Even the most boring vegetables like carrots and broccoli go well with this aromatic and thick sauce. And spaghetti is so good with it. If you boil this sauce more, it will also come in handy when making pizza.

Bazhe nut sauce is quite easy to prepare and versatile in use. It goes well with fish, boiled or fried poultry, eggplant, and cauliflower.

In Abkhazia, this sauce is usually made from different varieties of beans - variegated, light and red. If desired, you can add some crushed walnuts to it.

This aromatic bright red pepper sauce is perfect for all lovers of meat and fish kebabs.

Blue cheese sauce A cooks in 15 minutes. Cooking recipe: 1. Mash the cheese with a fork, add the yolks, yogurt and sour cream, beat with a hand blender until smooth.

Homemade pomegranate sauce “Narsharab” is incomparable in taste, color, aroma and consistency to what is usually sold in stores. It is ideal for both meat and fish dishes.

Homemade tomato sauce goes well with a variety of dishes - you can add it to soups, spread it on pizza, serve it with pasta, or bake fish and meat with it.

Saffron sauce. We do not peel the garlic, but only lightly press it with the flat side of the knife. Finely chop the onion. Chop the bay leaf. Cut the hot pepper very finely, after removing the seeds. Fry onion, garlic, bay leaf and chili in a deep frying pan with vegetable oil.

Homemade mayonnaise compares favorably with store-bought mayonnaise in that it does not contain such unpleasant things as table vinegar, thickeners, emulsifiers and other preservatives. Spend just a little time preparing it, and you will always have this excellent natural dressing sauce on your table.

Depending on the preparation method, tkemali sauce can be used for immediate consumption or for storage for the winter. The sauce is perfect for new potatoes, scrambled eggs, chicken, fish, shish kebab - in general, for anything fried. It is believed that it is able to neutralize excess fats and promote their combustion.

Red sauce is the basis for preparing several dozen different sauces for fish, meat, poultry, vegetables and eggs. It is better to prepare a strong meat broth for the sauce in advance. Bottled and tightly sealed, it can last in the refrigerator for several days.

The most ordinary dishes, served with appropriate sauces, acquire a completely different aroma and taste. Tomato sauces, the recipes for which are given below, are very tasty, low in calories and easy to prepare. They are great for meat and fish dishes; they can be served with potatoes, rice, and pasta.

White béchamel sauce, unlike red sauce, is prepared differently for different dishes. For fish it is prepared in fish broth, for meat - in meat broth, and for flour dishes - in milk. To prepare this sauce, milk can be flavored by adding herbs, bay leaves, and various spices when heated.

Sour cream sauce is great for fish dishes. The ingredients for its preparation are the most common, especially in season. The main concern is to buy good fatty and thick sour cream, preferably homemade.

This mushroom sauce is best prepared from fresh forest mushrooms: white mushrooms, aspen boletuses, boletus mushrooms, honey mushrooms, but cultivated mushrooms such as champignons and oyster mushrooms are also suitable.

This sauce is good served with fish or white game meat steaks, grilled or grilled, or cold boiled fish. The main condition is that the tartar sauce must be very cold.

BBQ sauce has many variations. This recipe is one of the simplest. This sauce can be used to coat meat, fish, and vegetables roasting in the oven or on coals. And they can be served with the same sauce.

Ginger sauce is good served with cold beef - roast beef or cold baked pork. The amount of ginger - both pickled and fresh - can be adjusted to your own taste.

Lemon sauce is quick to prepare and the recipe is quite simple. The main thing when preparing it is to choose the ripest, freshest, brightest and most elastic lemon.

Alfredo cheese sauce is a real salvation for dry game. Cut fried game meat into strips or grind raw meat through a meat grinder. Quickly fry the resulting minced meat over high heat in olive oil. Place the prepared meat in a hot sauce, heat it quickly - and here you have the filling for a white “pizza” or an excellent addition to pasta.

Italian sauce can be used not only as an excellent addition to many fish dishes, but also as an integral part of them. To do this, quickly fry or bake large fish, cut them into small pieces and put them in the sauce...

