How to cook different sauces. Sauces recipes

While some people prefer bottled or canned sauces, there is little that can compare to the amazing taste and aroma of freshly made homemade sauce. While the composition of purchased sauces leaves much to be desired by preparing homemade sauces, you will be sure that they contain only fresh and healthy ingredients. Home-made sauces taste as a rule, much better than those purchased in the store. Plus, they are very low cost, so you will benefit in any case. In addition, during the preparation of the sauce your home will be filled with the enchanting aroma of vegetables and herbs, before which it is simply impossible to resist.

The variety of homemade sauces is extremely large - they can be served to almost any dish. Meat, fish, pasta and pizza will surely only taste better if you serve them with the right sauce. The best thing about making homemade sauce is that you can make the sauce sharper, sweeter or spicy based on your preferences. By varying the amount of different seasonings, herbs and vegetables, you will each time get a sauce with a new taste and aroma. The number of ingredients in sauces recipes is easily doubled or tripled depending on your needs. To make the sauce really tasty and fragrant, use only fresh ingredients to make it. Remember - the longer you cook the sauce, so it will be thicker and richer to taste. If your sauce is too thick, dilute it with water, broth or cream. In most cases, preparing homemade sauces does not take too much time, but be sure that everyone who tries them will definitely ask for supplements.

Kebab sauce is much more than just an extra flavor when cooking meat. When you pour the meat with the sauce while cooking, it helps moisten the surface of the meat and slows down the cooking speed, as a result of which the meat is thoroughly roasted, becoming juicier and softer. Home-made barbecue sauce should have a pronounced spicy taste and aroma. Ribs or wings, pork or chicken - no matter what you choose, your kebab with this sauce will be just awesome.

Homemade kebab sauce

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

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

Cooking:
Fry finely chopped onion, chopped garlic and chopped chili 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 cook over low heat, stirring for 30 minutes. Use the sauce immediately or store in a refrigerator in an airtight container for up to 1 month.

While purchased chicken sauces are crammed with sugar and preservatives, their price is also rarely attractive. Instead of buying chicken sauce in the store, try making your own - it's very simple and quick. Tomato sauce for chicken is so easy to prepare that you will never again spend money on store sauces.

Ingredients:
3/4 cup tomato paste
1 glass of water
1 onion
1 carrot
2 cloves of garlic
3 tablespoons 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, 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 - oriental fast food - then you will surely agree that shawarma does not have its completeness without a tasty 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 offer you to prepare an appetizing sauce for shawarma on the basis of yogurt with garlic. Garlic sauce for shawarma has an amazing taste and can also be served with other fast food, such as french fries, sandwiches, etc.

Ingredients:
500 ml classic yogurt
2 cloves of garlic

salt to taste

Cooking:
In a small bowl, mix the yogurt, lemon juice, garlic and salt through a press. 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 cooking pizza not with mayonnaise or ketchup, as many do, but with real pizza sauce italian recipe. This simple, classic homemade pizza sauce is cooked for a long time, so that the flavors of tomato, garlic, oregano and basil are revealed and mixed. Do not be afraid to use sugar or honey - they will help reduce the sour taste of tomatoes and make the sauce a little sweeter. The sauce prepared according to this recipe is enough for several pizzas, so you can freeze the rest of the sauce and use it if necessary.

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

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 the vegetable oil in a medium saucepan over low heat. Add chopped onion and fry until golden brown, about 5 minutes. Add chopped garlic, oregano, basil and fry, stirring occasionally, for about 1 minute.
Increase fire to medium. Add chopped tomatoes, sugar, chilli pepper, salt and black pepper. While stirring, bring to a boil. Reduce the temperature and simmer for 90 minutes.
Allow the sauce to cool to a safe temperature and then mash with a blender or food processor. Try the sauce and add salt, pepper or sugar if necessary. Store the sauce in an airtight container in the refrigerator for 3 days or freeze for up to 6 months.

The most popular sauce for pasta is the Italian Marinara sauce made from tomatoes, onions, garlic and herbs - we offer you to cook it. It does not require much time and preliminary preparation. In addition to pasta, this sauce is also great for lasagna, casseroles, meatballs and fried meat. Moreover, 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 in jars. This is especially true when you have a large crop of tomatoes. When serving, place the pasta on a plate, pour the sauce over the 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 the vegetable oil over medium heat. Add finely chopped onion and fry until soft, from 5 to 7 minutes. Mix with chopped garlic and fry until aroma, about 30 seconds.
Scald tomatoes with boiling water and peel. Grind tomatoes and add to 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 the bay leaf from the sauce and serve.
If desired, you can cook the sauce longer to get a deeper flavor. If you want a uniform sauce, use a blender or food processor. Leftover sauce can be stored in the refrigerator for a week or frozen for up to 3 months.

