How to prepare sauces. Cooking delicious sauce for meat at home

Even a deliciously cooked dish will be even tastier if seasoned with the right sauce. It is very simple to prepare such dressings for dishes on your own, but the result will definitely please you and your loved ones. In this article, we offer you recipes for a variety of sauces that you will probably want to use.

cream sauce recipe

Classical

• a glass of 20% cream;
• a large spoonful of flour;
• a large spoonful of butter;
• spices and salt to personal preference.

1. Toast the flour in a dry frying pan until golden brown.
2. Add butter to it and mix well. Lightly fry the flour with butter.
3. In a thin stream, constantly stirring, pour in the cream and let the sauce boil. You need to stir constantly, this will prevent the formation of lumps.
4. Add spices and salt and you're done.

With cheese

• one and a half glasses of heavy cream;
• half a glass of broth, you can take both meat and fish;
• 100 g;
• 100 g of good cheese;
• a couple of yolks;
• salt and spices at your discretion;
• half a bunch of dill;
• nutmeg to your taste.

1. Pass the cheese through a large grater. If you take whole nutmeg, then at this stage it also needs to be crushed.
2. Melt the butter with a water bath. After the oil becomes liquid - add cheese, broth and cream to it.
3. Continue to heat the mass in a water bath and stir constantly until everything becomes homogeneous.
4. Enter the yolks beaten with a fork, season the sauce, salt and sprinkle with nutmeg.
5. After five minutes, the sauce will be ready. It is very important not to let it boil during this time.
6. Remove the sauce from the stove and, while still hot, crumble the chopped dill and mix.

Creamy mayonnaise

An interesting cooking option that does not require any heat treatment and is extremely easy to prepare.

• a glass of heavy cream;
• a large spoonful of mustard, not dry, but ready;
• a large spoonful of lemon juice;
• salt and spices to your taste;
• 100 g mayonnaise.

To prepare this sauce, simply mix together all the ingredients listed above and you're done!

Bechamel sauce

One of the simplest and at the same time popular types of sauce that can be found in European cuisine. It is convenient because it has a very simple base, which includes only three components: flour, milk and butter. But now you can find many different variations of its preparation, because even one, at first glance, an insignificant component can radically change its taste. Remember that you can adjust the thickness of the sauce at your discretion by using different amounts of flour.

The classic version of the sauce

• 100 g of natural butter;
• a couple of large spoons of flour;
• half a liter of milk;
• salt.

1. Melt the butter in a frying pan and add the flour. Stir until the flour has darkened slightly.
2. Take the pan off for a while and pour in the milk. Mix thoroughly to get rid of lumps. Put it on the stove again and keep it until the composition becomes thick. At this time, salt the composition.

With olive oil

If you are confused by the presence of onion pieces in the sauce, the finished composition can be passed through a blender, making the mass homogeneous. But with onions, the sauce will get a spicy note, so do not rush to refuse it.

• half a glass;
• bulb;
• two large spoons of flour;
• half a liter of milk;
• salt and spices to taste.

1. Finely chop the onion and fry. As soon as it becomes soft and golden, dip the flour into it and continue frying until the “tan” appears on the flour.
2. Pour milk in a thin stream and stir constantly so that no lumps appear.
3. The composition should be cooked for ten minutes. During this period, you need to pepper, salt and season the sauce.

tomato sauce recipe

To make the tomato sauce excellent, you need to cook it only from fresh juicy tomatoes, which have a bright red color. Vegetables with veins, greenish and brown are not suitable, the sauce from them is completely wrong. Therefore, try to carefully select the ingredients for your dishes.

Classic variant

• a large spoonful of olive oil;
• garlic clove;
• dried herbs, such as dill;
• a pound of tomato pulp (you can take about 800 g of tomatoes);
• bulb;
• salt and spices to taste.

1. Tomato pulp is the base of the sauce. If you have tomatoes, then they need to be peeled and finely chopped.
2. Heat a frying pan with oil and fry the minced garlic on it, use only low heat.
3. Add chopped onion to garlic and fry until it becomes transparent and soft.
4. Immerse the tomato base and spices with herbs in the pan. Set the fire to the lowest setting and let it simmer until it thickens, usually about 60 minutes. The process is not the fastest, but the sauce is excellent!

Sauce with broth

• pure strained broth, about one and a half glasses;
• 25 g butter;
• a large spoonful of flour;
• 20 g of carrots and onions;
• 250 g of tomatoes;
• five grams of sugar;
• a pinch of lemon acid;
• parsley and lavrushka, salt and spices to taste.

1. In a well-heated frying pan with oil, fry the flour and pour in the prepared broth. Mix well so that there are no lumps.
2. Combine tomato puree with herbs and spices, acid, sugar and salt and also immerse in the broth. Mix everything and simmer for half an hour.
3. If you want to make the sauce as beautiful as possible - then after these 30 minutes, strain the sauce and bring it to a low boil again. That's when it will be completely ready.

chicken sauce

Chicken sauce is versatile from all sides, it can be served with almost everything: vegetables, cereals, pasta, and even poultry meat. There are a lot of cooking options, so there is plenty to choose from. By the way, the chicken can be in the composition as cut into strips, chopped, and in the form of pieces. Some use a blender to make the sauce completely smooth.

Sauce with tomato paste

This sauce can not only be seasoned with dishes, but also used as an addition to a sandwich or croutons.

