Cilantro sauce – great addition for fish, meat dishes or dumplings. The base for the sauce can be sour cream, tomato paste or any vegetable oil.
Cilantro sauce can be prepared from tomatoes or mayonnaise
Ingredients
Sour cream 20% fat 100 milliliters Mayonnaise 100 milliliters Cilantro 2 bundles Garlic 4 cloves Dill 1 bunch Salt and pepper 1 pinch
- Number of servings: 8
- Cooking time: 40 minutes
Cilantro sauce recipes
White sauce based on sour cream and mayonnaise has soft taste and goes well with poultry, meat or fish. The taste of cilantro is almost not felt in it, so it can be prepared even for children who do not like this greenery. Only in this case is it better to reduce the amount of garlic.
How to cook white sauce with cilantro:
- Mix mayonnaise and sour cream in a bowl.
- Add crushed garlic.
- Finely chop the cilantro and dill and add to the sauce.
- Add salt to taste and leave in the cold for a couple of hours to allow the aroma of herbs and garlic to develop.
To make this sauce more dietary, use low-fat sour cream and mayonnaise or make a sauce based on natural yogurt.
The next sauce comes from the Caucasus, it is known under the name “Satsebeli”. To prepare you will need:
- Tomato paste – 1 cup.
- Cilantro - 2 bunches.
- Water – 1 glass.
- Khmeli-suneli seasoning - 1 tbsp.
- Adjika – 2 tbsp.
- Vinegar 9% - 1 tsp.
- Garlic – 5 cloves.
- Salt – 1 tsp.
- Ground black pepper – 1 pinch
To prepare tomato sauce with cilantro, first chop it, add crushed garlic, adjika, seasonings, vinegar and salt. Use a masher to remember this whole mixture.
Add tomato paste, stir and let sit for 15 minutes to release the aroma of cilantro and spices. Dilute boiled water until required consistency and mix thoroughly. After 2 hours you can taste it. It is ideal for barbecue and other hot meat dishes.
This sauce is very bright and aromatic. It can be placed in a jar with a lid and stored in the refrigerator for 2-3 months. Although, most likely, you will eat it much faster.
Oil-based hot sauce is prepared from the following products:
- Extra virgin olive oil - 100 ml.
- Cilantro - 1 bunch.
- Natural liquid honey - 2 tsp.
- Lemon juice - 50 ml.
- Garlic - 2 teeth.
- Chili sauce - 1 tbsp.
- Zest of 1 lemon.
- Salt, pepper - to taste.
Mix finely chopped cilantro, crushed garlic and honey in a bowl. Add chili sauce. If you don’t have it, you can use any other one, adding a pinch of red ground pepper. Season with salt and pepper and mash well with a spoon or wooden masher.
Pour the oil over the mixture, stir and let it sit for an hour, after which you can try.
Sauces with cilantro will enrich the taste and, if necessary, “save” a too dry dish.
Any kebab requires good sauce, because it helps to fully develop the flavor of the meat. Spicy, hot and sour - vivid reflection contrast fried meat. One of its many cooking options and the most popular is tomato.
- Cooking tips
- Tomato sauce with cilantro
- Tomato sauce with herbs
- Video recipes
Many people love shish kebab. To make it juicy and tasty, you need to properly prepare and marinate it. Which type of meat to give preference to: poultry, beef, pork, lamb - only the cook decides. Because in any case, the kebab will turn out aromatic and tasty. However, its taste will be much richer if served with tomato paste. Of course, you can buy it at any supermarket, but it’s better to prepare it yourself. It will be much tastier, and most importantly healthier.
The main component of the sauce is ground tomato puree. The set of spices and their optimal ratio are selected independently. For example, for barbecue meat, the sauce can be made sharper, for pizza - softer. Well, of course, only by constantly comparing the recipe of a dish can you choose the best one for yourself. best option. When you decide on the components and proportions to be used, you will probably no longer have the desire to buy jars of sauces with glutamate.
Of course, there will be a category of people who will say that good kebab no sauce needed. But this is a matter of taste, and most fans of the dish still prefer to eat it with sauce. There are a huge number of options for preparing them, but there are established flavor combinations. Based on the most popular flavor combinations, in this article we will tell you a few different options preparing pasta for barbecue. They are quick and easy to make yourself at home.
Tips for making barbecue sauce at home
- Density ready seasoning You can adjust it yourself, so you should pour out the juice gradually, in case you want the seasoning thicker. Because you will always have time to add liquid.
