43. Basic dark red sauce (Type I)
Ingredients::
Dark broth (rec. No. 3): 1200g, Tomato paste: 40g, Sunflower oil: 60g, Pork fat: 60g, Margarine: 60g, Flour: 60g, Salt: 15g, Sugar: 1g
Instructions:
The dark roux prepared from flour and 2/3 of the fat is diluted with the broth and, whisking with a wire whisk to prevent lumps, heated to a boil. Simultaneously, tomato paste is sautéed in the remaining fat and added to the sauce. The sauce is salted and simmered for 40 – 50 minutes, then strained. Used for preparing derivative sauces: Italian, spicy with mushrooms, hunter's, paprika, etc.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Тъмен бульон (рец. №3) | 1200.00 | 1200.00 |
| Доматено пюре | 40.00 | 40.00 |
| Sunflower oil | 60.00 | 60.00 |
| Свинска мас | 60.00 | 60.00 |
| Margarine | 60.00 | 60.00 |
| Flour | 60.00 | 60.00 |
| Salt | 15.00 | 15.00 |
| Sugar | 1.00 | 1.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:8 , Fats:60.8, Carbohydrates:50.9, Energy value:3373 kcal
Chemical composition per serving (in grams): Proteins:8 , Fats:60.8, Carbohydrates:50.9, Energy value:3373 kcal