How to make cheese sauce for croutons. The best beer toast recipes

The easiest, quickest and most practical Sunday breakfast is croutons. And it cooks quickly, and hearty, and if you also make sauces for it, in which these croutons can be dipped, it will turn out generally wonderful. It remains only to choose a recipe according to which you can prepare the best sauce for croutons, and you can enjoy it from the heart.

There are many sauces for them, the simplest is ordinary mayonnaise or ketchup, but these are very boring sauces, and for Sunday breakfast you want to treat yourself to something special. For example, sauce for garlic croutons.

For dinner, garlic sauce for rye toast is best, especially if pea soup is cooked. Here they will be indispensable.

rui

You can indulge in fantasy and cut out small pieces from a large piece of bread, lightly fry them in oil. Such ordinary croutons are called very beautifully - croutons, served in the most fashionable restaurants. They also rely on a special sauce, which in France is called rouille.

It is certainly served with fish soups - this is their mandatory attribute. The recipe for this sauce has been tested for decades, it can only differ in the amount of seasonings and the degree of spiciness.

You will need:

head of garlic
4 large yolks
500 ml olive oil
1 tsp tomato paste
1/2 tsp ground saffron
cayenne pepper to taste
1/2 tsp salt

How to cook

In principle, nothing complicated is needed for cooking, the recipe does not cause difficulties and is somewhat similar to the one used to make mayonnaise.

Press the garlic through a press and mix it with salt, saffron and cayenne pepper.
Add the resulting mixture to the yolks (not vice versa) and mix well.
Slowly add olive oil to the mixture. The sauce must be constantly stirred.
Add the tomato paste and stir again until it's completely smooth. The sauce will turn out quite thick, a beautiful yellowish color.

If desired, you can finely chop the greens and add to the sauce, the recipe allows for such intervention. Dill, basil, parsley, arugula go well together. In rui and dunk croutons while eating.

Garlic with cheese

For lunch, it is worth preparing a sauce for crispy and toasted garlic croutons. Its base has one recipe, and you can already add any ingredients you like to it. So how do you make garlic sauce?

You will need:

cream - 100 ml
cheese - 120-150 grams
garlic - 2-3 cloves
salt, pepper - to taste
any greens - to taste

How to cook

The peculiarity of this sauce is that it is cooked in a water bath. This is necessary due to the fact that the cream should never boil, and the cheese should not burn. To get the right water bath, take two pots of different sizes. Pour water into a large one and boil. The sauce will cook in less.

Finely grate cheese
Pour cream into a saucepan and place it in boiling water. They should warm up to 40-45 degrees.
Pour the cheese into the cream and stir until it dissolves.
Squeeze the garlic into the mixture, season with salt and pepper.
Remove the saucepan and let the sauce cool.

It is suitable for any croutons, but goes especially well with those made from Borodino bread.

The fastest sauce

As an addition to the second dinner course, there will be ruddy croutons. They are always appetizing and fried, and make a gravy for croutons for beer and kvass, and if you add sugar instead of hot spices, they will be appetizing with milk and tea. You can even make them with your morning coffee. The sauce for croutons itself is prepared no more than 5 minutes. The recipe is quite simple.

You will need:

Milk - 500 ml
Eggs - 4-5 pcs
Sugar - 2 tbsp. spoons
Salt - a pinch

You can add black pepper, garlic, herbs to taste.

Cooking

Place all ingredients in a blender and blend for 1 minute. Dip dried or pan-fried slices of bread into the resulting sauce. Ready!

In contact with

Bread croutons are a simple and versatile dish for many occasions. There are many variations and recipes for this dish. Beer croutons are a classic snack served in bars and pubs. Quick snacks can be easily prepared at home. Their preparation does not require expensive products and a significant investment of time.

Selection and preparation of products

For such an appetizer, it is better to take slightly stale bread. Of course, it must be free of mold and other signs of unsuitable food products. Fresh can be very crumbly when cutting.

Slices or pieces should be about a centimeter thick - so our slices are well fried and do not burn.

For their preparation, you can use both white and black varieties of bread. It is preferable to prepare an appetizer for beer from black bread. White loaf is more suitable for sweet croutons for breakfast.

From black bread, the crust is first cut off, since when cooking it turns into a cracker.

