Tastes of French cuisine. Rui (sauce): recipe

A Sauce is a liquid condiment or sauce that is served hot or cold, complements and emphasizes the taste of the main dish, gives it a flavour that enhances nutritional benefits. With sauces you can improve the appearance of the finished product and even alter its taste.

However, the sauce, gravy, condiment - it's just good (and very important!) addition to lunch, Breakfast or dinner. Very few people want to eat the sauce (ketchup, mayonnaise, or more exquisite Bechamel, pesto and the like) without pasta, meat, fish, vegetables, cereals.

What are the sauces?

The Legislator of the use of sauces in cooking is France. From the seventeenth century to the present day, French cuisine was invented more than three thousand recipes for sauces, which are actively prepared by professional chefs. In the world of gastronomy there are more than ten thousand.

In Spite of such a variety of liquid seasonings, gravies and additions to main dishes, they can be divided into eight groups:

• Tomato - the tomato-based;
• Spanish - based flour and brown broth
• Veloute - prepared flour and white broth;
• Allemande is a veloute, which added the egg yolks;
• Demi-glace - based broth-jelly;
• A Dutch - based eggs and butter, prepared hot;
• Bechamel is prepared from a mixture of oil and flour with cream or milk;
• Mayonnaise - the mixture of cold vegetable oil and a raw egg.

All recipes sauces way or another are based on one of the above. Variety is achieved by adding different spices, aromatic herbs, fresh herbs, flavors, secrets of entering and processing components.

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In each group there are a few basic sauces. It would be good to learn how to cook them, then to experiment in the kitchen using a variety of additives.

Mayonnaise sauce Rui

RUY sauce based on mayonnaise (cold mixture of vegetable oil and yolk). Its name he received for his red color. “ROI” in French - rust.

This sauce is served with fish dishes, goulash is a must-have addition to the soup Bouillabaisse.

Traditionally, a Provencal garlic thick sauce - Rui. The country of its invention - France. Depending on addition to mayonnaise-based there are several cooking recipes.

Sauce Rui: basic composition

RUY sauce, which must include:

• Olive oil (preferably cold pressed),
• Egg yolk
• Garlic
• Saffron
• Hot red (Cayenne or chili) pepper,
• Sea salt.

For a variety of tastes in the dish you can add different spices, seasonings. Known Rui sauce, whose recipe contains paprika, ground black pepper, Dijon mustard, lemon juice and other ingredients. Cooking options depend on the taste preferences of the cook.

To make the sauce the desired consistency when it comes to making use of potatoes, bread, bread mixture and the like.

Rui Sauce: recipe with photo

French sauce can be prepared fairly quickly with a minimum set of products. For the preparation of liquid seasoning according to the proposed recipe will require twenty minutes of free time and the following ingredients:

• Yolks of five medium or four large eggs;
• Olive oil - 400-500 grams;
• Garlic -- five or six large teeth;
• Sea salt - 0.5 teaspoon;
• Saffron ground - 0.5 teaspoon;
• Cayenne pepper or chili powder - optional;
• Tomato paste - one teaspoon (optional).

Garlic crushed with salt. For this it is convenient to use a pestle with mortar. You can skip through the press, then mix with the salt. To the mixture add the saffron and pepper to taste, egg yolks.

The composition of the whisk. Still whisking, gradually in very small portions or in a thin stream to pour in the liquid bulk olive oil.

The Mixture gradually starts to thicken, acquiring the consistency of mayonnaise. Add to the sauce with salt, pepper, tomato paste to taste. Again mix well, refrigerate for a few minutes. Rui (sauce) and serve.

Recipe potatoes

To achieve a thick consistency Rui (sauce) is prepared with the excipients.

Required:

• Garlic - two large cloves;
• Potatoes - one thing;
• Red pepper fresh - one thing;
• Yolk of one egg;
• Olive oil - one glass;
• Saffron 0.5 teaspoon;
• Sea salt to taste.

Potatoes boiled in their skins, cool, peel, grind in a blender along with the pepper, garlic (which should pass through the press), egg yolk. Achieving a homogeneous mass, continue to blend and passing a thin stream slowly pour in the oil. The mixture gradually acquires the consistency of mayonnaise. Then, add the saffron, pepper, salt. The sauce is ready.

Instead of potatoes, you can use the bread crumb soaked in fish broth or water. Continue to cook the same way as in the preceding recipe.

Express sauce recipe Rui

Mayonnaise-based sauce is cooked in the process of whipping egg yolks and olive oil. If you want to get the sauce very quickly or have no desire to whip the mixture, it is possible to simplify the recipe.