Tips for sauce

Recipe Sauces, sauce for pasta, pizza, fondue, snacks, lasagna, shrimp, fish, beef, gnocchi! 

A sauce , be it to accompany a pasta or meat should always be appropriate to the dish to which it is associated.

A sauce for pasta must also match the shape of the mass, there being one for each sauce, comprising a liquid ingredient responsible for flavor, such as wine, water, vinegar, soups, among others.

The sauce and tomato sauce blend with almost all white, and the sauceof tomato extremely suitable as a sauce for pizza , sauce for gnocchi and sauce for fondue.

The sauce or Bechamel, which has the ingredients of his recipe butter, milk, flour, also accepting cheese, onion, sour cream, mushroom and mustard is perfect as a sauce for fish , chicken , veal, vegetables, eggs and potatoes.

Already a sauce dark, with revenue based on broth, drinks and condiments such as sauce timber, should be used along with pork, beef and poultry.

The sauce base sa mayonnaise, leading egg yolk, oil and seasonings, plus variants like pickles, ketchup and parsley are sauce s cold, as indicated sauce for sandwich s,snacks cold burger and salads. A green sauce is also indicated.

For the sauce 's hot, made ​​the basis of butter, egg yolk and vinegar, the ideal is that the main course is a meat and is also accepted as a sauce for fish .

To follow a recipe of pasta, meat and vegetables, a sauce of vegetable is well appreciated. The sauce for shrimp , salad, eggs and seafood in general should be made ​​based liquids like oil and vinegar, and seasonings.

The sauce s to macaroni , long and thin in format as spaghetti or bored whole must be fluid to cover the wires, such as a sauce and garlic oil, sauceand soy sauce meat with vegetables.

The noodles long and wide, like Noodles asks sauce s more concentrated, as the sauce Alfredo and Bolognese.

For special shapes like macaroni gravatinha, screw and spooning the sauceshould be meat and vegetables. For the type of pasta called angel hair use a sauce vinaigrette.