Mushroom sauces: simple and delicious recipes

Recipes for mushroom sauces are intended for those housewives who do not agree to be content with ordinary ketchups or mayonnaises. Of course, to make a sauce of mushrooms, you have to tinker with a sufficient amount of effort, but the result will not disappoint you. And the taste of meat, vegetable and even fish dishes with such aromatic additions will become more refined.

Mushroom sauces for meat and fish

Sauce with mushrooms, tongue and ham Zingara

Ingredients:

To prepare this delicious mushroom sauce, you will need 600 ml of meat juice, 200 ml of tomato juice, 20 g of truffles, 50 g of other mushrooms, 50 g of tongue, 50 g of ham, 50 g of butter, 150 ml of Madeira sauce.

Cooking:

Combine the meat juice with tomato juice, add truffles and other mushrooms, sliced ​​in large noodles, tongue and ham, sautéed in butter. Pour Madeira Sauce.

Ready mushroom sauce for meat to serve warm.

Sauce with mushrooms and crayfish "Diplomat"

Ingredients:

To prepare this mushroom sauce, you will need 650 ml of the main white fish sauce (recipe see below), 200 ml of white wine, 350 ml of mushroom broth, 50 g of butter, 30 g of truffles, 150 g of crayfish necks and lobster necks.

Cooking:

Add wine, mushroom broth and butter to the finished white main fish sauce. Garnish with truffles, sliced, and crayfish or lobster necks.

Ready mushroom sauce for fish, fish bush, mussels or crayfish serve warm.

Main white fish sauce

Ingredients:

900 ml of fish broth, 80 g of flour, 50 g of butter, salt.

Cooking:

Dilute the hot white sauté cooked in butter with a not very hot fish stock (1/3 of the stock intended for making the sauce) and stir until smooth until lumpy. Then, stirring constantly, pour in the rest of the broth and cook for 20-25 minutes. During cooking, remove the foam as it accumulates on the surface of the sauce. Salt the finished sauce, then strain.

Main mushroom sauce

Cooking:

Spare the finely chopped onion on the fat. Add cooked and finely chopped mushrooms. Fry with onions for several minutes. Pour mushroom broth into boiled flour, cook and strain. Add the fried mushrooms to the sauce. Cook the main mushroom sauce according to this recipe for 10-15 minutes.

Recipes on how to make dried mushroom sauces at home

Creole Mushroom Sauce

Ingredients:

2 cups mushroom broth, 2 tbsp. tablespoons butter, 1 tbsp. flour, 1 onion, 200 g of dried mushrooms, bay leaf, pepper, salt.

Cooking:

To prepare this mushroom sauce at home, you need to fry the flour in oil until it turns light brown, dilute it, stirring, with mushroom broth and cook for 20 minutes. Fry finely chopped onions.

Shortly before the end of the roasting, add chopped boiled mushrooms to the onion.

You can use dried or fresh porcini mushrooms, as well as fresh champignons, for the recipe for this sauce. Combine the sauce with onions and mushrooms, salt, add bay leaf, pepper and boil.

Dried mushrooms main mushroom sauce

Ingredients:

1 cup dried mushrooms, 500 ml of water, 3 tbsp. tablespoons ghee, 3-4 onions, 1 tbsp. spoon of flour, 2 tbsp. tablespoons butter, 1 1/2 cups mushroom broth, salt, black pepper.

Cooking:

Before preparing this sauce, dried mushrooms must be boiled in water and filtered.

In melted butter, along with finely chopped mushrooms, stew finely chopped onions.

Separately, fry in 1 tbsp. a spoonful of butter flour; dilute it in mushroom broth and cook for 15-20 minutes.

After that, put fried onions and mushrooms in the sauce, cook for 10-15 minutes, add salt. Then, according to the recipe for this mushroom sauce, you need to add black pepper and 1 tbsp. tablespoon butter and mix thoroughly.

Mushroom sauce with sour cream

Ingredients:

50 g of dried porcini mushrooms, 50 g of butter, 1/2 cup of sour cream, 2 1/2 cups mushroom broth, 4 tsp flour.

Cooking:

Boil mushrooms, strain, chop. Brown the flour with butter, dilute with mushroom broth, boil, stirring.

Add sour cream, mushrooms. Warm up without boiling. Do not forget to add a little salt to your taste in the mushroom sauce prepared with this recipe.

