How to make sharon sauce? Useful components, composition. To whom is this sauce contraindicated? What dishes go best with Sharon?
Sharon is a French sauce made with butter. Additional ingredients are onions, egg yolks, tomato paste. Salt, black pepper, vinegar are used as seasonings. However, this is only the basis of the recipe; every housewife has the right to diversify the taste of the sauce with her favorite spice or other secret ingredient. Sharon is versatile, it harmoniously complements both hot and cold dishes, but is especially good in combination with meat and poultry. However, the sauce is not only tasty, but also healthy.
The composition and calorie content of sharon sauce
The exact calorie content is determined by the specific recipe used.
The calorie content of Sharon sauce according to the basic recipe is 360 kcal per 100 grams, including:
- Protein - 16 g;
- Fat - 31.2 g;
- Carbohydrates - 1 g.
Recall that the basic recipe includes butter, onions, egg yolk, tomato paste, vinegar, salt, pepper.
As you can see, the calorie content is not low, and it should be said that the "game" with the ingredients will not lead to much gain, since the base of the sauce, in any case, should remain butter - a product of high calorie content and with a high percentage of fat content.
It is advisable for dieters to avoid consuming Sharon sauce, despite the fact that good butter is a source of saturated fatty acids necessary for our body. The same saturated fatty acids are found in egg yolk. By the way, for this reason, it is important to use the sauce in reasonable measures for those whose figure is in order. An excess of EFA is just as harmful as a deficiency.
Sharon sauce contains many minerals, it is especially rich in sodium, magnesium, manganese, potassium, zinc, calcium, copper, iron, selenium.
Vitamins
represented by group B, as well as fat-soluble vitamins - A, D, E, K.
It is also worth noting such special components as lecithin in eggs, lycopene in tomato paste, and flavonoids and phytoncides in onions.
Useful properties of sharon sauce
The benefits of sharon sauce are a combination of the beneficial properties of its constituent ingredients. Here are the properties of the main components of the dressing - butter, egg yolks, tomato paste and onions:
- Beneficial effect on the digestive system … Butter plays the role of a kind of "lubricant" for the gastrointestinal tract, it improves its work and helps not only to get rid of such common problems as constipation and flatulence, but also to solve specific problems, for example, to eliminate pain during exacerbation of gastritis. The onion, which is part of the sauce, has a detrimental effect on the pathogenic flora in the intestines, which reduces the likelihood of developing various kinds of inflammatory processes.
- Prevention of visual impairment … The sauce owes this effect to the vitamin A, which is a part of egg yolk and butter, - the vitamin of vision, with a lack of which night blindness and other ophthalmological diseases develop. Also, this vitamin has a good effect on mucous membranes and skin.
- Strengthening the nervous system … Much has been said about the benefits of butter for the nervous system; it not only improves brain activity, but also normalizes hormones. Do not forget about the presence of lecithin in the egg yolk - an element that nourishes the brain tissue and prevents the development of sclerosis. It is also important to note that tomato paste contains the hormone of joy - seratonin.
- Reproductive support … The use of butter is also important for fertility, especially for women, since the fair sex is more in need of good fats to maintain reproductive function. They are responsible for the synthesis of sex hormones as well.
- Improving liver function … The aforementioned lecithin has a beneficial effect on the functioning of the liver and biliary tract. This fact makes this element especially useful during pregnancy, when the load on the liver is greatly increased.
- Anti-cancer effect … Tomato paste is very valuable for such a component as lycopene - it is noteworthy that thermally processed tomatoes contain much more of it than raw ones. Lycopene is a powerful antioxidant, it resists excessive levels of free radicals, prevents the development of abnormal molecular bonds, thereby preventing the development of serious diseases, including cancer.
- Strengthening bones … Vitamin D present in the sauce is a good prevention of joint diseases, it is also prescribed for children to prevent rickets, it works "in conjunction" with calcium and helps it to be better absorbed. The abundant phosphorus in tomato paste provides additional protection for teeth, bones and nails.
- Prevention of colds … Thanks to the onion in the composition, albeit thermally processed, the sauce contributes to the prevention of colds. The onion vegetable contains the powerful anti-inflammatory component quercetin. Its essential oils provide powerful resistance to viruses.
- Beneficial effect on the respiratory tract … The same quercetin has a good effect on the respiratory system, helping even asthmatics breathe easier.
- Prevention of anemia … The benefits of Sharon sauce are also rich in iron, which means that thanks to its use, the prevention of anemia is achieved.
Please note that all the beneficial effects are relevant only when quality products are used to make the sauce.
Contraindications and harm of Sharon sauce
And, nevertheless, even if the sauce is made from the most quality ingredients, it is one of those foods in which moderation is very important. A person, even an absolutely healthy person, should not consume more than 30 grams of Sharon per day. In the presence of certain problems, the attending physician must adjust the rate.
Sharon sauce is most likely to be harmful:
- Allergy sufferers … Butter is made from cow's milk, one of the most common allergens today.
- People with heart disease and high cholesterol levels … In this case, the sauce rich in animal fats should be eliminated from the diet altogether.
- With obesity … Fats are needed even in the fight against excess weight; without them, the body simply cannot perform many vital functions. However, it is better for those who are losing weight to get fats mainly of vegetable origin.
- For skin problems … If the sebaceous glands are disrupted, which, among other things, lead to the appearance of acne and acne, it is advisable not to eat the sauce either.
