How to make red barbecue sauce. Barbecue sauces - a variety of flavors for your favorite meat dish

Warm days are rapidly approaching, and with them trips to the shore of a reservoir or just to the forest. Barbecue is an integral part of this type of recreation. There are a large number of his recipes, many have some favorite cooking methods.

But you always want to try something new, it's nice to surprise you with a spicy taste. Let's analyze several recipes for barbecue sauces that will help make grilled meat a real culinary masterpiece.

Soy sauce

Cooking order:

1. Pork with low fat content is thoroughly washed under running water, cut into pieces of your favorite size;
2. Prepared meat is placed in a container (pot, bowl or something else), and then poured with soy sauce. Mixing occurs until each piece is saturated;
3. Onion rings and bay leaf are poured over pork, mixed thoroughly;
4. Pepper, paprika, salt are added and the kebab is mixed again;
5. The finished dish is placed in the refrigerator, where it marinates for 4 hours.

May be used as a condiment. For this you need:

1. Prepare a mixture of one part soy sauce and three mayonnaise;
2. Added crushed garlic, ground black pepper to taste;
3. Sugar, salt are contraindicated, they deprive the taste of piquancy.

Based on tomato paste

A very popular tomato sauce for barbecue. The main thing is to choose a red paste (they come with a brown or orange tint). You need the following ingredients:

• Tomato paste - 0.5-1 liter;
• Garlic (a few cloves);
• One head of onion is enough, fresh dill with parsley (finely chopped);
• A large spoonful of sugar, tea salt;
• A glass of water, black pepper and basil if needed.

How to cook:

1. 1. Pasta is laid out in a saucepan, poured with water. Then put on a small fire. Stirring continuously, bring the mixture to a boil;

1. 1. The rest of the ingredients are added, except garlic. The sauce boils for about 5 minutes;

1. 1. Crushed garlic is thrown into the dish removed from the fire;

1. The sauce cools down and infuses. Readiness occurs when cooled to 20 degrees.

white sauce

Wine is used as the main ingredient. Here is one of the options. We are preparing:

• White wine, not less than 120 milliliters;
• 100 grams of butter;
• One onion, 3 cloves of garlic;
• 50 grams of freshly squeezed lemon juice;
• 300 grams of mayonnaise, 1 tablespoon of mustard and sugar;
• Salt, ground pepper.

Cooking process:

1. Onions and garlic are finely chopped, but it is better to use a blender or meat grinder;
2. The frying pan heats up, while the oil melts in it. Then fried onions with garlic;
3. Wine is added. The mixture boils in a frying pan with an open lid until the volume of liquid visually decreases approximately in half;
4. The rest of the ingredients are poured out and boil for a short time. The pan is removed from the fire;
5. The dish is served chilled with barbecue.

Pomegranate juice as a base

Required components:

• 150 grams of pomegranate juice;
• 250 grams of red wine (sweet varieties are selected);
• A teaspoon of pepper, salt, half a spoonful of starch;
• Basil, hot red pepper;
• A few cloves of garlic.

Steps for obtaining the finished sauce:

1. Pomegranate juice and red wine in equal proportions fill the container, put it on a moderate fire;
2. Spices, salt and pepper, crushed garlic are added;
3. Stirring constantly, the mixture is brought to a boil. After that, the container is covered with a lid and languishes for 20 minutes over low heat;
4. Before turning off, starch is added, previously diluted in the rest of the wine. The dish thickens and is removed from the oven;
5. Served with meat chilled to room temperature.

Read on for the gourmet recipe.

Making Worcestershire sauce at home is not so easy, and its price is very high, so we suggest you read this real aristocratic seasoning.

Italian pasta with carbonara sauce, what could be tastier! .

sour cream sauce

For him it is necessary:

• 350 grams of sour cream;
• Two tablespoons of butter;
• 4 tablespoons finely chopped dill and parsley;
• About 100 grams of meat broth;
• 2 tablespoons flour, salt, pepper.

Cooking order:

1. Butter is melted in a frying pan, then flour is added there and fried until a characteristic golden color appears;
2. The resulting mixture is poured into a saucepan with broth, put on a small fire;
3. When the composition begins to thicken, sour cream is added to it. Almost ready sauce is cooked for a few more minutes;
4. At the end, greens, spices, salt to taste are poured;
5. Can be consumed chilled.

Georgian variant

The following products are needed:

• About 2 kilograms of ripe tomatoes;
• Garlic, greens;
• Basil or oregano;
• Adjika, ground pepper.

Cooking:

1. Tomatoes are peeled, cut in half. Seeds and other things are removed from them. Thus, pure pulp should remain;
2. Pass the tomatoes through a meat grinder or blender;
3. Pour the resulting thick mixture into a saucepan and turn on a small fire;
4. After boiling, the sauce is cooked for another 20 minutes;
5. 5 minutes before readiness, we fall asleep a crushed clove of garlic, half a tablespoon of adjika, greens, pepper, spices to taste. The composition is thoroughly mixed;
6. The sauce is served chilled from the refrigerator.

