Meat
Ingredients:
- 2 onions;
- 1/2 cup dry white wine;
- 1 glass of meat broth;
- 1 st. l. butter;
- 2 tbsp. l. powdered mustard;
- salt, pepper - to taste.
Cooking method:
Finely chopped onion fry in butter until golden brown. Add wine and bring to a boil, leaving to simmer until the onion is reduced by half. Pour in hot broth, bring to a boil, reduce heat again and simmer for 15-20 minutes, then add mustard, salt, pepper and mix thoroughly. Let it brew for 8-10 minutes, after which the sauce can be served with meat.
Green sauce with horseradish
To the fish
Ingredients:
- 2 bunches of spinach;
- 1 bunch of arugula;
- 1 bunch of parsley;
- 6 art. l. horseradish;
- 1/2 cup;
- 2.5 st. l. dry white wine;
- 3 art. l. lemon juice;
- salt, before - to taste.
Cooking method:
Coarsely chop the greens and grind in a blender. Add mayonnaise, horseradish, wine, lemon juice and mix well. Salt, pepper and transfer to a bowl.
Teriyaki sauce
For meat and fish
Ingredients:
- 1/2 cup soy sauce;
- 1/4 cup cane sugar;
- 2 cloves of garlic;
- 1 tsp grated ginger;
- 1 st. l. honey;
- 1 tsp olive oil;
- 1 st. l. wine vinegar;
- 1/4 cup water;
- 3 tsp starch.
Cooking method:
Mix water with starch, add soy sauce, honey, sugar, olive oil and finely chopped garlic and ginger (can be finely grated or replaced with dried ones for a uniform consistency). Mix thoroughly and put on a slow fire, bring to a boil and cook for 4-6 minutes. Can be served both hot and chilled.
Barbecue sauce
To the bird
Ingredients:
- 50 g butter;
- 2 onions;
- 1 glass of ketchup;
- 1/3 cup of water;
- 1/2 cup honey;
- 2 tbsp. l. lemon juice;
- freshly ground black pepper - to taste.
Cooking method:
Melt the butter, add finely chopped onion and fry for 4-5 minutes until soft. Add ketchup, water, honey, lemon juice and black pepper. Bring to a boil, reduce heat and simmer uncovered for 10 minutes until the sauce thickens. Serve chilled.
hot chili sauce
For meat and poultry
Ingredients:
- 100 g of chili pepper;
- 4 cloves of garlic;
- 2 tsp Sahara;
- 1 st. l. wine vinegar;
- 2 tsp olive oil;
- 1/2 st. l. starch;
- salt - to taste.
Cooking method:
Pepper and garlic cut into large pieces and chop in a blender. Transfer to a small saucepan, add salt, sugar, oil, vinegar, starch and cook over low heat until boiling, pouring a little starch. As soon as the sauce begins to boil, the pan must be removed from the heat and put on ice. Serve chilled.
Creamy garlic sauce
To fish and bird
Ingredients:
- 400 g heavy homemade cream;
- 4 cloves of garlic;
- 30 g butter;
- salt, pepper - to taste.
Cooking method:
Melt the butter in a frying pan, add finely chopped garlic and fry until soft. Pour in the cream and bring to a boil. Salt, pepper and simmer over low heat until the sauce has reduced in volume and thickened. Serve warm or chilled.
Honey mustard sauce
To the bird
Ingredients:
- 1/2 cup hot mustard;
- 1/4 cup honey;
- 1/2 tsp grated ginger.
Cooking method:
In a small bowl, mix mustard, honey and ginger. Serve chilled.
Sauce Tzatziki
To the fish
Ingredients:
- 2 cucumbers;
- 4 cloves of garlic;
- 500 g unsweetened yogurt;
- 2 tbsp. l. olive oil;
- 1 st. l. wine vinegar;
- 1 bunch of dill;
- salt, pepper, olives - to taste.
Cooking method:
Cucumbers grate on a fine grater and leave for a few minutes in a colander (to drain excess juice). Pour yogurt into a small bowl, add finely chopped dill and garlic, olive oil, wine vinegar and cucumbers. Season with salt, pepper and mix thoroughly. Cool before serving and garnish with olives.
Sauces for fish are the most successful addition to fish dishes. When necessary, they will emphasize and reveal the taste in a different way, and if something goes wrong, they will successfully mask the specific features of some inhabitants of the sea and river depths.
Delicious, simple fish sauces will easily make your favorite fish dishes "sound" in a new way. It is not for nothing that the French believe that the sauce in the dish is the most important thing.