• 300 g chicken fillet;
• a large spoonful of flour;
• big tomato;
• a glass of chicken broth;
• a couple of spoons of tomato sauce;
• salt with spices at your discretion.

1. Chop the onion and fry it.
2. Immerse the flour to the onion, and after a couple of minutes, the tomato sauce with the peeled tomato.
3. As soon as a homogeneous composition appears in the pan, dilute it with broth and boil. Lastly, the chicken (boiled and chopped into pieces) is placed in the sauce. The whole composition is thoroughly mixed and stewed for about five minutes.

with ginger

• half a kilo of chicken fillet;
• onion and carrot;
• 3/4 cup kefir;
• three garlic cloves;
• 1/4 cup soy sauce;
• a small spoonful of grated ginger root;
• 50 g olive oil;
• 30 g starch (from potatoes);
• 1/3 cup of water;
• pepper, curry, herbs and dill to taste.

1. Clean, rinse and dry the chicken, cut it into small strips and put it in a bowl.
2. Sprinkle the meat with lemon juice, pour in soy sauce, kefir, put ginger, curry and pepper. Leave to marinate for 4 hours.
3. Chop the onion, cut the carrot into strips, chop the garlic.
4. Pour the oil into the pan and put the roots first, frying for about five minutes.
5. Mix the chicken with starch and also dip into the pan. Pour in the marinade, add salt, sugar, water, herbs. Cover and simmer for half an hour.
6. Turn off the heat and let the sauce settle.

Sweet and sour sauces

Sweet and sour sauces are popular due to their average taste, so to speak, which makes them very versatile in use and will brighten up the taste of almost any dish. Often in the cooking process, cooks use the juice of lemon, orange, apples or sour berries to add sourness, but sugar, honey or even jam is suitable to add a touch of sweetness. Remember, if starch is included in the sauce, then before adding it to the total mass, it must be diluted in water and mixed so that there are no lumps.

Chinese sauce

• a little ginger root;
• two large spoons of brown sugar (can be replaced with plain white, but still undesirable);
• two large spoons of water;
• two large spoons of ketchup;
• two large spoons of natural soy sauce;
• a couple of cloves of garlic;
• three large spoons of vegetable oil;
• table vinegar (6%) tablespoon;
• bulb;
• 3/4 cup sour juice (from apples or oranges);
• a large spoonful of starch.

1. Melt the vegetable oil and start putting in turn: finely chopped onion, then garlic, and then ginger.
2. After frying a little, pour in soy sauce with vinegar, add sugar, juice and ketchup. Mix everything well and let it boil a little.
3. Pour starch pre-diluted in water to the total mass. Boil again. As soon as the mass begins to thicken - it's ready.

An interesting variation of the sauce with pickled cucumbers. Pre-cucumbers need to be finely grated, so we will use the measure in the ingredients in the number of spoons.

Sauce for meat

• three large spoons of pickled cucumbers;
• two small spoons of starch;
• a couple of small spoons of sugar and cognac;
• half a small spoon of wine vinegar (can be replaced with table vinegar);
• spices and salt at your discretion;
• a large spoonful of vegetable oil;
• a small spoonful of tomato paste.

1. Moisten the pan with a little oil, heat and put the cucumbers. Simmer them for about five minutes.
2. In a separate bowl, gradually combine the remaining ingredients and turn everything into a homogeneous mass. Gradually add water, the volume of which is noticeably one and a half to two glasses.
3. Pour into the cucumbers and wait until the starch is brewed and the sauce becomes thick.
4. Cook for five minutes on the lowest heat and that's it, the sauce is ready.

Sauce with red currant

• half a glass of currant berries;
• half a glass of water;
• half an onion;
• 25 g butter;
• a couple of cherry leaves and a small sprig of mint;
• a few peas of black pepper and cloves;
• salt and spices to your liking.

1. Heat water and add butter and sugar to it.
2. As soon as everything is dissolved, immerse the berries and spices with mint. Stew everything until the currant gives juice. The fire needs to be made bigger, but do not cover it with a lid.
3. Finely chop the leaves of the cherry leaves with the onion and dip into the sauce. Continue to simmer until the onion softens and the composition thickens, slightly covering with a lid and reducing the heat. Salt.

Teriyaki sauce recipe

Japanese cuisine has become very popular lately, so the borrowing of oriental cuisine recipes is also gaining momentum. Interestingly, with this sauce, meat, poultry or fish acquires a beautiful glossy sheen, due to which the dish turns out to be even more appetizing. Outwardly, the finished sauce resembles something of a syrup, slightly lighter than soy sauce. The finished product can be safely stored in the refrigerator and used when necessary. By the way, after a couple of hours of marinating in such a sauce, even the toughest meat becomes very tender.

Based on soy sauce

Natural soy sauce cannot be cheap, because the process of its preparation is not simple and quick, so do not grab the cheapest bottle from the store shelf. Carefully study the composition and expiration date of the product, and only then make a decision on its purchase. Only with real soy sauce you can cook an amazing dish.

• six tablespoons of soy sauce;
• a couple of large spoons of natural honey;
• dry white wine, ideally if it is rice wine, in the amount of six spoons;
• a large spoonful of ground ginger;
• minced garlic clove.

1. Combine soy sauce with wine and combine in a small saucepan with the rest of the ingredients.
2. Put on a small fire and keep on it until the honey is completely dissolved.

That's it, you're done. Now with him: dressing salads, marinating meat or watering rice with vegetables.

