RecipesSauces M, O, P (apricot, hunter's, cucumber special, from Moravian sausage, paprika)
Apricot sauce: In a pan, melt lard and add flour, creating a light roux. Then pour in a mixture of milk and water, add chopped apricots, and cook everything thoroughly.
Ingredients (what you need)
Apricot sauce
40 g lard
60 g all-purpose flour
2 dl milk and a little water
1 dl sweet cream
a little canned or fresh apricots
sugar and salt
Hunting brown sauce
2.5 dl basic brown sauce
0.5 dl white wine
150 g mixed mushrooms
a tablespoon of tomato paste
2 tablespoons oil
a small onion
salt, a little tarragon
chives, parsley
Cucumber sauce "special"
1 larger cucumber
a block of cheese
2 cloves of garlic
salt and pepper
a tablespoon of wine vinegar
a tablespoon of dill and a tablespoon of chives
Moravian sausage sauce
2-3 Moravian sausages
50 g lard
onion
all-purpose flour
a tablespoon of sweet paprika
0.5 l bone broth
pepper and salt
Green pepper sauce
100 g green peppers
oil
50 g onion
150 g tomato paste (juice)
0.5 l vegetable broth
salt and pepper
Recipe steps
Apricot sauce is prepared by first making a light roux from lard and flour. Then it is diluted with milk mixed with water, and we add diced apricots, which we boil thoroughly. After cooking, we blend the sauce along with the apricots and season with sugar and salt. We can also add juice from pickled apricots. The sauce is served with boiled meat or soups.
Hunter's brown sauce: In oil, sauté chopped mushrooms until golden brown, then add chopped onion, pour in white wine, and let it simmer. Finally, stir in the basic brown sauce, chopped tarragon, and chives. Season with salt as needed. The sauce is served with grilled meats and quick meals.
Cucumber sauce "special": Peel the cucumber and slice it into thin rounds, add crushed garlic with salt, salt, pepper, a little water, and briefly boil until soft (not everyone wants the sauce to be soft; I just whisk it well with a fork). After removing from heat, add the curd diluted with a bit of vinegar (whipped with an immersion blender), chopped dill, and chives. Mix everything together. The sauce is served with grilled meats and roasted sausages.
In lard, sauté chopped onion, add flour and paprika, briefly fry, then pour in broth and boil well. Finally, add ground or diced Moravian sausage, let it simmer slightly, and season with salt and pepper.
To make the green pepper sauce, sauté finely chopped onion and diced pepper in oil. Then add tomato paste and dilute with broth as needed. Season with salt and pepper and simmer briefly. The sauce is served with roasted meat.
Additional information about the recipe Sauces M, O, P (apricot, hunter's, cucumber special, from Moravian sausage, paprika)
Sauces M, O, P offer unique flavors that enhance any dish. Apricot sauce is refreshing and sweet, ideal for desserts. Hunter's sauce, made from Moravian sausage, is hearty with a strong flavor, perfect for meats. Cucumber special brings freshness with subtle notes of creamy consistency. Pepper sauce adds a spicy touch and rich flavor to dishes. These sauces are a great choice for anyone looking to enrich their culinary experiences.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
