How to make meat and fish dishes even tastier and more attractive? Of course, you need to serve them with sauce, and for the first time this brilliant idea came to the mind of the French – the greatest gourmets in the world! Sauces for meat and fish are usually prepared on the basis of the broth in which they were cooked. During the cooking process, roots, herbs and spices are added to the water, which enrich the taste of the dish and make the broth rich, rich and fragrant. An unusually tasty sauce for meat is obtained by enriching the broth with mushrooms and vegetables, while during the cooking process the broth is mixed with browned flour, fermented milk products, eggs, cream, sour cream, cheese and butter. If you decide to make a gourmet sauce for fish, the recipes advise you to supplement it with lemon, nutmeg and white wine. You can diversify the sauce with garlic, mayonnaise and red caviar – fragrant ingredients eliminate the fishy smell and turn the dish into a culinary masterpiece. The recipes for sauces for meat and fish were also invented by the French, and culinary specialists from other countries picked up this wonderful tradition and began to offer their ideas.
It is amazing how such unusual dressings are obtained from simple, affordable products – bread and garlic sauce, honey and lemon salted butter, sweet and sour sauces from viburnum, gooseberries and black currants, tamarind sauce, creamy sauce with prunes, pesto with nuts and wild garlic. Enjoy meat and fish accompanied by the best sauces in the world!