Green sauce prepared according to this recipe can be served with boiled pork, fish, boiled beef and boiled potatoes.

Hollandaise sauce needs to be cooked right before you eat it. It goes very well with boiled asparagus, various cabbages, zucchini, and chicory.

Sauce of fresh tomatoes with basil and capers is perfect for grilled vegetables, oven-baked potatoes, and vegetable cutlets. Throw a country-style party: fry large slices of eggplant, zucchini and peppers in the oven or on the grill. Place them on a platter and serve this sauce.

Orange sauce is a good combination of citrus and mustard. This sauce goes well with fatty lamb or pork, as well as chicken and fish.

Tomato juice (the basis of this sauce) can be obtained in different ways: buy ready-made tomato juice with pulp; dilute natural tomato paste with boiled water; buy ready-made Italian passata (mashed canned tomatoes); Grind in a blender or finely grate good ripe tomatoes, after peeling them.

Every woman, regardless of whether she likes to cook or not, spends a lot of time at the stove. Of course, there are a lot of “kitchen helpers” - various devices that can make life much easier: microwaves, multicookers, bread makers. However, traditionally sauces help us brighten up the taste of any, even the simplest, dish.

Today no one can say with certainty the exact date of their appearance. History has not preserved the name of the person who was the first to use the sauce to give food a new, unusual taste.

It is only known for certain that already in Ancient Rome, pickled vegetables were prepared according to special recipes. Their name "salsa" is still used today, meaning pureed mixtures, side dishes for the main dish.

However, the history of sauces in native Russian cooking is no less rich. Since ancient times, our ancestors have used infusions and various herbs to add variety to their food. The favorite seasonings in Rus' were light and dark mukovniki - thick vegetable sauces with a sour taste.

Actually, the word “sauce” was introduced into Russian use by the reformer Tsar Peter I, who, as everyone remembers, actively introduced everything “foreign” into Russia. So, along with recipes from Western, mainly, of course, French cuisine, sauces appeared on our tables, which at first tasted unusual, but gradually replaced broths and flour mixtures.

And now we can’t do without them, because with their help, the most basic products can significantly diversify our daily diet. At the same time, even a novice cook can easily prepare many sauces.

It is worth remembering that any sauce is based on concentrated broths - fish, meat or vegetables, as well as butter or vegetable oil, sour cream, milk.

Another commonly used ingredient is flour, which is usually sautéed to thicken the sauce.

The remaining ingredients are selected depending on what kind of taste is needed to impart to the dish. And the choice here is limited, as a rule, only by the chef’s imagination.

We invite you to treat your family and friends with your own homemade sauce, with which the simplest and most familiar dish will take on a new taste.

Since Soviet times, mayonnaise has remained the favorite sauce for many. Today there is a huge selection of this product on store shelves. Meanwhile, few people know that it is not difficult to prepare it yourself. At the same time, the taste of homemade mayonnaise is no worse than store-bought. And given the absence of preservatives and all kinds of additives in it, it’s even healthier.

So. To prepare mayonnaise we will need:

• 2 egg yolks
• 1 teaspoon mustard
• glass of any vegetable oil
• 1 tbsp. spoon of table vinegar (9%)
• 1 teaspoon sugar
• 1/2 tbsp. spoons of salt.

Mix egg yolks with mustard. Add salt and sugar. Start whisking the mixture, pouring in half the oil (by the way, when making mayonnaise, it is advisable to use refined oil so that there is no foreign taste). Then pour in the vinegar (note that after this the mass should lighten noticeably). Without stopping whisking, add the remaining oil. When you decide that your mayonnaise is thick enough, you can put it in a jar and put it in the refrigerator.

This is a classic recipe for making homemade mayonnaise. If desired, it can be changed by adding the juice of half a lemon along with vinegar during the whisking process, or increasing the amount of sugar.

Another popular sauce among Russians, ketchup, is also quite possible to make yourself. Many housewives have long given up buying this delicious red seasoning that goes with many dishes and prepare it themselves at home.

