Advice 1: How to cook sauce for broccoli

Cabbage broccoli – healthy food, rich in vitamins and minerals, but, like many other "healthy" foods, broccoli is not luxurious rich taste. To make a healthy dish nutritious, fragrant and delicious will help you with a variety of sauces.
How to cook sauce for broccoli
You will need
    • Hollandaise sauce
    • 1/2 Cup butter;
    • 3 egg yolks;
    • 4 tablespoons of water;
    • 2 tablespoons of lemon juice;
    • salt
    • Cayenne pepper.
    • Cheese sauce
    • 3 tablespoons butter;
    • 3 tablespoons flour;
    • 1 1/2 cups milk;
    • 1 Cup grated sharp cheese;
    • salt
    • pepper.
    • Green sauce Bagnet Vert
    • 100 g of parsley;
    • 1 clove of garlic;
    • 2 anchovy;
    • 2 slices of black bread;
    • 3 small pickled cucumbers;
    • 1 teaspoon capers;
    • coffee Cup wine vinegar;
    • 1/3 Cup olive oil.
Dutch sosv a saucepan melt the butter, turn off the heat and mix it with lemon juice and warm boiled water. Prepare a water bath – put a small container in a pan of larger size, fill it with water and place on medium heat. Make sure that the water slowly boiled, but not "full swing".
Separate the egg yolks from the whites, pour them in the pot standing in a water bath, and beat with a whisk until then, until the sauce thickens, will not obtain uniform velvet texture.
Remove the beaten egg yolks from the fire and enter them in the melted butter, continuing to whisk. Add pepper and salt.
Dutch sauce or sauce hollandes is one of the great French mother sauces, the basis for you can prepare the Dijon sauce, simply adding a few tablespoons of Dijon mustard or Maltese sauce, by entering into hollandes some orange juice and zest. Both sauce will also be a good addition to cabbage and broccoli.
Cheese sauce – a popular and relevant Supplement to many cooked vegetables. Broccoli is no exception. Preparing the cheese sauce also on the basis of one "mother" sauces – based on his famous Bechamel.
Over medium heat in a saucepan gently melt the butter. Add the flour and fry till Golden color and a distinct nutty smell. Heat up the milk. Pour it warm into a mixture of flour and oil. Pour in a thin stream, constantly vimosewa. Add salt and pepper. Cook the sauce on a slow fire until it becomes homogeneous and smooth. Stir in cheese and mix again. Serve warm.
Green sauce Bagnet Vert will allow you to enjoy not only the taste, but its rich colours. Cut the bread crust and soak it in vinegar. Clean the anchovies from the bones and rinse them under running water. Fish, parsley and garlic chop. As did the pickles and capers. Remove from vinegar bread and press. Combine all in a blender and purruja, gradually adding olive oil. It is a cold sauce.

Advice 2: How to prepare the sauce for Shawarma

To make Shawarma at home is not difficult. The need for her products are sold in almost any store, and the cooking process is quite simple. But you will never get a real Shawarma, if you are gonna make a special sauce for it. It gives a unique spicy tinge to this dish. We are offering three classic version of the sauce.
How to prepare the sauce for Shawarma
You will need
    • white sauce:
    • 1 cucumber;
    • sour cream;
    • garlic;
    • salt,pepper.
    • for garlic sauce:
    • 4 tablespoons of sour cream;
    • 4 tablespoons of yogurt;
    • 4 tablespoons of thick mayonnaise;
    • 6-8 cloves of garlic;
    • black and red pepper;
    • spices as you like - coriander
    • curry
    • dried herbs (cilantro
    • parsley
    • dill.
    • for the sauce on the eggs and yogurt:
    • 2 eggs;
    • 2 tablespoons of salt;
    • sunflower oil;
    • yogurt;
    • a handful of peeled garlic;
    • black and red pepper.
The recipe for the white sauce:

Cucumber RUB on a small or medium grater.
Mix the grated cucumber with sour cream. Add salt, pepper, grated (or squeezed through chesnokodavilku) garlic to taste.
Slightly whisk the resulting mass with a fork or a regular whisk. Do not use blender, as it perejit the cucumber "in a mess", and you want the sauce had little pieces of cucumber. White sauce for Shawarma ready!
The recipe for the garlic sauce:

RUB the garlic on a fine grater or squeeze through chesnokodavku.
- Add to the polished wood garlic, sour cream, mayonnaise and yogurt.
Add spices, herbs to taste. Mix everything carefully. Before use, the sauce should sit for 30 minutes. You can now spread the sauce on the pita bread!
The sauce on the eggs and yogurt:

Eggs, 2 tablespoons salt, garlic,black and red pepper put in blender and grind until smooth.
The resulting mixture was a very thin stream, slowly pour in the sunflower oil. Need a little butter - sauce should not be liquid.
Add to the mixture the yogurt. The sauce should be neither thick nor liquid - so that it could be conveniently spread on pita bread.
At your discretion in any of these sauces can add extra ingredients and spices, if you are sure that they do not violate the basic flavor combination. But never add in the Taco sauce ketchup or mustard - it can simply spoil the taste of the entire dish. Mayonnaise for example, but still undesirable.

In General, the special sauce for Shawarma is prepared according to one of the three recipes, to replace mayonnaise and ketchup, and everything else.

Also be careful with condiments - some of them can be too harsh for the sauce.
Useful advice
If the white sauce add milk, you get a traditional Arabic drink that is suitable for all savory dishes, especially meat.

All three sauce suitable not only for the Shawarma and other meat dishes, especially grilled chicken, chicken wings, kebabs.

Advice 3: How to cook broccoli with vegetables

Broccoli is not only delicious variety of cabbage, but also useful. Especially for women, as it contains many important for the female body the vitamins and minerals, but also slows the aging process and is considered an excellent anti-cellulite product.
How to cook broccoli with vegetables
You will need
  • 300 grams broccoli, 2 tomatoes, 1 carrot, 1/2 onion, 1 clove of garlic, vegetable oil, salt. 1 bell pepper, 3 tablespoons of sour cream.
Wash and divide broccoli into florets. Pour some vegetable oil into the pan and put broccoli. Add salt and fry on all sides.
Tomatoes pour over boiling water, remove the skin and cut into cubes. Bulgarian pepper cut into thin half-rings, carrots - rings. Onion and garlic finely chop.
To broccoli, add carrots and add some water. The lid on the pan. Onion and garlic sauté separately in vegetable oil.
When carrots are soft, add the tomatoes and spasserovannye onion and garlic. Cook for 5 minutes.
Put in a pan the cream, stir and simmer on small heat for about 5 minutes. When serving you can decorate with greens.
When choosing broccoli, note the young plants with small inflorescences. Fresh cabbage should be stored in the refrigerator for three days. The freezing of the useful properties is lost.
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