Meat sauce - modern and classic recipes for a delicious dinner. Sauce Recipes - Types of Sauces for Meat Best Recipes

Quite often, we serve a sauce to the main course or side dish, which not only improves the taste of the dish and gives it a juicier texture, but also increases the calorie content. In most cases, the taste of the dish, its aesthetic appearance, and sometimes even the quality, depend on the correct choice of this liquid seasoning.

There is a proverb that fully reflects its essence - "You can eat everything with sauce, even an old shoe." And this is so in fact, with the help of this component of the dish, you can both emphasize the merits and hide the flaws.

In many cuisines of the world, this liquid seasoning is given great importance. Sharp, sweet, sour, tart, spicy... how many of them actually exist - probably no one even dared to count.

Of course, in the store now you can buy many varieties of them. But it's always nice to make them yourself. Plus, as much as you need. Since there are a lot of them, every time you want to eat a different dish with a different one. Therefore, I did as much as needed for the dish, and for the next one, you can cook another one. I bring to your attention some of the popular sauces in the cuisines of different nations, which can be easily prepared at home.

Easy and delicious sauce recipes

1. "Tomato"

Grind a couple of cloves of garlic, finely chop the dill and parsley. Take as much ketchup as you want to get, add two tablespoons of olive oil to it. Add chopped herbs and garlic. Salt, pepper to taste.

If you like it spicy, add a little red hot pepper. Mix everything until smooth.

2. "Mushroom"

Boil fresh or frozen mushrooms in salted water, about 150-200 gr. Let them cool down and chop them very finely. Add 2 tbsp. spoons of sour cream and the same amount of mayonnaise. If you do not like mayonnaise, then you can add only sour cream, but not 2, but 4 tablespoons. A little horseradish will not hurt, put two spoons of it as well. Salt, pepper to taste.

3. Garlic

Mix two eggs, garlic 4-5 cloves, salt 1 tbsp. spoon and black pepper (to taste). Whisk everything in a blender. Continuing to beat down, gradually add 1 or 2 tbsp. tablespoons of vegetable oil. Then squeeze the juice of half a lemon into the mixture. Mix. Add 1/3 cup kefir. Serve immediately with a meal.

Since the sauce contains fresh eggs, it is not recommended to store it. Consume only freshly prepared.

4. "Tatar"

Grate pickled or pickled cucumber. Cut a small onion as small as possible, pour boiling water over it to remove bitterness. Let stand for 2-3 minutes, drain the water. Chop the parsley, about a tablespoon.

Mix the prepared ingredients with 100 g of sour cream or mayonnaise and a tablespoon of chopped horseradish. Salt, pepper to taste. If making with sour cream, then add 1 tbsp. a spoonful of olive oil.

5. "Cheese"

We need melted cheese. Put it in the freezer for 30 minutes, and then rub it on a fine grater, so it will be rubbed much easier. Add 2 cloves of minced garlic to it. Season with mayonnaise and pepper to taste. You can add chopped dill.

6. "Cheese" - 2

100 gr. grate hard cheese on a fine grater. Add 3 tbsp. spoons of sour cream, 2 teaspoons of horseradish, 150 gr. mayonnaise, dill and parsley. Black and red pepper optional.

7. "Olive"

Mix 100 g of mayonnaise with chopped olives, they will need 70 g. Add 1 clove of garlic and 1 dessert spoon of lemon juice. Salt, pepper to taste. Mix everything.

8. "Vitamin"

Grind two cloves of garlic, dill, parsley, basil and cilantro (optional), you can add other greens. Add 2 tablespoons of kefir, mayonnaise and sour cream. Add salt and pepper to taste. If you like it spicy, then add red hot pepper.

9. "Vitamin" - 2

Prepare a cucumber, 4 radishes with young tops, greens - any (parsley, dill, basil, spinach, sorrel). If the cucumber has a hard skin, remove it. We cut everything and put it in a blender bowl. We mash into a puree. Add a glass of sour cream, salt and pepper to taste, garlic and red pepper - if desired. We crash again. This sauce can be served with both meat and chicken.