Classic fish sauce undoubtedly deserves a place of honor on your menu. He makes everyday fish dishes a step higher, adding to them a touch of elegance and rich taste, while its preparation does not require much effort. Hollandaise sauce is a very popular sauce for fish dishes and has a lemon-oil taste - we advise you to prepare 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, pre-cut it into cubes.
Heat a small amount of water in a saucepan over medium heat for a water bath. When the water in the pan begins to boil, place a bowl in which the sauce will be prepared on top. Water should not come into contact with the bottom of the bowl. In a bowl set over boiling water, beat the egg yolks and cold wateruntil the mixture is light and frothy. Add a few drops of lemon juice and beat for 2 minutes.
Remove the bowl from the heat and slowly add the ghee. Do not do it too quickly - it will break the structure of the sauce. Continue whipping sauce until neglected, gradually increasing the speed of the mixer. After you have added all the butter, beat the sauce with the remaining lemon juice and season with salt and pepper to taste. The finished hollandaise sauce will have a uniform creamy consistency. If it is too thick, you can add a few drops of warm water and whip it. It is best to serve hollandaise sauce right away.

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

Enjoy your meal!

Sauces are the "highlight" of any feast, they allow not only to decorate the dish, but also to give a new flavor accent to a well-known product. In addition to the fact that sauces diversify food, they contain many spices and help increase appetite, intensive secretion of gastric juice and better digestion of food. So do not take a few minutes and be sure to prepare the sauce for your favorite dish.

Italian bolognese sauce

This simple and at the same time delicious sauce is used to make spaghetti, lasagne, cannelloni, stuffed eggplant and zucchini, and many other dishes ...

Very tasty and practical recipe of the famous satsebel sauce, it is prepared in 5 minutes. This sauce is simply indispensable for kebabs, any red meat or poultry ...

Tartar sauce is the perfect complement to fish, to shrimps, to meat, and even to salads, with this sauce almost any dish will fly off the table instantly. It is prepared very quickly from cheap ingredients ...

You can make a very tasty and fragrant seasoning from green arrows of garlic. This seasoning will go great in vegetable salads, to fill the soup or soup, as well as for main dishes ...

There are many recipes for adzhika, but this is my favorite — it is quickly and simply prepared; it turns out beautiful, tasty and fragrant, just put a little spicy adjika on the table and ...

Many health problems with apple vinegar are solved much faster than with traditional medicine. Therefore, do not be lazy and cook at home apple vinegar...

Meat is cooked with this sauce, vegetables are seasoned, even pancakes are watered, and spaghetti is just delicious. It is prepared very simply and allows you to diversify everyday dishes ...

Homemade mayonnaise is made only from natural products, so it is safe for the body, which is not the case with purchased mayonnaise. It will take only five minutes to make mayonnaise ...

There is nothing easier than to make this very tasty spicy chickpea snack and sesame tahini paste. Serve hummus to vegetables or with a flat cake ...

Very simple and practical recipe for horseradish. It is prepared quickly, such seasoning is stored for several months, right up until the spring. Be sure to cook, especially as horseradish is not only tasty, it is also useful ...

Out of habit, many people buy mustard in a store, not knowing how easy it is to make mustard at home, and how tasty and fragrant it is. Here is a great homemade mustard recipe ...

This one is very simple and delicious marinade Perfect for pork, lamb, beef or poultry. Its preparation takes no more than a couple of minutes, but the result is simply gorgeous ...

No self-respecting hostess can not do without this sauce. It is simple, practical, tasty, and besides - the perfect complement for shrimp and many fish dishes. They can also fill spaghetti ...

The pesto sauce has long found worldwide fame thanks to the aroma of basil, a light savory taste garlic and the unique taste of Parmesan cheese. Preparing the sauce is extremely simple: washed, chopped, ground and ready ...

This simple sauce, which is prepared from basic products: flour, milk, butter, has long been a legend. It is used for making lasagna, it is the basis for more complex and refined sauces ...

Earlier tomato sauce they used relatively little, but recently it is simply impossible to do without it in connection with the rampant fashion for pizza and spaghetti, and it’s not worth it, because it’s so delicious ...

This sauce is recognized as one of the most delicious and versatile. Delicate and fragrant, it is great for spaghetti and vegetables, it perfectly complements almost any meat ...

