/4 liter milk

• 25 g butter

• 2 tablespoons of oil

• Salt

1. Melt the oil and butter in a saucepan, then add the roasted flour for three minutes, stirring with a wooden spoon.

2. Then pour the cold milk little by little, stirring constantly so that no lumps form (the milk can be hot if you want it to be faster, but the sauce will be smoother and clearer if it is cold).

3. When everything is well combined, salt and cook until thickened, about 15 minutes. The bechamel is at the point where it separates from the walls of the bowl when stirred with a wooden spoon.

Kava sauce recipe

cava sauce

• 1 glass of cava

• 1 very ripe avocado

• 1/2 cup of liquid cream

• 1 medium onion

• tarragon

• Pepper

• olive oil

• Salt

1. In a bowl containing three tablespoons of oil, fry the finely chopped onion, chopped tarragon leaves and kava over very low heat for 15 minutes.

2. Once this is done add the liquid cream and keep it on fire until it reduces a bit.

3. Add the avocado (seedless, peeled and chopped), run everything through the blender, add a little water so that the sauce is not too thick and sprinkle with salt and pepper to taste.

4. This sauce is used to accompany fish, especially sole and sea cock.

Mushroom sauce recipe.

mushroom sauce

• 1/4 kg mushrooms, fresh or canned

• 2 tablespoons of crushed tomatoes

• 2 cloves of garlic

• 1/2 glass of white wine

• 1/2 cup broth

• 1 tablespoon of flour

• Liquid oil

• Salt

1. Fry the flour in a pan with a little oil; When it boils, add the water and mix quickly so that there are no lumps.

2. Then add the grated tomatoes and salt and cook for 15 minutes.

3. If the mushrooms are fresh, clean them thoroughly, cook for a few minutes and chop. If they come from a can, they are drained and cut into small pieces.

4. Then it is roasted in a pan with butter, minced garlic is added and roasted for another minute; then pour the white wine and cook over high heat until the liquid is reduced by half.

5. Then the mushrooms are mixed with the previous preparation, the salt is rectified and kept on fire until a homogeneous sauce is obtained.

6. This sauce is very suitable to accompany boiled meats and game meats.