Sweet sauces for your favorite homemade desserts and baked goods! Dessert sauces Pancake sauce is sweet.

Incredibly delicious spicy and hot sauces complement and decorate meat and vegetable dishes. And sweet sauces are the most important addition to desserts and sweets. Such sauces are not served very often, mainly when it is necessary to add a “zest” to enrich and enhance the taste of some products. Sweet sauces are very diverse: fruit and berry, milk, vanilla, cream, chocolate, egg, coffee.

They are prepared from various fruits and berries, vanillin, potato starch, chocolate, butter, honey and spices. Liquid ingredients include fruit and berry juices, wine, syrups, sour cream, eggs and cream, coffee and cocoa. Based on temperature, they are divided into hot and cold. Sweet sauce can be served in a gravy boat, or pour over the dish when serving. They are good cold or hot. Cool them, stirring with a spatula so that a film does not form.

Sweet sauce - food preparation

To prepare sweet sauces based on berries or fruit juices, you need to mix them with butter and sugar. It is best to mix the ingredients over low heat. Make sure that the mixture does not stick to the bottom. If the recipe calls for eggs or whites, they need to be beaten well. The wine is poured at the very last stage and heated again.

Sweet sauce - the best recipes

Recipe 1: Sweet berry sauce with wine

Puree with additives - wine and sugar - can be prepared from any ripe berries - raspberries, currants, strawberries, blackberries, blueberries, blueberries, etc.

Ingredients: Sugar (180-200 grams), berries (7 glasses), white or red wine (50 grams), water ¼ glass.

Cooking method

Sort and wash the berries, rub them through a sieve until you get a berry puree. Pour water into the pan, add sugar and bring the mixture to a boil over low heat. Stir constantly so that the mixture does not stick to the bottom. Add wine and prepared berry puree to the hot syrup. Bring to a boil, stirring constantly.

Recipe 2: Sweet Vanilla Sauce

If you decide to make apple strudel or other pie, milk-based vanilla sauce will be a great addition to it. Pancakes with cottage cheese or any sweet filling are also “nothing”.

Ingredients: milk (200 ml.), vanilla (half a pod, or vanilla powder 1 sachet), yolks (2 pcs.), sugar (60 grams).

Cooking method

Boil milk with vanilla. Stir the yolks with a fork and add sugar. It should completely dissolve and the yolks should turn white. Pour in the milk and continue stirring vigorously. Pour into a saucepan or ladle and put on fire. Stir well so that the sauce does not stick to the bottom and curdle. The sauce is ready when it stops dripping from the spoon. You can't boil it. It can be stored in the refrigerator for several days.

Recipe 3: Sweet Chocolate Sauce

For many of us, chocolate is exclusively a dessert. However, it can also be a wonderful spice, especially the dark one, which has many flavors and aromas. It is often added to various dishes (hare, duck, venison). Cocoa is used as an emulsifier and thickener in sauces and creams. Delicate, thick and aromatic chocolate sauce is served with ice cream and sweet casseroles. Of course, let’s prepare it, you understand that this is not just melted chocolate, but something much more.

Ingredients: dark chocolate (170 grams), water (115 ml), butter (30 grams), cream (6 tablespoons), vanilla essence (half a teaspoon).

Cooking method

To prepare the dark chocolate sauce, heat water in a small saucepan and add sugar. Stir constantly until the sugar dissolves. Break the chocolate into the smallest pieces, also chop the butter, place everything in a saucepan until dissolved. Remove from heat and continue stirring, add cream and vanilla, stir until smooth. Pour warm sauce over the dish, or serve separately in a gravy boat.

Recipe 4: Sweet Fruit Sauce (Apple)

In the same way, you can prepare a sweet dessert sauce from pears, plums, apricots, plums, just vary the amount of sugar and acid slightly.

Ingredients: apples (Antonovka, 400 grams), citric acid (1 gram, or juice of one lemon), potato starch (30 grams), cloves, cinnamon.

Cooking method

Peel the apples. Remove the core. Sometimes the skin of the apples is not removed, but finely grated. Boil the peels separately and pour the broth over the apples. Add lemon juice or acid, cloves, cinnamon and cook in this bowl until tender. Cook until done. Rub the finished mixture through a sieve and place on low heat. Gradually add starch diluted in cold water. Bring to a boil again. This sauce is served with sweet pastries or cereal puddings.