10. "Orange Spicy"

Squeeze the juice from the orange, we need 50 ml. or two tablespoons. Add a dessert spoon of Dijon mustard. Mix everything well, then add a little less than half a glass of olive oil. Mix until smooth. Serve with fish.

11. "Mustard honey"

2 tbsp. spoons of mayonnaise, 2 tbsp. spoons of sour cream, 2 tbsp. tablespoons Dijon mustard, 1 tbsp. mix a spoonful of honey until smooth. Add 1 teaspoon of lemon juice, 1 clove of minced garlic and 1 tbsp. a spoonful of olive oil. Add salt and pepper to taste. Mix all.

12. Beetroot

Grate one boiled beetroot on a fine grater. One small onion, either rubbed on a fine grater, or finely chopped. Grate one pickled cucumber as well. Mix beetroot with onion and cucumber. Add 2 tbsp. tablespoons of grated horseradish, 100 g of mayonnaise or sour cream, salt and black pepper to taste.

Sauce Recipes European Cuisine

1. "Provencal"

Beat at low speed into foam one raw yolk, 10 gr. mustard, a pinch of salt and a pinch of sugar. Add 1 tbsp. a spoonful of lemon juice, and continuing to beat, pour in a thin stream of 100 gr. olive oil. Beat until the mass becomes white. If desired, add chopped parsley, or basil, or tarragon to the finished sauce. And you can add several herbs at once.

2. "Andalusian"

Grind one small onion, add 100 gr. mayonnaise, 1 tbsp. a spoonful of lemon juice, 2 tbsp. spoons of ketchup and 1 teaspoon of cognac. Mix everything until smooth. Add red hot pepper to taste.

3. "Pesto"

Prepare 100 ml. extra virgin olive oil, a bunch of basil, 2 cloves of garlic, 50 gr. parmesan cheese, 50 gr pine nuts and the juice of half a lemon. Put everything in a blender bowl and mix until smooth. Serve this sauce well with any pasta, pizza, baked vegetables.

4. Vinaigrette

1 st. spoons of wine vinegar mixed with 3 tbsp. spoons of olive oil, add salt and pepper to taste. Used as a salad dressing.

5. Mustard Vinaigrette

Mix 1 tbsp. a spoonful of Dijon mustard with olive oil until smooth, add wine or balsamic vinegar and ground black pepper.

6. "Caesar"

7. Aioli

Grind 3 large cloves of garlic, add fresh yolk, mix. Pour in 2/3 cup olive oil in a thin stream, beat with a whisk until smooth. Slowly introduce 1 teaspoon of lemon juice. Beat until mayonnaise. Serve with meat, fish or salad.

8. "Gribish"

Boil 3 eggs, finely chop the protein. Grind the yolks with a tablespoon of Dijon mustard. Continuing to stir, pour in a glass of olive oil in a thin stream. Add a tablespoon of vinegar or lemon juice. Grate 50 gr gherkins. Add chopped gherkins and proteins to the mixture. Mix well until smooth. Add salt to taste, herbs - if desired. Serve with salad or hot fish.

9. "Tartar"

Boil two eggs, separating the whites from the yolks. Grind until smooth boiled yolks with two raw yolks and 40 gr. Dijon mustard. Continuing to mix, add 5-6 tbsp. tablespoons of olive oil. Cut one pickled cucumber, two or three tablespoons of pickled mushrooms and egg whites into very small cubes. We will need another tablespoon of finely chopped green onions, which we also combine with chopped ingredients. now add 5 tablespoons of sour cream, combine everything and mix. Add salt and pepper to taste.

"Tartar" is served both with meat and fish dishes, and with vegetables.

10. "English Mint"

Grind fresh mint so that in a crushed state it turns out three tablespoons. Add two tablespoons of sugar, one tablespoon of vinegar and 3-4 tablespoons of boiled cold water. We mix everything and leave for two to three hours to infuse it. This sauce is good for any fish and meat dishes.