Very simple and delicious recipeAll ingredients are available. You can roll up for the winter, and you can cook it for meat, especially tasty for white, as well as for vegetables, fish ...

This is probably the easiest and fastest spaghetti sauce. And the fact that it is fast and simple does not at all mean that it is tasteless, on the contrary, it is very tasty and beautiful. Prepare and see for yourself ...

Prepare this spicy and fragrant seasoning for meat for real gourmets. A simple and practical recipe, adjika is perfectly kept all winter in the refrigerator .....

Such a paste of garlic can be spread on bread, and can be used as a savory side dish to meat. Connoisseurs of all spicy and unusual will certainly appreciate this seasoning ...

The basis for most sauces is meat or vegetable broth. It is the taste of the broth that determines the taste of the sauce and its aroma.
Broths obtained by cooking meat or fish are more tasty and saturated with extractive substances than bone broths. It is recommended to use them for making sauces.
The sauce, cooked in fish broth, is served exclusively to fish dishes.
Since raw flour greatly degrades the quality of the sauce, flour must be pre-fried with or without fat, depending on the recipe of the sauce.
Wine, added to the sauce, significantly improves its taste. White table wine is used for white sauces; port wine or Madera is ideal for red sauces.
The most delicious sauce is freshly made. To prevent the film from forming on the surface of the sauce, store the sauces in a sealed container.
To give the sauce a special flavor, add a little nutmeg at the very end of the sauce.
Egg-oil sauces are very unstable and are oiled at high temperatures, so they should be stored in the refrigerator.
Outdoor industrial mayonnaise can be stored in the refrigerator 1.5 of the month. Mayonnaise, cooked at home, it is recommended to eat immediately, avoiding long-term storage, including in the refrigerator.
Having added some spices to mayonnaise, you can quickly cook a delicious and original sauce for the dish.
To add spicy sourness sauce, instead of vinegar, you can use cucumber pickle, cherry plum, or sour apple varieties. As a seasoning for the sauce also fit sorrel, barberry, rhubarb.
For the preparation of fruit sweet sauces use maize starch. Fruit sauces are usually served to

Top 10 most famous and delicious sauces of the world from the magazine "site": recipes, cooking secrets, photo.

Sauce is a liquid seasoning, which is served to the main dish (from fr. Sauce - gravy). Sauces are known from time immemorial, the first appeared in the ancient kitchen. The ancient Romans had a popular garum — a liquid seasoning made from vinegar and fish: mackerel or tuna was dried in the sun for several months, then they were boiled and added vinegar, salt, pepper, olive oil and wine 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, fragrant herbs. The filler can be prepared with flour and without it. The consistency of all gravy are divided into liquid and thick (the so-called dipy). Wine, cheese, crushed nuts, honey are added to sauces, and flour, corn and potato starch are used for thickening.

Today, there are so many recipes for sauces that their number almost exceeds the number of dishes for which they are intended. Onion sub, basil pesto, tomato sabebel, milky bechamel, plum tkemali, lingonberry cumberland ... We will share the secrets of cooking the most delicious sauces in this article.

Famous sauces: recipes for the best sauces in the world

Recipe 1.

What to eat: fish, seafood, meat, vegetables, lasagna, moussaka.

It will take: 30 g of butter, 2 tablespoons of flour, 600 ml of milk, salt to taste, nutmeg and white (or black) pepper if desired.

Melt the butter in a large stewpan over low heat. Add flour, stir well to make a homogeneous gruel, and, continuing to stir continuously, fry for about 2-3 minutes. Flour should only lightly redden, get a cream (but not golden) shade, that is, practically do not change color - this is called white py. Then slowly pour in the milk, continuing to stir, so as not to form lumps, let it boil, reduce the heat and cook until thick (about half an hour). At the end of salt. Strain the prepared sauce in a clean dish, if desired, season with white pepper and nutmeg.

There are many variations of French milk sauce. Bechamel is cooked on a broth mixture (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, ease of preparation and noble origin - all this is famous for the famous bechamel sauce.

Recipe 2.

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

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

Basil wash, dry and finely chop. Chop garlic, grate cheese. Mix cheese and basil and garlic in a mortar. You can, of course, use a blender or a food processor, but it's better to do everything manually, using the good old mortar and wooden pestle, does not like pesto of new products, it needs warm hands. Gradually pour in 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 cook it - you do not need to fry or cook anything, just enough prepared products to mix and grind. Pesto is cooked with dried tomatoesSuch a sauce is a great alternative to tomato pizza dressing, an ideal addition to baked or grilled vegetables. Hazelnuts, almonds are added to pesto instead of pine nuts. walnuts, pumpkin seeds. Cheeses can also be different, like nuts. In some recipes mint, celery, sheep cheese, tarragon, cilantro are found, and in Russia instead of basil they use wild garlic.

