4 recipes of sauces to garnish your dishes at Christmas

The sauces they are unique and excellent complements that offer us the possibility of adding flavor and aroma to our favorite dishes. They are useful to reinforce the flavor of the recipe that we are eating, or to simply add a different aroma and texture (for example, when the sauce also serves to gratinate).

But the sauces have an almost special special feature. And depending on the ingredients we have used for their preparation, they can be especially useful for flavoring meat, fish, seafood or pasta dishes. Even as you surely know, there are sauces specifically designed to accompany fresh salads.

Below we provide 4 recipes to prepare sauces with which you can accompany your dishes, bring more flavor while also giving a special touch to your Christmas dishes.

4 delicious sauces recipes for your Christmas dishes

We propose 4 delicious options to flavor your favorite dishes. In preparing all these recipes, it will take you about 20 minutes to prepare them, and about 20 minutes to cook them.

Bearnaise sauce

The Bearnaise sauce It is a sauce of French origin. It is a sauce emulsified with egg and butter that comes in handy to accompany meat dishes, either baked, grilled or grilled.

With this sauce we can also accompany grilled vegetables and fish such as salmon, also grilled or roasted. Béarnaise sauce is served hot.

Ingredients:

180 grams of melted butter.
4 egg yolks.
A shallot.
A teaspoon of freshly chopped tarragon.
A teaspoon of minced parsley.
3 grains of black pepper
A pinch of ground cayenne pepper.
A pinch of salt.
A teaspoon of freshly chopped chervil.
Half a glass of white wine
3 tablespoons of sherry vinegar.

Elaboration:

Melt the butter and reserve it while it cools. We chop the shallots and put them to boil next to the wine, the vinegar, the tarragon, and the black peppercorns. We cook until it reduces more or less to a third.
We remove from the fire and we strain it, we reserve so that it goes cold. Prepare a bowl or bowl to cook in a bain-marie. Put the previous mixture in the bowl and beat the yolks well.
We add the melted and cold butter while continuing to beat. Add the minced chervil, minced parsley, salt and ground cayenne pepper. We stir well to integrate all the ingredients and present it in a small bowl or sauceboat, we serve right away.

Mustard sauce

The mustard sauce It is very simple to make and with it we can prepare meat, fish and seafood dishes.

Ingredients:

300 ml. milk.
3 tablespoons of Dijon mustard.
30 grams of sifted flour.
30 grams of butter.
A pinch of grated nutmeg.
The juice of a small lemon.
A pinch of salt.
A pinch of ground black pepper.

Elaboration:

In a saucepan we put the butter to melt. Add the flour, stir and cook with low heat for 5 minutes, without stopping to stir.
Add the milk, stir to integrate well and continue cooking with low heat, until it boils. Once it boils, cook for 3 or 4 minutes more with low heat until it thickens.
Remove from heat, add the tablespoons of mustard and stir well. Add a pinch of salt, a pinch of grated nutmeg, a pinch of ground black pepper and stir with a spoon.
Let cool and arrange the mustard sauce in a sauceboat or bowl to present it on the table.

Hollandese sauce

Similar to Béarnaise sauce, but with fewer ingredients, Hollandese sauce, is also of French origin, is a sauce that is emulsified based on melted butter, clarified and mounted egg yolks and lemon juice.

The hollandaise sauce is a sauce that comes well to accompany or garnish dishes of salads, pasta, vegetables, fish, and seafood prepared on the grill or roasted.

Ingredients:

125 grams of melted and clarified butter.
2 egg yolks
The juice of half a lemon.
A pinch of salt.
A pinch of ground black pepper.

Elaboration:

Melt the butter in a bain-marie, without the water to boil and without stirring until the fat of the butter is separated from the whey.
Once we see separated fat and serum with the help of a spoon or small ladle we are removing the serum that has remained on the surface. Let it cold down.
We assemble the yolks with a manual rod whisk or with the blender arm.
When the yolks begin to mount we are adding little by little the melted butter and without stopping to beat. Then add the juice of half a lemon, a pinch of salt, a pinch of ground black pepper without stopping to beat.
We put the Dutch sauce in a bowl or sauceboat and serve it right away.

Parsley sauce or green sauce

With the parsley sauce or green sauce, as it is also known, we can accompany fish dishes such as hake, seafood dishes such as clams, even to accompany mushrooms, vegetables and pasta dishes.

Ingredients:

4 tablespoons freshly chopped parsley
A garlic clove without skin and minced.
Extra virgin olive oil
60 ml. of cooking cream.
A glass of vegetable broth.
20 grams of sifted flour.
A teaspoon of lemon juice.
A pinch of salt.
A pinch of ground black pepper.

Elaboration:

In a saucepan put the oil to heat to brown the garlic.
Once it is golden add the flour, stir and add the cream stirring to mix well.
Add the broth, the chopped parsley spoons, the teaspoon of lemon juice, the salt, the ground black pepper, and cook with low heat, stirring for 10 minutes.

As you have been able to verify, they are not difficult recipes to prepare and surely with any of these recipes of sauces that you choose, you will succeed this Christmas, giving your dishes a different flavor.

From NatureVia Merry Christmas for everyone! ThemesChristmas Christmas Recipes