Tomato sauce with cilantro
Kebab sauce combined with cilantro and garlic is perfect for grilled meat dishes. Plus, it can be made in advance and stored in the refrigerator for several weeks. If you can't stand the smell of cilantro, reduce the amount or replace it with any other spicy herb to taste.
- Calorie content per 100 g - 29 kcal
- Number of servings - 0.6 l
- Cooking time - 10 minutes
Ingredients:
- Thick tomato juice - 0.5 l
- Cilantro (coriander) - a large bunch
- Garlic - 1 head
- Onions - 2 pcs.
- Salt and pepper - to taste
Preparing the barbecue sauce:
- Peel the onion and garlic and chop into large cubes.
- Wash the cilantro, dry it and chop it coarsely.
- Combine the products and grind with a blender or grind in a meat grinder. If there are no such electrical appliances, then finely chop them with a knife.
- Place the crushed ingredients into deep container and pour tomato juice (sauce or ketchup). Season with salt and pepper and stir.
- Pour the finished seasoning into glass jars, seal with lids and leave in the refrigerator for about an hour to infuse.
Tomato sauce with herbs for barbecue
A tasty and piquant red sauce can be made from tomato paste bright red hue. But you should not use orange or Brown. And you can choose, replace or supplement the set of greens with the one you prefer most.
Ingredients:
- Tomato paste - 1 l
- Drinking water - 1 glass
- Onion - 1 pc. medium size
- Garlic - 4 cloves
- Dill - bunch
- Parsley - bunch
- Arugula - bunch
- Basil - bunch (small)
- Cilantro - bunch (small)
- Salt and pepper - to taste
- Sugar - 1 tbsp.
Step-by-step preparation:
- Wash the greens and chop finely.
- Peel the onion and chop finely.
- Place the pasta in a deep saucepan, pour in warm water, stir and place over moderate heat. Stir the mixture and bring it to a boil.
- Add salt, sugar, herbs, onion and pepper to the mixture. Boil the ingredients for 3-5 minutes without ceasing to stir.
- Remove it from the heat and cool slightly.
- Squeeze the peeled garlic cloves into the cooled mass and let it brew until cooled and purchased. room temperature.
True gourmets know that shish kebab should be served with a delicious sauce. Of course, it’s easy to buy ketchup and mayonnaise, mix and serve the resulting mixture to the barbecue, but it’s unlikely that such a sauce will highlight the taste of the meat, making it even more perfect.
Barbecue sauce
If you want to cook for real delicious sauce To make your barbecue even tastier, use our recipes. It would seem that preparing a signature sauce is difficult and time-consuming, but these are all superstitions. Professional barbecue sauces are prepared quite simply and quickly. Here is a list of sauces that are ideal for any kebab, both meat and fish.
Tomato sauce for barbecue
For it, you should use only rich red paste.
In addition to the paste, you will need basil, 1 onion, 5 small cloves of garlic and some herbs.
Preparation
- Take a pan, pour 1 liter of pasta and 1 glass into it warm water, then stir and put on medium heat. Stir constantly.
- After the mixture has boiled, add finely chopped onion, salt and pepper. We also add greens.
- Next, let it boil for 4 minutes, after which we remove it from the heat, throw in the garlic and wait until the sauce cools to 20 degrees.
White barbecue sauce
To prepare this sauce, you need 1 standard packet of mayonnaise, 3 cloves garlic, 5 tbsp. spoons butter, 130 ml white wine (dry), 1 tbsp. sugar, 4 teaspoons lemon juice, a little black pepper, mustard and 1 onion.
Preparation
- It is advisable to grind the garlic and onion as much as possible in a blender. But if you don’t have it, you can grind it manually. Next, heat the frying pan, add oil and fry a little, stirring constantly.
- Next, add the wine, mix well and simmer the sauce over low heat until everything is reduced by exactly half.
- After that we add lemon juice, all sugar, mayonnaise and quality mustard. Pepper and salt. It is best to serve this sauce to meat cold.
Barbecue sauce with soy sauce
It is very simple, but nevertheless quite tasty. To prepare it you will need mayonnaise, soy sauce, garlic and a little black pepper.
Preparation
- Take the sauce and mix it with mayonnaise in a ratio of one to three.
- Next add garlic and pepper. The sauce takes on a very piquant taste.
Armenian barbecue sauce
To prepare it, you need half a can of tomato paste, 1 glass of water, 1 head of garlic, 1 tbsp. a spoonful of fresh finely chopped cilantro, herbs, salt, pepper.
Preparation
- We dilute the tomato paste with water over medium heat and wait until the mixture boils.
- Next, add finely chopped onion, herbs, spices and garlic. Let the sauce cook for up to 5 minutes, after which you need to let it cool well.
Georgian barbecue sauce
You will need: 1.5 kg tomatoes, 1 garlic, a bunch of cilantro, greens, a sprig of oregano and basil, half a spoon of adjika and a little ground pepper.
Preparation
- Remove the skin from the tomatoes and cut them into halves. After which you need to remove all the seeds and grind the pulp in a blender.
- Next we take the resulting thick juice and cook after boiling for low heat within 20 minutes.
- 5 minutes before readiness, add all the above ingredients into the sauce. The sauce should be served very cold.
Pomegranate barbecue sauce
Very spicy and quite original sauce. What do we need for it? 2 glasses of sweet wine, 1.5 glasses of pomegranate juice, 4 cloves of garlic, 3 tablespoons of chopped basil, a pinch of starch, 1 teaspoon of sugar and salt, a little ground black and hot pepper.
Preparation
- Take a pan and pour juice and wine into it. Next, add spices - sugar, salt, herbs and garlic.
- After the sauce has boiled over low heat, cover it with a lid and cook for 20 minutes.
- 5 minutes before the end, add starch into the resulting sauce, which should be diluted a small amount wine and heat until thick.
The resulting delicious sauce is served cold.
Sour cream sauce for barbecue
To prepare this sauce you will need: 300 gr. sour cream, half a glass of meat broth, 4 teaspoons of butter, more chopped dill with parsley, 1 tbsp. flour, salt and pepper.
Preparation
- Throw butter into the frying pan. Add flour to it and fry until golden brown. Next, add the broth and cook until thick.
- After the sauce has thickened, add required quantity sour cream, herbs, salt and pepper and cook for another 3 minutes. The sauce should be served chilled.
Mustard sauce for barbecue
To fully reveal meaty taste, especially pork, is worth using mustard sauce. For it you will need: 2 tablespoons of butter, 1 cup. mustard, ½ cup. balsamic vinegar, a spoonful of lemon juice and Worcestershire sauce, 1/3 cup. brown sugar, a spoonful of ground pepper.
Preparation
The ingredients should be mixed and simmered in a saucepan for about half an hour, stirring constantly.
Tzatziki
Greek delicate sauce. You will need: 400 ml yogurt, a spoonful of paprika, 2 cucumbers, a spoonful of lemon juice, 4 garlic cloves, 2 spoons olive oil, parsley and dill, lettuce, ground pepper and salt (to taste).
Preparation
Peel and grate the cucumbers and add salt. Leave a little in a colander to drain. Drain the liquid. Grind the garlic with a press, finely chop the greens. Mix all ingredients. Season and sprinkle with paprika.
Beer
An excellent option for pork. It is prepared from a glass of beer (light), 2 spoons vegetable oil, spoons balsamic vinegar, 2 spoons of soy sauce, spoon of sugar, 2 cloves of garlic, onion, pepper and ginger.
Preparation
Fry the onion and garlic until transparent. Transfer the mixture to a thick saucepan, add beer and cook for about 10 minutes over low heat. Mix soy sauce, grated ginger, vinegar, sugar and add to beer. Boil the sauce for another 10 minutes, add pepper to taste at the end. If the sauce turns out liquid, add a little starch.
Now you can easily become real chefs for your family. Enjoy your meal! What kind of barbecue sauces do you prepare?
What is most important in cooking barbecue is, of course, the spicy sauce for the barbecue. To ensure that the meat is juicy and well-fried, it must be marinated well. And to create an appetite when looking at fried meat, you need to season it with something appetizing. The best one for this will be, which will enhance the taste of the meat and give the dish a unique aroma. You should not buy the sauce, it is better to cook it yourself. To prepare Caucasian sauce for the barbecue, it will take a little time. You need to take cucumber, ketchup, onions and parsley, dill and cilantro, salt and pepper, cut all the products. add salt and pepper, season with ketchup, stir and serve. What could be better than homemade sauce for barbecue, cooked with soul. In the preparation of sauces they often use natural juice from pomegranates, it is advisable that it was just squeezed from the fruit. The store cannot give such a guarantee, so you need to do it yourself. To cook shashlik in pomegranate sauce, recipe taken from Azerbaijani cuisine, must be done pomegranate juice and make a sauce based on it. For this you will need:
- 1 tbsp. pomegranate juice;
- 1 tsp. granulated sugar;
- 1.5 tbsp. sweet red wine;
- 0.5 tsp. starch;
- 3 garlic cloves;
- salt;
- chopped basil;
- black and red pepper to taste.
- 8 tomatoes, very ripe; onion - 1 head; cilantro - 1 bunch; hot pepper pod; salt.
What is the highlight of national recipes for barbecue sauces?
There is one twist in sauce recipes from different nationalities that makes them a little similar. For example, Georgian and Armenian barbecue sauce with cilantro. To prepare real sauce horsemen for lamb shish kebab, you will need:- 1.5 kg of tomatoes; 1 clove of garlic; cilantro; a sprig of basil and oregano; 2 tsp. adjika and a pinch of pepper.
When deciding to cook meat outside, it is important not only to marinate it correctly, but also to select and suitable sauce for barbecue. The final taste of the dish will depend on them. Besides, delicious sauce if necessary, it will hide some of the shortcomings of the marinade, and even the dryness of the meat pieces.
Barbecue sauce based on tomato paste
Ingredients: 120 g of tomato paste, half an onion, 2-4 garlic cloves, 70 ml of filtered water, 25 g of basil, table salt, a mixture of peppers, a pinch of suneli hops.
- First, the tomato paste is filled with water in a small saucepan. The mixture must be heated over low heat until it begins to boil.
- Very finely chopped half an onion, salt, and selected spices are added to the future barbecue sauce made from tomato paste.
- Crushed garlic is added to the mixture last. Its quantity should be adjusted to your own taste so as not to make the sauce too spicy.
The mixture is boiled for a couple of minutes and served with the cooked meat.
With ketchup, mayonnaise and herbs
Ingredients: 160 g kebab hot ketchup, a small bunch of fresh dark basil, 120 g of light mayonnaise, garlic to taste, a bunch of fresh cilantro, a pinch of salt and suneli hops.
- All declared fresh herbs chopped very finely.
- Fresh garlic is pureed in any convenient way.
- In a convenient bowl, mix mayonnaise, ketchup, as well as the prepared products from the first two steps. The mass is salted and sprinkled with spices.
Before serving, the sauce should sit in the cold for 20-25 minutes.
Georgian version
Ingredients: 850 g fresh tomatoes, 4 garlic cloves, a bunch of fresh cilantro and parsley, a sprig of basil and oregano, 1 small. a spoonful of adjika, salt, a mixture of ground colored peppers.
- Tomatoes are doused with freshly boiled water, after which you can carefully remove the skin from them. Vegetables are cut into halves. It is better to remove the seeds from them in advance so that they do not end up in the sauce. The tomato pulp is crushed using a suitable blender attachment.
- The mass obtained from tomatoes is cooked on the stove at the lowest heat for 17-20 minutes.
- About 5 minutes before full readiness sauce, you can throw pureed garlic, finely chopped herbs, adjika, salt, ground peppers into a container with vegetable pulp.
- After stirring, the sauce is removed from the heat.
The resulting dish must be cooled completely before serving. It is important to note that this version of the sauce is suitable for barbecue made from any meat. You can even combine it with grilled seafood.
Recipe like in a kebab shop
Ingredients: 1 glass of mild tomato sauce (for example, “Krasnodar”), 1 glass of thick tomato juice, dry garlic, half an onion, a bunch of fresh dill, cilantro and parsley, ground red and black pepper, table salt.
- First, juice and tomato paste are mixed. It is advisable to combine them in glassware. The selected spices are immediately added to the mixture.
- The greens are chopped very finely with a sharp knife. If you don’t want it to be clearly felt in ready sauce, you can use a blender.
- All prepared ingredients are combined. The sauce is salted to taste.
The finished product should sit for about half an hour. If the kebab was soaked in soy sauce, then you can safely submit such an addition to it.
White sauce for barbecue
Ingredients: 160 g full-fat mayonnaise, 60 g high-quality butter, 90 ml white wine, 25 ml lemon juice, half an onion, 3-5 garlic cloves, 1 small. a spoonful of mustard, a pinch of salt, sugar, pepper.
- Half an onion and peeled garlic cloves are crushed in a blender. Next, they are sautéed in hot butter.
- After a couple of minutes, white wine is poured into the frying pan. Together the components simmer until their volume is reduced by half.
- Sugar, salt, pepper, and lemon juice are added to the future sauce. After mixing, the mass is left to cool completely.
- Mayonnaise is mixed with mustard and the contents of the frying pan are added to it.
All that remains is to thoroughly mix the white sauce for the kebab and take a sample.
In Armenian
Ingredients: 120 g tomato paste without unnecessary additives, 70 ml filtered water, fine salt, a bunch of fresh cilantro and basil (purple), half an onion, 3-5 garlic cloves.
- The selected tomato paste dissolves in water.
- All the greens, garlic (its quantity is determined by taste) and half an onion are blended with a blender until a homogeneous puree is obtained.
- The red and green masses are combined, salted and peppered to taste.
The sauce is served with hot kebab of meat or chicken.
Sauce for fish kebab
Ingredients: 1 glass of thick natural yogurt (unsweetened), pickled or pickled cucumber, 2-3 garlic cloves, a bunch of fresh parsley and dill.
- This is an interesting variation on the classic tartare. It turned out to be somewhat simplified. The cucumber can either be cut into small cubes or grated on a coarse grater. In any case, the released liquid is slightly squeezed out of the resulting mass.
- The greens are chopped very finely or crushed with a blender.
- Natural yogurt is combined with pureed garlic. Chopped greens are added to this mixture.
- The last thing to add to the sauce is the cucumber.
After thoroughly mixing the ingredients, the dish can be served. Usually the sauce contains enough salt from the pickled or pickled cucumber. But you can add more salt to taste.
Based on sour cream
Ingredients: 270 ml of very fat sour cream (great if you can use homemade one), half a standard glass of strong meat broth, 80 g of full-fat butter, 60 g of fresh parsley, dill, a tablespoon of wheat flour, fine salt, a mixture of peppers.
- Heat the butter thoroughly in a small frying pan. It is fried until creamy Wheat flour. The mixture must be gradually stirred so that it does not burn.
- Pour into the frying pan along with the other ingredients meat broth. The base for the sauce is cooked on low heat until it thickens.
- All that remains is to add sour cream, finely chopped fresh herbs, a mixture of peppers and salt to taste.
- After a couple more minutes of cooking, the sauce will be completely ready.
This meat addition is served chilled.
Garlic recipe
Ingredients: 220 g of tomato paste without unnecessary additives, a bunch of fresh herbs - parsley, dark basil and dill, 5-7 garlic cloves, 120 g of mayonnaise, a pinch table salt and the same amount of khmeli-suneli.
- First of all, the garlic is passed through a press. It is very important not to overdo it with its quantity. If none of your family members likes spicy food, you should completely reduce the amount of this spicy ingredient stated in the recipe.
- Tomato paste and mayonnaise are combined in an easy-to-mix cup. Finely chopped greens are added to these ingredients. You can also blend it with a blender to taste.
- All that remains is to add the garlic to the sauce and mix all the ingredients well.
The finished mass should stand in the cold for at least 20-25 minutes.
Spicy sauce for barbecue
Ingredients: 220 g tomato paste, large sweet bell pepper(both yellow and red will do), 1 teaspoon of Abkhazian or very hot Russian adjika, 2-3 garlic cloves, a pinch of chili flakes, a bunch of any herbs if desired.
- Chili flakes and adjika are added to the tomato sauce. Already at this stage it is worth trying the mixture and assessing whether it is necessary to reduce the amount of garlic stated in the recipe.
- The greens are finely chopped with a very sharp knife, chopped in the same way and sweet pepper. Garlic cloves are passed through a press.
- All prepared ingredients are combined and mixed well.
The finished sauce is immediately served with hot meat.
How to cook tkemali?
Ingredients: half a kilo of tkemali plums, a bunch of fresh herbs - cilantro, dill and parsley, half a head of garlic, a mixture of ground colored peppers, 2 pods of hot red pepper, table salt.
- To begin with, fresh ripe plums are sorted out, washed thoroughly, filled with water and sent to boil. The liquid should lightly cover the fruit.
- The resulting broth is filtered. The seeds are removed from the plums and rubbed through a fine sieve.
- The base for the future sauce is diluted to the desired consistency with broth.
- All that remains is to add all the dry ingredients, crushed garlic, chopped herbs.
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