11. "Men"

Peel and mince the head of garlic through a press. Dilute garlic in half a glass of chilled meat or chicken broth. If there is no broth, then water is also suitable. But then you will need to add two tablespoons of vegetable oil. Salt to taste (a half teaspoon of salt). Let it brew. Pepper. both ground black and red are added primarily at will. and, of course, taste. Serve with meat and fish dishes.
12. "Swedish"

100 gr. mix salad mayonnaise with the same amount of apple jam. Add 5 tbsp. spoons of grated horseradish. Mix everything and put in the refrigerator to infuse.

Oriental Sauce Recipes

1. Curry

In a glass of kefir, put 1 tbsp. spoons of sour cream and mayonnaise. Add 0.5 teaspoon curry mixture, red and black pepper to taste, 2 cloves minced garlic and 0.5 tbsp. spoons of vinegar. Mix everything until smooth. Put in the fridge to chill. Keep it right there.

2. "Turkish spicy"

Put in a blender bowl 2 small onions, half a glass of chopped tomatoes, one sweet bell pepper, 2 tbsp. tablespoons olive oil, salt, red and black pepper to taste. Stir, add one teaspoon of ground coriander, chopped cilantro and dill, and one teaspoon of lemon juice. Grind all the ingredients until such a state that they are in the form of small pieces. Serve with meat and fish.

3. "Sauce for manti"

How to cook I already told in one of the notes. But how to cook a quick sauce for them, I’ll tell you now. Pour half a glass of fat yogurt and the same amount of fat sour cream into a bowl. Add chopped garlic and chopped herbs to taste. Let stand for 20-25 minutes and serve the infused product to the manti.

4. Georgian Pesto

Put a bunch of parsley and cilantro into a blender bowl, add 3-4 cloves of garlic and one bitter green capsicum, peeled from seeds. Whisk. Add a tablespoon of walnuts, 1 teaspoon of vinegar and 1 teaspoon of suneli hops. Salt to taste. Beat again. Let stand 20-30 minutes.

5. "Quick chutney"

Take a glass of gooseberries, remove the tails and chop with a blender. Add 3-4 cloves of garlic, two tablespoons of dill, a tablespoon of walnuts, a small piece of ginger. Mix everything, salt and pepper to taste.

In general, chutney sauce should be boiled. But we have quick recipes, so we leave the boiled chutney for the next selection.

6. "Satsebeli"

Grind a bunch of cilantro. Add to it chopped garlic 2-3 cloves, 1 teaspoon of suneli hops, 0.5 teaspoons of vinegar and a pinch of ground black pepper. Then add 1 teaspoon of adjika. Stir the mixture until smooth, you can even ceiling it with a pusher, and add the tomato paste. I add 1 cup if using store bought. then you need to add less and add boiled water. If the paste is thick, then in any case, you need to add water. As many as you want. Add water gradually until you reach the desired consistency. Let the sauce rest in the refrigerator for 1-2 hours.

7. Chermula

Grate the zest from the lemon, then squeeze out the juice. We need 4 tbsp. spoons. Cut 10 sprigs of cilantro and parsley each and put in a blender bowl, put 4 cloves of garlic there. Crush two teaspoons of coriander and three teaspoons of zira in a mortar, put to the greens. Grind the contents, add 4 tbsp. tablespoons olive oil, 4 teaspoons paprika, lemon juice and zest. Salt to taste, mix everything.

This option is used both as a seasoning and as a marinade for fish.

8. "Achuu tatymal"

Spicy sauce for belyashi, dumplings, lagman and manti. Grind two heads of garlic with a blender or garlic press, add 1 or 2 red capsicums. Pre-clean it from seeds. Pour half a glass of hot oil, insist an hour or two.

9. "Tonkatsu"

In two tablespoons of Worcestershire sauce, stir 1-1.5 tbsp. a spoonful of sugar until it is completely dissolved. Add a teaspoon of oyster sauce, or two teaspoons of soy sauce. Add two tablespoons of ketchup. Mix everything. You can sprinkle with white sesame seeds. Served with meat dishes.

