Quite often we serve a sauce to the main dish or side dish, which not only improves the taste of the dish and gives it a juicy consistency, but also increases the calorie content. The taste of the dish, its aesthetic appearance, and sometimes quality depend on the correct choice of this liquid seasoning.
There is a proverb that fully reflects its essence — “With a sauce, you can eat everything, even an old shoe.” And this is so in fact, with the help of this component of the dish, you can both emphasize the advantages and hide the flaws.
In many cuisines of the world, this liquid seasoning is very important. Spicy, sweet, sour, tart, spicy … how many of them actually exist — probably no one even took it into account.
Of course, in the store now you can buy a lot of their varieties. But it is always nice to make them yourself. In addition, as much as necessary. Since there are many of them, every time you want to eat a different dish with different ones. Therefore, made as much as needed for the dish, and for the next — you can already cook another. I bring to your attention some of the sauces that are popular in the kitchens of different nations, which can be easily prepared at home.
Grind a couple of garlic cloves, finely chop the dill and parsley. Take the ketchup as much as you want to get the product, add two tablespoons of olive oil there. Add chopped herbs and garlic. Salt, pepper to taste.
If you like it hot, add a little red hot pepper. All mix until smooth.
Boil in salted water fresh or frozen mushrooms, about 150-200 gr. Cool them and cut them very finely. Add 2 tbsp. spoons of sour cream and the same mayonnaise. If you do not like mayonnaise, then you can add only sour cream, but not 2, but 4 spoons. It does not hurt a little horseradish, put two spoons as well. Salt, pepper to taste.
Mix two eggs, garlic 4-5 cloves, salt 1 tbsp. spoon and black pepper (to taste). Beat everything in a blender. Continuing to shoot down, gradually add 1 or 2 tbsp. spoons of vegetable oil. Then squeeze the juice of half a lemon into the mixture. Mix. Add 1/3 cup of kefir. Immediately serve to the dish.
Since the sauce contains fresh eggs, it is not recommended to be stored. Use only freshly prepared.
Pickled or pickled cucumber grated. Cut a small onion as small as possible, pour boiling water over it to remove bitterness. Let stand for 2-3 minutes, drain the water. Chop parsley, about a tablespoon.
Mix the prepared ingredients with 100 g sour cream or mayonnaise and a tablespoon of chopped horseradish. Salt, pepper to taste. If you do with sour cream, then add 1 tbsp. spoon of olive oil.
We will need processed cheese. Put it in the freezer for 30 minutes, and then rub it on a fine grater, so it will rub much easier. Add to it 2 cloves of minced garlic. Season with mayonnaise and pepper to taste. You can add chopped dill.
100 gr. hard cheese to rub on a fine grater. Add 3 tbsp. spoons of sour cream, 2 tsp horseradish, 150 gr. mayonnaise, dill and parsley. Pepper black and red at will.
100 grams of mayonnaise mixed with chopped olives, they need 70 grams. Add 1 clove of garlic and 1 dessert spoon of lemon juice. Salt, pepper to taste. To mix everything.
Grind two cloves of garlic, dill, parsley, basil and cilantro (optional), and you can add other herbs. Add 2 tablespoons of kefir, mayonnaise and sour cream. Add salt and pepper to taste. If you like spicy, add red hot pepper.
9. «Vitamin» — 2
Prepare a cucumber, 4 radishes with young tops, greens — any (parsley, dill, basil, spinach, sorrel). If cucumber has a hard peel, remove it. All cut and place in the bowl of the blender. We bring down in mashed potatoes. Add a glass of sour cream, salt and pepper to taste, garlic and red pepper — on request. Still knocking down. Serve this sauce can be both meat and chicken.
10. «Orange Spicy»
Squeeze the juice from the orange, we need 50 ml. or two tablespoons. Add a dessert spoon of Dijon mustard. Mix everything well, then add a little less than half a glass of olive oil. Mix until smooth. Serve with fish.
2 tbsp. spoons of mayonnaise, 2 tbsp. spoon cream, 2 tbsp. Spoons Dijon mustard, 1 tbsp. spoon honey mix until smooth. Add 1 teaspoon lemon juice, 1 clove minced garlic and 1 tbsp. spoon of olive oil. Add salt and pepper to taste. Mix all.
