While some people prefer bottled or canned sauces, there is little that beats the amazing taste and aroma of fresh, homemade sauce. While store-bought sauces leave a lot to be desired, making homemade sauces will ensure that they contain only fresh and healthy ingredients. Homemade sauces tend to taste much better than store-bought ones. Plus, they are very budget-friendly, so you will win anyway. In addition, while preparing the sauce, your home will be filled with the enchanting aroma of vegetables and herbs, which is simply impossible to resist.
The variety of homemade sauces is extremely large - they can be served with almost any dish. Meat, fish, pasta and pizza are sure to taste even better when you serve them with the right sauce. The best part about making homemade sauce is that you can make the sauce hotter, sweeter, or spicier to suit your tastes. By varying the amount of different seasonings, herbs and vegetables, you will get a sauce with a new taste and aroma every time. The ingredients in sauce recipes can easily be doubled or tripled depending on your needs. To make the sauce really tasty and fragrant, use only fresh ingredients for its preparation. Remember - the longer you cook the sauce, the thicker and richer it will be in taste. If your sauce is too thick, thin it with water, broth, or cream. Most homemade sauces don't take too long to make, but rest assured that everyone who tries them will be sure to ask for more.
Barbecue sauce is much more than just an extra flavor when cooking meat. When you pour sauce over the meat while it is cooking, it helps to moisten the surface of the meat and slows down the cooking speed, resulting in the meat being browned thoroughly, becoming juicier and more tender. Homemade barbecue sauce should have a pronounced spicy taste and aroma. Ribs or wings, pork or chicken - whatever you choose, your barbecue with this sauce will turn out just amazing.
Homemade barbecue sauce
Ingredients:
1 medium onion
2 cloves of garlic
1 hot chili pepper
1 bottle (900 g) ketchup
200 g sugar
200 ml 9% apple cider vinegar
100 ml apple juice
100 g honey
1 teaspoon salt
1 teaspoon black pepper.
Cooking:
Sauté the finely chopped onion, minced garlic and minced chili peppers in vegetable oil in a large saucepan over medium heat for 4-5 minutes. Add ketchup, sugar, vinegar, apple juice, honey, salt and black pepper. Stir and bring to a boil, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, for 30 minutes. Use the sauce immediately or store in the refrigerator in an airtight container for up to 1 month.
While store-bought chicken sauces are loaded with sugar and preservatives, their prices are rarely attractive either. Instead of buying chicken sauce from the store, try making your own - it's super easy and quick. Chicken Tomato Sauce is so easy to make that you will never spend money on store-bought sauces again.
Ingredients:
3/4 cup tomato paste
1 glass of water
1 onion
1 carrot
2 cloves of garlic
3 tablespoons of sugar
1 tablespoon dried basil
1 tablespoon dried oregano
vegetable oil,
salt and pepper to taste.
Cooking:
Fry the chopped onion, grated carrots and chopped garlic in vegetable oil until soft. Dissolve tomato paste in water and add to vegetables. Add sugar and spices, salt and pepper and cook for about 10 minutes. Boil the sauce a little longer if you like a thicker sauce.
If you have ever eaten shawarma - an oriental fast food - then you will surely agree that shawarma is not complete without a delicious sauce. Ketchup and mayonnaise in this case are completely inappropriate options that can spoil the overall impression of the dish and make it harmful. We suggest you prepare a delicious shawarma sauce based on yogurt with garlic. Garlic shawarma sauce tastes amazing and can also be served with other fast food like french fries, sandwiches, etc.
Ingredients:
500 ml classic yogurt,
2 cloves of garlic
salt to taste.
Cooking:
In a small bowl, mix yogurt, lemon juice, crushed garlic and salt. Mix well. Serve immediately or cover and store in the refrigerator for up to 5 days.
Homemade sauces can be a great way to surprise your loved ones and guests. For example, try making pizza not with mayonnaise or ketchup, as many do, but with real Italian pizza sauce. This easy classic homemade pizza sauce cooks for a long time to let the tomato, garlic, oregano and basil flavors open up and blend. Don't be afraid to use sugar or honey - they will help reduce the sour taste from the tomatoes and make the sauce a little sweeter. The sauce prepared according to this recipe is enough for several pizzas, so the remaining sauce can be frozen and used if necessary.