10. "Oriental mayonnaise - tum"

Crush 3-4 cloves of garlic with one teaspoon of salt into a pulp. Add juice of half a lemon. Put everything in a blender bowl and beat in the same egg. When the mixture has cleared, very slowly pour in 1 cup of olive oil. You can pour in more, the consistency of the finished product will depend on this. Mix everything until smooth. Serve with any meat dishes.

11. "Soy-garlic"

Chop 2-3 cloves of garlic. Pass through a garlic press. Pour in soy sauce, let it brew. Serve with meat dishes and rice.

12. "Tahini"

Grind 1 cup sesame seeds in a coffee grinder, add 3 tbsp. tablespoons of sesame or olive oil. Mix, let stand.

Today we looked at the so-called "quick" sauces for dressing salads and for additional seasoning to the main course. There are many more delicious varieties that previously undergo some kind of heat treatment. We haven't touched on them today. Also, they did not touch on those options that are one of the main components of the dish being prepared. This is, for example, the famous Bechamel, and others like him.

I will talk about these and other options in one of my next notes. And in today's material, you can easily find a sauce for every day, which you can cook in a matter of minutes.

Bon appetit!

Beef is a dietary product, as it contains a lot of protein, little fat. Because of this, it does not always turn out to be adequately juicy and appetizing. The sauce helps fix the situation. For beef, it is most often made on the basis of cream, sour cream or olive oil, that is, fatty foods. But there are other gravy options that help reveal the taste of meat in a new way.

Cooking features

The basis of beef sauce can be cream, sour cream, base sauces, and other products. The technology for making gravy from them is not always identical. There are no general rules. But still there are a number of points that are relevant in most cases.

The choice of sauce for beef depends on the method of its preparation. For boiled and stewed meat, a fat-based sauce is more suitable. For fried beef, which has absorbed a lot of fat, you can make a hot sauce or even sweet and sour, which is traditionally served with pork - in this situation, it will also play a positive role.
If flour is chosen to thicken the sauce, it is advisable to fry it in a dry frying pan until caramelized or even darker before use.
If you decide to make sweet and sour sauce for beef, it is better to give preference to one of its spiciest options.
Mushrooms or greens can be added to the creamy sauce that is prepared for beef - this will give the dish new flavors.
Beef sauce is served cold, so you need to prepare it in advance.
So that when cooling the sauce is not covered with a film, its surface is smeared with a piece of butter.

In the store you can easily find ketchups that are suitable for various types of meat, including beef. But with homemade sauce, they can not be compared. Therefore, it makes sense to spend a little time preparing a fragrant seasoning with your own hands.

Creamy sour cream sauce for beef

sour cream - 40 ml;
butter - 50 g;
flour - 30 g;
milk, cream or broth - 0.2 l;
salt - to taste.

Cooking method:

Fry the flour in a dry frying pan until brown.
Cut a piece of butter into 5 parts, set aside one part and leave for a while to soften the butter. Put the rest of the pieces in the pan and melt.
Pour the fried flour into the melted butter and fry it a little.
Pour milk or cream in a thin stream. Beat the contents of the pan at this time with a whisk so that there are no lumps. Dairy products can be replaced with meat broth - the taste of the sauce in this case will be different, but no less harmonious.
Salt the sauce and cook until it is thick enough.
Add sour cream and softened butter, mix thoroughly and remove sauce from heat.

After that, the sauce is left to cool. It pairs well with beef, no matter how it's cooked, but pairs especially well with stews.

Creamy herb sauce

flour - 50 g;
butter - 150 g;
milk or cream - 0.5 l;
parsley - 50 g;
fresh tarragon - 30 g;
salt - to taste.

Cooking method:

Toast the flour in a dry frying pan.
Enter milk or cream, beat to obtain a mass without lumps, cook, adding salt, until thick.
Wash greens and dry. Finely chop with a knife or chop with a blender.
Mix greens with softened butter. In order for this product to acquire the desired softness, it is necessary to get it out of the refrigerator in advance.
Combine green butter with white sauce made from flour and milk. Mix thoroughly and chill. For a smoother consistency, you can use a blender or mixer.

The sauce is suitable for any kind of beef, including a steak from it. If desired, seasonings can be added to it, focusing on your taste. In particular, nutmeg, black pepper are suitable.