Tkemali

This sauce recipe was created specifically for barbecue. Initially, the basis of the dish was red sour cherry plum, but it is quite difficult to find it, so you can use plums (frozen ones from the supermarket will also work). What do you need:

• A kilogram of plums (you need to purchase a little more, since the weight of the product in the recipe is indicated without seeds);
• 50 grams of sugar, cilantro, dill;
• Three cloves of garlic, half a teaspoon of coriander (fortunately now it is not a problem to get it);
• Salt, ground red pepper to taste.

How to cook:

1. Plums are ground with a meat grinder, the resulting thick juice is sent to the pan. A small fire is turned on;
2. Sugar and salt are added. The resulting mixture is boiled for 5 minutes;
3. Then the rest of the ingredients are poured (garlic should be finely chopped or crushed). The sauce is brought to a boil and removed from heat;
4. Served chilled from the refrigerator.

A deliciously prepared sauce will add a new taste to the meat, make a holiday or outdoor recreation truly unforgettable. And among relatives and friends, you will enjoy the glory of a professional chef.

#1

What will be required?

3 cloves of garlic;
1 tomato;
2 tbsp. l. olive oil;
2 tbsp. l. water;
1 st. l. grape vinegar;
dill, basil, parsley.

How to cook?
Finely chop the greens, cut the tomato into small cubes, pass the garlic through a press. Combine all ingredients and mix well.

olinchuk/Depositphotos.com

#2

What will be required?

2-3 cloves of garlic;
2 tbsp. l. Dijon mustard;
2 tbsp. l. tomato paste;
1 tsp apple cider vinegar;
greens (dill, parsley, cilantro, green onions and so on).

How to cook?
Chop greens and garlic finely. Mix mustard, tomato paste and vinegar, combine them with herbs. Mix and let stand.

#3

What will be required?

100 g gooseberries;
3-4 cloves of garlic;
1 tsp olive oil;
a pinch of ground ginger.

How to cook?
This sauce goes well with fatty kebabs. To make it, you need to chop the gooseberries and garlic and mix with a blender. Then add olive oil and ginger to them.

#4

What will be required?

500 g of ketchup;
150 ml of water;
100 ml apple cider vinegar;
100 g cane sugar;
2 tbsp. l. mustard;
1 st. l. onion powder;
1 st. l. garlic powder;
0.5 tsp cayenne pepper.

How to cook?
Combine all the ingredients in a saucepan and put it on a slow fire. Cook, stirring constantly, for 20 minutes. The sauce will turn out liquid, but not watery, moderately sweet and spicy. Allow to cool before serving. Can be prepared on the eve of a field trip.

#5

What will be required?

1 chicken egg;
1 st. l. Dijon mustard;
100 ml of olive oil;
salt and pepper to taste.

How to cook?
All you need from an egg is protein. It must be beaten with a mixer along with mustard. Then, while continuing to beat, carefully pour in the olive oil. Add salt and pepper to taste. The sauce will be thick and perfect for chicken.

vichie81/depositphotos.com

#6

What will be required?

2 tbsp. l. honey;
2 tbsp. l. lemon juice;
0.5 tsp dry mustard;
0.5 tsp red ground pepper.

How to cook?
Combine all ingredients and heat over low heat until boiling. Cool before serving.

#7

What will be required?

500 g of ketchup;
100 g of sugar;
3 cloves of garlic;
1 small onion;
2 tbsp. l. water;
2 tbsp. l. olive oil;
1 st. l. apple cider vinegar;
1 st. l. tomato paste;
1 st. l. Worcestershire sauce;
1 tsp liquid smoke;
1 tsp mustard powder;
0.5 tsp chili pepper;
ground black pepper to taste.

How to cook?
Chop the onion, add water and grind with a blender to a puree consistency. Heat olive oil over medium heat, add onion puree to it. Cook until the mixture is lightly browned. Add the rest of the ingredients (pass the garlic through a press) and, stirring constantly, keep on fire for another 20 minutes. The sauce will turn out very fragrant, perfect for ribs.

#8

What will be required?

300 g frozen or fresh lingonberries;
100 g frozen or fresh currants;
3 art. l. Sahara;
1 st. l. grated ginger.

How to cook?
Grind the berries with a blender until a homogeneous puree-like consistency. In a small saucepan, simmer the berries and sugar over low heat until the sugar dissolves and the mixture comes to a boil. After that, add ginger and keep on fire for another 3 minutes. Cool before serving and you can add a few fresh cranberries or currants. The sauce goes well with red meat.

#9

What will be required?

250 g horseradish;
250 g of beets;
200 ml of water;
1 st. l. 9% vinegar;
1 tsp salt.

How to cook?
Peel horseradish and pass through a meat grinder. Peel fresh beets and grate on a coarse grater. Combine these and other ingredients and mix well. Can be prepared ahead of time and stored in the refrigerator.

#10

What will be required?

100 ml of olive oil;
20 g of hard cheese;
2 cloves of garlic;
1 chicken egg;
3 tsp mustard;
1 tsp dry milk;
0.5 tsp lemon juice;
salt and ground black pepper to taste.

