The most delicious sauce: recipes with photos, cooking tips

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

The purpose of any sauce is to complement the main course, helping to emphasize its advantages and hide its flaws. The simplest and most uncomplicated culinary creation - delicious gravy - can turn any dish into a unique and inimitable culinary masterpiece. It is known that hostesses usually prepare their signature most delicious sauce for a festive feast. Often this dish becomes an indispensable addition to an ordinary family dinner.

Today, culinary experts have come up with such a huge number of all kinds of sauces that it seems that their number already exceeds the number of treats, the originality of which they are intended to set off. Basil pesto, onion subiz, milk bechamel, tomato satsebeli, lingonberry cumberland, plum tkemali… And it's useless to argue which of the sauces is the most delicious. Each of the delicacies has its own zest, which has won for many of them not only the hot favor of sophisticatedgourmets, but also widely popular all over the world. The article presents recipes for the most delicious sauces known in modern cooking.

What is sauce?

Sauce is a liquid seasoning that is served with the main course (translated from French - gravy). This dish has been known since time immemorial, the mention of the first of them is found in ancient gastronomic literature. Any of the sauces is prepared on the basis of meat, fish, vegetable or mushroom broth, milk, cream or sour cream, as well as filler - vegetables, berries, egg yolks, fragrant herbs and spices. According to the consistency, gravies are thick and liquid. They also add cheese, wine, nuts (crushed), honey. They use flour and starch (potato or corn) to thicken them.

The most delicious sauces in the world

The category of the most delicious and famous sauces that have gained worldwide popularity include:

• Bechamel (France).
• Pesto (Italy).
• Cowberry sauce (Sweden).
• Tartar (France).
• Mushroom sauce (Russia).
• Tkemali (Georgia).
• Tzatziki (Greece).
• Hollanda sauce (France).
• Guacamole (Mexico).
• Chutney (India).

The following are some of the world's most popular recipes for the most delicious sauces.

Bechamel (France)

There are many variations of this famous gravy. It is prepared to complement the taste of fish, seafood, meat, vegetables, lasagna, moussaka. Many in France consider béchamel famous for its simplicity of ingredients, ease of preparation andnoble origin, the most delicious sauce. To create it use:

• butter - 30 g;
• flour (2 tablespoons);
• milk (600 ml);
• s alt (to taste);
• nut (nutmeg);
• if desired - pepper (white or black).

How to cook?

In a capacious saucepan over low heat, melt the butter. Add flour, stir well (a homogeneous mixture should be obtained), and fry with continuous stirring for about 2-3 minutes. As a result of frying, the flour should only brown a little and acquire a creamy hue (not golden!). Then milk is slowly poured into the composition (you should certainly continue to stir to avoid the formation of lumps), let it boil, reduce the heat and cook until thickened for half an hour. S alt at the end. The finished sauce is filtered into a clean container, if desired, white pepper and nutmeg are added.

Pesto (Italy)

One of Italy's tastiest sauces has the advantage of being simple. To prepare it, you do not need to boil or fry anything, just mix and grind the ingredients. Sun-dried tomato pesto is a great alternative to tomato sauce for pizza, the perfect accompaniment to grilled or oven-roasted vegetables. Instead of pine nuts, you can add almonds, walnuts, hazelnuts, pumpkin seeds to this dish. Cheeses can also be used in different varieties. Some recipes recommend the addition of mint, celery, sheep's cheese,tarragon, cilantro, and in Russia basil is replaced with wild garlic. This gravy is eaten with toast, pasta, spaghetti, lasagna, rice, mashed potatoes, meat and fish dishes.

Composition and cooking features

To make gravy use:

• cold pressed olive oil - 100 ml;
• green basil - 1 bunch;
• garlic - two cloves;
• parmesan - 50 grams;
• pine nuts - 50 grams;
• juice 0.5 lemon.

Basil is washed, dried and crushed. Finely chop the garlic, rub the cheese on a grater. Cheese is mixed with basil and garlic and ground in a mortar. You can also use a blender or food processor to make pesto, but connoisseurs recommend doing everything by hand, using a good old mortar and wooden pestle, so that the sauce is saturated with the warmth of human hands. Then, while continuing to rub the food, gradually add olive oil, lemon juice and s alt.