Egg sauce for beef

beef broth - 0.3 l;
flour - 20 g;
egg yolk - 1 pc.;
butter - 40 g;
salt, black ground pepper - to taste.

Cooking method:

Melt half of the butter indicated in the recipe, leave the rest to soften.
Pour the flour into the melted butter, fry it until caramelized.
Pour in the broth while whisking.
When the sauce thickens, pour off about half a glass, let it cool slightly.
Mix the cast broth with the yolk, beat.
Pour the mixture into the sauce and heat over low heat or in a water bath for 10 minutes.
Add salt and pepper, remaining oil, stir and remove from heat.

This delicate sauce goes well with stewed or baked beef. You can also serve it with boiled meat. For fried beef, it is better to choose a more savory option.

Spicy sauce for beef

sour cream - 150 ml;
fresh parsley - 100 g;
garlic - 2 cloves;
ground chili - 2-3 g;
turmeric - a pinch;
ground paprika - a pinch;
ground black pepper - a pinch;
salt - to taste.

Cooking method:

Wash and shake off the water from the parsley. Better yet, dry it with a paper towel.
Finely chop the greens.
Place the greens chopped with a knife into the blender container, pour it with sour cream and beat until a homogeneous consistency is obtained.
Add garlic, spices, and a little salt, passed through a press, to the mixture of products. Beat again.

This sauce is good because it cooks quickly, does not require heat treatment and subsequent cooling. Suitable for beef cooked in any way, including grilled.

Onion sauce for beef

blue onion - 0.5 kg;
sugar - 40 g;
red dry wine - 50 ml;
wine vinegar (6 percent) - 40 ml;
olive oil - 30 ml;
salt - to taste.

Cooking method:

Peel the onion and cut into small pieces.
Fry until translucent in olive oil.
Add the rest of the ingredients, stir and simmer over low heat for an hour. Stir the sauce occasionally to keep the onion from burning.

The consistency of onion sauce resembles liquid marmalade. If desired, it can be prepared in large quantities, distributed into molds and frozen. In this case, it will be possible to use it within 2 months.

Garlic sauce for beef

soy sauce - 0.2 l;
garlic - 5 cloves;
red ground pepper - 10 g;
fresh cilantro - 50 g;
sugar - 20 g;
table vinegar (9 percent) - 20 ml;
ground black pepper - 5 g;
coriander - 5 g.

Cooking method:

Grind the coriander in a coffee grinder to a powder state.
Finely chop fresh cilantro with a knife, after washing and drying it.
Chop the garlic cloves as small as possible.
Put the prepared ingredients in a blender jar, pour in the soy sauce, vinegar, spices and sugar. Turn on the device and mix the ingredients.

You don't need to salt the soy sauce. The cooked seasoning has a sharp and salty taste; it is not worth seasoning dishes with it in large quantities. This sauce goes well with grilled beef.

Sour cream sauce with tomato paste

meat broth - 0.25 l;
sour cream - 0.25 l;
tomato paste - 20 ml;
flour - 40 g;
butter - 50 g;
onions - 0.2 kg;
salt, ground black pepper, paprika - to taste.

Cooking method:

Peel and finely chop the onion.
Melt the butter and fry the vegetable pieces in it.
Add flour, fry for a couple of minutes.
Add tomato paste, continue to fry the ingredients for another 2 minutes.
Dilute sour cream with broth or water, add spices, salt.
Pour the resulting liquid into the pan with the rest of the ingredients, beat with a whisk.
Cook for another 7 minutes, stirring occasionally.

The sauce must be chilled before serving. It is universal, suitable for beef cooked according to any recipe.

Most often, beef sauce is made on the basis of milk, sour cream or broth, thickened with flour. However, there are other options. Soy sauce, oil can serve as the basis. Red hot pepper, paprika, black pepper, coriander, nutmeg are used as seasonings. You can add onions, garlic, herbs. Each beef dish has its own version of liquid seasoning.