Recipe 3.

What eat: casseroles, meat dishes and poultry.

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

Wash the cranberries and fill with water. Let boil, then drain the broth, and grate the berries through a sieve or grind in a blender so that the consistency of the sauce turns out smooth and uniform. Combined cranberries combine with sugar, cinnamon, wine, add a little broth and boil for 5 minutes. In the remaining broth, stir the starch, pour it into the berry puree, let it boil and remove from the stove.

Lingonberry sauce (residents of foggy Albion call it Cumberland) is easy to prepare, high in vitamins and a good combination of ingredients: its sweet and sour taste is wonderfully in tune with red meat, perfectly emphasizes the taste of roast venison and wild duck. In Cumberland they sometimes add ready-made lingonberry jam, lemon juice, orange juice, brandy, cayenne pepper, ginger and dry English mustard are made from seasonings.

Recipe 4.

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

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

Clean hard-boiled eggs from the shell, separate the whites from the yolks, finely rub the yolks and rub in a bowl with mustard and raw yolks. In the resulting mixture with a constant whipping pour in a thin stream of vegetable oil (the process of cooking classic tartare is very similar to the technology of homemade mayonnaise). Pickle, chop marinated mushrooms and boiled proteins (it is very important to chop them into small cubes, and not chop them in another way; you need to feel pieces of vegetables in a tender base - this is a prerequisite for cooking tartar), mix with green onions, sour cream and egg mass. Mix everything well, add salt, sugar, vinegar (or lemon juice) to taste.

Capers, gherkins, garlic, parsley and dill are also added to tartar, and mayonnaise is used ready-made (but homemade is, of course, tastier and healthier to shop).

Recipe 5.

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

It will take: 70 g of dried boletus (ceps), 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 (homemade cream), 55 g of butter, salt and pepper to taste.

Boletus well rinse and soak for 30-40 minutes in a glass of warm boiled water. Then remove the mushrooms, cut, and the liquid in which they are swollen, combine with the remaining 500 ml of water. Put the boletus stew. Meanwhile, in another stewpan fry finely chopped onion and garlic in vegetable oil to light ruddy, then add butter, and when it is melted, stirring constantly, add portions of flour. Fry, stirring continuously, so as not to form lumps, until golden brown. After boletuses are cooked for 30-35 minutes, remove the pan from the heat and allow the mushroom broth to cool slightly. Pour warm broth in portions of the saucepan with toasted flour: first 100 ml, mix 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 together with sour cream), paprika, nutmeg.

Recipe 6.

What to eat: meat dishes, poultry, fish, potatoes.

It will take: 1 kg of sour yellow plum tkemali (cherry plum), 40 g of fresh hot pepper, 50 g of garlic, fresh greens (half-sheaf of cilantro and half-dill), salt, 1 tablespoon of dried dill.

Wash the plums, cut them into quarters, remove the stones, put them in a saucepan and cover with water so that it completely covers the fruit. Rinse the dill and parsley, shake well, tie in one bunch and add to the plums. Boil until the fruit is soft. Take out the greens. The remains of water drain into a separate bowl. Pour the plums through a sieve and place in a clean pan, add finely chopped hot peppers, garlic and dried dill to them. Mix everything thoroughly. If the sauce seems too thick, add some water or plum broth. Cook for about an hour on low heat, until thick sour cream. Serve chilled.

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

Recipe 7.

What to eat: meat, vegetables, bread.

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

The most difficult thing in preparing tzatziki sauce is to find a suitable yoghurt, thick, natural, real Greek, without additives. If you did not manage to buy one, you can cook yogurt at home, using ours, and then, using simple manipulations, turn natural homemade yogurt into the “right” Greek. To do this, lay a large sieve with a linen (cotton) napkin, lower for half a minute in boiling water, put the yogurt on top, cover it 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 in a bowl. Cucumber flesh squeeze well. Chop the garlic in the garlic or mash. Put garlic, cucumber puree and sour cream in a bowl with yogurt, mix everything well. Serve chilled.

Recipe 8.

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

You will need: half a pack of butter, 3 yolks, lemon juice, 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 place a glass or ceramic bowl on top (that is, you need to “build” a water bath), put the yolks there, add lemon juice to them, mix well and beat the yolks with lemon juice mixer or whisk. When the mass becomes fluffy (after about 5 minutes), while continuing to beat, start gradually adding constantly melted and cooled oil with a current of a thin trickle. When the sauce thickens, add salt and pepper to taste and beat for another half minute. Serve ready sauce immediately.

Cooking Dutch sauce is a very delicate process. It is necessary to ensure that the temperature of the steam does not become too high, otherwise the sauce may coagulate. But it is possible to settle this little nuisance; ice sauce can be “fixed”: you need to remove the bowl from the “bath”, add a couple of ice cubes there and churn the yolks until the ice has melted.

Recipe 9.

What to eat: corn chips, bread, Mexican dishes.

It will take: 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 onions.

Wash and dry vegetables. Alligator pear (also called avocado) cut in half lengthwise and, to make it easier to remove the bone, unfold the halves in different directions, separate from each other and peel. Mash the pulp with a fork and sprinkle with lemon juice so as not to darken. Finely chop the onion. Cut a pod of hot pepper lengthwise, remove seeds, wash, dry and chop finely. Cut the tomato into small slices. Combine the pulp of avocado with cilantro, onion, hot pepper and tomato, season with salt and mix.

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

Recipe 10.

What eat: cheeses, meat dishes and poultry.

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

Fruit rinse. Heat oven to 210 °. Figs cut into slices. Separate the grapes from the twigs, peel the berries from the stalks, put them together with the figs on the oiled baking sheet and put in the oven for 10 minutes. From the orange, remove the zest, cut it into thin strips. Squeeze the juice out of the pulp. Mix grapes, figs, juice and orange zest, pepper, vinegar and salt in a salad bowl. Ready sauce put in 4 hours in the refrigerator.

Chutney is made from apples, persimmon, gooseberry, apricot, onion, rhubarb, tomato. A characteristic feature of this sauce is a combination of sour and sweet sauces. From spices, except pepper, add fresh ginger, mustard seeds, cumin, coriander, cloves to the chutney.

Appointment of any sauce - Shade the taste of the main dish, emphasize its advantages and hide flaws. The simplest and uncomplicated culinary creation of delicious gravy is capable of making it unique and inimitable. And on holiday table original sauces simply indispensable. Good luck to you culinary experiments and enjoy your meal!

Difficulty Medium
Type Sauce
Time 15 minutes
Person 6

Ingredients

White wine vinegar - 3 st l
Coriander (seeds) - 1/2 hl
Yolks - 6 pcs
Olive oil - 175 ml
Mint - 2 tablespoons of crushed leaves
1/2 juice of lemon
Salt, ground black pepper

Cooking

Pour the vinegar in a small saucepan, pour the ground coriander seeds and boil the mixture to half the volume of the liquid. Strain.
Pour the yolks into a fireproof bowl and put in a low-boiling water bath. Immediately pour vinegar to them. Beat with a whisk until the mixture brightens and doubles in volume. Remove the bowl from the water bath.
Without stopping, beat, drop by drop, pour in olive oil.
Add mint and lemon juice, season with salt and ground black pepper.
Cover and leave at room temperature before serving.

Complexity just
Type Sauce
Time 10 minutes
Person 6

Ingredients

Baked peppers - 250 g
Medium Red Onion - 1 pc
Green onion stems - 4 pieces
Cilantro - 40 g
Honey - ½ hl
Lime - 1 pc

Cooking

Finely chop the baked peppers, combine them in a bowl with crushed red onion, chopped green onions, chopped cilantro leaves.
Add half a teaspoon of honey and juice of one lime. Mix everything well and season with salt and pepper.
Better before serving, remove the salsa for an hour in the fridge.

Complexity just
Type Sauce
Time 15 minutes
Person 6

Ingredients

Onions - 1 pc
Garlic - 1 clove
Sugar - 1 tablespoon
Smoked paprika - 1 h l
Apple cider vinegar - 1-2 tablespoons
Worcestershire sauce - 1 tablespoon
Oil for frying - 1 st l
Ketchup - 2-4 big drops
Salt, pepper to taste
Tabasco sauce to taste

Cooking

Heat oil in a pan. Finely chop the onion and garlic. Fry.
Add the sugar and stir until the mixture is carbonated.
Add paprika and cook for 2 minutes.
Add vinegar, sauce, ketchup and season to taste.
Simmer for another 2-3 minutes. The sauce should be thick enough.

