Sweet sauce - recipes. Sauces for sweet dishes Fruit sauces for pancakes

How to prepare sauces for pancakes, recipes with photos - a complete description of the preparation so that the dish turns out very tasty and original.

If you are tired of cream and sour cream, you want variety, but for some reason the relationship with ready-made sweet sauces for pancakes does not work out, then this collection of recipes will be useful to you. Sweet sauces can be made on different bases; they are suitable for desserts and fruit salads. But we were primarily interested in them as an addition to pancakes or pancakes. Look and choose to your taste.

In the “Sweet sauces” section there are 31 recipes + photo recipes

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These sweet sauces can be served not only with pancakes, but also with pancakes, buns, puddings, casseroles, etc. I simply recommend that you try these sauces. Of course, good pancakes can be eaten with sour cream or butter. But with sauces it’s absolutely delicious.

1. Berries (strawberries, raspberries) - 2 cups
2. Granulated sugar - 1.5 cups
3. Water - ¾ cup

1. Wash the berries and grind with a mixer until smooth.
2. Boil thick sugar syrup, combine with berry puree, mix well and cool.

Apricot sauce for pancakes

To prepare the sauce you will need:

• Apricots - 500 g
• Granulated sugar - 1.25 cups
• Water - ½ cup

1. Remove the seeds from the apricots, rub the apricots through a fine sieve, mix with sugar, add water.
2. Bring the apricot mixture to a boil and cool.

Plum pancake sauce

To prepare sauces you will need:

• Plums - 500 g
• Granulated sugar - ½ cup
• Grape wine - ½ glass
• Starch - 1 teaspoon
• Cinnamon - on the tip of a knife
• Cloves - 5-6 buds
• Water - 1.25 cups

1. Remove the seeds from the plums, add sugar, simmer until tender and rub through a sieve (along with the broth), pour in the wine, add starch previously diluted in a small amount of water.
2. Bring the sauce to a boil, stirring continuously, and cook over low heat for 2-4 minutes.

Lemon sauce for pancakes

To prepare the sauce you will need:

• Lemon juice - 2 tablespoons
• Zest of 1/5 lemon
• Granulated sugar - 2 cups
• Egg yolks - 7 pcs.
• Water - 2 glasses

1. Cook the sugar syrup in water using half the sugar from the recipe.
2. Add chopped lemon zest to the syrup, mix well, add lemon juice, cool slightly.
3. Grind the remaining sugar with the yolks, combine with sugar syrup and cook over low heat, avoiding boiling for 3-5 minutes.
4. Serve the sauce after cooling.

Vanilla pancake sauce

To prepare the sauce you will need:

• Milk - 3 glasses
• Egg yolks - 4 pcs.
• Granulated sugar - 1 cup
• Wheat flour - 1 teaspoon
• Vanilla sugar - on the tip of a knife

1. Grind the yolks with sugar, add flour, dilute the mixture with hot boiled milk and cook, without boiling, until thickened.
2. Strain the sauce, add vanilla sugar, stir.
3. Serve the sauce chilled.

Almond sauce for pancakes with lemon

To prepare the sauce you will need:

• Granulated sugar - 250 g
• Almonds - 100 g
• Butter - 25 g
• Egg yolks - 100 g
• Wheat flour - 20 g
• Lemon - 60 g

To prepare almond milk:

• Milk - 350 g
• Sweet almonds - 100 g
• Bitter almonds - 8 g

1. Grind (very well) egg yolks with sugar, flour and butter, add lemon zest and lemon juice, finely chopped fried almonds to the resulting mixture, mix everything well.
2. Peeled almonds (intended for making almond milk) are passed through a meat grinder, ground well in a mortar, gradually adding milk, stirred and filtered through a thin cloth, squeezed well.
3. Gradually add hot almond milk into the previously prepared lemon-almond mixture and cook, not allowing the sauce to boil.

How to make sauce for empanadas

To make an ordinary dish more tasty and interesting, sometimes all you need to do is prepare an appetizing addition. Today we will learn how to make sauce for pancakes with meat or chicken, so that they turn from a simple snack into a full dinner. Below you will find proven and simple cooking recipes and possible topping options for spring rolls.

Since we will be preparing sauces according to completely different recipes, so that we can supplement them in the future with various ingredients to suit our taste, we will first get used to the simplest method of preparation.

Egg sauce for empanadas

Preparing the topping for pancakes

• Melt 100 g of butter in a non-stick frying pan.
• As soon as the oil disperses, without bringing it to a boil (there should be no bubbles), pour in one chicken egg, beaten in advance.

It is not necessary to turn the egg into foam with a mixer; just whisk it with a fork. The main thing is to pour in a thin stream with continuous stirring so that it does not curdle.

Warm over low heat for 3-5 minutes and remove.

Add salt to the sauce and serve with hot pancakes. You can pour it over the pancakes on each plate separately, or you can put them directly in the pan and simmer, so they will turn out even tastier.

Cheese sauce with vegetables

Step-by-step preparation of sauce with savory filling

1. Melt 1 tbsp in a deep frying pan. butter and, as soon as it melts, add 2 tbsp. flour. Mix well, it is better to use a fork for this.
2. As soon as the flour becomes golden-nut, pour in 1.5 cups of milk.
3. Beat with a whisk, heat through and add 200 g of processed cheese. It is better to use soft creamy one, it will dissolve the fastest.
4. Now finely chop ½ bunch of greens - cilantro, dill or parsley and 1 bell pepper. Place everything in the sauce, salt, add allspice and nutmeg, heat for 10 minutes and turn off.

The sauce for pancakes with meat is ready! It is so tasty on its own that it will complement any dish.

Well, the next recipe will appeal to lovers of tomato taste, which is so suitable for meat filling.

Tomato sauce for empanadas

• In a dry frying pan, fry 2 tbsp until nutty. flour and transfer it to another bowl.
• Now pour 2 tbsp. vegetable oil, heat it and add the garlic squeezed out of the press (2 cloves).
• Lightly saute it and add flour.
• Stir until smooth, wait for the lumps to dissolve and add 2 tsp. tomato paste.
• Simmer the mixture for 5 minutes, then pour in 1 cup of boiling water or, if desired, broth - chicken, beef or vegetable.
• Salt, add peppercorns and add 100 ml of sour cream of any fat content.