People say: "How you celebrate the New Year, so you will spend it." This is probably why all housewives try to cook delicious and original dishes for the holiday. Thinking through the New Year's menu, do not forget about sauces and spices, with the help of which even a simple meal turns into a culinary masterpiece.

How are sauces classified?

Depending on the liquid base, sauces are divided into broth, milk, cream, yogurt, egg, oil and tomato sauces. In addition, they can be salty, spicy, sweet or bitter. Some dishes are served with hot sauces, others with cold ones. They make different sauces - liquid and thick, with or without thickeners, red, white, multi-colored, basic and derivatives. In general, making sauces is a real art.

The most famous sauces are ketchup, tabasco, English Worcestershire sauce, tkemali, guacamole, pesto, bolognese, bechamel, tartar, tzatziki, teriyaki, soy sauce, Swedish lingonberry sauce and everyone's favorite mayonnaise, without which it is difficult to imagine a festive Olivier and herring under a fur coat.

New Year's table: which dish goes with which sauce

A good sauce emphasizes the subtle nuances of the dish, and for the combination to be successful, you need to choose the right sauce. Let's talk about what kind of sauce is suitable for chicken, cutlets, fish, shrimp, rice, vegetables and how you can cook it deliciously so that the New Year's table pleases with its variety and beauty. The French consider the sauce the most important tool of the cook, so you need to know everything about sauces. French chefs firmly believe that anyone can cook, and only a genius can create sauces. In the New Year, we will have to become geniuses and prepare two or three unusual sauces so that an ordinary feast turns into an exquisite feast.

What sauces are suitable for meat dishes

The ideal sauce for meat is sweet and sour, in which a slight bitterness is felt. Spicy sauces not only bring out the taste of meat and poultry, but also help their digestion. Such sauces are made from apple, pineapple, pomegranate and orange juice, rice and apple cider vinegar, with the addition of ginger, onion, garlic, cane sugar, ketchup, soy sauce, butter or olive oil. Many recipes contain flour, starch, broth, milk, cream, sour cream, fragrant spices and herbs. Very tasty sour cream, cream and cheese sauces, as well as gravy from fruits - apples, pears, persimmons, citrus fruits, plums and grapes. A win-win option is French bechamel sauce, Greek tzatziki sauce and Georgian tkemali. What sauce to bake chicken in to reveal its taste and aroma? Culinary experts recommend different recipes for sauces ─ honey and ginger with mustard, sour cream with apple and spinach, creamy with avocado, tomato and mushroom, apricot with pineapple, currant with almonds.

We recommend trying the delicate cranberry sauce, which is served with any meat and chicken. For this unusual gravy, you will need a chopped onion and ½ kg of cranberries, which are poured into a glass of water and boiled for 10 minutes. Beat the cooled berry mass in a blender, add 300 g of sugar, 150 ml of apple cider vinegar, salt, black pepper, allspice and cinnamon. Simmer the cranberry sauce for another half an hour until it thickens.

In what sauce to stew cutlets or meatballs

Homemade cutlets can also be a worthy decoration for the New Year's table. To make the dish especially tasty, it can be stewed in tomato or sour cream sauce with onion, garlic and spices. What sauce to cook meatballs in? Usually gravy recipes are used for cutlets, but the most delicious sauce for this dish is white, made from meat broth, milk, butter, egg yolk, flour and lemon. For meatballs, mushroom sauce with onions and cream sauce with garlic, mayonnaise, dried basil, dill and parsley are suitable. Spicy gravy makes meatballs, cutlets and meatballs juicy, tender and appetizing.

But if you want to surprise your guests with something original, prepare an unusual cherry sauce for cutlets and meatballs. Fry 50 g flour in 50 g melted butter in a frying pan until golden and nutty. Add to the flour a glass of juice formed when frying meat, 100 ml each of dry white wine and cherry compote, 2 tbsp. l. lemon juice, ½ tsp. soy sauce and 150 g of pitted cherries, mashed with 50 g of almonds. Bring the sauce to a boil and simmer until thick, adding water as needed.

