Dessert sauces. Recipes for making sweet sauces with photos Sweet sauce for pouring pies

Directory “HOME BAKING”:

Jelly, mousses, dessert creams, puddings, casseroles, manna cakes, baked fruits, fresh berries, baked goods and other sweet dishes are served with fruit and berry, egg, milk, cream, vanilla, coffee, chocolate and other sauces.
Sauces are prepared from apples, pears, apricots, peaches, dried apricots, plums, quinces, pineapples, oranges, tangerines, lemons, berries, almonds, using vanillin or vanilla sugar, potato starch, chocolate, sugar, honey, spices, fruit and berries juices, grape wines, cognac, liqueurs, syrups, milk, sour cream, eggs, cream, cocoa, coffee, wheat flour.
Sauces are divided into hot and cold.
Some sweet dishes are sprinkled with sauce when serving, while for other sweet dishes the sauce is served separately in a gravy boat.

Sweet milk sauce

Ingredients :
- 2 yolks
- 2 tbsp. l. granulated sugar
- 2 tbsp. l. flour
- 1 liter of milk
- vanillin.

Preparation

Grind the egg yolks with sugar and flour, dilute with 1 glass of milk. Boil the rest of the milk, add the prepared mixture, vanillin and heat while stirring.
The consistency of the sauce should be no thicker than cream.
Served with berry and fruit dishes and other sweet dishes.

Milk sauce (Ukrainian cuisine)

Ingredients :
- 50 g wheat flour
- 50 g butter
- 0.5 l milk
- 100 g granulated sugar
- vanillin
- 3 yolks.

Preparation

Saute the wheat flour in butter, add hot milk and, stirring continuously, bring to a boil. Then add sugar, vanillin and boil for 5 minutes.
You can also add raw yolks, beaten with sugar, to the gravy.

Cream sauce

Ingredients :
- 2 cups cream
- 2 tbsp. l. granulated sugar
- 6 egg yolks
- vanillin.

Preparation

Put the cream on the fire in a saucepan, boil, add granulated sugar, a little vanilla, remove from the stove.
Grind raw yolks with 2 tbsp. l. very cooled cream, pour it into the boiled cream and heat, stirring, over low heat until a thick, homogeneous mass is obtained.

Creamy gravy (Ukrainian cuisine)

Ingredients :
- 50 g flour
- 50 g butter
- 1 kg sour cream
- 100 g granulated sugar
- vanillin to taste.

Preparation

Saute the wheat flour, cool, add melted butter, sour cream, sugar, vanillin and, stirring continuously, bring to a boil, cool.

Vanilla sauce

Ingredients :
- 6 yolks
- 2 tsp. flour
- 6 glasses of milk
- 1 packet of vanillin.

Preparation

Grind raw yolks with sugar until white, add flour and stir, dilute with hot milk while stirring and boil without bringing to a boil.
When the sauce thickens, remove from heat and add vanilla.
Served with pudding, casserole, cream, etc.

Coffee sauce

Ingredients :
- 4 tsp. coffee
- 0.5 l of water
- 4 tsp. granulated sugar
- a pinch of vanillin
- 2 tsp. potato starch.

Preparation

Pour coffee into boiling water, add sugar, vanillin, let it brew, strain through cheesecloth. Dilute starch in cold water and add to coffee, boil while stirring, cool.
Coffee sauce can be prepared without sugar; in this case, add condensed milk to the finished sauce.

Whipped coffee sauce

Ingredients :
- 50 g ground coffee
- 400 g water
- 300 g granulated sugar
- 1 g vanillin
- 200 g butter
- 5 yolks
- 100 g of powdered sugar.

Preparation

Pour boiling water over ground natural coffee, bring to a boil with continuous stirring and leave for 30 minutes to infuse. Then cool, strain, add sugar, vanillin, melted butter, bring to a boil and cool.
Grind the yolks well with powdered sugar, add to the sauce and bring to a boil again, stirring constantly.
Whisk the sauce and place in a cold place.

Coffee-rum sauce

Ingredients :
- 4 yolks
- 3 tbsp. l. granulated sugar
- 1 liter of strong coffee
- 5 tbsp. l. Roma
- 200 g whipped cream.

Preparation

Grind the egg yolks with sugar, add hot coffee and beat the mixture in a water bath until thick, cool, add rum and whipped cream.
Served with berry and fruit dishes and other sweet dishes.

Chocolate sauce

Ingredients :
- 50 g chocolate
- 2 tbsp. l. granulated sugar
- 0.5 l milk
- 1 tsp. potato starch
- vanillin
- rum to taste.

Preparation

Mix grated chocolate with sugar. Boil milk, pour into chocolate powder in parts, stirring, boil, add starch diluted with cold cream. Heat the sauce and add vanillin and rum.
Served with berry and fruit dishes and other sweet dishes.

Whipped chocolate sauce

Ingredients :
- 200 g cocoa powder
- 0.5 l milk
- 500 g granulated sugar
- 200 g butter.

