A dish without sauce does not “read” as brightly as we would like, since the products look less attractive, and the taste is not fully revealed. However, the so-called haute cuisine offers sauces so difficult to prepare that many give up, and the ingredients themselves are often difficult to find. The article contains a selection simple recipes from familiar ingredients.
Red currant sauce for poultry
- 100 g grated currants (fresh or defrosted)
- 30 ml mustard,
- 30 ml lemon juice,
- 30 ml vegetable oil.
Combine all ingredients, whisk lightly.
Sauce "Curd mayonnaise" for fish
- 100 g cottage cheese (preferably granular),
- 200 ml milk
- 100 ml vegetable oil,
- 60 ml lemon juice
- 5 g salt
- 20 g sugar.
Pour cottage cheese into a bowl, pour in milk and butter, beat with a mixer until completely homogeneous. Add lemon juice, salt and sugar, mix thoroughly.
Canned plum sauce for meat
- 2 kg cherry plum,
- 100 g walnuts,
- 100 g sugar
- 80 g salt
- 30 g dried herbs to taste
- 20 g fresh mint
- 10 garlic cloves,
- 50 g fresh cilantro (can be replaced with parsley),
- 30 g coriander.
Chop nuts. Put cherry plum in a large saucepan, pour water so that it slightly covers the fruits. Cook over low heat for about a quarter of an hour until softened.
Put a colander in a large bowl, pour the contents of the pan into it (do not drain the liquid). When the cherry plum has cooled, remove the bones from it and pass through a blender. Return the resulting mass to the pan and add a little of the liquid remaining from cooking. Then add chopped greens, dried herbs, crushed garlic. Cook for 10 minutes, then add the nuts, stir, bring the sauce to a boil.
Pour the finished sauce into sterile jars and roll up.
Sauce "Bernay" for fish and poultry
- 2 egg yolks,
- 60 ml vinegar
- 60 ml dry white wine
- half bulb,
- 70 g butter,
- 5-7 g fresh tarragon (mint, tarragon),
- 4 g black ground pepper,
- 2-3 g of salt.
Grind onion, pour into a deep bowl, add pepper, pour vinegar and put on fire. Bring to a boil, cook for a minute or two, then cool. Add yolks and wine to the onion. Put the bowl on the steam bath (on a saucepan with slightly bubbling water) and beat lightly with a whisk. You need to make sure that the water does not boil. Add butter bit by bit, when it is all used and melted, salt, add chopped herbs, mix and remove from heat.
Nut sauce for fish and poultry
- 100 g walnuts,
- 1 egg
- 35 g breadcrumbs or decoys,
- 30 ml vegetable oil,
- 2 cloves of garlic
- 10 ml mustard,
- 20 ml of vinegar,
- 100 ml warm water.
Hard boil the egg, grind the yolk. Grind the nuts in a mortar, combine or blender. Add crushed garlic, yolk, vegetable oil, mustard, crackers / semolina, a pinch of salt. To stir thoroughly.
Dissolve vinegar in water and drizzle into nut mix whisking. The sauce will be ready when it has a gooey consistency, like pancake batter.
Beer sauce for meat
- 100 ml dark beer
- 100 ml vegetable/meat broth or warm water
- 30 g margarine / butter,
- 60 g flour
- 1 onion
- 1 parsley root
- 2 g cloves
- 10 ml lemon juice
- 10 g sugar
- 5 g salt
- 3 g ground black pepper.
Chop the onion very finely. Melt margarine/butter in a frying pan, add flour and sauté until dark. Then pour in the broth / water, add the onion, grated parsley root, cloves, sugar, salt, pepper. Keep on low heat for 10-15 minutes. Then pour in the beer, let it boil. Remove sauce from heat, add lemon juice, stir.
Apple-beet sauce for poultry
- 1 beet
- 2 apples
- 10 ml vegetable oil,
- 20 ml lemon juice
- 50 ml sour cream
- 30 g fresh parsley,
- 5 g salt
- 15 g sugar.
Peel and core apples, cut into quarters. Boil the beets. Puree it and apples with a blender, combine, add lemon juice, vegetable oil, sour cream, chopped parsley, sugar and salt. Mix and refrigerate for half an hour.
