Very tasty sauces. The most delicious sauces

Homemade sauce has always compared favorably with store-bought sauces both in taste and composition. As they say, “you know for sure what it consists of,” because prepared at home it will definitely be “without preservatives.” The sauce for meatballs can be for any taste: delicate creamy, spicy vegetable or sweet tomato. What sauce to serve with meatballs today is up to each housewife to choose for herself.

Classic tomato sauce for meatballs

Today, on numerous culinary forums you can find a whole range of different variations of tomato sauce, but the classics will never be forgotten. The classic tomato sauce is prepared very quickly, even a beginner can handle the recipe.

Products for cooking:

• 0.5 kg red tomatoes
• 1 onion
• frying oil
• 1 tsp sugar
• ½ tsp fine grain salt.

Making homemade tomato sauce:

1. To begin with, it is important to properly prepare the tomatoes. To avoid dense pieces of skin in the gravy, it must be removed. It is easiest to remove after pouring boiling water over the vegetables.
2. Next, the peeled tomatoes are cut into small pieces. Next, the onion is peeled and finely chopped.
3. Place the onion in the heated oil in a saucepan and fry for five minutes. Then add the tomatoes and simmer for another quarter of an hour, stirring and mashing the vegetables with a wooden spatula. During this time, the tomatoes will become very soft, and some of the excess moisture will evaporate. Turn off the sauce and leave to cool.
4. Add sugar and salt to the dish. Grind the entire mixture thoroughly with a blender, then pour into a storage container.

This sauce is suitable not only for meatballs, but also for many other products: pork and chicken dishes, potatoes, pasta, and much more.

On a note. The dish tastes best from seasonal tomatoes. Therefore, many experienced housewives prepare classic sauce in advance in order to please their family with a natural, tasty sauce during the cold winter season.

Delicious sour cream sauce

Sour cream sauce is always associated with stewed mushrooms and chicken. Therefore, this option will go perfectly with meatballs made from minced chicken and turkey. We suggest preparing a classic sour cream sauce for meatballs.

Products:

• 1 cup sour cream
• 1-2 tsp lemon juice (adjust to taste)
• 1 tsp salt
• ½ tsp sugar
• ¼ tsp black pepper.

Preparing sour cream gravy is extremely simple and takes no more than 5 minutes: combine all the ingredients and beat in a convenient way. It is recommended to select the fat content of sour cream based on your own preferences: if you like a thick sauce, then sour cream with a fat content of 20% is suitable, if it is thinner - 10-15%.

Cooking with creamy gravy

The classic creamy sauce is light, delicate and very tasty. Suitable for almost any dish, including meatballs.

Products for cooking:

• 200 ml cream 20%
• 1 tbsp butter
• 1 tbsp flour
• ½ tsp each pepper and salt.

Preparing the creamy gravy for the meatballs:

1. Place a dry frying pan over medium heat. Sift the flour through a sieve and fry until golden brown, stirring occasionally to ensure a uniform color. Then add the butter, and when it melts, mix well and fry for another 2-3 minutes.
2. Pour the cream into the mixture and simmer for 3-5 minutes, stirring so that lumps do not form.
3. Add salt and sugar to the dish, mix well and leave to cool.

The gravy can be served separately in gravy boats or poured over the meatballs before serving. Meatballs combined with creamy sauce acquire a soft, velvety taste.

On a note. The classic cream sauce can be used as a base for any other dish. For example, if you add crushed garlic, you will have garlic sauce, and if you add finely grated parmesan, you will have cheese sauce.

Original bechamel for meatballs

Béchamel, or white sauce, takes longer to prepare than other varieties of the dish. But still, it tastes quite interesting and goes perfectly with meatballs.

Products:

• 2 tbsp flour
• 0.6 l milk
• 1 tbsp any oil
• ½ tsp salt
• 1 tsp chopped pepper
• ¼ tsp nutmeg
• 0.3 l cream from 25%.

Preparing the white sauce:

1. Melt the butter in a saucepan, add the sifted flour and cook for 2-3 minutes.
2. Pour in the milk and cook, stirring, until it boils. Add salt and cook over low heat for 45 minutes, stirring with a spatula.
3. Pass the resulting mixture through a sieve into an enamel pan and put it back on the fire.
4. Whisk the sauce a little, adding cream little by little. When the sauce begins to thicken, add all the spices, wait a couple of minutes and turn off the heat.

To give it a delicate yellow tint, you can add ⅓ coffee spoon of turmeric at the end of cooking.

Sauce like in kindergarten

This version of tomato-meat sauce is quite often prepared in kindergartens as a gravy for pasta and rice. The preparation is really very fast, and the result is a tasty and satisfying sauce.

Ingredients:

• 500 g lean pork or beef mince
• 500 grams of onion
• 1 liter of tomato juice (it is recommended to use homemade, the taste will be richer)
• 2 tbsp oil
• 1 tsp spices “for meat”.

Preparation step by step:

1. Peel the onion and grate it on a fine grater or vegetable slicer, fry in oil until golden, stirring from time to time.
2. Add the minced meat to the onion and continue cooking for another quarter of an hour, stirring continuously until the pink tint disappears from the product.
3. Pour in juice and add spices. Simmer over low heat for about half an hour, covering with a lid and stirring occasionally.

It makes an excellent gravy, but some people prefer to use it as tomato soup.

On a note. If desired, tomato soup can be supplemented with grated carrots and bell peppers, lightly fried beforehand.

BBQ: hot sauce

Thrill-seekers will definitely appreciate the “fiery” sauce for meatballs. It will take no more than 10 minutes to prepare.

Ingredients of the dish:

• 1 tbsp olive oil
• 2 cloves garlic
• 1 tsp ground hot pepper
• 300 grams of tomato paste or 400 grams of tomato (or vegetable) juice
• If desired, you can add 1 tablespoon of white wine vinegar 6%.

Preparing the spicy gravy:

1. Heat oil in a saucepan and add finely chopped garlic. If you don’t like pieces of vegetables in the sauce, you can chop the garlic through a press. Sauté for 1-2 minutes.
2. As soon as a bright garlic smell appears, add pepper spice, stir and heat for another minute or two.
3. Add pasta or juice, add vinegar, mix thoroughly and heat for at least 10 minutes. Determine the readiness of a dish by its thickness - if you like it thick, heat until the required amount of liquid has evaporated.

Ingredients for sour cream and mushroom sauce:

• 200 g champignons
• 1 onion
• 150 g sour cream
• 50 g mixture of parsley and dill
• ½ tsp fine salt
• 1 tbsp vegetable oil.

Preparation:

1. Wash the mushrooms and onions well. Peel the onion, finely chop and fry in oil over low heat, stirring occasionally.
2. While the onion is frying, chop the mushrooms as finely as possible and add them to the onion. Simmer for 7-10 minutes.
3. Add sour cream and salt to the pan and continue cooking for another 5-7 minutes. Leave to cool slightly.
4. Finely chop the greens and add to the dish. For a completely homogeneous state, grind in a blender for 1-1.5 minutes.

You can serve in a sauce boat, garnished with chopped herbs. It is recommended not to store in the refrigerator for more than one week.

With the help of gravy, you can “enrich” any side dish: buckwheat, mashed potatoes, pasta, rice, etc. Simple and uncomplicated recipes will help turn the most ordinary dish into a very tasty and satisfying meal. The gravy can be meat, chicken, vegetable, cream or tomato. To prepare meat gravy, use a variety of meats: beef, pork, lamb, veal, etc.

To make a tender chicken gravy, it is better to use fillet or brisket for this purpose. The simplest recipe for mushroom gravy involves the use of ordinary champignons, but during the mushroom season, of course, fresh forest mushrooms are best - the gravy with them will be very aromatic, rich and tasty.

To prepare vegetable gravy, onions, carrots, tomato paste (fresh tomatoes), herbs and spices are mainly used. If you don’t have a lot of ingredients at home, you can make a quick gravy from tomato paste, onion, flour, pepper and salt. By the way, flour is an integral ingredient in almost any gravy. It is the flour that adds thickness and makes the gravy a little viscous and enveloping.

The gravy made with milk, sour cream or cream is very tasty and light. To prepare this sauce you will need a milk ingredient, onion, some water, flour and seasonings. It is recommended to leave the finished gravy for about 15 minutes so that it infuses and thickens a little.

Gravy - preparing food and utensils

To prepare the gravy, you need to prepare a set of kitchen utensils and utensils, including the following items: a bowl, a saucepan, a thick-walled frying pan or saucepan, a cutting board, a knife and a grater. The gravy is served along with the side dish on regular serving plates for main courses.

Before you start preparing the gravy, you need to prepare all the ingredients. The meat should be thoroughly washed and cut into small pieces. Onions and carrots must be peeled and chopped (it is better to grate the carrots). You should also measure out the required amount of flour, liquids and spices.

Gravy Recipes

Recipe 1: Pasta sauce (option 1)

Adding gravy to pasta will add variety to an ordinary dish, making it tastier and more satisfying. This recipe suggests preparing gravy for meat pasta.

Required ingredients:

• 280-300 g of any meat;
• Onions - 140 g;
• Carrots - 140-150 g;
• Flour - 20-25 g;
• Tomato paste - 25-30 ml;
• Garlic - 2 cloves.

Cooking method:

Prepare food: wash the meat and chop it into small pieces. Peel the onion and carrots, grate the carrots, chop the onion. First, fry the pieces of meat until almost cooked. Then add vegetables to it and fry everything together for another 4 minutes. Add flour to the fry and simmer for another 2-4 minutes. Chop the garlic, pour water into the pan so that it covers the ingredients. Add tomato paste and chopped garlic. After the contents of the frying pan boil, reduce the heat, pepper, salt and cover the frying pan with a lid. Cook over low heat for 14-15 minutes. Sprinkle the gravy with chopped herbs and leave to steep for 1315 minutes.

Recipe 2: Pasta sauce (option 2) “Creamy”

A very simple and delicious pasta sauce recipe. The gravy turns out very tender, aromatic and fragrant.

Required ingredients:

• Fresh or canned tomatoes - 380-400 g;
• Heavy cream - 80-100 ml;
• 15 ml butter;
• Onions - 1 pc.;
• Garlic - 1 clove;
• Basil (dry or fresh);
• Olive oil;
• 2 g oregano;
• 4-5 g salt;
• Sugar - 0.5 tsp;
• Pepper - 3 g.

Cooking method:

Chop the onion and garlic and fry. Wash the tomatoes, remove skins and chop. Place in the pan with the garlic and onions. Add a little sugar, oregano and basil, season the mixture with pepper and salt. After most of the liquid has evaporated, add butter and cream. Simmer over low heat for 4-5 minutes.

Recipe 3: Pork Gravy

Pork gravy is an excellent choice for main courses: mashed potatoes, pasta, rice or buckwheat porridge. The gravy is prepared quite quickly, during which time you can easily cook buckwheat or make puree.

Required ingredients:

• 350-400 g pork;
• 1 carrot;
• Onions - 2 pcs.;
• Sunflower oil;
• An incomplete spoon of flour;
• 2 tablespoons of tomato paste;
• Seasonings;
• Greenery.

Cooking method:

Cut the washed meat into small pieces. Fry in oil, then add water and leave to simmer. Grate the carrots and cut the onion into thin half rings. Sauté the vegetables in a separate frying pan. Add flour to vegetables and mix thoroughly. Remove vegetables from heat. Place the sauté on the meat. Dissolve tomato paste in warm water, season with salt and pepper. Pour the paste over the meat and continue to simmer over low heat. A few minutes before it’s ready, add the chopped herbs to the pan. Infuse the prepared gravy for 10-15 minutes.

Recipe 4: Chicken gravy

Chicken gravy in a delicate sour cream sauce is an ideal way to diversify pasta, buckwheat or mashed potatoes. The gravy turns out very tender, aromatic and tasty.

Required ingredients:

• Small chicken breast;
• 2-3 small onions;
• Salt;
• Pepper;
• Sour cream (or mayonnaise) - 100 g;
• Some water;
• Vegetable oil.

Cooking method:

Wash the chicken, cut into small cubes and start frying in a frying pan with oil. Peel and chop the onion (you can use a blender for speed). As soon as the meat turns white, add the onion and fry everything together over low heat, then add water and simmer over low heat under the lid. As soon as the chicken is almost ready, add sour cream or mayonnaise, salt and pepper to taste and simmer for a few more minutes.

Recipe 5: Tomato sauce

Classic tomato sauce is very easy to prepare. You don't need meat to cook it - you only need vegetables and seasonings.

Required ingredients:

• 1 onion;
• 4. Vegetable oil;
• Salt;
• Pepper;
• Tomato paste or ripe tomatoes - 150-160 g;
• Spoon of flour;
• Bay leaf;
• A little sugar;
• Water - 250 ml (for aroma and richer taste, you can add a couple of bouillon cubes).

Cooking method:

Chop the onion and fry in vegetable oil, then add tomato paste to it and simmer for a few more minutes. Dissolve 2 bouillon cubes in hot water. Pour the resulting broth over the flour and mix thoroughly to avoid lumps. Immediately pour the mixture into the onion. Mix all ingredients thoroughly, add salt, pepper and a little sugar. Throw in a couple of bay leaves and simmer with the lid closed for a few minutes. Turn off the heat and leave the gravy to thicken. The prepared gravy is very tasty to pour over meatballs, meat or fish cutlets.

Recipe 6: Buckwheat Gravy

Buckwheat gravy can be prepared in two ways: vegetable-based or meat-based. This recipe shares the secrets of preparing aromatic vegetable gravy for buckwheat.

Required ingredients:

• 2 large onions;
• 2 carrots;
• 25-30 ml tomato paste;
• 1 tbsp. l. Sahara;
• Fragrant seasonings - to taste;
• Salt;
• Pepper;
• 15 ml sour cream or high fat cream.

Cooking method:

Grate the carrots and chop the onion. First, fry the onion in oil, then add the carrots to it. We dilute tomato paste in water or broth and pour the mixture over the sautéed vegetables. Season the ingredients with your favorite spices, salt and pepper to taste. Add a spoonful of sugar (without a slide). Simmer the gravy for 10 minutes over low heat. 2-3 minutes before the end of cooking, add sour cream or cream. If necessary, you can add more water or broth.

Recipe 7: Meat gravy

This gravy can be made from any meat: beef, pork, lamb, etc. Meat gravy goes great with buckwheat, rice or pasta. This recipe uses two types of meat, which makes the dish even tastier and more appetizing.

Required ingredients:

• 400 g each of beef and pork;
• Bulbs - 3-4 pcs.;
• Tomato ketchup - 45-50 ml;
• Bay leaf;
• 10-12 g flour;
• Salt;
• Pepper.

Cooking method:

Peel and chop the onion. Wash all the meat and cut into small pieces. Heat the oil in a thick-walled saucepan or frying pan and add the meat. After the pieces of meat are browned, add the onion and fry for a few more minutes. Then throw in a bay leaf, add salt and pepper to taste, and pour in ketchup. Pour in about two glasses of water and simmer for about 50 minutes. Add flour and stir vigorously until it is evenly dissolved. Turn off the heat and leave the gravy to infuse.

Recipe 8: Mushroom Gravy

Mushroom sauce is ideal for buckwheat porridge, spaghetti and mashed potatoes. You can prepare it from ordinary champignons, or from fresh wild mushrooms - then the gravy will be even more aromatic and tastier.

Required ingredients:

• 400 g wild mushrooms;
• A glass of cream (21-22%);
• 1 tbsp. l. flour;
• 80-100 g of onion;
• 65 g butter;
• Salt.

Cooking method:

Boil the mushrooms until tender, then fry in butter. Chop the onion and add to the mushrooms. Fry all ingredients for another 9-10 minutes, add salt. Then sprinkle the mushrooms and onions with flour, stir and pour in the cream. Bring to a boil and remove the pan from the heat. Leave the mushroom sauce to sit for a few minutes.

Recipe 9: Gravy for cutlets

A very quick recipe for delicious gravy for cutlets. You can prepare this gravy immediately after frying the cutlets, as you will need fat.

Required ingredients:

• Fat and juice in which the cutlets were fried;
• Half an onion;
• Spoon of flour;
• 65-70 g tomato paste;
• 200 ml water;
• Seasonings and spices.

Cooking method:

Chop the onion and fry in the fat and juice left over from frying the cutlets.

Then add flour, mix and add tomato paste. Season the sauce with any seasonings and spices. Pour in water, and after boiling, simmer over low heat for about 10 minutes.

Recipe 10: Gravy for rice

Even the most ordinary boiled rice can become incredibly tasty if you prepare a juicy gravy for it. This gravy is very simple to prepare and does not require the use of complex products.

Required ingredients:

• Beef - 300 g;
• 1 onion and carrot each;
• 15-20 ml tomato paste;
• Spoon of flour;
• A glass of hot water;
• Vegetable oil;
• Spices;
• Pepper;
• Salt.

Cooking method:

Cut the meat into small cubes and fry until cooked. Transfer the meat to a bowl. Grate the carrots and chop the onion. Fry the vegetables in the same pan where you fried the meat. Season the vegetables with tomato paste, stir and add flour. Put back the pieces of meat, simmer all together for 4-5 minutes, then pour in water. Season the gravy with herbs, salt and pepper. Simmer over low heat until all ingredients are cooked.

Recipe 11: Liver Gravy

Liver gravy is not only tasty and satisfying, but also very healthy, since the liver contains a lot of nutrients. Liver gravy goes great with any side dishes: mashed potatoes, pasta, buckwheat, etc.

Required ingredients:

• Half a kilo - 600 g of beef liver;
• 2 onions;
• Sour cream - 350-400 g;
• Dried parsley;
• Flour.

Cooking method:

Wash the liver, cut into small pieces, roll each of them in flour. Fry the liver until golden brown. Transfer the liver to a saucepan. Chop the onion and fry until golden. Place the onion in the pan next to the liver. Pour sour cream over the liver and onions and simmer over low heat for about 20 minutes. 4-5 minutes before readiness, salt the liver gravy and season with dry parsley. Leave to infuse for 5-10 minutes.

Recipe 12: Beef Gravy

Beef gravy makes a great addition to any side dish and is easy to prepare. To prepare beef gravy you will need meat, vegetables and tomato paste, which can be replaced with fresh tomatoes.

Required ingredients:

• Half a kilo of beef pulp;
• 1-2 pcs. Luke;
• 2 tablespoons flour;
• 15 ml tomato paste;
• A spoon of vegetable oil;
• 350-400 ml of water.

Cooking method:

Cut the meat into thin strips and fry in vegetable oil in a saucepan. Then add salt and pepper. Chop the onion and add to the meat. Add 2 tablespoons of flour and tomato paste. Mix all ingredients thoroughly. Pour in hot water and stir everything again until the lumps dissolve. Bring the gravy to a boil, reduce heat and simmer, covered, over low heat until tender. Let the finished gravy sit for 10 minutes.

Recipe 13: Gravy for puree

An excellent recipe for quick gravy for mashed potatoes. To prepare you will need chicken, onions and seasonings.

Required ingredients:

• Chicken fillet - 300 g;
• 2 onions;
• Salt and pepper - to taste;
• Vegetable oil;
• Some water.

Cooking method:

Wash the chicken fillet, cut into small cubes and fry in vegetable oil until tender. Peel the onion, chop and add to the chicken. Fry everything together for another 5-7 minutes. Season the meat with onions with salt, pepper and any other seasonings or herbs. Perfect for this curry sauce. Then add water to the chicken and onions and simmer over low heat for another 14-15 minutes. Let the finished gravy brew, after which it can be served with mashed potatoes.

Recipe 14: Flour Gravy

Flour gravy is the simplest and most common way to prepare sauce for various side dishes. To prepare you will need milk, flour and butter.

Required ingredients:

• 100 ml milk;
• 35 ml water;
• Butter - 45 g;
• Seasonings;
• Salt;
• Flour - “by eye”.

Cooking method:

Pour milk and water into a small saucepan and bring to a boil. Add butter, season with spices and salt. In a separate bowl, mix flour with hot water and stir thoroughly until lumps dissolve. Pour the flour into the milk in a stream and cook, stirring, until thickened over low heat. You need to choose the proportions yourself, since everyone likes a different gravy - some are thicker, some are thinner.

— The most important rule that must be followed in the process of preparing any gravy is the correct selection of proportions. For one and a half spoons of flour you need to take about 1 cup of liquid. This could be water, vegetable or chicken broth, milk, etc. The proportions can be changed depending on the desired consistency. For a thicker gravy, you need to use a little more flour;

— To make the gravy for the cutlets very rich and aromatic, you need to cook it in the same container where the cutlets themselves were fried;

- To avoid the formation of lumps, you must first dissolve the flour in a small amount of water or broth. You can use a whisk, blender or mixer to break up lumps;

— If you don’t have tomato paste on hand, you can use fresh tomatoes. To do this, you need to wash them, remove the skin, chop the pulp or grind it in a blender, season with salt, pepper and sugar. You can add chopped fresh or dried herbs. Cilantro, basil, dried dill and parsley, cardamom, etc. are perfect;

— Chicken gravy goes well with dried garlic and curry seasoning;

- If you are preparing a creamy gravy, the cream must be added at the very last stage and do not boil it, but simply bring it to a boil. After which the pan must be immediately removed from the heat and left to steep for a few minutes;

— Instead of flour, you can also use corn starch as a thickener;

— To prepare the well-known cafeteria-style gravy, it is not necessary to use meat ingredients. You can take 100 g of grated carrots and chopped onions. Pour half a liter of hot water or vegetable (or meat) broth into the vegetable mixture. Then season the gravy with salt, pepper and throw in a few bay leaves. In a separate bowl, boil a mixture of three tablespoons of flour and a glass of water. The flour must first be fried in a dry frying pan. After this, the flour mixture is poured into the vegetables and boiled together for a few more minutes.

Even the most boring vegetables like carrots and broccoli go well with this aromatic and thick sauce. And spaghetti is so good with it. If you boil this sauce more, it will also come in handy when making pizza.

Bazhe nut sauce is quite easy to prepare and versatile in use. It goes well with fish, boiled or fried poultry, eggplant, and 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 aromatic bright red pepper sauce is perfect for all lovers of meat and fish kebabs.

Blue cheese sauce A cooks in 15 minutes. Cooking recipe: 1. Mash the cheese with a fork, add the yolks, yogurt and sour cream, beat with a hand blender until smooth.

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

Homemade tomato sauce goes well with a variety of dishes - you can add it to soups, spread it on pizza, serve it with pasta, or bake fish and meat with it.

Saffron sauce. We do not peel the garlic, but only lightly press it with the flat side of the knife. Finely chop the onion. Chop the bay leaf. 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 store-bought 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 you will always have this excellent natural dressing sauce on your table.

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

Red sauce is the basis for preparing several dozen different sauces for fish, meat, poultry, vegetables and eggs. It is better to prepare a strong meat broth for the sauce in advance. Bottled and tightly sealed, it can last 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 in calories and easy to prepare. They are great for meat and fish dishes; they can be served with potatoes, rice, and pasta.

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

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

This mushroom sauce is best prepared from fresh forest mushrooms: white mushrooms, aspen boletuses, boletus mushrooms, honey mushrooms, but cultivated mushrooms such as champignons and oyster mushrooms are also suitable.

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

BBQ sauce has many variations. This recipe is one of the simplest. This sauce can be used to coat meat, fish, and vegetables roasting in the oven or on coals. And they can be served with the same sauce.

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

Lemon sauce is quick to prepare and the recipe is quite simple. The main thing when preparing it is to choose the ripest, freshest, brightest and most elastic lemon.

Alfredo cheese sauce is a real salvation for dry game. Cut fried game meat into strips or grind raw meat through a meat grinder. Quickly fry the resulting minced meat over high heat in olive oil. Place the prepared meat in a hot sauce, heat it quickly - and here you have the filling for a white “pizza” or an excellent 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 them into small pieces and put them in the sauce...

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

Hollandaise sauce needs to be cooked right before you eat it. It goes very well with boiled asparagus, various cabbages, zucchini, and chicory.

Sauce of fresh tomatoes with basil and capers is perfect for grilled vegetables, oven-baked potatoes, and vegetable cutlets. Throw a country-style party: fry large slices of eggplant, zucchini and peppers in the oven or on the grill. Place them on a platter 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 different ways: buy ready-made tomato juice with pulp; dilute natural tomato paste with boiled water; buy ready-made Italian passata (mashed canned tomatoes); Grind in a blender or finely grate good ripe tomatoes, after peeling them.

Sauces improve the taste of food, give it a special aroma, and promote its digestibility. With the help of sauces you can beautifully decorate the simplest dishes.

In recent years, cold sauces such as “Ketchup”, “Shashlik”, “Mayonnaise” and others, produced by industry, have become widely used. However, at home you can prepare a variety of sauces that are not inferior in their nutritional and taste qualities to industrial sauces. production.
The basis for all sauces (except sweet ones) can be broth (meat, fish, mushroom or vegetable), sour cream, cream, milk, butter (butter or vegetable). In addition, sauces include aromatic roots, spices, seasonings, spicy vegetables, and sometimes sautéed flour.

The taste of sauces is enhanced. White wine is added to white sauces, Madeira or port is added to red sauces. Nutmeg gives sauces a pleasant taste. It is introduced at the very end of preparing the sauce in a small amount.

Acid additives can include vinegar, lemon juice, fruit juices, sorrel, rhubarb, sorrel, cherry plum, mirabelle. They can be administered in the form of a concentrated decoction, puree, or juice.

Lemon juice is added to the sauce with egg yolks and cream before serving, because... In an acidic environment, the yolks and cream coagulate.

The sauce will taste better if you add a little oil to it before serving. It is not recommended to bring sauce seasoned with butter to a boil. It should be remembered that egg-butter sauces are unstable; they can be stored for no more than 1.5 hours at a temperature not exceeding 65*C.

To degrease very fatty sauce, strain it through a clean cloth or napkin moistened with cold water.

The flour used to prepare the sauce must be sautéed. Raw flour gives it a chewy consistency and an unpleasant aftertaste. Flour is fried with or without oil or fat until creamy or light brown.

To avoid lumps, dilute the flour with salted water or broth. Too thick light sauce can be diluted with broth, milk, white wine or boiled water. Too thick dark sauce - broth or red wine. You can lighten a dark sauce with cream.

Sauces prepared with fish broth are served only with fish dishes. Sweet sauces are served with pancakes, cottage cheese and cereal casseroles, porridges, puddings, and fruits. To prepare them, along with flour, potato and corn starch are used.

Sauces should be stored in a closed container to avoid the formation of a film on the surface. To do this, to check the quality of the stored sauce, it must be boiled. The appearance of foam during boiling indicates the unsuitability of the sauce.

Bon appetit!

A perfectly grilled steak, a glass of good wine, and only one thing missing - a great sauce for the meat. We offer 10 recipes for instant sauces that will highlight the taste of meat and make the dish perfect.

This zesty Italian green sauce doesn't require much culinary skill. Chop a bunch of parsley, green shoots of garlic and mint. Mix the greens with 1 teaspoon capers, 2-3 chopped anchovies, minced garlic clove, juice of one lemon and three tablespoons olive oil.

