Delicious sauces - recipes, cooking features and recommendations

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Do you know that there are over 200 sauce recipes today? Plum tkemali, onion subiz, basil pesto, tomato satsebeli, cranberry cumberland. And of course, bechamel milk sauce… Everyone's recipe is very interesting. In this article, we will share the secrets of making the most delicious liquid seasonings.

What is sauce?

This is a liquid seasoning for the main course (from the French word sauce - gravy). Since time immemorial, culinary specialists have been preparing sauces. The recipes of many of them have been lost, but it is known that the first ones appeared in ancient cuisine. The ancient Romans preferred garum, a liquid condiment made from fish and vinegar. Tuna or fatty mackerel were dried in the sun for a couple of months, then boiled, seasoned with vinegar, s alt, pepper, olive oil and dry wine.

All sauces, the recipes of which are used in modern cuisine, have a liquid base and filler. The base can be broth (meat, fish, mushroom, vegetable) or milk (sour cream, cream), additional ingredients are egg yolk, vegetables, berries, spices, fragrant herbs, as well as wine, chopped nuts,cheese, honey Flour or starch is often used to thicken.

The French gave the world bechamel sauce

The recipe for this seasoning is very simple. The hostess will need a minimum of food:

• good quality butter - 30-40 grams;
• wheat flour - 2 tablespoons with a slide;
• milk - 600 ml;
• nutmeg - half teaspoon;
• s alt and black or white pepper to taste.

Cooking process: melt the butter in a water bath, add flour and mix thoroughly until smooth. Put the dishes on low heat and, with continuous stirring, bring the gruel to a creamy hue (but not golden!). This will take approximately 2-3 minutes. After a thin stream, pour in the milk, not allowing lumps to form. Let the mixture boil, and then cook over low heat until thickened for 30-35 minutes. Strain the finished bechamel sauce, season with s alt, pepper and nutmeg. Serve with meat, fish and seafood, vegetables, lasagne and moussaka.

Italians prefer pesto

How to make this sauce? The classic recipe says that this seasoning is obtained by grinding and mixing the following ingredients:

• green basil - 1 big bunch;
• garlic - 2 large cloves;
• Italian hard parmesan cheese - 50-70 grams;
• peeled pine nuts - 1 tablespoon.

Italian pesto is seasoned with 100 ml olive oil, the juice of half a lemon and s alttaste. Served with toast, rice, mashed potatoes, lasagna, spaghetti, meat and fish dishes.

Cowberry sauce from Sweden

This seasoning perfectly sets off the taste of meat dishes. Prepared from the following products:

• fresh cranberries - 0.5 kg;
• water - 1 liter;
• fortified red wine - 100 ml (port wine is perfect);
• potato or corn starch - 1 heaping teaspoon;
• beet sugar - 1 heaping glass;
• cinnamon - big pinch.

Rinse the berries, add water, bring to a boil, pour the broth into a separate bowl, and rub the lingonberries through a fine sieve. Combine the resulting slurry with sugar, port wine and cinnamon, add 150 ml of broth and boil over low heat for 5 minutes. Dissolve the starch in the remaining liquid and pour into the berry puree, which is removed from the heat after a minute or two after boiling.

Now let's learn how to make delicious sour cream sauce. The recipe for the original seasoning came to us from France.

Tartar is one of the favorite sauces of French chefs

This seasoning is based on fatty sour cream, so tartare is quite a nutritious sauce. It is added to fried and boiled fish, vegetable and meat dishes, cold appetizers. Preparing tartare is quite simple, for this you need the following products:

• chicken eggs - 4 pieces;
• vegetable oil (preferably sunflower) - 100 grams;
• fat sour cream - 150 grams;
• marinated mushrooms - approximately 100grams;
• green onions - 1 bunch;
• mustard - 1 teaspoon;
• pickled cucumber - 1 piece;
• sugar (can be replaced with honey) - 1 teaspoon without a slide;
• lemon - 1 piece;
• s alt - big pinch.

In a bowl, grind the yolks of two boiled eggs and two raw eggs with mustard, pour vegetable oil into the mixture in a very thin stream with continuous stirring. Cucumber, mushrooms, egg whites and green onions finely chopped and mixed with egg mass, adding sour cream, s alt, sugar and juice of half a lemon.

Be sure to try this sour cream sauce. The recipe, as you can see, is simple, but the result will exceed all your expectations. Tartar is suitable for both a regular lunch and a festive table.

Mushroom creamy sauce: a recipe from the Russian hinterland

Takm in Russia seasoned with porridge, boiled potatoes and meat. Also, this sauce is great for rice, pasta, fresh vegetable salad dressings.

The hostess will need:

• dried mushrooms - 70 grams (about 400 g of fresh mushrooms);
• onion - 1 large head;
• water - 700 ml;
• garlic - 2 large cloves;
• wheat flour - 2 tablespoons with a slide;
• vegetable oil - 50 grams;
• homemade cream - 3/4 cup (about 150 ml);
• butter - 50 grams;
• s alt and black pepper to taste.

Prepare the mushrooms (pre-soak dry for 40 minutes), cut and cook. On vegetable oilbrown the chopped onion and garlic, add butter, add flour in small portions with continuous stirring and fry until golden brown. Ready mushroom broth to cool and mix with flour frying. Cook on low heat for 10 minutes, add s alt and black pepper, cream. Leave the sauce on the stove for another 3 minutes.

Tkemali sauce from sunny Georgia

All sauces, the recipes of which are given above, have a pleasant original taste. But Georgians prefer to spice meat and side dishes with spicy-sour tkemali. Prepare it from:

• sour yellow cherry plums (plums) - 1 kg;
• red hot pepper - 1 pod;
• garlic - big head;
• fresh herbs - a small bunch of dill and cilantro;
• s alt - 3 heaping teaspoons.

Wash cherry plum, separate the pulp from the seeds, fill it completely with water, add herbs, s alt and cook for 7-10 minutes. Drain the water into a separate bowl, discard the greens, rub the cherry plum through a sieve. Add chopped pepper and garlic to the plum puree, mix thoroughly. Put on fire and boil for an hour until the consistency of thick sour cream, adding plum broth if necessary.

Tkemali goes perfectly with barbecue.

Greek tzatziki sauce

We bring to your attention another creamy sauce, the recipe of which was presented to the world by the Greeks. It is served with meat and vegetables. Cooking tzatziki is very simple: mix 500 ml of natural yogurt with two tablespoons of cream, add finely chopped fresh cucumber, mashed intomortar 2-3 large cloves of garlic and an incomplete tablespoon of s alt.

What other sauces are there? You already know the most famous recipes. For a change, we suggest you cook guacamole. It is a spicy condiment for original Mexican dishes. The taste of the sauce is very unusual.

Guacamole from Mexico

For a classic Mexican sauce you will need the following ingredients:

• avocado - 2 pieces;
• tomato - 1 pc.;
• hot red pepper - 1 large pod;
• lime juice - 2 tablespoons;
• finely chopped cilantro - 1 full tablespoon;
• onion - half head;
• s alt is an incomplete teaspoon.

Mash avocado flesh well with a fork, pour over lime juice, combine with finely chopped onion, pepper and tomato, s alt and mix.

The seasoning is more like a snack, although the Mexican word "guacamole" literally means "avocado sauce".

As you can see, it's easy to make original homemade sauces. The recipes presented in the article are classic. You can show your imagination and diversify them to your liking. Bon appetit!