Introduction to the world of sauces

Red sauce is a universal dressing that can emphasize the flavor of any dish, whether it is meat, poultry or pasta. It is an indispensable element in cooking, giving the food richness and piquancy. In this article we will tell you how to prepare red sauce with the addition of garlic and butter, so that you can easily please your loved ones with a delicious treat.

Ingredients: the basic elements of flavor

To prepare the red sauce, you will need the following ingredients:

Red basic sauce - 1000 g
Butter - 70 g
Garlic - 1 clove
Pepper - 0,5 g
Each of these ingredients plays an important role in creating the rich flavor of the sauce. The red basic sauce serves as a base to which spices and other ingredients are added to create the final flavor.

Preparing the sauce: basic steps

Start by preparing the red base sauce if you don't already have it. It can be prepared ahead of time and stored in the refrigerator. Once it is ready, reheat the sauce by adding ground black or red pepper to it to taste. This will spice and flavor the sauce. Next, peel the garlic and rub it with salt before adding it to the sauce. The garlic will give a spicy and unique flavor that will perfectly complement the taste.

The cooking process: secrets of the perfect texture

After adding the garlic, heat the sauce to a boil. Then strain it through a sieve to remove any garlic residue and other ingredients that may affect the texture of the sauce. This will ensure a smooth and uniform consistency. Next, place the sauce pot on a water bath (marmite) and add the butter. Stir the sauce well so that the butter dissolves completely and enriches the flavor.

Enhancing the flavor: add meat juice and broth

To enhance the flavor of the red sauce, you can add meat juice, which is not seasoned with flour, or concentrated brown stock. It is recommended to add 100 g of meat juice or 20-25 g of concentrated brown stock per 1 liter of sauce. This will give the sauce a deeper and richer flavor and make it more aromatic. When adding the stock, reduce the amount of basic red stock so as not to upset the balance of the ingredients.