Difficulty Medium
Type Sauce
Time 1 hour + time to "ripen"
Person 10

Ingredients

Onions - 1 pc
Garlic - 2 cloves
Ginger - 1 1/4 rhizomes
Mustard - 3 tbsp seeds
Black pepper peas - 1 h l
Red pepper - 1/2 hl
Cinnamon - 2.5 cm sticks
Carnation - 1 h l buds
Cardamom - 1/2 hl ground grain
Vinegar - 2 tbsp
Sugar - 1/2 Art
Soy sauce - 1/2 tablespoon dark or sweet
Tamarind - 1/4 cent pulp
Salt - 3 tablespoons
Curry - 1/2 hl
Anchovy - 1 pc
Water - 1/2 St

Cooking

Finely chop the onion, chop the garlic, finely chop the ginger rhizome, chop the anchovy into small pieces.
Wrap onion, garlic, mustard seeds, red black pepper, ginger, cinnamon, cloves and cardamom in a piece of thick gauze and bandage to make a bag. Put a bag of spices in a large saucepan, pour vinegar, put sugar, soy sauce and tamarind pulp.
Put the pot on the fire, let it boil, then reduce the heat and leave to boil for about 45 minutes. Then mix the salt, curry, anchovies and water, pour this liquid into the saucepan and remove the sauce from the heat.
Pour the sauce along with a bag of spices from the pan into a stainless steel or glass bowl. Capacity to close tightly and refrigerate for 2 weeks, mixing sauce, from time to time and squeezing a bag of spices.
After two weeks, a bag of spices can be thrown away, and the ready-made sauce can be bottled.
Bottles with sauce store in the refrigerator. Before use, the sauce must be shaken.

Complexity just
Type Sauce
Time 10 minutes
Person 6

Ingredients

Natural Yoghurt - 300 g
Cucumbers - 2 pcs
Garlic - 2 cloves
Olive oil - 4 tablespoons
Greenery

Cooking

Grate cucumber or cut into small cubes. If it is very juicy - squeeze out excess liquid.
Garlic crush. All mix gently with olive oil and refrigerate for at least a couple of hours.
Tzatziki usually do not salt and pepper, but it all depends on your taste.

Complexity just
Type Sauce
Time 10 minutes
Person 6

Ingredients

For honey mustard:

Mustard - 1 tablespoon
Honey (light liquid) - 1 tablespoon
Fresh lemon juice - 1 tablespoon
Good olive oil - 4 tablespoons

For yoghurt:

Natural yoghurt - 100 g
Mustard - 1 tablespoon
White wine vinegar - 2 tablespoons
Lemon juice - 1 tablespoon
Olive oil - 2 tablespoons
Garlic - 1 clove
Salt, black pepper

For lemon:

Olive oil - 100 ml
Peel of one lemon
Lemon juice - 4 tablespoons
Salt and freshly ground black pepper

Cooking

In a separate bowl, mix all the ingredients for each individual dressing.
Salt and pepper.
Dress up the salad.
Honey mustard dressing is well suited to fresh herbs, fish and seafood.
Yoghurt is combined with salads with the addition of radish.
Lemon dressing would be appropriate in the company with large leaf salads.

Complexity just
Type Sauce
Time 10 minutes
Person 6

Ingredients

Fat-Free Natural Yoghurt - 500 g
White wine or apple vinegar - 2 tablespoons
Mustard - 2 hl
Garlic - 1 slice
Fresh red chili pepper - 1/2 pcs
A small bunch of basil or coriander
Juice of half a lemon
Sea salt, freshly ground black pepper

Cooking

Garlic peel.
Put all the ingredients in a food processor and grind for 30 seconds or until the mixture has a uniform consistency.
Try the sauce. If necessary, add a little more vinegar, lemon juice or seasonings.

Complexity just
Type Sauce
Time 10 minutes
Person 6

Ingredients

Butter - 50-70 g
Fresh basil - 1 tablespoon dried or 2-3 sprigs
Large tomatoes - 2-3 pieces
Wine or balsamic vinegar - 1 tablespoon
Salt, pepper to taste

Cooking

Put boiled water for pasta.
Place a wide bowl on the pan, put oil and herbs in it. When the butter is melted, put the coarsely chopped tomatoes, pour in the vinegar, salt and pepper, mix and keep for another 2-3 minutes.
When the water in the pan boils, remove the bowl and put the pasta in the pan. While she is boiling, lightly ceiling the tomatoes with a fork or crush with your hands.
When the pasta is ready, pour out the water and put the pasta in the sauce. Mix well so that the paste soaks up the juices, arrange into plates, sprinkle with grated cheese.