Recipe with salt

The easiest beer snack recipe for those who want to enjoy the taste of their favorite drink and not clog it with spices.

Ingredients:

4-5 slices of rye bread;
2 tablespoons of milk;
salt to taste;
50-70 grams of butter.

How to cook.

1. Cut the bread into cubes.

2. Lightly moisten them in milk. It will give the finished croutons softness. Salt lightly.

3. Fry in a pan in melted butter until golden brown.

Borodino recipe

Rye Borodino spicy croutons are made from the eponymous type of bread. Suitable for fans of savory types of snacks.

Ingredients:

4-5 slices of rye bread;
1 tablespoon of tomato paste;
red pepper and other hot spices to taste;
1 egg;
butter for frying.

Step by step recipe.

1. Beat the egg well with a whisk, add tomato paste and seasonings.

2. Lubricate slices of bread with the resulting egg mixture.

3. Fry in hot oil in a pan.

Recipe with garlic

Ingredients:

200-300 grams of bread;
4-5 cloves of garlic;
sunflower oil for frying;
70 grams of butter;
salt to taste;
greenery.

Cooking.

1. Fry the chopped slices in a pan in sunflower oil until golden brown.

2. Peel the garlic and pass through a press. Mix with salt and butter.

3. Spread warm croutons with the garlic mixture.

Garlic croutons can be sprinkled with finely chopped herbs.

Recipe with cheese

Garlic croutons baked with cheese are already considered an exquisite type of snack. Cheese goes well with the taste of foamy beer.

Ingredients:

5-6 slices of bread;
a few cloves of garlic;
80 grams of hard cheese;
salt.

Step by step recipe.

1. Cut rye bread into slices.

2. Coat them with garlic passed through the press, sprinkle with salt. Stack the slices on top of each other in the form of a sandwich and leave to soak for 10-15 minutes.

3. After the time has elapsed, remove the remnants of garlic and salt. Cut into slices and arrange on a baking sheet.

4. Dry in the oven at 180 degrees for 10-12 minutes until crispy. It is important that the inside of the croutons remain soft. To do this, during the cooking process, you need to turn the bread slices several times.

5. Sprinkle warm croutons with grated cheese. Bake for 1-2 more minutes.

In the microwave, this cheese appetizer recipe can be made in 2-3 minutes.

sauce recipe

Delicious and savory black bread croutons can be supplemented with any sauce. The most unpretentious options are sour cream, mayonnaise, any kind of ketchup. We recommend trying the garlic sauce.

Ingredients:

50 grams of sour cream;
50 grams of mayonnaise;
2 cloves of garlic;
greenery;
salt.

How to cook.

1. Mix sour cream and mayonnaise.

2. Add chopped garlic, finely chopped herbs and salt to the mixture. To stir thoroughly.

3. Place in the refrigerator. After 30 minutes, the toast sauce is ready.

If the company has people with different taste preferences, make several types of snacks. It will take a little time to prepare the croutons, but at the same time all the guests will be satisfied.

Classic salted croutons are suitable not only for lovers of live foam; children love to crunch on them. If you, as a caring parent, are worried that high quality cannot be expected from store-bought crackers, try this recipe and win little hearts with your dish.

You will need:

White bread - 500 g
Vegetable or olive oil - 6-7 tablespoons
Salt, spices - to taste

Cooking

Cut the bread into cubes or slices about 1cm by 1cm. Fry them over low heat with the addition of vegetable or olive oil, as you like. As soon as a golden crust appears, the croutons are ready. Sprinkle them with spice mixture or regular fine salt, depending on your preference. The dish is ready to serve!

IMPORTANT: Try not to overdo it with frying oil. Not everyone likes greasy croutons, no matter how delicious they are. If the hand still trembles, and the oil in the pan is more than the required volume, the appetizer can be laid out on napkins that will absorb excess fat. This will not affect the taste of the dish in any way, and the appetizer will be saved.

Recipe for garlics with garlic like in a bar

For fresh beer, garlic croutons will come in very handy, especially since this is a common snack in many catering establishments. The recipe is only slightly different from the previous one.

You will need:

Stale bread (white) - 500 g
Garlic - 2-4 cloves
Vegetable or olive oil - 30 ml
Salt - to taste

Cooking

Cut the bread into slices or sticks 1 cm thick. Fry the croutons over low heat with the addition of vegetable oil until golden brown. Garlic peel, crush or rub on a grater. Add salt and vegetable oil to the resulting gruel. Mix well. Grate the prepared croutons with the resulting sauce and serve.

Video recipe

This video shows the process of making garlic croutons:

Classic croutons with egg

This rather hearty appetizer is made from a long loaf or a French baguette, in extreme cases, you can take white bread, but the croutons will not be so tender.

The roll is cut into portions and fried on both sides in a small amount of vegetable oil. To reduce fat content, you can fry one side or dry the slices in a toaster.
The underside is rubbed with a clove of garlic.
The top is spread with mayonnaise and sprinkled with chopped hard-boiled egg.

If desired, you can pepper them, sprinkle with finely chopped green onions.

Welsh croutons

The implementation of the recipe will take a little longer than the previous ones, but the result will amaze with its taste. For cooking you need:

Long loaf - 1/2 pc.
Butter - 50 gr.
Beer - 100 ml.
Dry mustard - 1 teaspoon.
Salt, ground black and allspice - to taste.
Sugar - ¼ teaspoon.
Pickled cucumbers - 2 pcs.
"Cheddar" - 300 gr.

Melt the butter over low heat and add coarsely grated cheese to it. It is introduced little by little and, stirring, achieve a uniform mass. After that, beer is carefully poured into the mixture, spices, sugar and salt are added. Remove from heat and add raw egg yolks. Thoroughly grind.

Fried hot bread is spread on one side with the resulting mass and sent to the oven until it acquires a light brown crust, garnished with puff cucumbers and served hot to the table.

From black bread

If you have acquaintances or friends who are not indifferent to savory dishes, then they will appreciate the brown bread croutons.

You will need:

Bread (rye or Borodino) - 200 g
Milk - 1 tablespoon
Butter or margarine - 2 tablespoons
Salt, spices - to taste

Cooking

Bread without crust cut into slices or cubes. Soak them in milk with salt or spices. Add butter or margarine to a preheated pan and fry the croutons over low heat until golden brown. Serve warm, if desired, you can separately prepare garlic sauce for them.

How to make garlic sauce

The peculiarity of garlic sauce is that it is suitable not only for croutons. In cafes and restaurants, this sauce is offered with the main meat and fish dishes, since garlic goes well with a well-done steak or tender fish fillet. As good as main courses, garlic sauce is good for side dishes. And to prepare such a sauce is not at all difficult.

You will need:

Sour cream - 30 g
Mayonnaise - 30 g
Garlic (optional) - 1-2 cloves;
Dill and salt - to taste.

Cooking

Combine crushed garlic with sour cream and mayonnaise. Add herbs and salt to the resulting sauce. The sauce recipe can be varied with various herbs and spices. Gramming of sour cream and mayonnaise can be increased as desired. The sauce will be even tastier if you cook your own mayonnaise, and take homemade sour cream.

Video recipe for garlic sauce:

FOR REFERENCE: In all the recipes above, it is not necessary to fry slices of bread in vegetable oil. They can be dried in a pan or on a baking sheet in the oven. This way they won't get too oily.

The main thing is to add salt and spices before going to the oven. Toasted garlic can be grated both before and after cooking. Often such an appetizer is made from stale or stale bread. The only condition in this case is the absence of mold. Many housewives will agree that it is more convenient to make croutons from stale bread. Fresh bread is too soft, and stale bread cuts better.

Creamy croutons

Cut rye bread into portioned triangles and dry in any convenient way. Then, while each piece is hot, grease both sides with butter and sprinkle with salt and pepper, you can add other seasonings to taste. Put the croutons on a dish and sprinkle with herbs.

Fish croutons

To prepare them you will need:

baguette or loaf.
Herring fillet or any salted fish - 300 gr.
Boiled medium-sized carrots - 2 pcs.
Hard boiled egg - 2 pcs.
Butter - 50 gr.
Green onions - 2-3 "feathers".

Fish fillet and carrots should be scrolled in a meat grinder, finely chopped eggs should be added to them and mixed with soft butter until smooth. Fry the baguette pieces or dry them in the oven, spread herring oil on one side, sprinkle with herbs.

Salmon croutons

These croutons are made from white bread or a long loaf, but to diversify the appetizer, you can also buy or cook puff pastry yourself, it turns out tender and unusual.

The bread is fried until golden brown.
Smoked salmon (150-200 g) is cut into small pieces, about the size of a fingernail, an equal amount of Ricotta cheese or any other curd variety is added to it, everything is mixed until smooth.
The resulting mass is laid out on croutons.

From above they can be decorated with thin circles of fresh cucumber, this gives the appetizer freshness.

Also, do not forget about the excellent snack for beer - pasties on vodka!

Cheese toast at home

If ordinary croutons seasoned with just salt and garlic seem too simple to you, we offer a variant of this dish with cheese.

You will need:

Bread - 7 slices
Garlic - 7 heads
Cheese - 100 g
Salt - to taste

Cooking

Sprinkle each slice of bread with garlic and salt. Remove the garlic before frying, otherwise it can burn and spoil the whole taste of the dish. Transfer the croutons among themselves so that they are evenly saturated with garlic juice. You can leave them for a couple of minutes, shift and leave again. While the oven is heating up, cut the slices of bread into arbitrary slices or sticks. Place them on a baking sheet and cook until crispy. Sprinkle with grated cheese at the end and serve.

IMPORTANT: Do not overcook the croutons in the oven, otherwise they will turn into crackers! The middle of the toast should be crispy on the outside but soft on the inside.

From beer bread

The secret of the taste of these toasted croutons is not in the technology of making the croutons themselves, but in the bread. It is unlikely that you will be able to buy a similar one ready-made, but for those who like to experiment with dough, the process and the result will undoubtedly bring pleasure. The recipe is for 12 servings.

1.5 cups whole wheat flour.
1.5 cups flour of the highest grade.
Baking powder for dough - 15 gr. or soda slaked with vinegar.
Salt - 1 teaspoon.
Sugar - 3 tablespoons.
Dark beer - 350 ml.
Rectangular baking dish 10*20cm.

Mix all dry ingredients in a large bowl until evenly distributed. Pour in the beer. If soda is used, introduce it after the beer, having previously extinguished it. Mix thoroughly. Grease the form with melted butter and sprinkle with breadcrumbs. Put the dough into it and put in a preheated (180 ° C) oven.

Approximate baking time is 60 minutes. It is best to check readiness with a toothpick or a knitting needle, sticking it into the center of the loaf, when there is no dough left on the pulled out needle, you can take it out. Cut the cooled bread into pieces and dry, grease each slice with butter, sprinkle with cumin if desired.

Lithuanian recipe

The main "chip" of this snack is bread. Ideally, if you can find Lithuanian wheat, if not, you need to choose a loaf with a dense texture, with a heavy dough and small holes.

The crusts are cut off, only the soft part is used. It is cut into strips 1 cm thick. and 3-5 cm long. They are fried in a frying pan slightly greased with olive (sunflower) oil until a crust appears on all sides. It is important that the inside of the dough does not dry out, but remains soft.
Hard cheese is rubbed on a medium-sized grater, mixed with mayonnaise and crushed garlic. Mayonnaise is taken in such an amount that the mixture does not “float”, but retains a dense consistency.
When the croutons have acquired the desired condition, the fire under the pan is increased and a spicy mixture is poured into the bread. It is not necessary to cover the lid, otherwise the crackers will get wet from the condensate.
Mix thoroughly so that all the croutons are covered with a layer of melted cheese.

The appetizer is served hot. Optionally, you can add it with any spices or herbs.

how to cook garlic croutons with cheese? And what kind of sauce to make with them? (similar to how they serve in taverns) and got the best answer

Answer from Marina Reshetnikova[master]
Bread is fried on rast. oil on both sides or in the oven, when serving, brush with garlic butter and sprinkle with salt. GARLIC OIL: Vegetable oil is mixed in a blender with peeled garlic. Bon appetit!

Answer from Elena Korableva[guru]
just cut into cubes and fry over low heat in vegetable oil until crusty. for piquancy, add hot pepper to the oil. and at the very end, grated garlic, salt to taste before serving
sauce number 1: mayonnaise, pickled cucumber, garlic and herbs - beat in a blender
sauce number 2: mayonnaise, ketchup equally and lemon juice (to your taste, I like when there is more juice), the same sauce is very suitable for shrimp

Answer from Lika Mikhey[guru]
Garlic black bread croutons classic
12 loaves of Borodino bread
20 g vegetable oil
3 cloves of garlic
1 tsp salt
Cut the bread into medium-sized slices about 1 cm thick. Brown them on both sides in a well-heated pan with vegetable oil. While they are still hot, rub the toast with garlic and sprinkle with salt. The snack is ready.
White bread toasts with garlic flavor
200 g white bread
40 g butter
3 cloves of garlic
Cut the bread into small slices. Heat the oil in a frying pan and add coarsely chopped garlic to it. Fry it for two minutes, then remove from the oil. Now start frying on both sides of the bread.
Garlic croutons from white bread with cheese mass
200 g white loaf
100 g cream cheese
1 chicken egg
50 g mayonnaise
2 cloves of garlic
100 g green onions
20 g vegetable oil
Cut the loaf into pieces, cut each of them in half, brown it on both sides in vegetable oil. Now start preparing the cheese mass. To do this, boil an egg, rub it and melted cheese on a fine grater, mix. Add chopped garlic and mayonnaise. Mix everything thoroughly and spread the croutons with this composition. Finely chop the onion greens and sprinkle on top of the toast.
Garlic sticks for beer
300 g black bread
4 cloves of garlic
50 g sesame oil
1 tsp salt
Cut the bread into rectangular sticks. Pour the oil into a preheated pan and brown the bread on it on all sides. Rub hot sticks with garlic and sprinkle with salt.
Garlic croutons with cheese
100 g cheese
300 g loaf
3 cloves of garlic
2 chicken eggs
a pinch of salt
ground black pepper on the tip of a knife
30 g vegetable oil
Cut the loaf into slices about 1 cm. Crack the eggs into a bowl and beat them well with a whisk, add salt and pepper to them. Pour oil into a hot skillet. Coarsely chop the garlic and fry for 3 minutes, then remove it. Dip the loaf in the egg and send to the pan. Cheese grate on a coarse grater. After frying the loaf on one side, turn it over and sprinkle with cheese. As it cooks on the other side, the cheese will melt. Carefully place the croutons on a plate and serve.
Garlic croutons with sardine
300 g loaf
100 g canned sardines in oil
1 PC. chicken egg
3 cloves of garlic
50 g mayonnaise
50 g vegetable oil
Cut the loaf into pieces and fry it on both sides, set to cool. At this time, prepare the fish filling. To do this, separate the sardine from the bones and carefully remember with a fork. Rub the pre-cooked egg on a fine grater and add to the fish. Mix everything well and put mayonnaise. Rub the croutons on one side with garlic and spread the fish mass on them. This dish can be served as an appetizer for the festive table, or instead of sandwiches for breakfast.
Simple garlic croutons with cheese
300 g black bread
30 g vegetable oil
0.1 kg of cheese
3 cloves of garlic
Cut the bread into small slices and fry in a well-heated pan. While still hot, rub them with garlic and sprinkle with grated cheese on top.
Croutons with green garlic
300 g Borodino bread
1 st. l. salt
100 g green garlic
100 g cheese
30 g vegetable oil
First, prepare the garlic dressing. To do this, chop the garlic greens through a meat grinder and add salt. Refueling should take a while. It can even be stored after that in the refrigerator for quite a long time. Now start preparing the croutons themselves. Cut the bread into slices and fry it in vegetable oil on one side, after putting the garlic mixture on it. Flip the toast over and spread the mixture over. Sprinkle it with grated cheese.
Preparation of garlic sauce for croutons: crush the garlic, add a little, rubbing, the yolk and butter. Season with lemon juice and salt, pour in cold boiled water so that the toast sauce acquires the consistency of mayonnaise.

Garlic croutons are the perfect snack for foamy. Crispy ruddy bread crust in combination with fragrant garlic perfectly set off the malty taste of dark and light beer. Croutons are easy to prepare, do not require special skills, and the ingredients can be found in any kitchen. This appetizer is the best option for relaxing at home and outdoors.

Homemade croutons with garlic

Garlic croutons have long been a classic. They are often served with beer in bars and pubs. But why spend money when you can cook a delicious snack at home in 5 minutes?

Ingredients:

Bread - 500 g.
Garlic - 50 g.
Vegetable oil - 2 tablespoons.
Olive oil - 1 teaspoon.
Salt - a teaspoon.

Any bread is suitable - white, dark, made from rye flour or corn. It is even possible with additives like sunflower seeds, pumpkin seeds or various kinds of spices and spices: this will give the croutons a special piquancy.

Sliced bread from the store will not work. It's cut too thin. When frying, the bread dries out completely, turning into stone. It is better to cut the bread into toasts yourself. The optimal piece thickness is 1.5 cm.
Stale bread is also suitable for croutons - this will not interfere with the final taste, the main thing is that it be mold-free.
We cut the bread into small pieces, the shape does not matter. It's a matter of taste. Can be cut into simple pieces that are served at the table. It can be cubes or small oblong slices.
You will need a fairly large skillet. Heat a frying pan and pour in the amount of oil comparable to the amount required to fry minced meat products. Lay out sliced bread, salt and add dried garlic.
Determine the amount based on your taste preferences and the intended direction of further use. When in doubt, add the minimum and taste after 1-2 minutes. Then adjust the amount of salt or garlic and bring the taste to the required.
Mix the croutons well with a spatula, pour in more oil. Crackers should be soaked in fat enriched with saturated additives. The total cooking time is 2-3 minutes on a fairly high heat.
Remove the pan from the stove and transfer the crispy croutons to a dish to cool. To reduce calories, use a paper towel. For tasting, a glass of cold beer will come in handy.
You can “garlic” ready-made croutons in two other ways
Take salt and peeled garlic clove. Dip the garlic in salt and rub the toasted sides of the bread. The more we rub, the brighter the taste will be.
Press all the garlic through a garlic press or finely chop. After we mix the garlic mass with a small amount of salt and olive oil. Spread the garlic on one side of the bread toast.
The first method is more suitable for well-done croutons, and the second for slightly dried ones.
For taste, aroma and beauty, you can add a little greenery - parsley or dill to taste.
Garlic croutons with cheese
The ingredients you will need are the same as in the preparation of classic garlic croutons. Another ingredient is added - cheese.
Cheese for homemade toast with garlic is suitable for any. The budget option is processed cheese, the more expensive option is hard cheese. Even dried out will do - this does not affect the final taste. Cheese with ham or spices will add piquancy to croutons.
For 500 g of bread, you need 4-5 pieces of processed cheese or 300 g of hard cheese. Leave cheesecakes in the freezer an hour before cooking. They will freeze and become hard. The cheese will not stick to the grater.
As soon as one side of the croutons is fried, remove them from the pan. We remove excess oil from them with paper towels, and rub with garlic. Or we spread garlic mass on the ruddy side.
Next, send the pieces to a hot frying pan, uncooked side down. Top with grated cheese. It is not difficult to grate hard cheese on a grater, but you will have to tinker with melted cheese. This problem is easily solved.
We fry croutons with cheese for just a couple of minutes. If the bread is cut into small cubes or long sticks, it can be mixed with melted cheese.
Garlic sauce for croutons
Garlic sauce with croutons is another option for a homemade beer snack.
Bread for making croutons is best cut into small pieces or cubes. This will make it easier to eat the sauce.
The base for the sauce is an important component. Mayonnaise is suitable for lovers of the classic taste of the sauce. Sour cream and yogurt without fillers - for adherents of a healthy diet.

This option is lower in calories.
Mayonnaise, sour cream (15-20%) or classic yogurt - 200 g.
Garlic - 50 g. Garlic in the sauce can also be used green, in feathers.
Greens (dill, parsley) - 2 tablespoons.
Salt, pepper, spices - to taste.

Put mayonnaise, sour cream or classic yogurt in a deep plate. Three garlic on a grater, press through a garlic press or finely chop. Greens are also finely chopped.
Add herbs and garlic to sauce base. Mix thoroughly. Add salt and seasonings to taste. Mix again.
Leave the garlic sauce in the refrigerator for 15-20 minutes to brighten up the taste. Garlic and greens will give juice. The sauce base will be saturated with the flavors and aromas of the ingredients, which will positively affect the taste of homemade beer snacks.
Croutons with garlic sauce can be served with beer both cold and hot.