http___www.kuchniaiwino.eu_hr_2021_10_27_umaci-s-dodatkom-vina__1.xml
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Sauces with the addition of wine Wine sauce 1/8 liter of white grape wine 1 egg 1 yolk 20 – 30 g of sugar peel and juice from 1 lemons 1/2 spoons of cornmeal Ha ha, sugar, Whip corn flour and lemon zest in a pot with a foam whisk, until the cream turns fluffy. Then, while still whisking, add the wine, and put the pot in hot water. Add lemon juice and keep whisking. The sauce is ready, when it starts to thicken and becomes fluffy. Fluffy wine sauce 1/8 liter of white grape 2 yolks 15 g powdered sugar wine a little orange juice some salt Beat egg yolks with sugar until fluffy. Add white wine and heat carefully over low heat. Still whipping, until the sauce turns fluffy. Finally, add salt and, if necessary, season with sugar. This sauce should be prepared just before consumption. When using sweet wine, it is not necessary to add a lot of sugar. Red wine sauce 1/4 liter of red wine (from any fruit: cherries, strawberries, currants or raspberries) 50 g of sugar 1 cinnamon stick 1 carnation rind from 1 lemons 1 spoon of corn meal some rum Grate the flour until smooth with a little wine, heat the rest of the wine with sugar and spices. Just before boiling, pour in the flour and wine mixture, stir and bring to a boil. Season with rum to taste. Remove and serve hot. Currant wine sauce 1/4 liter of currant wine 1/10 liter of wine vinegar 1/10 liter of venison sauce 2 spoons of currants juice from 1/2 lemons Wine, cook vinegar and sauce for so long, until half of the liquid has evaporated. Then add the currants, lemon juice and mix well. Chicken hawthorn wine sauce 1/8 liter of wine from hawthorn (after long storage) brown poultry roast sauce juice from 1/2 lemons Boil the sauce with the wine and season with lemon juice. This sauce can be used as an addition to the following apple wine sauce with mushrooms. White wine sauce with mushrooms 1/4 liter of apple wine (it can also be made of pears) 1/5 liters of hawthorn wine sauce 1/2 a small bulb 1 spoon of mushrooms 1/2 spoons of chopped parsley some butter salt Slice the onion finely and stew briefly in hot butter, then add the apple wine, mushrooms and parsley and stew them all together. A quarter of an hour before serving, add the hawthorn wine sauce. Season to taste with salt and possibly worcester sauce. White wine sauce with tomatoes 3 ripe tomatoes 1/2 a small bulb 50 g of uncooked ham 1/4 liter of white grape wine 2 shallots some uncooked ham 1/10 liters of white sauce white pepper butter Finely chop the onion and ham and stew in butter. Remove the seeds from the tomatoes, add them to the onion and ham and stew them together. During this time, the shallots, Briefly boil the second part of the ham and the wine, add white sauce to it and let it boil for a while. Wipe both sauces through a fine sieve and mix together. Salt it, add a piece of butter and mix again.
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Umaci s dodatkom vina Vinski umak 1/8 litru bijelog vina od grožđa 1 jaje 1 žumanjak 20 – 30 g šećera oguliti i iscijediti sok od 1 limuna 1/2 žlice kukuruznog brašna haha, šećer, Kukuruzno brašno i limunovu koricu pjenasto umutiti u loncu, dok krema ne postane pahuljasta. Zatim, još miksajući, dodajte vino, i stavite lonac u vruću vodu. Dodajte limunov sok i nastavite miješati. Umak je spreman, kad se počne zgušnjavati i postaje pahuljasto. Pahuljasti vinski umak 1/8 litru bijelog grožđa 2 žumanjci 15 g šećera u prahu vino malo soka od naranče malo soli Umutiti žumanjke sa šećerom dok ne postanu pjenasti. Dodajte bijelo vino i pažljivo zagrijte na laganoj vatri. I dalje šiba, dok umak ne postane pahuljast. Na kraju posolite i po potrebi začinite šećerom. Ovaj umak treba pripremiti neposredno prije konzumiranja. Kada koristite slatko vino, nije potrebno dodavati puno šećera. Umak od crvenog vina 1/4 litru crnog vina (od bilo kojeg voća: trešnje, jagode, ribiz ili maline) 50 g šećera 1 štapić cimeta 1 karanfil kora od 1 limuna 1 žlica kukuruznog brašna malo ruma Naribajte brašno dok ne postane glatko s malo vina, ostatak vina zagrijte sa šećerom i začinima. Neposredno prije vrenja ulijte smjesu brašna i vina, promiješajte i zakuhajte. Začinite rumom po ukusu. Izvadite i poslužite vruće. Vinski umak od ribizla 1/4 litru vina od ribizla 1/10 litru vinskog octa 1/10 litru umaka od divljači 2 žlice ribizla sok od 1/2 limuna Vino, toliko dugo kuhajte ocat i umak, dok polovica tekućine ne ispari. Zatim dodajte ribizle, sok od limuna i dobro promiješajte. Vinski umak od pilećeg gloga 1/8 litra vina od gloga (nakon dugog skladištenja) umak od smeđe pečene peradi sok od 1/2 limuna Zakuhajte umak s vinom i začinite limunovim sokom. Ovaj umak se može koristiti kao dodatak vinskom umaku od jabuka s gljivama ispod. Umak od bijelog vina s gljivama 1/4 litru vina od jabuke (može se napraviti i od krušaka) 1/5 litre umaka od vina od gloga 1/2 mala žarulja 1 žlica gljiva 1/2 žlice nasjeckanog peršina malo maslaca sol Luk sitno narezati i kratko dinstati na vrućem maslacu, zatim dodajte vino od jabuke, gljive i peršin te sve zajedno dinstati. Četvrt sata prije posluživanja dodajte umak od vina od gloga. Začinite po ukusu solju i eventualno worcester umakom. Umak od bijelog vina s rajčicama 3 zrele rajčice 1/2 mala žarulja u redu. 50 g nekuhane šunke 1/4 litru bijelog vina od grožđa 2 ljutika malo nekuhane šunke 1/10 litara bijelog umaka bijeli papar maslac Luk i šunku sitno narezati i dinstati na maslacu. Rajčicama izvadite sjemenke, dodajte ih luku i šunki i zajedno dinstajte. U to vrijeme ljutika, Drugi dio šunke i vino kratko prokuhajte, dodajte bijeli umak i pustite da malo prokuha. Oba umaka prebrišite kroz fino sito i pomiješajte. Posolite ga, dodajte komadić maslaca i ponovno promiješajte.