Pork meat is very fatty, has a pronounced taste and aroma, so pay special attention to the choice of sauce.

Depending on how the meat is cooked, there are several types of sauces:

1. Broth based;
2. Using dairy and fermented milk products;
3. Based on juice or puree of sour berries and fruits;
4. With tomato, vinegar and mustard.

Sometimes these components are mixed for a richer taste.

• For fried pork

Use cold and hot sauces based on tomato puree, sour berries or fruits.

They can be spicy, sour or sweet and sour. Such sauces can balance out the fatty taste and help with the digestion of heavy foods.

Avoid sauces that are too sweet and fatty, which disrupt digestion and cause heaviness in the stomach.

• For stew

Choose rich, difficult-to-prepare sauces. Their taste should be bright, rich and spicy. Prepared with broth, red wine and spices.

• Boiled or baked pork

More delicate in taste. For such meat, a gravy based on cream, milk, sour cream and mustard is used, and to give the sauce a zest, salted capers or mushrooms are added to it.

We offer 16 recipes for sauces for pork that will turn it into an exquisite delicacy.

Tomato

Goes well with pan-fried pork.

• Tomato paste 300 g
• Water (chilled) 1/3 tbsp.
• Dry basil 2 tbsp. l.
• Garlic 4 teeth.
• Salt, pepper to taste

Step-by-step preparation:

1. Mix water with tomato paste in a bowl. You should have the consistency of liquid sour cream.
2. Add a little salt and pepper. You can slightly sugar the mixture so that the sauce does not turn out too sour.
3. Pass the garlic through a press and add to the sauce along with the basil.
4. Mix the mass thoroughly. Cover with a lid and refrigerate for two hours.

The finished sauce can be decorated with chopped fresh herbs.

Mustard-honey

Suitable for oven-baked or steamed pork.

• Mustard 2 tbsp. l.
• Honey 2 tbsp. l.
• Wine vinegar 1 tbsp. l.
• Olive oil 2 tbsp. l.

Step-by-step preparation:

1. Mix mustard and honey, add wine vinegar.
2. Gradually add olive oil (can be replaced with vegetable oil).
3. Mix thoroughly with a whisk until it looks like liquid mayonnaise.

The sauce is ready!

Orange

Goes well with boiled pork.

• Orange 1 pc.
• Lemon 1/2 pcs.
• Olive oil 150 ml
• Grainy mustard 3 tbsp. l.
• Salt ½ tsp.
• Pepper to taste
• Sesame 30 g

Step-by-step preparation:

1. Squeeze orange and lemon juice into a bowl.
2. Mix with mustard and olive oil, add salt and pepper.
3. Beat the resulting mixture with a whisk (you can use a blender). Let the sauce thicken.
4. Garnish with sesame seeds.

Sweet and sour

For steamed pork.

• Cranberry 500 g
• Onion 1 pc.
• Sugar 300 g
• Water 1 tbsp.
• Apple cider vinegar 9% 150 ml
• Cinnamon 1/4 tsp.
• Salt, pepper to taste

Step-by-step preparation:

1. Wash the cranberries, cut the onions into small slices.
2. Pour the berries and onions into a container.
3. Add water and wait until it boils.
4. Cover the dish with a lid and simmer over low heat for about 10 minutes.
5. Beat the resulting mass with a blender.
6. Add vinegar and cinnamon. Salt and pepper.
7. Let the sauce boil. Then cook over low heat until you get a smooth, ketchup-like consistency.

Lactic

• Milk 300 ml
• Onion 2 pcs.
• Flour 3 tbsp. l.
• Vegetable oil 3 tbsp. l.
• Spices to taste

Step-by-step preparation:

1. Take the onion and cut into half rings, sauté in a frying pan until translucent.
2. Add flour and fry until golden brown.
3. Gradually pour in the milk, stirring gently so that there are no lumps. Bring to a boil and remove from heat.

Pour the sauce over the finished meat.

Sour cream

For stewed and fried meat.

• Fresh sour cream 100 g
• Mayonnaise 2 tbsp. l.
• Garlic 3 teeth.
• Basil 1 tsp.
• Salt, pepper to taste

Step-by-step preparation:

1. Pour sour cream into a bowl, mix with mayonnaise and squeeze in garlic.
2. Salt, pepper, add basil.
3. The sauce is ready.

If you don't really like the taste of dry basil, replace it with dried oregano or dill.

Brown

Suitable for grilled pork.