How to cook?
Break the egg into a deep bowl. Salt and pepper. Add mustard, milk powder and lemon juice. Beat with a mixer or blender. Whisking constantly, pour in the olive oil in a thin stream. Beat until a homogeneous thick mass is formed. Pass the garlic through a press, grate the cheese on a fine grater and add them to the resulting mixture. To stir thoroughly. The sauce goes well with grilled white meat and fish.

bberry/Depositphotos.com

#11

What will be required?

500 g of yogurt without additives;
1 medium sized fresh cucumber;
3 cloves of garlic;
1 small green chili pepper;
dill;
ground black pepper;
balsamic vinegar.

How to cook?
Peel the cucumber and grate. Pass the garlic through a press, finely chop the dill. Remove the seeds from the chili pepper and chop finely. Combine all ingredients with yogurt and stir. Pepper and add balsamic vinegar to taste. The sauce is good with lamb skewers.

#12

What will be required?

200 ml pomegranate juice;
300 ml of sweet red wine;
3 cloves of garlic;
1 tsp Sahara;
1 tsp salt;
0.5 tsp starch;
basil;
black and red ground pepper to taste.

How to cook?
Mix pomegranate juice and 200 ml of wine. Pass the garlic through a press, chop the basil. Combine these ingredients, as well as sugar, salt and ground pepper in a saucepan and put it on a slow fire. When it boils, cover with a lid and cook for another 20 minutes. Then add starch, diluted in the rest of the wine, and keep until thick. Serve chilled. The sauce also goes well with lamb.

#13

What will be required?

50 g of sour cream with a fat content of 30%;
2 chicken eggs;
2 tbsp. l. Sahara;
2 tbsp. l. table vinegar;
1 st. l. flour;
salt to taste.

How to cook?
Mix salt, sugar and vinegar. Boil the eggs, only the yolks are required. They need to be wiped with sour cream and flour. Then add salted and sweetened vinegar to this mixture. Bring all this to a boil over high heat. Get a thick tasty sauce.

#14

What will be required?

200 g pitted prunes;
200 g of peeled walnuts;
500 g of spicy ketchup;
1 lemon.

How to cook?
Rinse the prunes and rub through a sieve. Scald nuts with boiling water and crush. Squeeze the juice from the lemon, and grate the zest on a fine grater. Combine ketchup, prunes, nuts and zest in a saucepan. Cook for about 5 minutes. At the end, add lemon juice, mix thoroughly, remove from heat and cool.

#15

What will be required?

200 g dried apricots;
3 medium green apples;
100 ml sherry or other fortified wine;
2 tsp curry powder;
salt and black ground pepper to taste.

How to cook?
Soak dried apricots in wine and leave for 10-12 hours. After that, add to the curry mixture and beat with a blender until the consistency of puree. Peel the apples, remove the core, finely chop. Combine them with dried apricot puree, salt and pepper to taste. The sauce sets off the chicken skewers well.

#16

What will be required?

100 g mustard;
150 g of hot pepper;
300 g of apples;
300 g carrots;
300 g of garlic;
400 g of tomatoes;
500 g of bell pepper;
200 ml of 9% vinegar;
2 tbsp tomato paste;
parsley;
salt.

How to cook?
This sauce is a la adjika, but without preservation. Remove seeds from sweet and hot peppers. Peel the apples, remove the core. Peel the tomatoes. Pass all vegetables through a meat grinder. Then add tomato paste, vinegar, mustard, chopped garlic and parsley to them, salt to taste. Mix well and let it brew for several hours.

Denis Vrublevski/Shutterstock.com

#17

What will be required?

100 ml dry white wine;
200 g cream with a fat content of 30%;
5 cherry tomatoes;
half an onion;
1 st. l. butter;
lemon juice, salt and pepper to taste.

How to cook?
Finely chop the onion and fry in butter until soft. Then pour the wine and diced tomatoes into the pan. Simmer for 1-2 minutes. Add cream, salt, pepper and season with lemon juice. Mix and boil until thick. When the sauce has cooled, add chopped parsley to it. It is good for grilled fish steaks and for chicken.

#18

What will be required?

1 kg plums;
3 art. l. Sahara;
2 tbsp. l. salt;
5 cloves of garlic;
0.5 tsp red ground pepper;
0.5 tsp coriander;
fresh dill and cilantro.

How to cook?
Wash the plum, remove the pits and pass through a meat grinder. In a saucepan or saucepan, combine plum puree, sugar and salt. Boil for 5 minutes. Then add chopped garlic and herbs, pepper and coriander. When it boils, remove from heat and let cool. The sauce goes well with pork and lamb skewers.

#19

What will be required?

Have a delicious picnic, dear readers!

We invite you to continue our list. What sauce do you eat barbecue with? Write in the comments.

Rarely, when eating barbecue, we do without sauces - one or another sauce, as a rule, always accompanies a dish so beloved by many. In this article we will talk about preparing a variety of sauces for various types of barbecue - from vegetables, meat, mushrooms, chicken, fish.

