The most famous sauces recipes. Simple recipes for making sauces at home

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

In recent years, cold sauces such as "Ketchup", "Barbecue", "Mayonnaise" and others produced by the industry have been widely used. However, at home, you can cook a variety of sauces that are not inferior in their nutritional and taste qualities to prom 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, the composition of sauces includes aromatic roots, spices, seasonings, spicy vegetables, and sometimes browned flour.

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

Vinegar, lemon juice, fruit juices, sorrel, rhubarb, sorrel, cherry plum, mirabelle can be used as acidic additives. They can be administered in the form of a concentrated decoction, puree, 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 taste of the sauce will be better if you put a little oil in it before serving. Sauce seasoned with butter is not recommended to bring 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 a very fatty sauce, it is filtered through a clean cloth or napkin moistened with cold water.

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

To avoid lumps, the flour is diluted 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 the dark sauce with cream.

Sauces prepared in fish broth are served only with fish dishes. Sweet sauces are served with pancakes, cottage cheese and cereal casseroles, cereals, puddings, fruits. Potato and corn starch are used along with flour for their preparation.

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

Bon appetit!

How to make sauce

Variety of sauces. How to cook the sauce competently: we reveal the main secrets of a perfectly and tasty seasoning for any dish.

Did you know that any dish can become a masterpiece of culinary art if you add one secret ingredient to it? Intrigued?

In fact, we are talking about the usual sauce. Yes, yes, about the sauce - you read absolutely correctly. The sauce is a kind of magic wand in cooking. The sauce gives the finished dish an attractive appearance, improves the taste and aroma, magically changes its consistency. Thanks to the use of different dressings, the same dish every time can appear completely different and even reveal hitherto unknown facets of its taste.

Sauce: a culinary portrait

French cuisine is especially famous for the use of all kinds of dressings for dishes, because even the origin of the word "sauce" has French roots: sauce (French) sauce- gravy). A sauce is a liquid seasoning for a main course or side dish.

Consider types of sauces :

1. According to their composition, sauces are simple(from one ingredient) and complex(they include many products).
2. According to the method of serving, liquid seasonings are divided into hot And cold.
3. Sauces differ in their base. The basis for filling are broth or fume(broth concentrated, evaporated), sour cream, oil ( creamy or vegetable).

main sauces there are five:

• - white sauce;
• velouté - a light sauce cooked in broth;
• espanol - red sauce cooked in broth;
• emulsin - Dutch sauce and mayonnaise;
• vinaigrette - vegetable oil with vinegar.

Secrets of making the right sauce

Preparing a sauce for any dish often causes a lot of difficulties for beginners (and not only) housewives, because most of them have tricky, from the point of view of a Russian person, names. In reality, learning how to cook the perfect, tasty and fragrant sauce is not too difficult. If you follow simple recommendations, then the question of whether how to make sauce, with time and a set of experience will disappear by itself.

Our best sauce recipes:

So, what should be taken into account when preparing the sauce so that the result of the efforts does not upset?

1. To give the gravy the desired consistency, browned (fried) flour is used. It is not recommended to use unroasted flour, as it will add viscosity to the seasoning and spoil the taste.
2. To prevent lumps in the gravy, the flour should be diluted with salted water.
3. As a basis for white sauce, you can use all types of broths, except vegetable and mushroom.
4. Flavoring agents should be added before the sauce is ready (usually 10-15 minutes).
5. The addition of pounded with butter, boiled in hot milk and strained flour, which was previously dried, will help to greatly improve the taste and consistency of the milk sauce.
6. Significantly improves the taste of the finished gravy and the addition of wines: white table wine - for white sauces, port wine or Madeira - for red ones. You can replace white wine with two pieces of sugar dissolved in vinegar.
7. A worthy seasoning for sauces can be barberry, sorrel and rhubarb, which must be added in the form of puree, decoction or juice.
8. If the sauce contains cream, egg yolks and lemon juice, then the last ingredient must be mixed before the dish goes to the table. This is due to the ability of the first two products to coagulate under the action of citric acid.
9. If tomato paste is included in the sauce recipe, then it is recommended to salt the gravy only after adding it, since tomato puree itself has a salty taste.

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

cream sauce recipe

Classical

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

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

With cheese

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

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

Creamy mayonnaise

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

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

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

Bechamel sauce

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

The classic version of the sauce

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

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

With olive oil

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

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

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

tomato sauce recipe

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

Classic variant

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

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

Sauce with broth

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

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

chicken sauce

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

Sauce with tomato paste

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

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

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

with ginger

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

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

Sweet and sour sauces

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

Chinese sauce

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

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

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

Sauce for meat

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

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

Sauce with red currant

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

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

Teriyaki sauce recipe

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

Based on soy sauce

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

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

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

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

Orange

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

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

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

tartar sauce recipe

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

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

Classic

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

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

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

With the use of ready-made mayonnaise

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

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

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

garlic sauce recipes

broth sauce

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

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

With sour cream

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

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

With bread

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

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

honey sauce recipe

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

With tomatoes

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

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

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

French

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

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

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

mustard sauce

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

Simple and lightweight

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

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

Egg

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

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

Other delicious sauce recipes

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

Spicy sauce

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

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

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

orange sauce

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

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

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

Balonese sauce

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

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

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

Top 10 most famous and delicious sauces in the world from the site magazine: recipes, cooking secrets, photos.

Sauce is a liquid seasoning that is served with the main course (from French sauce - gravy). Sauces have been known since time immemorial, the first ones appeared in ancient cuisine. Among the ancient Romans, garum was popular - a liquid seasoning made from vinegar and fish: mackerel or tuna were dried in the sun for several months, then boiled and vinegar, salt, pepper, olive oil and wine were added to the fish base.

Any sauce consists of a liquid base (fish, meat, mushroom, vegetable broth, cream, milk, sour cream) and filler (additional ingredients) - egg yolks, vegetables, berries, spices, odorous herbs. The filler can be prepared with or without flour. By consistency, all gravies are divided into liquid and thick (the so-called dips). Wine, cheese, crushed nuts, honey are added to sauces, and flour, corn and potato starch are used to thicken.

Today, there are so many recipes for sauces that their number almost exceeds the number of dishes for which they are intended. Onion subise, basil pesto, tomato satsebeli, milk bechamel, plum tkemali, lingonberry cumberland... We will share the secrets of making the most delicious sauces with you in this article.

Famous sauces: recipes for the best sauces in the world

Recipe 1.

What they eat with: fish, seafood, meat, vegetables, lasagna, moussaka.

You will need: 30 g butter, 2 tablespoons flour, 600 ml milk, salt to taste, nutmeg and white (or black) pepper as desired.

Melt the butter in a large saucepan over low heat. Add flour, stir well to make a homogeneous gruel, and, continuing to stir continuously, fry for about 2-3 minutes. The flour should only lightly brown, acquire a creamy (but not golden) hue, that is, practically not change color - this is called a white roux. Then slowly pour in the milk, continuing to stir so that no lumps form, let it boil, reduce the heat and cook until thickened (about half an hour). Salt at the end. Strain the finished sauce into a clean bowl, season with white pepper and nutmeg if desired.

There are many variations of French milk sauce. Bechamel is prepared on a mixture of broth (meat or vegetable - for vegetarian dishes) with cream, Dijon mustard, grated cheese, onions, shallots and mushrooms are added to it. The simplicity of the ingredients, the ease of preparation and the noble origin - all this is famous for the famous béchamel sauce.

Recipe 2.

What they eat with: croutons, pasta, spaghetti, lasagna, rice, mashed potatoes, meat and fish dishes.

You will need: 100 ml of cold-pressed olive oil, a bunch of green basil, 2 cloves of garlic, 50 g of parmesan, 50 g of pine nuts, juice of half a lemon.

Rinse the basil, pat dry and finely chop. Chop the garlic, grate the cheese. Mix cheese, basil and garlic and grind in a mortar. You can, of course, use a blender or a food processor, but it’s better to do everything by hand, using a good old mortar and wooden pestle, you don’t like pesto of new products, it needs the warmth of your hands. Gradually pouring in the olive oil, continue to grind the ingredients. Then add salt and lemon juice. The sauce is ready.

The advantages of pesto sauce is that it is very simple to prepare it - you do not need to fry or boil anything, just mix and grind the prepared products. Pesto is made with sun-dried tomatoes, this sauce is a great alternative to tomato pizza dressing, the perfect accompaniment to oven-baked or grilled vegetables. Instead of pine nuts, hazelnuts, almonds, walnuts, pumpkin seeds are added to the pesto. Cheeses can also be different, like nuts. Mint, celery, sheep cheese, tarragon, cilantro are found in some recipes, and in Russia wild garlic is used instead of basil.

Recipe 3.

What to eat with: casseroles, meat and poultry dishes.

You will need: 500 g of fresh lingonberries, 1 liter of water, 100 ml of port or other red wine, 10 g of starch, 200 g of sugar, cinnamon to taste.

Rinse cranberries and fill with water. Let it boil, then drain the broth, and grind the berries through a sieve or chop in a blender so that the consistency of the sauce is smooth and uniform. Combine grated lingonberries with sugar, cinnamon, wine, add a little broth and boil for 5 minutes. Stir the starch in the remaining broth, pour it into the berry puree, let it boil and remove from the stove.

Lingonberry sauce (the inhabitants of foggy Albion call it Cumberland) is distinguished by its ease of preparation, high content of vitamins and a successful combination of ingredients: its sweet and sour taste is in perfect harmony with red meat dishes, perfectly sets off the taste of roast venison and wild duck. Ready-made lingonberry jam, lemon juice, orange juice, cognac, seasonings - cayenne pepper, ginger and dry English mustard are sometimes added to Cumberland.

Recipe 4.

What they eat with: fish (boiled, fried and baked), seafood, vegetable and meat dishes, eggs, cold roast.

You will need: 2 raw yolks, 2 boiled eggs, 120 g refined vegetable oil, 120 g sour cream, 40 g pickled mushrooms, 1 tablespoon finely chopped green onions, 40 g mustard, 1 pickled cucumber, sugar, vinegar (or lemon juice), salt to taste.

Peel the hard-boiled eggs, separate the whites from the yolks, finely grate the yolks and rub in a bowl with mustard and raw yolks. Pour vegetable oil into the resulting mixture with constant beating (the process of preparing classic tartar is very similar to the technology for making homemade mayonnaise). Grind pickled cucumber, pickled mushrooms and boiled proteins (it is very important to cut them into small cubes, and not grind them in another way; you need pieces of vegetables in a tender base - this is a prerequisite for making tartare), mix with green onions, sour cream and egg mass. Mix everything well, salt, add sugar, vinegar (or lemon juice) to taste.

Capers, gherkins, garlic, parsley and dill are also added to tartare, and ready-made mayonnaise is used (but homemade, of course, is both tastier and healthier than store-bought).

Recipe 5.

What they eat with: potatoes, buckwheat, rice, pasta, vegetables, meat.

You will need: 70 g of dried mushrooms (porcini mushrooms), 1 onion, 700 ml of water, 2 cloves of garlic, 2 tablespoons of sifted flour, 40 g of refined vegetable oil, 150 ml of sour cream (you can use homemade cream), 55 g of butter, salt and pepper to taste.

Rinse mushrooms well and soak for 30-40 minutes in a glass of warm boiled water. Then remove the mushrooms, cut them, and combine the liquid in which they swelled with the remaining 500 ml of water. Put the mushrooms to boil. Meanwhile, in another saucepan, fry the finely chopped onion and garlic in vegetable oil until lightly browned, then add the butter, and when it melts, stirring constantly, add the flour in portions. Fry, stirring constantly to avoid lumps, until golden brown. After the mushrooms have been cooked for 30-35 minutes, remove the pan from the heat and let the mushroom broth cool slightly. Pour the warm broth in parts into a saucepan with toasted flour: first 100 ml, stir well, and then add the rest of the liquid. Boil for 7-8 minutes, salt, add sour cream, let the sauce boil and boil for another 1-2 minutes.

You can diversify this recipe with chopped parsley (it is added along with sour cream), paprika, nutmeg.

Recipe 6.

What they eat with: meat dishes, poultry, fish, potatoes.

You will need: 1 kg of sour yellow plum tkemali (cherry plum), 40 g of fresh hot pepper, 50 g of garlic, fresh herbs (half a bunch of cilantro and half a bunch of dill), salt, 1 tablespoon of dry dill.

Wash the plums, cut into quarters, remove the stones, put in a saucepan and fill with water so that it completely covers the fruit. Rinse dill and parsley, shake well, tie in one bunch and add to plums. Cook until fruits are soft. Take out the greens. Drain the rest of the water into a separate bowl. Plums pass through a sieve and put in a clean pan, add finely chopped hot peppers, garlic and dry dill to them. Mix thoroughly. If the sauce seems too thick for you, add a little water or plum water to it. Cook for about an hour over low heat, until thick sour cream. Serve chilled.

Often tkemali sauce is cooked from unripe green tkemali plum, then it turns green. Sometimes a turn is added to it. Of the herbs, in addition to dill and parsley, they use lemon balm and ombala.

Recipe 7.

What they eat with: meat, vegetables, bread.

You will need: 500 ml of natural Greek yogurt, 2 tablespoons of homemade sour cream, 1 large fresh cucumber, 1 tablespoon of salt, 2 cloves of garlic.

The hardest part about making tzatziki sauce is finding the right yogurt, thick, natural, real Greek, with no additives. If you didn’t manage to buy one, you can make yogurt at home using ours, and then, with the help of simple manipulations, turn natural homemade yogurt into “correct”, Greek. To do this, cover a large sieve with a linen (cotton) napkin, dip it in boiling water for half a minute, put yogurt on top, cover it with cling film and leave overnight at room temperature. The next day, peel and finely grate a fresh cucumber, add salt and let stand for 3 hours. Put the yogurt into a bowl. Squeeze the cucumber pulp well. Grind the garlic in a garlic maker or mash. Put garlic, cucumber puree and sour cream in a bowl with yogurt, mix everything well. Serve the sauce chilled.

Recipe 8.

What they eat with: seafood and boiled vegetables (asparagus, zucchini, artichokes, different types of cabbage).

You will need: half a pack of butter, 3 yolks, juice of half a lemon, freshly ground white pepper, salt and a pinch of cayenne pepper.

Melt the butter in a saucepan and cool to room temperature. Pour water into a large saucepan, and when it boils, reduce the heat to a minimum, and put a glass or ceramic bowl on top (that is, you need to “build” a water bath), place the yolks there, add lemon juice to them, mix well and beat the yolks with lemon juice with a mixer or whisk. When the mass becomes lush (after about 5 minutes), continuing to beat, begin to gradually add the melted and cooled butter in a constantly flowing thin stream. When the sauce thickens, add salt and pepper to taste and beat for another half minute. Serve the finished sauce immediately.

Making hollandaise sauce is a very delicate process. Care must be taken to ensure that the temperature of the steam does not become too high, otherwise the sauce may "coagulate". But you can fix this little trouble, ice is able to “fix” the sauce: you need to remove the bowl from the “bath”, add a couple of ice cubes there and beat the yolks until the ice melts.

Recipe 9.

What to eat with: corn chips, bread, Mexican cuisine.

You will need: 2 avocados, 1 tomato, 1 hot red pepper, 2 tablespoons of lemon juice (or lime juice), 1 tablespoon of finely chopped cilantro, 0.5 teaspoon of salt, half an onion.

Wash and dry vegetables. Cut the alligator pear (the so-called avocado) in half lengthwise and, to make it easier to remove the stone, turn the halves in different directions, separate from each other and peel. Mash the flesh with a fork and season with lemon juice so that it does not darken. Finely chop the onion. Cut the pod of hot pepper lengthwise, remove the seeds, rinse, dry and finely chop. Cut the tomato into small slices. Combine the avocado pulp with cilantro, onion, hot pepper and tomato, season with salt and mix.

Guacamole is the national Mexican dish. It looks more like an appetizer, although the name of the dish itself literally translates as “avocado sauce”.

Recipe 10.

What they eat with: cheeses, meat and poultry dishes.

You will need: 500 g of red grapes, 400 g of fresh figs, 1 orange, 2 tablespoons of extra virgin olive oil, 1 tablespoon of balsamic vinegar, freshly ground black pepper and salt.

Rinse fruits. Preheat the oven to 210°. Cut figs into slices. Separate the grapes from the branches, peel the berries from the stalks, put them together with the figs on an oiled baking sheet and put in the oven for 10 minutes. Remove the zest from the orange, cut it into thin strips. Squeeze out the juice from the pulp. Mix grapes, figs, orange juice and zest, pepper, vinegar and salt in a salad bowl. Put the finished sauce in the refrigerator for 4 hours.

Chutneys are made from apples, persimmons, gooseberries, apricots, onions, rhubarb, and tomatoes. A characteristic feature of this sauce is the combination of sour and sweet sauces. From spices, except for pepper, fresh ginger, mustard seeds, cumin, coriander, cloves are added to chutney.

Purpose of any sauce- set off the taste of the main dish, emphasize its advantages and hide its shortcomings. Delicious gravy can make the simplest and most uncomplicated culinary creation unique and unrepeatable. And on the festive table, original sauces are simply irreplaceable. Good luck with your culinary experiments and bon appetit!

While some people prefer bottled or canned sauces, there is little that beats the amazing taste and aroma of fresh, homemade sauce. While store-bought sauces leave a lot to be desired, making homemade sauces will ensure that they contain only fresh and healthy ingredients. Homemade sauces tend to taste much better than store-bought ones. Plus, they are very budget-friendly, so you will win anyway. In addition, while preparing the sauce, your house will be filled with the enchanting aroma of vegetables and herbs, which is simply impossible to resist.

The variety of homemade sauces is extremely large - they can be served with almost any dish. Meat, fish, pasta and pizza are sure to taste even better when you serve them with the right sauce. The best part about making homemade sauce is that you can make the sauce hotter, sweeter, or spicier, depending on your preference. By varying the amount of different seasonings, herbs and vegetables, you will get a sauce with a new taste and aroma every time. The ingredients in sauce recipes can easily be doubled or tripled depending on your needs. To make the sauce really tasty and fragrant, use only fresh ingredients for its preparation. Remember - the longer you cook the sauce, the thicker and richer it will be in taste. If your sauce is too thick, thin it with water, broth, or cream. Most homemade sauces don't take too long to make, but rest assured that everyone who tries them will be sure to ask for more.

Barbecue sauce is much more than just an extra flavor when cooking meat. When you baste the meat with sauce while cooking, it helps to moisten the surface of the meat and slows down the speed of cooking, resulting in the meat being browned thoroughly, becoming juicier and more tender. Homemade barbecue sauce should have a pronounced spicy taste and aroma. Ribs or wings, pork or chicken - whatever you choose, your barbecue with this sauce will turn out just amazing.

Homemade barbecue sauce

Ingredients:
1 medium onion
2 cloves of garlic
1 hot chili pepper

1 bottle (900 g) ketchup
200 g sugar
200 ml 9% apple cider vinegar
100 ml apple juice
100 g honey
1 teaspoon salt
1 teaspoon black pepper.

Cooking:
Sauté finely chopped onion, minced garlic and minced chili pepper in vegetable oil in a large saucepan over medium heat for 4-5 minutes. Add ketchup, sugar, vinegar, apple juice, honey, salt and black pepper. Stir and bring to a boil, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, for 30 minutes. Use the sauce immediately or store in the refrigerator in an airtight container for up to 1 month.

While store-bought chicken sauces are loaded with sugar and preservatives, their prices are rarely attractive either. Instead of buying chicken sauce from the store, try making your own - it's super easy and quick. Chicken tomato sauce is so easy to make that you will never spend money on store-bought sauces again.

Ingredients:
3/4 cup tomato paste
1 glass of water
1 onion
1 carrot
2 cloves of garlic
3 tablespoons of sugar
1 tablespoon dried basil
1 tablespoon dried oregano
vegetable oil,
salt and pepper to taste.

Cooking:
Fry the chopped onion, grated carrots and chopped garlic in vegetable oil until soft. Dissolve tomato paste in water and add to vegetables. Add sugar and spices, salt and pepper and cook for about 10 minutes. Boil the sauce a little longer if you like a thicker sauce.

If you have ever eaten shawarma - an oriental fast food - then you will surely agree that shawarma is not complete without a delicious sauce. Ketchup and mayonnaise in this case are completely inappropriate options that can spoil the overall impression of the dish and make it harmful. We suggest you prepare a delicious shawarma sauce based on yogurt with garlic. Garlic shawarma sauce tastes amazing and can also be served with other fast food like french fries, sandwiches, etc.

Ingredients:
500 ml classic yogurt,
2 cloves of garlic

salt to taste.

Cooking:
In a small bowl, mix yogurt, lemon juice, crushed garlic and salt. Mix well. Serve immediately or cover and store in the refrigerator for up to 5 days.
Homemade sauces can be a great way to surprise your loved ones and guests. For example, try making pizza not with mayonnaise or ketchup, as many do, but with real Italian pizza sauce. This simple classic homemade pizza sauce cooks for a long time to release the tomato, garlic, oregano and basil flavors. Don't be afraid to use sugar or honey - they will help reduce the sour taste from the tomatoes and make the sauce a little sweeter. The sauce prepared according to this recipe is enough for several pizzas, so the remaining sauce can be frozen and used if necessary.

Ingredients:
900 g tomatoes,
1 medium onion
1 tablespoon vegetable oil
2-3 large garlic cloves,

1 teaspoon dried basil
1 teaspoon sugar or honey
1/2 teaspoon ground chili pepper
1/2 teaspoon salt
black pepper to taste.

Cooking:
Heat vegetable oil in a medium saucepan over low heat. Add finely chopped onion and sauté until golden brown, about 5 minutes. Add minced garlic, oregano, basil and saute, stirring, for about 1 minute.
Increase fire to medium. Add chopped tomatoes, sugar, chili peppers, salt and black pepper. While stirring, bring to a boil. Reduce heat and simmer for 90 minutes.
Allow the sauce to cool to a safe temperature, then puree with a blender or food processor. Taste the sauce and add salt, pepper or sugar if needed. Store the sauce in an airtight container in the refrigerator for up to 3 days or freeze for up to 6 months.

The most popular pasta sauce is the Italian Marinara sauce made from tomatoes, onions, garlic and herbs - we suggest you cook it. It does not require a lot of time and preliminary preparation. In addition to pasta, this sauce is also great for lasagna, casseroles, meatballs and grilled meats. What's more, it goes well with minced meat, which allows you to make pasta sauce more satisfying. You can prepare a large batch of this sauce for long-term storage - it can be frozen or canned. This is especially true when you have a large tomato crop. When serving, place the pasta on a plate, pour the sauce on top and sprinkle with grated cheese.

Ingredients:
800 g tomatoes,
1 small onion
1 celery stalk
2 cloves of garlic
1 tablespoon vegetable oil
1 bay leaf,
1/4 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary.

Cooking:
Heat vegetable oil over medium heat. Add finely chopped onion and sauté until soft, 5 to 7 minutes. Stir in minced garlic and sauté until fragrant, about 30 seconds.
Scald the tomatoes with boiling water and remove the skin. Chop the tomatoes and add to the onion mixture. Add chopped celery, bay leaf, salt and herbs. Bring to a boil and simmer for about 20 minutes until the sauce thickens. Remove bay leaf from sauce and serve.
If desired, you can cook the sauce longer for a deeper flavor. If you want the sauce to have a smooth consistency, use a blender or food processor. Leftover sauce can be stored in the refrigerator for up to a week or frozen for up to 3 months.

The classic fish sauce certainly deserves a place of honor on your menu. It takes everyday fish dishes up a notch, adding a touch of elegance and full-bodied flavor, all while being effortless to prepare. Hollandaise sauce is a very popular sauce for fish dishes and has a lemon-butter taste - we advise you to cook it.

Ingredients:
300 g butter,
4 egg yolks,
2 tablespoons lemon juice,
1 tablespoon cold water
salt and pepper to taste.

Cooking:
Melt the butter, after cutting it into cubes.
Heat a small amount of water in a saucepan over medium heat for a water bath. When the water in the pot begins to boil, place a bowl on top in which the sauce will be prepared. The water should not touch the bottom of the bowl. In a bowl set over simmering water, beat the egg yolks and cold water until the mixture is light and frothy. Add a few drops of lemon juice and beat for 2 minutes.
Remove bowl from heat and slowly add melted butter. Don't do it too fast - it will ruin the structure of the sauce. Continue whisking the sauce until thick, gradually increasing the mixer speed. Once you've added all the oil, whisk the sauce with the remaining lemon juice and season to taste with salt and pepper. The finished hollandaise sauce will have a smooth, creamy consistency. If it is too thick, you can add a few drops of warm water to it and beat. The hollandaise sauce is best served immediately.

Homemade sauces are an endless field for imagination. Experiment with ingredients, herbs and seasonings and be sure that this simple addition to a meal can be a real highlight and turn an ordinary dish into a culinary hit.

Bon appetit!