The simplest sauce for meat. Cranberry sauce for meat: recipe

With this fragrant and thick sauce Even the most boring vegetables like carrots and broccoli go well. And spaghetti is so good with it. If you boil this sauce more, it will also come in handy when making pizza.

Bazhe nut sauce is quite easy to prepare and versatile in use. It goes well with fish, boiled or fried poultry, eggplant, and cauliflower.

In Abkhazia, this sauce is usually made from different varieties beans - variegated, light and red. If desired, you can add some crushed walnuts to it.

This aromatic bright red pepper sauce is perfect for all lovers of meat and fish kebabs.

Blue cheese sauce A cooks in 15 minutes. Cooking recipe: 1. Mash the cheese with a fork, add the yolks, yogurt and sour cream, beat with a hand blender until smooth.

Homemade pomegranate sauce “Narsharab” is incomparable in taste, color, aroma and consistency to what is usually sold in stores. It is ideal for both meat and fish dishes.

Homemade tomato sauce goes well with various dishes– you can add it to soups, spread it on pizza, serve it with pasta, or bake fish and meat with it.

Saffron sauce. We do not peel the garlic, but only lightly press it with the flat side of the knife. Finely chop the onion. Crumble Bay leaf. Cut the hot pepper very finely, after removing the seeds. Fry onion, garlic, bay leaf and chili in a deep frying pan with vegetable oil.

Homemade mayonnaise compares favorably with store-bought mayonnaise in that it does not contain such unpleasant things as table vinegar, thickeners, emulsifiers and other preservatives. Spend just a little time preparing it, and you will always have this excellent natural dressing sauce on your table.

Depending on the preparation method, tkemali sauce can be used for immediate consumption or for storage for the winter. The sauce is perfect for new potatoes, scrambled eggs, chicken, fish, shish kebab - in general, for anything fried. It is believed that it is able to neutralize excess fats and promote their combustion.

Red sauce is the basis for preparing several dozen various sauces for dishes of fish, meat, poultry, vegetables and eggs. It is better to prepare a strong meat broth for the sauce in advance. Bottled and tightly sealed, it can last in the refrigerator for several days.

The most ordinary dishes, served with appropriate sauces, acquire a completely different aroma and taste. Tomato sauces, the recipes for which are given below, are very tasty, low in calories and easy to prepare. They are great for meat and fish dishes; they can be served with potatoes, rice, and pasta.

White béchamel sauce, as opposed to red sauce, for different dishes prepared differently. For fish it is prepared on fish broth, for meat - on meat, and for flour dishes - on milk. To prepare this sauce, milk can be flavored by adding it while heating spices, bay leaf, various spices.

Sour cream sauce is great for fish dishes. The ingredients for its preparation are the most common, especially in season. The main concern is to buy good fatty and thick sour cream, best homemade.

Such mushroom sauce best prepared from fresh forest mushrooms: boletus, boletus, boletus, honey mushroom, but cultivated mushrooms - champignons and oyster mushrooms - are also suitable.

This sauce is good served with fish steaks or white meat game, grilled or grilled, cold boiled fish. The main condition is that the tartar sauce must be very cold.

BBQ sauce has many variations. This recipe is one of the simplest. This sauce can be used to coat meat, fish, and vegetables roasting in the oven or on coals. And they can be served with the same sauce.

Ginger sauce goes well with cold beef– roast beef or cold baked pork. The amount of ginger - both pickled and fresh - can be adjusted to your own taste.

Lemon sauce is quick to prepare and the recipe is quite simple. The main thing when preparing it is to choose the ripest, freshest, brightest and most elastic lemon.

Alfredo cheese sauce is a real salvation for dry game. Cut fried game meat into strips or grind raw meat through a meat grinder. Quickly fry the resulting minced meat over high heat in olive oil. Place the prepared meat in hot sauce, heat it up quickly - and here you have the filling for white “pizza” or great addition for pasta.

Italian sauce can be used not only as great addition to a variety of fish dishes, but also as an integral part of them. To do this, quickly fry or bake large fish, cut them into small pieces and put them in the sauce...

Green sauce prepared according to this recipe can be served with boiled pork, fish, boiled beef and with boiled potatoes.