• Onion 1 pc.
• Carrot 1 pc.
• Butter 30 g
• Flour 30 g
• Chicken broth 3 tbsp.
• Tomato paste 2 tbsp. l.
• Laurel fox 1 pc.
• Dried thyme 1/2 tsp.
• Fresh parsley 1/2 bunch.
• Black allspice peas. 7-8 pcs.

Step-by-step preparation:

1. Place the bay leaf, thyme, parsley and allspice corns in a small square piece of cheesecloth and tie the ends with kitchen string. You can use a string to tie a bundle of spices to the handle of the pan so that the spices can be easily removed later.
2. Melt the butter in a saucepan until it foams.
3. Add the diced onions and carrots and fry for a few minutes until the vegetables change color.
4. Add flour and stir until a thick mixture forms. Reduce heat and cook for about 7 minutes until mixture turns light brown.
5. Slowly add the broth and tomato paste to the gravy, whisking until no lumps remain.
6. Bring to a boil, reduce heat, add spice knot and simmer, stirring frequently, for 50 minutes or until total sauce has reduced by about 1/3. Be careful not to burn the sauce at the bottom of the pan.
7. Remove sauce from heat. To obtain a uniform consistency, strain the sauce through a sieve with a piece of gauze placed on it.

Serve the sauce hot.

Cranberry

With pork and spaghetti.

• Cranberry 500 g
• Onion 1 pc.
• Sugar 300 g
• Apple cider vinegar 9% 150 ml
• Water 1 tbsp.
• Cinnamon pinch
• Salt, pepper to taste

Step-by-step preparation:

1. Pour a glass of water over the cranberries and finely chopped onions and bring to a boil.
2. Cover the pan with a lid and simmer the berries for 10 minutes over low heat.
3. Beat the mixture with a blender, add apple cider vinegar, salt, pepper and cinnamon.
4. Bring the sauce to a boil and cook over low heat until smooth.

The sauce should have the consistency of ketchup. Cool before serving.

Lingonberry

• Lingonberry 500 g
• Water 250 ml
• Sugar 150 g
• Cinnamon to taste
• Potato starch 1 tsp.
• Dry white wine 100 g

Step-by-step preparation:

1. Pour water over the lingonberries and bring to a boil.
2. Add sugar and cinnamon, boil for 2-3 minutes.
3. Make a puree from the berry mass by grinding it in a blender.
4. Pour wine into the resulting puree and boil.
5. Dilute the starch in cold water (50-70 ml), pour into the sauce, mix thoroughly and quickly, remove from heat.

To prevent the sauce from looking like jelly after adding starch, it does not need to be brought to a boil, much less boiled.

Cherry

For pork with rice and pork steak.

• Cherries 100 g
• Sugar 1 tbsp. l.
• Cloves 2 pcs.
• Balsamic vinegar 1.5 tbsp. l.

Step-by-step preparation:

1. Pit cherries (you can use frozen ones).
2. Place the cherries in a saucepan, add water and simmer until they become soft.
3. Rub the cherries through a sieve and put back on the heat.
4. Add sugar, cloves, balsamic vinegar. Cook over low heat until thickened.

With apples

Goes well with baked or fried meat.

• Apples 2 pcs.
• Sugar 3 tbsp. l.
• Butter 50 g
• Balsamic vinegar 2 tbsp. l.
• Allspice 3 pcs.
• Black and red peppers 1 pinch each
• Cardamom pinch
• Cloves 3 pcs.

Step-by-step preparation:

1. Melt the butter, add spices and sugar. Fry, stirring, until the sugar is completely dissolved.
2. Cut the apple into 4 parts, remove the core, cut into small pieces.
3. When the mixture boils, add apples and vinegar. Stir until the apples are completely covered in syrup. Cook over low heat for about 10 minutes. The sauce should be thick, and the apples should be soft and transparent.
4. Remove the sauce from the stove and let cool. Cover the saucepan with a lid and wrap it with a blanket.

When the sauce has cooled, transfer it to a jar and store it in the refrigerator.

With prunes

• Onion 1 pc.
• Prunes 6 pcs.
• Jam 4 tbsp. l.
• Black pepper 2 tsp.
• Butter 1 tbsp. l.
• Water 1/2 tbsp.

Step-by-step preparation:

1. Finely chop the onion and prunes.
2. Fry the onion, add chopped prunes and continue cooking for about a minute, stirring.
3. Add jam and water, heat until the sauce thickens, add pepper.
4. Remove the sauce from the stove, add butter and stir.

Serve the sauce hot.

Pineapple

• Butter 50 g
• Fresh pineapple 1/2 pcs.
• Onions 1 pc.
• Garlic 1-2 teeth.
• Wine vinegar 1 tbsp. l.
• Cane sugar 1 tsp.
• A pinch of salt
• Dried thyme to taste
• Cream 20% 150 ml

Step-by-step preparation:

1. Heat butter in a frying pan. Finely chop the onion and place in a frying pan, cook until translucent.
2. Add finely chopped garlic.
3. Cut a piece of pineapple into small cubes and place in a frying pan. Add vinegar.
4. Add cane sugar.
5. Chop the remaining pineapple and put it in a blender, pour in the cream and chop.
6. Pour the mixture into the pan.
7. Add salt and thyme, simmer for 5-7 minutes.

Keep refrigerated. Serve warm, reheat before serving, as due to the presence of butter in the composition, the pomegranate sauce hardens in the refrigerator and becomes covered with an oily crust.

Mushroom

• Mushrooms 100 g
• Onion 1 pc.
• Butter 30 g
• Meat broth 240 ml
• Water 2 tbsp. l.
• Corn starch 1 tbsp. l.

Step-by-step preparation:

1. Melt butter in a saucepan, add chopped onions and mushrooms.
2. Fry the mixture for 5 to 10 minutes, stirring occasionally, until the onions and mushrooms are soft.
3. Add, bring the mixture to a boil and cook for 5 minutes, stirring occasionally.
4. Thicken the gravy with water and cornstarch. In a bowl, whisk together cornstarch and water. When they are completely combined, pour the mixture into the broth, whisking constantly to avoid lumps. Bring the sauce back to a boil and cook for 1-2 minutes.

Serve the finished sauce hot.

Bechamel sauce

Another name is “white”, because of the color.

• Butter 80 g
• Flour 40 g
• Cream 20% 250 ml
• Salt, pepper to taste
• Meat broth 3-4 tbsp. l.
• Grated nutmeg taste

Step-by-step preparation:

1. In a small saucepan, melt the butter over low heat, stirring, add flour so that there are no lumps.
2. Add cold broth and cream, salt and pepper. Increase the heat slightly and, continuing to stir, bring to a boil.
3. You can add a pinch of grated nutmeg.

Bechamel is a thick sauce, so as soon as it boils, you need to reduce the heat and, stirring continuously, let it thicken to the desired consistency.

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Main courses and side dishes can be greatly enhanced by pairing them with a sauce to complement natural flavors and maintain moisture. Busy cooks don't have time to fuss with complex, time-consuming recipes, so a sauce that's delicious and easy to make is a must. Learning how to make red wine sauce can be useful for any cook because it is easy to prepare and has a rich, savory flavor that enhances many dishes. Red wine sauce is most often associated with red meat, but red wine sauce also goes great with fish, poultry, pork, and even vegetables. Once you learn how to make red wine sauce with these easy steps and basic recipe, you can use it in countless dishes and vary the ingredients to create your own version of this versatile sauce.

I often have a problem regarding the sauce that should be served with meat dishes. What comes to mind is bechamel and ready-made lingonberry sauce with chili from the refrigerator, bought once in a store.

It’s not difficult to prepare a wine sauce for meat; you will need the usual ingredients, the only thing is that you will have to cook it for about 50 minutes.

A wine sauce for meat is prepared from red wine, beef broth and aromatic vegetables. This sauce is also great for baked meat. For those who are worried about the alcohol component, I will say that it will evaporate during the preparation of the sauce.

Ingredients

• red wine (Merlot) - 1 glass;
• beef broth - 2 cups;
• garlic - 2 cloves;
• onion - 1/2 medium or one small;
• olive oil - 2 tablespoons;
• salt and freshly ground black pepper - to taste.

How to make the sauce

1. To prepare the sauce we will need a small saucepan or saucepan. Preheat the sauté pan over medium heat for a few minutes.

2. Pour olive oil into a heated saucepan; it should completely cover the bottom. Heat the oil for another 2-3 minutes.

3. Peel the garlic and onion and cut into small cubes. Place the chopped vegetables in a saucepan and, stirring constantly, fry until soft. This will take another 3-4 minutes. Make sure the onions and garlic cook evenly. If the heat is too fast and the vegetables are yellowing, lower the heat to medium-low.

4. Add broth to the fried onions and garlic. Mix well and scrape any stuck vegetables from the bottom. Reduce the heat under the saucepan to low.

Cook the sauce for 20 minutes, covered. After 20 minutes, the amount of liquid in the saucepan should be reduced by half.

5. Add wine to the boiled broth. Cover the pan with a lid and simmer the sauce for another 20 minutes. During this time, the amount of sauce will decrease by another third.

6. After 20 minutes, stir the sauce. If it is not too thick, cook it for another 10 minutes.

7. Salt the wine sauce for the meat to taste. Wait until the salt dissolves, stir and remove the saucepan from the heat.

The question often arises as to which sauce is best served with fish or meat dishes. You can buy ready-made fillings in the store, but those prepared yourself at home will always be tastier and more aromatic. We bring to your attention a selection of the best recipes for wine sauces that are ideal for both meat and fish.

Wine sauce with mushrooms

Grocery list:

• Champignons – 180-200 g
• Dry wine (red) – 750 ml
• Onions – 2 heads
• Butter – 50-70 g
• Bay leaf
• Rosemary and thyme
• A little flour and vegetable oil

Preparation:

1. Wash and peel the mushrooms, and then fry them a little in butter along with the chopped onion.
2. Pour the wine over the mushrooms and add a little thyme, rosemary, and bay leaf. Now you need to wait until the alcohol has completely evaporated (15-20 minutes).
3. Strain the entire mixture, separate and discard the vegetables, and put the remaining mixture back on the fire and thicken by adding vegetable oil and flour.
4. All that remains is to season the sauce and serve with meat.

Red sauce with fish broth

Products:

• Fish broth - half a liter
• Red wine - half a glass
• Butter - a couple of tablespoons
• Onions – 2 pcs.
• Flour – 2-3 tablespoons
• Tomato paste - approximately 1 cup
• Sugar – 1 teaspoon
• Parsley root and carrot root
• Salt, pepper - to taste

How to cook:

1. Fry the fish bones and then boil them with carrot and parsley roots and strain the mixture. This will give you fish broth.
2. Lightly fry the flour in butter, dilute with a small part of the prepared broth and whisk all the time so that no lumps appear.
3. Chop the onion and roots, and then fry in oil with the addition of tomato paste. Pour in some of the broth with flour and cook for about 12-15 minutes over low heat. Afterwards, add the remaining broth and also simmer for about 40-50 minutes, stirring the contents of the pan from time to time.
4. Strain the resulting sauce, add salt, add sugar, pour in red wine and stir.

Creamy white sauce

Ingredients:

• Dry white wine – 100 ml
• Garlic – 1 clove
• Lemon juice – 2 teaspoons
• Parsley - bunch
• Onion or shallot
• Cream – 100-150 ml
• A little butter (for frying)
• Salt, pepper, seasonings

Preparation:

1. Peel the onion and garlic, rinse thoroughly and chop. Also wash a bunch of parsley and chop finely.
2. In a frying pan, fry the garlic and onion in butter until the latter becomes transparent and the mixture itself becomes viscous.
3. Pour in lemon juice and wine, bring to a boil, then add cream and bring to a boil again. Add parsley, salt and cook until the mixture thickens.

Recipe for white wine sauce for fish

To prepare white sauce for fish, you will need the following ingredients:

• 2-2.5 glasses of fish broth;
• 1 tablespoon wheat flour;
• 3 tablespoons butter;
• 1 parsley root;
• 1 onion;
• 2 yolks;
• 1/2 glass of white wine;
• ground pepper, salt, lemon juice to taste.

Sauce preparation steps:

Wine sauce for meat

Wine sauce can diversify the taste not only of fish dishes - for example, red wine sauce will perfectly complement meat dishes.

To prepare it, you will need:

• 150 ml dry red wine;
• 450 ml meat broth;
• 150 ml cream;
• basil, parsley, mustard seeds, salt, ground paprika and ground black pepper to taste.

Preparing the red sauce:

• Combine the meat broth with red wine and simmer over low heat until the resulting mixture is reduced by half.
• After this, add cream and simmer for several minutes.
• Season with salt, ground black pepper, mustard seeds and paprika. Mix well and remove from heat.
• Add finely chopped parsley and basil.
• Serve the finished sauce with various meat dishes.

Bon appetit!

The long-awaited summer has arrived - a time for long hikes, swimming in forest lakes, long bicycle rides in the picturesque corners of our native land. Summer is also a time for evening gatherings at a set table in the country, friendly picnics in nature and a huge amount of all kinds of meat cooked on coals. There is probably no person who doesn’t like the taste of meat just removed from the fire - juicy, smelling of smoke and spices, topped with a skillfully prepared sauce or marinade. A variety of sauces made from white and red wine are wonderful companions to dishes of meat, poultry, fish, vegetables and flour products. Wine sauces and marinades amazingly reveal the full range of flavors, surprising with unexpected original combinations and fresh, bright notes.

Red wine sauces

If you are planning to treat your dear people to something special, include a meat dish flavored with a delicious, aromatic, piquant red wine sauce on the menu. A huge variety of wine sauces will allow each guest to enjoy the dish according to their taste.

1. Sweet and sour wine sauce

An excellent companion to beef and lamb dishes.

We will need:
- red wine -250 grams,
- beef broth - 200 grams,
– onion – 1 medium onion,
– tomato puree – 100 grams,
– applesauce – 25 grams,
- mustard - on the tip of a knife.

Finely chop the onion and sauté in the fat from the meat broth until transparent. Add tomato puree and sauté for another minute. Then pour the meat broth into the pan, stir and bring to a boil. Cool the resulting liquid and strain through a fine colander to remove any lumps. Add red wine, add applesauce and mix everything thoroughly. Lastly, add the mustard. Stir again and bring to a boil. The sauce is ready.

2. Wine sauce with mushroom flavor

This sauce is not a sauce, but a song; it perfectly complements the taste of pork and game.

Ingredients:
– young red wine – 200 grams,
- onion - one medium onion,
- meat broth - 600 g,
- sweet cream butter - 100 g,
— fresh carrots — 30 g,
– celery root – 10 grams,
- wheat flour - 50 g,
— fresh mushrooms — 100 g,
- bay leaf, salt - add to taste.

Finely chop the celery root, carrots and onions, saute them over low heat. Separately, fry the flour until golden brown. Pour three quarters of the meat broth into the sauteed vegetables, and one quarter into the sautéed flour, stirring it in the broth. Then pour this into the vegetables with the broth and add red wine. Bring the mixture to a boil, before turning it off, add one bay leaf. Let's brew. At this time, finely chop the mushrooms, preferably white ones. Let them simmer in fresh butter using low heat and add them to the solution. Salt to taste.

White wine sauces

White wine sauce goes especially well with delicatessen dishes. The delicate, refined taste of white grape wine in the sauce makes fish, vegetables, and poultry dishes play with new colors.

1. Egg sauce with white wine

This sauce turns dishes of asparagus, cauliflower and artichokes into a real delight. To prepare it, you need to take three-quarters of a glass of white table wine, the juice of half a lemon, 2 tablespoons of granulated sugar, 3 egg yolks.
- grate the zest from the lemon,
- combine separated egg yolks with powdered sugar,
- add citrus zest to them,
- gradually add wine, while beating the mixture with a blender,
- heat over low heat in a water bath,
- stir constantly until thickened, avoiding boiling,
- cool the thickened mixture,
- add squeezed lemon juice.

At the end of cooking, remove the lemon zest and add lemon juice to the finished sauce to taste.

2. Pyongyang sauce

This wine sauce makes you completely forget about diets! The bright, rich taste of the sauce is especially good in combination with grilled meat or grilled chicken.

So, you need to take:
- 1 glass of dry white wine,
- 75 g champignons,
- 50 g butter,
- 1 tbsp. spoon of tomato paste,
- 3 shallot roots,
- 1 tbsp. a spoonful of chopped tarragon and parsley,
- ground black pepper and salt.

Let's start preparing a culinary masterpiece:
- Boil the washed champignons in salted water,
- cut them into cubes,
- melt butter in a frying pan,
- fry the champignons until golden brown,
- finely chop the shallots,
- add to the pan with mushrooms,
- add wine there,
- evaporate over high heat until half done,
- add tomato paste,
- simmer over low heat for about 15 minutes,
- add ground black pepper and salt to taste,
- after turning off, add butter and finely chopped herbs.

Wine marinade

The wine marinade determines the whole range of taste of the dish. Melting in the mouth, tender and juicy meat, where a tart flavor with a slightly noticeable sourness predominates - this gastronomic splendor is not difficult to achieve if one of the marinade ingredients is red wine. To do this, you just need to focus on exactly following the recipe for the marinade you are preparing.
Even a beginner in cooking can prepare a wine marinade for pork, since it is incredibly easy to prepare.

So, we are preparing a marinade for one and a half kilograms of pork neck. For this we need:
- dry red wine - 300 ml,
- onions - 7 pieces,
- ground black pepper - to taste,
- salt - to taste.

Begin:
Toss the meat with chopped onions. Gradually add wine, mixing with meat and onions. We knead the meat for better soaking in wine. Add salt and pepper and repeat the kneading procedure. Cover with a weighted lid and leave to marinate for 5 hours.

However, with the widest use of wine for culinary purposes, one should not forget to use it for its intended purpose - to enjoy wine, joy and life!