Stir, it is better to do this with a whisk, bring to a boil and keep on the fire for another 2 minutes. Turn off and serve hot or warm with pancakes with meat.

The sauce according to the following recipe will be no less tasty, but definitely easier to prepare.

Vegetable sauce for pancakes with chicken

Option 1: sour cream sauce recipe

1. Peel the onion and carrot one at a time, chop them as usual and fry them in vegetable oil. When everything is ready, turn it off and let it cool.
2. As soon as the frying becomes warm, add 3-4 tbsp. sour cream, mix and add salt.

No spices are needed for this composition; on its own it turns out very tasty and rich. Pancakes with meat and chicken can be placed in it and simmered for a few minutes (10-15), or you can serve it separately.

Option 2: recipe for sauce with champignons

Prepare the creamy mushroom sauce in the same way.

• First, fry 2 cloves of garlic, passed through a press, in olive oil.
• Then, as soon as it turns brown, add 250 g of finely chopped champignons.
• Fry the mushrooms until golden, and then add sour cream (3-4 tbsp) or processed cheese (100 g) at your discretion. In the second case, the sauce will have a slight smoky flavor.
• Season the dish with chopped herbs - about 1/3 of a bunch, mix, keep on the fire for another minute and turn off.

This sauce will be equally tasty either cold or hot.

Finally, we suggest making a sauce that does not require any heat treatment. It is ideal for pancakes with chicken, but it will also be very tasty with meat ones.

Creamy sauce for pancakes with chicken filling

How to make topping for chicken pancakes

• We need 1 large fresh cucumber. Grind it on a fine grater directly with the peel, the main thing is that it does not taste bitter and set aside.
• Now add ½ bunch of finely chopped washed dill, pepper, salt and stir in 3-4 tbsp. with a heap of sour cream. You can take it at any fat content, it will not affect the taste of the sauce in any way.
• Stir the mixture until smooth and serve chilled with hot pancakes. Guests will be delighted!

If you wish, it is good to add 1-2 cloves of garlic to this sauce. We pass it through a press and mix well.

Now you know several completely different recipes for making pancake sauce with chicken and meat. They can be stewed in the topping itself, or you can pour them on top, as you prefer.

Choose the option you like and try to cook a wonderful dish with an equally tasty sauce!

Sauce for pancakes “Vyatskaya pomakushka”

Cooking process

In some regions of Russia, for example, in the Kirov region or in the old way in the Vyatka province, sauces for pancakes are called pomakushki. Sweet ones are jam or crushed berries, berries with sour cream, etc. and unsweetened ones are melted butter, melted butter with eggs, frozen crushed cream or milk, etc.

I would like to introduce you to a pomakushka made from melted butter and eggs. Based on these two ingredients, as many as three types of pomakushki can be prepared:

• butter and raw egg;
• butter and hard-boiled egg;
• butter and egg in a bag.

My favorite option is melted butter with an egg, boiled “in a bag”, when the white is cooked, but the yolk has just set and remains soft and runny. All kinds of unsweetened pancakes are suitable for this type of pancake: wheat, rye, whole grain and buckwheat.

The site has almost all of the mentioned pancake options and sometimes even several options of each type!

Boil eggs in salted water to desired degree. For the “in a bag” option, after boiling, cook the eggs over medium heat for 2-4 minutes, depending on their size. Place the finished eggs in cold water for a few minutes to help them peel better.

Melt the butter in a bowl on the stove or in the microwave. In the microwave, cover the dish with oil and set the power to medium (300-600).

Pour the egg yolk into the oil, grate the white and also add to the oil.

Sauce for pancakes made from butter and eggs “Vyatskaya Pomakushka” is ready.

In this version, pomakushka was served with interesting dark buckwheat pancakes “Boyarsky”.

8 amazing sauces for pancakes

Maslenitsa is coming soon, we have already prepared recipes for pancakes and other festive dishes for you. Here's how to diversify your baking. we'll tell you now. So, here are the top 8 most delicious sweet sauces.

No. 1: Caramel sauce

• 100 g powdered sugar;
• 300 ml heavy cream;
• 50 g butter.

1. Combine the melted butter and caster sugar and heat the mixture until it turns golden.

2. Without turning off the heat, pour in the cream.

3. Stirring, cook the mixture until tender.

4. Serve the sauce in a separate bowl or immediately pour it over the pancakes.

• 150 g chocolate ice cream;
• 1/2 cup milk;
• 3 egg yolks;
• 1 tsp. instant coffee;
• 1 tbsp. l. Sahara;
• 1 packet of vanilla sugar.

1. Beat the yolks with regular and vanilla sugar, pour in the milk.

2. Mix the egg mixture well, add instant coffee.

3. Whip the cold sauce with ice cream.

• 1 egg;
• 50 g butter;
• 100 g honey;
• 1 tbsp. l. water;
• 1 pinch of salt.

1. Boil honey, turn off the heat, add oil and stir.

2. Pour in a spoonful of water and salt the mixture.

3. Beat the egg and add to the honey mixture.

4. Stirring thoroughly, bring the sauce to a boil.

No. 4: Sour cream and berry sauce

• 500 g of fat sour cream or cream;
• 300 g berries;
• zest of 1 lemon;
• 3 tbsp. l. Sahara;
• 1 packet of vanilla sugar.

1. Whisk lemon zest, sugar, vanilla sugar and berries.

2. Mix the resulting mixture with sour cream or cream.

3. Pour the sauce over the pancakes and serve.

No. 5: Orange sauce

• zest of 1 orange;
• 1 glass of freshly squeezed orange juice;
• 1.5 glasses of milk;
• 50 g butter;
• 4 tbsp. l. Sahara;
• 1 packet of vanilla sugar.

1. Beat the melted butter with vanilla and regular sugar, heat over heat until the sugar dissolves.

2. Grate the orange zest, add it to the butter mixture, then pour in the orange juice and milk.

3. Dip the pancakes into the thickened hot mixture directly on the stove.

4. Turn off the heat - the dish is ready!

No. 6: Chocolate sauce

• 50 g chocolate;
• 200 ml cream;
• 1 tbsp. l. starch;
• 1 tbsp. l. cognac;
• 1 tsp. Sahara;
• 1 packet of vanilla sugar.