- People with gastrointestinal diseases … Individual intolerance to the base of the sauce, butter, can occur in patients with certain types of gastritis and cholecystitis.
As you can see, with Sharon sauce, everything, in fact, is not so simple - that is why we strongly advise, before introducing this tasty additive into your diet, to consult a doctor, even if your health problems are not included in the above.
How to make sharon sauce?
Sharon sauce is easy to prepare, however, in order to get an impeccable taste and not negate its potential benefits, it is important to follow a few rules for its preparation.
The recipe for sharon sauce is as follows:
- Melt the butter (150 grams) in a water bath - you do not need to heat it directly over the fire, in which case you risk not only killing the benefits of the product, but also making it harmful.
- Place chopped onion (1 piece), black peppercorns (pinch) in a saucepan, pour vinegar (30 ml) and water (20 ml). When the water has evaporated and the onion is soft, cool it down.
- Separate the egg yolks and place them on the prepared onion, place the "sauce" in a water bath. Beat it constantly with a whisk, the yolks should not curl up. Add salt, remove from heat.
- Gradually start adding the melted butter, stirring the sauce, if it's too thick, add a little room temperature water.
- The final touch is tomato paste, also gradually add it to the sauce (3 tablespoons), without stopping to work with a whisk.
That's all. If you did everything correctly and accurately, you will get a very tasty and healthy product. As we said above, you can diversify its taste with the help of various spices and additional ingredients - cayenne pepper, tarragon, garlic, herbs complement Sharon especially well.
Sharon Sauce Recipes
Sharon sauce was invented by French chefs, but since it is loved by chefs all over the world, it is already considered a versatile additive that suits the specialties of various cuisines of the world.
Let's look at some interesting recipes that harmoniously complement Sharon sauce:
- Spicy beef with sharon sauce … Cut the beef tenderloin (800 grams) into portions, beat well and rub with olive oil, fresh cumin and black pepper to taste. Preheat a skillet and sauté over medium heat for about half an hour, turning the slices occasionally. Put the hot meat on portioned plates, put Sharon sauce next to it, decorate the dish with fresh tarragon. Mashed potatoes are perfect as a side dish for such a dish.
- Pasta with sun-dried tomatoes and zucchini … Put butter (50 ml) in a saucepan and melt over very low heat. Add garlic (3 cloves), sauté 3-5 minutes. Grind zucchini (1 small) on a Korean carrot grater, place in a saucepan, fry, stirring occasionally, for 5-7 minutes. Add sun-dried tomatoes (6-8 pieces), olives (10-15 pieces), turn off the heat and cover the saucepan. Cook the pasta separately, arrange in portioned plates, put the contents of the saucepan on top and pour the sauce over with a ball.
- Grilled salmon and vegetables with sharon sauce … Fold the salmon steaks (4 pieces 200 grams each) into a bowl, pour over soy sauce, add dried ginger, black pepper and lemon juice - take all the ingredients to taste. Cherry (8 pieces) cut in half, bell peppers (2 pieces) - in slices, leek (400 grams) - in circles. Place the fish on the grill, add vegetables a little later. Arrange steaks, vegetables on portioned plates, serve with Sharon sauce.
- Juicy chicken breast … Divide each breast fillet (500 grams) into two slices across, lightly beat. Heat butter (30 grams) and olive oil (20 ml) in a frying pan, fry the "steaks" over high heat for 2-3 minutes on each side. Season the cooked meat with salt and pepper, serve with Sharon sauce, shallots and fresh herbs.
- Grilled sandwich with sharon sauce … Cut the rye bun lengthwise, saturate with Sharon sauce on both sides. Place a leaf of lettuce on the base, then a slice of baked turkey, a few slices of tomatoes and cheese. Close the bun on top, place in the grill, pinching it on both sides until the cheese is melted. You can also heat a bun in a sandwich maker, microwave, and skillet, but grilling works best. To bake a turkey for a sandwich, first place it in kefir for a couple of hours to make the meat more juicy. Then wrap the meat in foil, salt, pepper and bake in the oven for half an hour at 180 degrees.
As you can see, vegetables, fish, poultry, and red meat go well with Sharon sauce. The presented recipes are just a base that will help you to fully unleash the potential of the sauce and understand its taste. After you have mastered the presented recipes, you will already know in which combinations you especially like Sharon and in which new dishes you would like to add it.
Interesting facts about Sharon sauce
Sharon sauce is a descendant of another famous French sauce béarnaise, it is also called béarnaise sauce. It got its name in honor of the famous native of Bearn - King of France Henry IV. Sharon's predecessor is prepared from butter, egg yolks and onions.
Both sharon and béarnaise can be served both hot and cold, however, heating it above 70 degrees is strongly discouraged, otherwise, according to eminent culinary experts, the taste of the sauce will be hopelessly spoiled. If you cooked sharon for several servings, it should ideally be heated in a water bath.
The shelf life of the sauce is no more than 3 days in the refrigerator and no more than 1.5 days at room temperature.
After being stored in the refrigerator, Sharon thickens as the butter hardens. If you want to eat the sauce cold, just place it in a warm place so it will acquire the desired liquid texture and will not heat up.
Sharon sauce is a delicious and healthy French sauce. It is versatile, and therefore it will easily add variety and new flavor to the already familiar dishes. However, before mastering the recipe, it is very important to make sure that you have no contraindications to this product. Also, do not forget about the extent of its use.