Hollandaise sauce needs to be cooked right before you eat it. It goes very well with boiled asparagus, different cabbages, zucchini, chicory.

Sauce from fresh tomatoes with basil and capers goes great with grilled vegetables, baked potatoes, vegetable cutlets. Throw a country-style party: fry large slices of eggplant, zucchini and peppers in the oven or on the grill. Place them on a platter and serve this sauce.

Orange sauce is a good combination of citrus and mustard. This sauce goes well with fatty lamb or pork, as well as chicken and fish.

Tomato juice (the base of this sauce) can be obtained different ways: buy ready tomato juice with pulp; dilute natural tomato paste boiled water; buy ready-made Italian passata (grated canned tomatoes); grind in a blender or grate on a fine grater good ripe tomatoes, having previously peeled them.

Our ancestors began preparing tasty and aromatic gravies back in ancient times. To the main meat or fish dish Even then, gravy was served, prepared from the juice released during the preparation of the dish. A little later, the word “sauce” appeared and over time imperceptibly replaced the concept of “gravy”. Although there is no particular difference between sauce and gravy, both in appearance and in taste it is a liquid sauce, from which gravy differs only in that it is added directly to the plate of food (sauces), and sauces are served on the table in special dishes (sauces).

The gravy can be made from the juice released during cooking, or it can be prepared separately using broth or other ingredients. To improve the taste of the gravy, add herbs, spices, onions and garlic, and add sour cream, flour, and starch to thicken it. Flour and starch must first be diluted with water to avoid lumps.

Some gravy recipes require a lot of time and attention to prepare, others are prepared by simply mixing ingredients without cooking them.

Gravy “Village”

Ingredients:
250 ml milk,
250 ml chicken broth,
60 g butter,
45 g flour,

Preparation:
Heat the butter in a saucepan, add flour and cook over low heat for 2 minutes. Then pour in milk, broth, add salt and pepper. Reduce heat and simmer until mixture is smooth.

Sour cream sauce

Ingredients:
2 stacks vegetable broth,
½-¾ cup. sour cream,
2 tbsp. butter,
1 tbsp. flour.

Preparation:
Melt butter in a frying pan, add flour, fry it, then pour in, stirring constantly, vegetable broth and boil the gravy for 10 minutes. Finely chop the onion and fry. Pour sour cream into the hot thickened sauce, add onion, stir and remove the finished gravy from the stove.

Oil sauce with egg

Ingredients:
700 g butter,
8 boiled eggs,
30-50 g parsley,
citric acid - on the tip of a knife,
salt - to taste.

Preparation:
Add finely chopped boiled eggs, salt, citric acid, parsley and mix everything well.

Pork gravy (suitable for any side dish)

Ingredients:
400 g pork,
200 g sour cream,
2 stacks water,
2 tbsp. flour,
1 onion,
4-5 tbsp. butter,
salt, spices - to taste.

Preparation:
Cut the meat into small pieces and fry in a frying pan in butter or fat until golden crust. Finely chop the onion, add to the meat and fry for another 10 minutes. Add water and salt with spices to the meat and onions and simmer until half cooked. Dilute the flour with water, add sour cream, pour the sauce over the meat and simmer until cooked. Instead of sour cream, you can add ketchup or tomato paste.

Mushroom gravy for rice

Ingredients:
500 g champignons,
200 ml cream,
1 onion,
2-3 cloves of garlic,
2-3 tbsp. vegetable oil,
salt, black ground pepper, lemon juice, parsley - to taste.

Preparation:
Peel the champignons and cut into thin slices. Cut the onion into cubes, finely chop the parsley and garlic. In a preheated frying pan with vegetable oil, fry the onion and garlic until transparent. Then add the champignons to them, evaporate the liquid, reduce the heat and pour in the cream. Warm the mixture for 10 minutes, stirring constantly. Add parsley, salt and pepper, add lemon juice to taste and stir.

Universal tomato paste sauce

Ingredients:
70 g tomato paste,
2 tbsp. flour,
300 ml water,
1 tbsp. Sahara,
1 onion,
2 tbsp. vegetable oil,
½ tsp. salt,
2 bay leaves,
dry spicy herbs, ground black pepper - to taste.