Mushroom broth sauce with sour cream

Ingredients:

50 g of dried porcini mushrooms, 21/2 cup mushroom broth, 50 g butter, 1/2 cup sour cream, 4 tsp flour, salt.

Cooking:

Boil mushrooms, strain, chop. Brown the flour with butter, dilute the mushroom broth, boil, stirring.

Add sour cream, mushrooms, salt. Warm up without boiling.

Festive Sauce

Ingredients:

50 g of dried porcini mushrooms, 3 tsp flour, 100 g sour cream, 1 lemon (juice), 1 tbsp. tablespoon butter, 1/4 cup sugar syrup, toasted, 2 cups mushroom broth, salt.

Cooking:

Pour mushrooms with salted water for 6 hours, cook in it, strain; chop.

Brown flour in oil, boil with 1 cup of mushroom broth, add sour cream, lemon juice, butter, sugar syrup, 1 1/2 cup mushroom broth, mushrooms, salt. Warm up without boiling.

Recipes how to cook mushroom sauces with sour cream at home

Champignon English sauce

Ingredients:

200 g champignons, 3 tsp flour, 3 cups broth, 2 tsp sugar, 1 tbsp. tablespoon butter, 1/2 cup sour cream, lemon juice, salt.

Cooking:

Before you prepare such a mushroom sauce with sour cream, you need to chop the mushrooms, salt, cook, strain. Brown the flour in the oil, pour the broth of champignons, boil. Add oil, lemon juice, sugar, sour cream and champignons. Warm up without boiling.

Red mushroom sauce

Ingredients:

To prepare such a mushroom sauce at home, you will need: 2 1/2 cups of mushroom broth, 3 tsp flour, 1 tbsp. spoon of butter, 1 lemon, 100 g sour cream, 1/4 cup syrup from browned sugar.

Cooking:

Boil the mushroom broth, pour in a thin stream, constantly stirring, 1/2 cup cold broth, sprinkled with flour. Add oil, lemon juice, toasted sugar syrup, sour cream, salt. Warm up without boiling.

How to cook sour cream and mushroom sauce: delicious recipes

Sauce "Sauce" with salted saffron mushrooms

Ingredients:

1 carrot, 1 onion, turnip, parsley, butter, 200 g salted mushrooms, 2 teaspoons flour, 100 g sour cream, dill, parsley, 2 cups mushrooms broth.

Cooking:

Cut carrots, turnips, onions, parsley, brown them in oil, wipe.Chop the salted saffron mushrooms, cook, strain.

Boil 11/2 cup broth of mushrooms, pour in a thin stream, constantly stirring, 1/2 cup of cold broth of mushrooms, sprinkled with flour.

When the broth boils and thickens, add mashed vegetables, mushrooms, 1 tbsp. a spoonful of oil, sour cream. Warm up without boiling. Add chopped dill and parsley to the cream-mushroom sauce prepared according to this recipe.

Sour cream sauce on mushroom broth

Ingredients:

2 1/2 cups of mushroom broth, 3 tsp flour, 1 tbsp. tablespoon butter, 100 g sour cream, salt.

Cooking:

Before you prepare this sour cream-mushroom sauce, you need to boil 2 cups of mushroom broth. Then pour in it in a thin stream, constantly stirring, 1/2 cup cold mushroom broth, sprinkled with flour.

When the broth boils and thickens, add oil and sour cream. Salt, warm, not boiling.

How to quickly make creamy mushroom sauce: recipes with photos

Here you will learn how to quickly make a creamy mushroom sauce for meat and poultry.

Mushroom and Cream Sauce

Ingredients:

600 ml sauce with vinegar for game, 250 g chopped fresh porcini mushrooms, 300 g of cream, 50 g of butter.

Cooking:

In a sauce with game vinegar, add cream, which gives the sauce a golden color and a more pleasant taste. Add the fried mushrooms and season with butter. The creamy mushroom sauce prepared according to this recipe is served hot to the bush and croquettes.

Truffle sauce

Ingredients:

900 ml of meat juice, 20 g of starch, 50 g of truffles, 50 ml of decoction of truffles.

Cooking:

Starch condensed meat juice mixed with finely chopped truffles and truffle broth. Serve hot with meat.

Southern mushroom sauce

Ingredients:

600 ml of white sauce cooked in mushroom broth, 250 g of cream, 50 g of butter, 150 g of mushrooms (caps).