Orange

• half a glass of soy sauce;
• a couple of teaspoons of sesame oil;
• a couple of oranges;
• a couple of tablespoons of fresh ginger;
• half a glass of green onions;
• a couple of garlic cloves;
• a couple of spoons of red-hot sesame seeds and the same amount of natural honey.

1. All the ingredients need to be prepared: carefully chop the greens, chop the garlic in a mortar, melt the honey with a water bath.
2. Roast the sesame seeds for a few minutes.
3. Combine all ingredients in a bowl.

This sauce is ideal for cooking meat, fish and poultry. To do this, simply fill the meat with the finished composition and leave to marinate for several hours, periodically shaking. And then cook as you like.

tartar sauce recipe

This is a cold sauce that came from France, where the main ingredients are vegetable oil, chicken yolks and onions. Pairs well with fish, vegetables and seafood. If you look at the version of the classic preparation of the sauce, then the whole process resembles the manufacture of mayonnaise. Now this type of sauce can be purchased at almost any store, but nothing compares to a home-made product. Such a sauce will have a richer and more refined taste.

Some variations in the preparation of the sauce involve the use of raw yolks, so you need to take not only fresh ones, but also those of which there is no doubt at all. Otherwise, it is better to take a recipe that uses boiled yolks. The vegetables that are in the sauce should be cut very finely, but in no case should they be crushed with a blender. The pieces in tartare are the highlight in this sauce.

Classic

Even once you try your own tartare, you will forever refuse to buy it from retailers.

• a couple of boiled eggs;
• a couple of raw yolks;
• 120 g of vegetable oil;
• a large spoonful of chopped green onions;
• 40 g finely chopped marinated mushrooms;
• pickled cucumber;
• 40 g mustard;
• 120 g sour cream;
• salt, sugar, spices and lemon juice according to your own preferences.

1. Free the boiled eggs from the shell and divide it into yolks and proteins.
2. Grind boiled yolks with raw and mustard. In the composition obtained from such manipulations, it is necessary to introduce oil in a thin stream, while constantly whisking.
3. Grind boiled proteins, mushrooms, onions and cucumbers and combine them with sour cream, sugar, salt and other spices. Mix everything very carefully - you're done!

With the use of ready-made mayonnaise

A very simple recipe but no less delicious. According to your preferences, you can experiment with its tastes, complementing different components and playing with their quantity.

• a glass of good mayonnaise;
• five pickled gherkins;
• a couple of large spoons of capers;
• five garlic cloves;
• 30 g mustard;
• a large spoonful of chopped dill.

1. Finely chop the cucumbers by hand and put them in one plate with capers. Immerse them in herbs and garlic.
2. Pour mayonnaise into a bowl and mix thoroughly. Place in the refrigerator for a while to cool and soak.

garlic sauce recipes

broth sauce

• a couple of spoons of tomato paste;
• one tomato;
• garlic;
• broth and spices.

1. Chop half a head of garlic and fry in oil. Set one clove of garlic aside.
2. Dip the tomato paste into the roasted garlic. Transfer the entire mass to a bowl and combine with the broth.
3. Free the tomato from the peel, chop it into cubes and fry. Mash the pulp to a paste.
4. Combine all the ingredients, season with herbs and spices, salt. Chop the remaining garlic clove and immerse in the total mass.

With sour cream

• a glass of good sour cream;
• a couple of three garlic cloves;
• lemon juice;
• greenery;
• spices and salt.

1. Finely chop the greens, pass the garlic through a grater.
2. Combine garlic and sour cream, pour in lemon juice, salt and season, add herbs.
3. The composition must be diluted with water to the state of kefir - ready!

With bread

• half white bread;
• lemon;
• greenery;
• olive oil;
• salt and spices.

1. Preheat the oven to 200°C.
2. Peel the garlic.
3. Rub the bread with garlic and soak each piece quite a bit in oil. Dry it in the oven, then grind it in a blender to a state of fine crumbs.
4. Crush the garlic, remove the zest from the lemon, chop the greens.
5. Mix everything with the cooked crumbs.
6. Season and salt, pour in the oil. Mix the entire composition in a blender.

honey sauce recipe

To prepare a delicious sauce, all ingredients must be fresh and natural, especially honey. It is best to choose the floral types of this product. The prepared sauce goes well with a variety of dishes, so don't be afraid to experiment.

With tomatoes

• 50 g of natural honey;
• 100 g of ketchup;
• 100 g soy sauce;
• garlic;
• vegetable oil;
• pepper and a spoonful of sugar.

1. Heat oil in a frying pan. Pour in the sauce, a little sugar, honey and ketchup.
2. Bring everything to a boil, then remove from the stove and add the garlic and spices.

The sauce is ready, but before use, we strongly recommend that you insist it a little so that the aroma opens up.

French

• three tablespoons of olive oil;
• one and a half tablespoons of vinegar;
• half a teaspoon of mustard;
• 50 g honey;
• salt and pepper.

1. Melt the honey first with a water bath.
2. In a separate bowl, start whipping the butter and gradually introduce the ingredients, only honey should be the last.
3. Once everything is combined, beat for another minute until the color turns whitish. The composition should resemble mayonnaise.

This sauce will keep for about a week in the refrigerator.

mustard sauce

Mustard sauce is not only tasty, but also healthy. By the way, mustard itself is already a mustard sauce, only our compatriots want even more astringency, which is where more and more new cooking variations come from.