What sauce to serve with fish and seafood

Sauces for seafood and delicacies are made either on dairy products (cream, sour cream, milk, yogurt), or on fish, vegetable and meat broth. The composition of sauces includes other ingredients - browned onions, carrots and roots, tomato paste, butter, eggs, horseradish, wine, spices and herbs. Very tasty sauces with Dijon mustard, tomatoes, orange peel, cinnamon, cloves, mint, capers and anchovies.

Not everyone knows with what sauce they eat squid, shrimp, mussels and what sauce is suitable for rolls. Light sauces are served with fried seafood delicacies, while baked or boiled ones are served with more fatty and high-calorie ones, prepared on the basis of sour cream and olive oil. Spicy spices, cheese and garlic are added to sauces for piquancy. The ideal sauce for rolls is spicy made from mayonnaise, soy sauce, garlic, chili sauce and flying fish roe. Such sauces are often prepared from honey, mango, kiwi, pumpkin, seaweed with the addition of wine.

Try making orange sauce for the New Year's table, which goes well with fish and seafood. Mix the juice of 1 orange with 1 tsp. soy sauce, 1 finely chopped garlic clove and 20 g grated ginger. Bring the sauce to a boil, simmer for 3 minutes and serve.

What sauce to cook for pizza and spaghetti

Italians prepare different sauces for - cheese, cream, garlic, mushroom, tomato, sour cream, mayonnaise, soy ... Each individual sauce exists in different variations, but on New Year's Eve we want to especially surprise guests, so we suggest preparing a surprise sauce, an original chocolate sauce, which will surprise pizza lovers. Melt 50 g of chocolate in a water bath, put 5 tsp in 250 ml of milk. cocoa powder, 150 g sugar and pour in the melted chocolate. Stir the mass well, add 2 raw yolks and 1 tbsp. l. liquor, stir well again, hold the sauce in a water bath, and when it becomes homogeneous, add 1 tbsp. l. butter. Pizza will turn out bright, spicy and tasty.

For festive pasta, choose any delicious sauce - delicate pesto with pine nuts, juicy bolognese with minced meat, cheese and tomatoes, creamy carbonara sauce with allspice, mushroom sauce with sour cream and onions. And if you're in the mood, make a fruit sauce for apple and peach spaghetti. Cut into cubes 4 apples and 3 peaches, stew them, stirring, for 30 minutes with 2 tbsp. l. water, juice of half a lemon, 100 g sugar, vanilla, nutmeg and cinnamon. Whip the chilled sauce in a blender and serve with pasta, decorating the dish with candied berries and chocolate chips.

Dishes and drinks with spices

Spices and seasonings make the dishes bright, rich and appetizing, and in the process of preparing New Year's dishes you can't do without them. However, it is necessary to take into account the compatibility of spices with various products. The fact is that spices sometimes behave capriciously and unpredictably, and an unsuccessful combination can ruin a dish.

So, what seasonings and spices are suitable for pork, lamb, chicken, fish, mushrooms, potatoes and other vegetables? Spices are a universal product, but some of them seem to be created for certain products. If you want to emphasize the aristocratic taste of meat and poultry, use ginger, basil and sage. Fish and seafood reveal their taste and aroma with mint, thyme, black and allspice. Potatoes become especially tasty with garlic, coriander and turmeric. Mushrooms go well with dill and cumin seeds, bay leaves and cloves. You can add nutmeg, cinnamon, cardamom, vanillin, orange and lemon zest to baking. Instead of traditional juice, unusual hot drinks with spices can be served at the festive table - grog, mulled wine, masala tea, ginger drink with honey, Moroccan tea with star anise, mint and cinnamon, spicy pear drink with pineapple, berry-vanilla compote.

There are compatibility tables from which you can easily find out which spices are suitable for what. At the same time, no one canceled the experiments, the main thing is not to lose a sense of proportion.

New Year is a creative holiday that can inspire you to create new culinary masterpieces. Original sauces and seasonings give exotic notes to uncomplicated dishes, and this is especially important on New Year's Eve!

Sauces are the finishing touch that complements any dish - salads, toast, pasta, but they are especially good with meat. Sauces make the meat dish inimitable and unique. Meat without sauce is dry and bland, even if it is carefully seasoned with spices. Eating such a dish is boring, and from day to day it is monotonous.

