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Delicious and simple sauces: recipes

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by Ekaterina Vasilyeva - Apr 27, 2017

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Even a deliciously prepared dish will be even tastier if seasoned with the right sauce. It is very simple to prepare such dressings for dishes yourself, but the result will definitely please both you and your loved ones. In this article we offer you recipes for a variety of sauces that you will probably want to use.

Cream sauce recipe
Bechamel sauce
Tomato sauce recipe
Chicken sauce
Sweet and sour sauces
Teriyaki sauce recipe
Tartar sauce recipe
Garlic Sauce Recipes
Honey sauce recipe
Mustard sauce
Other delicious sauce recipes

Cream sauce recipe

Classic

a glass of 20% cream;
a large spoon of flour;
a large spoon of butter;
spices and salt according to personal preference.

Fry the flour in a dry frying pan until it turns golden brown.
Add butter to it and mix well. Fry the flour and butter a little.
Pour in the cream in a thin stream, stirring constantly, and let the sauce boil. You need to stir constantly, this will prevent the formation of lumps.
Add spices and salt - ready.

With cheese

one and a half glasses of heavy cream;
half a glass of broth, you can take either meat or fish;
100 g natural butter;
100 g of good cheese;
a pair of yolks;
salt and spices at your discretion;
half a bunch of dill;
nutmeg to your taste.

Pass the cheese through a coarse grater. If you take whole nutmeg, then at this stage you also need to chop it.
Melt the butter using a water bath. After the butter becomes liquid, add cheese, broth and cream to it.
Continue heating the mixture in a water bath and stir constantly until everything becomes homogeneous.
Add the yolks beaten with a fork, season the sauce, salt and sprinkle with nutmeg.
After five minutes the sauce will be ready. It is very important not to let it boil during this time.
Remove the sauce from the heat and while still hot, crumble the chopped dill and stir.

Creamy mayonnaise

An interesting cooking option that does not require any heat treatment and is extremely easy to prepare.

a glass of heavy cream;
a large spoon of mustard, not dry, but ready-made;
a large spoon of lemon juice;
salt and spices to your taste;
100 g mayonnaise.

To make this sauce, simply mix together all the ingredients listed above and you're good to go!

Bechamel sauce

One of the simplest and at the same time popular types of sauce that can be found in European cuisine. It is convenient because it has a very simple base, including only three components: flour, milk and butter. But now you can find many different variations of its preparation, because even one, at first glance, insignificant component can radically change its taste. Remember that you can adjust the thickness of the sauce at your discretion by using different amounts of flour.

Classic version of the sauce

100 g natural butter;
a couple of large spoons of flour;
half a liter of milk;
salt.

Melt the butter in a frying pan and add flour. Stir until the flour darkens a little.
Remove the pan for a while and pour in the milk. Mix thoroughly to remove any lumps. Place it on the stove again and keep it there until the mixture becomes thick. At this time, salt the composition.

With olive oil

If you are confused by the presence of onion pieces in the sauce, you can pass the finished mixture through a blender, making the mass homogeneous. But with onions, the sauce will get a spicy note, so don’t rush to give it up.

half a glass olive oil;
bulb;
two large spoons of flour;
half a liter of milk;
salt and spices to taste.

Finely chop the onion and fry. As soon as it becomes soft and golden, add flour to it and continue frying until a “tan” appears on the flour.
Pour in the milk in a thin stream and stir constantly to avoid lumps.
The mixture should be cooked for about ten minutes. During this period you need to add pepper, salt and season the sauce.

Tomato sauce recipe

To make tomato sauce excellent, you need to prepare it only from fresh, juicy tomatoes that have a bright red color. Vegetables with veins, greenish and brown are not suitable, the sauce from them is completely wrong. Therefore, try to carefully select the ingredients for your dishes.

Classic version

a large spoon of olive oil;
garlic clove;
dried herbs, such as dill;
half a kilo of tomato pulp (you can take about 800 g of tomatoes);
bulb;
salt and spices to taste.