Grate one boiled beetroot on a fine grater. One small onion or rubbed on a fine grater, or chopped. One pickled cucumber is also grated. Mix beets with onions and cucumber. Add 2 tbsp. tablespoons of grated horseradish, 100 grams of mayonnaise or sour cream, salt and black pepper to taste.
Beat at low speed into a foam one raw yolk, 10 gr. mustard, a pinch of salt and a pinch of sugar. Add 1 tbsp. spoonful of lemon juice, and continuing to beat, pour a thin stream of 100 grams. olive oil. Beat until the mass becomes white. If desired, add chopped parsley, or basil, or tarragon to the prepared sauce. And you can add several herbs at once.
Grind one small onion, add 100 g to it. mayonnaise, 1 tbsp. a spoonful of lemon juice, 2 tbsp. spoons of ketchup and 1 tsp of brandy. All mix until smooth. Add to taste red hot peppers.
Prepare 100 ml. extra virgin olive oil, a bunch of basil, 2 cloves of garlic, 50 gr. Parmesan cheese, 50 grams of pine nuts and half a lemon juice. Put everything in a bowl blender and mix until smooth. Serve this sauce well with any pasta, pizza, baked vegetables.
1 tbsp. spoon wine vinegar mixed with 3 tbsp. tablespoons of olive oil, add salt and pepper to taste. Used as a salad dressing.
5. «Vinaigrette with mustard»
Mix 1 tbsp. spoon Dijon mustard with olive oil until smooth, add wine or balsamic vinegar and black pepper.
Whisk three egg yolks with a whisk, adding a pinch of salt and sugar. Continuing to beat, add a thin stream of 75 ml. olive oil. Then add 0.5 tsp of Dijon mustard. Chop garlic, put into the mixture, together with 1 tbsp. spoon Worcestershire sauce, 2 pcs. fillet of anchovy and juice of 1/4 of lemon. More details about this variety can be found in the recipe of the famous Caesar salad.
Grind 3 large garlic cloves, add fresh yolk, mix. Add a thin stream of 2/3 cup of olive oil, whisk until smooth. Slowly add 1 teaspoon of lemon juice. Beat until the state of mayonnaise. Serve with meat, fish or salad.
Boil 3 eggs, finely chopped protein. Grind the yolks with a tablespoon of Dijon mustard. Continuing to stir, pour a glass of olive oil in a thin stream. Add a tablespoon of vinegar or lemon juice. 50 grams gherkins grate on a coarse grater. Add crushed gherkins and proteins to the mixture. Mix well until smooth. Add salt to taste, greens — as desired. Serve with salad or to hot fish.
Boil two eggs, separate the whites from the yolks. Grind until smooth boiled yolks with two raw yolks and 40 gr. Dijon mustard. Continuing to mix, add 5-6 Art. spoons of olive oil. One pickled cucumber, two or three tablespoons of pickled mushrooms and egg whites cut into very small cubes. We will need another tablespoon of finely chopped green onions, we also combine it with chopped ingredients. Now add 5 tablespoons of sour cream, mix everything and mix. Add salt and pepper to taste.
«Tartar» is served both to meat and fish dishes, and to vegetable.
10. “English Mint”
Grind fresh mint so that in a crushed state it turns out three tablespoons. Add two tablespoons of sugar, one tablespoon of vinegar and 3-4 tablespoons of boiled cold water. All mix and leave for two or three hours, so that he infused. This sauce is good for any fish and meat dishes.
Head garlic peel and chop through a press. Dilute the garlic in half a cup of cold meat or chicken broth. If the broth is not, then the water is also suitable. But then you will need to add two tablespoons of vegetable oil. Salt to taste (incomplete teaspoon salt). Let it stand. Pepper. Both black ground and red are added primarily as desired. and of course to taste. Serve with meat and fish dishes.
100 gr. salad mayonnaise mixed with the same amount of apple jam. Add 5 tbsp. spoons of grated horseradish. All mix and refrigerate infused.
In a glass of yogurt put 1 tbsp. spoons of sour cream and mayonnaise. Add 0.5 tsp of the curry mixture, red and black pepper to taste, 2 cloves of minced garlic and 0.5 tbsp. spoons of vinegar. All mix until smooth. Put in the fridge so that it is present. Store there too.