Each person has an individual taste - one prefers kebabs exclusively from lamb, another from chicken, a third from pork classics, and a fourth prefers not to eat meat at all and likes to make kebabs from vegetables or mushrooms. There are also many fans of fish barbecue. But all lovers of this dish have one thing in common - sauces. Sauce is needed for any barbecue, as it plays a significant role in the perception of this dish. Take, for example, vinegar water - this is, in fact, the most popular sauce that is poured over barbecue during or after cooking, but there are many other interesting options.

Of course, there are people who will say that a good kebab does not need any sauce, but this is a matter of taste, and most fans of the dish still prefer to eat it with sauce.

There are a lot of barbecue sauces, and which one you prefer to this or that barbecue is also a matter of taste. However, there are well-established flavor combinations, according to which, for example, it is better to serve fish barbecue with lemon sauce, and for lamb, sauces based on natural yogurt are considered optimal. Based on these most popular flavor combinations, we will talk about several options for sauces for different types of barbecue, which you can easily and quickly prepare yourself.

The most popular shish kebab sauces with a well-established recipe in many countries of the world are American Barbecue sauce, Caucasian Narsharab, Georgian Satsebeli, as well as Adjika and Tkemali. These sauces can be prepared on your own or bought in a store - they are suitable for any type of barbecue.

YOGHURT SAUCE RECIPE FOR LAMB SHASHLIK

200ml natural yoghurt
2-3 garlic cloves
1 cucumber
1 bunch dill
1 small green chili pepper
balsamic vinegar
pepper, salt

How to make yoghurt sauce for lamb skewers:

Peel the cucumber from the skin, grate it into a bowl on a fine grater.

Peel and pass the garlic through a press, rinse the dill and dry, then finely chop.

Remove seeds from hot peppers, chop the pulp.

Add all prepared products to plain (natural) yogurt, pepper and salt, add balsamic vinegar to taste, mix thoroughly and serve this yogurt sauce with lamb skewers.

Bon appetit!

TOMATO SAUCE RECIPE FOR PORK SHASHLIK

500g fresh tomatoes
1 head of garlic
1 large onion
1 hot pepper
sugar
salt
vinegar

How to make tomato sauce for pork skewers:

Scald the tomatoes with boiling water, remove the skin, finely chop the pulp and simmer until thickened in a small amount of refined vegetable oil over low heat.

Add sugar and salt, chopped pulp of hot pepper (without seeds), seasonings to taste (a mixture of peppers), garlic and a little vinegar passed through a press to the tomatoes, mix and simmer everything together for another couple of minutes.

Grind and marinate in vinegar water (vinegar and water 1 to 1) onions for an hour.

Combine pickled onion and tomato mass, mix and serve with pork skewers.

Bon appetit!

Traditionally, it is believed that tomato sauces are best suited for pork skewers.

RECIPE FOR NUT SAUCE FOR POULTRY SHASHLIK (CHICKEN, DUCK, TURKEY)

150ml water
100 ml pomegranate juice or 1 tbsp. wine vinegar
1 cup shelled walnuts
2-3 garlic cloves
2-3 tbsp chopped cilantro
1 tsp suneli hops and red ground pepper
½ tsp saffron and coriander

How to make chicken barbecue sauce:

You can grind the products for the sauce (nuts, garlic, cilantro) manually or using a blender.

Combine chopped nuts, cilantro and garlic, salt, add spices - saffron, coriander, red pepper, suneli hops, mix everything.

Combine vinegar or pomegranate juice with non-hot boiled water, mix, then dilute the thick nut-spicy mass with this mixture with vigorous stirring.

Bon appetit!

Many sauces are perfect for chicken - tomato, sour cream, garlic, mushroom, etc.

LEMON SAUCE RECIPE FOR FISH SHASHLIK

½ lemon - grated zest
7 tbsp corn or other vegetable oils
3 tbsp lemon juice
2 tbsp tarragon
½ tsp salt, sugar and ground mustard seeds
1 pinch ground black pepper

How to make lemon sauce for fish skewers:

Squeeze the juice from the lemon, grate the zest on a fine grater, combine 3 tbsp. lemon juice and zest, add mustard, black pepper and chopped tarragon.

Combine the prepared mixture with corn oil, sugar and salt, beat everything with a mixer or blender.

Bon appetit!

RECIPE OF GARLIC SAUCE FOR VEGETABLE SHASHLIK

200g garlic
50ml vegetable oil
2 tsp ground red pepper

How to make garlic sauce for vegetarian barbecue:

Peel and pass the garlic cloves through a press, heat the vegetable oil very strongly in a pan, then let it cool, put the garlic gruel and simmer over low heat - the garlic should give the juice to the oil.

Add red ground pepper to the garlic oil, mix and serve the sauce for shish kebab of vegetables or mushrooms.

Bon appetit!

Using different types of vegetable oil, you can slightly change the taste of the sauce, you can also use different ground peppers - hot red, black, sweet paprika, etc.

And what barbecue sauces do you often cook, friends? Or do you prefer to get by with simple and familiar ketchup? Tell us about it in the comments to this article.