Ingredients

Butter - 2 tablespoons
Flour - 3 tbsp
Milk - 2 tbsp
Salt, ground pepper

Cooking

In a pan, melt butter over low heat, add flour and cook, stirring, for about 3 minutes. Make sure that the flour does not begin to darken.
Remove from heat and add boiling milk. Stir immediately to a smooth consistency.
Return to the stove and cook over medium heat, continuing to mix well, until lightly boiling. Boil for another 1 minute, stirring constantly.
Person 6

Ingredients

Bechamel Sauce - 2 tbsp
Grated cheese - 1/2 tablespoon
Salt, ground pepper
Ground nutmeg

Cooking

To start, prepare the bechamel sauce. It is prepared quickly and easily (see recipe above).
Bring sauce to a light boil, remove from the stove and add cheese and nutmeg. Mix well to melt cheese and form a homogeneous mass.
Cheese sauce is ready!

With sauces, the simplest dish becomes complicated. Even an annoying chicken or potato will each time turn into an exquisite dish, if you prepare salsa for them today, and tomorrow bechamel.

We have collected for you the most delicious and easy to prepare sauces with ingredients that can be found in the nearest store.

Bechamel

Bechamel is a classic, and it fits almost everything. Gentle sauce can be put in a paste, seasoned with salad, combined with fish, seafood, vegetables, chicken and turkey and other dishes.

Pour 2 cups of milk into a saucepan and heat (not boiling). In a deep frying pan, melt 3 tablespoons of butter, add 2 tablespoons of flour and stir well. Gently, in small portions, pour the milk into the pan, stirring intensively so that no lumps form. Bring sauce to a boil, stirring occasionally, and boil for 1-2 minutes. It should thicken. Salt and, if desired, add a pinch of nutmeg, turn off the fire.

Tomato sauce from Italy - the best seasoning for pasta and pizza

Heat a little olive oil on the bottom of a large saucepan, add 1 finely chopped onion and 3 cloves of crushed garlic. Fry for 7-8 minutes. Add 1 tablespoon oregano, 800 g chopped canned tomatoes, 2 tablespoons of tomato paste and one - sugar. Simmer until the sauce thickens. After that add 4 fresh tomatoes, pre-peeled and peeled. Season the prepared sauce with salt and pepper.

Garlic Sause

This is a champion among sauces for easy cooking. Finely chop a small bunch of dill without thick stems and lightly apply a knife blade to make the juice stand out. Mix the dill with 250 g sour cream, squeeze a clove of garlic (two or three - depending on the strength of your love for garlic), stir, salt and pepper. The sauce is ready.

Creamy mustard sauce - perfect for fish

Pour 200 ml of cream of 20% fat content in a saucepan and put on a small fire. Add 1 teaspoon white mustard and 4 teaspoons Dijon mustard, 2 teaspoons honey, squeeze the juice of a quarter lime or lemon and stir. Warm the mustard and coriander seeds in a dry frying pan until crackling and put in the sauce too. When it starts to thicken, add finely chopped herbs - dill, parsley and any other taste - and remove from heat.

Cream cheese sauce is a great addition to pasta and potatoes

In a saucepan mix 200 g processed cheese, 10 ml of vegetable oil, 200 ml of cream. Cook over medium heat until boiling, stirring occasionally. After boiling, reduce the heat and add seasoning to taste: basil and black pepper. Constantly stirring until the sauce is smooth, add 50 g of grated fresh cheese.

Tartar, or Tatar sauce

Another very simple and tasty sauce that does not require fussing with the stove. Take 6 tablespoons of mayonnaise - it is possible in half with sour cream, and if you do not like mayonnaise, take only sour cream. Finely chop the pickled cucumber and a small bunch of parsley, squeeze a clove of garlic and mix with mayonnaise (or sour cream). Salt, pepper and refrigerate for an hour. By the way, if you wish, you can add lemon quarter juice, half a spoon of mustard and green onions, as well as capers, if they miraculously ended up in the fridge. This sauce is perfect for meat, poultry, fish, seafood.

Honey mustard sauce - chicken's best friend

Mix half a cup of mustard, a quarter cup of honey and half a teaspoon of grated ginger. Put in the fridge briefly. The sauce is perfect for chicken nuggets, grilled chicken and in general to chicken in any form.

Red Wine Sauce for Meat

The sauce for lovers of vinishka, although not, there is absolutely no alcohol in it - evaporates during cooking. Heat one and a half tablespoons of olive oil in a frying pan. Add the finely chopped onions (shallots are better, but you can use regular ones) and cook over low heat, stirring for 7 minutes, until it turns brown. Add 2 glasses of wine and 175 ml of water and simmer for 10 minutes. Mix 40 g of butter and one tablespoon of flour to make a paste. Gradually add it to the pan, stirring well. If you are preparing the sauce for meat, add a little meat juice to it, add chopped parsley, salt and pepper. If sour, you can add a little sugar.

Mushroom sauce

200 g of champignons and one onion, finely chopped and stew for 15 minutes under the lid closed, so as not to boil out the liquid. Add 150 g of sour cream and stew for another 5-7 minutes, then put chopped greens, if desired, crushed garlic, and turn off. If you want a more homogeneous consistency, you can grind it in a blender. The sauce is very good with potatoes, meat, dumplings.

Barbecue - for grilled dishes

Melt 50 g of butter over medium heat, add 1 cup of finely chopped onions, sauté for 4-5 minutes. Add 200 ml of ketchup or tomato paste, 0.3 cups of water, 50 g of honey, 2 tablespoons of lemon juice and 1/4 teaspoon of ground pepper. Bring the mixture to a boil and cook for a few minutes, uncovered, so that the sauce thickens slightly.

Andalusian sauce

Mix 200 g of mayonnaise, 3 tablespoons of ketchup, 1 teaspoon of brandy, finely chopped onion, lemon juice to taste and red pepper. Cover with foil or lid and place in the fridge for an hour.

Spanish salsa sauce

Blender 15 cherry tomatoes, 1 clove of garlic, 1 bunch of dill and green onions. Add 1 teaspoon balsamic vinegar and 1 tablespoon of tomato paste and olive oil. Season with salt and pepper to taste.

Pesto

Blend 50 g of basil, 2 cloves of chopped garlic, 50 g of parmesan (or other hard cheese), 3 tablespoons of pine nuts, 100 ml of olive oil and salt in a blender. Pesto traditionally goes to pasta, but it is also tasty to season salads, put soup as a seasoning and even smear it on bread.

Sweet and sour sauce - for Chinese dishes and not only

Mix 1.5 tablespoons of sugar, 2 tablespoons of vinegar, 1 tablespoon tomato puree and soy sauce, 3 spoons of orange juice. Separately mix 1 teaspoon of cornmeal with 4 tablespoons of water and add to the mixture. Put the resulting sauce on the fire and bring to a boil, stirring constantly. The sauce can be served on the table to ready-made dishes, and you can warm the stew in pieces of pork or chicken to make it a traditional oriental dish (well, almost).

Italian dressing for light salads

Mix in jar 2.5 tablespoons of olive oil, 1.5 tablespoons of balsamic vinegar, half a clove of crushed garlic, 1/4 teaspoon of salt and black pepper to taste. Close the lid and thoroughly shake.

Caesar salad dressing

Beat 1 teaspoon of mustard with 1 egg yolk and 1 teaspoon salt. Gently pour in a drop of 150 ml of olive oil, whisk until the consistency of mayonnaise. Add 1 tablespoon of lemon juice, 1 teaspoon of ground pepper, 2 cloves of crushed garlic, 50 g of grated parmesan and whisk everything. You can fill not only Caesar, and any other salad and use as a sauce for meat.

Greek tzatziki sauce

Mix 125 ml of natural yogurt, 2 cloves of chopped garlic, 1 peeled grated cucumber (before adding the cucumber, carefully squeeze out all the pulp), 1 tablespoon of olive oil and lemon juice, finely chopped parsley, dill and salt to taste. Put in the fridge and let it brew.

Beetroot sauce with horseradish

Grate one small beetroot on a fine grater, finely chop the pickled cucumber and mix them with 100 g of mayonnaise and 100 g of sour cream. Add 2 tablespoons of horseradish. The sauce is good for meat and as a separate snack.

Curry Sauce - for everything

Curry is a very rich and appetizing sauce, which is suitable for any meat, fish and poultry, as a sauce for rice. You can not only serve it on the table, but also cook meat and meat in it. vegetarian dishes. Finely chop and fry 1 onion and a pair of garlic cloves in a deep frying pan, slowly add 1 tablespoon of flour and stir. Remove the pan from the heat and pour in the broth, making sure that no lumps form. Pour 2 tablespoons of curry powder, return to the frying pan and simmer for 5 minutes. Add 1 teaspoon of lemon juice and mustard, turn off the heat and season with 1 tablespoon of cream. Serve hot.

Turkish spicy sauce - to meat, chicken

Fuss with this sauce will be quite a bit, but it will turn out delicious. Blender 2 onions, 1 tablespoon of tomato paste or one large tomato, 1 red bell pepper. Crush them and put in the resulting mass 2 tablespoons of olive oil, salt, red and black pepper, half a teaspoon of ground coriander, cilantro, dill, 1 teaspoon of lemon juice or vinegar (closer to you), mix thoroughly and let it brew.