Ingredients:

• 2 kg ripe tomatoes
• 1/cup sugar
• 2 tbsp. tablespoons table vinegar (9%)
• 1/2 tbsp. spoons of salt
• fresh herbs (parsley, dill, basil, etc., whoever likes what)
• cloves, coriander, pepper - to taste.

Take tomatoes, cut out their stems, chop finely and, bringing to a boil, cook over very low heat for 20 minutes. After this, rub through a sieve and leave to cook for about 1.5 hours until thickened. Place the spices in a gauze bag and lower them into the resulting tomato mass. Add salt, sugar, vinegar and let it boil for another 10 minutes. That’s it - our ketchup is ready!

Both of these well-known sauces are an excellent addition to most meat, fish and vegetable dishes. However, there are many more so-called “cold” sauces. You will get acquainted with some of them in this article.

Ingredients:

• large orange (zest and juice)
• juice of two lemons
• 2 tbsp. spoons of pureed horseradish (you can take it ready-made from the store)
• 3 egg yolks, hard boiled
• 1 tbsp. a spoonful of finely crushed crackers (they must first be fried in a dry frying pan)
• 100 gr. Sahara
• 3 tbsp. tablespoons apple cider vinegar
• 1 tbsp. spoon of water

Grind the orange zest thoroughly with sugar. Add orange and lemon juice. Heat over low heat until the mixture becomes homogeneous. Let cool slightly. Stir in horseradish. While the sauce base is infused, mix the yolks, crackers, water and vinegar in another bowl and heat. Then mix both resulting masses. If, after standing for 5 minutes, it seems too thick to you, you can dilute it to the desired consistency with lemon juice or just water.

Ingredients:

• 250 gr. sour cream (1 cup)
• fresh cucumber
• dill greens
• 3-4 cloves of garlic (if you like its taste, you can take more)

Finely chop the cucumber or grate it on a coarse grater. Pass the garlic through a press or chop it very finely. Mix everything with chopped garlic and sour cream. Lightly salt.

Ingredients:

• 110 gr. olive oil
• 20 gr. soy sauce
• 1 yolk
• 30 gr. rice vinegar
• sesame
• 1 tbsp. spoon of sugar
• 1 yolk

In a dry frying pan over high heat, fry the sesame seeds until slightly golden (it’s better to buy unroasted grains - this way they retain their taste and aroma better). Grind into powder in a mortar. Add a little olive oil. Beat the yolk with olive oil (however, any other vegetable oil will do) until a homogeneous, slightly yellowish mass is formed. Dissolve sugar in vinegar, and add soy sauce to sesame seeds. Mix everything. If someone finds it unsalted, you can add soy sauce.

We will need:

• 200 ml of any broth (to taste - vegetable or meat)
• 150 ml milk
• 150 gr. hard cheese
• 50 gr. butter (butter)
• flour (approximately 1 tbsp)

Mix all ingredients except cheese and simmer over low heat until a homogeneous mass is formed, the consistency of liquid sour cream. Add grated cheese. Heat again until the cheese is completely dissolved. You can add any spices to the sauce according to your own taste.

Ingredients:

• 2 tbsp. spoons of honey and Dijon mustard
• 40 ml vegetable oil of any kind
• lemon
• 3-4 cloves of garlic
• nutmeg

Mix mustard with honey, pour in oil and lemon juice, add garlic passed through a press, sprinkle everything with nutmeg. Mix until smooth.

Ingredients:

• 150 gr. natural yogurt without additives
• 150 gr. sour cream
• 1 hour spoon of French mustard seeds
• lemon (juice and zest)
• 1 sprig each of mint and parsley
• green onion

Finely chop the greens. Mix all ingredients thoroughly.

Ingredients:

• 100 gr. mayonnaise (can be either store-bought or homemade)
• 200 gr. ketchup (any)
• 2-3 cloves of garlic
• 1 bunch of parsley (greens)
• salt and ground black pepper to taste

Mix mayonnaise with ketchup. Salt and pepper. Add pressed or finely chopped garlic. To stir thoroughly. Add finely chopped parsley. Mix again.