2. “Turkish spicy”
Put in a bowl blender 2 small onions, half a cup of crushed tomatoes, one sweet Bulgarian pepper, 2 tbsp. spoons of olive oil, salt, red and black pepper to taste. Stir, add one teaspoon of ground coriander, chopped cilantro and dill, as well as one teaspoon of lemon juice. Grind all the ingredients to such a state that they were in the form of small pieces. Serve with meat and fish.
3. «sauce for manti»
How to cook manta I have already told in one of the notes. But how to prepare them quick sauce for them, I will tell you now. In a bowl, pour half a cup of yogurt fat and the same amount of sour cream. Add chopped garlic and chopped greens to taste. Let stand for 20-25 minutes and submit the present product to the mantles.
4. “Georgian Pesto”
Put a bunch of parsley and cilantro into the bowl of the blender, add 3-4 cloves of garlic and one bitter green peppers, cleared of seeds. Beat up. Add a tablespoon of walnuts, 1 tsp of vinegar and 1 tsp of hops-suneli. Salt to taste. Beat again. Let stand for 20-30 minutes.
5. «Quick chutney»
Take a glass of gooseberry, remove the tails and chop with a blender. Add 3-4 cloves of garlic, two tablespoons of dill, a tablespoon of walnuts, a small piece of ginger. Mix everything, salt and pepper to taste.
In fact, chutney sauce should be cooked. But we have quick recipes, so leave the boiled chutney for the next selection.
Grind bunch cilantro. Add to it chopped garlic 2-3 cloves, 1 teaspoon of hops-suneli, 0.5 teaspoon of vinegar and a pinch of black ground pepper. Then add 1 teaspoon of adzhika. Stir the mixture until smooth, you can even pound it with tolkushki, and add tomato paste. I add homemade pasta 1 glass, if you add the store. then you need to add less and add boiled water. If the paste turned out thick, in any case, you need to add water. As much as you want. Add water gradually, achieving the desired consistency. Let the sauce stand in the fridge for 1-2 hours.
Erase lemon with a grater zest, then squeeze the juice. We will need 4 tbsp. spoons. On 10 branches of cilantro and parsley cut and put in the bowl of the blender, there also put 4 cloves of garlic. Two teaspoons of coriander and three teaspoons of jeera crushed in a mortar, put to the greens. Grind the contents, add 4 tbsp. spoons of olive oil, 4 teaspoons of paprika, lemon juice and zest. Salt to taste, mix everything.
This option is used as a seasoning, and as a marinade for fish.
8. «Achuu Tatymal»
Spicy sauce for whites, ravioli, lagman and manti. Chop two heads of garlic with a blender or garlic press, add 1 or 2 paprika. Pre-clean it from seed. Fill with half a glass of hot oil, insist an hour or two.
In two tablespoons of Worcester sauce stir 1-1.5 tbsp. spoon of sugar until it is half dissolved. Add a teaspoon of oyster sauce, or two teaspoons of soy. Add two tablespoons of ketchup. To mix everything. You can sprinkle with white sesame seeds. Served with meat dishes.
10. «Oriental mayonnaise — tum»
3-4 cloves of garlic crushed with one teaspoon of salt in gruel. Add the juice of half a lemon. Put everything in the bowl of a blender and drive an egg there too. When the mixture brightens, very slowly pour in 1 cup of olive oil. You can pour more, the consistency of the finished product will depend on it. All mix until smooth. Serve with any meat dishes.
Grind 2-3 heads of garlic. Skip through the garlic press. Pour soy sauce, let it brew. Serve with meat dishes and rice.
1 cup sesame grind in a coffee grinder, add 3 tbsp. spoons of sesame or olive oil. Stir, let it brew.
Today we looked at the so-called “quick” sauces for salad dressing and for extra seasoning to the main dish. There are many more delicious varieties that are preliminarily undergoing some kind of heat treatment. We did not specifically touch them today. Also, they didn’t touch on the options that are one of the main components of the preparing dish. This is, for example, the famous Bechamel, and his ilk.
I will tell about these and other options in one of my next notes. And in today’s material, you can easily find a sauce for every day that you can make in minutes.