Cumberland - Swedish lingonberry sauce

This dish is high in vitamins, simple and easy to prepare, as well as a good combination of its ingredients. The sweet and sour taste of this gravy goes well with red meat, wild duck and venison dishes. Cowberry jam, orange or lemon juice, cognac, as well as seasonings: English mustard (dry), cayenne pepper and ginger are sometimes added to it. Cumberland is eaten with various casseroles, poultry dishes andmeat.

Ingredients and Technology

For cooking you will need:

• Fresh cranberries - 500g
• Water - 1 l.
• Port wine or other red wine - 100 ml.
• Starch - 10g
• Sugar - 200g
• To taste - cinnamon.

Cowberries are washed and poured with water. It is allowed to boil, after which the broth is drained, and the berries are ground through a sieve or crushed in a blender so that the consistency of the gravy is as uniform as possible.

Cowberries (ground) are added to a mixture of sugar, wine, cinnamon, diluted with a small amount of broth and boiled for 5 minutes. In the rest of the broth, stir the starch, pour it into the berry puree, let it boil and remove from the stove.

The most delicious mushroom sauce (Russia)

Since mushroom sauce can be used with any dish, it is called universal. You can prepare the most delicious mushroom sauce from many existing recipes (both fresh and prepared for future use), which, in addition to a pleasant taste and seductive aroma, has other advantages: it has relatively few calories and is good for the body, so it is suitable for those on a diet.

The most delicious sauce is made from fresh mushrooms. However, this is not always possible. Therefore, in the following recipe, we will talk about how to cook gravy from dried mushrooms.

Recipe Ingredients

This dish perfectly complements buckwheat, potatoes, pasta, rice, meat and vegetables. For cooking use:

• Dried mushrooms (porcini mushrooms) - 70 grams.
• One onion.
• Water - 700 ml.
• Garlic - 2 cloves.
• Sifted flour - 2 tablespoons.
• Vegetable oil (refined) - 40 grams.
• Sour cream (you can use homemade cream) - 150 ml.
• Butter (butter) - 55 grams.
• To taste - s alt and pepper.

Cooking Features

The most delicious mushroom sauce made from dried mushrooms is prepared like this:

1. Mushroom mushrooms are washed and soaked for 30-40 minutes in a glass of boiled water (warm). Then the mushrooms are taken out, chopped, and the used liquid is combined with the remaining water. Next, mushrooms are put to boil.
2. Crushed onions and garlic are fried in vegetable oil until light brown, then butter (butter) is added. After it melts, add flour in small portions and fry with constant stirring until golden brown.
3. After about 30-35 minutes, the pan is removed from the heat and the mushroom broth cools slightly. Pour warm broth in small parts into a saucepan with flour (fried): first 100 ml, stir well, then add the rest of the liquid. Boil for 7-8 minutes, s alt, add sour cream, let the sauce boil and boil for about 1-2 more minutes.

For variety, chopped parsley (along with sour cream), paprika, nutmeg are added to the gravy.

Dried mushroom sauce - a classic recipe. Ingredients and technology description

Composed of:

• 50-100 grams of dried porcini mushrooms.
• 0, 2 kg of onions.
• 0, 75 liters of water.
• 100 grams of butter (butter).
• 40 grams of flour (wheat).
• Spices and s alt to taste.

They work like this:

1. Mushrooms are washed, poured with two glasses of water (filtered) and left overnight. Transfer to a saucepan with water and put on fire. Boil mushrooms, stirring occasionally, over low heat for 20-30 minutes.
2. 10 minutes before the end of cooking add spices and s alt. Mushrooms are taken out with a slotted spoon. Cool slightly, grind with a knife.
3. Onions are peeled and chopped with a knife. Fry it until soft in butter (butter).
4. Flour is fried in a clean frying pan, one glass of broth is poured in (at the same time, flour should be constantly beaten with a whisk). If necessary, the broth can first be diluted with warm water (boiled).
5. The sauce is boiled for 5 minutes until it thickens. Add mushrooms and onions to the sauce, mix. Cook for about 5 more minutes.