Cooking:

Prepare a white sauce on mushroom broth, add cream to it and boil for 10-20 minutes. Wipe through a sieve and season with butter.

If the hats are large, then cut them into pieces.

Serve the finished sauce hot to various types of meat and poultry, adding boiled small caps of mushrooms.

Salted saffron cream sauce with cream

Ingredients:

200 g salted saffron mushrooms, 2 tbsp. tablespoons butter, dill, parsley, 3 teaspoons flour, 2 1/2 cups of broth, 1/2 cup cream.

Cooking:

Before making such a creamy mushroom sauce, you need to chop salted mushrooms, boil them, strain. Brown 1 tbsp. a spoonful of oil with flour, pour 1 cup of mushrooms broth, boil. Top up the cream and the rest of the saffron milk broth to make 3 cups of sauce. Add mushrooms, 1 tbsp. a spoonful of oil, chopped dill, parsley. Warm up without boiling.

Here you can see photos of creamy mushroom sauces according to the recipes presented above:

How to cook mushroom mushroom sauce with cream: recipes and photos

Sauce with champignons, lemon and sugar

Ingredients:

To prepare mushroom sauce with cream according to this recipe, you need to take: 100 g champignons, 4 tsp flour, cream (or milk), 1/4 cup sugar syrup, toasted, 1/2 lemon, sugar, 1 tbsp. a spoonful of butter, salt.

Cooking:

Before preparing such a mushroom sauce with cream, mushrooms must be chopped. Then cook them in 2 cups of salted boiling water, strain, boil 1/2 cup of broth, pour in a thin stream, constantly stirring, 1/2 cup of cold broth, sprinkled with flour.

When the broth boils and thickens, add the toasted syrup, butter, lemon juice, sugar. Warm, measure with a glass, add as much cream (or milk) to get 3 cups, a decoction. Mushroom champignon sauce with cream, prepared according to this recipe, is warmed up, not bringing to a boil.

Mushrooms and Cream Sauce

Ingredients:

To prepare mushroom sauce with cream according to this recipe you will need: 200 g champignons, 2 cups of a decoction of vegetables (or milk), 3 hourstablespoons flour, dill, parsley, 1 cup cream, 1 tbsp. a spoonful of butter.

Cooking:

Chop mushrooms, fry in oil. Boil a glass of broth of any vegetables (or milk in which they were boiled). Pour in a thin stream, constantly stirring, a glass of cold broth (or milk) from vegetables, sprinkled with flour. When it boils and thickens, add mushrooms, butter, chopped dill, parsley, cream. Warm up without boiling.

And now look at the photo to the recipes for mushroom mushroom sauces prepared according to these recipes:

Recipes how to cook porcini mushrooms sauces

Spanish sauce with wine and mushrooms for meat

Ingredients:

3/4 cup fresh chopped porcini mushrooms or champignons, 1/4 cup semi-dry white wine, 2 tbsp. tablespoons butter, 1 tbsp. spoonful of concentrated meat broth, 2 cups of red sauce.

Cooking:

To prepare a Spanish sauce of porcini mushrooms, you need to melt the butter in a saucepan. Then put the mushrooms in it and fry them for 5 minutes. Pour wine into the stewpan and boil everything until the liquid is half reduced. Add ‘meat broth and red sauce. According to the recipe, this sauce from porcini mushrooms must be cooked over low heat for 15 minutes, and then served.

Bird Hunting Sauce

Ingredients:

2 tbsp. tablespoons of vegetable oil, 250 g chopped fresh porcini mushrooms or champignons, 4 tbsp. tablespoons finely chopped onions, 1/2 cup dry white wine, 2 tbsp. tablespoons tomato paste, 1 1/2 cups of red sauce, freshly ground black pepper, 1 tbsp. tablespoon butter, chopped parsley, salt.

Cooking:

Before you prepare a hunting mushroom sauce, you need to heat the vegetable oil in a saucepan to a boil. Then put chopped mushrooms in it and fry for 5 minutes. Add onions and fry for another 2 minutes. Reduce the heat and pour wine into the stewpan. Boil until the wine has evaporated in half. After that, remove the stewpan from the heat, put tomato paste, red sauce, pepper in it, mix everything thoroughly until a homogeneous mass is obtained. Put the stewpan on the fire again and let the sauce boil for 5 minutes.

Put butter and parsley, salt.

Mushroom Tomato Sauce

Ingredients:

900 ml of tomato sauce, 150 g of mushrooms, 100 g of onions, 15 ml of sunflower oil, 5 g of garlic, salt.

Cooking:

Before making tomato mushroom sauce, finely chopped onions need to be sautéed in oil. Combine the onion and chopped champignons or fresh white mushrooms with tomato sauce and cook for 10-15 minutes, then add finely chopped garlic and salt to the sauce.

How to cook mushroom sauce in broth

Chateaubrian sauce with mushrooms and tarragon

Ingredients:

600 ml of Veluté white meat sauce (recipe see below), 300 ml of meat juice, 50 g of onions, 15 g of garlic, 50 g of mushrooms, 5 g of tarragon, 200 ml of white wine, parsley.

Cooking:

Before preparing the Chateaubrian mushroom sauce, chop onion, garlic and tarragon (for flavor) finely. Then add chopped mushrooms, pour in the wine and boil the liquid to 1 \ 2 of the original volume.

Add white meat sauce, combining it previously with meat juice, and rub the resulting mass through a sieve. When serving mushroom sauce on the broth, sprinkle with finely chopped parsley and tarragon leaves.

The main white meat sauce "Velute"

Ingredients:

150 g butter, 50 g onions, 100 g flour, 1 liter of meat broth.

Cooking:

Onion must be finely chopped and sautéed in oil. Add the flour, which is also spasser, not allowing its color to change, then pour in the usual white meat broth (from bones or meat) 1 and mix well to make a homogeneous mass without lumps. Cook over low heat, often stirring with a spatula to prevent burning, and also remove the foam that appears on the surface.

Strain the finished sauce.It can be served in a frozen form, but pre-sprinkled with melted butter to prevent the formation of a film on the surface. If the prepared sauce is diluted with milk or cream, it can be used to make mashed soup (velout).

White meat sauce is used not only for preparing derivative sauces, but it is also the basis of various mashed soups, in this case the composition of the sauté is slightly modified - leek is used instead of onions, and depending on the type of mashed soup the main broth should be chicken, veal, fish, etc.

Gotthard Mushroom and Ham Sauce

Ingredients:

600 ml of Zhu meat juice (recipe see below), 150 ml of mushroom broth, 50 g of ham, 50 g of onion, 50 g of carrots, 50 g of celery root, 200 ml of white wine, 1 bay leaf.

Cooking:

Before making Gotthard mushroom sauce, chop finely chopped onions, carrots and celery. Then pour wine into them and boil for 10 minutes. Put bay leaf, pour meat juice, mushroom broth (you can add hats and mushroom legs) and add finely chopped ham. Cook the sauce at a low boil until the ham is soft, then rub it through a sieve. Serve hot with meat dishes.

Meat Ju

Cooking:

Meat juice is obtained by frying meat products and poultry. It can be thickened with potato or corn starch. For 1 liter of meat juice - 15 g of starch. To do this, one part of the starch should be mixed with 4-5 parts of chilled meat juice (or broth), gradually pour the mixture into hot juice, stir and boil. Then, meat juice, if necessary, salt and strain.

Recipes for making mushroom sauces with milk

Bechamel sauce with mushrooms

Ingredients:

To prepare this mushroom sauce with milk, you need 2-3 tbsp. tablespoons butter, 3 tbsp. tablespoons of flour, 2 1/2 cups of milk, 2 egg yolks, 1 cup of broth, 100 g of fresh mushrooms, salt.

Cooking:

Heat the butter, add the flour, fry until light golden brown, gradually diluting 1 1/2 cups of milk and stirring to get a thick homogeneous mass.

Then pour another 1/2 cup of milk into which egg yolks, broth, and salt are added to taste. Warm up without boiling, stirring thoroughly.

When the sauce boils, remove it from the heat and add the remaining milk.

In the prepared sauce, put the peeled, washed and finely chopped fresh mushrooms. Cook over low heat for 15 minutes.

Then remove from heat and add 1 tbsp. a spoonful of butter. Mushroom sauce prepared with this recipe with milk can be served with boiled chickens and brains.

Sauce for egg dishes, chicken, fish

Ingredients:

• 1 cup finely chopped fresh porcini mushrooms or champignons, 3 tbsp. tablespoons butter, 1/2 teaspoon salt, 2 cups bechamel sauce.
• For bechamel sauce: 1 glass of milk, 1 1/2 cups of meat broth (if the sauce is being prepared for fish, then fish), 1 bay leaf, 3 tbsp. tablespoons finely chopped onions, 4 tbsp. tablespoons butter, 1/3 cup wheat flour, 1/2 teaspoon salt, a pinch of allspice.

Cooking:

Before you prepare this delicious mushroom sauce, you need to melt the butter in a saucepan. Then put mushrooms in it, salt and fry for 5 minutes over high heat so that there is no liquid left in the saucepan.

If the mushrooms give juice, fry them until the juice has completely evaporated from the stewpan. Pour the sauce, stir, bring to a boil and salt to taste.

Put onion and bay leaf in a pan, pour milk and meat (or fish) broth and boil. Let stand 15 minutes, then strain.

Melt the butter in a saucepan and pour flour there, stirring.

As soon as the flour becomes golden in color, with a thin stream, slowly stirring, pour the milk along with the broth into the stewpan. Bring the sauce to a boil, stirring continuously, then add salt and pepper to taste, reduce heat and simmer the sauce for another 20 minutes, stirring frequently. Strain.

How to make sauces with mushroom broth

Dried mushroom broth sauce

Ingredients:

100 g of dried mushrooms, 3-3 1/2 cup of water, 1 tsp flour, 1 tbsp. a spoonful of butter, vinegar, salt, sugar to taste.

Cooking:

Rinse the dried mushrooms in boiling water, add cold water and cook.

When the mushrooms are soft enough, in a saucepan, spasser them in oil with flour, diluting it with strained mushroom broth to the desired density. Add finely chopped boiled mushrooms, salt, sugar and vinegar to the sauce to taste. Give the sauce on a mushroom broth well to boil.

Sauce with Madeira "Financier"

Ingredients:

100 g of flour, 130 g of butter, 150 ml of wine (Madeira), 400 ml of ordinary broth, 200 ml of mushroom broth, 100 ml of truffle broth.

Cooking:

Spasseruyte flour in oil and pour in wine, broth, mushroom broth and truffle broth.

Season this delicious mushroom sauce with butter and rub through a sieve.

Creamy mushroom sauce

Ingredients:

2 cups mushroom broth, 3 tsp flour, 1 tbsp. tablespoon butter, 1 cup cream, salt.

Cooking:

Boil 11/2 cups of mushroom broth, pour in a thin stream, constantly stirring, 1/2 cup cold broth, sprinkled with flour. When the broth boils and thickens, add oil, cream, salt. Warm this simple mushroom sauce without boiling.

How to make mushroom sauce from champignons: recipes

Below are a few more recipes on how to make mushroom mushroom sauce for serving different dishes.

Champignon sauce

Ingredients:

2 kg of champignons, 50 g of salt.

Cooking:

Before preparing mushroom sauce from champignons, mushrooms must be cleaned and washed. Then pour them with salted water, boil slightly, rub through a sieve. Next, cook like fresh berries and fruits in your own juice.

Mushroom sauce "Stroganovsky"

Ingredients:

1 1/2 cup fresh mushrooms, 3-4 onions, 3 tbsp. tablespoons butter, 1 tbsp. flour, 2 cups mushroom broth, salt, black pepper.

Cooking:

To prepare mushroom sauce from champignons, mushrooms must be thoroughly washed in cold water. Then fresh champignons must be boiled. Chop onion finely chopped in 2 tbsp. tablespoons butter until soft, add finely chopped boiled mushrooms and simmer for another 10 minutes. In 1 tbsp. fry the flour separately until golden brown, add the broth and cook for about 10 minutes. Mix the resulting sauce with fried onions and mushrooms and cook for another 10 minutes. In an almost ready mushroom mushroom sauce according to this recipe, you need to add salt and black pepper.

Onion sauce with mushrooms

Ingredients:

800 ml of red main sauce (recipe see below), 100 g of mushrooms or porcini mushrooms, 45 g of margarine, 30 g of butter, 300 g of onions, 5 g of sugar, 75 ml of 9% vinegar, 0.5 g of pepper peas, bay leaf, salt.

