Secret Western Sauce Recipes Revealed: Packed with Valuable Information, Highly Recommended to Collect
Today, I'll share a few common sauces.
Sauce is the soul of Western food. We know that Western food doesn't rely much on stir-frying like Chinese food, so sauce becomes particularly important. Therefore, many captivating sauces have appeared in Western food, such as the slightly salty and slightly acidic thousand island sauce and the rich and delicate pasta sauce.
Especially with the increasing convenience of procurement and the easier access to ingredients through overseas sourcing, more and more people enjoy the fun of cooking at home, choosing a romantic Western meal. If you master these 'soul' sauces, your Western food will definitely stand out~
Egg yolk sauce
Everyone should be familiar with egg yolk sauce, it's very thick and delicate, with a salty and fragrant taste. It's often used in dessert shops to fill bread, and it's also a key ingredient in thousand island sauce and tartar sauce, making it a commonly loved Western sauce that frequently appears in vegetables, meat and fried foods.
Egg yolk sauce is made from egg yolk and vegetable oil as raw materials, combined with a small amount of sugar and lemon juice, and then repeatedly mixed and beaten, which allows the egg yolk sauce to fully emulsify. Of course, you can also add black pepper or red wine vinegar to your homemade egg yolk sauce to enhance the flavor.
Production methods
Production methods
1. Add sugar and salt to the egg yolk
2. Use a whisk to beat, beat until the egg yolk starts to expand and turns pale yellow, which is beneficial for subsequent emulsification.
3. When the egg yolk turns pale yellow, start adding vegetable oil, adding it little by little, about 60g at a time, the less the better, and beat with a whisk until the oil and egg yolk are fully integrated. (Sunflower oil, corn oil or rapeseed oil are suitable, but peanut oil or olive oil are too strong in flavor, if you don't mind, you can still use them)
4. Normally, the egg yolk sauce will become thicker and more viscous as it's beaten, and if it becomes too thin, it means emulsification has failed (If emulsification fails, take another egg yolk and start beating, mix the failed emulsification egg yolk sauce with vegetable oil, add it little by little, and repeat the above steps).
5. When it's difficult to beat, add lemon juice, and the egg yolk sauce will start to become thin, continue to add vegetable oil and beat.
6. Repeat the above steps until all the vegetable oil is added. Finally, the egg yolk sauce should be in a semi-solid state (You don't have to add all the vinegar or lemon juice, depending on your personal preference and the thickness of the egg yolk sauce).
Thousand island sauce
Thousand island sauce is based on egg yolk sauce, added with tomato ketchup and chopped pickled small gherkins, making it a richer and layered flavor. It has a smooth texture and a slightly sour taste with a salty flavor. It's a great choice for spreading on bread, making pizza, or making cold salad.
Production methods
Pickled gherkins, add egg yolk sauce, tomato ketchup and chopped pickled gherkins to a glass bowl, and stir evenly. Add salt and pepper according to your personal preference.
TIPS
Here's the recipe for making small pickled gherkins~
1. Wash the gherkins, cut them in half and cut off the ends, drain the water.
2. Add 1 tablespoon of salt and mix well, marinate for 2 hours.
3. Prepare garlic cloves, bell peppers, black pepper and bay leaf.
4. Place the spices in a pot, add an appropriate amount of water, add 1 tablespoon of salt and 40g sugar, bring to a boil, let it cool.
5. Drain the gherkins and add them to the spiced water, marinate at room temperature for 1 day, then store in the refrigerator for 2 days.
Tartar sauce
Tartar sauce is characterized by its base in egg yolk sauce, added with parsley, onion and chopped boiled egg, which has a more refreshing flavor. It's commonly found in fried dishes and seafood, which helps to eliminate oiliness and add a refreshing flavor to the crispy fried dishes.
Production methods
After boiling the eggs, crush the egg yolks and chop the egg whites, add them to the egg yolk sauce, squeeze in lemon juice and stir evenly. Add a little salt, black pepper and finally sprinkle with chopped parsley and chopped onion.
Pasta sauce
Everyone who loves pasta must be familiar with this sauce, it's very fragrant and appetizing, with a combination of multiple raw materials, and it tastes sweet and sour, and it's gone in a minute. Of course, pairing it with cheese to make a pasta sauce pizza is also a great idea.
Production methods
1. Don't add oil to the pot, stir-fry minced meat for 5 minutes until it turns completely dark, and crush the large clumps of meat.
2. Heat the pot over medium heat, add olive oil, sauté onions, garlic and diced carrots and celery, add a little black pepper and tomato sauce, stir until the tomato paste sticks to the bottom of the pot, add red wine, and let it simmer for 5 minutes.
3. Add minced beef, crushed tomatoes, 150ml water and mix well, bring to a boil on high heat, reduce the heat to low, and stir in a small amount of butter and a little salt.
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