Ingredients:
900 g tomatoes,
1 medium onion
1 tablespoon vegetable oil
2-3 large garlic cloves,
1 teaspoon dried basil
1 teaspoon sugar or honey
1/2 teaspoon ground chili pepper
1/2 teaspoon salt
black pepper to taste.
Cooking:
Heat vegetable oil in a medium saucepan over low heat. Add finely chopped onion and sauté until golden brown, about 5 minutes. Add minced garlic, oregano, basil and saute, stirring, for about 1 minute.
Increase fire to medium. Add chopped tomatoes, sugar, chili peppers, salt and black pepper. While stirring, bring to a boil. Reduce heat and simmer for 90 minutes.
Allow the sauce to cool to a safe temperature, then puree with a blender or food processor. Taste the sauce and add salt, pepper or sugar if needed. Store the sauce in an airtight container in the refrigerator for up to 3 days or freeze for up to 6 months.
The most popular pasta sauce is the Italian Marinara sauce made from tomatoes, onions, garlic and herbs - we suggest you cook it. It does not require a lot of time and preliminary preparation. In addition to pasta, this sauce is also great for lasagna, casseroles, meatballs and grilled meats. What's more, it goes well with minced meat, which allows you to make pasta sauce more satisfying. You can prepare a large batch of this sauce for long-term storage - it can be frozen or canned. This is especially true when you have a large tomato crop. When serving, place the pasta on a plate, pour the sauce on top and sprinkle with grated cheese.
Ingredients:
800 g tomatoes,
1 small onion
1 celery stalk
2 cloves of garlic
1 tablespoon vegetable oil
1 bay leaf,
1/4 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary.
Cooking:
Heat vegetable oil over medium heat. Add finely chopped onion and sauté until soft, 5 to 7 minutes. Stir in minced garlic and sauté until fragrant, about 30 seconds.
Scald the tomatoes with boiling water and remove the skin. Chop the tomatoes and add to the onion mixture. Add chopped celery, bay leaf, salt and herbs. Bring to a boil and simmer for about 20 minutes until the sauce thickens. Remove bay leaf from sauce and serve.
If desired, you can cook the sauce longer for a deeper flavor. If you want the sauce to have a smooth consistency, use a blender or food processor. Leftover sauce can be stored in the refrigerator for up to a week or frozen for up to 3 months.
The classic fish sauce certainly deserves a place of honor on your menu. It takes everyday fish dishes up a notch, adding a touch of elegance and full-bodied flavor, all while being effortless to prepare. Hollandaise sauce is a very popular sauce for fish dishes and has a lemon-butter taste - we advise you to cook it.
Ingredients:
300 g butter,
4 egg yolks,
2 tablespoons lemon juice,
1 tablespoon cold water
salt and pepper to taste.
Cooking:
Melt the butter, after cutting it into cubes.
Heat a small amount of water in a saucepan over medium heat for a bain-marie. When the water in the pot begins to boil, place a bowl on top in which the sauce will be prepared. The water should not touch the bottom of the bowl. In a bowl set over simmering water, beat the egg yolks and cold water until the mixture is light and frothy. Add a few drops of lemon juice and beat for 2 minutes.
Remove bowl from heat and slowly add melted butter. Don't do it too fast - it will ruin the structure of the sauce. Continue whisking the sauce until thick, gradually increasing the mixer speed. Once you've added all the oil, whisk the sauce with the remaining lemon juice and season to taste with salt and pepper. The finished hollandaise sauce will have a smooth, creamy consistency. If it is too thick, you can add a few drops of warm water to it and beat. The hollandaise sauce is best served immediately.
Homemade sauces are an endless field for imagination. Experiment with ingredients, herbs and seasonings and be sure that this simple addition to a meal can be a real highlight and turn an ordinary dish into a culinary hit.
Enjoy your meal!
— Sauce with chili and cilantro —
Ingredients for 2 cups:
6 chili peppers (preferably jalapenos), seeds removed and chopped
2 garlic cloves, crushed
1 tbsp fresh lemon juice, plus more for seasoning
120 ml plus 2 tbsp. olive oil
2 bunches cilantro, leaves and stems coarsely chopped
1/2 tbsp honeyWay:
In a food processor, grind the jalapeno, garlic and lemon juice. With the engine running, slowly pour in the olive oil. Gradually add cilantro and puree until thick, but still runny, smooth. Add honey and mix again. Adjust salt and lemon juice to taste.