Examples of dishes with Sweet sauce

Recipe 1: Beef with Sweet Chili Sauce

We choose bitter peppers for this dish, but the sauce turns out sweet. Beef in sweet sauce is very tasty and tender. Of course, we are not used to eating such dishes every day, but it is very interesting to arrange an original dinner for yourself.

Ingredients: beef (800 grams, fillet), onion (2 pcs.), vegetable oil (2 tbsp. spoons), salt, carrots (4 pcs.), small eggplants (2 pcs.), zucchini (2 small ones), vegetable oil .
Sauce: large red chili peppers (10 pcs.), white wine vinegar (0.5 cups), sugar (1 cup), salt (0.5 tsp), salt.

Prepare the sauce. Wash the peppers and cut them in half. Remove the seeds and peel the garlic. We cut everything randomly. Add a quarter glass of water and grind in a blender into a homogeneous mass.

Place the mixture in a thick-bottomed saucepan, add sugar, mixture, vinegar, and salt. Place over medium heat, bring to a boil and cook while stirring. Transfer to a sterilized jar and cool. This sauce can be used for several days. Wash and dry the beef, peel and cut the onion into thin rings. Rub the meat with salt and grease with oil. Place the onion in the pan and place the meat on top. Bake for 20 minutes in the microwave at 100% power or in the oven at 200 degrees. Then we take out the meat, coat it in the sauce and return it to finish baking. Serve with sweet pepper sauce.

Recipe 2: Rice Pudding with Orange Syrup

It's hard to imagine a person who doesn't like oranges. Orange syrup can turn a neutral or even tasteless dish into an appetizing dessert.

Ingredients: orange juice (5 pcs.), honey (3 tbsp.), thyme, strawberries (10 pcs.), ground black pepper, milk (700 ml.), rice (0.5 cups), sugar (1 tbsp. spoon).

Cooking method

Pour orange syrup into a saucepan. Add honey and thyme, bring to a boil and evaporate to form a syrup. Cut the strawberries into small slices, season with pepper and put in the refrigerator. Rice for dessert needs to be cooked well. Heat milk with sugar in a saucepan and add rice. Boil until it becomes a thick porridge, about 15 minutes. The finished pudding is placed at the bottom of a glass goblet, and the orange syrup is carefully poured in. Decorate with strawberries.

Sweet sauces offer great opportunities for feeding capricious children. Many of them cannot stand porridge or even milk. What to do in this case. If a child needs to be fed, but he flatly refuses to drink milk? Sweet milk sauce comes to the rescue. Prepare pudding or thick viscous porridge for the kids and pour milk sauce over it.

Boil the sugar with a few drops of lemon juice in a frying pan and pour into molds or small glasses. Milk is beaten with vanilla and eggs and placed in a hot bath. Milk, caramel sugar and eggs are transformed into a mind-blowingly delicious pudding sauce. Before putting it on a plate, place the cups upside down in hot water for a minute, and the caramel will beautifully spread out of the cup. Very beautiful and mind-blowingly delicious!

SWEET SAUCES

Sauces are prepared and served not only with meat and fish dishes, but special sauces are also widespread and served with biscuits, pies and pies. Sweet sauces can be used to season fruit salads. Such sauces are based on fruits, berries and chocolate. Fruit sweet sauces are prepared from fresh apples, apricots, and peaches. In such sauces all the valuable nutrients of berries and fruits are preserved. Sweet sauces, like regular ones, stimulate appetite and add additional flavor to the dish. Sometimes such a sauce is simply necessary; it adds sweetness to the product or sourness if the biscuit is too sweet.