Ingredients:

• 30 gr. Parmesan cheese
• bunch of basil
• 50 gr. pine nuts
• 2 cloves garlic
• 3 tbsp. tablespoons vegetable (preferably olive) oil

Grind basil leaves with salt. Add garlic. Press again in a mortar. Heat the nuts in a dry frying pan and pour into a mortar. Add Parmesan cheese. Mix everything well. Pour in the oil.

As you can see, there is nothing complicated in preparing various sauces. And with a minimum of effort, you will surprise your guests with a variety of dishes.

A perfectly grilled steak, a glass of good wine, and only one thing missing - a great sauce for the meat. We offer 10 recipes for instant sauces that will highlight the taste of meat and make the dish perfect.

This zesty Italian green sauce doesn't require much culinary skill. Chop a bunch of parsley, green shoots of garlic and mint. Mix the greens with 1 teaspoon capers, 2-3 chopped anchovies, minced garlic clove, juice of one lemon and three tablespoons olive oil.

This classic, creamy steak sauce doesn't take long to make. Pour 2 tablespoons of wine vinegar into a frying pan without a handle and bring to a boil. Then add 150 ml chicken broth and simmer over medium heat. Add 2 teaspoons green peppercorns (using the back of a spoon to crush the grains directly into the pan). Add 4 tablespoons of cream and simmer for 1-2 minutes until the sauce begins to thicken.

Cooking time 25 minutes.

If you like thick, creamy mayonnaise-type sauces, try making béarnaise sauce.
Melt another 25 g of butter over medium heat and fry the chopped shallots in it. Cook for 5 minutes, then add 1 teaspoon white wine vinegar. Cook for a couple more minutes and add 100g cream, 1 teaspoon Dijon mustard, ½ teaspoon capers and a small bunch of chopped tarragon. Reduce heat and cook for 2-3 minutes. Add salt to taste.

Separate the egg yolk from the white and whisk it in a small saucepan. Melt 25 g of butter over low heat and beat well.

In a blender, grind the boiled mixture from the first step until smooth, then add the mixture of yolks and butter, and beat again until a homogeneous consistency is formed. The consistency of the sauce should be quite thick.

Cooking time 5 minutes.

Chimichurri is a Latin American sauce for fried meat. To prepare it, you need to mix 1 clove of garlic, 1 red chili pepper, a small bunch of coriander and parsley, and 3 tablespoons of red wine vinegar in a blender. After obtaining a homogeneous mass, add 2 tablespoons of olive oil to it and mix again with a blender. Add salt and refrigerate.

Cooking time 25 minutes.

Enhance the flavor of your steak with Asian Black Bean Sauce. Place ½ can of canned black beans in a blender, draining the water first. Add 1 teaspoon sugar, 2 teaspoons honey, 1 teaspoon Chinese five-herb spice mixture, ½ teaspoon grated ginger, 1 red chili pepper, 2 teaspoons sesame paste, 2 tablespoons apple cider vinegar, 2 teaspoons soy sauce and 5 tablespoons of water. Having received a homogeneous mass, place it in a saucepan and bring to a boil. Cook for about 5 minutes until the sauce thickens, stirring constantly.

Cooking time 20 minutes.

Pour 250 ml of beef broth into a saucepan and heat over medium heat. Then add 125ml red wine, 2 teaspoons brown sugar and 1 teaspoon balsamic vinegar. Cook for 10 minutes until the sauce has reduced by half. Add salt to taste.

Cooking time 20 minutes.

This Japanese sweetish sauce has a fairly thick consistency and looks like soy sauce. Mix 5 tablespoons soy sauce, 3 tablespoons sake, 2 tablespoons Mirin sweet rice wine, ½ teaspoon grated ginger, 1 teaspoon honey. Mix all ingredients in a small frying pan and bring to a boil. Boil for 5 minutes until thickened. Remove from heat and add finely chopped green onions. Add salt to taste.

Cooking time 10 minutes.

This simple sauce consists of two ingredients. In a small saucepan, combine 2 tablespoons of Dijon mustard and 100 g of cream, bring to a boil, stirring. Salt and pepper to taste.

Cooking time 20 minutes.

The combination of steak and blue cheese seems like a match made in heaven. To prepare the sauce, melt 25 g of butter in a saucepan over medium heat. Then add 1 tablespoon of flour and slowly add 150 ml of milk, stirring all the time until the sauce is smooth. Bring to a boil and add 50g chopped blue cheese. Stir and cook until the cheese is melted. Salt and pepper to taste.

Cooking time 15 minutes.

This decadent mushroom sauce is sure to please everyone. To prepare it, add 1 tablespoon of olive oil to a frying pan and heat over medium heat. Add 6 champignons, cut into thin slices. Fry for 5 minutes until golden brown. Then, add the chopped garlic clove, 2 tablespoons of cognac and cook until it has completely evaporated. Then add 4 tablespoons of cream and 1 teaspoon of mustard beans. Reduce heat and bring to a boil, stirring. Continue cooking for another 2-3 minutes.
But to cook you need to remember a few tips from famous chefs.

Sauces They add juiciness to dishes, complement their taste, and even create a completely new taste for a particular dish. They are used as an addition to a dish, or added to dishes during their preparation. The most aromatic, appetizing, healthy and delicious are fresh, just prepared sauces. Homemade recipes will help you make real, live sauces that will make your dishes taste amazing. The first thing you should pay attention to is the classic sauces. Recipes for classic sauces are predominantly of French and Italian origin. Here you can name bechamel sauce, Bolognese sauce recipe, tartar sauce recipe, white sauce recipe, carbonara sauce recipe, cream sauce recipe, Caesar sauce recipe, pesto sauce recipe. The sauce recipe, which, however, is no less popular, is Georgian tkemali sauce. Sauce recipe often gets its name from the base ingredient that gives it its predominant taste, this is tomato sauce, sour cream sauce recipe, cheese sauce recipe, garlic sauce recipe, mustard sauce recipe, honey sauce recipe. The sauce recipe also often includes broths and decoctions, these are sauces with mushrooms, chicken sauce recipes, meat sauce recipes, fish sauce. But the Japanese teriyaki sauce, beloved by many, is a recipe for preparing a dish rather than a sauce, since it is prepared by frying foods in soy sauce.

Based on what product or dish you need sauce for, you can choose different flavors of sauce. Fish recipes can be made with either white or tomato sauces. The taste ranges from sweet and sour to spicy, depending on what you like. Hot sauces are usually prepared for meat. But you should also try some sweet sauces with meat. Recipes for such sauces can include honey, berries, they have an original taste and stimulate the appetite no worse than the usual sour or hot sauces. We recommend you try Sweet Chinese Sauce, Cranberry Sauce Recipe, Plum Sweet and Sour Sauce, sauce recipe based on apricot.

Some sauces can be prepared by simply mixing the ingredients and whisking them. Others require heat treatment. This especially applies to broth-based sauces and gravies. It is convenient to prepare this sauce in a slow cooker. The sauce recipe can often be found in seasoning recipes. For example, vegetable sauces and seasonings are very close. They can be consumed freshly prepared, and from a practical point of view, it is very useful to prepare vegetable sauces for the winter. Recipes for such sauces are based on tomatoes, peppers, onions, zucchini, and eggplant. It’s very convenient to open a jar of this sauce in winter, cook some dishes with it, or just serve it on the table. Salad dressing is often referred to as sauce. Thus, a distinction is made between hot and cold sauces. Homemade recipes will help you prepare both. Even very sophisticated sauces can be prepared at home if desired. Have you ever tried homemade mayonnaise? You have lost a lot! Don't be lazy and make some homemade sauce. The sauce recipe will take a little time, but it will pay off handsomely. A real cook is only one who knows how to prepare sauces, even the simplest sauces. Sauce recipes with a photo they will make you a real cook.

Our ancestors began preparing tasty and aromatic gravies back in ancient times. Even then, gravy was served with the main meat or fish dish, prepared from the juice released during the preparation of the dish. A little later, the word “sauce” appeared and over time imperceptibly replaced the concept of “gravy”. Although there is no particular difference between sauce and gravy, both in appearance and in taste it is a liquid sauce, from which gravy differs only in that it is added directly to the plate of food (sauces), and sauces are served on the table in special dishes (sauces).

The gravy can be made from the juice released during cooking, or it can be prepared separately using broth or other ingredients. To improve the taste of the gravy, add herbs, spices, onions and garlic, and add sour cream, flour, and starch to thicken it. Flour and starch must first be diluted with water to avoid lumps.

Some gravy recipes require a lot of time and attention to prepare, others are prepared by simply mixing ingredients without cooking them.

Gravy “Village”

Ingredients:
250 ml milk,
250 ml chicken broth,
60 g butter,
45 g flour,

Preparation:
Heat the butter in a saucepan, add flour and cook over low heat for 2 minutes. Then pour in milk, broth, add salt and pepper. Reduce heat and simmer until mixture is smooth.

Sour cream sauce

Ingredients:
2 stacks vegetable broth,
½-¾ cup. sour cream,
2 tbsp. butter,
1 tbsp. flour.

Preparation:
Melt the butter in a frying pan, add the flour, fry it, then pour in the vegetable broth, stirring constantly, and boil the gravy for 10 minutes. Finely chop the onion and fry. Pour sour cream into the hot thickened sauce, add onion, stir and remove the finished gravy from the stove.

Oil sauce with egg

Ingredients:
700 g butter,
8 boiled eggs,
30-50 g parsley,
citric acid - on the tip of a knife,
salt - to taste.

Preparation:
Add finely chopped boiled eggs, salt, citric acid, parsley to the melted butter and mix everything well.

Pork gravy (suitable for any side dish)

Ingredients:
400 g pork,
200 g sour cream,
2 stacks water,
2 tbsp. flour,
1 onion,
4-5 tbsp. butter,
salt, spices - to taste.

Preparation:
Cut the meat into small pieces and fry in a frying pan in butter or fat until golden brown. Finely chop the onion, add to the meat and fry for another 10 minutes. Add water and salt with spices to the meat and onions and simmer until half cooked. Dilute the flour with water, add sour cream, pour the sauce over the meat and simmer until cooked. Instead of sour cream, you can add ketchup or tomato paste.

Mushroom gravy for rice

Ingredients:
500 g champignons,
200 ml cream,
1 onion,
2-3 cloves of garlic,
2-3 tbsp. vegetable oil,
salt, ground black pepper, lemon juice, parsley - to taste.

Preparation:
Peel the champignons and cut into thin slices. Cut the onion into cubes, finely chop the parsley and garlic. In a preheated frying pan with vegetable oil, fry the onion and garlic until transparent. Then add the champignons to them, evaporate the liquid, reduce the heat and pour in the cream. Warm the mixture for 10 minutes, stirring constantly. Add parsley, salt and pepper, add lemon juice to taste and stir.

Universal tomato paste sauce

Ingredients:
70 g tomato paste,
2 tbsp. flour,
300 ml water,
1 tbsp. Sahara,
1 onion,
2 tbsp. vegetable oil,
½ tsp. salt,
2 bay leaves,
dry spicy herbs, ground black pepper - to taste.

Preparation:
Chop the onion and fry it in vegetable oil until golden brown. Mix tomato paste, flour, sugar and salt, add water to the resulting mixture and mix well. Pour the tomato mixture into the pan with the onions and cook until thickened, stirring constantly. As soon as the gravy begins to thicken, add dry spices, bay leaves and remove the pan from the stove. Let stand covered for 3 minutes.

Flavorful gravy for mashed potatoes

Ingredients:
200 ml meat broth,
2 tsp flour,
50 g butter,
3 tomatoes
1 carrot,
1 onion,
3-4 cloves of garlic,
salt, ground black pepper - to taste.

Preparation:
Cut the onion into small cubes and fry in oil. When it turns golden, add finely grated carrots. Also grate the garlic and add to the total mass. Peel the tomatoes, cut them and add them to the vegetables. When the liquid from the tomatoes has evaporated, add flour and stir. Gradually add hot broth to the gravy until smooth, add salt and pepper to taste.

Vegetable sauce for pasta

Ingredients:
400 g fresh or canned tomatoes,
½ cup heavy cream,
1 tbsp. butter,
1 onion,
1 carrot,
1-2 cloves of garlic,
a pinch of sugar
salt, seasonings and spices - to taste.

Preparation:
Chop the onion, garlic and fry them in a frying pan in vegetable oil. Add grated carrots to the pan and fry. Grind the tomatoes using a blender and pour the tomato mass into the frying pan, add a little sugar, salt and pepper, add spices and seasonings to taste. Stir, bring to a boil, pour in the cream and add butter, reduce heat and cook until the liquid has evaporated.

Spicy sauce for meatballs

Ingredients:
50 ml Worcestershire sauce (you can replace it with any other sweet and sour sauce),
50 ml water,
50 g butter,
3 tbsp. tomato paste,
2 tbsp. brown sugar,
2 tbsp. lemon juice,
1 tsp instant coffee,
1 tsp vinegar.

Preparation:
Melt the butter in a small saucepan, add vinegar, previously diluted with water. Squeeze the juice out of the lemon, strain and place in a saucepan. Add tomato paste mixed with sugar there. Add coffee and stir. Then add Worcestershire sauce, bring to a boil and cook, stirring, for 5 minutes. Stew the finished meatballs in the resulting gravy.

Champignon gravy for stewed meat

Ingredients:
400 g champignons,
600 g water,
1 bouillon cube
3 tbsp. sour cream,
3 tbsp. flour,
1 onion,
salt, spices - to taste.

Preparation:
Place a saucepan with 400 g of water on the fire, bring to a boil, then dissolve the bouillon cube in it and leave the resulting broth to simmer. Chop the onion and fry it in vegetable oil until golden brown. Finely chop the champignons and add them to the onion, add salt, stir and simmer until the liquid has evaporated, then add the spices. Place the fried foods in the broth and continue to simmer. Meanwhile, start pouring: pour 200 g of water into a bowl, add sour cream, flour, a little salt and whisk. Pour the finished filling into the pan with the broth, bring the resulting mass to a boil and cook for 5 minutes.

Liver gravy for boiled potatoes

Ingredients:
500 g liver,
1 stack water,
1 tbsp. flour,
2 carrots,
2 onions,
3 tbsp. butter,
salt, pepper - to taste.

Preparation:
Rinse and clean the liver from films and cut into small pieces. In a flat plate, mix flour with salt, roll pieces of liver in this mixture. Fry the liver in a hot frying pan with oil. Meanwhile, cut the carrots into cubes and the onion into half rings. Add chopped vegetables to the liver and stir. Then add hot water, stir and simmer for 20 minutes.

Spicy gravy for meat

Ingredients:
150 g sour cream,
50 ml meat broth,
2 yolks,
100 g horseradish,
40 g butter,
50 g flour.

Preparation:
Wash the horseradish thoroughly, grate it and add 2 drops of vinegar. Place butter and flour in a frying pan and fry until smooth. Pour in the broth and bring the gravy to a boil. Then add horseradish, sour cream, salt, pepper and mix thoroughly. Beat the yolks and heat, add to the rest of the ingredients, but do not boil, otherwise they will curdle.

Meat gravy with red wine

Ingredients:
250 ml meat juice (after frying meat),
½ cup red wine,
100 ml beef broth,
1 tsp flour.

Preparation:
Place the pan where the meat was fried with the juice on the fire, add flour and stir well. Add wine and broth and cook over low heat for 5-10 minutes until thickened, add a little salt to taste. Then strain the finished broth and serve with the meat.

Czech Garlic Gravy

Ingredients:
200 g milk,
30 g onions,
4 cloves of garlic,
10 g sugar,
1 tbsp. lemon juice,
10 g lard.

Preparation:
In a small saucepan, fry the flour in lard (be careful not to burn). Then add finely chopped garlic and onion to the saucepan with flour and continue frying until golden brown. After this, add hot milk, sugar and fry the gravy over the fire for another 20 minutes, stirring, at the very end of cooking, add salt and lemon juice.

Gravy with sweet peppers and tomatoes

Ingredients:
120 ml of juice formed when roasting meat,
100 ml pork broth,
2 tomatoes
2 pods of sweet pepper,
50 g butter,
greens, salt - to taste.

Preparation:
Peel the tomatoes and chop them. Cut the sweet pepper into small pieces. Finely chop the greens. Place the tomatoes and bell peppers in a frying pan with heated butter, add salt, cover and simmer over low heat until half cooked. Then add the juice and broth, bring to a boil and simmer for 5 minutes over low heat. At the very end of cooking, add the greens, stir and remove from heat.

Sweet and sour sauce with wine and raisins (for rice, potato, fish cutlets)

Ingredients:
1 glass of wine,
1 glass of lemon juice,
½ cup raisins,
2 tbsp. flour,
3 tbsp. butter,
1 onion,
sugar, spices - to taste.

Preparation:
Fry the flour in melted butter. Add chopped onion, spices, stir and pour in enough hot water to make a medium-thick sauce. Then add 2-3 tsp. burnt sugar, bring the mixture to a boil, strain, pour in wine, lemon juice and sugar (the gravy should have a pleasant sweet and sour taste). Boil the raisins, add to the gravy and bring to a boil.

Sweet and sour sauce with cranberries and fruit juices

Ingredients:
400 g cranberries,
1 stack pomegranate juice,
1 stack orange juice,
1 stack Sahara,
1 tsp salt and pepper,
2 tsp cinnamon.

Preparation:
Place the washed and sorted cranberries in a saucepan, pour in the pomegranate and orange juices, add the remaining ingredients and, bringing the mixture to a boil, cook, stirring, for 10 minutes over medium heat.

Lingonberry sauce with port wine for baked chicken

Ingredients:
600 ml chicken broth,
150 ml port wine,
2 tbsp. flour,
4 tbsp. lingonberry jam,
2 tsp grainy mustard.

Preparation:
Heat 6 tbsp in a small saucepan. juice from roasting chicken. While whisking, add flour and cook for 3 minutes until golden brown. Gradually add broth and port to the mixture, whisking to avoid lumps. Next, add lingonberry jam, mustard and cook for 5 minutes over low heat. Add spices to taste.

Lemon sauce with herbs for any dish

Ingredients:
250 ml cream,
4 tbsp each finely chopped dill and parsley,
2 tbsp. green onions,
1 tbsp. lemon juice,
black pepper, salt - to taste.

Preparation:
Combine all prepared ingredients, pepper, salt and mix.
This sauce is also suitable as a salad dressing.

Ginger sauce for meat and poultry (grill, barbecue)

Ingredients:
1 tbsp. lemon juice.
1 tbsp. soy sauce,
6 tbsp. vegetable oil,
½ tsp. grated ginger root,
1 clove of garlic.

Preparation:
Combine all ingredients and mix until smooth (you can use a blender).

Appetizing gravy with orange juice and herbs

Ingredients:
⅓ stack. olive oil,
¼ cup orange juice,
1 bunch of parsley,
2 tsp lemon juice,
pepper and salt - to taste.

Preparation:
Mix all ingredients in a separate bowl and beat with a blender until smooth.

Yogurt dip with cucumber and cheese

Ingredients:
250 ml yogurt,
75 g hard cheese,
2 finely chopped gherkins,
salt, pepper - to taste.

Preparation:
Mix all ingredients well and add salt and pepper to taste.

Sour cream sauce with mint

Ingredients:
1 stack sour cream,
2 tbsp. chopped mint,
salt, ground black pepper - to taste.

Preparation:
Mix sour cream with chopped mint, salt and pepper to taste.

Try preparing gravies for your favorite dishes according to our recipes, and you will see for yourself how the usual dishes that we are used to eating every day will be transformed.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina