Vinegar Cholesterol

The eight sauces: When you choose a dish made from the natural food that is cooked on the barbecue, steam or water - without any preparation - it is clear that the sauce is essential to meet the taste of a product.

I present to you eight sauces achieved without animal fat, be able to accompany various dishes or products.

Remember to use without restriction based on olive oil dressing, vinegar, grapeseed oil and different wine vinegars, cider or balsamic vinegar or raspberry vinegar and all kinds of herbs and spices.

These revenues are presented for 4 people.

Tomato sauce (containing fresh tomatoes): Ingredients: 6 ripe tomatoes, 1 tablespoon olive oil 1 bouquet garni, 1 white onion, 1 clove garlic, salt and pepper.

Peel the tomatoes. Cut into pieces. Press to remove water and seeds. In a saucepan, heat the olive oil, onion distinct lay there. Cook for 2-3 minutes. Add the chopped tomatoes, chopped garlic, bouquet garni, salt and pepper. Bake 50 minutes. Remove the bouquet garni, spend preparing for a conical strainer. The heat and the sauce must be served in a sauce boat.

creamy herb sauce: Ingredients: 4 egg whites, 2 tablespoons olive olie, chives, parsley, pepper and salt. Pour the oil and egg whites in a bowl. Whisk for a coherent preparation and firm. Add finely chopped parsley and chives. Flavor. Alternative: Use other herbs (tarragon, parsleyl, basil) and other spices to taste.

Barbecue Sauce: Ingredients: 1 box of 250 grams of fresh tomato sauce, 4 tablespoons olive oil, 1 tablespoon of Armagnac, a large pinch of curry powder, 1 teaspoon of herbs, salt and pepper.

In a large bowl, combine tomato sauce and olive oil. Add fresh herbs, curry powder and season. Cook in a skillet over ten. Add Armagnac. Cook for a few minutes and serve in gravy boat.

Robert Sauce (traditional! Accompanying the grilled meat in a good way) Ingredients: 75 cl of poultry stock. Dl 1 dl dry white wine, 1 tablespoon mustard strongly, 1 tablespoon tomato paste, 4 tablespoons flour, 1 carrot, 1 dl of grapeseed oil, two onions, a bouquet garni, peppercorns and salt.

Peel carrots and onions. Cut an onion and carrot into slices. Chop the onion others. Heat oil in a skillet. Enter the carrot and onion slices. Incorporate the flour and tomato puree. With a tan, add the chicken broth and cook for 45 minutes. In a saucepan, discard the onion, vinegar and white wine. Let reduce by half. Pour into the pan. Boil it for 15 minutes and taste. Go to the preparation conical strainer, add the mustard off the heat and stir quickly. The sauce should be served in a sauce boat.

ravigote sauce (uncooked poultry and accompaniment) Ingredients: 2 tablespoons wine vinegar, 6 tablespoons olive oil, chives bits, bits of parsley, 2 sprigs of tarragon, 2 large cucumbers 3 teaspoons capers, 1 teaspoon mustard, pepper and salt.

Chop the herbs, pickles and capers. In a bowl, combine the mustard, seasoning, pour the vinegar. mix well. To add oil, stirring vigorously to obtain a homogeneous preparation. To add the capers, gherkins and herbs. Mix well and present in the side.

Tomato vinaigrette (accompaniment of boiled fish in a cold broth) Ingredients: 1 tablespoon mustard, 3 ripe tomatoes 6 tablespoons olive oil, 2 tablespoons lemon juice, 2 tablespoons vinegar sherry, salt and pepper.

To plunge the tomatoes into boiling water to peel them. Cut into 4 parts. Press to remove water and seeds. In a blender, add the tomatoes, oil, vinegar, mustard, lemon juice, pepper and salt. .