Sauces are Indispensable Part of Czech Cuisine! Apart from beef sirloin in cream sauce, Czech cuisine offers a wide range of other sauces with unique taste, such as dill sauce, mushroom sauce, horseradish sauce or pickle sauce. We should not omit chicken on pepper or tomato sauce; the latter served usually with beef or with peppers stuffed with minced meat.The basis of sauces is white sauce (bechamel) or roux cooked with spices in milk and used to thicken the dish. Consequently, add, in most cases, pressed vegetable mix. If the sauce is too thick, dilute it with some bouillon or wine, its alcohol will evaporate during cooking and the resulting reduction being very tasty.Sauces of Hundred Types and TastesThe leading taste of sauce is always given by one ingredient only, which has to be concentrated – be it dill, mushroom or vegetables. Having pressed it and mixed with white sauce and bouillon, just add cream and the sauce is ready.We recommend savoring delicate Czech sauces in Czech Specials culinary restaurants.