Cowberry sauce with melted cheese for meat
- 100 g lingonberries (you can take both fresh and boiled, frozen or canned),
- 2 melted cheeses
- 50 ml low-fat sour cream / kefir,
- 5 g salt
- 5 g sugar.
Pour boiling water over the lid and cover with it processed cheese and leave for 10 minutes so that they soften and are similar in consistency to thick sour cream. Then put them in a deep bowl, pour in sour cream / kefir, add lingonberries, add sugar, salt and beat with a mixer until completely smooth.
Lemon sauce for fish
- 150 ml low-fat cream,
- 2 egg yolks,
- 100 ml lemon fresh,
- zest of 1 lemon,
- 5 g salt
- 15 g sugar.
The easiest way is to take 1 lemon, remove the zest from it and squeeze out all the juice, so you get 2 at once required ingredient. Separate the egg yolks, add grated zest, salt and sugar to them, mix.
Pour the cream into a saucepan and put on medium heat, bring to a boil and add the zest mixture, cook until the sauce thickens. Then remove from the stove, pour in the lemon juice and beat lightly with a whisk.
Honey mustard sauce for meat or poultry
- 200 g liquid honey
- 170 ml mustard,
- 1 onion
- 60 ml soy sauce,
- 25 g ground ginger or 15 g fresh root (it will need to be grated).
Mix honey, mustard and soy sauce thoroughly until smooth. Grind the onion into a pulp using a blender. Combine honey mixture with vegetable, ginger, mix.
Onion sauce for meat and fish
- 10-12 stalks of leeks,
- 15 ml of vinegar
- 100 ml warm water
- 3 egg yolks,
- 2 cloves of garlic
- parsley root or tarragon,
- 100 g butter,
- 5 g salt
- 15 g sugar.
Grate tarragon/parsley root and garlic. Separate the yolks. Allow the oil to stand warm to soften.
You only need the white part of the onion stalks. Cut it off, chop it, pour it into a bowl, pour warm water and vinegar. Put on a steam bath and beat with a whisk, gradually adding pieces of butter, salt, sugar, garlic and root. The sauce will be ready when it becomes smooth and thickens a little.
Grilling is synonymous with a weekend in nature. Healthy eating outdoors is the dream of every hostage of the metropolis. The grill reconciles vegetarians with meat eaters, because on the same grill you can cook both a juicy steak and luxurious artichokes with tomatoes. Grilling requires a minimum of external intervention. Today we will talk about homemade sauces that are worth preparing for different products grilled.
The famous chef and Tefal ambassador Konstantin Ivlev is convinced that if we are talking about a steak, there is no point in marinating it. After all, what is a steak? It is one of the best, if not the best, piece of meat with the most exquisite taste, which should not be interrupted by anything. Its taste only needs to be emphasized. How to do it? Before sending beef steak on the grill, I advise it to salt, pepper, brush with olive oil and season with rosemary for freshness and thyme for spice. Then mash the piece a little so that the fibers absorb the seasonings, and you're ready to cook! Coriander, garlic and cilantro are ideal for pork. Onions and tomatoes will also come in handy, as they have not only pleasant aroma, but also release acids that break down meat fibers, making it even softer and juicier. white fish and seafood should not be marinated either. After all, their protein has a very thin structure and is easily destroyed. Therefore, send them to the grill without marinade. As a sauce, you can take one tablespoon olive oil combined with one teaspoon of lemon juice and five grams of herbs (parsley and basil). If you are grilling chicken or turkey, a 20-minute marinade will come in handy here. For a pound of poultry, you will need 1 tablespoon of vegetable oil, honey and soy sauce. Add to them 2 crushed garlic cloves, 20 grams of freshly grated ginger and a little ground coriander.
Exceptional case where I can offer ready marinade, refers to red salmon fish. In stores, you will certainly find pan-Asian teriyaki sauce. It will be the perfect marinade. Soak the fish in it for 20 minutes, and then, without removing excess sauce, send it to the grill. Thick and sweetish sauce will not interrupt the aroma of fish, but only complement it with spicy notes. When it comes to sauces, there are a lot of them! I recommend making your own sauces at home. It's much easier than you think and only takes 10 minutes. Mustard, mushroom and pepper sauces are considered classic. They are very easy to prepare. The main thing is to bring it to the right consistency! Do not reduce the cream too much and remember that the sauce will thicken after cooking anyway. In my opinion, perfect sauce should be similar in consistency to yogurt, but not to sour cream. Otherwise, it will be too fatty and will kill the taste of meat.