Preparation

Dissolve cocoa powder in milk, add sugar, melted butter, mix well and bring to a boil over high heat, then strain, cool and beat well.
Served with ice cream.

Chocolate sauce

Ingredients :
- 75 g chocolate
- 4 egg yolks
- 0.75 cups granulated sugar
- 2 tbsp. l. (incomplete) wheat flour
- 3 glasses of milk
- vanilla sugar on the tip of a knife.

Preparation

Grate the chocolate on a coarse grater and mix with egg yolks mashed with sugar. Lightly fry the flour, stirring, cool and combine with the yolks.
While stirring, dilute the mixture with hot milk, pouring it in a thin stream, add vanilla sugar and heat until thickened, without bringing to a boil.
Chocolate sauce is served with puddings and casseroles.

Whipped chocolate sauce

Ingredients :
- 2 eggs
- 100 g granulated sugar
- 4 tbsp. l. cocoa
- 1 liter of milk
- vanillin.

Preparation

Grind the yolks with sugar, cocoa and vanilla, dilute with hot milk, mix everything, put in a water bath and beat. At the end of whipping, add separately whipped whites to the sauce.
Serve hot with puddings.

Strawberry sauce

Ingredients :
- 100 g strawberries or strawberries
- 100 g sugar syrup.

Preparation

Sort the berries, rinse, pour boiling water over them, let the water drain, and then rub through a hair sieve. Boil the sugar syrup, skim off the foam, strain and cool. Mix the cooled syrup with berry puree.
The sauce is also prepared from other berries.
Served with various flour and cereal dishes, cold or hot.

Plum sauce

Ingredients :
- 500 g plums or 4 tbsp. l. plum jam
- 1.25 glasses of water
- 0.5 cups granulated sugar
- 0.5 glasses of wine
- 1 tsp. starch
- 5-6pcs. carnations
- cinnamon on the tip of a knife.

Preparation

Simmer washed pitted plums with sugar until tender, then rub together with the broth through a fine sieve, pour in grape wine, add starch previously diluted in a small amount of broth, bring to a boil and, stirring continuously, cook over low heat for 3-4 minutes, adding cinnamon and cloves, cool.
The sauce is served with puddings.

Apple sauce

Ingredients :
- 500 g fresh apples
- 250 g water
- 500 g of sugar syrup.

Preparation

Cut fresh sour apples lengthwise into 4 parts, remove seeds, place in a bowl, add hot water and cook covered until soft.
Rub the boiled apples and the broth through a sieve, add sugar syrup and boil for 10 minutes.
Served hot with pudding, rice cutlets, etc.

Apple sauce

Ingredients :
- 6 apples
- 1.75 glasses of water
- 1.7 cups granulated sugar
- 0.1 g cinnamon.

Preparation

Cut the washed apples, remove the core, cook until tender, then cool and rub through a fine sieve.
Add sugar and cinnamon to the resulting applesauce and cook for 10-12 minutes with continuous stirring, cool.

Whipped apple sauce

Ingredients :
- 6 eggs
- 150 g granulated sugar
- 2 tsp. potato starch
- 1 liter of apple juice
- citric acid or lemon juice to taste.

Preparation

Beat eggs with sugar, add starch, heated apple juice, place in a water bath and beat the contents until thick, then acidify with citric acid or lemon juice.
Serve hot or chilled with puddings.

Whipped apple sauce

Ingredients :
- 1 kg apples
- 0.5 l of water
- 500 g granulated sugar
- 5 g cinnamon
- 3 g citric acid
- 50 g starch.

Preparation

Peel and cut the washed apples into slices, boil in boiling water until tender, cool and rub through a sieve. Add sugar, cinnamon, citric acid, starch diluted with cold water and bring to a boil.
Whisk the sauce before serving.
Serve hot or cold.

Marmalade sauce

Ingredients :
- 100 g marmalade or fruit puree
- 0.5 l of water
- lemon or orange zest.

Preparation

Mash marmalade OR fruit puree, add boiled water, grated lemon or orange zest.

Apricot sauce

Ingredients :
- 400 g dried apricots
- 8 glasses of water
- 3 cups granulated sugar:

Preparation

Sort out the dried apricots, rinse and soak in cold water for 2-3 hours. When the apricots swell, cook them in the same water under the lid. Rub the cooked apricots through a fine sieve, transfer to a saucepan, add sugar and, stirring, cook over low heat so that the sauce does not burn.
The sauce is served hot and cold for porridges, casseroles, and puddings.

Whipped apricot sauce

Ingredients :
- 1 kg apricots
- 500 g granulated sugar
- 1 g vanillin
- 5 g citric acid
- 20 g starch.

Preparation

Wash fresh apricots, remove pits and peel, then cover with sugar and leave for 4 hours until juice appears.
Boil over low heat until tender, add vanillin, citric acid, stir and rub through a sieve, then pour in starch diluted with water and bring to a boil, cool and beat.

Apricot sauce

Ingredients :
- 500 g apricots
- 1-1.25 cups granulated sugar
- 0.75 glasses of water.

Preparation

Remove pits from washed, ripe apricots. Rub the apricots through a sieve, mix with sugar, add water, then, stirring, bring to a boil and cool.
Served with puddings, manna cakes, and creams.

Berry sauce I

Ingredients :
- 400 g berries
- 3/4 cup granulated sugar
- 1 liter of water
- 1 tbsp. l. potato starch.

Preparation

Rub fresh strawberries or raspberries through a sieve, add sugar, water, heat to a boil, then add potato starch diluted with cooled broth.
The sauce is served hot or cold for casseroles, puddings, and cereals.

Berry sauce II

Ingredients :
- 2 cups of berries (raspberries, strawberries, etc.)
- 1.5 cups granulated sugar
- 1 glass of water.

Preparation

Grind the sorted and washed berries using a mixer until a homogeneous puree-like mass is formed. Boil thick sugar syrup, combine it with berry puree and cool.
Served with puddings, casseroles, pancakes, creams.

Elena Shakaryan, head of the Coffeemania confectionery bureau Cake Buro, tells

Without sauces, there would be no fine cuisine in confectionery. The sauce is fifty percent of the taste and aroma, and also a beautiful presentation. Here, for example, is strawberry panna cotta: without sauce - just a dairy product, with strawberry sauce - a wonderful dessert that combines both milk taste and berry sweetness.

The dessert layer that looks just like sauce is not a sauce, but a filling. Confectioners call it a tablet. A tablet is usually made in exactly the same way, only a thickener is added to it. For example, you can coat biscuits with cranberry sauce, but to do this you need to make jelly out of it by adding pectin or gelatin to the berries: if we apply such a sauce without a thickener to a biscuit, something will be absorbed and something will leak out.

The sauce sets off and complements calm desserts. It's good to play with temperature differences - cold dessert with hot sauce. Nowadays, many beautiful servings have even been invented based on this: for example, you have a chocolate dome, the waiter pours hot sauce on it, the dome melts and the insides of the dessert are revealed, which can be made of anything - caramel, pear, and so on. Naturally, everything inside the dessert should be beautiful.

The sauces are also good with crispy hard cookies, those that are called chip cookies in English. Chocolate sauce is very suitable for them - the hard one is softened by the soft one, and eating these cookies becomes easier and more interesting.

There are self-sufficient desserts to which the sauce is suitable only as a decoration, like bright spots on the plate, because visual sensations are very important for the perception of food. On the contrary: the sauce can be a separate dish, like fruit and berry soup. We have such a full-fledged berry soup at Coffeemania on Lubyanka: pieces of different berries, drenched in strawberry-strawberry sauce. Chocolate soup also exists, but it's more like a chocolate shake

The basic confectionery sauces, on the basis of which all the others are made, are chocolate, caramel, fruit and berry, cream and the most complex one - crème anglaise.

Fruit and berry sauce

There are a huge variety of berry sauces. They go well with all kinds of soufflés and chocolate desserts, but for chocolate the berry or fruit must be unsweetened and aromatic - like passion fruit or strawberries. The only thing I wouldn’t recommend serving berry sauces with is coffee desserts. Berries do not go well with coffee; at least I have never been able to cope with this.

Berries are well diluted with liqueurs. I once had the opportunity to prepare such a sauce: we mixed strawberries with raspberries, poured port wine and Cointreau over the berries, and let it all sit for a while. It was a strong alcoholic sauce, it could have been softened and added sugar syrup, but we did not do this, but served it as is with ice cream - and it was a very popular dessert.

You can experiment endlessly with berry sauces. You can take a mixture of different wild berries. You can make it from exotic fruits - for example, the classic combination of mango and passion fruit is one of my favorites. Cranberry, orange and spice are a warm combination that works well in fall and winter. Berry sauces in season are as simple as shelling pears: go strawberries, currants, raspberries - puree them in a blender, rub through a sieve to remove the seeds, and the sauce is ready (you can just add a little sugar; such a fresh sauce is stored in the refrigerator for two days).

Here is a berry recipe that can be used not only with pancakes and cheesecakes, but also with serious dishes like steaks. Take two glasses of cranberries or cranberries mixed with lingonberries, 100 g of sugar and one cinnamon stick. Ground cinnamon is also sold, but it is better to take a stick, because its taste is subtler and not so pronounced; You can also add star anise if you like. Then you need a small piece of ginger - 10 grams. And also 10 ml of rum or cognac and 100 ml of water. Combine all this in one bowl, bring to a boil and simmer for five minutes. And you can make a puree from this, or you can leave it as is, so that you can feel the pieces of berries. Just don’t forget to take out the cinnamon and star anise.

Chocolate sauce

Chocolate sauces are suitable for almost all desserts: pastries, pancakes, cakes. A universal thing, but not for everybody: some people like a bitter sauce based on dark chocolate, others like a sweet sauce based on milk.

Chocolate sauce goes well with spicy tones - cinnamon, vanilla, anise, pepper, but when using spices, it is very important to be careful so that they do not overpower the aroma of chocolate. You can crush nuts into chocolate, or add ready-made praline. It's quite easy to add a jasmine flavor to the sauce, which also suits it very well: just brew jasmine tea in cream or water (depending on what shades you need) and use it as an ingredient.

Chocolate sauce goes well with coffee cake, and even better if the cake has a caramel layer. The combination of coffee, chocolate and caramel works very well due to their organoleptic properties.

Here is the recipe for the base sauce. Take 130 g of 70% chocolate, 250 ml of water, 125 g of cream and 70 g of sugar. Mix all this and cook over low heat for 10-15 minutes, until the mixture begins to slowly drain from a wooden spatula. Chocolate sauce can be served either hot or cold.

Caramel sauce

Caramel sauce can be shaded with spices; vanilla, lemongrass, and cardamom work especially well in it. It is good with savory desserts such as pancakes and cheesecakes.

Caramel sauce is prepared quickly, but it is quite difficult to prepare, and, most importantly, you need to prepare everything in advance so that it is at hand.

Take 150 ml cream, 225 g sugar, 100 g butter and 65 ml water. Make syrup from sugar and water, stirring until it acquires a beautiful caramel color. It is very important not to burn the sugar: if you bring it to a higher temperature, it will begin to taste bitter. The readiness of the sauce can be determined by its color - you need golden, honey, slightly brownish. If it starts to darken and a burning smell appears, that’s it, the sauce is spoiled. Then pour hot cream into the syrup, stir and add butter - you need a large container for this, because when the cream combines with the syrup, there will be a noisy reaction.

Creamy sauce

Since childhood, I remember how my mother gave me cottage cheese casserole with creamy sauce, and I still love this combination. Creamy sauce is also good with cheesecakes. But crepes anglaise tastes better to me; And it’s better not to serve creamy cheesecake with cheesecake, but take berry one.

The cream sauce has a neutral milky taste and you can't play with it much. It will rather add juiciness to the dessert - for example, it will perfectly complement a cottage cheese casserole.

A creamy sauce requires very fresh milk and cream. Take 600 ml of milk with a fat content of 3.2% or 300 ml of milk and 300 ml of cream (this will be tastier), 100 g of sugar, 15 g of starch, two yolks, 15 g of butter, a vanilla pod (or vanilla flavoring).

Mix starch, sugar and yolks in one container, and in another bring milk - or milk with cream - with vanilla to a boil (open the pod and add the seeds to the milk first, and then the rest). Then pour a little hot milk into the starch mixture - you need the temperatures of the liquids to equalize, you cannot have one cold and the other hot. And finally, brew the sauce like jelly: add a mixture of yolks and starch to hot milk, stir. Don't forget to remove the vanilla pod. At the very end, add butter and stir.

We can talk about crème anglaise (also known as crème anglaise) for a very long time; it is one of the most important sauces for a pastry chef; many desserts are prepared on its basis. It's essentially custard, only more liquid. Its name may be due to the fact that the British have many different desserts with this sauce.

Ready-made creme anglaise can be shaded with chocolate, mint, spices, and coffee. It is good to add liqueurs to it - both bitter and sweet, it absorbs everything. But when you add something to cream anglaise, its own taste is noticeably muffled, remember this if you value it. And with the help of an ice cream maker it is easy to make full-fledged ice cream from this sauce.

The technology for preparing crème anglaise is not easy, and the most important task is to get the right temperature, because it is easy to turn the sauce into an omelette. You may not succeed the first time, but with experience the skill will come. So: beat four yolks with sugar until white. Boil 400 ml milk with vanilla. Pour 100 ml of hot milk into the yolks so that the temperatures of both masses are slightly equalized. Then slowly pour the hot milk and vanilla into the egg-milk mixture, continuing to whisk. Simmer the sauce over low heat until the temperature reaches 82 degrees, stirring constantly with a wooden spatula or whisk. When the sauce begins to envelop it, it is ready. For beginners, it’s easier to prepare crème anglaise in a water bath; it takes a long time, about 15 minutes, but nothing will burn.

Who among you doesn't like sweets? It’s hard to find such a person, no, no, but you’ll want something juicy, aromatic, cold or a fiery sweet treat. Ice cream, cakes, crumpets, cookies, cheesecakes, etc. - there are so many great desserts to choose from. Most of them are served in restaurants garnished with aromatic sweet sauces. And what’s worse than homemade delicacies, why not please your loved ones with an original sauce made from fresh fruits, nuts or honey for your favorite pancakes or homemade cookies. We invite you to prepare the most delicious sweet sauces from our collection yourself.

Caramel sauce "Cajeta"

This sweet sauce is very popular in Mexico (it is also called “Cajeta”), it tastes like our boiled condensed milk, but in reality, there are differences: it is not so sweet and has a delicate milk caramel taste. This gravy is ideal for all homemade desserts, including golden pancakes and fragrant waffles. In addition, by slightly digesting this sauce, you can get the perfect cream for a cake or baked nuts.

We will need:

• Milk 3.5% fat – 2 cups;
• Sugar - 1/3 cup;
• Vanilla sugar – 1 sachet;
• Soda – 4 g (1/5 tablespoon);
• Cinnamon – 1 stick;
• Salt – 1 pinch.

Preparation:

1. To prepare, we need a thick-bottomed pan, a wooden spatula and a little patience. Pour milk into a saucepan, put it on medium heat, while the milk is heating up, add sugar, salt, cinnamon and vanillin, stirring continuously (to prevent the sugar from burning, we will have to stir all the time);
2. Heat to a boil, and when the milk starts to “run away”, remove from heat and add soda. The liquid will increase in volume again, but then settle. Then we put it on low heat, continuing to stir with a wooden spatula;
3. So we cook our future sauce for 20 minutes, after which we remove the cinnamon from the pan. She gave all her taste and aroma to the sauce, so she won’t need it anymore. The sauce itself gradually thickens and acquires a golden hue;
4. Continue cooking, stirring, for another 40 minutes;
5. After the specified time has passed, remove the sauce from the heat and leave to cool. Our milk thickened and took on the color of boiled condensed milk. The resulting gravy can be safely eaten immediately, or can also be poured into jars to put in the refrigerator. Such delicious sauces can be stored for a week (if they last, of course).

Bon appetit!

Tip: It is better to take homemade milk for this recipe rather than store-bought milk - it has a higher fat content. Also, if desired, cow's milk can be replaced with goat's milk if you love this healthy and valuable product.

Vanilla sauce for pancakes

This delicious sauce is great for pancakes, pancakes and other hot homemade baked goods.

We will need:

• Cream – 250 ml;
• Milk - 1 glass;
• Sugar - 1 cup;
• Vanilla sugar – 1 sachet;
• Starch – 2 tablespoons;
• Egg - 4 pieces;
• Salt – 1 pinch.

Preparation:

1. To prepare the sauce we will need the freshest eggs. We break them, carefully separate the yolks from the whites;
2. Mix the yolks with sugar, beat them until smooth, add starch, vanillin, salt. Continue beating until it turns white;
3. Pour the cream into the resulting mixture, mix everything again;
4. Pour the milk into a saucepan, put it on medium heat, and heat it up. As soon as it begins to boil and increase in volume, quickly remove from heat;
5. Pour the hot milk into the creamy yolk mixture in a thin stream, stirring continuously. We will get a thick sauce of golden cream color, let it cool. Ready! Hot pancakes with such a tender and sweet gravy are sold out with a bang.

Strawberry custard sauce

Do you have frozen strawberries at home, but you still can’t decide what to cook with them? Then this recipe is waiting for you! Delicious berry sauces are perfect for cheesecakes, tiramisu and other airy desserts. In addition, they can be used with any homemade baked goods (pancakes, pancakes, cookies) or instead of jam with tea. However, such dessert additives are not stored for too long, even in the refrigerator, due to the fact that the berries in milk quickly fade.

We will need:

• Any milk - 1 glass;
• Sugar - a third of a glass;
• Frozen strawberries (you can use fresh if in season) – 1.5 cups (300 g);
• Butter – 60 g;
• Egg – 1 piece;
• Flour – 1 tablespoon;
• Salt – 1 pinch.

Preparation:

1. Thaw frozen strawberries, wash them, and remove the stems. Let it dry and throw the whole thing into the blender bowl. Then we grind it into a delicate airy pulp, which we then pass through a sieve to remove the seeds;
2. Break the egg into a saucepan, add sugar, flour, whisk until smooth;
3. Pour milk into the sugar-egg mixture, stir, and place over medium heat. Cook, stirring continuously with a wooden spatula, until thickened (this will take about 5-10 minutes). We get a delicate custard;
4. Remove the mixture from the heat and let it cool to room temperature.
5. Add softened butter and strawberry puree to the cooled cream, and then mix well. Sweet strawberry sauce is ready!

Berry honey

A very simple recipe, but how much children love it – you won’t be able to pull it off by the ears! You can use any berries in it - strawberries, raspberries, blackberries, gooseberries, Michurin currants, and when it’s not in season, cook from frozen ones. The sweet sauce is sour, not cloying, and goes well with cheesecakes, pancakes and other homemade baked goods.

We will need:

• Any berries - 1 cup (200 g);
• Honey – 3/4 cup (250 g);
• Lemon zest (to taste);
• Water – 50 – 100 g.

Preparation:

1. We sort out our favorite fresh berries from forest debris, leaves and twigs. Then we wash and remove the stalks. If the berries are frozen, they can be cooked immediately according to the recipe without defrosting;
2. Place everything in one pan, adding water. The more liquid (50-100 g) you add, the more liquid the syrup will be.
3. Place the pan over medium heat and bring to a boil;
4. As soon as it boils, reduce the heat to low and cook for 5 minutes;
5. After this time, add honey and lemon zest, stirring continuously, and bring to a boil again. As soon as it starts to boil, immediately remove it from the heat and then set it to cool;
6. Grind the cooled sweet sauce with a blender, and then pass it through a sieve to remove grains and skins. The sweet sauce for your favorite homemade baked goods is ready!

Sauce for fruit salad with tangerines and almonds

In addition to pastries, there are many different desserts - ice cream, as well as fruit salads. Most of them are topped with yogurt or whipped cream, but you can add a little originality to your favorite foods and make an unusual sweet dressing. This sauce is created on the basis of sweet tangerines, pine nuts, almonds and delicate cream. It is perfect not only for fruit desserts, but also for mixed salads, where such different products as cheese and pineapples, oranges and Korean carrots, etc. are combined in one dish, as well as ice cream. If you are against this method of preparation, do not rush to give up without trying it. Perhaps this particular dressing recipe will become one of your favorites.

We will need:

• Sweet tangerines – 3 fruits;
• Chicken yolk – 1 pc.;
• Pine nuts -1/3 cup;
• Corn oil (olive oil is possible) – 2 tbsp;
• Cream 35% fat – 150 ml;
• Sugar – 4 tbsp;
• Almonds – 30 grams;
• Salt - to your taste.

Preparation:

1. Peel the tangerines and carefully remove the white layers between the slices. Chop them as finely as possible. You can also lightly chop them with a blender (into uneven pieces, not a homogeneous mass);
2. Chop the almonds with a knife into not very small pieces or grind them in a mortar (you can also use a blender or coffee grinder);
3. The cream must be cooled in advance and then whipped with a pinch of salt. When they become thick enough, add a little sugar and beat until stiff;
4. Let's assemble our sauce. Pour corn oil into the chopped tangerines, add the raw yolk from one chicken egg, as well as thick whipped cream. Add chopped almonds and pine nuts here. Beat a little with a whisk or mixer. An original, aromatic and juicy dressing for sweet salads and ice cream is ready!

Chocolate sauce “Like Nutella”

This easy-to-prepare sauce is indeed very reminiscent of the chocolate spread of the same name, with one small difference - you can make a large amount of delicious gravy from inexpensive ingredients, while a small jar of the original in the store is very expensive. Since chocolate sweet sauces are prepared from natural milk, their shelf life is relatively short - about 3-4 days in the refrigerator.

We will need:

• Milk -3 glasses;
• Sugar (sand) – 1.5 cups;
• Flour – 4 tbsp. without slide;
• Natural cocoa without sugar – 4 tbsp;
• Butter - 60 grams;
• Peeled walnuts – 60 grams.

Preparation:

1. First, mix the bulk ingredients - mix cocoa and sugar well, add flour. This is done so that the volatile ingredients are easily mixed with the liquid;
2. Heat the milk in a saucepan, add a sweet mixture of flour, sugar and cocoa, mix;
3. Place the pan in a water bath and cook until the sauce begins to thicken. Stir frequently, as it quickly burns to the bottom;
4. When the gravy thickens to the desired consistency, send it to cool;
5. Chop the walnuts into smaller pieces and add to the sauce;
6. When the mass has cooled to a warm state, add soft butter, and then knead everything with a spoon. Sweet sauce is ready!

I suggest you prepare a very tasty gooseberry sauce for meat. We prepare this sauce for the winter. The recipe is very simple and quick.

Ingredients:

- 350 grams of gooseberries,
- 2 rings of hot pepper,
- 3-4 cloves of garlic,
- 1-2 tbsp. Sahara,
- half tsp salt,
- ground pepper,
- 2 pinches of coriander,
- 2 tbsp. vegetable oil,
- greens,
- 1 tsp. vinegar.

20.12.2017

Caramel sauce

Cheer yourself up by making caramel sauce. With just three ingredients you get a simply killer (in the good sense of the word) delicious dessert. The pleasure from tasting it will know no bounds!

List of ingredients:

- 100 g sugar;
- 70-80 g butter;
- 60-80 ml cream.

03.09.2017

Tkemali from cherry plum

This incredibly tasty sauce with sourness is perfect not only for fried meat, but, for example, porridge and pasta. And what an attractively deep color it turns out, don’t you agree? If you want to cook exactly the same, look at the recipe with photos.

Products for the recipe:
- 800 g cherry plum,
- 0.5 tbsp salt,
- 6-9 tablespoons of sugar,
- 1/3 teaspoon ground red pepper,
- 1 teaspoon paprika,
- 1 teaspoon ground coriander,
- 4 cloves of garlic,
- cilantro - to taste,
- vegetable oil – 10 ml.

29.06.2016

Strawberry jelly

We offer a recipe for making a delicious drink from fresh strawberries. Kissel is not only a tasty, but also a healthy drink in all respects for adults and children.

Ingredients:
- 300 g strawberries,
- 3 tablespoons potato starch,
- 40 g granulated sugar,
- 40 ml cold water for starch,
- 1.5 liters of water for syrup.

05.06.2016

Chocolate syrup

In many stores you can easily buy sweet sauces or syrups. But, by the way, they are easy to prepare at home. Our new photo recipe will show how easy it is to make chocolate syrup, which only requires sugar and cocoa.

For the recipe you will need:
- 150 g sugar
- two pinches of vanillin,
- 35 g cocoa powder,
- 120 ml water.

02.06.2016

Apple-Plum Seasoning

Aromatic condiment made from blue plums and apples. If possible, be sure to close a couple of jars for the winter. Despite the fact that the seasoning is fruity, it is perfect for fried meat, kebabs or boiled ham.

For the recipe you will need:
- 1.2 kg plums,
- half a kilo of apples,
- a pinch of cinnamon,
- two buds of cloves,
- a pinch of ginger,
- 200 grams of sugar.

12.04.2016

Simple orange sauce

We offer an easy way to make orange sauce at home. It is prepared from natural fruits and sugar. used in desserts and baked goods.

Ingredients:
- 1 orange,
- 2 tbsp granulated sugar,
- 1 tbsp lemon juice,
- 300 ml water,
- one and a half tablespoons of starch.

19.11.2015

Homemade condensed milk made from milk and sugar

We add condensed milk to coffee, tea, make layers for pies and cakes, spread it on bread, and sometimes we just eat it with spoons. Almost everyone loves this product. And so we would like to invite you to cook it yourself at home and very quickly. Believe me, you won’t be able to distinguish the taste from the store-bought one, but it won’t contain any harmful additives!

Ingredients:

- 200 ml of whole cow's milk from 2.5% fat,
- 1 cup powdered sugar or granulated sugar,
- 20 g butter.

01.05.2015

Custard without lumps

The custard according to this recipe turns out to be almost perfect - both in texture (without lumps) and gastronomic properties - tender, aromatic and very tasty. And also, due to the absence of butter in the recipe, it is light and low-calorie.

Ingredients:
- chicken egg - 1 pc.,
- milk - 325 ml.,
- wheat flour - 1.5 tbsp. l.,
- sugar - 100 g,
- vanillin.

03.04.2015

Cinnamon rolls

Our detailed step-by-step recipe will tell you how to make amazingly tasty and aromatic cinnamon rolls. Make your morning breakfast or holiday lunch pleasant and beautiful, and we will be happy to help you with this!

Ingredients:
For the test:
- flour - 1.7 cups,
- chicken egg - 1 pc.,
- chicken yolk - 2 pcs.,
- butter - 3 tablespoons,
- brown sugar - 2 tablespoons,
- yogurt - half a glass,
- cream cheese - 2 tablespoons,
- dry yeast - 1 teaspoon,
- salt - 1 pinch.

For the filling:
- butter - 60 grams,
- cinnamon - 30 grams,
- brown sugar - half a glass,
- nutmeg - 1 pinch.

For the sauce:
- honey - 2 tablespoons,
- vanilla - 1 pinch,
- walnuts - 1 cup,
- butter - 110 grams,
- brown sugar - half a glass,
- cinnamon - 1 tbsp.

12.03.2015

Ricotta cheesecake with persimmon

Cheese pancakes are considered an ideal option for breakfast, especially those that are cooked in the oven. Today we recommend preparing a cheesecake for the whole family using ricotta cottage cheese. Add persimmon for flavor - very tasty!

For the recipe you will need:
- persimmon - 1 pc.,
- egg - 1 pc.,
- powdered sugar,
- ricotta cheese - 400 g,
- sugar - to taste.

30.01.2015

Sweet apricot sauce

Ingredients:
- ½ tsp ground black allspice;
- 2 tsp. flour;
- 100 g apricot jam or jam;
- 2 tsp. garlic soy sauce;
- ¼ lemon;
- ¼ tsp. salt.

23.11.2014

Spicy Orange Sauce

Stunningly beautiful, with a delicate citrus aroma, spicy-sweet orange sauce stimulates the appetite and skillfully emphasizes the taste of the main dish. Hot steak, grilled fish, shish kebab - they will all sparkle with new facets and tints against the backdrop of an amazingly tasty and beautiful orange sauce.

Ingredients:
- 1 orange;
- 3 g chili;
- 3-5 tbsp. l. Sahara.

10.05.2014

Honey mustard sauce

It is honey-mustard sauce that is surprisingly suitable for almost any dish: chicken, beef and even fish. Its taste is a little unusual and piquant, it is spicy, sweet and hot. But don’t be scared, it’s no coincidence that they say that opposites attract! This is what happens in our recipe. Let's look at how to prepare honey mustard sauce.

We will need:

- ground black pepper – ½ teaspoon;
- lemon juice – 1 tbsp. spoon;
- nutmeg - a pinch;
- honey – 2 tbsp. spoons;
- mustard – 2 tbsp. spoons;
- vegetable oil – 2 tbsp. spoons;
- garlic – 1 clove.

19.01.2014

Cranberry juice

Cranberries have powerful healing properties and prevent the development of many diseases. Cranberries especially help with colds due to the presence of large amounts of vitamin C. Red cranberries can be used to make kvass, a sauce for meat dishes, cranberries are added as a filling to pies, and they also make a delicious and very healthy fruit drink.

To prepare cranberry juice you will need:
- cranberries - 300 gr.;
- sugar - 150 gr.;
- water - 1 liter.

05.10.2013

Panna cotta

Panna cotta is a classic Italian dessert that never ceases to amaze gourmets with its cloudy-delicate creamy taste with a subtle hint of vanilla. Prepare panna cotta at home to give yourself and your family a piece of Italy.

Ingredients:

- 150 g cream;
- vanilla - pod;
- 20 g sugar;
- 10 g gelatin;
- 6 shares of dark chocolate.

I won’t say that tkemali sauce is the most popular in our area. Many people don’t cook it, don’t like it, and certainly don’t start it for the winter! However, this sauce is very popular in our family, especially since all the main ingredients for it are available. Tkemali sauce comes in green and red. Red is made from yellow or red cherry plum or from green cherry plum with the addition of sloe. This kind of tkemali is sweeter. If you use the small sour plum of the same name, the taste of the sauce will be more piquant and sour.
If we are preparing the sauce not for future use, but just for the table, it is worth making it a day or two before use, then the sauce is infused and completely saturated with all the smells and tastes. As for the mysterious ombalo - an indispensable companion of real Georgian tkemali, this variety of mint (Menta pulegium), which is distinguished by small rounded leaves, is replaced by a sprig of lemon balm for those who do not have it.

For the recipe you will need:
- tkemali (cherry plum) - 1 kg
- water - 1/4 cup
- ombalo - garlic - 1 head
- dill (dry) - 2 tbsp.
- coriander - 3 tsp.
- red pepper (ground) - 1.5 tsp.
- mint (dry) - 2 tsp.
Place tkemali plums (or cherry plums) in an enamel pan, add water and simmer over low heat until the peel comes off and the seeds separate, which must be removed from the entire mass.
Drain the resulting clear juice, grind the mixture into a puree or rub through a sieve and cook again until the sour cream thickens, continuously stirring the sauce with a wooden spatula and gradually adding clear juice. Grind all the spices into powder, add to the hot mixture, add salt to taste and heat for another 5 minutes.
Use the sauce cold when preparing a large amount of sauce, seal it hot in jars or bottles.

Donskoy Tkemali "Noble". Ingredients:
cherry plums and sour sloes, or the most sour plums you can find.
garlic
cilantro, ombalo or lemon balm
You can also use other greens - as you like

Cooking method:
Place the whole plums to cook without adding water (there will be a lot of liquid) under a closed lid. Cook for a long time on a divider or very low heat, stirring from time to time so as not to burn. When the plums are boiled so that the seeds separate, when everything has boiled down to the consistency of liquid jam, grind the whole mass through a colander so that the seeds remain. Add garlic and herbs - cilantro and basil are required, the rest of the herbs are optional, minced through a meat grinder. Garlic to taste - but ideally there should be a lot and a little hot pepper.
A very tasty sauce for both fish and meat. OTHER GRAPE SAUCE Mash unripe grapes and squeeze out the juice, gradually adding water (1 tbsp.). Add crushed walnuts and crushed capsicum with salt, cilantro, garlic, ombalo and mix well. Bring to a boil. 500 g unripe grapes, ½ tbsp. peeled walnuts, 1 clove of garlic, 3-4 sprigs of cilantro, 1 ombalo, capsicum and salt to taste.
APPLE - APRICOT KETCHUP.

0.5 kg apricots
1 kg apples
0.5 kg onions
a few cloves of garlic
1 tsp salt
700 g sugar
ground black pepper
0.7 liters of 5% wine vinegar.

Wash apricots and apples, remove skins and seeds, chop finely.
Cut the onion into cubes.
Squeeze the garlic with a garlic press.
Place everything in a saucepan, add sugar, salt, vinegar and pepper.
Cook after boiling over low heat until thickened.
Place hot into jars and roll up.

PLUM 5 kg pitted plums, 2 kg tomatoes, 10 pcs. sweet pepper, 1.5 cups sugar, 2 tbsp. spoons of salt, 200 gr. garlic, 1 pc. hot pepper, 1 tbsp. spoon of 9% vinegar.

Finely chop the plums, tomatoes, sweet peppers, cook for 35-40 minutes. Then add garlic, hot pepper, salt, sugar, vinegar and cook for another 5 minutes. Rub the mass through a sieve and cook for 5 minutes. Pour the sauce into sterilized jars, roll up .