Preparation:
Chop the onion and fry it in vegetable oil until golden brown. Mix tomato paste, flour, sugar and salt, add water to the resulting mixture and mix well. Pour the tomato mixture into the pan with the onions and cook until thickened, stirring constantly. As soon as the gravy begins to thicken, add dry spices, bay leaves and remove the pan from the stove. Let stand covered for 3 minutes.

Flavorful gravy for mashed potatoes

Ingredients:
200 ml meat broth,
2 tsp flour,
50 g butter,
3 tomatoes
1 carrot,
1 onion,
3-4 cloves of garlic,
salt, ground black pepper - to taste.

Preparation:
Cut the onion into small cubes and fry in oil. When it turns golden, add finely grated carrots. Also grate the garlic and add to the total mass. Peel the tomatoes, cut them and add them to the vegetables. When the liquid from the tomatoes has evaporated, add flour and stir. Gradually add to the gravy hot broth until smooth, add salt and pepper to taste.

Vegetable sauce for pasta

Ingredients:
400 g fresh or canned tomatoes,
½ cup heavy cream,
1 tbsp. butter,
1 onion,
1 carrot,
1-2 cloves of garlic,
a pinch of sugar
salt, seasonings and spices - to taste.

Preparation:
Chop the onion, garlic and fry them in a frying pan in vegetable oil. Add grated to the pan coarse grater carrots and fry. Grind the tomatoes using a blender and pour the tomato mass into the frying pan, add a little sugar, salt and pepper, add spices and seasonings to taste. Stir, bring to a boil, pour in the cream and add butter, reduce heat and cook until the liquid has evaporated.

Spicy sauce for meatballs

Ingredients:
50 ml Worcestershire sauce (you can replace it with any other sweet and sour sauce),
50 ml water,
50 g butter,
3 tbsp. tomato paste,
2 tbsp. brown sugar,
2 tbsp. lemon juice,
1 tsp instant coffee,
1 tsp vinegar.

Preparation:
Melt the butter in a small saucepan, add vinegar, previously diluted with water. Squeeze the juice out of the lemon, strain and place in a saucepan. Add tomato paste mixed with sugar there. Add coffee and stir. Then add Worcestershire sauce, bring to a boil and cook, stirring, for 5 minutes. Stew the finished meatballs in the resulting gravy.

Champignon gravy for stewed meat

Ingredients:
400 g champignons,
600 g water,
1 bouillon cube,
3 tbsp. sour cream,
3 tbsp. flour,
1 onion,
salt, spices - to taste.

Preparation:
Place a saucepan with 400 g of water on the fire, bring to a boil, then dissolve the bouillon cube in it and leave the resulting broth to simmer. Chop the onion and fry it in vegetable oil until golden brown. Finely chop the champignons and add them to the onion, add salt, stir and simmer until the liquid has evaporated, then add the spices. Place the fried foods in the broth and continue to simmer. Meanwhile, start pouring: pour 200 g of water into a bowl, add sour cream, flour, a little salt and whisk. Pour the finished filling into the pan with the broth, bring the resulting mass to a boil and cook for 5 minutes.

Liver gravy for boiled potatoes

Ingredients:
500 g liver,
1 stack water,
1 tbsp. flour,
2 carrots,
2 onions,
3 tbsp. butter,
salt, pepper - to taste.

Preparation:
Rinse and clean the liver from films and cut into small pieces. In a flat plate, mix flour with salt, roll pieces of liver in this mixture. Fry the liver in a hot frying pan with oil. Meanwhile, cut the carrots into cubes and the onion into half rings. Add chopped vegetables to the liver and stir. Then add hot water, stir and simmer for 20 minutes.

Spicy gravy for meat

Ingredients:
150 g sour cream,
50 ml meat broth,
2 yolks,
100 g horseradish,
40 g butter,
50 g flour.

Preparation:
Wash the horseradish thoroughly, grate it and add 2 drops of vinegar. Place butter and flour in a frying pan and fry until smooth. Pour in the broth and bring the gravy to a boil. Then add horseradish, sour cream, salt, pepper and mix thoroughly. Beat the yolks and heat, add to the rest of the ingredients, but do not boil, otherwise they will curdle.

Meat gravy with red wine

Ingredients:
250 ml meat juice(after frying meat),
½ cup red wine,
100 ml beef broth,
1 tsp flour.

Preparation:
Place the pan where the meat was fried with the juice on the fire, add flour and stir well. Add wine and broth and cook over low heat for 5-10 minutes until thickened, add a little salt to taste. Then strain the finished broth and serve with the meat.

Czech Garlic Gravy

Ingredients:
200 g milk,
30 g onions,
4 cloves of garlic,
10 g sugar,
1 tbsp. lemon juice,
10 g lard.

Preparation:
In a small saucepan, fry the flour in lard (be careful not to burn). Then add finely chopped garlic and onion to the saucepan with flour and continue frying until golden brown. After this, add hot milk, sugar and fry the gravy over the fire for another 20 minutes, stirring, at the very end of cooking, add salt and lemon juice.

Gravy with sweet peppers and tomatoes

Ingredients:
120 ml of juice formed when roasting meat,
100 ml pork broth,
2 tomatoes
2 pods of sweet pepper,
50 g butter,
greens, salt - to taste.

Preparation:
Peel the tomatoes and chop them. Cut the sweet pepper into small pieces. Finely chop the greens. Place the tomatoes and Bell pepper into a frying pan with heated butter, add salt, cover and simmer over low heat until half cooked. Then add the juice and broth, bring to a boil and simmer for 5 minutes over low heat. At the very end of cooking, add the greens, stir and remove from heat.

Sweet and sour sauce with wine and raisins (for rice, potato, fish cutlets)

Ingredients:
1 glass of wine,
1 glass of lemon juice,
½ cup raisins,
2 tbsp. flour,
3 tbsp. butter,
1 onion,
sugar, spices - to taste.

Preparation:
Fry the flour in melted butter. Add chopped onion, spices, stir and pour in as much hot water to obtain a sauce of medium thickness. Then add 2-3 tsp. burnt sugar, bring the mixture to a boil, strain, pour in wine, lemon juice and sugar (the sauce should have a pleasant sweet and sour taste). Boil the raisins, add to the gravy and bring to a boil.

Sweet and sour sauce with cranberries and fruit juices

Ingredients:
400 g cranberries,
1 stack pomegranate juice,
1 stack orange juice,
1 stack Sahara,
1 tsp salt and pepper,
2 tsp cinnamon.

Preparation:
Place the washed and sorted cranberries in a saucepan, pour in the pomegranate and orange juices, add the remaining ingredients and, bringing the mixture to a boil, cook, stirring, for 10 minutes over medium heat.

Lingonberry sauce with port wine for baked chicken

Ingredients:
600 ml chicken broth,
150 ml port wine,
2 tbsp. flour,
4 tbsp. lingonberry jam,
2 tsp grainy mustard.

Preparation:
Heat 6 tbsp in a small saucepan. juice from roasting chicken. While whisking, add flour and cook for 3 minutes until golden brown. Gradually add broth and port to the mixture, whisking to avoid lumps. Next add lingonberry jam, mustard and cook for 5 minutes over low heat. Add spices to taste.

Lemon sauce with herbs for any dish

Ingredients:
250 ml cream,
4 tbsp each finely chopped dill and parsley,
2 tbsp. green onions,
1 tbsp. lemon juice,
black pepper, salt - to taste.

Preparation:
Combine all prepared ingredients, pepper, salt and mix.
This sauce is also suitable as a salad dressing.

Ginger sauce for meat and poultry (grill, barbecue)

Ingredients:
1 tbsp. lemon juice.
1 tbsp. soy sauce,
6 tbsp. vegetable oil,
½ tsp. grated ginger root,
1 clove of garlic.

Preparation:
Combine all ingredients and mix until smooth (you can use a blender).

Appetizing gravy with orange juice and greens

Ingredients:
⅓ stack. olive oil,
¼ cup orange juice,
1 bunch of parsley,
2 tsp lemon juice,
pepper and salt - to taste.

Preparation:
Mix all ingredients in a separate bowl and beat with a blender until smooth.

Yogurt dip with cucumber and cheese

Ingredients:
250 ml yogurt,
75 g hard cheese,
2 finely chopped gherkins,
salt, pepper - to taste.

Preparation:
Mix all ingredients well and add salt and pepper to taste.

Sour cream sauce with mint

Ingredients:
1 stack sour cream,
2 tbsp. chopped mint,
salt, ground black pepper - to taste.

Preparation:
Mix sour cream with chopped mint, salt and pepper to taste.

Try preparing gravies for your favorite dishes according to our recipes, and you will see for yourself how much they will transform familiar dishes that we are used to eating every day.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Soy sauce is a seasoning from ancient China. It is prepared industrially, in a place adapted for this purpose, from soybean and wheat grains. It is possible to prepare the sauce at home, but it is a very painstaking task; by the time you prepare it, you won’t want to eat it. Now let's improve it ready sauce, with your unique taste it is possible, and now we will do it.

1st recipe

We need:

50 g ready-made soy sauce
1.5 tsp. Sahara
1 tbsp. Sahara
a pinch of salt, small
10 g ginger
2 drops lime juice
ground black pepper to taste (a little)

Preparation:

1.Pass the ginger through a garlic press or finely chop it with a knife.

2. Dissolve sugar in water.

3. Mix all ingredients and mix everything thoroughly. The sauce is ready.

2nd recipe

We need:

20 ml (2 tbsp) soy sauce
2 tbsp. cooled boiled water
1/2 tsp. Sahara
1 tsp boiling water

Preparation:

1. Dissolve sugar in boiling water.

2. Mix soy sauce with water and sugar, mix thoroughly.

Cream sauce

This sauce is served with meat, liver and fish, as well as pasta, and you can simply eat it with bread.

We need:

1 clove of garlic
1 onion
30 g butter
150 g cream 20%
1 tbsp. flour
salt and ground pepper to taste

Preparation:

1. Finely chop the garlic.

2. Cut the onion into small cubes.

3. Melt the butter in a frying pan, add garlic, onion and flour to it, mix everything thoroughly. Pour the cream into the resulting mixture, add salt and pepper, and beat everything in a blender.

Sour cream sauce

Sour cream sauce is served with meat, fish, and liver.

We need:

150 g sour cream
3 tbsp. chopped parsley
0.5 tsp mustard (to taste)
salt, ground pepper to taste

Preparation: Mix sour cream with mustard, salt and pepper, and then add chopped herbs. Mix everything thoroughly.

Sauce Recipes: Tomato Sauce

There are many recipes for this sauce, each housewife has her own, today we will prepare 2 versions of tomato sauce.

1st option

We need:

5 kg tomato
300 g sugar
50 g salt
5-7 pcs cloves optional
3 cloves garlic
1/4 tsp. ground cinnamon
15 ml (1 tbsp) vinegar 9%
chilli, allspice peas and bay leaf optional

Preparation:

1.Pass the tomatoes through a juicer, squeeze the garlic through a press.

2. Move the grated tomatoes into the pan and add cloves, cinnamon, sugar, salt and put on the fire; when it boils, reduce the heat and cook over low heat for 2-3 hours. The mass should boil down to twice its volume. Then add the garlic and cook for another 15 minutes, and then add the vinegar and cook for another 10 minutes. If desired, you can fill sterilized jars and roll them up, or transfer them to a container and store them in the refrigerator.

2nd option

We need:

400 g canned tomatoes
1/3 tsp. paprika
1/3 tsp. hot red pepper
1/4 tsp. ground black pepper
2 cloves garlic
1 tsp Sahara
1 tbsp. wine vinegar
1 tsp dry adjika
1/3 tsp. coriander
1 bunch of cilantro, can be replaced with parsley or dill
2 tbsp. olive oil

Preparation:

1. Rub or grate the tomatoes, without skins.

2. Finely chop the garlic and herbs.

3. Mix all the ingredients except the greens and mix thoroughly, then add the greens and mix. Leave for 2 hours and can be served with barbecue and meat.

Sauce Recipes: Teriyaki Sauce

A Japanese sauce that is very popular in the East. Most often it is served with sushi, rolls, meat, poultry, and noodles.

1st option

We need:

1 tbsp. honey or sugar
2 tbsp. soy sauce
1 tbsp. vinegar (apple, rice, grape)
1 tbsp. grated ginger
2 cloves garlic
ground hot red pepper on the tip of a knife
1 tbsp. vegetable oil (olive)

Preparation:

1. Mix all ingredients and serve with meat.

2. The sauce can be served separately with other dishes; to do this, it needs to be thickened. Take 1 tsp. starch and dissolve in 2 tbsp. water, mix with sauce, set on low fire, with constant stirring, bring to thickening.

2nd option

We need:

1/2 cup soy sauce
1/4 cup sugar
3-5 cloves of garlic
1 tsp grated ginger
1 tbsp. honey
1 tsp olive oil
1 tbsp vinegar
1/4 cup water
3 tsp starch

Preparation:

Grate the garlic and ginger on a fine grater.
Dissolve starch in water.
Mix all ingredients except starch. We bet on slow fire, and while stirring, cook until honey and sugar dissolve, then add starch and bring until thickened. Remove from heat.

3rd option

We need:

500 ml soy sauce concentrate
500 ml water
4-5 cloves garlic, minced
50 g eel, optional
10 tbsp. Sahara
100 g potato starch
100 ml water

Preparation:

1.Pour soy sauce into a saucepan, add water, chopped garlic, eel and sugar. Mix everything and put it on the stove, wait until the mixture boils. Remove from heat and strain through a sieve.

2. Dissolve the starch in water and add to the sauce, stir, put on fire, and stir until thickened. Remove from heat.

Pomegranate sauce Narsharab

It is most common in Azerbaijan and Turkey and is served with fish, vegetables, shish kebab and meat dishes.

For reference: from 10 kg of pomegranate seeds you get 2.5 kg - 3 kg of sauce. This mass requires 1 tsp. salt.

We need:

500 g pomegranate
sea salt to taste
freshly ground black pepper to taste
sugar to taste

Preparation:

1. Wash the pomegranate, dry it and remove the seeds. Place in a saucepan and place on low heat. Using a wooden masher, crush the pomegranate seeds until the seeds turn white.

2. Remove from heat and strain the juice through a sieve. Again, put the juice on low heat and reduce it by half, while stirring.

3. After, turn off the heat, add spices, salt and sugar. After the sauce has cooled, transfer it to jars. Cold storage.

To check the readiness of the sauce, you need to drop it on a saucer and cool. The sauce should be slightly thinner than thick sour cream.

Honey mustard sauce for meat and poultry

1st option

We need:

0.5 tbsp. mustard
0.25 tbsp honey
0.5 tsp ginger

Preparation: mix all ingredients well.

2nd option

We need:

2 tbsp liquid honey
2 tbsp mustard
2 tbsp. vegetable oil
1 tbsp. lemon juice
1 clove of garlic

Preparation: mix all products.

Sweet and sour sauce with pineapple and chili

Widely distributed in Asian countries.

1st option

We need:

2 tbsp. soy sauce
1 tbsp. Worcestershire sauce
150 ml pineapple juice
100 g canned pineapples
3 tbsp. ketchup
1 tbsp. vinegar 9%
2 tbsp. sugar (honey)
1 onion
3 cloves garlic
1 tsp grated ginger
hot peppers taste
1 tbsp. starch
3 tbsp. water
olive oil

Preparation:

1. Pour two sauces, vinegar, ketchup, sugar, pineapple juice into the bowl and stir until the sugar is completely dissolved.

2. Chop the onion and chili pepper, grate the ginger and garlic.

3. Pour olive oil into the frying pan, heat and sauté the onion, after 2 minutes add ginger, hot pepper and garlic. After 3 minutes, add the pineapple pieces and sauté further.

4. Then add liquid ingredients, evaporate further.

5. We dilute the starch in water and add it to the mixture, stir and after thickening, remove from the heat.

6. Cool the mixture and grind in a blender.

2nd option

Classic version sweet and sour sauce, it is prepared in Chinese restaurants and served with fried fish, fish fingers, pork and poultry.

We need:

1 tbsp. flour
160 ml pineapple juice
50 ml chicken broth
3 tbsp. Sahara
20 ml semi-sweet white wine (rice)
45 ml vinegar (wine or rice)
45 ml ketchup
1 chili pepper
15 ml soy sauce
2 green onions (feathers)
70 g thinly sliced canned pineapple

Preparation:

1.Mix flour with water.

2. Place all ingredients, except onion and pineapple, in a saucepan and place on the stove, and bring to a boil over medium heat.

3. Then add the diluted flour and cook for 2 minutes while stirring.

4. Remove from heat and add pineapple and onion, stir. You can beat it in a blender.

Chinese sweet and sour Hoisin sauce

1st option

We need:

2 cloves garlic
shallot
sweet and sour Chinese sauce
100-150 g broth
1 tbsp. nut butter
1 tbsp. Sahara
1/4 teaspoon red chili pepper
vegetable oil

Preparation:

1. Chop the garlic and shallots and fry in vegetable oil until transparent.

2. Mix the sauce with the broth, nut butter, warm up. Next, add sugar, chili pepper, onion-garlic mixture, mix everything and put on fire, bring to a boil.

3. To add piquancy, season the sauce with crushed peanuts.

2nd option

We need:

10 g ginger
1 bunch of green onions
olive oil
salt to taste

Preparation:

1.Grate the ginger.

2. Chop the green onions finely and finely.

3. Boil olive oil in a frying pan, add ginger to it and quickly mix, add salt. Add onion, stir and remove from heat.

Cook for your health! Bon appetit!

Tell VK

For a perfectly seared steak, only one thing is missing - great sauce to meat. We offer 13 sauce recipes instant cooking, which will highlight the taste of meat and make the dish perfect.

1. Green sauce

This spicy Italian green sauce will not require high culinary skills. Chop a bunch of parsley, green shoots of garlic and mint. Mix the greens with 1 teaspoon capers, 2-3 chopped anchovies, minced garlic clove, juice of one lemon and three tablespoons olive oil.

2. Delicious peppercorn sauce

This classic, creamy steak sauce doesn't take long to prepare. Pour 2 tablespoons of wine vinegar into a frying pan without a handle and bring to a boil. Then add 150 ml chicken broth and simmer over medium heat. Add 2 teaspoons green peppercorns (using the back of a spoon to crush the grains directly into the pan). Add 4 tablespoons of cream and simmer for 1-2 minutes until the sauce begins to thicken.

3. Sauce for fried meat

The sauce for any fried meat, made from red wine, is especially famous among true gourmets in Europe. It will be an excellent excuse to create an intimate atmosphere in the company of friends. During the cooking process, you can use the juice that remains after frying the meat. The sauce perfectly complements and decorates any prepared delicacy, especially steaks. Open a bottle of wine and enjoy the fun of cooking!
Sprinkle the bottom of the pan with 1 tbsp. spoon of flour. Stir it constantly with a spatula for a couple of minutes until it acquires a darkish tint. Pour in 200 ml. meat broth and 200 ml. red wine. Stir everything well so that there are no lumps left. Bring the liquid to a boil, then until thickened. If necessary, it can be strained. At the end add salt, pepper and herbs.

4. Bearnaise sauce

If you like it thick creamy sauces like mayonnaise, try making béarnaise sauce.
Melt 25g butter over medium heat and fry the chopped shallots in it. Cook for 5 minutes, then add 1 teaspoon white wine vinegar. Cook for a couple more minutes and add 100g cream, 1 teaspoon Dijon mustard, ½ teaspoon capers and a small bunch of chopped tarragon. Reduce heat and cook for 2-3 minutes. Add salt to taste.
Separate egg yolk from the protein and beat it in a small saucepan. Melt 25 g of butter over low heat and beat well.
In a blender, grind the boiled mixture from the first step until smooth, then add the mixture of yolks and butter, and beat again until a homogeneous consistency is formed. The consistency of the sauce should be quite thick.

5. Spicy chimichurri

Chimichurri is a Latin American sauce for... fried meat. To prepare it, you need to mix 1 clove of garlic, 1 red chili pepper, a small bunch of coriander and parsley, and 3 tablespoons of red wine vinegar in a blender. After obtaining a homogeneous mass, add 2 tablespoons of olive oil to it and mix again with a blender. Add salt and refrigerate.

6. Peanut sauce

This sauce will surprise even a gourmet. It is usually used for grilling. It is moderately spicy and a little sweet. In general, a little bit of everything.

Well, as for cooking, everything is extremely simple. Take a couple of cloves of garlic, chop them, throw them into a bowl. We also send 2 tbsp there. spoons of soy sauce with mayonnaise and peanut butter. Mix, add 1 tbsp. a spoonful of lemon juice and 1 tbsp. spoon of sugar. The last one is red pepper, it requires 1/2 teaspoon. Mix everything thoroughly again. If it turns out too thick, dilute with a couple of tablespoons of water. This is how you can do it very simply delicious sauce to meat. Simply irreplaceable for grilling. Cheap and cheerful!

7. Black bean and sesame sauce

Enhance the flavor of your steak with asian sauce from black beans. Place ½ can of canned black beans in a blender, draining the water first. Add 1 teaspoon sugar, 2 teaspoons honey, 1 teaspoon Chinese Five Herb Spice Mix, ½ teaspoon grated ginger, 1 red chili, 2 teaspoons sesame paste, 2 tablespoons apple cider vinegar, 2 teaspoons soy sauce and 5 tablespoons water. Having received homogeneous mass, place it in a saucepan and bring to a boil. Cook for about 5 minutes until the sauce thickens, stirring constantly.

8. Red wine sauce

Pour 250 ml of beef broth into a saucepan and heat over medium heat. Then add 125ml red wine, 2 teaspoons brown sugar and 1 teaspoon balsamic vinegar. Cook for 10 minutes until the sauce has reduced by half. Add salt to taste.

9. Teriyaki sauce

This Japanese sweetish sauce has a fairly thick consistency and looks like soy sauce. Mix 5 tablespoons soy sauce, 3 tablespoons sake, 2 tablespoons Mirin sweet rice wine, ½ teaspoon grated ginger, 1 teaspoon honey. Mix all ingredients in a small frying pan and bring to a boil. Boil for 5 minutes until thickened. Remove from heat and add finely chopped green onions. Add salt to taste.

10. Sweet mustard sauce

This simple sauce consists of two ingredients. In a small saucepan, combine 2 tablespoons of Dijon mustard and 100 g of cream, bring to a boil, stirring. Salt and pepper to taste.

11. Blue cheese sauce

It seems that the combination of steak and blue cheese invented in heaven. To prepare the sauce, melt 25 g of butter in a saucepan over medium heat. Then add 1 tablespoon of flour and slowly add 150 ml of milk, stirring all the time until the sauce is smooth. Bring to a boil and add 50g chopped blue cheese. Stir and cook until the cheese is melted. Salt and pepper to taste.

12. Mushroom sauce

This decadent mushroom sauce is sure to please everyone. To prepare it, add 1 tablespoon of olive oil to a frying pan and heat over medium heat. Add 6 champignons, cut into thin slices. Fry for 5 minutes until golden brown. Then, add the chopped garlic clove, 2 tablespoons of cognac and cook until it has completely evaporated. Then add 4 tablespoons of cream and 1 teaspoon of mustard beans. Reduce heat and bring to a boil, stirring. Continue cooking for another 2-3 minutes.

13. Gorgeous sweet and sour sauce with garlic and ginger

Tenderloin tastes twice as good when served with it. sweet and sour sauce! The same applies, however, to any other meat. So what sauce should I serve? We offer spicy sweet and sour.

We only need about ten minutes. First, finely chop small piece ginger, two onions and a clove of garlic. Then put a frying pan on the fire and heat the vegetable oil in it. Fry what you just cut for just a couple of minutes and put it aside. In a small saucepan, mix 2 tbsp. spoons of brown sugar, 1 tbsp. spoon of apple cider vinegar, 3 tbsp. spoons of ketchup, 2 tbsp. spoons of dry white wine, 120 ml. fruit juice and 2 tbsp. spoons of soy sauce. Mix well, adding the fried vegetables. Next, put the pan on the fire and bring the mixture to a boil. Pour 1 tbsp mixed with water into the sauce. spoon of starch, do not forget to stir. Cook until the sauce becomes desired consistency. If desired, for aesthetic purposes, the finished sauce can be strained.

Bon appetit!