And if the porridge is overcooked, the vegetables are burnt, the fish is oversalted, and the cooking method has generally gone wrong, then the sauce will only highlight the overall flaws, not hide them.
A few culinary secrets of a tasty sauce:
1. If the gravy recipes include adding spices, then the main dish should be seasoned with only a minimal amount of salt — better to under-salt.
2. The same goes for sugar: syrniki, crepes, pancakes, fruit salads and sponge cake don't need to be sweetened during cooking. It's enough to drizzle them with melted chocolate, condensed milk, jam or sweet cream before serving.
3. The finished sauce is usually poured into small individual pitchers with a handle — one for each diner. In some cases a portion of the dressing is carefully spooned over the food, if it's a salad or spaghetti, for example. Then everything can be tossed together on the plate with a spoon and fork.
4. Sometimes the cook's goal is to make the gravy thinner, other times to thicken it. To solve the first problem: add tomato juice, low-fat cream, soy sauce or water and bring the mixture to a boil. For a thicker consistency, just add a raw egg, flour, starch, hard cheese, vegetable purée, dried mushrooms ground to a powder, or simmer the liquid longer to reduce it.
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