Even the most uncomplicated homemade fish sauces will harmonize no worse than restaurant ones with fried, boiled, oven-baked or stewed fish. It would not be superfluous to emphasize fish sauces and, for example, the taste of some fish appetizers, salads or aspic.
Homemade sauces based on milk, sour cream, yogurt, mayonnaise, butter are suitable for low-fat varieties of fish. These are the main ingredients, but the following can serve as an addition to the main components: vegetables, herbs, spices, garlic, horseradish, mustard, eggs and nuts. But for fatty varieties, fish sauces are most often prepared, in which there are lemon or tomato juice, wine vinegar and also spices, the choice of which must be approached, knowing some secrets. Celery, parsley and bay leaf are very “friendly”, for example, with carp, and salmon are “crazy” for dill, paprika and saffron, while river fish will quite agree to an alliance with basil.
Sauces for fish are so simple and interesting in their execution that any hostess can try to cook them, especially if the taste of her dish only benefits from this.
White sauce for fish
Ingredients:
300-400 ml fish stock or water
1 st. l. flour,
2 tbsp. l. butter,
½ lemon
salt - to taste.
Cooking:
Fry the flour in a small saucepan, saucepan or small, high-sided pan with a spoonful of butter. Pour in fish broth or just water and cook for about 10-15 minutes. Add salt to taste and remove sauce from heat. Then add lemon juice, the remaining spoonful of butter, mix everything well until smooth and strain the resulting white sauce through a sieve or cheesecloth.
By the way, lemon juice in this recipe can be replaced with 1-2 tbsp. l. cucumber pickle, it will also turn out very well.
This is the basic recipe, so to speak. Based on it, you can prepare many other sauces. Scroll on and take a look!
Many of us prefer steamed fish. Eating steamed fish with sauce is much tastier, especially since there is just such a sauce - sauce for steamed fish.
Hot sauce for fish "White wine"
Ingredients:
2 stack fish broth,
1 parsley root
1 onion
1 st. l. flour,
1 egg yolk,
1-2 tbsp. l. white wine,
1-2 tbsp. l. lemon juice
2 tbsp. l. butter,
salt - to taste.
Cooking:
Peel the parsley root, onion, finely chop and fry in a saucepan with 1 tbsp. l. butter and the same amount of flour. Dilute the fried flour with fish broth, salt to taste and cook for 7-10 minutes. Then remove the sauce from the heat, add raw egg yolk mixed with 1 tbsp. l. butter, mix thoroughly and strain the sauce through a sieve or cheesecloth. Then add table wine and lemon juice to the strained sauce.
Sauce for fish "Velvety"
Ingredients:
3 art. l. wheat flour
6 art. l. butter,
800 ml fish stock
150 g cream
citric acid, salt - to taste.
Cooking:
Fry the flour in butter until golden brown in a saucepan, saute pan or deep frying pan with thick walls. In a thin stream, stirring, pour in the fish broth, bring to a boil and cook for 20 minutes. Then remove from heat, salt, add citric acid and whipped cream. And, of course, mix the resulting sauce thoroughly.
Sauce for fish "Milky"
Ingredients:
300 ml milk
2 tbsp. l. flour,
1 st. l. fat (or butter)
Cooking:
As in previous recipes, fry flour with fat or butter, then dilute with hot milk, bring to a boil and cook for 15 minutes over low heat. Then remove the sauce from the heat, add salt and pepper to taste and mix.
Onion sauce for fish in milk
Ingredients:
2 stack milk mixed with 1-2 tbsp. l. cream,
4-6 art. l. chopped onion,
3 art. l. butter,
2 tbsp. l. flour,
salt, black ground pepper - to taste.
Cooking:
Fry chopped onion and flour in butter. Then, in small portions, while stirring, pour in the milk and cream and cook the sauce for 5-7 minutes. Before serving, add a small piece of butter to it.
Onion sauce in milk is especially good with boiled or stewed flounder, halibut or sole. Although it can be served with other fish dishes.
Sour cream sauce for fish "Simple and fast"
Ingredients:
200 g sour cream
½ st. l. flour,
salt, black ground pepper - to taste.
Cooking:
Lightly dry the flour in a dry frying pan, then put the hot flour into the sour cream heated in the meantime in a saucepan and mix thoroughly. Let the sauce boil, add salt and pepper to it to taste.
Sour cream sauce for fish with horseradish
Ingredients:
200 g sour cream
2 horseradish roots
1 stack fish broth,
1 st. l. flour,
1 st. l. butter,
salt - to taste.
Cooking:
Thoroughly wash the horseradish roots, peel, grate on a fine grater, put in a saucepan with hot oil and lightly fry. Then sprinkle with flour and heat through. Then add the broth, sour cream, salt and boil.
This sauce is ideal for cold and hot fish dishes, as well as snacks. Fish aspic with it is great!
Sour cream sauce for fish "Freshness"
Ingredients:
3 art. l. sour cream
1 tsp lemon zest,
3 celery stalks,
1 sprig of basil
salt, black ground pepper - to taste.
Cooking:
Grind all ingredients in a blender. By the way, you can safely add your favorite herbs to this sauce, and not just the one indicated in the recipe. Salt, pepper, mix the resulting mixture well, put it in a gravy boat and serve with the fish.
Green sauce for fish
Ingredients:
250 g sour cream
100 g fresh herbs (parsley, dill, green onion, basil),
3 boiled eggs
3 art. l. wine vinegar,
1 st. l. mustard,
sugar, salt and black ground pepper - to taste.
Cooking:
Separate the yolks from the proteins, mash them with a fork and mix with vegetable oil, add mustard, vinegar, sugar, salt, pepper and mix everything until smooth. Finely chop the greens or pass it through a meat grinder and pour sour cream. Add the egg-mustard mass and mix everything well or beat with a blender. Instead of mustard, you can use fresh horseradish, grated and mixed with cream. Chop the egg whites, add to the total mass and let the sauce brew a little at room temperature.
mayonnaise sauce for fish
Ingredients:
4-6 art. l. mayonnaise,
2-3 garlic cloves,
1 fresh small cucumber
4-5 sprigs of parsley,
salt, black ground pepper - to taste.
Cooking:
Pass the garlic through a press and add it to the mayonnaise. There also add fresh cucumber grated on a fine grater, chopped parsley, salt and pepper to taste. Mix everything thoroughly and serve in a gravy boat.
Tomato-based sauces are great for fatty fish.
Ingredients:
2 stack tomato juice
2 tbsp. l. flour (no top)
2 tbsp. l. butter,
1 tsp Sahara,
salt - to taste.
Cooking:
Pour the tomato juice into a saucepan, place over medium heat and bring to a boil. Mix softened butter with flour and stir until smooth. Add sugar, salt. Combine the resulting mixture with tomato juice, stir and bring to a boil again. Strain the finished sauce through a sieve and serve with boiled or fried fish, adding (if desired) a little more salt or sugar.
Mustard sauce for fish
Ingredients:
2 tsp mustard,
6 art. l. vegetable oil,
2-3 egg yolks,
parsley, lemon juice and salt - to taste.
Cooking:
Whisk the egg yolks with the mustard to a paste. Then add vegetable oil, lemon juice, chopped parsley and mix well.
It is known that fish sauces in our time can be easily bought at any supermarket. But how can your sauces, prepared with love for your family, compare with those that stand in even rows on the shelves? Of course not! Prepare sauces for fish yourself and delight the household with your new culinary delights!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Sauces (light) for meat, poultry, game2 cm. spoons of cream or sour cream, 2 cm. spoons of margarine or butter, 2 cm. tablespoons of wheat flour, 1 teaspoon of butter for dressing, salt to taste.
Melt margarine or butter and calcine until the water that they contain has evaporated. Add the flour, fry it until light yellow, then add the liquid, stirring all the time. Boil the sauce for a few minutes, season with salt. Cream and butter are added to the finished sauce and after that the sauce is no longer cooked.
Serve with boiled meat, with all minced meat and offal dishes.
Light base sauce, 1 cm. spoon of grated celery root or parsley, 1 cm. a spoonful of chopped celery or parsley, 1 teaspoon of condensed milk.
Add the grated root to the sauce along with condensed milk and boil. Mix greens when the sauce is cooked.
Serve with sausage, minced meat and beef dishes.
Light base sauce, juice of 1 lemon, grated zest of 1/2 lemon, a little sugar, 1-2 eggs (yolks).
Mix egg yolks with a small amount of broth, add to the prepared sauce and bring to a boil, but do not boil.
Seasonings are mixed into the finished sauce after cooking.
Serve with chicken, rabbit, veal and game dishes.
Light base sauce, 1 cm. table spoon of mustard or 2 cm. spoons of horseradish, vinegar or lemon juice, a little sugar.
Seasonings are added to the finished sauce after cooking.
Serve with boiled beef, pork and lamb.
300 ml glass of broth, 1 cm. a spoonful of wheat flour, 1 yolk, 2 cm. tablespoons of butter, salt to taste.
Lightly fry a tablespoon of flour with the same amount of oil, dilute with strained broth obtained from boiling rabbit, chicken, lamb or veal, and cook over low heat for 5-10 minutes. After that, remove the sauce from the heat, add the egg yolk mixed in a glass with a small amount of sauce, put salt to taste, a piece of butter and mix.
Serve with boiled rabbit, veal, lamb and chicken.
1 kg of bones (veal, chicken or rabbit), 2-2.5 liters of water, 75 g of wheat flour, 100-150 g of butter, 30 g of onions, parsley and celery, salt to taste.
Boil white broth from veal, rabbit or chicken bones. Prepare flour passerovka, dilute it with broth, boil, remove scale, put finely chopped onion, parsley and celery. With a slight boil, cook the sauce for 20-30 minutes, removing scale and stirring from the bottom. Then strain it and salt to taste. Optionally, you can put a little citric acid and 50-100 g of butter in the sauce.
Serve with boiled white meat (chickens, chickens, turkey, veal), legs, brains, etc.
1 kg of bones (veal, chicken or rabbit), 2-2.5 liters of water, 75 g of wheat flour, 50 g of butter, 30 g of onions, parsley and celery, 1/2 lemon or 2-3 g of citric acid, salt to taste.
For lezon: 150 g cream or 350 ml milk, 2-4 eggs (yolks), 50 g butter.
It is prepared in the same way as indicated in the White Meat Sauce recipe. The difference lies in the fact that egg yolk, cream and butter are added to the finished white sauce and seasoned with lemon juice or citric acid.
Serve with any white boiled meat.
300 ml stock, 1 cm. a spoonful of wheat flour, 1 egg (yolk), 2 cm. tablespoons of butter.
Lightly fry a tablespoon of flour with the same amount of oil, dilute with strained broth obtained from boiling rabbit, chicken, lamb or veal, and cook over low heat for 5-10 minutes. After that, remove the sauce from the heat, add the egg yolk mixed in a glass with a small amount of sauce, put salt to taste, a piece of butter and mix.
Serve with boiled rabbit, veal, lamb, chicken.
Prepare white butter sauce according to the previous recipe and add 1.5 tbsp. tablespoons small capers
Serve with boiled veal, lamb, rabbit, chicken.
100 g sour cream, 200 ml broth, 1 cm. a spoonful of wheat flour and butter, salt to taste.
Lightly fry a tablespoon of flour with the same amount of butter, dilute with a glass of hot meat broth, put sour cream and cook over low heat for 5-10 minutes. At the end of cooking, add salt, a piece of butter to the sauce and mix.
Serve with meatballs and cutlets, fried liver and game.
100 g sour cream, 200 g broth, 1 cm. a spoonful of wheat flour, 1 onion, 1/2 tbsp. spoons of sauce "Southern", 1.5 tbsp. tablespoons of butter.
Fry a tablespoon of flour with the same amount of oil until light yellow, dilute with a glass of hot meat broth, add sour cream and cook over low heat for 5-10 minutes. At the same time, in a frying pan, fry finely chopped onions in oil, which, before the end of cooking, put in the sauce. After that, remove the sauce from the heat, add salt and ready-made Southern sauce or other soy sauce.
Serve with liver, cutlets, meatballs.
200 g meat jelly, 70 g butter, juice of 1 lemon, parsley to taste.
Heat the meat jelly, remove from heat, put the butter, cut into small pieces. Stirring continuously, cook for 10 minutes. Then season with lemon juice and chopped parsley.
| saffron sauce |
1 l of meat broth, 50 g of butter, 50 g of wheat flour, 40 g of onion, 40 g of parsley and celery roots each, 100 ml of dry white wine, 10 drops of saffron infusion, salt to taste.
Put a small pinch of saffron in a glass, add 1/2 cup of boiling water and let it brew.
Finely chop the onion and fry with oil, not allowing to brown. Put onions, chopped white roots (parsley, celery) into the meat broth, add salt, flour diluted with broth, heated with butter, and cook for about an hour. Rub the sauce through a sieve, pour in white wine, saffron infusion and boil.
Boiled chickens are poured with this sauce.
500 ml of broth, 50 g of butter, 60 g of wheat flour, 60 g of onions, 125 ml of dry white wine, 1 tbsp. mustard spoon, 1 cm. a spoonful of tomato puree, pepper, vinegar, salt to taste.
Fry finely chopped onions in oil until golden brown, add flour and, as soon as it is fried, dilute with broth and dry white wine. Salt, pepper, boil over low heat for 20 minutes. Add pepper, vinegar (stream), mustard and tomato puree.
500 g main white sauce, 1 garlic clove, 1/4 teaspoon ground black pepper, 1/3 teaspoon ground or chopped clary sage, 1 cm. a spoonful of cocoa powder (or 20 g of bar chocolate), salt to taste.
Add crushed black pepper, garlic, clary sage to the main white sauce. To stir thoroughly. Separately, in a small amount of broth, grind chocolate or dilute cocoa powder. Combine everything and, stirring constantly, bring to a boil.
Serve with boiled poultry.
1 head of garlic, 1 cm. a spoonful of wheat flour, 2 cm. tablespoons of fat, 1 teaspoon of vinegar, salt to taste.
Chop the garlic very finely and simmer separately with fat in a small amount of salted boiling water. Add flour and stir until lightly browned. Dilute with boiling water or hot broth. Let it boil a little, then salt, add a little vinegar, let it boil again.
Ostropel can also be prepared with tomato paste.
Serve the sauce hot with any poultry, veal, lamb or beef dishes.
This sauce makes a very tasty roast. To do this, cut the meat (poultry, veal, lamb, beef) into small pieces and stew in a sealed container with sauce, adding a little fat and salted boiling water. In this case, add vinegar and salt at the end of the stew and put in the oven for a while.
500 g bechamel sauce, 125 ml dry white wine, 1 cm. a spoonful of grated horseradish.
Prepare bechamel sauce, pour white wine into it and add a spoonful of grated horseradish. Boil 5 min.
500 g white sauce, 40 g almonds, a little lemon peel, 50 g grated Roquefort.
Before serving the sauce to the table, put crushed almond kernels, lemon zest and Roquefort into it.
Grind the peeled and washed horseradish on a grater and pour boiling broth (strained soup). Add salt, vinegar and sugar to taste.
Serve with cold beef, veal or smoked meat.
| Hot sauce with horseradish and sour cream |
1 cm. a spoonful of wheat flour, 2 cm. tablespoons of grated horseradish, 100 g of sour cream, 200 ml of meat broth, 2 cm. tablespoons of vinegar, butter, bay leaf, pepper to taste.
Lightly fry a tablespoon of flour with the same amount of butter, dilute with a glass of hot broth obtained by cooking meat products, add sour cream and cook over low heat for 5-10 minutes. At the same time, prepare horseradish: put 2 tbsp. in a small saucepan or frying pan. tablespoons of butter and grated horseradish and lightly fry. Then pour 1-2 tbsp. tablespoons (depending on the strength) of vinegar and the same amount of water or broth, add 1 bay leaf, 5-8 peppercorns (or 1/10 capsicum) and put on fire to evaporate the liquid.
Boiled horseradish put in the prepared sauce, boil, and remove from heat, salt, add a piece of butter and stir.
Serve with boiled beef, corned beef, lamb, pork, tongue.
700 g of thick milk sauce, 200 ml of meat broth, 300 g of onions, 70 g of butter, 100 ml of milk, spices, salt to taste.
Finely chop the onion and sauté in butter until light pink in color. Dilute the milk sauce with meat broth, put browned onions, spices, salt and cook at a low boil for 6-7 minutes. After that, rub the sauce through a sieve, pour in hot milk, stir well and bring to a boil. Season the finished sauce with butter.
Serve with natural fried lamb, veal and minced meat products.
600 ml of milk, 300 ml of meat broth, 40 g of butter, 40 g of wheat flour, 200 g of onions, 1/5 g of nutmeg, a little red hot pepper or ground white pepper.
Onion, coarsely chopped, boiled in milk. Then remove the onion from the broth and chop. Prepare a white saute from flour and butter, dilute with milk broth and pour in the broth, add pepper, salt, nutmeg, stir and cook for 5-7 minutes, then strain through a fine sieve. Put the chopped onion into the strained sauce and let it boil.
Serve with fried rabbit, boiled poultry, boiled meat, etc.
700 g milk thick sauce, 250 ml chicken broth, 50 g butter, 4 eggs, 2 g nutmeg.
Dilute milk sauce with broth and boil. Finely chop the white of hard-boiled eggs, and grind the yolk with nutmeg and combine with the sauce. Season the finished sauce with butter.
Serve with boiled meat dishes and poultry.
1 horseradish root, 100 g sour cream, 1 cm. butter spoon, 1 cm. a spoonful of wheat flour, vinegar, sugar, milk, salt to taste.
Prepare white sauce as follows: put some butter in a saucepan, and when it melts, add flour and mix well. Without letting the flour brown, immediately dilute with hot milk. Milk can be poured in little by little and quickly stirred until the sauce acquires the density of sour cream and begins to boil. Add grated horseradish and sour cream. Let simmer for another 10 minutes and pour into a heated gravy boat.
Serve with boiled meat. If desired, you can add a little sugar or a little vinegar with sugar to the sauce.