1. Melt the chocolate, add regular sugar and vanilla, mix well.

2. Heat the cream, stirring thoroughly, add to the chocolate.

3. Add starch to the chocolate-cream mixture and pour in one spoonful of cognac.

4. While heating, stir the sauce well.

No. 7: Strawberry sauce

1. Finely chop the strawberries, add mint, stir.

2. Add sugar to the mixture and leave to steep for 10-20 minutes.

3. Put the mixture on the fire, add cream and boil for 3-4 minutes.

4. Whisk the finished sauce thoroughly.

#8: Hot Rum Sauce

• 1/2 glass of water;
• juice of 1/2 lemon;
• 10 g butter;
• 1 tbsp. l. flour;
• 100 g sugar;
• 100 ml rum;
• 50 ml cognac;
• 50 ml white wine.

1. Mix butter with sugar, pour in water.

2. Add flour to the mixture and bring it to a boil.

3. Pour alcohol and lemon juice into the sauce, heat and serve hot.

Bon appetit, dear readers! FL wishes you a sweet Maslenitsa!

Delicious sweet sauces for pancakes and pancakes - the best recipes

(4 ratings, average: 5,00 )

Sweet sauces for pancakes can make this dish more beautiful, refined, and tasty.

Moreover, there are many recipes for their preparation, therefore, everyone can choose the most interesting option for themselves.

This interesting article will tell you in detail how to prepare delicious and sweet sauces for pancakes.

Sweet sauces for pancakes - recipes

Many people love homemade pancakes, and they are especially tasty when accompanied with sweet sauces

Depending on the cooking recipe and the ingredients used, they help add a little sourness or missing sweetness to the dish.

The prepared culinary masterpieces look very beautiful together with pancakes, and also give the dessert a simply unique taste. In addition, they are quite easy to prepare and consist of simple ingredients.

What is the difference between pancakes and pancakes - cooking features

Pancakes or pancakes for breakfast are a very good dish, and if you also prepare sauce for pancakes, it will turn into an original, beautiful dessert.

When preparing this dish, you need to remember that there are certain differences between pancakes and pancakes:

1. Pancakes are thin, light, fried in a dry frying pan, usually prepared without yeast using whey or water.
2. Pancakes are most often prepared using yeast, milk or kefir with the addition of eggs, sugar and flour. They turn out fluffy, loose, have a somewhat sour taste. The dough for them has a consistency similar to sour cream. Pancakes turn out to be more fatty, high-calorie, and nutritious, unlike pancakes.

What sweet sauces are best for pancakes?

Sweet toppings help enhance and enrich the taste of pancakes, making it brighter and richer.

Very interesting options are:

They are prepared from various fruits or berries, chocolate, cream, honey, and spices.

They can be cold or hot, it all depends on the recipe.

Can be served separately in a gravy boat or pour over the pancakes when serving.

Sweet sauces for pancakes - recipes

Let's look at the most popular recipes:

Orange sauce goes well with classic American pancakes or pancakes, which will highlight the taste and make it richer.

• big orange;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. lemon juice;
• 1 tbsp. l. potato starch;
• 300 ml water.

Wash a large orange thoroughly, grate the zest, squeeze out the juice separately, and then grind through a sieve. Boil water in a saucepan, add lemon zest, and simmer a little.

Strain the zest through a strainer to obtain greater homogeneity.

Put granulated sugar into the liquid and pour in lemon juice.

Dissolve the starch with water and gradually pour it in a thin stream into the prepared mixture, stirring all the time.

Cook until thickened, remove from heat, cool slightly, add orange juice, stirring all the time. Serve chilled.

It turns out aromatic and has a rich taste.

If you wish, you can add a little more lemon juice to add some sourness.

The creamy sauce is very easy to prepare and yet turns out tasty and unusual.

You need to take the following ingredients:

• 2 tbsp. l. butter;
• 3 tbsp. l. sugar sand;
• 3 tbsp. l. cream 33% fat;
• 2 tbsp. l. lemon juice.

Mix butter, granulated sugar, lemon juice, beat with a mixer for a minute, add cream and continue to beat for another minute.

Place over low heat, heat until granulated sugar is completely dissolved, and pour over.

Sour cream sauce will make any dish very tender and refined, as it harmoniously intertwines different flavors.

You need to take the following ingredients:

• 100 g sour cream;
• 50 ml fruit juice;
• 50 g granulated sugar;
• ½ tsp. ground cinnamon.

Place sour cream in a blender bowl, pour in fruit juice, beat at minimum speed, adding granulated sugar and cinnamon little by little.

Mix everything until smooth and pour over the finished dish.

Chocolate sauce can be a very good addition to pancakes, for which you will need:

• 300 g chocolate;
• 3 tbsp. l. butter;
• ¾ cup heavy cream;
• 1 tbsp. l. orange liqueur or rum.

Heat the chocolate and butter in a water bath, add the cream, mix everything well with a whisk, pour in the liqueur, mix everything again.

Can be served warm or cold. If serving cold, refrigerate for a few minutes before serving.

You can decorate French crepes with it, pouring it in the form of waves or zigzags.

Sweet cranberry sauce with a delicate velvety texture and pleasant sourness. It is perfect for crepes, pancakes, and pancakes.

You need to take the following ingredients:

• 400 g cranberries;
• 2 oranges;
• 1 tbsp. granulated sugar;
• 100 ml water.

Squeeze the juice from the oranges, mix it with water, granulated sugar, and bring to a boil.

Add washed cranberries, boil for 5 minutes.

After this, let the cranberries cool slightly. Grind everything in a blender, then grind through a fine strainer to remove the seeds. Pour into a gravy boat and serve.

A very interesting option could be raspberry.

Some people think that it is a little reminiscent of jam, however, this is absolutely not true, because it has a completely different consistency and aroma.

You need to take the following ingredients:

• 1 tbsp. fresh or frozen raspberries;
• 2 tbsp. l. orange nectar;
• ¼ tbsp. raspberry jam;
• 2 tbsp. l. Sahara.

