Thesauces They are semi-liquid preparations whose purpose is to accompany a dish, be it meat, fish or other culinary preparations. Its consistency can range from liquid to one that resembles a mash. In addition it can be served both cold and hot, depending on each type ofsauce.Asauce It is used both to accompany certain foods, to enhance and improve its flavor.In this article we present some quick recipes that you can make differentsauceswhosebase is always thevegetables.You may also be interested: How to make white cheese based sauces
How to make celery sauce
The first thing you have to do is put an egg to cook for 10 minutes. After that time you have to put it under cold water and remove the peel. Then you have to mix 50 grams of celery with two pickles, a steppe, the chopped hard-boiled egg, a small spoonful of worcester sauce (or of perrins) and a low-fat yogurt in a bowl. Mix everything until you get a sauce. Which you will keep in the fridge until before it is served.
How to make artichoke sauce
You have to mix 250 grams of skimmed white cheese (or 0% fat) with 4 bottoms of tender artichokes and a rolled stag, then you will have to add a drop of tabasco, salt and pepper to your mix according to your taste. And again you will have to mix everything.
How to make cucumber sauce
The first thing you have to do is wash and cut half cucumber lengthwise in two halves. Next you have to remove the seeds and grate their pulp. In addition, you have to chop a clove of garlic in the mortar.Then you have to mix the cucumber with the garlic, pepper, a little ground paprika, two tablespoons of olive oil, two low-fat yogurts and 5 cl of milk. the sauce, you have to store it in the fridge until you need it.
How to make mushroom sauce
You have to crush 50 grams of mushrooms along with the juice of a lemon and half a teaspoon of savory. Then you have to let the mixture macerate for 2 hours. While the mixture is macerated, you have to put ten tablespoons of water to boil over low heat. When the water is boiling you have to dilute a bouillon cube. Once the broth is diluted, you have to add 10 cl of milk and stir it to mix everything. Then you have to remove the bowl from the heat and you have to add the mushrooms. Again you have to remove everything to get it tightly bound. It is better to serve hot mushroom sauce.
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