2 cm. butter spoons, 2 cm. spoons of wheat flour, milk, 2-3 cm. spoons of sour cream, dill, salt to taste.
Put butter in a saucepan. When it melts, add flour and mix well. Without letting the flour brown, dilute it with hot milk. Pour milk little by little and stir quickly until the sauce acquires the density of sour cream and begins to boil. Add 2-3 tbsp. spoons of sour cream and thinly chopped dill. Let it simmer a little over low heat.
Serve hot (in a gravy boat) with boiled meat.
200 ml of broth, 200 g of sour cream, 2 tbsp. butter spoons, 2 cm. spoons of wheat flour, 2 cm. tablespoons of tomato paste (or 1 head of onion, or 1 teaspoon of cumin), pepper, salt to taste.
Lightly brown the flour in butter, add meat broth and sour cream, cook for 3-6 minutes and season. Stew tomato or chopped onion in oil with flour, add cumin to the finished sauce.
Serve with boiled and stewed meat.
200 ml of liquid formed during frying or stewing, 2 teaspoons of wheat flour or 1 teaspoon of potato starch, 200 g of sour cream, pepper, herbs, salt to taste.
Boil the liquid released during frying or stewing. Mix flour or starch with cold sour cream, add to the liquid and cook (with flour - 5-6 minutes, with potato starch - 1 minute).
Serve with fried or stewed chicken, turkey, rabbit or game.
| Thick egg sauce |
2 cm. spoons of margarine or butter, 3 cm. spoons of wheat flour, 500 ml of milk or a mixture of broth with milk, 1-2 eggs, 2 cm. spoons of lemon juice or white wine, a little nutmeg, 2 cm. spoons of sour cream.
Melt the margarine or butter, fry the flour so that it becomes light yellow, and cook with the liquid for 6-8 minutes. Mix the eggs with a small amount of hot sauce, add to the sauce and heat without boiling.
Serve with boiled chicken, rabbit, goat and veal. Boiled or fried meat can be baked with this sauce: arrange the slices of meat on a refractory dish, pour sauce over them, sprinkle with ground breadcrumbs and bake until a light brown crust forms.
| Cheese sauce |
Thick egg sauce, 2 eggs, 50 g of dry cheese, a little ground paprika.
Grated cheese beat with eggs. Cool the egg sauce slightly, add the mixture of cheese and eggs. If the sauce serves as a side dish, then it should be brought to a boil with the eggs, but not boiled. You can also pour the sauce over the meat without heating it, and bake it.
Serve with poultry, offal and minced meat dishes.
A dish without sauce does not “read” as brightly as we would like, since the products look less attractive, and the taste is not fully revealed. However, the so-called haute cuisine offers sauces so difficult to prepare that many give up, and the ingredients themselves are often difficult to find. The article contains a selection of simple recipes from familiar ingredients.
Red currant sauce for poultry
- 100 g grated currants (fresh or defrosted)
- 30 ml mustard,
- 30 ml lemon juice
- 30 ml vegetable oil.
Combine all ingredients, whisk lightly.
Sauce "Curd mayonnaise" for fish
- 100 g cottage cheese (preferably granular),
- 200 ml milk
- 100 ml vegetable oil,
- 60 ml lemon juice
- 5 g salt
- 20 g sugar.
Pour cottage cheese into a bowl, pour in milk and butter, beat with a mixer until completely homogeneous. Add lemon juice, salt and sugar, mix thoroughly.
Canned plum sauce for meat
- 2 kg cherry plum,
- 100 g walnuts,
- 100 g sugar
- 80 g salt
- 30 g dried herbs to taste
- 20 g fresh mint
- 10 garlic cloves,
- 50 g fresh cilantro (can be replaced with parsley),
- 30 g coriander.
Chop nuts. Put cherry plum in a large saucepan, pour water so that it slightly covers the fruits. Cook over low heat for about a quarter of an hour until softened.
Put a colander in a large bowl, pour the contents of the pan into it (do not drain the liquid). When the cherry plum has cooled, remove the bones from it and pass through a blender. Return the resulting mass to the pan and add a little of the liquid remaining from cooking. Then add chopped greens, dried herbs, crushed garlic. Cook for 10 minutes, then add the nuts, stir, bring the sauce to a boil.
Pour the finished sauce into sterile jars and roll up.
Sauce "Bernay" for fish and poultry
- 2 egg yolks,
- 60 ml vinegar
- 60 ml dry white wine
- half bulb,
- 70 g butter,
- 5-7 g fresh tarragon (mint, tarragon),
- 4 g black ground pepper,
- 2-3 g of salt.