This sauce can be used with any dish. Often housewives enrich its taste by adding herbs, garlic, cream, etc.

Frozen mushroom and sour cream sauce

In any season, you can make mushroom sauce from frozen mushrooms (the most delicious is prepared from wild mushrooms and champignons). As part of this recipe:

• 0.3kg frozen mushrooms;
• 2 chicken eggs (yolks);
• 100 ml mushroom broth;
• 20 grams of wheat flour;
• 150 ml sour cream;
• 40g butter;
• 2-3ml lemon juice;
• to taste - pepper (ground black), s alt.

Description of cooking method

They work like this:

1. Mushrooms are defrosted and dried with napkins. Melt the butter (butter) and fry the mushrooms in it (until they turn light brown).
2. Then, the flour is toasted in a dry frying pan until caramelized.
3. Further, whisking with a whisk, pour in the broth to the flour. It is important to ensure that lumps do not form in the resulting mass. If, nevertheless, they are formed, the sauce is rubbed through a sieve or whipped with a blender. Then the mushrooms are poured with sauce and stewed, stirring constantly, for several minutes.
4. Eggs are washed, the whites are separated from the yolks. Beat the yolks with a whisk and mix with sour cream, add s alt, spices and lemon juice. Mushrooms are poured with this mass, mixed, stewed over low heat for 5 minutes. So that the yolks do not boil, the sauce can be heated in a water bath.

The hot sauce is poured into a gravy boat. The dish is served both hot and cold.

Cooking mushroom sauce (frozen) with cream

This fragrant and delicate gravy can ennoble the taste of any dish. In the most delicious creamy sauce:

• 0.5kg frozen mushrooms (preferably white);
• 0.5L heavy cream;
• 0, 3 kg of onions;
• 100 g fresh dill;
• 40g butter;
• to taste - pepper and s alt.

Cook like this:

1. Mushrooms (frozen) put in a colander and washed under running cold water. Let the water drain. After the mushrooms are defrosted, they should be cut into small pieces.
2. Peel and chop the onion.
3. Dill is chopped with a knife.
4. Melt the butter and fry the onion in it over low heat until it is soft and translucent.
5. Add mushrooms, fry for 5 minutes. Pour in cream. Stew mushrooms in cream with onions for 10-15 minutes. Pepper, s alt and dill (chopped) are added a few minutes before the end of the process.

The sauce is served on its own or used as a gravy.

Meat sauce

Aromatic and thick meat gravy is prepared to complement many vegetable dishes and spaghetti. Considered by many to be one of the tastiest homemade sauces, this treat can be simmered down a bit and it can also be used as a pizza topping. List of products needed to prepare 6 servings:

• 500 grams minced meat;
• 200 ml beef broth;
• 400g mashed tomatoes (1 can);
• 1 tablespoon flour;
• 1 garlic clove;
• 1 sprig of thyme;
• 2 sprigs of parsley;
• 3-4 tablespoons of olive oil;
• 1 bay leaf;
• paprika, ground pepper (cayenne, allspice,black);
• s alt.

It takes about an hour and a half to cook.

How to make sauce

They work like this:

1. Onions and garlic are peeled and chopped. Then the onion is fried over medium heat in a deep frying pan with constant stirring for 10 minutes until it turns golden. Then it is sprinkled with flour and mixed.
2. Then chop all the greens. Tomatoes (mashed), meat broth (hot), garlic and herbs (chopped), bay leaf, spices are added to the pan. Cook over medium heat with occasional stirring for 20 minutes.
3. Increase the heat, add the minced meat and cook, breaking up the lumps with a fork. The meat pieces should be very small, but the juice should flow out of each of them as little as possible during cooking.
4. The pan is covered with a lid and cooked on the smallest fire for half an hour.

The gravy is served hot.

Tip: any minced meat is used for this sauce, but the most delicious dish is made from assorted medium-fat minced lamb and beef meat.