- Singapore hot sauce -
Ingredients:
2 tbsp rapeseed oil
1 medium onion, thinly sliced
3/4 cup coarsely chopped fresh ginger
3/4 cup light brown sugar
1 1/4 cups ketchup
1/4 cup Chinese chili soy sauceWay:
Heat oil in a saucepan. Add the onion and cook over moderately high heat until browned, 4 minutes. Add ginger and cook over moderately low heat until softened, 3 minutes. Add the sugar, ketchup, and chili bean sauce and simmer over low heat until the sauce thickens, 5 minutes.
Pour the sauce into a blender and add 120 ml of water. Mix until a homogeneous mass is obtained. With the engines on, add another 120 ml of water. Transfer the sauce to a saucepan and simmer over low heat for 3 minutes. Pour the sauce into a bowl. Cool in refrigerator before serving.
— Jamaican hot sauce —
Ingredients for about 1 liter of sauce:
340 g red, orange, yellow chili (preferably scotch bonnet)
1 bunch green onions, white parts only, chopped
2 1/4 cups white distilled vinegar
2 tbsp dark brown sugar
1/4 tsp ground allspice
Coarse saltWay:
Grind chili and onion in a food processor. In a medium saucepan, bring the vinegar, brown sugar, allspice and 2 tablespoons salt to a boil over low heat, stirring to dissolve the sugar. Add the onion and chili mixture to the pot and bring to a boil. Simmer for 1 minute, then turn off heat and let cool. Pour the sauce into jars and refrigerate.
— Hot sauce with tomatoes —
Ingredients:
Half a small onion, cut into wedges
2 dried guajillo or New Mexico chiles, seeds removed and chopped
1 tomato, cut in half
2 garlic cloves
1 small chili (jalapeno)
1 tbsp fresh lime juiceWay:
In a cast iron skillet, saute the dried chili over moderate heat until fragrant and softened, about 2 minutes; transfer the chili to a blender. Place the tomatoes, garlic, jalapenos and onions in a skillet and sauté over moderate heat, turning occasionally, until the vegetables are nicely charred, about 10 minutes. Transfer vegetables to a blender, add lime juice and puree until smooth. Season the sauce with salt and pepper.
— Louisiana hot sauce —
Ingredients for about 500 ml sauce:
480 ml water
280g red chili (preferably Tabasco, Cayenne or Serrano)
1 small onion, chopped
3 garlic cloves, finely chopped
Coarse salt
240 ml white distilled vinegarWay:
In a medium saucepan, bring water, chili, onion, garlic and 1 teaspoon salt to a boil. Reduce heat and simmer until vegetables are very tender, 15 to 20 minutes. Let the mixture cool slightly and then puree it in a blender with vinegar. Salt to taste and divide the sauce into jars. Let the sauce rest in the refrigerator for 3 weeks for optimal flavor.
— Hot sauce with chili and apricots —
Ingredients for about 4 cups of sauce:
480 ml apple cider vinegar
1 cup light brown sugar
230 g apricots, pitted and coarsely chopped
2 chili (preferably habanero), 1 chopped with seeds, 1 without
1 large Thai chile, chopped with seeds
1 fresh red chile (preferably dearball), chopped with seeds
1 jalapeno, chopped with seeds
2 bay leaves
SaltWay:
In a medium saucepan, combine apple cider vinegar and brown sugar. Bring the mixture to a boil to dissolve the sugar. Add the apricots, all the chillies and bay leaves and simmer over moderate heat until the apricots are tender, about 5 minutes. Let cool, then remove bay leaves.
Puree the mixture in a blender until smooth. Season with salt. Transfer the sauce to small jars or bottles and refrigerate.
— Sriracha —
Ingredients for about 2 cups of sauce:
400 g red chili pepper (jalapeno or serrano)
250 g green chili (jalapeno or serrano)
6 garlic cloves
8 tbsp brown sugar
1.5 tsp coarse salt
2 tsp smoked sea salt
120 ml distilled white vinegar
3/4 tsp xanthan gumWay:
Place the pepper, garlic, sugar, and salt in a food processor and process until coarse crumbs form. Transfer the mixture to a clean jar, then cover and leave at room temperature. Store in a dark, dry place. Check the sauce every day for fermentation (it should start in 2-3 days, sometimes a little later).