Grind onion, pour into a deep bowl, add pepper, pour vinegar and put on fire. Bring to a boil, cook for a minute or two, then cool. Add yolks and wine to the onion. Put the bowl on the steam bath (on a saucepan with slightly bubbling water) and beat lightly with a whisk. You need to make sure that the water does not boil. Add butter bit by bit, when it is all used and melted, salt, add chopped herbs, mix and remove from heat.
Nut sauce for fish and poultry
- 100 g walnuts,
- 1 egg
- 35 g breadcrumbs or semolina,
- 30 ml vegetable oil,
- 2 cloves of garlic
- 10 ml mustard,
- 20 ml of vinegar,
- 100 ml warm water.
Hard boil the egg, grind the yolk. Grind the nuts in a mortar, combine or blender. Add crushed garlic, yolk, vegetable oil, mustard, crackers / semolina, a pinch of salt to them. To stir thoroughly.
Stir the vinegar in the water and add in a thin stream to the nut mixture, whisking with a whisk. The sauce will be ready when it has a gooey consistency, like pancake batter.
Beer sauce for meat
- 100 ml dark beer
- 100 ml vegetable/meat broth or warm water
- 30 g margarine / butter,
- 60 g flour
- 1 onion
- 1 parsley root
- 2 g cloves
- 10 ml lemon juice
- 10 g sugar
- 5 g salt
- 3 g ground black pepper.
Chop the onion very finely. Melt margarine/butter in a frying pan, add flour and sauté until dark. Then pour in the broth / water, add the onion, grated parsley root, cloves, sugar, salt, pepper. Keep on low heat for 10-15 minutes. Then pour in the beer, let it boil. Remove sauce from heat, add lemon juice, stir.
Apple-beet sauce for poultry
- 1 beet
- 2 apples
- 10 ml vegetable oil,
- 20 ml lemon juice
- 50 ml sour cream
- 30 g fresh parsley,
- 5 g salt
- 15 g sugar.
Peel and core apples, cut into quarters. Boil the beets. Puree it and apples with a blender, combine, add lemon juice, vegetable oil, sour cream, chopped parsley, sugar and salt. Mix and refrigerate for half an hour.
Cowberry sauce with melted cheese for meat
- 100 g lingonberries (you can take both fresh and boiled, frozen or canned),
- 2 melted cheeses
- 50 ml low-fat sour cream / kefir,
- 5 g salt
- 5 g sugar.
Pour boiling water over the lid and cover the processed cheeses with it and leave for 10 minutes so that they soften and are similar in consistency to thick sour cream. Then put them in a deep bowl, pour in sour cream / kefir, add lingonberries, add sugar, salt and beat with a mixer until completely smooth.
Lemon sauce for fish
- 150 ml low-fat cream,
- 2 egg yolks,
- 100 ml lemon fresh,
- zest of 1 lemon,
- 5 g salt
- 15 g sugar.
The easiest way is to take 1 lemon, remove the zest from it and squeeze out all the juice, so you get 2 necessary ingredients at once. Separate the egg yolks, add grated zest, salt and sugar to them, mix.
Pour the cream into a saucepan and put on medium heat, bring to a boil and add the zest mixture, cook until the sauce thickens. Then remove from the stove, pour in the lemon juice and beat lightly with a whisk.
Honey mustard sauce for meat or poultry
- 200 g liquid honey
- 170 ml mustard,
- 1 onion
- 60 ml soy sauce
- 25 g ground ginger or 15 g fresh root (it will need to be grated).
Mix honey, mustard and soy sauce thoroughly until smooth. Grind the onion into a pulp using a blender. Combine honey mixture with vegetable, ginger, mix.
Onion sauce for meat and fish
- 10-12 stalks of leeks,
- 15 ml of vinegar
- 100 ml warm water
- 3 egg yolks,
- 2 cloves of garlic
- parsley root or tarragon,
- 100 g butter,
- 5 g salt
- 15 g sugar.
Grate tarragon/parsley root and garlic. Separate the yolks. Allow the oil to stand warm to soften.
You only need the white part of the onion stalks. Cut it off, chop it, pour it into a bowl, pour warm water and vinegar. Put on a steam bath and beat with a whisk, gradually adding pieces of butter, salt, sugar, garlic and root. The sauce will be ready when it becomes smooth and thickens a little.
Guys, we put our soul into the site. Thanks for that
for discovering this beauty. Thanks for the inspiration and goosebumps.
Join us at Facebook And In contact with
With sauces, the simplest dish becomes complex. Even a boring chicken or potato will turn into a gourmet meal every time if you cook “salsa” for them today and “bechamel” tomorrow.
website 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 goes with just about everything. Delicate sauce can be put into pasta, salad dressing, combined with fish, seafood, vegetables, chicken and turkey and other dishes.