Simple and lightweight

• a couple of spoons of the strongest mustard;
• a spoonful of water;
• a spoonful of sugar;
• a spoonful of mayonnaise.

1. You need to make syrup. To do this, take a spoonful of sugar with a slide, combine it with water and send it to a saucepan to cook until bubbles form, and then do not leave the composition on the stove for more than a minute.
2. As soon as the syrup cools down a bit, dip the mustard into it and mix everything thoroughly until a single mass. Then comes the mayonnaise. Salt and season as you wish.

Egg

• a couple of spoons of butter and mustard;
• a spoonful of sour cream;
• half a liter of broth;
• one yolk;
• lemon juice;
• salt, sugar, pepper and spices to taste.

1. Melt the butter and dip the flour into it, frying until it acquires a golden hue.
2. Slowly, in a thin stream, pour in the prepared broth.
3. Salt, sugar.
4. In a separate bowl, combine mustard with sour cream and lemon juice.
5. Boil the broth and combine with sour cream and mustard. Mix everything very carefully and remove from heat. Then sprinkle with chopped herbs.

Other delicious sauce recipes

Finally, we offer several options for other, but no less tasty sauces.

Spicy sauce

Another popular and versatile type of sauce with which you can eat meat, fish, poultry, and even french fries.

• a couple of tomatoes;
• a couple of sweet peppers;
• four hot peppers;
• a couple of garlic cloves;
• a couple of spoons of tomato paste;
• 1.5 cups of meat broth;
• a small spoonful of sugar;
• salt and spices.

1. Preheat the oven to 200°C.
2. Cut the tomatoes and put them on a baking sheet along with sweet peppers and garlic (unpeeled). Leave to bake for three hours.
3. At the end of the time, take out the peppers, put them in a bag and tie. Do all this quickly so as not to let the steam escape.
4. Free the tomato slices from the peel.
5. Hot pepper should be soaked for half an hour.
6. Sweet pepper, too, free from the peel and chop with a blender.
7. Release the hot pepper from the seeds, finely chop and combine it with sweet pepper.
8. In a blender, turn the tomatoes, tomato paste, sugar, broth and spices into a single mass. Then mix the resulting mass with peppers and put on fire. Simmer for a quarter of an hour so that the total volume is halved.

orange sauce

The purpose of this sauce is to improve the taste of seafood and fish. It is especially good to pour the dish with it until it is sent to the oven, then it will be saturated with the divine aroma as much as possible.

• a couple of fresh juicy oranges;
• a large spoonful of horseradish;
• salt with sugar to taste;
• zest of one lemon;
• three large spoons of dry white wine.

1. Squeeze juice from fruit.
2. Chop the zest.
3. Combine horseradish, zest, wine. Add salt with sugar and spices.
4. Mix all ingredients and you can use.

Balonese sauce

The only negative of this sauce is the duration of its preparation. Professionals spend only two to four hours on it. But it is very tasty and worth it.

• a couple of garlic cloves;
• a spoonful of olive oil;
• onions, carrots, celery;
• 250 g each of pork and ground beef (that's right, homemade cannot be replaced);
• 85 g pancetta;
• 1.5 cups of milk;
• 25 g butter;
• 800 g canned tomatoes;
• 300 ml dry red wine.

1. Peel and mince the garlic.
2. Pour the oil into a saucepan and add the butter to melt it.
3. Chop the vegetables and dip them into the pan with the butter along with the pancetta. Fry the composition for ten minutes. At the same time, make sure that the vegetables are golden, not brown.
4. Next, place the minced meat and knead everything very well so that no lumps form.
5. Pour in the milk and turn up the heat, bringing to a boil. If the milk begins to curdle during the process, don't panic! It will pass by itself.
6. Pour in the wine and bring to a boil again on high heat.
7. Next, tomato paste and finely chopped tomatoes are sent to the saucepan. Season, salt and pepper. Reduce the fire to a minimum, cover a little with a lid and leave to languish for a couple of hours.
8. At the end of two hours, the sauce must be removed from the heat and allowed to stand under a closed lid for another half hour.

Every woman, whether she likes to cook or not, spends a lot of time at the stove. Of course, there are a lot of "kitchen helpers" - various appliances that can make life much easier: microwaves, multicookers, bread makers. However, sauces traditionally brighten up the taste of any, even the simplest, dish.

Today, no one can say with certainty the exact date of their appearance. The history and the name of the person who was the first to use the sauce to give food a new, unusual taste have not been preserved.

It is only known for certain that already in ancient Rome, pickled vegetables were prepared according to special recipes. Their name "salsa" is still used today, meaning mashed mixtures, side dishes to the main course.

However, the history of sauces is no less rich in native Russian cuisine. From time immemorial, our ancestors have used broths and various herbs to add variety to food. Favorite spices in Russia were light and dark mukovniki - thick vegetable sauces with a sour taste.

Actually, the word "sauce" was introduced into the everyday life of the Russian people by the reformer Tsar Peter I, who, as everyone remembers, actively introduced everything "foreign" in Russia. So, along with the recipes of Western, mainly, of course, French cuisine, sauces appeared on our tables, which at first were unusual in taste, but gradually replaced the boils and flour.

And now we can’t do without them, because with their help, from the most elementary products, you can significantly diversify your daily diet. At the same time, even a novice cook can easily prepare many sauces.

It is worth remembering that any sauce is based on concentrated broths - fish, meat or vegetable, as well as butter or vegetable oil, sour cream, milk.

Another frequently used ingredient is flour, which is usually passivated - it is needed in order to thicken the sauce.

The rest of the ingredients are selected depending on what kind of taste you want to give the dish. And the choice here is limited, as a rule, only by the imagination of the cook.

We invite you to treat your family and friends with a sauce prepared by yourself, with which the simplest and most familiar dish will acquire a new taste.

Since Soviet times, mayonnaise has been the favorite sauce for many. Today, there is a huge selection of this product on store shelves. And meanwhile, few people know that it is easy to cook it yourself. At the same time, the taste of homemade mayonnaise is no worse than purchased. And given the absence of preservatives and all kinds of additives in it, it is even more useful.

So. To make mayonnaise, we need:

• 2 egg yolks
• 1 teaspoon mustard
• a glass of any vegetable oil
• 1 st. a spoonful of table vinegar (9%)
• 1 teaspoon sugar
• 1/2 st. spoons of salt.

Mix egg yolks with mustard. Add salt and sugar. Start whipping the mixture with a whisk, pouring in half the oil (by the way, it is advisable to use refined mayonnaise to make mayonnaise so that there is no foreign taste). Then pour in the vinegar (note that after this the mass should noticeably lighten). Whisking continuously, add the remaining oil. When you decide that your mayonnaise is thick enough, you can transfer it to a jar and refrigerate.

This is a classic homemade mayonnaise recipe. If desired, it can be changed by adding the juice of half a lemon along with the vinegar during whipping, or by increasing the amount of sugar.

Another popular sauce among Russians is ketchup, it is also quite possible to cook it yourself. Many housewives have long refused to buy this delicious red seasoning, suitable for many dishes, and cook it at home themselves.

Ingredients:

• 2 kg ripe tomatoes
• 1/cup sugar
• 2 tbsp. tablespoons of table vinegar (9%)
• 1/2 st. spoons of salt
• fresh herbs (parsley, dill, basil, etc. who likes what)
• cloves, coriander, pepper - to taste.

We take the tomatoes, cut the stalks from them, cut them finely and, bringing to a boil, cook over very low heat for 20 minutes. After that, wipe through a sieve and leave to cook for about 1.5 hours, until thickened. We put the spices in a bag of gauze and lower it into the resulting tomato mass. Add salt, sugar, vinegar and let it boil for another 10 minutes. That's it - our ketchup is ready!

Both of these well-known sauces are a great addition to most meat, fish and vegetable dishes. However, there are many more so-called "cold" sauces. You will meet some of them in this article.

Ingredients:

• large orange (zest and juice)
• juice of two lemons
• 2 tbsp. spoons of grated horseradish (you can take it ready-made, from the store)
• 3 egg yolks, hard boiled
• 1 st. a spoonful of finely crushed crackers (they must first be fried in a dry frying pan)
• 100 gr. Sahara
• 3 art. tablespoons apple cider vinegar
• 1 st. a spoonful of water

Grind the orange zest thoroughly with sugar. Add orange and lemon juice. Warm over low heat until the mass becomes homogeneous. Let cool slightly. Mix in hell. While the base of the sauce is infused, mix the yolks, crackers, water and vinegar in another bowl and heat. Then mix both resulting masses. If, after standing for 5 minutes, it seems too thick for you, you can dilute it to the desired consistency with lemon juice or just water.

Ingredients:

• 250 gr. sour cream (1 cup)
• fresh cucumber
• dill greens
• 3-4 cloves of garlic (if you like its taste, you can take more)

Finely chop the cucumber or grate it on a coarse grater. Pass the garlic through a press or chop very finely. Mix everything with chopped garlic and sour cream. Lightly salt.

Ingredients:

• 110 gr. olive oil
• 20 gr. soy sauce
• 1 yolk
• 30 gr. rice vinegar
• sesame
• 1 st. a spoonful of sugar
• 1 yolk

In a dry frying pan over high heat, fry the sesame seeds until slightly golden (it is better to buy unroasted seeds - this way they retain their taste and aroma better). Crush in a mortar to powder. Add some olive oil. Beat the yolk with olive oil (however, any other vegetable oil is quite suitable) until a homogeneous, slightly yellowish mass is formed. Dissolve sugar in vinegar, and add soy sauce to sesame seeds. Mix everything. If someone seems unsalted, you can salt with soy sauce.

We will need:

• 200 ml of any broth (to taste - vegetable or meat)
• 150 ml milk
• 150 gr. hard cheese
• 50 gr. butter (butter)
• flour (approximately 1 tablespoon)

Mix all the ingredients, except for the cheese, and boil over low heat until a homogeneous mass is formed, with a consistency resembling liquid sour cream. Pour in grated cheese. Heat again until the cheese is completely melted. You can add any spices you like to the sauce.

Ingredients:

• 2 tbsp. tablespoons honey and Dijon mustard
• 40 ml vegetable oil of any
• lemon
• 3-4 garlic cloves
• nutmeg

Mix mustard with honey, pour in oil and lemon juice, add garlic passed through a press, sprinkle everything with nutmeg. Mix until smooth.

Ingredients:

• 150 gr. natural yogurt without additives
• 150 gr. sour cream
• 1 hour tablespoon French mustard seeds
• lemon (juice and zest)
• 1 sprig of mint and parsley
• green onion feather

Finely chop the greens. Mix all ingredients thoroughly.

Ingredients:

• 100 gr. mayonnaise (both store-bought and homemade)
• 200 gr. ketchup (any)
• 2-3 garlic cloves
• 1 bunch of parsley (greens)
• salt and ground black pepper to taste

Mix mayonnaise with ketchup. Salt and pepper. Add crushed or finely chopped garlic. To stir thoroughly. Add finely chopped parsley. Mix again.

Ingredients:

• 30 gr. parmesan cheese
• bunch of basil
• 50 gr. pine nuts
• 2 garlic cloves
• 3 art. tablespoons of vegetable (preferably olive) oil

Crush basil leaves with salt. Add garlic. Push again in a mortar. Roast the nuts in a dry frying pan and pour into a mortar. Add parmesan cheese. Mix everything well. Pour in oil.

As you can see, there is nothing difficult in preparing a variety of sauces. And with a minimum of effort, you will surprise your guests with a variety of dishes.

Even the most boring vegetables like carrots and broccoli go great with this fragrant and thick sauce. And how good spaghetti is with him. If this sauce is boiled down more, it will come in handy when making pizza.

Baghe nut sauce is quite simple to prepare and versatile in use. It goes well with fish, boiled or fried poultry, eggplant, cauliflower.

In Abkhazia, this sauce is usually made from different varieties of beans - variegated, light and red. If desired, you can add some crushed walnuts to it.

This fragrant bright red pepper sauce is perfect for all lovers of meat and fish kebabs.

blue cheese sauce a preparing 15 minutes. Recipe: 1. Knead the cheese with a fork, add the yolks, yogurt and sour cream, beat with a hand blender until smooth.

Homemade pomegranate sauce "Narsharab" in its taste, color, aroma and consistency is incomparable to what is usually sold in stores. It is ideal for both meat and fish dishes.

Homemade tomato sauce is suitable for various dishes - you can add it to soups, spread on pizza, serve with pasta or bake fish and meat with it.

Saffron sauce. We do not peel the garlic, but only lightly press with the flat side of the knife. We cut the onion finely. We chop the bay leaf. We cut the hot pepper very finely, after removing the seeds. Fry onion, garlic, bay leaf and chili in a deep frying pan with vegetable oil.

Homemade mayonnaise compares favorably with purchased mayonnaise in that it does not contain such unpleasant things as table vinegar, thickeners, emulsifiers and other preservatives. Spend just a little time preparing it, and this excellent natural dressing sauce will always be on your table.

Depending on the method of preparation, tkemali sauce can be used for immediate consumption or for storage for the winter. The sauce is perfect for young potatoes, scrambled eggs, chicken, fish, barbecue - in general, everything fried. It is believed that it is able to neutralize excess fats and promote their combustion.

Red sauce is the basis for preparing dozens of different sauces for fish, meat, poultry, vegetables and eggs. Strong meat broth for the sauce is best prepared in advance. Poured into a bottle and tightly closed, it can stand in the refrigerator for several days.

The most ordinary dishes, served with appropriate sauces, acquire a completely different aroma and taste. Tomato sauces, the recipes for which are given below, are very tasty, low-calorie and easy to prepare. They are great with meat and fish dishes, they can be served with potatoes, rice, pasta.

White bechamel sauce, unlike red sauce, is prepared differently for different dishes. For fish, it is cooked in fish broth, for meat - in meat, and for flour dishes - in milk. To prepare this sauce, milk can be flavored by adding herbs, bay leaves, and various spices to it when heated.

Sour cream sauce is great for fish dishes. Products for its preparation are the most common, especially in season. The main concern is to buy good fat and thick sour cream, homemade is best.

Such a mushroom sauce is best prepared from fresh forest mushrooms: porcini, boletus, boletus, honey mushrooms, but cultivated mushrooms - champignons and oyster mushrooms are also suitable.

This sauce is good to serve with steaks of fish or white game meat, grilled or grilled, cold boiled fish. The main condition is that the tartar sauce must be very cold.

Barbecue sauce has many variations. This recipe is one of the easiest. This sauce can be lubricated with meat, fish, vegetables roasted in the oven or on coals. And with the same sauce they can be served.

Ginger sauce goes well with cold beef - roast beef or baked cold pork. The amount of ginger - both pickled and fresh - can be adjusted to your own taste.

Lemon sauce is prepared quickly, and its recipe is quite simple. The main thing in its preparation is to choose the ripest, freshest, brightest and most resilient lemon.

Alfredo cheese sauce is a real salvation for dryish game. Cut fried game meat into strips or turn raw meat through a meat grinder. Quickly fry the resulting minced meat over high heat in olive oil. Put the prepared meat in a hot sauce, heat it up quickly - and here's the topping for a white "pizza" or a great addition to pasta.

Italian sauce can be used not only as an excellent addition to many fish dishes, but also as an integral part of them. To do this, quickly fry or bake large fish, cut into small pieces and put in the sauce ...

Green sauce prepared according to this recipe can be served with boiled pork, fish, boiled beef and boiled potatoes.

Hollandaise sauce should be prepared right before you eat it. It is very good with boiled asparagus, various cabbages, zucchini, chicory.

Fresh tomato sauce with basil and capers goes well with grilled vegetables, oven-baked potatoes, vegetable cutlets. Throw a party in country style: roast or grill large slices of eggplant, zucchini and peppers. Put them on a dish and serve this sauce.

Orange sauce is a good combination of citrus and mustard. This sauce goes well with fatty lamb or pork, as well as chicken and fish.