VIDEO RECIPE OF SAUCE FOR SHASHLIK

And now 20 more recipes

Departure to nature without a barbecue is like football without a ball. We have already talked about the very best marinades, and today we will share recipes for sauces for meat. Choose your favorite supplement to your liking.

#1

What will be required?

3 cloves of garlic;
1 tomato;
2 tbsp. l. olive oil;
2 tbsp. l. water;
1 st. l. grape vinegar;
dill, basil, parsley.

How to cook?
Finely chop the greens, cut the tomato into small cubes, pass the garlic through a press. Combine all ingredients and mix well.

olinchuk/Depositphotos.com

#2

What will be required?

2-3 cloves of garlic;
2 tbsp. l. Dijon mustard;
2 tbsp. l. tomato paste;
1 tsp apple cider vinegar;
greens (dill, parsley, cilantro, green onions and so on).

How to cook?
Chop greens and garlic finely. Mix mustard, tomato paste and vinegar, combine them with herbs. Mix and let stand.

#3

What will be required?

100 g gooseberries;
3-4 cloves of garlic;
1 tsp olive oil;
a pinch of ground ginger.

How to cook?
This sauce goes well with fatty kebabs. To make it, you need to chop the gooseberries and garlic and mix with a blender. Then add olive oil and ginger to them.

#4

What will be required?

500 g of ketchup;
150 ml of water;
100 ml apple cider vinegar;
100 g cane sugar;
2 tbsp. l. mustard;
1 st. l. onion powder;
1 st. l. garlic powder;
0.5 tsp cayenne pepper.

How to cook?
Combine all the ingredients in a saucepan and put it on a slow fire. Cook, stirring constantly, for 20 minutes. The sauce will turn out liquid, but not watery, moderately sweet and spicy. Allow to cool before serving. Can be prepared on the eve of a field trip.

#5

What will be required?

1 chicken egg;
1 st. l. Dijon mustard;
100 ml of olive oil;
salt and pepper to taste.

How to cook?
All you need from an egg is protein. It must be beaten with a mixer along with mustard. Then, while continuing to beat, carefully pour in the olive oil. Add salt and pepper to taste. The sauce will be thick and perfect for chicken.

vichie81/depositphotos.com

#6

What will be required?

2 tbsp. l. honey;
2 tbsp. l. lemon juice;
0.5 tsp dry mustard;
0.5 tsp red ground pepper.

How to cook?
Combine all ingredients and heat over low heat until boiling. Cool before serving.

#7

What will be required?

500 g of ketchup;
100 g of sugar;
3 cloves of garlic;
1 small onion;
2 tbsp. l. water;
2 tbsp. l. olive oil;
1 st. l. apple cider vinegar;
1 st. l. tomato paste;
1 st. l. Worcestershire sauce;
1 tsp liquid smoke;
1 tsp mustard powder;
0.5 tsp chili pepper;
ground black pepper to taste.

How to cook?
Chop the onion, add water and grind with a blender to a puree consistency. Heat olive oil over medium heat, add onion puree to it. Cook until the mixture is lightly browned. Add the rest of the ingredients (pass the garlic through a press) and, stirring constantly, keep on fire for another 20 minutes. The sauce will turn out very fragrant, perfect for ribs.

#8

What will be required?

300 g frozen or fresh lingonberries;
100 g frozen or fresh currants;
3 art. l. Sahara;
1 st. l. grated ginger.

How to cook?
Grind the berries with a blender until a homogeneous puree-like consistency. In a small saucepan, simmer the berries and sugar over low heat until the sugar dissolves and the mixture comes to a boil. After that, add ginger and keep on fire for another 3 minutes. Cool before serving and you can add a few fresh cranberries or currants. The sauce goes well with red meat.

#9

What will be required?

250 g horseradish;
250 g of beets;
200 ml of water;
1 st. l. 9% vinegar;
1 tsp salt.

How to cook?
Peel horseradish and pass through a meat grinder. Peel fresh beets and grate on a coarse grater. Combine these and other ingredients and mix well. Can be prepared ahead of time and stored in the refrigerator.

#10

What will be required?

100 ml of olive oil;
20 g of hard cheese;
2 cloves of garlic;
1 chicken egg;
3 tsp mustard;
1 tsp dry milk;
0.5 tsp lemon juice;
salt and ground black pepper to taste.

How to cook?
Break the egg into a deep bowl. Salt and pepper. Add mustard, milk powder and lemon juice. Beat with a mixer or blender. Whisking constantly, pour in the olive oil in a thin stream. Beat until a homogeneous thick mass is formed. Pass the garlic through a press, grate the cheese on a fine grater and add them to the resulting mixture. To stir thoroughly. The sauce goes well with grilled white meat and fish.

bberry/Depositphotos.com

#11

What will be required?

500 g of yogurt without additives;
1 medium sized fresh cucumber;
3 cloves of garlic;
1 small green chili pepper;
dill;
ground black pepper;
balsamic vinegar.