Cooking:

Before making mushroom sauce of champignons, onions need to be finely chopped and sautéed. Then add boiled chopped mushrooms or porcini mushrooms, peppercorns, bay leaf and sauté together for 5-6 minutes. Then pour white wine, boil it 1/3, combine with red main sauce, put salt and cook for 10-15 minutes with a slight boil. Season the sauce with butter.

Main red sauce

Ingredients:

• For broth: 500 g of peeled beef tails or bones, 150 g of ghee, 130 g of onions, 140 g of carrots, 80 g of celery, 80 g of parsley root, 1.6 l of meat broth or water, 1 g of black pepper.
• For the sauce: 900 ml of brown broth, 160 ml of red wine, 60 g of onions, 150 butter, 60 g of carrots, 60 g of celery, 50 g of parsley root, 80 g of flour, 1 g of black pepper, 1 bay leaf, 2 g of thyme, salt .

Cooking:

To prepare this sauce, you need a brown broth, cooked from waste meat and bones. It is recommended to use both peeled beef and calf tails. The red sauce cooked on this broth is especially suitable for beef and veal fried on a wire rack - medallions, filet mignon, tournedos, steaks, chop - as well as meat baked in the oven. Brown broth can be prepared as follows. Chop the bones or peeled meat and bone tails at the cartilage joints, rinse in cold water, dry, put on a baking sheet with melted melted butter and fry in the oven at high temperature until brown, stirring every 10-12 minutes.

Add peeled, washed and not very finely chopped carrots, celery and parsley roots.

After the vegetables are well browned, remove them with their tails (but without fat), and lay them in a deep pan, pouring separately cooked meat broth or cold water. Put on the stove and bring to a boil, removing the foam as it accumulates on the surface of the broth. Add the peeled, washed and coarsely chopped carrots, celery, parsley roots and onions again. Cut one onion in half, brown on the surface of the plate and add to the broth. Put coarsely ground black pepper with peas and salt to taste. Cook at low boil in an open bowl for 5-6 hours. Put the cooked broth on board for 10-15 minutes, then strain through a napkin or sieve.

Brown broth can be cooked from food waste and bones of game, but without a spine with a spinal cord, since it makes the broth muddy and changes its normal color. Put bay leaf and thyme in the game broth. It can be used to make sauces for game. Brown broth can be obtained from other types of meat and poultry in the above way. Spare the finely chopped onion in oil, avoiding browning. Add finely chopped carrots, celery and parsley roots.

Stir the roots until the onion is browned, then add the flour and continue to brown until brown. Pour in the wine and brown broth prepared in the above way.

Stir until a homogeneous mass without lumps. Cook at low boil for 25-30 minutes, salt to taste, stirring occasionally to prevent burning.

Set aside the boards, strain with vegetables through a sieve, season with butter and mix well. Ready sauce can be used as a basis for the preparation of various derivatives of red sauces - with wine such as Marsala, or burgundy, truffles and other mushrooms, or sautéed mashed tomato, which can be served with various dishes.

Delicious mushroom sauces on fish stock

Sauce with mushrooms and parsley

Ingredients:

25 g of onions, 100 g of butter, 80 g of flour, 200 ml of white wine, 600 ml of fish broth, 50 ml of mushroom broth, parsley.

Cooking:

Sliced ​​finely chopped onions in butter with flour. Then pour wine and concentrated fish broth, boil for 20-25 minutes and season with butter. Add mushroom broth to the resulting mixture and rub through a sieve.

Serve the prepared mushroom sauce on the fish broth hot with boiled steamed fish dishes, sprinkled with chopped parsley.

Russian fish sauce with mushrooms

Ingredients:

1/2 cup of fish broth, 25 g of flour, spassed without fat, 25 g of tomato puree, 50 g of pickled mushrooms, 80 g of pickled cucumbers, 50 g of boiled carrots, 40 g of mayonnaise, parsley, black pepper, lemon juice, lemon peel , sugar, salt.

Cooking:

Dilute tomato puree with fish broth and add flour diluted in water. Bring to a boil and boil for about 15 minutes with continuous stirring.

Remove from heat and cool. Add chopped cucumbers, carrots, mushrooms and chopped parsley with seasonings - grated lemon peel, lemon juice, ground black pepper and salt. Stir and chill. Add mayonnaise. Serve the sauce with boiled fish with the addition of olives.

Photos of recipes for mushroom sauces will help you better understand the cooking technology: