Sweet spicy sauce. Spicy sauces
257 cooking options for the recipe "spicy sauce" step by step with photos on the site
| Ingredients (10) |
|---|
| lamb - 1 kg |
| garlic - 1 pc. |
| olive oil - 40 ml |
| Dijon mustard - 10 g |
| coriander seeds - 10 g |
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| Ingredients (10) |
|---|
| plum - 0.2 kg |
| oranges - 0.1 kg |
| red currant - 50 g |
| apple juice - 0.5 l |
| brown sugar - 75 g |
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| Ingredients (15) |
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| chicken breast - 300 kg |
| cucumber - 0.2 kg |
| salad mix - 70 g |
| cilantro - 1 bunch |
| green onion - 1 bunch |
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| Ingredients (14) |
|---|
| Chicken legs 900 g |
| Yellow onion 1 head |
| Garlic 4 cloves |
| Bulgarian red pepper 1 piece |
| Worcestershire sauce 3 tablespoons |
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| gastronome |
| Ingredients (10) |
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| bay leaf |
| 1 st. l. chopped herbs thyme (for chicken and pork) or rosemary (for lamb) |
| chopped parsley |
| softened butter |
| 30 g shallots |
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| gastronome |
| Ingredients (17) |
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| petiole celery - 3 petioles |
| light raisins - a handful |
| large carrots - 1 pc. |
| dry champagne - 1 bottle |
| salt |
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| gastronome |
| Ingredients (10) |
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| cherry tomatoes - 150 g |
| sesame (seeds) - 1 tbsp. l. |
| vegetable oil - 2 tbsp. l. |
| green asparagus - 200 g |
| freshly ground black pepper |
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| gastronome |
| Ingredients (11) |
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| dry white wine - 100 ml |
| sugar - 50 g |
| juice of 4 tangerines |
| ground ginger - 1 tbsp. l. |
| sprigs of thyme - 6 pcs. |
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| gastronomy.ru |
| gastronome |
| Ingredients (12) |
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| beef liver - 250 g |
| vegetable oil - 70 ml |
| green onion stalks - 3 pcs. |
| protein - 1 pc. |
| corn starch - 2 tsp |
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| gastronome |
| Ingredients (7) |
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| shrimps in garlic sauce with herbs - 1 pack |
| 8-10 small potatoes |
| 4-5 crispy pickled cucumbers |
| 1 red sweet onion |
| 4 slices of bacon |
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| gastronomy.ru |
| gastronome |
| Ingredients (9) |
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| 800 g fresh porcini mushrooms |
| 400 g canned tomato pulp |
| 2.5 cm ginger root |
| 4 garlic cloves |
| 1 tsp fennel seed |
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| gastronome |
| Ingredients (17) |
|---|
| 1.5 kg lamb meat (ham) |
| large bunch of parsley |
| 3 sprigs thyme |
| 2 sprigs of rosemary |
| 5 st. l. olive oil |
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| gastronome |
| Ingredients (12) |
|---|
| 300 g chopped tomatoes in their own juice |
| 1 large onion |
| 1 garlic clove |
| 7-9 sprigs of herbs (tarragon, thyme, marjoram) |
| 100 ml dry white wine |
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| ivona.bigmir.net |
| Ingredients (8) |
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| fresh Norwegian salmon steaks without skin and bones 4 pcs. |
| lemons 2 pcs. |
| flower honey 50 g |
| fresh thyme 4 sprigs |
| fresh rosemary 8 sprigs |
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| Ingredients (9) |
|---|
| Beef tongue 1 piece |
| White onion 2 heads |
| Garlic 4 cloves |
| Bay leaf 2 pieces |
| Dried marjoram ½ teaspoon |
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| Ingredients (19) |
|---|
| Salmon fillet 200 g |
| Cucumbers ½ pieces |
| Radishes with tops 1 piece |
| Strawberries 2 pieces |
| Avocado 1.5 pieces |
Various tinctures and balms are very often used as spices for making spicy sauces. These drinks - both industrial and homemade - have their own taste, color, aroma and, like many other food products, are used as additives to improve taste. Often they play an unusually important role in cooking, in particular various sauces, although they are used, as a rule, in small quantities. They give the dish a unique spicy taste.
Sauces are an aromatic and flavor component of many dishes. They are, without any doubt, one of the best culinary inventions of man. Each nation prefers its own sauces, adding various strong alcoholic drinks as spices to them. In our opinion, it is more convenient and practical to use balms and tinctures, which are always at hand and are much cheaper than cognacs and wines, which are traditionally added to various sauces and gravies.
Various herbs that are part of tinctures and balms give the sauces an unusual taste and aroma. With their help, you can diversify already known types of sauces by changing the proportions of added balms or tinctures. Often these drinks are replaced by vinegar and wine, as well as some aromatic herbs and root vegetables.
Note that it is best to use tinctures for making sauces, since they are more neutral and, moreover, mostly colorless, so using them you can not be afraid that the appearance of your dish will be spoiled.
Below we offer you recipes for spicy sauces.
SPICY SAUCE FOR MEAT DISHES
Required: 600 g of broth, 70 g of mushrooms, 30 g of lemon juice, 100 g of Anniversary Special or any other colorless tincture, 30 g of butter or margarine, salt, pepper, and other spices.
Cooking method. Simmer the meat broth for 20-30 minutes. Then spasser the flour in butter and dilute with this broth. Add raw white roots, fresh mushrooms (champignons) and cook everything together for about an hour, from time to time removing the resulting foam from the surface.
Then add lemon juice (it can be replaced with citric acid - a few crystals should be diluted in 2 tablespoons of warm boiled water), tincture, red hot ground pepper, salt. Mix well and strain through a napkin or cheesecloth. Bring the finished sauce back to a boil and season with butter.
This sauce should be served with steam cutlets, chicken and chickens.
HORSERADISH SAUCE
Required: for 1.5 cups of grated horseradish - 1.5 cups of 9% vinegar, 1 tbsp. l. "Riga Black Balsam", 2 cups boiled water, 2 tsp. sugar and salt.
Cooking method. Grate peeled and washed horseradish. Put in a bowl and cover with boiling water, closing the lid for a few minutes. When the mass has cooled, add vinegar, balm, salt, sugar and mix everything thoroughly.
This sauce can be used both for preparing various cold dishes and as a spicy snack.
SAUCE WITH HORSERADISE AND BEET
Required: for 1.5 cups of grated horseradish - 1 cup of 9% vinegar, 1 large beetroot, 1 tbsp. l. any colorless tincture, 2 tbsp. l. boiled water, sugar and salt.
Cooking method. Place the grated horseradish in an enamel bowl, pour boiling water over it and cover with a lid for a few minutes. After the mass has cooled, add the boiled and grated beets on a fine grater. Then all the other ingredients.
SAUCE WITH HORSERADISH AND SOUR CREAM
Required: for 1.5 cups of grated horseradish - 3 cups of sour cream, 2 tbsp. l. "Pepper" tincture, 1.5 tsp. sugar and salt.
Cooking method. Mix cooked and chopped horseradish with sour cream, then add salt and sugar, tincture, mix everything thoroughly. The sauce can be served with cold dishes or as an independent snack.
HAM SAUCE
Required: 200 g of cheese, 200 g of thick sour cream, 70 g of ham, 2 tbsp. l. "Belarusian" balsam, salt, pepper, cumin.
Cooking method. Cut the ham into small cubes and add to the mass of cheese, sour cream, salt, pepper, cumin and balm, previously whipped with a whisk or mixer until smooth. Mix the mixture again thoroughly and place in the refrigerator for 1 hour.
Serve at the table along with cold appetizers.
SAUCE WITH SPICY CHEESE
Required: 200 g of cheese or cottage cheese, 200 g of thick sour cream, 2 tbsp. l. spicy mixture "Adjika", 3 tbsp. l. Barbecue sauce or spicy ketchup, 3 tbsp. l. "Peppercorns" or "Erofeich".
Cooking method. All components are mixed and whipped in a mixer or whisk until a homogeneous consistency. The finished sauce is kept for about an hour in the refrigerator.
SAUCE WITH MUSHROOMS
Required: 200 g of cottage cheese, 200 g of thick sour cream, 100 g of cheese with porcini mushrooms (can be replaced separately with cheese and mushrooms), 50 g of green onions, 4 tbsp. l. "Jubilee special" tincture, salt, pepper.
Cooking method. Grate cheese with porcini mushrooms on a fine grater, mix with cottage cheese, sour cream, salt, tincture and beat with a whisk or in a mixer until smooth.
Mix the whipped sauce with chopped green onions and keep for about an hour in the refrigerator.
SPANISH OLIVE SAUCE WITH ARASHAN BALM
Required: 250 g of hard cheese or cottage cheese, 60 g of thick sour cream, 60 g of olives, 1 tbsp. l. spicy mixture "Adjika", 4 tbsp. l. balsam Arashan.
Cooking method. Beat cheese, sour cream, adjika and balm together in a mixer or with a whisk until smooth, then add olives to the mixture, after removing the stone and finely slicing. Mix everything carefully. The finished sauce must be kept in the refrigerator for 1.5 hours.
SAUCE WITH APPLE TINCTURE
Required: 100 g of sweet "Apple" tincture, 3-4 cloves of garlic, 6 eggs, 250 g of Swiss cheese, 60 g of butter, herbs, salt and pepper.
Cooking method. The tincture should be evaporated over low heat, avoiding rapid boiling, to half the original volume. After that, cool it and mix with garlic mashed with salt, eggs, grated cheese, pre-melted butter and pepper.
Pour the mixture into an enamel bowl and heat over low heat, stirring constantly, until the sauce thickens to the consistency of liquid semolina.
Serve this sauce hot with the addition of fresh chopped herbs.
WHITE HOT SAUCE WITH TARRAGON
Required: 800 g of white sauce, 100 ml of 9% vinegar, 4 egg yolks, 140 g of butter or margarine, 1 tbsp. l. "Jubilee special" tincture, 20 g tarragon, 50 g onion, 70 g parsley, black peppercorns.
Cooking method. White sauce: Boil meat or fish broth. Spasser flour in butter or creamy margarine. Slowly stir it into the hot broth intended for the sauce and simmer for an hour. Salt and strain before turning off.
Finely chop the prepared onion and parsley, chop the peppercorns together with the tarragon stalks. Put everything in a deep enameled bowl, pour in vinegar and boil in a bowl with a closed lid for 10 minutes. Then add the chilled white sauce and cook for another 5-10 minutes. After cooling it to 70 ° C, add egg yolks, boiled with continuous stirring with broth and butter in a steam bath, and "Jubilee" tincture. Then salt, pepper.
Quite spicy, this sauce is served with various meat fried dishes.
RED SAUCE WITH CRANBERRY TINCTURE
Required: 600 g of brown meat broth, 50 g of butter or margarine, 25 g of wheat flour, 80 g of tomato paste, 50 g of onion, 100 g of carrots, 30 g of parsley, 20 g of sugar, 50 g of sweet "Cranberry" tincture , 50 g of pepper seasoning, 20 g of butter, salt, spices and herbs.
Cooking method. Wash and cut into small cubes carrots, parsley and onions, sauté in butter or margarine with tomato paste. Put the margarine in a deep, thick-bottomed frying pan, let it melt, pour in the wheat flour and saute it until brown.
Then dilute with meat broth, put the roots and cook for 45 minutes. Then add tincture, spices, salt, sugar, pepper seasoning and cook for another 20-25 minutes. Strain the finished sauce, bring to a boil and season with butter and herbs.
Cooking method. Brown meat broth: Rinse and finely chop 500 g of bones (veal, beef or pork) roast in the oven at 160-170 ° C until dark brown. Half an hour before the end of frying, add roots and onions (25 g each of carrots, celery, horseradish and onions), stirring often so that they do not burn.
After that, place the bones with the fried vegetables in a wide open saucepan, fill with water (about 1 liter) and simmer for 5-6 hours over low heat. Then add spices (bay leaf, pepper) and cook for another 4 hours, periodically removing fat.
To improve the taste, you can add meat juice. Ready broth, which should have a dark brown color, the smell of roots and the taste of strong meat broth, drain, strain. Pour into a bottle, close it and refrigerate. Well-cooked meat broth solidifies into a jelly (it is called fume, which is used for many spicy sauces).
If you dilute fume with hot water in a ratio of 1:9, you get a brown broth.
SPICY SAUCE WITH TINCTURES
Required: 850 g of red main sauce, 70 g of butter, 50 g of "Jubilee special" and 50 g of "Mint" tincture, 100 g of fume (see above), 40 g of onions, 40 g of carrots, 25 g of parsley and celery, 40 g tarragon, a little ground pepper.
Cooking method. The red main sauce is prepared as follows: prepare the brown broth (see the previous recipe for the preparation method), strain and divide into two parts. Spasser wheat flour without fat and, after cooling it to 60-70 ° C, add it to the warm broth with continuous stirring. Beat the resulting mass with a whisk until the lumps disappear.
Spasser onion with carrots and parsley, add tomato puree and the second half of the broth. Bring the mixture to a boil. Then mix both blanks and cook over low heat for half an hour.
At the end of cooking, you need to add burnt sugar, which will give the sauce a pleasant red tint. Strain the sauce through a sieve, bring to a boil and refrigerate.
Combine the mixture prepared in this way with the red main sauce, fume and boil everything together for about 30 minutes. At the end of cooking, salt the dish to taste, add ground black pepper, then strain and let cool slightly.
In the finished sauce, put finely chopped tarragon petals and boil.
Serve the sauce with fried meat, meat cutlets (veal, pork, lamb), poultry and eggs.
RED SAUCE WITH CHERRY TINCTURE
Required: 800 g of red main sauce, 150 g of concentrated chicken broth, 100 g of sweet "Cherry" tincture, 200 g of grape vinegar, 50 g of green onions, 60 g of celery and parsley, 2 cloves of garlic, a little red hot pepper, 2 black peas pepper.
Cooking method. Mix chicken broth with grape vinegar. Chop the parsley, celery, green onion, garlic and add to this mixture. Put the pan on low heat, put the peppercorns and cook for 20 minutes. Then pour in the hot red sauce and boil everything together for 30-40 minutes. Pour the "Cherry" tincture into the prepared strained sauce, add red pepper, salt and bring it to a boil again.
This hot sauce should be served with poultry and game dishes.
RED SAUCE WITH HERBS
Required: 900 g of red main sauce, 50 g of fume, 50 g of butter, 150 g of any balm, a few walnut kernels, a little cloves, black peppercorns, 10 g of salt, 75 g of parsley and celery, 80 g of onions.
Cooking method. Finely chop the onion, parsley and celery, crush the cloves and put everything together in a deep saucepan with a thick bottom. Fill with balm and cook under the lid.
After 5-7 minutes, add the red main sauce, fume, chopped nuts, parsley (stems) and cook again over low heat for 10 minutes, removing the foam that appears from the surface of the sauce from time to time.
Strain the finished sauce through a sieve with a fine section and add salt and butter to taste. Scald the parsley stalks with boiling water, chop and put in the sauce.
SAUCE WITH ESTRAGON VINEGAR
Required: 900 g of red main sauce, 100 g of broth, 100 g of onions, 120 g of 3% tarragon vinegar, 100 g of "Southern" or "Suzdal" tincture, pepper, salt.
Cooking method. Finely chopped onions should be boiled in any of the indicated tinctures in a deep frying pan so that 1/3 of the original volume remains.
Pour the red base sauce into an enamel bowl, add the broth and sauté, then salt, pepper and tarragon vinegar. Bring the sauce back to a boil. Then cool and serve with hot fried meat.
SAUCE WITH BLACK RIGA BALM FOR MEATHERS
Required: 800 g of red main sauce, 40 g of butter or margarine, 100 g of onions, 80 g of carrots, 100 g of black "Riga" balsam, 20 g of parsley or celery, 50 g of sweet green pepper, 1 g of black peppercorns , 3-4 bay leaves.
Cooking method. Finely chop the prepared vegetables and sauté in butter so that they are slightly browned. Make sure they don't burn. Combine them with a red main sauce, add spices; cook over low heat, stirring, for 10 minutes. Balm is added at the end of cooking.
Usually this sauce is served hot with meatballs, as well as cutlets, meatballs, etc.
EGG SAUCE WITH "JUBILEE" TINCTURE
Required: 5 eggs, 3 egg yolks, 180 g of powdered sugar or granulated sugar, 550 g of "Special Anniversary" tincture, 1-2 tsp. lemon juice, 1/2 tsp. lemon zest, salt.
Cooking method. Beat eggs and egg yolks separately with sugar. Heat up the tincture. In a large enameled bowl with a thick bottom, carefully (so that the foam does not settle), pour the beaten yolks alternately in small portions. Then wine, lemon zest and put everything on low heat. Then whisk until fluffy.
Serve with puddings and casseroles.
ONION SAUCE WITH PEPPER
Required: 800 g of red main sauce, 45 g of creamy margarine, 30 g of butter, 300 g of onions, 2 tbsp. l. "Peppercorns", 1 tsp sugar, 75 g of 9% vinegar, 0.5 g of peppercorns, 0.2 g of bay leaf.
Cooking method. Cut the onion into rings, lightly sauté in butter until golden brown. Pour vinegar into the sautéed onion, put peppercorns, bay leaf and boil for 10 minutes. After that, add the red base sauce, salt and sugar to taste and cook for 10-15 minutes over low heat. At the end of cooking, season with butter and add "Pepper" tincture.
Serve this original sauce with stew, meatballs, meatballs.
ONION SAUCE "SPICY"
Required: 800 g of red main sauce, 45 g of creamy margarine, 30 g of butter, 300 g of onions, 1 tsp. sugar, 75 g of 9% vinegar, 100 g of grated horseradish, 50 g of Southern tincture, peppercorns, 2 bay leaves.
Cooking method. Finely chop the onion and saute in butter until almost cooked. Add vinegar, peppercorns, bay leaf to it and boil for 10 minutes.
Combine the resulting mass with the red main sauce and, salting to taste, cook for 10-15 minutes over low heat. Bring to a boil, season with "Southern" tincture, sugar and butter.
Horseradish can be put on a dish just before serving or added to the broth, which is then poured over the dish.
This spicy sauce should be served with fillets, langets, meatballs and minced meat cutlets.
We think that the recipes of spicy sauces given by us with the addition of various tinctures and balms will be appreciated by you. In addition, with just a little ingenuity and imagination, you can, based on our recommendations, invent your own completely new and original sauces that will diversify your daily diet and bring brightness and originality to any family feast.
This wonderful, very thick spicy tomato sauce is recommended to be served with boiled pasta, fish dishes, as well as baked meat, and its advantage is very fast cooking.
INGREDIENTS
So, to prepare a spicy tomato sauce according to a quick recipe, you will need a set of ingredients such as:
- spicy ketchup (420 ml);
- a mixture of chopped fresh spicy herbs (one and a half tablespoons);
- red juicy bell pepper (one piece);
- mustard seeds (half a teaspoon);
- soy thick sauce sweet (at your discretion);
- olive mayonnaise (one and a half tablespoons);
- sweet mustard (half a tablespoon).
COOKING
- Rinse the Bulgarian red pepper and cut it finely, removing the stalk and seeds first, then add chopped greens, mustard seeds, soy sauce, olive mayonnaise, sweet mustard, and spicy ketchup to it.
- Combine all these ingredients in one deep bowl of the most suitable size and beat with a mixer.
- Cooked spicy tomato sauce served with meat or boiled spaghetti.
Bon appetit!
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