Tomato pulp is the base of the sauce. If you have tomatoes, you need to peel them and chop them finely.
Heat a frying pan with oil and fry the chopped garlic in it, using only low heat.
Add chopped onion to the garlic and fry until it becomes transparent and soft.
Place the tomato base and spices and herbs into the pan. Turn the heat down to the lowest setting and leave to simmer until thickened, usually about 60 minutes. The process is not the fastest, but the sauce turns out excellent!

Sauce with broth

pure strained broth, about one and a half glasses;
25 g butter;
a large spoon of flour;
20 g each of carrots and onions;
250 g tomatoes;
five grams of sugar;
a pinch of lemon acid;
parsley and bay leaf, salt and spices to taste.

Fry the flour in a well-heated frying pan with butter and pour in the prepared broth. Mix well so that there are no lumps.
Combine tomato puree with herbs and spices, acid, sugar and salt and also add to the broth. Mix everything and simmer for half an hour.
If you want to make the sauce as beautiful as possible, then after these 30 minutes, strain the sauce and bring to a low boil again. Then he will be completely ready.

Chicken sauce

Chicken sauce is universal on all sides; it can be served with almost anything: vegetables, cereals, pasta and even poultry. There are a lot of cooking variations, so there is plenty to choose from. By the way, chicken can be included either cut into strips, chopped, or in the form of pieces. Some people use a blender to make the sauce completely smooth.

Sauce with tomato paste

This sauce can not only season dishes, but also use it as an addition to a sandwich or croutons.

300 g chicken fillet;
a large spoon of flour;
large tomato;
onion;
a glass of chicken broth;
a couple of spoons of tomato sauce;
salt and spices at your discretion.

Chop the onion and fry it.
Add flour to the onion, and after a couple of minutes add tomato sauce with peeled tomatoes.
As soon as there is a homogeneous composition in the frying pan, dilute it with broth and boil. Lastly, the chicken (boiled and chopped into pieces) is added to the sauce. The whole composition is thoroughly mixed and simmered for about five minutes.

With ginger

half a kilo of chicken fillet;
onion and carrot;
3/4 cup kefir;
three garlic cloves;
1/4 cup soy sauce;
a small spoon of grated ginger root;
50 g olive oil;
30 g starch (from potatoes);
1/3 cup of water;
pepper, curry, herbs and dill to taste.

Clean, rinse and dry the chicken, cut it into small strips and place in a bowl.
Sprinkle the meat with lemon juice, pour in soy sauce, kefir, ginger, curry and pepper. Leave to marinate for 4 hours.
Chop the onion, cut the carrots into strips, chop the garlic.
Pour oil into the frying pan and add the roots first, frying for about five minutes.
Mix the chicken with starch and also place in the frying pan. Pour in the marinade, add salt, sugar, water, herbs. Cover with a lid and simmer for half an hour.
Turn off the heat and let the sauce settle.

Sweet and sour sauces

Sweet and sour sauces are popular due to their, so to speak, average taste, which makes them very versatile in use and will enhance the taste of almost any dish. Often during the cooking process, cooks use the juice of lemon, orange, apples or sour berries to add sourness, but to add a touch of sweetness, sugar, honey or even jam are suitable. Remember, if the sauce contains starch, then before adding it to the total mass, it must be diluted in water and mixed so that there are no lumps.

Chinese sauce

a little ginger root;
two large spoons of brown sugar (can be replaced with plain white, but still not advisable);
two large spoons of water;
two large spoons of ketchup;
two large spoons of natural soy sauce;
a couple of cloves of garlic;
three large spoons of vegetable oil;
table vinegar (6%) tablespoon;
bulb;
3/4 cup sour juice (from apples or oranges);
a large spoon of starch.

Melt the vegetable oil and start adding one by one: finely chopped onion, then garlic, and then ginger.
After frying a little, pour in soy sauce and vinegar, add sugar, juice and ketchup. Mix everything well and let it simmer a little.
Pour the starch previously diluted in water into the total mass. Boil again. As soon as the mass begins to thicken, it’s ready.

An interesting variation of sauce with pickles. First, the cucumbers need to be finely grated, so in the ingredients we will use the measure in the number of spoons.

Sauce for meat

three large spoons of pickled cucumbers;
two small spoons of starch;
a couple of small spoons of sugar and cognac;
half a small spoon of wine vinegar (can be replaced with table vinegar);
spices and salt at your discretion;
a large spoon of vegetable oil;
a small spoon of tomato paste.

Moisten the frying pan with a little oil, heat it and add the cucumbers. Simmer them for about five minutes.
In a separate bowl, gradually combine the remaining ingredients and turn everything into a homogeneous mass. Gradually add water, the volume of which is approximately one and a half to two glasses.
Pour into the cucumbers and wait until the starch is cooked and the sauce becomes thick.
Cook for about five minutes on the lowest heat and that’s it, the sauce is ready.

Redcurrant sauce

half a glass of currants;
half a glass of water;
half an onion;
25 g butter;
a couple of cherry leaves and a small sprig of mint;
a few peas of black pepper and cloves;
salt and spices to your taste.

Heat the water and add butter and sugar to it.
As soon as everything is dissolved, add the berries and spices with mint. Simmer everything until the currants release juice. The fire needs to be made larger, but do not cover it with a lid.
Finely chop the cherry leaves with the onion and immerse in the sauce. Continue to simmer until the onion softens and the mixture thickens, slightly covering with a lid and reducing the heat. Add some salt.

Teriyaki sauce recipe

Japanese cuisine has recently become very popular, so borrowing recipes from oriental cuisine is also gaining momentum. It’s interesting, but with this sauce, meat, poultry or fish acquires a beautiful glossy shine, making the dish even more appetizing. Externally, the finished sauce is somewhat reminiscent of syrup, slightly lighter than soy sauce. The finished product can be safely stored in the refrigerator and used if necessary. By the way, after a couple of hours of marinating in this sauce, even the toughest meat becomes very tender.

Soy sauce based

Natural soy sauce cannot be cheap, because the process of preparing it is not simple and quick, so don’t grab the cheapest bottle off the store shelf. Carefully study the composition and expiration date of the product, and only then make a decision to purchase it. Only with real soy sauce can you cook an amazing dish.

six spoons of soy sauce;
a couple of large spoons of natural honey;
dry white wine, ideally if it is rice wine, in the amount of six spoons;
a large spoon of ground ginger;
chopped garlic clove.

Combine soy sauce with wine and combine in a small saucepan with the remaining ingredients.
Place on low heat and keep on it until the honey has completely dissolved.

That's it, ready. Now with him you can create dishes: dressing salads, marinating meat or pouring over rice and vegetables.

Orange

half a glass of soy sauce;
a couple of teaspoons of sesame oil;
a couple of oranges;
a couple of tablespoons of fresh ginger;
half a glass of green onions;
a pair of garlic cloves;
a couple of spoons of hot sesame seeds and the same amount of natural honey.

All ingredients need to be prepared: carefully chop the greens, chop the garlic in a mortar, melt the honey in a water bath.
Fry the sesame seeds for a few minutes.
Combine all ingredients in a bowl.

This sauce is ideal for cooking meat, fish and poultry. To do this, simply pour the prepared mixture over the meat and leave to marinate for several hours, remembering to shake periodically. And then cook as you like.

Tartar sauce recipe

This is a cold sauce that came from France, where the main ingredients are vegetable oil, chicken yolks and onions. Pairs well with fish, vegetables and seafood. If you look at the version of the classic sauce preparation, the whole process is reminiscent of making mayonnaise. Now this type of sauce can be purchased in almost any store, but nothing compares to a home-made product. This sauce will have a richer and more refined taste.

Some variations of the preparation of the sauce involve the use of raw yolks, so you need to take not only fresh ones, but also those whose quality there is no doubt at all. Otherwise, it is better to take a recipe that uses boiled yolks. Vegetables contained in the sauce should be cut very finely, but under no circumstances should they be chopped with a blender. The chunks in the tartare are the highlight of this sauce.

Classic

Even after trying your own homemade tartare once, you will forever refuse to purchase it from retailers.

a couple of boiled eggs;
a couple of raw yolks;
120 g vegetable oil;
a large spoon of chopped green onions;
40 g finely chopped pickled mushrooms;
pickled cucumber;
40 g mustard;
120 g sour cream;
salt, sugar, spices and lemon juice according to your own preferences.

Remove the boiled eggs from the shell and divide it into yolks and whites.
Grind the boiled yolks with raw and mustard. You need to add oil into the mixture obtained from such manipulations in a thin stream, while constantly whisking.
Chop the boiled whites, mushrooms, onions and cucumbers and combine them with sour cream, sugar, salt and other spices. Mix everything very thoroughly and you’re done!

Using ready-made mayonnaise

A very simple recipe, but that doesn’t make it any less delicious. According to your preferences, you can experiment with its tastes, complementing different components and playing with their quantities.

a glass of good mayonnaise;
five pickled gherkins;
a couple of large spoons of capers;
five garlic cloves;
30 g mustard;
a large spoon of chopped dill.

Chop the cucumbers very finely by hand and place them in one plate with the capers. Add herbs and garlic to them.
Pour mayonnaise into a bowl and mix everything thoroughly. Place in the refrigerator to cool and soak for a while.

Garlic Sauce Recipes

Broth sauce

a couple of spoons of tomato paste;
one tomato;
garlic;
broth and spices.

Chop half a head of garlic and fry in oil. Set one clove of garlic aside.
Add tomato paste to the fried garlic. Transfer the entire mass into a bowl and combine with the broth.
Remove the peel from the tomato, chop it into cubes and fry. Mash the pulp to a paste.
Combine all ingredients, season with herbs and spices, and salt. Chop the remaining garlic clove and add to the mixture.

With sour cream

a glass of good sour cream;
a couple of garlic cloves;
lemon juice;
green;
spices and salt.

Chop the greens thoroughly, pass the garlic through a grater.
Combine garlic and sour cream, pour in lemon juice, salt and season, add herbs.
The composition needs to be diluted with water to form kefir - ready!

With bread

half white bread;
lemon;
green;
olive oil;
salt and spices.

Preheat the oven to 200°C.
Peel the garlic.
Rub the bread with garlic and soak each piece a little in oil. Dry it in the oven, then grind it in a blender to fine crumbs.
Squeeze the garlic, remove the zest from the lemon, chop the herbs.
Mix everything with the prepared crumbs.
Season and add salt, add oil. Mix the entire composition in a blender.

Honey sauce recipe

To prepare a delicious sauce, all ingredients must be fresh and natural, especially honey. It is best to choose the flower species of this product. The prepared sauce will go well with a variety of dishes, so don't be afraid to experiment.

With tomatoes

50 g natural honey;
100 g ketchup;
100 g soy sauce;
garlic;
vegetable oil;
pepper and a spoon of sugar.

Heat the oil in a frying pan. Pour in the sauce, a little sugar, honey and ketchup.
Bring everything to a boil, then remove from heat and add garlic and spices.

The sauce is ready, but we strongly recommend that you leave it for a little while before using it so that the aroma develops.

French

three spoons of olive oil;
one and a half spoons of vinegar;
half a teaspoon of mustard;
50 g honey;
salt and pepper.

Pre-melt the honey using a water bath.
In a separate bowl, begin to beat the butter and gradually add the ingredients, only the honey should be the last.
Once everything is combined, beat for another minute until the color turns whitish. The composition should resemble mayonnaise.

This sauce can be stored for about a week and only in the refrigerator.

Mustard sauce

Mustard sauce is not only tasty, but also healthy. By the way, mustard itself is already a mustard sauce, but our compatriots want even more tartness, which is where more and more new variations of preparation come from.

Simple and easy

a couple of spoons of the strongest mustard;
a spoonful of water;
spoon of sugar;
spoon of mayonnaise.

You need to prepare syrup. To do this, take a heaped spoonful of sugar, combine it with water and put it in a saucepan to cook until bubbles form, and then do not leave the mixture on the stove for more than a minute.
As soon as the syrup cools down a little, immerse the mustard in it and mix everything thoroughly to a single mass. Then comes the mayonnaise. Add salt and season as desired.

Egg

a couple of spoons of butter and mustard;
a spoonful of sour cream;
half a liter of broth;
one yolk;
lemon juice;
salt, sugar, pepper and spices to taste.

Melt the butter and add flour to it, frying until it acquires a golden hue.
Slowly pour in the prepared broth in a thin stream.
Salt and sugar.
In a separate bowl, combine mustard with sour cream and lemon juice.
Boil the broth and combine with sour cream and mustard. Mix everything very thoroughly and remove from heat. Then sprinkle with chopped herbs.

Other delicious sauce recipes

Finally, we offer several options for other, but no less tasty sauces.

Hot sauce

Another popular and versatile type of sauce with which you can eat meat, fish, poultry, and even French fries.

a couple of tomatoes;
a couple of sweet peppers;
four hot peppers;
a couple of garlic cloves;
a couple of spoons of tomato paste;
1.5 cups meat broth;
a small spoon of sugar;
salt and spices.

Preheat the oven to 200°C.
Chop the tomatoes and place them on a baking sheet along with the sweet pepper and garlic (unpeeled). Leave to bake for three hours.
When the time is up, remove the peppers, put them in a bag and tie them. Do all this quickly to prevent steam from escaping.
Remove the peels from the tomato slices.
Hot peppers need to be soaked for half an hour.
Peel the sweet peppers too and grind them in a blender.
Remove the seeds from the hot pepper, finely chop it and combine it with the sweet pepper.
In a blender, combine the tomatoes, tomato paste, sugar, broth and spices into a single mass. Then mix the resulting mass with peppers and put on fire. Simmer for a quarter of an hour until the total volume is reduced by half.

Orange sauce

The purpose of this sauce is to improve the taste of seafood and fish. It is especially good to pour it over the dish before it goes into the oven, then it will be maximally saturated with the divine aroma.

a couple of fresh juicy oranges;
a large spoon of horseradish;
salt and sugar to taste;
zest of one lemon;
three large spoons of dry white wine.

Squeeze the juice out of the fruit.
Grind the zest.
Combine horseradish, zest, wine. Add salt with sugar and spices.
Mix all ingredients and you can use.

Balognese sauce

The only downside to this sauce is the length of time it takes to prepare. Professionals spend two to four hours on it alone. But it is very tasty and worth it.

a couple of garlic cloves;
a spoonful of olive oil;
onions, carrots, celery;
250 g each of minced pork and beef (that’s right, homemade cannot be replaced);
85 g pancetta;
1.5 glasses of milk;
25 g butter;
800 g canned tomatoes;
300 ml dry red wine.

Peel and chop the garlic.
Pour oil into a saucepan and add butter to melt.
Chop the vegetables and place them in a saucepan with the oil along with the pancetta. Fry the mixture for ten minutes. At the same time, make sure that the vegetables are golden and not brown.
Next, place the minced meat and knead everything very well so that no lumps form.
Pour in the milk and increase the heat, letting it boil. If the milk starts to curdle during the process, don’t panic! It will go away on its own.
Pour in the wine and let it boil again at maximum heat.
Next, tomato paste and finely chopped tomatoes are added to the saucepan. Season, salt and pepper. Reduce the heat to low, cover slightly with a lid and leave to simmer for a couple of hours.
At the end of two hours, the sauce should be removed from the heat and allowed to stand under a closed lid for another half hour.