Chocolate-based sauces look very elegant on the product and give it a pleasant taste. Fruit sauces are sometimes used in their natural form as healthy and delicious desserts. But they are also good in combination with porridges, cottage cheese casseroles, pancakes and pancakes. If you are setting a sweet table with tea or low alcohol, biscuit sauces will be a great addition. Wines, cognacs, and spices are used in preparing sauces for casseroles and cheesecakes. To add piquancy to the treat. The sauce will never spoil the taste of the dish, but will only emphasize its pleasant taste. On the advice of professional chefs, a small saucepan with a thick bottom and an enamel coating is used to prepare sauces so that the oxidation process does not occur when preparing sauces with fruits (). Try making sweet sauces using these recipes:

-Berry sauce. Combine 200 g of strawberries with 4 tablespoons of sugar. Stir, place in a saucepan, heat, carefully add 1 tablespoon of starch, a little cinnamon and grated lemon zest. Cool. Transfer the sauce to a bowl, garnish with mint leaves and serve with the pie.

-Chocolate sauce. Mix 0.5 cups of sugar with 5 tbsp. spoons of water. Heat until sugar melts. Gradually add 2 chocolate bars to the syrup, then 2 tbsp. spoons of butter and pour in 30 ml of skate. Very tasty with apple charlotte and ice cream.

-Sauce for the pie. Melt 1 bar of dark chocolate, 150ml heavy cream and add 50g butter. Heat until completely dissolved. Place in a bowl and serve with any pie with sweet filling or just a sponge cake. Serve as a drink.

- Creamy sauce. Boil 2 cups of cream with 0.5 cup of sugar, add 5 raw yolks, mashed with 1 tbsp. spoon of potato starch. Stirring continuously, add vanillin at the tip of a knife. Heat without bringing to a boil. Serve with puddings and pies.

-Sauce with rum. Grind raw yolks (3 pieces) until white with 0.5 cups of sugar or powder. Add diluted starch (1 teaspoon). Pour 2 cups of heavy cream into the resulting mixture, stirring continuously in a stream. Warm over low heat while stirring. Add 10ml rum. Serve with casseroles and pancakes.

-Wine and berry sauce. You can take any bright berries (raspberries, strawberries, blackberries). Sort out one glass of berries, wash, rub through a sieve, heat 1 glass of sugar with 1 glass of red wine until the sugar dissolves. Add berries and 0.5 teaspoon of cinnamon and boil. Serve with cheesecakes and pancakes.

-Vanilla sauce. Take: 1.5 cups of cream, 2 raw yolks, 0.5 cups of powdered sugar, 1 teaspoon of flour, a little vanilla. Grind the yolks with powdered sugar and flour, stirring, pour in a stream of cream, put on low heat and bring to a boil. Add vanillin. Serve with cheesecakes and casseroles.

- Raisin sauce. Take: 0.5 cups of white seedless raisins, 1 cup of water, juice of 0.5 lemons, 1 tbsp. spoon of potato starch, 50 ml of liqueur. Sort the raisins, rinse with cold water, add water and boil a little. Add lemon juice, liqueur, starch diluted with water. Stirring, bring to a boil. Serve with puddings, pies and casseroles.

-Bechamel sauce. Take: 150 g of softened butter, ¼ cup of flour, 2/3 cup of powdered sugar, 2 cups of 30% cream, 1 teaspoon of cinnamon. Grind the butter with flour and sugar, dilute with cream, boil, stirring thoroughly, remove from heat and add cinnamon. Serve with sweet dishes and tea.

-Sauce with wine. Raw eggs (3 pcs.), mix thoroughly with yolks (3 pcs.), add sugar (1 tbsp.) and beat. Add the zest (whole) and 1 glass of white wine. Place in a water bath and stir until thickened. Remove the lemon zest and add 30 ml of rum. Serve with sweet desserts.

Sauce recipes

How to cook sweet and sour sauce with pineapples, in Chinese, like at McDonald's and its simplest interpretation according to a step-by-step recipe with photos and videos.

20 min

116.7 kcal

3.67/5 (3)

The popularization of Chinese cuisine has made sweet and sour sauce one of the most famous and beloved in our country - it gives dishes a piquant sourness and makes everything much tastier, from ordinary pasta to zucchini baked with meat. Making it at home with your own hands is not difficult. We have prepared several recipes for you, each of which is unique in its own way. So how to make sweet and sour sauce for fish or meat at home? Check out each of the recipes below and choose the best one for yourself!

First of all, pay attention to the easiest recipe for preparing this sauce; it contains the basic ingredients on the basis of which other interpretations of sweet and sour sauce are prepared.

A simple recipe for sweet and sour sauce for the winter

Kitchen appliances: pan, stove.

Ingredients:

Let's start cooking

So, today we will make a lot of sweet and sour sauce for the winter:

1. Take a saucepan and pour two tablespoons of sugar into it.
2. Pour vinegar over sugar and stir the contents of the pan.
3. We put it on low heat and ensure that the sugar is completely dissolved. Do not forget to monitor the contents of the saucepan, because all the liquid must be stirred constantly so that the sugar does not burn.
4. Remove the resulting syrup from the heat, then add soy sauce to it.
   
   
5. After this, put the pan on low heat again and immediately add tomato paste or ketchup to it.
   
   
6. If your choice fell on the second option, then under no circumstances add ketchup with various additives such as garlic, chili pepper, etc. In this recipe, only the most ordinary ketchup is suitable.
7. Keep the pan on low heat for about 5 minutes, do not forget to stir constantly.
8. Let the finished sauce cool slightly.
   
   
9. During this time, you can prepare the jars. Place them in the oven to sterilize for about 30 minutes, or you can sterilize them in a steam bath.
10. As soon as all the jars are free of unwanted microflora, pour the finished sauce into them up to the very neck, and then preserve them with a metal lid.
    
    

Sweet and sour sauce with pineapple recipe

Cooking time: 30-35 minutes.
Number of servings: 4-5.
Kitchen appliances: cutting board, saucepan, stove.

Ingredients:

• 2 canned pineapple rings;
• half a glass of pineapple juice;
• 60 g soy sauce;
• a quarter glass of apple cider vinegar;

• a quarter glass of sugar;
• 70 g ketchup;
• tablespoon cornstarch.

Let's start cooking

1. Pour apple cider vinegar, pineapple juice and soy sauce into the pan. Add sugar, as well as ketchup or tomato paste.
2. Mix the entire contents of the pan thoroughly and put it on maximum heat until the liquid boils.
3. During this time, chop the pineapple on a cutting board as finely as possible.
4. Add the pineapple to the boiling liquid in the pan. Bring our future sauce to a boil again.
5. We dilute the starch in cold water, then pour it in a thin stream into the pan.
6. Reduce heat to medium and cook sauce until thickened.
7. We remove the sweet and sour sauce from the stove, and then transfer it to a more beautiful and presentable container.

This sauce makes an excellent gravy for stewed meat.

Chinese sweet and sour sauce recipe

Cooking time: 30-35 minutes.
Number of servings: 4-5.
Kitchen appliances: saucepan, frying pan, cutting board, stove.

Ingredients:

• 60 ml olive oil;
• 70 g tomato paste or ketchup;
• half a tablespoon of cornstarch;
• onion head;
• 50 ml soy sauce;
• 2 cloves of garlic;

• 50 g sugar;
• two-thirds glass of orange juice;
• a quarter glass of dry white wine;
• a tablespoon of apple cider vinegar;
• a quarter glass of water.

Let's start cooking

1. Peel the onion and chop it on a cutting board as finely as possible. We do the same with garlic, although peeled garlic can be passed through a garlic press, if you have one.
2. Place the frying pan over high heat and pour olive oil into it. We wait for the crackling sound, which means that the frying pan is hot enough.
3. Place chopped onion and garlic in a frying pan. Reduce the heat slightly and fry the onion until slightly translucent.
4. While the onions and garlic are fried, pour apple cider vinegar, olive oil, orange juice, soy sauce, and wine into the pan. We also add tomato paste and sugar. It is best to use cane sugar, but if you don’t have it, then don’t get hung up on it, add regular sugar.
5. Add the fried vegetables to the pan and place it on low heat.
6. Dissolve the starch in cold water, then pour it in a thin stream to all the other ingredients in the pan. Don't forget to mix.
7. Mix all the ingredients one last time as thoroughly as possible, after which you can leave the sauce to thicken over low heat.
8. If you don’t like small pieces of garlic and onion, then this sweet and sour sauce can be whipped in a blender or crushed into pieces with a regular potato masher.

Recipe for sweet and sour sauce, like at McDonald's

Cooking time: 60-70 min.
Number of servings: 7-9.
Kitchen appliances: stove, saucepan, metal sieve.

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 .

“A tasty dish should be beautiful,
and a beautiful dish should be tasty.”
A. Guyot.

What can make our dishes not only more beautiful, but also many times tastier? Without a doubt, the sauces! Thousands of recipes for all kinds of sauces have already been invented, prepared and eaten, as they say, before us. Some of the ones we tried became our favorites, while others could not make it into our diet. But be that as it may, a sufficient amount of delicious spicy and hot sauces often complement and decorate our fish, meat and vegetable dishes. But what about desserts? After all, they also deserve to be highlighted and emphasized by their taste. This is where sweet sauces come to the aid of housewives, which are not only the most important addition to baked goods, desserts and cereals, but also add their own “zest” to them, which enriches and enhances the taste of ready-made dishes. In some cases, sweet sauces are simply necessary to add the missing sweetness or sourness to the product.

In the culinary world, there is an incredible variety and quantity of sweet sauces: fruit and berry, milk, vanilla, cream, chocolate, egg, coffee... For their preparation, any fresh or dried fruit and berries are used, and honey and chocolate are used as spices and flavoring additives , vanilla sugar, citrus zest, nutmeg, cinnamon, potato or corn starch, and various spirits for added flavor. Liquid ingredients include fruit and berry juices, syrups, sour cream, eggs and cream, coffee and cocoa. How to serve the sauce (cold or hot) depends only on the type of main dish. But which sweet sauces to prepare, and for which dishes, is a matter of taste for the housewife herself, who, undoubtedly, has a keen sense of each of her prepared culinary masterpieces. We can only help a little with advice.

For example, chocolate-based sauces are delicious and look beautiful on baked goods or ice cream. In addition, they also give the dessert a charming chocolate taste. Sweet sauces are good cold or hot and are served either in a separate bowl or in a duet with the main course: casseroles, puddings, pancakes, pancakes or cereal balls. Sweet fruit sauces, which are prepared from fresh apples, apricots, and peaches, can also be used to season fruit salads. Sweet sauces are often used as healthy and tasty desserts on their own.

. On the advice of experienced chefs, to prepare sweet sauces, you need to use a small saucepan with a thick bottom and an enamel coating so that the oxidation of the products does not occur during cooking of the sauce.

When preparing sauces based on fruits or berries, the juice must first be mixed with butter and sugar, and it is best to do this over low heat so that the mixture does not stick to the bottom.

If the recipe calls for the inclusion of eggs or whites, they must first be beaten well.

Wine, cognac or liqueur is poured in at the very last stage and the sauce is heated again so that the alcohol evaporates.

If possible, use cornstarch rather than potato starch. Some aesthetes believe that potato starch can spoil the taste and aroma of the finished sauce.

The Culinary Eden website offers you just a small taste of the delicious splendor from the world of sweet sauces. But this will be enough to appreciate and love sweet sauces.

Ingredients:
200 g strawberries,
4 tbsp Sahara,
1 tbsp. starch,
a little cinnamon and lemon zest.

Preparation:
Combine strawberries with sugar and stir. Place in a saucepan, heat through, carefully add starch, cinnamon and lemon zest. Stir again. Cool. Place the sauce in a bowl, garnish with mint leaves and serve with the pie.

Ingredients:
250 g pitted cherries,
½ cup Sahara,
120 ml water,
½ tsp. ground cinnamon.

Preparation:
Place sugar in a small saucepan, add water and place over medium heat. Stir until the sugar dissolves. Bring to a boil and simmer until the mixture is reduced by half. Then add cherries, cinnamon and cook for another 2 minutes. Remove from heat, cool and pour this sauce over cakes or ice cream.

Ingredients:
200 ml milk,
1 packet of vanilla powder,
2 yolks,
60 g sugar.

Preparation:
Boil milk with vanilla, stir the yolks with a fork and add sugar to them (it should dissolve and the yolks turn white). Remove from heat. Pour milk over this mixture and continue stirring. Then place the resulting mass on low heat. Stir well to prevent the sauce from curdling and sticking to the bottom. Don't boil! When the sauce stops dripping from the spoon, it is ready. Remove from heat and cool.

Creamy sauce

Ingredients:
2 stacks cream,
½ cup Sahara,
5 yolks,
1 tbsp. starch,
vanillin - on the tip of the knife.

Preparation:
Boil the cream with sugar, add the yolks, mashed with starch. Stirring continuously, add vanillin. Heat the mixture, but do not bring it to a boil. Remove from heat, cool and serve with pies and puddings.

Ingredients:
300 ml heavy cream,
50 g butter,
100 g powdered sugar.

Preparation:
Melt the butter in a saucepan, add powdered sugar and heat until golden brown. Then add the cream and continue heating, stirring, until smooth.

Milk sauce

Ingredients:
2 stacks milk,
1 tbsp. wheat flour,
1 yolk,
1 tbsp. Sahara,
⅓ tsp vanillin.

Preparation:
Grind the yolk with sugar and flour, dilute with half the milk, boil the rest of the milk, add the prepared mixture, vanillin and, stirring, heat. The consistency of the sauce should be no thicker than cream.

Vanilla sauce with coffee

Ingredients:
200 g milk,
250 g vanilla ice cream,
5 yolks,
3 tbsp. Sahara,
1 packet of vanilla
1 tsp instant coffee.

Preparation:
Add vanilla to milk and let it boil. Beat the yolks with sugar until white in a water bath. Add the milk and vanilla to the egg cream while whisking continuously. Cool. Add ice cream, coffee powder and beat well. When serving, sprinkle with powdered sugar.

Ingredients:
1 liter of milk,
3 tbsp. Sahara,
1 tbsp. flour,
2 tbsp. cocoa,
1 yolk.

Preparation:
Boil the milk. Grind cocoa with sugar, flour and yolk, dilute the mixture with milk, adding it in parts. Stirring, heat the sauce until it thickens.

Sauce with red wine and nuts

Ingredients:
1.5 stack. red wine,
1.5 stack. water,
3-4 tbsp. Sahara,
2 tsp starch,
3-4 tbsp. chopped walnuts,
citric acid - on the tip of a knife.

Preparation:
Mix wine with water, add sugar, bring to a boil. Then, stirring, pour in the strained potato starch diluted in cold boiled water and quickly bring the mixture to a boil. Add citric acid, chopped and roasted walnuts and mix well.

Egg sauce with wine

Ingredients:
2 stacks white table wine,
1 lemon,
5 eggs
5 yolks,
300 g sugar.

Preparation:
Mix the eggs and egg yolks thoroughly with sugar, wine and thinly cut lemon zest and, whisking continuously, cook over low heat. When the sauce doubles in volume (turns into a fluffy foam), remove the zest from the sauce. Serve this sauce immediately with puddings or charlottes, otherwise the foam will subside after 15 minutes and the sauce will become liquid, although the taste will not be affected at all.

Ingredients:
100 g marmalade,
2 stacks water,
lemon or orange zest - to taste.

Preparation:
Mash the marmalade well, add warm boiled water, grated lemon or orange zest and mix thoroughly until smooth.

White wine and raisin sauce

Ingredients:
½ cup seedless raisins
1 stack water,
1 tbsp. starch,
50 ml liqueur,
juice of half a lemon.

Preparation:
Sort out the raisins, rinse them, add water and boil a little. Add lemon juice, starch diluted with water and liqueur. Stirring, bring the mixture to a boil.
Serve with casseroles, puddings and pies.

Sweet sauce with rum

Ingredients:
2 stacks heavy cream,
3 yolks,
½ cup Sahara,
1 tsp starch,
10 ml rum.

Preparation:
Mash the raw yolks with sugar until white. Add starch diluted in a small amount of water. Pour the cream into the resulting mixture, stirring in a stream. Continue stirring and heat over low heat. Then add rum. This sauce is ideal for pancakes and casseroles.

Wine and berry sauce

Ingredients:
1 stack any berries (raspberries, blackberries, strawberries),
1 stack Sahara,
1 stack red wine,
½ tsp. cinnamon.

Preparation:
Rub the berries through a sieve. Add sugar to the wine and heat until the sugar is completely dissolved. Then add berries, cinnamon and boil the resulting mass. Serve this sweet, flavorful sauce with cheesecakes and pancakes.

Ingredients:
170 g dark chocolate,
115 ml water,
30 g butter,
6 tbsp. cream,
½ tsp. vanilla essence.

Preparation:
Heat water in a small saucepan, add sugar and stir until the sugar is completely dissolved. Break the chocolate into very small pieces, chop the butter, place in a saucepan and heat until completely dissolved. Then remove from heat and, continuing to stir, add cream and vanilla, stirring until smooth.

Orange liqueur sauce

Ingredients:
150 ml water,
2 oranges,
50 g brown sugar,
1 tbsp. starch,
1 glass of orange liqueur.

Preparation:
Cut the orange peel into thin strips, squeeze the juice out of the peeled orange, add sugar, water, add peel strips and boil for 5 minutes. Then strain, add starch, bring to a boil again and pour in the liqueur. Peel another orange, divide into slices, chop finely and add to the sauce.

Raspberry and rhubarb sauce

Ingredients:
250 g fresh raspberries,
450 g rhubarb stems,
170 g fine sugar,
200 ml water,
½ vanilla pod
4 strips thinly cut orange zest.

Preparation:
Pour water into a saucepan, add orange zest, sugar and vanilla. Place over low heat and dissolve the sugar, stirring to form a thick syrup. Add half the rhubarb, cut into small pieces, and cook for 4 minutes until softened, then remove with a slotted spoon and do the same with the remaining half. When all the rhubarb is ready, simmer the sauce until it thickens. Remove the zest and vanilla from the sauce, add the rhubarb and heat slowly. Add the raspberries and, as soon as they are hot, remove the finished sauce from the heat, cool slightly and serve.

Ingredients:
100 g plum jam,
500 g of water,
50 g sugar,
¼ lemon
10 g starch,
a pinch of ground cinnamon.

Preparation:
Boil water with lemon zest, add sugar, plum jam, cinnamon and boil well. Dissolve the starch in cold water and pour, stirring, into the boiling sauce.

Fruit sauce

Ingredients:
2 oranges,
1 lemon,
1 stack cream,
1 egg,
1 tsp corn starch,
1.5 tbsp. Sahara.

Preparation:
Peel oranges and lemons. Grate the zest and squeeze the juice from the fruit. Beat the egg and sugar until white, combine with the zest, then add the cream mixed with starch and cook, stirring. When the sauce becomes thick and almost boils, remove it from the heat and, whisking continuously, add the orange and lemon juice. This sauce is served with sweet cereals, puddings, and babkas.

Rose hip sauce

Ingredients:
4 tbsp marmalade or rosehip jam,
1 stack dry red wine,
juice of half a lemon,
2 tbsp. starch,
2 tbsp. water,
20 g soft cream cheese, Philadelphia type,
sugar - to taste.

Preparation:
Dissolve starch in cold water and gradually add lemon juice, dry red wine and rosehip marmalade (or jam). Pour everything into a saucepan and let it boil, then add sugar to taste and stir in the cream cheese. This sauce should be served warm.

Ingredients:
400 g Antonovka,
1 g citric acid,
30 g starch,
cloves, cinnamon - to taste.

Preparation:
Peel the apples and remove the core. Boil the peels separately and pour this broth over the medium-sized chopped apples. Add citric acid, cloves, cinnamon and cook until tender. Rub the finished mixture through a sieve and return to low heat. Gradually add starch diluted in water, bring to a boil and remove from heat. Serve the sauce with sweet pastries or cereal puddings. In the same way, by slightly varying the amount of sugar and acid, you can make a sweet sauce from pears, apricots and peaches.

Of course, to serve ice cream, pancakes and casseroles, you can also use regular berry syrup from jam prepared for the winter. But if you are not lazy and use your imagination, you can prepare such delicious sweet sauces that ordinary desserts will become delicious dishes for the whole family, which will have another reason to say: “Our mother is simply a sorceress!”

Bon appetit and new culinary discoveries!

Larisa Shuftaykina