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With sauces, the simplest dish becomes complex. Even a boring chicken or potato will turn into a gourmet meal every time if you cook “salsa” for them today and “bechamel” tomorrow.
website collected for you the most delicious and easy-to-prepare sauces with ingredients that can be found in the nearest store.
Bechamel
Bechamel is a classic and goes with just about everything. Delicate sauce you can put it in pasta, season salad with it, combine it with fish, seafood, vegetables, chicken and turkey and other dishes.
Pour 2 cups of milk into a saucepan and heat (not to a boil). Melt 3 tablespoons of butter in a deep frying pan, add 2 tablespoons of flour and stir well. Gently, in small portions, pour milk into the pan, stirring vigorously so that no lumps form. Bring the sauce to a boil, stirring and simmer for 1-2 minutes. He must thicken. Salt and, if desired, add a pinch of nutmeg, turn off the heat.
Tomato sauce from Italy
- the best seasoning for pasta and pizza
Heat a little olive oil in the bottom of a large saucepan, add 1 finely chopped onion and 3 cloves of crushed garlic. Fry 7-8 minutes. Add 1 tablespoon oregano, 800 g chopped canned tomatoes, 2 tablespoons tomato paste and one for sugar. Simmer until sauce thickens. After that, add 4 fresh tomatoes, previously peeled and seeds. Season the finished sauce with salt and pepper.
Garlic Sause
This is the champion among sauces for ease of preparation. Finely chop a small bunch of dill without thick stems and lightly press with a knife blade to release the juice. Mix dill with 250 g of sour cream, squeeze a clove of garlic there (two or three - depending on the strength of your love for garlic), mix, salt and pepper. The sauce is ready.
Creamy mustard sauce - perfect for fish
Pour 200 ml of 20% fat cream into a saucepan and put on a small fire. Add 1 teaspoon white mustard and 4 teaspoons Dijon mustard, 2 teaspoons honey, squeeze the juice of a lime or lemon quarter and stir. Heat mustard and coriander seeds in a dry frying pan until crackling and also put in the sauce. When it starts to thicken, add finely chopped greens - dill, parsley and any other to taste, and remove from heat.
Cream cheese sauce
- great addition to pasta and potatoes
In a saucepan mix 200 g processed cheese, 10 ml vegetable oil, 200 ml cream. Cook over medium heat until boiling, stirring occasionally. After boiling, reduce the heat and add seasonings to taste: basil and black pepper. Stirring constantly until the sauce becomes homogeneous, add 50 g of grated fresh cheese.
Tartar or Tatar sauce
Another very simple and delicious sauce, which does not require fuss with the stove. Take 6 tablespoons of mayonnaise - you can half with sour cream, and if you don't like mayonnaise, take only sour cream. Finely chop the pickled cucumber and a small bunch of parsley, squeeze out a clove of garlic and mix with mayonnaise (or sour cream). Salt, pepper and refrigerate for an hour. By the way, if you wish, you can add the juice of a quarter of a lemon, half a spoonful of mustard and green onions, as well as capers, if by some miracle they ended up in the refrigerator. This sauce is great for meat, poultry, fish, seafood.
Honey mustard sauce
- chicken's best friend
Mix half a cup of mustard, a quarter cup of honey and half a teaspoon of grated ginger. Place in the refrigerator for a short while. The sauce is perfect for chicken nuggets, grilled chicken, and generally chicken in any form.
Red wine sauce for meat
Sauce for wine lovers, although no, there is no alcohol in it at all - it evaporates during cooking. Heat one and a half tablespoons of olive oil in a frying pan. Add the finely chopped onion (shallots are best, but you can use regular) and fry over low heat, stirring, for 7 minutes, until it turns brown. Add 2 cups of wine and 175 ml of water and let it boil slowly for 10 minutes. Mix 40 g of butter and one tablespoon of flour to make a paste. Gradually add it to the pan, stirring well. If you are preparing a meat sauce, add a little meat juice to it, put finely chopped parsley, salt and pepper. If sour, you can add a little sugar.
Mushroom sauce
200 g champignons and one onion finely chopped and simmer for 15 minutes under closed lid to keep the liquid from escaping. Add 150 g of sour cream and simmer for another 5-7 minutes, then put finely chopped greens, crushed garlic if desired, and turn it off. If you want a more homogeneous consistency, you can grind in a blender. The sauce is very good with potatoes, meat, dumplings.
Barbecue - for grilled dishes
Melt 50 g butter over medium heat, add 1 cup finely chopped onion, sauté for 4-5 minutes. Add 200 ml of ketchup or tomato paste, 0.3 cups of water, 50 g of honey, 2 tablespoons of lemon juice and 1/4 teaspoon of ground pepper. Bring the mixture to a boil and simmer uncovered for a few minutes until the sauce thickens slightly.
Andalusian sauce
Mix 200 g of mayonnaise, 3 tablespoons of ketchup, 1 teaspoon of cognac, finely chopped onion, lemon juice to taste and red ground pepper. Cover with cling film or lid and refrigerate for an hour.
Spanish salsa sauce
Grind in a blender 15 cherry tomatoes, 1 clove of garlic, 1 bunch of dill and green onions. Add 1 teaspoon of balsamic vinegar and 1 tablespoon each of tomato paste and olive oil. Season with salt and pepper to taste.
Pesto
Beat in a blender 50 g basil, 2 cloves minced garlic, 50 g parmesan (or other hard cheese), 3 tablespoons pine nuts, 100 ml olive oil and salt. Pesto traditionally goes with pasta, but it's also delicious to dress salads, put as a condiment in soups, and even just smear on bread.
Sweet and sour sauce
- for Chinese cuisine and not only
Mix 1.5 tablespoons of sugar, 2 tablespoons of vinegar, 1 each tablespoon tomato puree and soy sauce, 3 tablespoons orange juice. Separately mix 1 teaspoon cornmeal with 4 tablespoons of water and add to the mixture. Put the resulting sauce on the fire and bring to a boil, stirring constantly. Sauce can be served ready meals, but you can warm it up stewed pieces pork or chicken and you get a traditional oriental dish(Almost).
Italian dressing for light salads
Mix in a jar 2.5 tablespoons of olive oil, 1.5 tablespoons of balsamic vinegar, half a clove of crushed garlic, 1/4 teaspoon salt and black pepper to taste. Close the lid and shake well.
Sauce for Caesar salad
Sauces for fish are the most successful addition to fish dishes. When necessary, they will emphasize and reveal the taste in a different way, and if something goes wrong, they will successfully mask the specific features of some inhabitants of the sea and river depths.
Delicious, simple fish sauces will easily make your favorite fish dishes "sound" in a new way. It is not for nothing that the French believe that the sauce in the dish is the most important thing.
Even the most uncomplicated homemade fish sauces will be no worse than restaurant ones in harmony with fried, boiled, baked in the oven or stewed fish. It would not be superfluous to emphasize fish sauces and, for example, the taste of some fish appetizers, salads or aspic.
Homemade sauces based on milk, sour cream, yogurt, mayonnaise, butter are suitable for low-fat varieties of fish. These are the main ingredients, but the following can serve as an addition to the main components: vegetables, herbs, spices, garlic, horseradish, mustard, eggs and nuts. But for fatty varieties, fish sauces are most often prepared, in which lemon or tomato juice, wine vinegar and also spices are present, the choice of which must be approached, knowing some secrets. Celery, parsley and bay leaf are very “friendly”, for example, with carp, and salmon are “crazy” for dill, paprika and saffron, while river fish will quite agree to an alliance with basil.
Sauces for fish are so simple and interesting in their execution that any hostess can try to cook them, especially if the taste of her dish only benefits from this.
White sauce for fish
Ingredients:
300-400 ml fish stock or water
1 st. l. flour,
2 tbsp. l. butter,
½ lemon
salt - to taste.
Cooking:
Fry the flour in a small saucepan, saucepan or small, high-sided pan with a spoonful of butter. Pour in fish broth or just water and cook for about 10-15 minutes. Add salt to taste and remove sauce from heat. Then add lemon juice, the remaining spoonful of butter, mix everything well until smooth and strain the resulting mixture through a sieve or gauze. white sauce.
By the way, lemon juice in this recipe can be replaced with 1-2 tbsp. l. cucumber pickle, it will work out pretty well too.
It's like saying basic recipe. Based on it, you can prepare many other sauces. Scroll on and take a look!
Many of us prefer steamed fish. Eating steamed fish with sauce is much tastier, especially since there is just such a sauce - sauce for steamed fish.
Hot sauce for fish "White wine"
Ingredients:
2 stack fish broth,
1 parsley root
1 onion
1 st. l. flour,
1 egg yolk,
1-2 tbsp. l. white wine,
1-2 tbsp. l. lemon juice
2 tbsp. l. butter,
salt - to taste.
Cooking:
Peel the parsley root, onion, finely chop and fry in a saucepan with 1 tbsp. l. butter and the same amount of flour. Dilute the fried flour with fish broth, salt to taste and cook for 7-10 minutes. Then remove the sauce from the heat, add raw egg yolk mixed with 1 tbsp. l. butter, mix thoroughly and strain the sauce through a sieve or cheesecloth. Then add table wine and lemon juice to the strained sauce.
Sauce for fish "Velvety"
Ingredients:
3 art. l. wheat flour,
6 art. l. butter,
800 ml fish stock
150 g cream
citric acid, salt - to taste.
Cooking:
Fry the flour in butter until golden brown in a saucepan, saute pan or deep frying pan with thick walls. In a thin stream, stirring, pour in the fish broth, bring to a boil and cook for 20 minutes. Then remove from heat, salt, add citric acid and whipped cream. And, of course, mix the resulting sauce thoroughly.
Sauce for fish "Milky"
Ingredients:
300 ml milk
2 tbsp. l. flour,
1 st. l. fat (or butter)
Cooking:
As in previous recipes, fry flour with fat or butter, then dilute with hot milk, bring to a boil and cook for 15 minutes over low heat. Then remove the sauce from the heat, add salt and pepper to taste and mix.
Onion sauce for fish in milk
Ingredients:
2 stack milk mixed with 1-2 tbsp. l. cream,
4-6 art. l. chopped onion,
3 art. l. butter,
2 tbsp. l. flour,
salt, black ground pepper - to taste.
Cooking:
Fry chopped onion and flour in butter. Then, in small portions, while stirring, pour in the milk and cream and cook the sauce for 5-7 minutes. Before serving, add a small piece of butter to it.
Onion sauce in milk is especially good with boiled or stewed flounder, halibut or sole. Although it can be served with other fish dishes.
Sour cream sauce for fish "Simple and fast"
Ingredients:
200 g sour cream
½ st. l. flour,
salt, black ground pepper - to taste.
Cooking:
Lightly dry the flour in a dry frying pan, then put the hot flour into the sour cream heated in the meantime in a saucepan and mix thoroughly. Let the sauce boil, add salt and pepper to it to taste.
Sour cream sauce for fish with horseradish
Ingredients:
200 g sour cream
2 horseradish roots
1 stack fish broth,
1 st. l. flour,
1 st. l. butter,
salt - to taste.
Cooking:
Thoroughly wash the horseradish roots, peel, grate on a fine grater, put in a saucepan with hot oil and lightly fry. Then sprinkle with flour and heat through. Then add the broth, sour cream, salt and boil.
This sauce is ideal for cold and hot fish dishes, as well as snacks. Fish aspic with it is great!
Sour cream sauce for fish "Freshness"
Ingredients:
3 art. l. sour cream
1 tsp lemon zest,
3 celery stalks,
1 sprig of basil
salt, black ground pepper - to taste.
Cooking:
Grind all ingredients in a blender. By the way, you can safely add your favorite herbs to this sauce, and not just the one indicated in the recipe. Salt, pepper, mix the resulting mixture well, put it in a gravy boat and serve with the fish.
Green sauce for fish
Ingredients:
250 g sour cream
100 g fresh herbs (parsley, dill, green onion, basil),
3 boiled eggs
3 art. l. wine vinegar,
1 st. l. mustard,
sugar, salt and black ground pepper - to taste.
Cooking:
Separate the yolks from the proteins, mash them with a fork and mix with vegetable oil, add mustard, vinegar, sugar, salt, pepper and mix everything until smooth. Finely chop the greens or pass it through a meat grinder and pour sour cream. Add the egg-mustard mass and mix everything well or beat with a blender. Instead of mustard, you can use fresh horseradish, grated and mixed with cream. egg whites chop, add to the total mass and let the sauce brew a little at room temperature.
mayonnaise sauce for fish
Ingredients:
4-6 art. l. mayonnaise,
2-3 garlic cloves,
1 fresh small cucumber
4-5 sprigs of parsley,
salt, black ground pepper - to taste.
Cooking:
Pass the garlic through a press and add it to the mayonnaise. There also add fresh cucumber grated on a fine grater, chopped parsley, salt and pepper to taste. Mix everything thoroughly and serve in a gravy boat.
Tomato-based sauces are great for fatty fish.
Ingredients:
2 stack tomato juice
2 tbsp. l. flour (no top)
2 tbsp. l. butter,
1 tsp Sahara,
salt - to taste.
Cooking:
Pour the tomato juice into a saucepan, place over medium heat and bring to a boil. Mix softened butter with flour and stir until smooth. Add sugar, salt. Combine the resulting mixture with tomato juice, stir and bring to a boil again. Strain the finished sauce through a sieve and serve with boiled or fried fish, adding (if desired) a little more salt or sugar.
Mustard sauce for fish
Ingredients:
2 tsp mustard,
6 art. l. vegetable oil,
2-3 egg yolks,
parsley, lemon juice and salt - to taste.
Cooking:
Whisk the egg yolks with the mustard to a paste. Then add vegetable oil, lemon juice, chopped parsley and mix well.
It is known that fish sauces in our time can be easily bought at any supermarket. But how can your sauces, prepared with love for your family, compare with those that stand in even rows on the shelves? Of course not! Prepare sauces for fish yourself and delight the household with your new culinary delights!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
There are a lot of sauces for fish and meat. Actually, this is why the question of how to properly prepare sauces for fish and meat is so relevant today. It is because of this, let's look at the basic sauces and the rules for their preparation.
Sauces bring real variety to the taste of different ingredients. That is why it is very important to know how to properly prepare sauces for fish and meat. Such sauces are most often based on real broths, in which the given fish or meat was actually cooked. There is one main rule for all sauces - the richer the broth you get, the more aromatic and nutritious the sauce will be.
White sauce for fish recipe
The most popular is white sauce for fish. The cooking method is quite simple. To properly prepare sauces for fish and meat, you need to melt 1 full tbsp in a deep frying pan. a spoonful of homemade butter. In this oil, lightly fry 1 tbsp. a spoonful of wheat flour. Then, pour in the same two glasses of the strongest fish broth and cook it all together for about 10 minutes. Salt the sauce for fish and meat to taste, then add 1 tablespoon of fresh lemon juice. Last but not least, stir in the sauce 2 tbsp. spoons of fresh 20% sour cream and another fresh egg yolk. To taste, you can add finely chopped dill, or strong grated horseradish, or finely chopped pickled cucumbers.
Egg-butter sauce for fish recipe
There is also a popular egg-and-butter sauce that can be properly prepared for fish. His idea is even simpler, and therefore he emphasizes the taste of the fish. Finely chop two small boiled eggs. Then, in order to properly prepare the sauce, heat about 100 g of good butter in a pan, then put two whole eggs into it, a little more chopped greens, in the form of parsley and 1 tbsp. a spoonful of real lemon juice.
Mayonnaise sauce for meat and fish recipe
Very simple mayonnaise sauce with pickled cucumbers to fish meat. In order to properly prepare the sauce for fish and meat, take pickled cucumbers (150 g) and be sure to peel them, then finely cut into cubes. Then just put them in ready-made mayonnaise (200 g) and put 1 tbsp. a spoonful of any ketchup. Mix everything well and then serve in a gravy boat.
Spicy Meat Juice Sauce Recipe
Cooking for meat spicy sauce from meat juice. This is, so to speak, an option in own juice. For example, when roasting, pieces of meat in a pan release their meat juice. Take this juice, and dilute it with boiling water or broth, then boil it well for only 3 minutes. Then just pour over the pieces of meat with this simple sauce through a sieve.
Now you know a few basic sauces, and you know how to properly prepare sauces for fish and meat.
