How menyer sauce is made, calorie content and chemical composition. The benefits and harms of oil seasoning, recipes. Interesting information.
Ménière or la Mieniere is an oil sauce of the national French cuisine that perfectly reveals the charm of seafood and fish dishes. The composition of the ingredients is limited, one might say meager: melted butter, lemon juice and parsley. Color - from light yellow to brown or beige, consistency - homogeneous, taste - creamy nutty, sour, smell - aromatic.
How to make meyer sauce?
The flavor of the seasoning is varied due to the special processing of the ingredients. The butter can be melted at room temperature, heated in a saucepan or frying pan, on a piece of fish. But the haute cuisine uses brown ghee to make the meener sauce.
How to prepare it:
- A piece of high-fat product is cut into equal pieces - they must melt at the same time.
- Pour the slices into a deep skillet with a thick bottom and put on low heat.
- Reheat until the oil begins to foam and bubble, due to the fact that the liquid evaporates, and begin to stir with a thin silicone spatula or spoon.
- As soon as brown grains appear, you need to remove the dishes from the stove, continuing to stir. If you leave the skillet on the fire, the milk protein will burn completely.
- When all the contents have acquired a yellow-brown color and a nutty flavor, the oily liquid is poured into a cold container. The oil can be frozen and used for seasoning.
Methods for making Menier sauce:
- With brown oil … As soon as it is possible to obtain the brown color of the main ingredient, lemon juice is poured into it until it has cooled down, and finely chopped fresh parsley is added. The most delicious is a heterogeneous seasoning with fresh grass, but you can interrupt everything in a blender. The greens are poured in at the last stage - after the lemon juice has been poured, it should be mixed very thoroughly to achieve a delicate consistency. Recommended proportions: 150 g brown butter, 30 ml lemon juice and 2 tbsp. l. greenery.
- Fish oil … In this case, the hostess knows in advance what the sauce is for. The fish is cut, doused in flour and fried in sunflower oil. When turned over, frozen butter is placed on top of each piece. When it melts, carefully remove it with a spoon and use it to prepare the sauce in the future and to flavor dishes with seafood. In this case, the taste of the seasoning changes, the shade of fish is clearly felt in it.
- Hot fish sauce … Melt the butter slightly, so that it only softens, and grind with lemon juice and herbs. You can add additional salt and pepper. Such a meener is the most fatty, has a pronounced creamy taste. Place the frozen flavored oil in the pan with the grilling fish and allow it to burn slightly. Serve all together.
You can experiment with other ingredients as well. Replace parsley with cilantro or dill, add hyssop, basil, mint, thyme or tarragon. The advantage of this seasoning is that it can be made in advance. And then just melt it. After all, it is flavored ghee.
Composition and calorie content of mener sauce
The nutritional value of the seasoning made according to the classic recipe is high, since it contains melted fatty butter. If you use skimmed food, the food may separate during cooking or serving.
The calorie content of menier sauce is 652-673 kcal per 100 g, of which:
- Proteins - 0.9 g;
- Fats - 148, 57 g;
- Carbohydrates - 1, 58 g.
Most of the following compounds in mener sauce:
- Vitamin A - improves vision, prevents the development of night blindness, has an antioxidant effect and stimulates the hormonal system.
- Beta Carotene - with its deficiency, dry skin becomes, nails exfoliate and hair splits, immunity decreases.
- Choline - if it is not enough, the life cycle of hepatocytes is disrupted, fat is deposited in the liver, and cholesterol accumulates in the vessels and plaques form, narrowing the lumen.
- Vitamin PP - regulates the ratio of good and bad cholesterol, participates in the production of organic protein.
- Ascorbic acid - regulates oxidative reactions and exchange-reduction processes.
- Potassium - participates in supplying oxygen to cells and regulates blood pressure and heart rate.
- Calcium - with a deficiency of the substance, teeth and bones are destroyed, the quality of hair and nails deteriorates.
- Iron - this component is not only one of the constituents of red blood cells, but also distributes oxygen to organs and tissues.
- Zinc - has the greatest effect on adolescents, as it stabilizes the reproductive system (the growth of the prostate gland in men and the function of the ovaries in women).
- Phosphorus - without it, a person experiences constant weakness, malaise, rickets develops in children.
The benefits and harms of menier sauce are determined by the action of all the ingredients. When cooked correctly, only nutrients and organic acids that are part of butter are destroyed, but the ingredients of herbs and lemon juice are destroyed slightly.
Useful properties of Meener sauce
When freezing a seasoning based on ghee, the preservation of its properties is explained by the absence of milk protein - it is destroyed during heat treatment. Therefore, the nutritional value is maintained even when stored for a long time.
Benefits of Meener Sauce:
- After exhausting physical exertion, it quickly restores the organic reserve.
- Stimulates taste receptors and increases appetite.
- Normalizes cholesterol levels, increases blood pressure, tones the body.
- Accelerates the speed of peristalsis, allows the body to get rid of old toxins.
- It has a beneficial effect on the eyes, supports the performance of the nerve, which is responsible for visual acuity at dusk and in the light.
- Increases the production of bile acids and hydrochloric acid, normalizes the state with low acidity, accelerates the digestion of food and eliminates putrefactive processes in the intestines. Bad breath disappears.