The beginning of fermentation can be determined by the appearance of bubbles at the bottom of the jar. From now on, the sauce should be stirred every day until it stops increasing in volume (this will take 5 to 7 days.) After that, transfer the sauce to a food processor/blender, add the vinegar and puree until smooth. Strain the mixture through a fine sieve. Return sauce to clean bowl of food processor or blender, add xanthan gum and blend. Transfer sauce to jars and refrigerate.
In addition, savory sauces tend to be very healthy. And it's all about the burning ingredients that warm the body from the inside and are an excellent means of preventing and treating colds and viral diseases.
In addition, some of them effectively strengthen the immune system and even help get rid of extra inches at the waist and fight cancer cells.
Here are 6 interesting recipes for savory sauces that can be a great addition to a variety of dishes on your table.
RED TABASCO
Red Tabasco is rightfully considered the leader among scalding sauces. Cult sauce originally from America pleases all lovers of something hot for a good century and a half. And it does not lose its relevance. The sauce goes well with meat dishes, fish, vegetable stews, pizza, seafood, omelettes and marinades. The main thing is not to overdo it. Red Tabasco is really hot.
Make red tabasco at home. Take 6 dry chili peppers, cut them in half, remove the seeds, membranes and stems. Better to be wearing gloves. Cut the chili into small pieces, put in a saucepan and pour boiling water over it, leave for half an hour.
At this time, prepare the rest of the ingredients: peel 4 ripe tomatoes, chop and, together with 1 onion and 2 cloves of garlic that need to be peeled, pass through a meat grinder or chop in a blender, adding softened pepper with a little water. Heat 2 tablespoons of olive oil in a saucepan, add the resulting puree and chopped parsley. Boil the sauce until it thickens. At the end, add sugar, 1 tablespoon of vinegar, pepper and salt.
GREEN TABASCO
Hot Tabasco is not only red, but also green. This option, unlike its classic counterpart, is made from green jalapeno peppers. By the way, green Tabasco tastes much softer than red. This sauce goes well with avocado dishes, guacamole, burgers, omelettes and vegetables.
Grab some green hot jalapeno peppers. Cut them into plates and place them in warm water for a while so that they are cleaned of excess seeds. Then send the jalapenos to a blender. Add wine vinegar so that the peppers are 3/4 covered. Salt to taste. You can add a little garlic, which will make the sauce even hotter and more vigorous.
Blend lightly in a blender. Then bring the resulting mixture to a boil and reduce the heat. On low heat, green Tabasco should be boiled for about an hour, stirring constantly. Cool the sauce and blend again in a blender until the desired consistency. Store Tabasco in a cool place.
ADJIKA
Hot sauce gave the peoples of the Caucasus many interesting flavor combinations. So, adjika is ideal for meat. You can use this sauce with soups, and with vegetables, such as beans. Adjika also has healing properties. It is an excellent antimicrobial agent. Adjika also dilates blood vessels and stimulates blood circulation.
It is best to cook adjika at home with rubber gloves, because the ingredients burn both literally and figuratively. Take 500 grams of hot pepper, rinse it and cut off the tails. Seeds may not be removed. Peel 100 grams of garlic, removing the husk from it and cutting off the bases. Dry 100 grams of walnuts in a frying pan, having previously cleaned of excess husks.
Pass the pepper through a meat grinder with a fine mesh. Garlic, nuts and coriander should also be crushed. Having combined 2 mixtures, pass through a meat grinder a couple more times so as to achieve a uniform consistency. Wash the greens, dry and finely chop with a sharp knife. Combine all ingredients, add salt and mix thoroughly. Cover adjika and ideally leave it alone for 3 days. Then pour into jars and refrigerate.
SALSA
Mexican salsa sauce is an essential ingredient in national dishes. No burrito and no tortilla, as well as fried meats and other Latin American dishes, are complete without burning salsa.
To prepare salsa at home, you only need to arm yourself with all the ingredients. Take 3 large ripe tomatoes, 1 red chilli, 2 garlic cloves, 1 small chopped onion, a bunch of cilantro and salt.
