Tastes of French cuisine. Rui (sauce): recipe

Sauce is a liquid seasoning or gravy thatserved in a hot or cold form, complements and emphasizes the taste of the main dish, gives it a flavor, enhances nutritional properties. With sauces, you can improve the appearance of the finished product and even change its taste.

However, sauce, gravy, seasoning - it's justa successful (and very important!) addition to dinner, breakfast or dinner. Few people want to eat sauce (ketchup, mayonnaise or more refined beshamel, pesto and the like) without pasta, meat, fish, vegetables, porridge.

What are sauces?

The legislator of the use of sauces in cookingis France. Since the XVII century to this day, French cuisine has invented more than three thousand recipes for the preparation of sauces, which are actively prepared by professional chefs. In the world gastronomy, their number totals more than ten thousand.

Despite such a variety of liquid seasonings, gravy and supplements to the main dishes, they can be divided into eight groups:

  • tomato - based on tomatoes;
  • Spanish-based flour and brown broth;
  • veloute - is prepared on flour and white broth;
  • allemande is veloute, in which egg yolks are added;
  • demi-glace - at the base broth-jelly;
  • Dutch - at the base of eggs and butter, is cooked hot;
  • bechamel - is prepared from a mixture of butter and flour with the addition of cream or milk;
  • mayonnaise - a mixture of cold vegetable oil and a raw egg.

All recipes of sauces somehow have in theirbased on one of the above. Diversity is achieved by the addition of various spices, aromatic herbs, fresh herbs, flavor additives, the secrets of the input and processing of ingredients.

In each group there are several basic sauces. It's good to learn how to cook them, then to experiment in your kitchen, using a variety of additives.

Mayonnaise rye sauce

Rui is a sauce based on mayonnaise (a cold mixture of vegetable oil and yolk). Its name was received in its red color. "Rui" in translation from French - rust.

This sauce is served to fish dishes, goulash, is a must for the soup buyabes.

Traditionally, it is believed that Provencal garlic thick sauce - rub. The country of his invention is France. Depending on the additives to the mayonnaise, there are several cooking recipes.

Rui sauce: basic composition

Rui - sauce, which necessarily includes:

  • olive oil (preferably cold pressed),
  • egg yolk,
  • garlic,
  • saffron,
  • hot red (cayenne or chili) pepper,
  • salt sea.

sauce rui recipe with photo
For a variety of flavors in a dish, you can addvarious spices, condiments. A rye sauce is known, the recipe of which contains paprika, ground black pepper, Dijon mustard, lemon juice and other ingredients. Variants of cooking depend on the taste preferences of the cook.

To make the sauce the required thick consistency in its preparation, potatoes, bread pieces, breadcrumbs and the like are used.

Sauce rui: recipe with a photo

French sauce can be cooked enoughquickly with a minimum set of products. For the preparation of liquid seasoning according to the proposed recipe will take twenty minutes of free time and the following ingredients:

  • yolks of five medium or four large eggs;
  • olive oil - 400-500 grams;
  • garlic - five to six large denticles;
  • salt sea - 0.5 teaspoon;
  • saffron powder - 0.5 teaspoon;
  • pepper cayenne or ground chili - if desired;
  • tomato paste - one teaspoon (optional).

Garlic crushed with salt. For this it is convenient to use a pestle with a mortar. You can pass through the press, then mix with the salt. In the mixture add saffron and pepper to taste, egg yolks.

The resulting composition whip the whisk. Do not stop whisking, gradually, in very small portions or a thin trickle, pour olive oil into the liquid mass.

rye sauce

The mixture will gradually thicken, acquiringconsistence of mayonnaise. Add salt, pepper and tomato paste to the sauce to taste. Once again, mix everything well, put in the refrigerator for a few minutes. Rui (sauce) is ready to serve.

Cooking recipe with potatoes

To obtain a thick consistency, rui (sauce) is prepared with fillers.


  • garlic - two large denticles;
  • potatoes - one piece;
  • fresh red pepper - one piece;
  • yolk of one egg;
  • olive oil - one glass;
  • saffron - 0.5 teaspoon;
  • salt sea to taste.

Potatoes to cook in a peel, to cool, clear,grind in a blender along with pepper, garlic (which it is better to pre-pass through the press), egg yolk. After obtaining a homogeneous mass, continue to whisk with a blender and in passing a thin trickle slowly pour oil. The mixture will gradually acquire the consistency of mayonnaise. Then add saffron, hot pepper, salt. The sauce is ready.

Instead of potatoes, you can use bread crumb, soaked in fish broth or water. Next, cook the same way as in the previous recipe.

Express recipe sauce rui

The mayonnaise base of the sauce is prepared by whipping the yolk and olive oil. If you want to get the sauce very quickly or you do not want to beat the mixture, you can simplify the recipe.

Required products:

  • olive oil - one quarter cup;
  • garlic - four denticles;
  • sweet pepper - one piece;
  • mayonnaise - one glass;
  • salt - half a teaspoon;
  • red pepper (cayenne or chilli) - half a teaspoon;
  • saffron - to taste;
  • lemon juice - half a teaspoon.

Sweet pepper bake in the oven, peel offthin peel, cut. In the blender combine the mayonnaise, sweet pepper, salt, garlic, lemon juice, saffron, bitter pepper. All good to shake. Add salt, bitter pepper to taste. The sauce is ready.

sauce swarm


Sauce is an important element in the preparation of meat, fish, various soups, salads, garnishes. Even the most simple dishes will shine in their own taste with a well-chosen gravy, seasoning, sauce.

sauce rui country

Rui is a sauce that is not too popular yetin Russia, but it is quite simple and is available in home cooking. Learn, dare, surprise your family and friends with new tastes. Bon Appetit!

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