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Description
Czech sauces
The basis of Czech cuisine are sauces.

Usually are thickens by roux prepared from butter and flour. Light roux for white sauces, dark for brown sauce.
Roux is cooked with broth or milk, this creates bechamel.
To the basic bechamel are added other ingredients - cream, dill, horseradish, onion, garlic, chives, parsley, mustard, pickled cucumbers, champignons..... and this creates the finished sauce - dill sauce, horseradish sauce, etc.
These sauces are served to the cooked beef, smoked meat, pork tongue, chicken, boiled eggs or vegetables.

First row from the left:Cooked pork tongue with Polish sauce - red wine, caramel, almond, red currant jelly, raisins.
Boiled asparagus with Hollandaise sauce - butter, egg yolks, white wine, cream.

Second row from the left:Cooked smoked meat, horseradish sauce.
Cooked beef, pickled cucumber sauce.
Dill sauce, boiled eggs.

Third row from the left:----
Smoked pork ham, cream sauce with almonds.
Cooked beef, anchovy sauce.

Fourth row from the left:Smoked pork tongue, champignon sauce.
Chicken thigh in paprika sauce with cream.
Cooked beef, chive sauce.

Completely prepared by me.

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Don't forget visit my Food folder: past1978.deviantart.com/galler…

_________________________________________________________________________________________________

The most popular sauces:

Similar collages:

Visit also my gallery: past1978.deviantart.com/galler…

Description
Czech sauces
The basis of Czech cuisine are sauces.

Usually are thickens by roux prepared from butter and flour. Light roux for white sauces, dark for brown sauce.
Roux is cooked with broth or milk, this creates bechamel.
To the basic bechamel are added other ingredients - cream, dill, horseradish, onion, garlic, chives, parsley, mustard, pickled cucumbers, champignons..... and this creates the finished sauce - dill sauce, horseradish sauce, etc.
These sauces are served to the cooked beef, smoked meat, pork tongue, chicken, boiled eggs or vegetables.

First row from the left:Cooked pork tongue with Polish sauce - red wine, caramel, almond, red currant jelly, raisins.
Boiled asparagus with Hollandaise sauce - butter, egg yolks, white wine, cream.

Second row from the left:Cooked smoked meat, horseradish sauce.
Cooked beef, pickled cucumber sauce.
Dill sauce, boiled eggs.

Third row from the left:----
Smoked pork ham, cream sauce with almonds.
Cooked beef, anchovy sauce.

Fourth row from the left:Smoked pork tongue, champignon sauce.
Chicken thigh in paprika sauce with cream.
Cooked beef, chive sauce.

Completely prepared by me.

_________________________________________________________________________________________________

Don't forget visit my Food folder: past1978.deviantart.com/galler…

_________________________________________________________________________________________________

The most popular sauces:

Similar collages:

Visit also my gallery: past1978.deviantart.com/galler…