In a heavy bottomed pan, preheat the oil and then sauté the garlic, chillies and tomatoes for 10 minutes. Then transfer the mixture to a blender, add cilantro, salt and beat lightly. It is important to consider that it is worth whisking the salsa just lightly, since the consistency of the sauce should not be too homogeneous.
WASABI
Japanese hot seasoning is made from wasabi horseradish. This sauce is traditionally served with sushi, rolls and sashimi. Wasabi has a pronounced anti-inflammatory effect and strengthens the immune system. In addition, wasabi disinfects food, promotes detoxification of the body, inhibits the growth of bacteria and increases vitality.
Cooking Japanese seasoning at home. Unfortunately, acquiring freshly grated wasabi root is an almost impossible task. Therefore, in Europe, preference is given to a special wasabi powder, which is sold in large or specialized stores. To get a thick consistency of wasabi, you need to mix 1 teaspoon of powder with 1 teaspoon of warm water. Mix well.
MUSTARD
Mustard is in no way inferior to its counterparts and, along with other hot sauces, has medicinal and healing properties. So, it starts metabolic processes in the body, improves the functioning of the gastrointestinal tract, fights microbes and viruses. Try using mustard as a meat marinade. It will be incredibly soft. A salad is best seasoned with a mixture of mustard and olive oil. Very tasty and spicy.
Dilute 3 tablespoons of mustard powder with boiling water and mix well until a fairly thick mass forms. Top with cold water so that its layer exceeds the mustard mass by 3 centimeters. Without stirring, put the container in the refrigerator or other cool place for about 12 hours. After this time, drain the top layer and add seasoning.
Seasoning is prepared simply: take 2 tablespoons of vegetable oil, add 1 tablespoon of granulated sugar and a pinch of salt to it. Mix well and only after that add 2 tablespoons of vinegar. Stir thoroughly again. And then put the mustard in the refrigerator for another day, so that all the excess bitterness is gone from it.
In the modern world, where the recipes of cuisines of different nationalities are mixed, hot sauce is at the peak of popularity. No wonder there is a saying that conveys not only the attitude to spicy dishes, but also the desire to live interesting and fun: "life without risk is like food without pepper."
Our section describes in detail the varieties of various hot sauces most liked by most people, their benefits, cooking methods and interesting historical facts associated with them.
Since ancient times, France and Italy have shared the palm in the preparation of all kinds of sauces. But the ancient culture of the East - India, China, Japan, can also boast of the most delicious and proven recipes for centuries. In South America, there is a cult of red hot peppers, so hot sauce in the national cuisine of Latin American countries is a favorite product served with literally anything.
Hot sauces in the basic composition almost always harmoniously combine:
- oil (vegetable and butter);
- dairy products (fat milk and cream, sour cream, kefir);
- greens (dill, parsley, basil, cilantro);
- tomatoes and sweet paprika;
- salt and sugar;
- cognac and table wine;
- vinegar, lemon, soy sauce;
- flour or starch (for thickening);
- onion and garlic;
- meat, vegetable and mushroom broths;
- a whole arsenal of spices (turmeric, cloves, coriander, cardamom, thyme, lavrushka, pepper-light of any kind, ginger, cumin, etc.);
- fruits and berries (plums, apricots, apples, cranberries, currants, gooseberries).
Sharpness is present in everything. The dictum of the famous modern writer K. Joel immediately comes to mind that "perfection is not so attractive - if it does not have pepper added." As you can see, pepper is necessary not only in food, but also in order to simply live and create.
In almost all restaurants, hot sauce welcomes the skillful combination of hot red pepper, vigorous garlic and onions of various varieties. All other ingredients can be changed according to your preferences. Additives do a lot to dampen the heat of the chili so as not to upset the digestion and cut off the breath.
Despite the well-known hotness, hot sauce can work wonders for digestion, cheer up, establish a balance in the work of the heart and blood vessels, metabolic processes, and also drive away oncology. The saying is true that garlic and onions from seven ailments.
Making the sauce is not difficult, but rather exciting. By improvising with the ingredients, you can get a unique dish that will delight the participants of your feasts and everyday gatherings. Cook with us!
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