This classic, creamy steak sauce doesn't take long to prepare. Pour 2 tablespoons of wine vinegar into a frying pan without a handle and bring to a boil. Then add 150 ml chicken broth and simmer over medium heat. Add 2 teaspoons green peppercorns (using the back of a spoon to crush the grains directly into the pan). Add 4 tablespoons of cream and simmer for 1-2 minutes until the sauce begins to thicken.

Cooking time 25 minutes.

If you like thick, creamy mayonnaise-type sauces, try making béarnaise sauce.
Melt another 25 g of butter over medium heat and fry the chopped shallots in it. Cook for 5 minutes, then add 1 teaspoon white wine vinegar. Cook for a couple more minutes and add 100g cream, 1 teaspoon Dijon mustard, ½ teaspoon capers and a small bunch of chopped tarragon. Reduce heat and cook for 2-3 minutes. Add salt to taste.

Separate the egg yolk from the white and whisk it in a small saucepan. Melt 25 g of butter over low heat and beat well.

In a blender, grind the boiled mixture from the first step until smooth, then add the mixture of yolks and butter, and beat again until a homogeneous consistency is formed. The consistency of the sauce should be quite thick.

Cooking time 5 minutes.

Chimichurri is a Latin American sauce for fried meat. To prepare it, you need to mix 1 clove of garlic, 1 red chili pepper, a small bunch of coriander and parsley, and 3 tablespoons of red wine vinegar in a blender. After obtaining a homogeneous mass, add 2 tablespoons of olive oil to it and mix again with a blender. Add salt and refrigerate.

Cooking time 25 minutes.

Enhance the flavor of your steak with Asian Black Bean Sauce. Place ½ can of canned black beans in a blender, draining the water first. Add 1 teaspoon sugar, 2 teaspoons honey, 1 teaspoon Chinese five-herb spice mixture, ½ teaspoon grated ginger, 1 red chili pepper, 2 teaspoons sesame paste, 2 tablespoons apple cider vinegar, 2 teaspoons soy sauce and 5 tablespoons of water. Having received a homogeneous mass, place it in a saucepan and bring to a boil. Cook for about 5 minutes until the sauce thickens, stirring constantly.

Cooking time 20 minutes.

Pour 250 ml of beef broth into a saucepan and heat over medium heat. Then add 125ml red wine, 2 teaspoons brown sugar and 1 teaspoon balsamic vinegar. Cook for 10 minutes until the sauce has reduced by half. Add salt to taste.

Cooking time 20 minutes.

This Japanese sweetish sauce has a fairly thick consistency and looks like soy sauce. Mix 5 tablespoons soy sauce, 3 tablespoons sake, 2 tablespoons Mirin sweet rice wine, ½ teaspoon grated ginger, 1 teaspoon honey. Mix all ingredients in a small frying pan and bring to a boil. Boil for 5 minutes until thickened. Remove from heat and add finely chopped green onions. Add salt to taste.

Cooking time 10 minutes.

This simple sauce consists of two ingredients. In a small saucepan, combine 2 tablespoons of Dijon mustard and 100 g of cream, bring to a boil, stirring. Salt and pepper to taste.

Cooking time 20 minutes.

The combination of steak and blue cheese seems like a match made in heaven. To prepare the sauce, melt 25 g of butter in a saucepan over medium heat. Then add 1 tablespoon of flour and slowly add 150 ml of milk, stirring all the time until the sauce is smooth. Bring to a boil and add 50g chopped blue cheese. Stir and cook until the cheese is melted. Salt and pepper to taste.

Cooking time 15 minutes.

This decadent mushroom sauce is sure to please everyone. To prepare it, add 1 tablespoon of olive oil to a frying pan and heat over medium heat. Add 6 champignons, cut into thin slices. Fry for 5 minutes until golden brown. Then, add the chopped garlic clove, 2 tablespoons of cognac and cook until it has completely evaporated. Then add 4 tablespoons of cream and 1 teaspoon of mustard beans. Reduce heat and bring to a boil, stirring. Continue cooking for another 2-3 minutes.
But to cook you need to remember a few tips from famous chefs.