Original chicken sauce: how to cook? Video

You will need: – 50 g butter; – 2 tablespoons of flour; – 1 glass of milk; – 100 g of grated hard cheese; – 2 tablespoons of hot mustard; – salt, pepper, dried herbs to taste.

In a deep saucepan with a thick bottom, dissolve the butter over medium heat. Fry the flour until golden brown. Stir constantly, pour in the milk in a thin stream. Reduce heat and simmer sauce until thickened.

Pour the grated cheese into a saucepan and continue stirring until completely dissolved. Add mustard, salt, pepper and dried herbs (such as a mixture of Provençal herbs). Stir well and simmer over low heat for a couple of minutes.

To make the sauce more piquant, use varieties of hard cheese with a pronounced taste: parmesan, romano, gruyere and others.

You will need: – 3 tomatoes; – 3-4 cloves of garlic; – 1 onion; – 1-2 pods of hot green pepper; – 3 tablespoons of vegetable oil; – 1 glass of meat broth; – 1 teaspoon of Tabasco sauce; – fresh herbs (dill, parsley, basil); – salt to taste.

Make cross-shaped cuts on the tomatoes and immerse them in boiling water for 1-2 minutes. Remove from water and peel. Remove the seeds, cut the pulp into small cubes. Peel the pepper pods from seeds and partitions, finely chop.

Heat vegetable oil in a deep saucepan. Sauté the finely chopped onion and crushed garlic until golden brown.

Place the tomatoes and peppers in a saucepan. Simmer until soft. Add broth, tabasco sauce, salt. Stir and simmer for a few more minutes. At the very end of the cooking process, season with finely chopped herbs.

When making this sauce, it is best to use ripe ground tomatoes. In winter, when they are not there, use tomato paste in the recipe to improve the taste of the sauce.

You will need: – 1 glass of white port; – ½ glass of freshly squeezed orange juice; – 1 glass of meat broth; – a pinch of dried savory; – 2 teaspoons of potato starch; – 2 teaspoons of grated orange peel; – salt to taste.

Combine the port with orange juice and savory in a saucepan. Bring to a boil, reduce heat, and heat mixture until half has evaporated.

Dissolve the potato starch in cold broth. While stirring constantly, slowly pour into the wine mixture. Bring to a boil again and heat over low heat until the sauce thickens.

Add grated orange zest to the sauce and simmer for another 5 minutes. Season with salt to taste.

If you want to prepare this sauce for future use, at the end of cooking, add wine vinegar at the rate of 1 tablespoon per 1 kg of plums, arrange in sterilized jars and roll up the lids

Make plum puree. Wash the plums, cut in half, remove the seeds. Place in an ovenproof dish and bake in an oven preheated to 180 ° C for 30 minutes. Take out and rub through a sieve. If the plums are too sour, add sugar.

Chop the garlic, hot peppers and herbs in a blender. Grind coriander seeds in a mortar. Combine with plum puree. Season with salt to taste. Bring to a boil and simmer for 5 minutes.