How to cook?
Peel the cucumber and grate. Pass the garlic through a press, finely chop the dill. Remove the seeds from the chili pepper and chop finely. Combine all ingredients with yogurt and stir. Pepper and add balsamic vinegar to taste. The sauce is good with lamb skewers.

#12

What will be required?

200 ml pomegranate juice;
300 ml of sweet red wine;
3 cloves of garlic;
1 tsp Sahara;
1 tsp salt;
0.5 tsp starch;
basil;
black and red ground pepper to taste.

How to cook?
Mix pomegranate juice and 200 ml of wine. Pass the garlic through a press, chop the basil. Combine these ingredients, as well as sugar, salt and ground pepper in a saucepan and put it on a slow fire. When it boils, cover with a lid and cook for another 20 minutes. Then add starch, diluted in the rest of the wine, and keep until thick. Serve chilled. The sauce also goes well with lamb.

#13

What will be required?

50 g of sour cream with a fat content of 30%;
2 chicken eggs;
2 tbsp. l. Sahara;
2 tbsp. l. table vinegar;
1 st. l. flour;
salt to taste.

How to cook?
Mix salt, sugar and vinegar. Boil the eggs, only the yolks are required. They need to be wiped with sour cream and flour. Then add salted and sweetened vinegar to this mixture. Bring all this to a boil over high heat. Get a thick tasty sauce.

#14

What will be required?

200 g pitted prunes;
200 g of peeled walnuts;
500 g of spicy ketchup;
1 lemon.

How to cook?
Rinse the prunes and rub through a sieve. Scald nuts with boiling water and crush. Squeeze the juice from the lemon, and grate the zest on a fine grater. Combine ketchup, prunes, nuts and zest in a saucepan. Cook for about 5 minutes. At the end, add lemon juice, mix thoroughly, remove from heat and cool.

#15

What will be required?

200 g dried apricots;
3 medium green apples;
100 ml sherry or other fortified wine;
2 tsp curry powder;
salt and black ground pepper to taste.

How to cook?
Soak dried apricots in wine and leave for 10-12 hours. After that, add to the curry mixture and beat with a blender until the consistency of puree. Peel the apples, remove the core, finely chop. Combine them with dried apricot puree, salt and pepper to taste. The sauce sets off the chicken skewers well.

#16

What will be required?

100 g mustard;
150 g of hot pepper;
300 g of apples;
300 g carrots;
300 g of garlic;
400 g of tomatoes;
500 g of bell pepper;
200 ml of 9% vinegar;
2 tbsp tomato paste;
parsley;
salt.

How to cook?
This sauce is a la adjika, but without preservation. Remove seeds from sweet and hot peppers. Peel the apples, remove the core. Peel the tomatoes. Pass all vegetables through a meat grinder. Then add tomato paste, vinegar, mustard, chopped garlic and parsley to them, salt to taste. Mix well and let it brew for several hours.

Denis Vrublevski/Shutterstock.com

#17

What will be required?

100 ml dry white wine;
200 g cream with a fat content of 30%;
5 cherry tomatoes;
half an onion;
1 st. l. butter;
lemon juice, salt and pepper to taste.

How to cook?
Finely chop the onion and fry in butter until soft. Then pour the wine and diced tomatoes into the pan. Simmer for 1-2 minutes. Add cream, salt, pepper and season with lemon juice. Mix and boil until thick. When the sauce has cooled, add chopped parsley to it. It is good for grilled fish steaks and for chicken.

#18

What will be required?

1 kg plums;
3 art. l. Sahara;
2 tbsp. l. salt;
5 cloves of garlic;
0.5 tsp red ground pepper;
0.5 tsp coriander;
fresh dill and cilantro.

How to cook?
Wash the plum, remove the pits and pass through a meat grinder. In a saucepan or saucepan, combine plum puree, sugar and salt. Boil for 5 minutes. Then add chopped garlic and herbs, pepper and coriander. When it boils, remove from heat and let cool. The sauce goes well with pork and lamb skewers.

#19

What will be required?

Mayonnaise (preferably homemade);
soy sauce in a ratio of one to three (for 100 g of mayonnaise 30 g of soy sauce);
garlic and ground black pepper to taste.

How to cook?
Mix mayonnaise and soy sauce, add garlic and pepper passed through a press. The sauce has a spicy taste and is suitable for beef and pork skewers.

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What will be required?

300 g sour cream;
100 ml of broth;
30 g butter;
1 st. l. flour;
dill and parsley;
salt and pepper to taste.

How to cook?
Fry flour in butter until golden brown. Then pour the broth into the pan and simmer until thickened. After that, add sour cream, finely chopped greens, salt and pepper. Simmer for 3 more minutes. Cool and serve with seafood, fish or chicken skewers.

Real gourmets know that shish kebab is served on the table with a well-chosen sauce. The simplest dressing is a mixture of ketchup and mayonnaise, which has long become boring to everyone and is unlikely to fully emphasize the taste of meat, making the dish truly fragrant and tasty. But you should not limit yourself to this, because the recipes for barbecue sauces are very diverse, from which you can choose any if you need to cook a truly real meat masterpiece. Now we will tell you how to make barbecue sauce at home in nine original versions step by step and with a photo.

tomato dressing

Ideal for any barbecue, not only from meat, but also from fish. It is best to prepare it from natural tomato paste of red saturated color.

1. Place a glass of warm water and a liter of tomato paste in a saucepan, mix and put on a medium flame. Stir all the time until boiling;
2. When the mass boils, add a finely chopped onion to it, salt, pepper, add any greens and a little basil;
3. Let the mixture boil for four minutes, remove from the flame, finely chop five medium cloves of garlic and put in a saucepan, then let the dressing cool to 20 degrees.

As you can see, tomato sauce for barbecue is very quick and easy to make and is one of the most popular.

Dressing for barbecue in Georgian

Spice lovers will love this kebab sauce, because it has a unique aroma and a special spicy piquancy.

1. Take one and a half kilograms of tomatoes, remove the skin from each and cut them in half, removing the seeds. Grind the remaining pulp in a blender;
2. Place the resulting thick mass in a saucepan and cook after it boils on a small flame for about 20 minutes;
3. Put in the dressing five minutes before the end of cooking a finely chopped head of garlic, a small bunch of your favorite herbs (parsley, dill, cilantro) and one sprig of oregano and basil. Half a large spoonful of adjika and a little red ground pepper are also added;
4. Everything is mixed well, the saucepan is covered with a lid and cools. After that, the product can be served with meat.

Barbecue dressing with soy sauce

A popular barbecue sauce, the cooking process of which is very fast. You can also use it as a marinade in which meat is soaked.

1. One part of soy sauce (half a cup) is thoroughly mixed with three parts of mayonnaise (one and a half cup);
2. Black pepper is added (to taste) and a clove of garlic grated on a fine grater, then everything is well whipped with a fork. The dressing is quite spicy.

white sauce

The cooking scheme is as follows:

1. Grind one onion and three cloves of garlic in a blender or finely chop by hand;
2. Heat the pan, put five large spoons of butter and vegetables in it, fry everything together a little, remembering to stir regularly;
3. Add 130 g of dry white wine, mix well and simmer the dressing on a low flame until it is reduced by half;
4. Next, pour in lemon juice (4 small spoons), add 200 g of mayonnaise, a tablespoon of sugar, mustard to taste, pepper and salt. White barbecue sauce is served cold.

Armenian barbecue sauce

1. Dilute half a jar (500 g) of tomato paste with a glass of water, put on a medium flame and wait until the mass boils;
2. Next, add a medium bunch of finely chopped green onion, dill, cilantro and parsley;
3. Finally, add the grated head of garlic, cook the mixture for five minutes and let it cool. You will get a truly original addition to a meat dish.

Tkemali dressing

A simple, but at the same time original addition with a plum flavor to meat. The cooking instructions are:

1. Rinse 300 g of plums well and free from stones, then grind in a meat grinder;
2. Pour a small spoonful of sugar and half a teaspoon of salt into the finished mass, then put on gas, bring to a boil and then hold for another five minutes;
3. Combine the mixture with cilantro and dill to taste, add two chopped garlic cloves, ground red pepper and coriander also to taste;
4. Bring to a boil again and immediately remove from flame. The finished product is served chilled.

pomegranate gas station

In combination with meat or white fish, it reveals the unique flavor palette of the dish.

1. In a saucepan, combine one and a half glasses of fresh pomegranate juice and two glasses of sweet red wine;
2. Next, we put 3 large spoons of finely chopped basil, 4 chopped garlic cloves, a dessert spoon of sugar, add to taste and add pepper;
3. Bring the mixture to a boil, reduce the gas to a minimum level, cover the container with a lid and boil the contents for 15 minutes;
4. 5 minutes before turning off, add a small pinch of potato starch soaked in red wine;
5. Mix the ingredients well, slowly heat them up and bring them to a thick consistency;
6. Let the mixture cool down and serve.

yogurt dressing

1. Grate a large cucumber on a grater, finely chop one chili pepper, chop a bunch of dill. Also add 3 grated garlic cloves;
2. Put the contents of one package of Greek yogurt into the saucepan, add the “green mixture” from the previous step here, salt, pepper, add a little balsamic vinegar and mix the ingredients thoroughly. The finished product can be immediately served at the table.

Roasted Pepper Sauce

The original gas station for lovers of spicy and spicy.

1. Bake three bell peppers and half a red chili pepper at 230 degrees (in the oven or on the grill), then immerse them in cold water for a couple of minutes. Get rid of the skin and seeds;
2. Place in a blender, add a pinch of ground cinnamon, a little allspice, a large spoonful of olive oil, add salt;
3. Grind the mixture until smooth and serve chilled.

As you can see, in order to prepare the original homemade barbecue sauce on your own, you do not need professional skills or any exotic products. These simple recipes will diversify your favorite meat dishes and help them sparkle with new flavors.

Video: A simple recipe for a delicious tomato sauce for barbecue

The world "barbecue practice" shows that the choice of a suitable sauce for meat is not limited to ketchup or mayonnaise. In the cuisines of different nations, with respect for barbecue, there are many interesting simple sauces. They are easy to prepare and do not require rare ingredients. The effect of their combination with freshly baked meat will exceed all the wildest expectations and make you forget forever about the existence of such strange things as packaged store-bought mayonnaise or ketchup.

One of the most suitable options for meat dishes is white barbecue sauce. It is prepared, as a rule, on the basis of fermented milk products with the addition of various spices and herbs. Most commonly used: yogurt, sour cream, kefir. From greens - basil, parsley, spinach, cilantro, dill. Indispensable attributes are onions, garlic, less often nuts, cheeses, fresh and pickled cucumbers.

So, how do you make a good white barbecue sauce? Consider popular options.

Classic white sauce

The easiest way to make white barbecue sauce is to mix kefir with sour cream in a two-to-one ratio.

Required Ingredients:

• two full glasses of kefir;
• a full glass of sour cream;
• a couple of fresh cucumbers;
• any greens (parsley, dill, basil);
• garlic;
• salt, spices.

Cooking technique:

1. Greens need to be finely chopped, divided into two parts. Peel a couple of cloves of garlic, cut into pieces. Grind half of the greens with garlic in a mortar, adding salt, until the greens release juice and the garlic becomes gruel.
2. The cucumber is rubbed through a grater with fine grains.
3. Kefir and sour cream are mixed in a technical bowl, cucumber is added to them, both parts of greens, one of which is ground with garlic. All components are mixed. The mixture can be salted to taste, pepper.
4. Additionally, you can add any suitable spices to taste (rosemary, oregano, dried basil). They will add richness and aroma to the taste of the sauce.
5. Then it is important to take a “sample”, dilute with kefir if it turned out to be too spicy. The finished sauce must be poured from a technical bowl into gravy boats or other utensils, placed in the refrigerator. Cooking time - no more than 10 minutes.

This traditional Turkish sauce uses additional ingredients compared to the classic version: cheese and walnuts. This haidari is a bit like the classic Georgian satsebeli.

Required Ingredients:

• a full glass of yogurt;
• a little cheese (60 g);
• walnuts (50 g);
• olive oil;
• garlic;
• lemon juice;
• fresh mint;
• salt.

Cooking technique:

1. A couple of cloves of garlic with salt are ground in a mortar to a paste-like state.
2. Yogurt is mixed with garlic, finely chopped cheese is added to them.
3. A tablespoon of olive oil, salt is added to the mixture. All components are mixed.
4. Walnuts are finely ground in a mortar and added to the future sauce.
5. The composition is completed with a tablespoon of lemon juice, coupled with finely chopped mint leaves.
6. The sauce is transferred to a gravy boat.

Haidari is very good with meat, fish and vegetables baked over an open fire.

The recipe for this classic Greek sauce is in many ways similar to the previous ones. The basis for it is thick (10% or more) natural yogurt, which may not be found in the nearest grocery store. A mixture of simple, preferably unsweetened yogurt with sour cream will come to the rescue.

For complete authenticity, you need to arrange a nightly straining of yogurt, hanging it over a bucket or basin in several layers of gauze. This is necessary to remove excess serum.

In winter, fresh cucumbers in the recipe should be replaced with pickled or even salted ones. It will taste even better.

Required Ingredients:

• a full glass of thick yogurt;
• two cucumbers;
• parsley dill;
• garlic;
• salt pepper.

Cooking technique:

1. Finely chopped or grated cucumbers are mixed with yogurt.
2. Finely chopped greens, a couple of cloves of garlic crushed on a board or finely grated are added to them. In Greece, asafoetida, a special spice that tastes somewhat like dried garlic, is often added to this sauce.
3. In conclusion, the sauce needs to be salted, pepper, put in the refrigerator so that it is infused.

Tzatziki is usually served with baked or fried potatoes, freshly baked bread. This wonderful white sauce is also suitable for barbecue.

White sauce with eggplant and sesame paste

An excellent sauce for meat can be prepared on the basis of yogurt with the addition of roasted eggplant pulp and tahini (traditional sesame paste for oriental cuisine).

Required Ingredients:

• a full glass of yogurt;
• vegetable oil;
• sesame;
• one eggplant;
• garlic;
• salt.

Cooking technique:

1. First you need to bake. First, it is important to pierce it several times with a knife so that the eggplant retains its shape during baking.
2. Sesame paste is cooked in a hot frying pan. A few tablespoons of seeds are roasted until golden brown. Then you need to grind the fried sesame seeds in a mortar, adding a spoonful of vegetable oil, mix.
3. The baked eggplant is cut in half. The pulp is collected with a spoon, then it must be finely chopped with a knife until smooth, placed in a bowl.
4. A clove of garlic chopped with salt, two tablespoons of sesame paste, a teaspoon of water are added to the pulp. All components are mixed.
5. At the final stage, yogurt and a little salt are added to the mixture. The final mixing follows.

This original sauce goes well with grilled meat dishes, baked vegetables.