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Delicious and simple sauces: recipes

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by Ekaterina Vasilieva - Apr 27, 2017

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Even a deliciously cooked dish will taste even better when seasoned with the right sauce. It is very easy to prepare such dressings for dishes yourself, but the result will definitely delight both you and your loved ones. In this article, we offer you recipes for a wide variety of sauces that you will surely want to use.

Creamy sauce recipe

Classical

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

Fry the flour in a dry skillet 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, constantly stirring, and let the sauce boil. You need to stir constantly, this will prevent the formation of lumps.
Add spices and salt - done.

With cheese

one and a half glasses of heavy cream;
half a glass of broth, you can take both meat and fish;
100 g natural butter;
100 g of good cheese;
a couple 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 it also needs to be chopped.
Melt the butter in a water bath. After the butter has become liquid, add cheese, broth and cream to it.
Continue heating the mixture in a water bath and stir constantly until everything is smooth.
Add the yolks, whipped with a fork, season the sauce, salt and sprinkle with nutmeg.
After five minutes, the sauce is ready. It is very important not to let it boil during this time.
Remove the sauce from the stove and chop the chopped dill while still hot and stir.

Creamy mayonnaise

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

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

To make this sauce, simply mix together all of the above ingredients and you're done!

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 in that it has a very simple base, which includes only three components: flour, milk and butter. But now you can find many very 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 to your liking by using different amounts of flour.

Classic version of the sauce

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

Melt the butter in a skillet and add flour. Stir until the flour darkens slightly.
Remove the pan for a while and pour in the milk. Stir well to loosen any lumps. Put it back on the stove and hold until the composition becomes thick. At this time, salt the composition.

With olive oil

If you are confused by the presence of pieces of onion in the sauce, the finished composition can be passed through a blender, making the mass homogeneous. But with onions, the sauce will get a piquant note, so do not rush to give it up.

half a glass olive oils;
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, immerse the flour in it and continue frying until a “tan” appears on the flour.
Pour milk in a thin stream and stir constantly so that no lumps appear.
The composition should be cooked for about ten minutes. During this period, you need to pepper, salt and season the sauce.

Tomato sauce recipe

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

Classic version

a large spoonful of olive oil;
garlic clove;
dried herbs such as dill
a pound 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, then they need to be peeled and finely chopped.
Heat a skillet with oil and fry the chopped garlic in it, use only low heat.
Add chopped onion to the garlic and fry until translucent and soft.
Dip the tomato base and herbal spices into the skillet. Turn on the lowest heat and let simmer until thickened, usually about 60 minutes. The process is not the fastest, but the sauce is excellent!

Sauce with broth

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

In a well-heated frying pan with butter, fry the flour and pour in the prepared broth. Stir well so that there are no lumps.
Combine tomato puree with herbs and spices, acid, sugar and salt and also immerse in 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 it to a low boil again. Then he will be completely ready.

Chicken sauce

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

Tomato paste sauce

This sauce can be used not only to dress dishes, but also to use it as an addition to sandwiches or croutons.

300 g chicken fillet;
a large spoonful of flour;
large tomato;
onion;
a glass of chicken broth;
a couple of tablespoons of tomato sauce;
salt with spices on your own.

Chop the onion and fry it.
Dip flour to the onion, and after a couple of minutes and tomato sauce with peeled tomato.
As soon as there is a homogeneous composition in the pan, dilute it with broth and boil. Last but not least, the chicken is put into the sauce (boiled and chopped into pieces). The whole composition is thoroughly mixed and stewed for about five minutes.

With ginger

a pound of chicken fillet;
onion and carrot;
3/4 cup kefir;
three garlic cloves;
1/4 cup soy sauce
a small spoonful 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.

Peel, rinse and dry the chicken, cut it into small strips and place in a bowl.
Sprinkle the meat with lemon juice, add 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 butter into a frying pan and first put the roots, frying for five minutes.
Mix the chicken with the starch and also immerse it in the pan. Pour in the marinade, add salt, sugar, water, herbs. Cover 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, due to which they are very versatile in use and will decorate the taste of almost any dish. Often in the cooking process, to add sourness, chefs use the juice of lemon, orange, apples or sour berries, but sugar, honey, or even jam are suitable to add a touch of sweetness. Remember, if starch is part of the sauce, then before adding it to the total mass, it must be diluted in water and stirred so that there are no lumps.

Chinese sauce

some ginger root;
two large spoons of brown sugar (can be replaced with plain white, but still undesirable);
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 tablespoons of vegetable oil;
table vinegar (6%) tablespoon;
bulb;
3/4 cup sour juice (from apples or orange);
a large spoonful of starch.

Melt the vegetable oil and start putting in turns: finely chopped onion, then garlic, and then ginger.
After frying a little, pour in the soy sauce with vinegar, add sugar, juice and ketchup. Mix everything well and let it simmer for a bit.
Pour the starch previously diluted in water to the total mass. Boil again. As soon as the mass begins to thicken, it's done.

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

Meat sauce

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

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

Red currant sauce

half a glass of currant berries;
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 liking.

Heat the water and add butter and sugar to it.
As soon as everything is dissolved, immerse the berries and spices with mint. Simmer everything until the currants give juice. The fire needs to be made larger, but do not cover with a lid.
Finely chop the cherry leaves and onions and dip in the sauce. Continue simmering until the onion is tender and thick, lightly covering with a lid and reducing heat. Salt.

Teriyaki sauce recipe

Japanese cuisine has recently become very popular, so borrowing recipes from oriental cuisine is also gaining momentum. Interestingly, with this sauce, meat, poultry or fish acquire a beautiful glossy sheen, due to which the dish turns out to be even more appetizing. Outwardly, 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 when needed. By the way, after a couple of hours of marinating in such a sauce, even the toughest meat becomes very tender.

Soy sauce based

Natural soy sauce cannot be cheap, because the process of its preparation is not simple and quick, so do not grab the cheapest bottle from the store shelf. Carefully study the composition and shelf life of the product, and only then make a decision on its purchase. Only with real soy sauce can you make an amazing meal.

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

Combine the soy sauce with the wine and combine with the rest of the ingredients in a small saucepan.
Put on a small heat and keep on it until the honey is completely dissolved.

That's all, done. Now with him you can create dishes: Season salads, marinate meat or water rice with 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 couple of garlic cloves;
a couple of spoons of hot sesame seeds and the same amount of natural honey.

All the ingredients need to be prepared: chop the herbs thoroughly, chop the garlic in a mortar, melt the honey using a water bath.
Cook the sesame seeds for a few minutes.
Arrange all the ingredients in a bowl.

This sauce is ideal for cooking meat, fish and poultry. To do this, simply fill the meat with the finished composition and leave to marinate for several hours, occasionally remembering to shake it. And then cook as you like best.

Tartar sauce recipe

This is a cold sauce that comes from France, where the main ingredients are vegetable oil, chicken yolks and onions. It goes well with fish, vegetables and seafood. If you look at the version of the classic preparation of the sauce, the whole process resembles the manufacture of mayonnaise. Now this type of sauce can be purchased in almost any store, but nothing beats the product of our own production. This sauce will have a richer and more sophisticated taste.

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

Classic

Even once you have tasted your own tartare, you will forever refuse to purchase it from retailers.

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

Free the boiled eggs from the shell and divide it into yolks and whites.
Grind boiled yolks with raw and mustard. In the composition obtained from such manipulations, you need to introduce oil in a thin stream, while constantly whipping.
Chop boiled proteins, mushrooms, onions and cucumbers and combine them with sour cream, sugar, salt and other spices. Mix everything very thoroughly - you're done!

With the use of ready-made mayonnaise

A very simple recipe, but this makes it no less tasty. According to your preferences, you can experiment with its tastes, complementing different components and playing with their amount.

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

Chop the cucumbers very finely by hand and put them in one plate with the capers. Dip greens and garlic into them.
Pour mayonnaise into a bowl and mix everything thoroughly. Put 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.
Dip the tomato paste over the fried garlic. Transfer the whole mass to a bowl and combine with broth.
Peel the tomato, chop it into cubes and fry. Mash the pulp until mushy.
Combine all the ingredients, season with herbs and spices, salt. Chop the remaining garlic clove and submerge it.

With sour cream

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

Chop the greens thoroughly, pass the garlic through a grater.
Combine the garlic and sour cream, pour in the lemon juice, salt and season, add herbs.
The composition must be diluted with water to the state of kefir - it's done!

With bread

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

Preheat the oven to 200 ° C.
Peel the garlic.
Rub the bread with garlic and moisten each piece quite a bit in oil. Dry it in the oven, then grind it in a blender until it is finely crumbled.
Crush the garlic, remove the zest from the lemon, chop the herbs.
Mix everything with cooked crumbs.
Season and salt, add oil. Mix the entire composition in a blender.

Honey sauce recipe

To make a delicious sauce, all ingredients must be fresh and natural, especially honey. It is best to choose the floral types of this product. The prepared sauce will suit a variety of dishes, so feel free to experiment.

With tomatoes

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

Heat the oil in a skillet. Pour in the sauce, a little sugar, honey and ketchup.
Bring everything to a simmer, then remove from the stove and add the garlic and spices.

The sauce is ready, but we strongly recommend that you infuse it a little before using it so that the aroma opens up.

French

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

Melt honey beforehand using a water bath.
In a separate bowl, start whisking the butter and gradually adding the ingredients, only the honey should be the last.
As soon as everything is the same, beat for another minute until the color turns whitish. The composition should resemble mayonnaise.

This sauce is 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 astringency, which is where more and more variations of cooking come from.

Simple and lightweight

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

We need to make a syrup. To do this, take a spoonful of sugar with a slide, combine it with water and send it to a saucepan to cook until bubbles form, and then do not leave the composition on the stove for more than a minute.
As soon as the syrup has cooled down a little, immerse the mustard in it and mix everything thoroughly to a single mass. Then comes the mayonnaise. Season with 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 immerse the flour in it, frying until it acquires a golden hue.
Slowly, in a thin stream, pour in the prepared broth.
Salt, sugar.
In a separate bowl, combine the 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 delicious sauces.

Spicy sauce

Another popular and versatile type of sauce with which you can eat meat, fish, poultry, and even 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 of meat broth;
a small spoonful of sugar;
salt and spices.

Pre-heat the oven up to 200 ° C.
Chop the tomatoes and place them on a baking sheet with bell peppers and garlic (unpeeled). Leave to bake for three hours.
At the end of the time, take out the peppers, put them in a bag and tie them up. Do all this quickly to keep the steam from coming out.
Peel the tomato slices.
Hot peppers need to be soaked for half an hour.
Peel the bell peppers and grind them with a blender.
Free hot peppers from seeds, chop finely and combine with bell peppers.
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 to halve the total volume.

Orange sauce

The purpose of this sauce is to enhance the taste of seafood and fish. It is especially good to pour the dish with it until it is sent to the oven, then it will be saturated with the divine aroma as much as possible.

a couple of fresh juicy oranges;
a large spoonful of horseradish;
salt with sugar to taste;
zest of one lemon;
three large tablespoons of dry white wine.

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

Balonese sauce

The only drawback of this sauce is the duration of its preparation. Professionals spend only two to four hours on it. But it is delicious and well worth it.

a couple of garlic cloves;
a spoonful of olive oil;
onions, carrots, celery;
250 g each of pork and ground beef (that's right, you can't replace it with homemade ones);
85 g pancetta;
1.5 cups of milk;
25 g butter;
800 g of canned tomatoes;
300 ml of dry red wine.

Peel and chop the garlic.
Pour butter into a saucepan and add butter to melt.
Chop the vegetables and dip them in a saucepan with butter along with the pancetta. Fry the composition for ten minutes. When doing this, make sure the vegetables are golden, not brown.
Next, place the minced meat and knead everything very well so that no lumps form.
Pour in milk and turn up the heat, letting it boil. If the milk starts curdling in the process - don't panic! It will go away by itself.
Pour in the wine and let it boil again over maximum heat.
Next, tomato paste and finely chopped tomatoes are sent to the saucepan. Season, salt and pepper. Reduce the fire to a minimum, cover a little with a lid and leave to simmer for a couple of hours.
At the end of two hours, the sauce must be removed from the heat and allowed to stand under a closed lid for another half hour.