- Normalizes blood sugar levels.
- Improves the absorption of nutrients, including very important for the body - phosphorus and iodine. It is these compounds that are found in large quantities in the seafood with which it is served.
The high-calorie seasoning accelerates the absorption of nutrients and beneficial compounds. Even those who do not like fish cannot resist a delicious dish. This means that the mood will improve and the production of serotonin, the hormone of joy, will increase.
Contraindications and harm of menyer sauce
You should not introduce a multicomponent product into the diet with individual intolerance to individual ingredients, although there are no pronounced allergens in the composition. The main harm of Menyer sauce is due to the presence of burnt butter, which contains carcinogens and toxins formed during heat treatment.
When abused:
- the likelihood of malignancy of existing neoplasms and the synthesis of atypical cells in the stomach and intestines increases;
- death of cells in the liver and pancreas begins;
- the condition of the reproductive organs worsens.
Do not use fatty sauce for chronic cholecystitis, biliary dyskinesia, increased acidity of gastric juice and related diseases - colitis, gastroesophageal reflux, ulcers, gastritis, proctitis and hemorrhoids.
When overeating, heartburn, unpleasant and painful sensations in the epigastric region, nausea and intestinal disorders may appear. You should not use menyer sauce if you are obese.
You can minimize the harm from using the seasoning by changing the recipe. If you use ghee for cooking, then the content of carcinogenic substances in the sauce will decrease.
When this product is made, water and milk sugar - lactose are removed, therefore, with prolonged heating, the color changes, but not due to burning, but due to further thickening during evaporation. Such a seasoning is better absorbed, does not have a pronounced harmful effect on the body, and it differs slightly in taste.
Meener Sauce Recipes
The seasoning favorably sets off the taste of seafood and fatty fish - mainly seafood. It is used both hot, immediately after cooking, and cold, after freezing. In this case, the flavored oil is simply spread over the fried chunks.
Meener Sauce Recipes:
- Mussels … Defrost 500 g of shells in flaps or 350 g without them. All impurities are removed - algae can get under the edge of the sash and further spoil the taste of the dish. Cut the onion into rings in advance. Garlic cloves, 3 pcs., Chopped, fried in a little olive oil. As soon as a strong garlic smell appears, put the mussels in the pan and add the fire - fry for 5 minutes. Pour in the onion, leave for another 4 minutes, stirring constantly so as not to burn. Turn off, pour in the menier, leave for 3-4 minutes under the lid so that the sauce is absorbed.
- Cod la meneru … The fish is generously greased with flavored oil and doused in flour mixed with salt. You can pepper. Fry until tender - a golden brown crust should form. Melt the menyer and pour over the hot slices on a plate.
- Shrimps … They clean thawed shrimp, removing the esophagus from small ones and the carapace from royal ones. Dip in a mixture of flour, salt and pepper, fry for 3 minutes on each side in hot sunflower oil. Turn off the fire, pour in the oil seasoning, serve without transferring to the plate.
- Octopus with sauce … The frozen sea inhabitant is allowed to thaw, but not completely, otherwise it will crumble, and it is boiled for about an hour without adding salt. They are thrown into a colander, cut into portions - individual tentacles rolled into a ring look very beautiful on a plate. Rub with a mixture of pepper and salt, fry in vegetable oil for no more than 2 minutes on each side. Spread out on a plate, and on top of each ring - a slice of frozen flavored butter.
The aromatic sour meler favorably sets off the taste of the seafood cocktail. In this case, all the ingredients are fried together, in olive oil, with garlic and onions. Season in any way: pour the sauce into the pan and leave it under the lid, put the seafood in a socket and put a piece of frozen fragrant oil in each portion.
Interesting facts about meyer sauce
When this seasoning was invented and who is unknown. But the name, literally translated from French, is associated with the miller's wife. Therefore, it has been suggested that the recipe for the meener sauce turned out by accident. The woman was in a hurry, and when frying the fish, boneless in flour, the oil began to burn. We managed to mask the unpleasant taste with a lot of herbs and lemon juice. The exact proportions of the ingredients were developed only later.
Meniere is called not only sauce, but also flavored ghee, and fish fried according to the classic culinary rule of three "P" - peel, salt, acidify. This not only improves palatability, but also contributes to the rapid absorption of animal proteins.
La menerue fish is prepared according to the following recipe:
- The lemon is cut into thin circles with a sharp knife.
- Fatty sea fish - cod, sole, mackerel - are cut into portions.
- Rub generously with salt and pepper, roll in flour, be sure to shake off the excess so that an unpleasant burnt slurry does not appear in the pan.
- Fry the pieces on both sides for 3 minutes in olive oil, then put a small slice of frozen butter on each piece - about half a teaspoon, 2-3 lemon circles, sprinkle with parsley. Close with a lid and leave on fire for 2 minutes. The dish is served hot.
Not to be confused, French chefs call seafood and fish dishes, fried according to a special recipe, la (la) mener or miniere, and the sauce - rem mener. However, the prefix is often lost.
Watch the video about the meener sauce:
Even if the homemade seasoning liked it, you should not often introduce it into the daily menu. The dish turns out to be too fat.
