Sauces are always a nice finishing touch to any dish. Most chefs agree that even if we have not done particularly well in food preparation, the right sauce can always "save the day".
Here are some recipes for vegetarian sauces suitable for vegetable dishes with the remark that these sauces are not a strict vegan menu, but rather mild additions to meals without meat.
Recipe for Tartar sauce
Ingredients: 2/3 cup mayonnaise, 1/5 cup of cream, 2 tablespoons white wine, 1 tablespoon lemon juice, 1 finely chopped sterile sponge, 1 finely chopped pickled cucumber, half a small head onion- finely chopped, 2-3 sprigs chopped parsley, 1 coffee spoon mustard, 2-3 capers, pepper, sugar and salt;
Thin the mayonnaise with wine and cream. Add the mustard and other products. Sprinkle with salt and pepper. Sweeten and add lemon juice. Mix and the sauce is ready!
The next sauce suits for steamed vegetables.
Ingredients: 1 cup yogurt with a higher fat content, 1 cup light mayonnaise, 1 coffee spoon of mustard and salt;
Pour all the products in a bowl and mix to a homogeneous mixture.
Next sauce is suitable for vegetarian patties.
Recipe for fresh spring sauce
Ingredients: 1 cup yogurt, 1 small mustard, parsley, 1 large carrot, a few drops of lemon, 2-3 pinches of salt;
Pour into a container, yogurt and mustard. Chop parsley and grate carrots on a grater. Add them to the mix. Finally, squeeze the juice of half a lemon in already finished sauce and season with salt to taste.
Mushroom sauce - suitable for fried eggs.
Ingredients: 2.2 oz (60 g) dried mushrooms, 1 2/3 tbsp flour, 2 2/3 tbsp (40 g) oil, 7 oz (200 g) of onions, 1 cup of water for the mushrooms, 1 1/2 tbsp of wine and salt to taste.
Cut the onion into small bits, fry it in butter and add pre-cooked mushrooms to it. Add the flour. Continue frying, being careful not to burn. Dilute the mixture with the broth in which the mushrooms were cooked. The sauce should cook for ten minutes. To enhance the flavor, add 1 1/2 tbsp of wine.
This sauce is suitable for vegetarian schnitzels.