Pour 2 cups of milk into a saucepan and heat (not to a boil). Melt 3 tablespoons of butter in a deep frying pan, add 2 tablespoons of flour and stir well. Gently, in small portions, pour milk into the pan, stirring vigorously so that no lumps form. Bring the sauce to a boil, stirring and simmer for 1-2 minutes. He must thicken. Salt and, if desired, add a pinch of nutmeg, turn off the heat.
Tomato sauce from Italy
- the best seasoning for pasta and pizza
Heat a little olive oil in the bottom of a large saucepan, add 1 finely chopped onion and 3 cloves of crushed garlic. Fry 7-8 minutes. Add 1 tbsp oregano, 800g chopped canned tomatoes, 2 tbsp tomato paste and one tbsp sugar. Simmer until sauce thickens. After that, add 4 fresh tomatoes, previously peeled and seeds. Season the finished sauce with salt and pepper.
Garlic Sause
This is the champion among sauces for ease of preparation. Finely chop a small bunch of dill without thick stems and lightly press with a knife blade to release the juice. Mix dill with 250 g of sour cream, squeeze a clove of garlic there (two or three - depending on the strength of your love for garlic), mix, salt and pepper. The sauce is ready.
Creamy mustard sauce - perfect for fish
Pour 200 ml of 20% fat cream into 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 lime or lemon quarter and stir. Heat mustard and coriander seeds in a dry frying pan until crackling and also put in the sauce. When it starts to thicken, add finely chopped greens - dill, parsley and any other to taste, and remove from heat.
Cream cheese sauce
- great addition to pasta and potatoes
In a saucepan, mix 200 g of 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 seasonings to taste: basil and black pepper. Stirring constantly until the sauce becomes homogeneous, add 50 g of grated fresh cheese.
Tartar or Tatar sauce
Another very simple and delicious sauce that does not require fuss with the stove. Take 6 tablespoons of mayonnaise - you can half with sour cream, and if you don't like mayonnaise, take only sour cream. Finely chop the pickled cucumber and a small bunch of parsley, squeeze out 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 the juice of a quarter of a lemon, half a spoonful of mustard and green onions, as well as capers, if by some miracle they ended up in the refrigerator. This sauce is great 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. Place in the refrigerator for a short while. The sauce is perfect for chicken nuggets, grilled chicken, and generally chicken in any form.
Red wine sauce for meat
Sauce for wine lovers, although no, there is no alcohol in it at all - it evaporates during cooking. Heat one and a half tablespoons of olive oil in a frying pan. Add the finely chopped onion (shallots are best, but you can use regular) and fry over low heat, stirring, for 7 minutes, until it turns brown. Add 2 cups of wine and 175 ml of water and let it boil slowly 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 a meat sauce, add a little meat juice to it, put finely chopped parsley, salt and pepper. If sour, you can add a little sugar.
Mushroom sauce
Finely chop 200 g of champignons and one onion and simmer for 15 minutes under a closed lid so that the liquid does not boil away. Add 150 g of sour cream and simmer for another 5-7 minutes, then put finely chopped greens, crushed garlic if desired, and turn it off. If you want a more homogeneous consistency, you can grind 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 onion, 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 simmer uncovered for a few minutes until the sauce thickens slightly.
Andalusian sauce
Mix 200 g of mayonnaise, 3 tablespoons of ketchup, 1 teaspoon of cognac, finely chopped onion, lemon juice to taste and ground red pepper. Cover with cling film or lid and refrigerate for an hour.
Spanish salsa sauce
Grind in a blender 15 cherry tomatoes, 1 clove of garlic, 1 bunch of dill and green onions. Add 1 teaspoon of balsamic vinegar and 1 tablespoon each of tomato paste and olive oil. Season with salt and pepper to taste.
Pesto
Blend in a blender 50 g basil, 2 cloves minced garlic, 50 g parmesan (or other hard cheese), 3 tablespoons pine nuts, 100 ml olive oil and salt. Pesto traditionally goes with pasta, but it's also delicious to dress salads, put as a condiment in soups, and even just smear on bread.
Sweet and sour sauce
- for Chinese cuisine and not only
Mix 1.5 tablespoons of sugar, 2 tablespoons of vinegar, 1 tablespoon of tomato puree and soy sauce, 3 tablespoons 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 for ready meals, or you can warm up stewed pork or chicken in it and get a traditional oriental dish (well, almost).
Italian dressing for light salads
Mix in a 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 shake well.
Sauce for Caesar salad
Loading...