Tomato juice (the basis of this sauce) can be obtained in many ways: buy ready-made tomato juice with pulp; dilute natural tomato paste with boiled water; buy ready-made Italian passata (mashed canned tomatoes); chop with a blender or grate good ripe tomatoes on a fine grater, after peeling them.

We offer several healthy sauce recipes that will be useful for those who are on a diet and trying to lose weight, as well as for those who follow a healthy diet and just love to eat deliciously.

The word "sauce" itself comes from the French language, meaning gravy. It is believed that the 17-18 centuries. It was the time of the birth of sauces. Well-known European sauces such as bechamel, onion sauce and mayonnaise appeared during this period.

Traditionally, European sauces consist of two parts: main and additional. The first certainly has a liquid base (cream, milk, vegetable, fish or meat broth), eggs, flour. This part takes up 90% of the entire sauce, it needs to be beaten down or boiled. The additional part contains a variety of applications: flavored, colored or flavored - these are various spices, seasonings, vegetable or fruit purees.

This healthy sauce is also very easy to prepare.

Ingredients:

• 2 ripe avocados
• garlic powder
• black pepper
• lemon juice

Peel the avocado and mash it with a fork, add some lemon juice. Juice is needed so that the avocado does not change its color to brown. Now ¼ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon ground pepper. The preparation of the sauce will take you 15-20 minutes. You can add spices according to your taste. You can also experiment by adding low-fat sour cream to the sauce.
The sauce is suitable for any dishes of fish, meat and vegetables.

Blue cheese sauce

This healthy sauce has a creamy base, so it is very gentle.

Ingredients:

• blue cheese (for example Gorgozola, Dorblu or any other blue blue cheese)
• cream 20% - 100 ml
• ground nutmeg
• lemon juice
• ground black pepper

Pour the cream into the pan and heat it up. Add cheese mashed with a fork and leave to melt in a pan for 7-8 minutes. Remove from heat, add lemon juice and spices. The sauce goes well with pasta and vegetable salads.

Italian sauce

Ingredients:

• olive oil
• balsamic vinegar
• garlic
• salt (sea salt works well)

Mix all ingredients well. It can be served for any salad, you can also bake vegetables, fish and meat with it, or pour over croutons.

sour cream

Ingredients:

• sour cream (15%)
• a couple of cloves of garlic
• chopped dill
• salt and pepper

We mix everything. It is better not to take sour cream more than 15% or dilute it a little with water or milk.
This sauce is perfect for cabbage rolls, potato pancakes, vegetable cutlets or baked potatoes.

Spring

Ingredients:

• greenery
• favorite spices

We put all the products in a blender bowl, add a small amount of water and beat everything.
This sauce is suitable for marinating chicken, roasting potatoes, or just for vegetables.

tomato

Ingredients:

• tomatoes
• garlic
• a pinch of red pepper

Peel the tomatoes, grind in a blender along with spices, onions and garlic. We heat everything in a frying pan.
Serve with rice, meat or chicken. It goes quite well with slices of baked potatoes, baked eggplant and other vegetables.

Classic pesto sauce

Ingredients:

• 30 g pine nuts
• 80 g basil
• 50 g parmesan
• Italian herbs to taste
• 150 g butter

First, in a blender at high speed, mix all the ingredients, except for the oil. Then add oil and mix on low speed.

The sauce is perfect for pasta and of course Caprese salad (mozzarella and tomato slices). Also goes well with fish, meat, toast.

There are a lot of options for healthy sauces. Every day you can come up with a new sauce and pamper yourself with something new and unusual. The main thing is to use natural, fresh and high-quality products.

Gravy can transform the taste of a dish beyond recognition, give it brightness and taste, make it softer or vice versa - spicy. With the help of different sauces, you can beat the same dish many times, from the same base you will always get a variety of masterpieces. In this article, we will tell you how to cook gravy so that it is tasty and fragrant.

A few general tips for making gravy:

Tip number 1 - in the classic version, gravy is prepared from the liquid that fish, meat or poultry release during frying by thickening it with starch or flour or by evaporating it and adding various seasonings and spices. However, vegetarians can also make various gravies based on vegetables and the juice that comes out when they are fried.

Tip number 2 - the most important thing in making gravy is keeping the proportion: 1 cup of liquid per 1.5 tbsp. spoons of flour or starch. There is an important point here: before throwing flour or starch into a liquid, be sure to dilute them in cold water so that lumps do not form when mixed.

Tip #3 - Prepare the gravy in the same bowl that was used to prepare the dish it's based on.

Tip number 4 - fantasize! Gravy can be prepared from a wide variety of products. In our article, we have made a selection of recipes for all occasions, but do not limit yourself to them, create something new!

Gravy for pasta

• onion - 2 heads
• mushrooms - 400 g
• cream - 3 tbsp. spoons
• salt, pepper, basil - to taste

So, we are preparing mushroom sauce for pasta. To do this, peel and finely chop the onion, fry it in a pan in vegetable oil.

We cut the mushrooms and also fry them in a pan with onions until the water has completely evaporated.

Add salt, pepper and basil, pour over everything with cream and cook, stirring, until the gravy thickens. In order for this to happen faster, you can add 1-2 tbsp. spoons of flour and mix thoroughly so that there are no lumps. Mushroom spaghetti sauce is ready!

