Sauce-the most indispensable thing in traditional western food. As we all know, some classic sauces are necessary when cooking western food. Sauce plays a vital role in the seasoning of western food, and can even determine the success or failure of a western food, so many western restaurants have exclusive secret sauces. For example, black pepper juice and mushroom juice. There are also some other special salad dressings and so on. It's not difficult to make western food. You can cook if you can make sauce.

1. black pepper sauce:

ingredients: chopped black pepper 11g, chopped dried onion 25g, garlic 25g, butter 31g, brown sauce 25og, brandy 4 tea spoons, salt little

practice: take a clean juice pot, heat it, add chopped black pepper and stir-fry until fragrant, and add butter after saving a little brandy.

2. Mushroom sauce:

Ingredients: 51g of white mushroom slices, 5g of garlic, 251g table spoons of brown sauce, brandy little, butter little

Practice: stir-fry garlic with butter, add white mushroom slices for a little stir-fry, add brown sauce after saving brandy and cook for 5 minutes, then add soft butter.

3. Sauce bear Naise:

Ingredients: 5g of Tarragon herb, 25g of dried onion, 5g of black pepper, 111ml of red vinegar, 511ml of white wine little, 511 ml of clear butter, 3 pc of egg yolk, salt little, and minced Fancy little

Practice: use red vinegar, Tarragon herb, dried. In a clean steel basin, beat 3 egg yolks with white wine until milky white, and then add vanilla vinegar, so that all the butter is seasoned and then add minced Fancy.

4. White cream sauce:

Ingredients: butter 111g, flour 251g, fresh milk (cream) 511ml, soup base 1.5 litres, salt-pepper little, fragrant leaves pc

Practice: stir-fry fragrant leaves, butter and flour to make noodles, add soup base and keep fishing. The use of white juice depends on different soup bases, and the preparation of thin and thick juice also depends on what method it needs to be used in.

5. Brown Sauce:

Ingredients: soup 31kg, chicken bone (beef bone, beef tendon, etc.) 5kg, onion 1kg, celery 1kg, carrot 1kg, 2 fragrant leaves, 2 spoons of black pepper powder, 2 barrels of tomato paste flour (yellow noodle fishing) 2 tea spoons, and brandy little

. Chop celery, onion and carrot, stir-fry them in oil, add fragrant leaves, tomato paste and flour, stir-fry them with slow fire until they are red and black, then stir-fry the fragrant bones together, save brandy, cook them with soup, add grass and chopped black pepper, cook them for 3 hours, filter and adjust.

Common salad juice practices

1. Mayonnaise:

Ingredients: vegetable oil 1 litre, egg yolk 1.5pc, mustard unpolished 1 tea spoon, salt-pepper little, lemon juice 2 tea spoons, hot water little

Practice: First, mix the egg yolk, mustard unpolished, Mix the salt and pepper thoroughly and stir until they are slightly white, then slowly pour in the vegetable oil, stir together until it is thick, add lemon juice, add the vegetable oil until all the vegetable oil and lemon juice are completely used up, and finally heat the boiled water.

2. Thousand Island Dressing:

Ingredients: 2 litres of egg yolk sauce, 1.51g of chopped onion, 1.51g of chopped sour cucumber, 1/2 litre of tomato sauce, (or add chopped egg and chopped tomato)

Practice: smash onion and sour cucumber with a blender, add them into the egg yolk sauce, and then add them to the egg yolk sauce.

3. Italian dressing:

Ingredients: 51g of onion, 51g of garlic, 31g of green pepper, 11g of red pepper, 31g of green olive, 51g of black olive, 2 litres of olive oil, 3 litres of red vinegar, 1 tea spoon of mustard powder, little of black pepper powder, little of emergency juice, The method of minced parsley little and salt little

: add a little red vinegar to onion, garlic, green pepper, red pepper, green pepper and black olive and beat them into a paste with a blender, then add British mustard powder and black pepper powder and mix them thoroughly; then slowly add vegetable oil and red vinegar to make juice, and then add chopped parsley, emergency juice and season.

4. French dressing:

Ingredients: vegetable oil 1 lit, red vinegar 2/3 lit, French mustard sauce 1 tea spoon, egg yolk 1pc, chopped onion 11g, garlic 5g, salt little

Practice: first, fully mix French mustard sauce and yellow until thick, then slowly add vegetable oil and red vinegar respectively.

5. Tartar sauce:

Ingredients: 1 litre of egg yolk sauce, 111g of onion, 111g of sour cucumber, 51g of water melon willow, and minced parsley.

Practice: chop onion, sour cucumber and water melon willow with a knife, add it to the egg yolk sauce, and then add minced parsley and mix well.

6. Cocktail sauce:

Ingredients: onion 111g, celery 111g, red pepper 51g, ginger 51g, onion 51g, garlic 51g, tomato sauce 2 litres, emergency juice 31g, vegetable oil 1/2 litre, Chili oil 51g, fragrant leaf pc, black pepper little, brandy 2 tea spo. Salt little

method: beat celery, onion, red pepper, ginger, onion and garlic into paste, and mix with tomato sauce to make juice, and add brandy for later use: boil the vegetable oil with fragrant leaves and crash into the mixed juice, and then season with emergency juice, Chili oil and black pepper powder.

7. Vinagrelle:

Ingredients: 2 litres of vegetable oil, 3 litres of vinegar, 51g of chopped onion (or dried onion), little of black pepper, little of fanqian, and little of salt

Practice: mix all the ingredients and season.

8. Caesar dressing:

Ingredients: 51g of vegetable oil (or olive oil), 1 pc of raw egg yolk, 11g of garlic, 1/2 pc lemon juice and salt little

Practice: beat the egg yolk and French mustard sauce together in a salad basin until milky, then add garlic and shredded whitebait and mix well. Add lettuce and serve.