Beat the raspberries and orange juice in a blender and then grind through a strainer.

Transfer the mixture to a small saucepan, add raspberry jam and granulated sugar.

Heat the resulting mixture and boil over low heat for 2 minutes. Cool and ready to serve.

For breakfast with pancakes and crepes, lingonberry sauce is perfect, adding a certain sweetness and slight tartness to the dish.

The following ingredients will be required:

• 500 g lingonberries;
• 1 liter of water;
• 250 g granulated sugar;
• 1 tsp. starch;
• cinnamon.

Wash the lingonberries well, add water, and boil until soft. Drain the broth, grind the berries through a sieve, pour in the broth.

Add granulated sugar and ground cinnamon to the mixture and boil for 5 minutes. Add diluted starch and thicken.

A delicious, aromatic sweet sauce made from fruits, berries, cream, chocolate and other ingredients will be an excellent addition to pancakes, pancakes, pancakes, various pastries, and desserts.

Prepare these delicious and sweet sauces according to our recipes and bon appetit!

(4 ratings, average: 5,00 out of 5)

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Pancake Sauce Recipe: For Even Better Taste

Pancakes are a favorite food of both adults and children. And each housewife has her own individual pancake recipe: be it kefir pancakes, openwork pancakes, or pancakes made from yeast dough. But you can turn such a standard and familiar dish into an unusual dessert. To do this you need very little - just a sweet sauce for them.

Chocolate sauce for pancakes

If you and your family are chocolate lovers, then chocolate sauce will be your favorite. To prepare it, prepare the following products:

• chocolate – 100 grams (bitter or milk, to taste);
• water – 100 ml;
• sugar – 50 grams (if dark chocolate is used, the amount of sugar doubles);
• butter – 30 grams;
• vanillin - on the tip of a knife.

Chocolate dressing recipe:

1. You need to break the chocolate into pieces, cut the butter (don’t forget to keep it in the refrigerator first, or better yet, in the freezer). Place this in a saucepan and place in a water bath over low heat, stirring constantly.
2. When all the ingredients have melted and are completely mixed, the chocolate dressing for the pancakes will be ready.
3. Serve warm chocolate pancake sauce with prepared pancakes. The sauce is very simple to prepare, but adds a “zest” to ordinary pancakes.

It is very important to melt the chocolate in a water bath, because this way you will get a uniform sauce consistency that will not separate or curl into lumps. Also pay attention to the quality of the purchased chocolate.

Creamy dressing for pancakes

The cream sauce recipe is also easy to prepare, but that makes it no less tasty than the previous dressing.

The recipe for its preparation provides the following set of products:

• butter – 2 tbsp. spoons;
• sugar – 1/3 cup;
• heavy cream – 3 tbsp. spoons;
• lemon juice - ¼ cup.

You can prepare the creamy dressing like this:

1. Mix sugar, butter, lemon juice and beat with a mixer for 1-2 minutes. Then add the cream and continue beating for about half a minute.
2. Place the finished sauce in the refrigerator.
3. When the pancakes are baked, put the cream sauce on the lowest heat and, stirring constantly, keep it on the fire until the sugar is completely dissolved, and then pour it over the pancakes.

Banana dressing for pancakes

To prevent this sauce from being banal, it is better to add honey and yogurt to it. Then you can enjoy the delicate taste of the most delicate pancake dressing.

His recipe includes a set of products from:

• bananas – 2-3 pieces;
• sour cream or natural yogurt - 2-3 tbsp. spoons;
• honey - to taste.

The cooking recipe looks like this:

1. Peel fragrant and ripe bananas, cut into pieces and place in a blender.
2. Add sour cream (or natural yogurt), honey. Beat the mixture in a blender until smooth.
3. Place the baked pancakes beautifully on a plate, and pour banana sauce next to them. Dip the pancakes into the sauce and enjoy the treat.

Sweet grapefruit sauce for pancakes

Pleasant tartness will give the pancakes a new note that is missing in previous recipes.

This filling involves the use of the following components:

• grapefruit – 1 piece, red and large;
• butter - 1 tbsp. spoon;
• sugar - to taste.

The recipe is just as simple:

1. Thoroughly peel the grapefruit from the skin and remove all films on the slices. When cleaning (immediately into a deep plate, because a lot of juice is released), immediately divide it into small parts with your hands.
2. Heat the butter in a deep frying pan and add chopped grapefruit and juice.
3. Add sugar (to taste), but not less than 3 tbsp. spoons
4. Simmer the grapefruit sauce over low heat with continuous stirring for 15-20 minutes until thickened.
5. Cool the prepared grapefruit dressing and serve with pancakes.

The bitterness characteristic of grapefruit will give ordinary pancakes a special piquancy.

Sweet pancake dressings are very easy to prepare. But you will be surprised by the result, because every recipe is a new taste, new sensations. Don't be afraid to experiment and create your own recipes.

Fluffy milk pancakes without yeast recipe

Sauce recipes

How to prepare sweet and sour sauce with pineapples, in Chinese, like at McDonald's, and its simplest interpretation according to a step-by-step recipe with photos and videos.

20 minutes

116.7 kcal

3.67/5 (3)

The popularization of Chinese cuisine has made sweet and sour sauce one of the most famous and beloved in our country - it gives dishes a piquant sourness and makes everything much tastier, from ordinary pasta to zucchini baked with meat. Making it at home with your own hands is not difficult. We have prepared several recipes for you, each of which is unique in its own way. So how to make sweet and sour sauce for fish or meat at home? Check out each of the recipes below and choose the best one for yourself!

First of all, pay attention to the easiest recipe for preparing this sauce; it contains the basic ingredients on the basis of which other interpretations of sweet and sour sauce are prepared.

A simple recipe for sweet and sour sauce for the winter

Kitchen appliances: pan, stove.

Ingredients:

Let's start cooking

So, today we will make a lot of sweet and sour sauce for the winter:

1. Take a saucepan and pour two tablespoons of sugar into it.
2. Pour vinegar over sugar and stir the contents of the pan.
3. We put it on low heat and ensure that the sugar is completely dissolved. Do not forget to monitor the contents of the saucepan, because all the liquid must be stirred constantly so that the sugar does not burn.
4. Remove the resulting syrup from the heat, then add soy sauce to it.
   
   
5. After this, put the pan on low heat again and immediately add tomato paste or ketchup to it.
   
   
6. If your choice fell on the second option, then under no circumstances add ketchup with various additives such as garlic, chili pepper, etc. In this recipe, only the most ordinary ketchup is suitable.
7. Keep the pan on low heat for about 5 minutes, do not forget to stir constantly.
8. Let the finished sauce cool slightly.
   
   
9. During this time, you can prepare the jars. Place them in the oven to sterilize for about 30 minutes, or you can sterilize them in a steam bath.
10. As soon as all the jars are free of unwanted microflora, pour the finished sauce into them up to the neck, and then preserve them with a metal lid.
    
    

Sweet and sour sauce with pineapple recipe

Cooking time: 30-35 minutes.
Number of servings: 4-5.
Kitchen appliances: cutting board, saucepan, stove.

Ingredients:

• 2 canned pineapple rings;
• half a glass of pineapple juice;
• 60 g soy sauce;
• a quarter glass of apple cider vinegar;

• a quarter glass of sugar;
• 70 g ketchup;
• tablespoon cornstarch.

Let's start cooking

1. Pour apple cider vinegar, pineapple juice and soy sauce into the pan. Add sugar, as well as ketchup or tomato paste.
2. Mix the entire contents of the pan thoroughly and put it on maximum heat until the liquid boils.
3. During this time, chop the pineapple on a cutting board as finely as possible.
4. Add the pineapple to the boiling liquid in the pan. Bring our future sauce to a boil again.
5. We dilute the starch in cold water, then pour it in a thin stream into the pan.
6. Reduce heat to medium and cook sauce until thickened.
7. We remove the sweet and sour sauce from the stove, and then transfer it to a more beautiful and presentable container.

This sauce makes an excellent gravy for stewed meat.

Chinese sweet and sour sauce recipe

Cooking time: 30-35 minutes.
Number of servings: 4-5.
Kitchen appliances: saucepan, frying pan, cutting board, stove.

Ingredients:

• 60 ml olive oil;
• 70 g tomato paste or ketchup;
• half a tablespoon of cornstarch;
• onion head;
• 50 ml soy sauce;
• 2 cloves of garlic;

• 50 g sugar;
• two-thirds glass of orange juice;
• a quarter glass of dry white wine;
• a tablespoon of apple cider vinegar;
• a quarter glass of water.

Let's start cooking

1. Peel the onion and chop it on a cutting board as finely as possible. We do the same with garlic, although peeled garlic can be passed through a garlic press, if you have one.
2. Place the frying pan over high heat and pour olive oil into it. We wait for the crackling sound, which means that the frying pan is hot enough.
3. Place chopped onion and garlic in a frying pan. Reduce the heat slightly and fry the onion until slightly translucent.
4. While the onions and garlic are fried, pour apple cider vinegar, olive oil, orange juice, soy sauce, and wine into the pan. We also add tomato paste and sugar. It is best to use cane sugar, but if you don’t have it, then don’t get hung up on it, add regular sugar.
5. Add the fried vegetables to the pan and place it on low heat.
6. Dissolve the starch in cold water, then pour it in a thin stream to all the other ingredients in the pan. Don't forget to mix.
7. Mix all the ingredients one last time as thoroughly as possible, after which you can leave the sauce to thicken over low heat.
8. If you don’t like small pieces of garlic and onion, then this sweet and sour sauce can be whipped in a blender or crushed into pieces with a regular potato masher.

Recipe for sweet and sour sauce, like at McDonald's

Cooking time: 60-70 min.
Number of servings: 7-9.
Kitchen appliances: stove, saucepan, metal sieve.

SWEET SAUCES

Sauces are prepared and served not only with meat and fish dishes, but special sauces are also widespread and served with biscuits, pies and pies. Sweet sauces can be used to season fruit salads. Such sauces are based on fruits, berries and chocolate. Fruit sweet sauces are prepared from fresh apples, apricots, and peaches. In such sauces all the valuable nutrients of berries and fruits are preserved. Sweet sauces, like regular ones, stimulate appetite and add additional flavor to the dish. Sometimes such a sauce is simply necessary; it adds sweetness to the product or sourness if the biscuit is too sweet.

Chocolate-based sauces look very elegant on the product and give it a pleasant taste. Fruit sauces are sometimes used in their natural form as healthy and delicious desserts. But they are also good in combination with porridges, cottage cheese casseroles, pancakes and pancakes. If you are setting a sweet table with tea or low alcohol, biscuit sauces will be a great addition. Wines, cognacs, and spices are used in preparing sauces for casseroles and cheesecakes. To add piquancy to the treat. The sauce will never spoil the taste of the dish, but will only emphasize its pleasant taste. On the advice of professional chefs, a small saucepan with a thick bottom and an enamel coating is used to prepare sauces so that the oxidation process does not occur when preparing sauces with fruits (). Try making sweet sauces using these recipes:

-Berry sauce. Combine 200 g of strawberries with 4 tablespoons of sugar. Stir, place in a saucepan, heat, carefully add 1 tablespoon of starch, a little cinnamon and grated lemon zest. Cool. Transfer the sauce to a bowl, garnish with mint leaves and serve with the pie.

-Chocolate sauce. Mix 0.5 cups of sugar with 5 tbsp. spoons of water. Heat until sugar melts. Gradually add 2 chocolate bars to the syrup, then 2 tbsp. spoons of butter and pour in 30 ml of skate. Very tasty with apple charlotte and ice cream.

-Sauce for the pie. Melt 1 bar of dark chocolate, 150ml heavy cream and add 50g butter. Heat until completely dissolved. Place in a bowl and serve with any pie with sweet filling or just a sponge cake. Serve as a drink.

- Creamy sauce. Boil 2 cups of cream with 0.5 cup of sugar, add 5 raw yolks, mashed with 1 tbsp. spoon of potato starch. Stirring continuously, add vanillin at the tip of a knife. Heat without bringing to a boil. Serve with puddings and pies.

-Sauce with rum. Grind raw yolks (3 pieces) until white with 0.5 cups of sugar or powder. Add diluted starch (1 teaspoon). Pour 2 cups of heavy cream into the resulting mixture, stirring continuously in a stream. Warm over low heat while stirring. Add 10ml rum. Serve with casseroles and pancakes.

-Wine and berry sauce. You can take any bright berries (raspberries, strawberries, blackberries). Sort out one glass of berries, wash, rub through a sieve, heat 1 glass of sugar with 1 glass of red wine until the sugar dissolves. Add berries and 0.5 teaspoon of cinnamon and boil. Serve with cheesecakes and pancakes.

-Vanilla sauce. Take: 1.5 cups of cream, 2 raw yolks, 0.5 cups of powdered sugar, 1 teaspoon of flour, a little vanilla. Grind the yolks with powdered sugar and flour, stirring, pour in a stream of cream, put on low heat and bring to a boil. Add vanillin. Serve with cheesecakes and casseroles.

- Raisin sauce. Take: 0.5 cups of white seedless raisins, 1 cup of water, juice of 0.5 lemons, 1 tbsp. spoon of potato starch, 50 ml of liqueur. Sort the raisins, rinse with cold water, add water and boil a little. Add lemon juice, liqueur, starch diluted with water. Stirring, bring to a boil. Serve with puddings, pies and casseroles.

- Bechamel sauce. Take: 150 g of softened butter, ¼ cup of flour, 2/3 cup of powdered sugar, 2 cups of 30% cream, 1 teaspoon of cinnamon. Grind the butter with flour and sugar, dilute with cream, boil, stirring thoroughly, remove from heat and add cinnamon. Serve with sweet dishes and tea.

-Sauce with wine. Raw eggs (3 pcs.), mix thoroughly with yolks (3 pcs.), add sugar (1 tbsp.) and beat. Add the zest (whole) and 1 glass of white wine. Place in a water bath and stir until thickened. Remove the lemon zest and add 30 ml of rum. Serve with sweet desserts.

Elena Shakaryan, head of the Coffeemania confectionery bureau Cake Buro, tells

Without sauces, there would be no fine cuisine in confectionery. The sauce is fifty percent of the taste and aroma, and also a beautiful presentation. Here, for example, is strawberry panna cotta: without sauce - just a dairy product, with strawberry sauce - a wonderful dessert that combines both milk taste and berry sweetness.

The dessert layer that looks just like sauce is not a sauce, but a filling. Confectioners call it a tablet. A tablet is usually made in exactly the same way, only a thickener is added to it. For example, you can coat biscuits with cranberry sauce, but to do this you need to make jelly out of it by adding pectin or gelatin to the berries: if we apply such a sauce without a thickener to a biscuit, something will be absorbed and something will leak out.

The sauce sets off and complements calm desserts. It's good to play with temperature differences - cold dessert with hot sauce. Nowadays, many beautiful servings have even been invented based on this: for example, you have a chocolate dome, the waiter pours hot sauce on it, the dome melts and the insides of the dessert are revealed, which can be made of anything - caramel, pear, and so on. Naturally, everything inside the dessert should be beautiful.

The sauces are also good with crispy hard cookies, those that are called chip cookies in English. Chocolate sauce is very suitable for them - the hard one is softened by the soft one, and eating these cookies becomes easier and more interesting.

There are self-sufficient desserts to which the sauce is suitable only as a decoration, like bright spots on the plate, because visual sensations are very important for the perception of food. On the contrary: the sauce can be a separate dish, like fruit and berry soup. We have such a full-fledged berry soup at Coffeemania on Lubyanka: pieces of different berries, drenched in strawberry-strawberry sauce. Chocolate soup also exists, but it's more like a chocolate shake

The basic confectionery sauces, on the basis of which all the others are made, are chocolate, caramel, fruit and berry, cream and the most complex - crème anglaise.

Fruit and berry sauce

There are a huge variety of berry sauces. They go well with all kinds of soufflés and chocolate desserts, but for chocolate the berry or fruit must be unsweetened and aromatic - like passion fruit or strawberries. The only thing I wouldn’t recommend serving berry sauces with is coffee desserts. Berries do not go well with coffee; at least I've never been able to deal with it.

Berries are well diluted with liqueurs. I once had the opportunity to prepare such a sauce: we mixed strawberries with raspberries, poured port wine and Cointreau over the berries, and let it all sit for a while. It was a strong alcoholic sauce, it could have been softened and added sugar syrup, but we didn’t do that, but served it as is with ice cream - and it was a very popular dessert.

You can experiment endlessly with berry sauces. You can take a mixture of different wild berries. You can make it from exotic fruits - for example, the classic combination of mango and passion fruit is one of my favorites. Cranberry, orange and spice are a warm combination that works well in fall and winter. Berry sauces in season are as simple as shelling pears: go strawberries, currants, raspberries - puree them in a blender, rub through a sieve to remove the seeds, and the sauce is ready (you can just add a little sugar; such a fresh sauce is stored in the refrigerator for two days).

Here is a berry recipe that can be used not only with pancakes and cheesecakes, but also with serious dishes like steaks. Take two glasses of cranberries or cranberries mixed with lingonberries, 100 g of sugar and one cinnamon stick. Ground cinnamon is also sold, but it is better to take a stick, because its taste is subtler and not so pronounced; You can also add star anise if you like. Then you need a small piece of ginger - 10 grams. And also 10 ml of rum or cognac and 100 ml of water. Combine all this in one bowl, bring to a boil and simmer for five minutes. And you can make a puree from this, or you can leave it as is, so that you can feel the pieces of berries. Just don’t forget to take out the cinnamon and star anise.

Chocolate sauce

Chocolate sauces are suitable for almost all desserts: pastries, pancakes, cakes. A universal thing, but not for everyone: some people like a bitter sauce based on dark chocolate, others like a sweet sauce based on milk.

Chocolate sauce has spicy tones - cinnamon, vanilla, anise, pepper, but when using spices, it is very important to be careful so that they do not overpower the aroma of chocolate. You can crush nuts into chocolate, or add ready-made praline. It’s quite easy to add a jasmine flavor to the sauce, which also suits it very well: just brew jasmine tea in cream or water (depending on what shades you need) and use it as an ingredient.

Chocolate sauce goes well with coffee cake, and even better if the cake has a caramel layer. The combination of coffee, chocolate and caramel works very well due to their organoleptic properties.

Here is the recipe for the base sauce. Take 130 g of 70% chocolate, 250 ml of water, 125 g of cream and 70 g of sugar. Mix all this and cook over low heat for 10-15 minutes, until the mixture begins to slowly drain from a wooden spatula. Chocolate sauce can be served either hot or cold.

Caramel sauce

Caramel sauce can be shaded with spices; vanilla, lemongrass, and cardamom work especially well in it. It is good with savory desserts such as pancakes and cheesecakes.

Caramel sauce is prepared quickly, but it is quite difficult to prepare, and, most importantly, you need to prepare everything in advance so that it is at hand.

Take 150 ml cream, 225 g sugar, 100 g butter and 65 ml water. Make syrup from sugar and water, stirring until it acquires a beautiful caramel color. It is very important not to overcook the sugar: if you bring it to a higher temperature, it will begin to taste bitter. The readiness of the sauce can be determined by its color - you need golden, honey, slightly brownish. If it starts to darken and a burning smell appears, that’s it, the sauce is spoiled. Then pour hot cream into the syrup, stir and add butter - you need a large container for this, because when the cream combines with the syrup, there will be a noisy reaction.

Cream sauce

Since childhood, I remember how my mother gave me cottage cheese casserole with creamy sauce, and I still love this combination. Creamy sauce is also good with cheesecakes. But crepes anglaise tastes better to me; And it’s better not to serve creamy cheesecake with cheesecake, but take berry one.

The cream sauce has a neutral milky taste and you can't play with it much. It will rather add juiciness to the dessert - for example, it will perfectly complement a cottage cheese casserole.

A creamy sauce requires very fresh milk and cream. Take 600 ml of milk with a fat content of 3.2% or 300 ml of milk and 300 ml of cream (this will be tastier), 100 g of sugar, 15 g of starch, two yolks, 15 g of butter, a vanilla pod (or vanilla flavoring).

Mix starch, sugar and yolks in one container, and in another bring milk - or milk with cream - with vanilla to a boil (open the pod and add the seeds to the milk first, and then the rest). Then pour a little hot milk into the starch mixture - you need the temperatures of the liquids to equalize, you cannot have one cold and the other hot. And finally, brew the sauce like jelly: add a mixture of yolks and starch to hot milk, stir. Don't forget to remove the vanilla pod. At the very end, add butter and stir.

We can talk about crème anglaise (also known as crème anglaise) for a very long time; it is one of the most important sauces for a pastry chef; many desserts are prepared on its basis. It's essentially custard, only more liquid. Its name may be due to the fact that the British have many different desserts with this sauce.

Ready-made creme anglaise can be shaded with chocolate, mint, spices, and coffee. It is good to add liqueurs to it - both bitter and sweet, it absorbs everything. But when you add something to cream anglaise, its own taste is noticeably muffled, remember this if you value it. And with the help of an ice cream maker it is easy to make full-fledged ice cream from this sauce.

The technology for preparing crème anglaise is not easy, and the most important task is to get the right temperature, because it is easy to turn the sauce into an omelette. You may not succeed the first time, but with experience the skill will come. So: beat four yolks with sugar until white. Boil 400 ml milk with vanilla. Pour 100 ml of hot milk into the yolks so that the temperatures of both masses are slightly equalized. Then slowly pour the hot milk and vanilla into the egg-milk mixture, continuing to whisk. Simmer the sauce over low heat until the temperature reaches 82 degrees, stirring constantly with a wooden spatula or whisk. When the sauce begins to envelop it, it is ready. For beginners, it’s easier to prepare crème anglaise in a water bath; it takes a long time, about 15 minutes, but nothing will burn.

These sauces are an essential addition to desserts and sweets. They are served not so often, mainly when it is necessary to add a “zest” to enrich and enhance the taste of some products.
Sweet sauces are very diverse: fruit and berry, milk, vanilla, cream, chocolate, egg, coffee.

They are prepared from various fruits and berries, vanillin, potato starch, chocolate, butter, honey and spices. Liquid ingredients include fruit and berry juices, wine, syrups, sour cream, eggs and cream, coffee and cocoa. Based on temperature, they are divided into hot and cold. Sweet sauce can be served in a gravy boat, or pour over the dish when serving.

To prepare sweet sauces based on berries or fruit juices, you need to mix them with butter and sugar. It is best to mix the ingredients over low heat. Make sure that the mixture does not stick to the bottom. If the recipe calls for eggs or whites, they need to be beaten well. The wine is poured at the very last stage and heated again.

The most typical are sweet puree sauces with added sugar and wine. They can be prepared from any ripe berries - raspberries, currants, strawberries, blackberries, blueberries, blueberries, etc. Sauces can be supplemented with all kinds of spices, wine and liqueurs.

Sweet sauce can also be used for ice cream, cereals, casseroles, puddings and even meat products. With its help, you can turn almost any familiar dish into a real culinary masterpiece and surprise both your guests and your family. Children, who love everything sweet, tasty and bright, especially like these dishes. Although adults are unlikely to remain indifferent.
Bring new bright colors into your life by preparing some of the recipes presented.

Sweet berry sauce with wine

Ingredients:

• various berries – 2 cups
• red wine – 3 tbsp. spoons
• sugar – 50 g
• water – 30 ml

Sort and wash the berries, rub them through a sieve or grind them in a blender until you obtain a berry puree.
Pour sugar into a saucepan with water and bring the mixture to a boil over low heat.
Stirring constantly so that the mixture does not stick to the bottom.
Add wine and prepared berry puree to the resulting hot syrup.
Bring to a boil again, stirring constantly.
Serve hot or cold with baked goods and desserts.

Sour cream and strawberry sweet sauce

Ingredients:

• fat sour cream – 500 g
• strawberries – 300 g
• lemon – 1 pc.
• Madeira – 50-70 ml
• nutmeg – 2 g
• sugar – 3 tbsp. spoons

Beat strawberries, lemon zest and sugar in a blender, add nutmeg. Then we introduce Madeira into this mass, its quantity will depend on your taste preferences. Combine the resulting mixture with thick sour cream and mix thoroughly for several minutes.

This sauce is perfect for fruit and berry salads.

Sweet apple sauce

Ingredients:

• apples – 0.5 kg
• potato starch - 2 tbsp. spoons
• water – 600 ml
• sugar – 100 g

Cut the apples into slices, put them in a saucepan and add 400 ml of water. Simmer until tender and then rub the apples through a sieve. Add sugar and water to the applesauce and boil. After a few minutes, add potato starch and bring to a boil again.

This sauce can be used for pancakes, casseroles, porridges and puddings.

Sweet apricot sauce

Ingredients:

• apricots – 500 g
• dried apricots – 100 g
• sweet liqueur – 3 tbsp. spoons
• water – 300 ml
• sugar – 100 g

We take out the pits from the apricots, fill them with water and sugar, and cook the syrup. Pour the pulp of fresh apricots and dried apricots into it, cook, then rub everything through a sieve or grind in a blender. Add alcoholic liqueur to the mixture and bring everything to a boil again.

Grape sweet sauce

Ingredients:

• black grapes – 400 g
• eggs – 3 pcs.
• lemon juice – 50 ml
• butter – 50 g

We rub the grapes through a sieve. Thus, we will get juice with pulp. Add eggs, grated with sugar and butter, and bring to a boil. Cook until it becomes thick, then strain through a sieve and cool.

Plum sweet sauce

Ingredients:

• plum jam – 100 g
• milk – 200 ml
• potato starch – 2 teaspoons
• lemon zest – 1 teaspoon
• cinnamon – 1/4 teaspoon

Combine the jam with potato starch and milk and boil the sauce. Then add cinnamon and lemon zest. If desired, you can add a little sugar.

Sweet cranberry-orange sauce

Ingredients:

• cranberries – 1 cup
• orange zest - 2 tbsp. spoons
• water – 100 ml
• orange juice – 50 ml
• lemon juice – 1 teaspoon
• brandy – 1 teaspoon
• sugar – 150 g

Mix orange zest and water in a saucepan, bring to a boil, then simmer over low heat for about 5 minutes. Strain the liquid, add orange and lemon juice, as well as sugar, boil the sauce for 1-2 minutes, stirring. Then add cranberries and boil for another 5 minutes, remove from heat and add brandy.

Thick vanilla sweet sauce

Ingredients:

• yolks – 2 pcs.
• milk – 300 ml
• vanilla sugar – 1 tbsp. spoon
• flour – 2 teaspoons
• sugar – 4 tbsp. spoons

Beat the yolks with sugar and mix with flour. Add hot milk and bring the sauce to a boil. When it thickens, strain it through a sieve and add vanilla sugar.

Sweet caramel sauce

Sweet marmalade sauce

Ingredients:

• various marmalades – 100 g
• orange zest – 1 tbsp. spoon
• water – 300 ml

Knead the marmalade with a fork, add hot water and heat over low heat, stirring constantly. After a few minutes, add the orange zest.

Children will especially like this sauce. It is good to add to porridge or decorate casseroles with it.

Coffee sweet sauce

Ingredients:

• egg yolks – 3 pcs.
• vanilla pods – 1 pc.
• milk – 100 ml
• instant coffee – 1 teaspoon
• vanilla ice cream – 150 g
• sugar – 1 tbsp. spoon

Beat the yolks with sugar and heat in a water bath. Add milk, previously boiled with a cut vanilla pod. Whisk the sauce thoroughly and add instant coffee. When it cools down, mix it with ice cream and beat again.

Sweet banana sauce

Ingredients:

• bananas – 2 pcs.
• liquid honey – 2 teaspoons
• low-fat sour cream - 5 tbsp. spoons
• vanilla sugar - to taste

Beat all the ingredients in a blender and serve with pancakes or pancakes.

Banana sauce for meat

Ingredients:

• bananas – 2 pcs.
• canned pineapple – 100 g
• lemon – 2 slices
• Dijon mustard – 2 teaspoons
• coriander, basil, salt - to taste

Peel the bananas and pour lemon juice over them, leave to marinate for a few minutes. Lightly rub the bananas with salt and cut into large slices. Beat bananas with mustard in a blender, add basil and coriander. After 15 minutes, add the canned pineapple and beat everything again until mushy.

Serve the sauce immediately after preparation.

Sweet milk sauce with raisins and prunes

Ingredients:

• milk – 500 ml
• raisins – 100 g
• prunes – 50 g
• flour – 25 g
• butter – 20 g
• sugar – 1 teaspoon
• cinnamon and vanillin - to taste

Mix milk, sugar, butter and flour, bring to a boil, strain. Add steamed raisins and chopped prunes, cinnamon and vanillin and bring to a boil again. Serve with cheesecakes, pancakes or pancakes.

Chocolate sweet sauce

Ingredients:

• chocolate – 50 g
• cream – 200 ml
• starch - 1 tbsp. spoon
• rum – 1 tbsp. spoon
• vanillin – 1/4 teaspoon
• sugar – 1 teaspoon

Grind the chocolate and mix with sugar and vanilla. Heat the cream and add it to the chocolate, stir thoroughly. Add starch and heat, stirring constantly. At the very end, add a spoonful of rum.

Suitable as an addition to ice cream or pancakes, as well as fruit salads.

Nut sweet sauce

Ingredients:

• mixed nuts – 1/2 cup
• red wine – 300 ml
• water – 100 ml
• sugar – 3 tbsp. spoons
• citric acid – 1/8 teaspoon
• potato starch – 2 teaspoons

Mix water with wine and sugar, bring to a boil and add potato starch diluted with water. Mix everything, add citric acid and chopped nuts, lightly toasted. Mix the sauce well and serve with charlottes, soufflés and casseroles.

Sweet mango sauce for meat

Ingredients for Sweet Mango Sauce:

• ripe mangoes – 2 pcs.
• lemongrass – 1.4 sticks
• chili powder and salt - to taste

Peel the mango and blend in a blender with salt and chili. Add a little chopped lemongrass to the sauce and serve with meat or vegetables.

I have not tried most of the “favorite recipes” presented. But the recipes are interesting.
And the composition is “edible”. And excellent. From others.
Try it, it might be delicious.