Gravy with meat

In Russia, it is traditionally believed that gravy with meat is best suited to any side dish. This is so, meat gravy can generally act as a separate dish. There are a huge number of recipes for making meat gravy: it can be prepared from different ones. Pork gravy is considered the most common in our country, because it turns out delicious, the meat is soft and does not require long heat treatment. Also, the gravy can be made tomato, cheese, creamy, or you can add various vegetables and spices. The main condition is that the meat gravy cannot be homogeneous; pieces of meat must be visible in it, i.e. If you wish, you can beat the base in a blender, turning it into a puree, but the meat in it should be chopped.

To prepare the classic meat gravy, you will need:

• meat (pork or beef) - 1 kg
• tomatoes - 2 pcs.
• onion - 1 head
• carrots - 1 pc.
• flour - 2 tbsp. spoons
• water - 1 glass
• salt, pepper - to taste

First you need to clean, wash and cut the meat into small pieces. Then fry it in vegetable oil for 15-20 minutes over medium heat.

At this time, peel the onions and carrots, cut the onions and tomatoes into cubes, grate the carrots and add to the meat.

When the onion turns golden, add the flour to the pan and pour in the water, stirring gently so that the gravy is without lumps. Now you need to close the pan and simmer over low heat for 30 minutes. At the end of cooking, add salt, pepper, your favorite seasonings, finely chopped garlic if desired. The gravy is ready, it must be served hot with any side dish.

Chicken gravy

In general, chicken gravy is a very convenient thing! It is prepared quickly, from products that are always in the refrigerator, it turns out delicious and goes well with any side dish or just a salad. Classic chicken gravy is prepared in the same way as meat gravy, only it takes 1.5 times less time. We will tell you how to prepare an exquisite and tender gravy of chicken, cheese and cream, it will decorate any of your dishes. To prepare it, take:

• chicken fillet - 600 g
• hard cheese - 200 g
• cream - 100 ml
• flour - 3 tbsp. spoons
• garlic, spices, salt, pepper - to taste

Everything is simple. Cut the fillet into pieces and fry them a little in vegetable oil.

When the chicken is ready, pour the cream into the pan and sprinkle everything with grated cheese, stir until the cheese is melted.

Bring the mixture to a boil over low heat, then add finely chopped garlic, salt and your favorite spices. You can add finely chopped fresh herbs (especially good with chicken basil, sage or oregano). Mix - the gravy is ready!

Gravy for cutlets

The gravy for patties is a childhood memory, many of us remember the classic taste of gravy in the cafeteria at school or at summer camp. Delicious gravy can make cutlets even more fragrant and fragrant. Most often, sauces for cutlets are prepared on the basis of tomatoes or tomato paste, adding garlic, onions, herbs, vegetables or mushrooms to them. An alternative is gravy based on sour cream or cream. We suggest you prepare a spicy cheese sauce for cutlets, which will be an original addition to a classic meat dish. To prepare it, take:

• processed cheese - 2 pcs.
• celery - 100 g
• flour - 2 tbsp. spoons
• water (or white wine) - 2 cups
• butter - 50 g
• chili pepper - 0.25 pod
• dried herbs, salt, pepper - to taste

Grate the cheese and celery on a fine grater, and chop the chili.

Saute the celery and chili in butter, salt and lightly season the vegetables.

Gradually add flour to the pan and fry it with vegetables for 5 minutes, then pour in the same water (or wine), bring to a boil.

Once the mixture begins to boil, add the grated cheese to it and stir until it melts. Serve the gravy immediately with the meatballs!

tomato sauce

"Classics of the genre" is considered tomato sauce or its alternative - tomato paste sauce. In general, tomato sauce came to us from Italy, and not by itself, but in company with meat, in the form of spaghetti bolognese sauce. However, gradually the housewives learned how to make tomato sauce without minced meat, serving it with meat in various forms or simply seasoning various dishes with it. Let's prepare a delicious tomato sauce with mint, which is perfect for any kind of meat, fish or poultry, as well as for a lean side dish. To prepare, take:

• onion - 1 head
• tomato paste - 2 tbsp. spoons or tomatoes - 4-5 pcs.
• flour - 2 tbsp. spoons
• meat or vegetable broth - 2-3 cups
• mint (dry or fresh) - 2 tbsp. spoons
• salt, spices - to taste

Finely chop the onion and tomatoes, fry them in oil. If you are using tomato paste, then just add it to the onion.

Once the onion is golden, add flour and mix well. Pour in the broth and mix well again.

Salt and pepper the mixture, don't overdo the spices so as not to drown out the aroma and taste of mint. Add chopped mint and bring the mixture to a boil while stirring constantly. If you like a smooth gravy, you can beat it with a blender.

Gravy for rice

And finally - vegetarian gravy for rice. You can add meat to it if you wish, so the recipe is not final. For cooking you will need:

• eggplant (zucchini, zucchini) - 2 pcs.
• onion - 1 head
• carrots - 1 pc.
• garlic - 2 cloves
• tomatoes - 2 pcs.
• cream - 1 cup
• flour - 2-3 tbsp. spoons
• salt, spices - to taste

Recipe step by step:

1. Clean the vegetables and chop finely. First, fry the onions and carrots in vegetable oil, then add the eggplants to them and fry until golden brown, then add the tomatoes.
2. Sprinkle vegetables with garlic, salt, pepper and add flour, mix everything.
3. Gradually pour in the cream, stirring constantly.
4. Bring to a boil and turn off. You can whip the gravy in a blender if you like.

Now you know how to make gravy from absolutely any ingredients. Experiment! Good luck with your recipes and delicious dishes!