Gravy, dressings made from cream, cheese or tomatoes, vegetable broths or meat juice, flavored with spices or softened with sour cream will turn any meat into a masterpiece. They will hide its imperfections, such as the dryness of the chicken breast or the excessive fat content of the duck, the rigidity of the wild bird or the dark color of the beef.

Children who are problematic to feed will be happy to eat tender meatballs in white or creamy tomato sauce, they will also like to dip pieces of meat fillet in colorful dips and thick gravies. You can even surprise the kids by serving with chicken, and with pork -. Among the options for sweet and fruit and berry sauces for meat, you need to choose only those that contain the least amount of hot spices.

The undoubted advantage of sauces is that almost every recipe can be adjusted, "tweaked" for yourself. This changes not only their composition and taste, but also the calorie content. And for a boring diet, where boiled and unsalted chicken breast is hardly chewed on the second day, sauces are just a godsend. Spoon, and other dietary sauces will not affect either the figure or the total calorie content of the diet. But “sitting” on such a diet is much more pleasant.

Those who do not adhere to diets can, without limiting themselves, flavor the meat with any of the sauces suitable for it. And the choice here is great - sauces can be multi-component or simple, spicy or sweetish, very thick and liquid. For their preparation, thickeners and aromatic herbs, oil mixtures and decoctions of cereals can be used.

Most often, creamy and sour cream sauces, spicy and, berry and are prepared for meat. Do this by subjecting the sauce to heat treatment or by mixing raw (fresh) ingredients.

All major European sauces perfectly set off the taste of meat. This is milky, white, brown, as well as tomato, and classic mayonnaise. However, among the variety of Asian sauces, we have taken root soy, and. They amazingly beat meat delicacies, giving them a new, original sound.

To pass for a complete pro in gastronomy, before preparing the sauce, you should also pay attention to the type of meat. So, a honey-lemon composition, as well as spicy and sweet and sour, cherries or, or currants ideally complement fatty meat. At the same time, low-fat dietary meats will become more tender and softer in tandem with milk, cream or sour cream sauce, and tomato, mustard or cheese mixes will add piquant notes to them.

Experimentation in cooking is always welcome - in the kitchen you should always act as a creator. However, in order to create something new, you need to know the basics. In our section you will find not only the above, but also many other new and amazingly delicious sauces for meat.

Sauce for meat at home is quite easy to prepare. The main thing is to follow all prescription requirements and use suitable products.

There are many options for creating such a fragrant dressing. We will consider the most popular and affordable ones.

Sauces: recipes

At home, you can make any sauce for meat. However, in some cases, special refueling is required. For example, if you cooked pork ribs in the oven or on the grill, then onion sauce with apple and garlic is ideal for them. To implement this recipe, you must purchase:

Cooking process

Making meat sauces at home does not take much time. To see for yourself, consider a step-by-step recipe.

Put the butter in a thick cast-iron frying pan and slowly heat it over low heat. Next, peel the onion and cut it into small cubes. The vegetable is laid out in a heated stewpan and fried for several minutes.

Garlic is passed through a press and sent to the onion. Also, sweet paprika and beet sugar are poured into the pan, after which tomato sauce is added and poured. After mixing the ingredients, put hot chili peppers (optional), a pinch of salt and mustard powder, as well as any other spices and dried herbs.

After peeling the apples from the core and peel, they are cut into small cubes and sent to the pan. Lemon juice is also squeezed separately and poured into the sauce along with strong meat broth.

Bringing the contents of the saucepan to a boil, the fire is reduced to a minimum. Sauce for meat at home is simmered for about one hour. You may need to add a little more broth or spices in the process of stewing it.

The finished sauce is cooled a little and served to the table along with pork ribs.

Homemade spicy meat sauce: recipe

Steak is a very tasty and satisfying meat product, which is often served at the table along with some kind of sauce. To prepare this dressing, we recommend using the following products:

any non-sour ketchup - 2 cups;
garlic cloves - 3-4 pcs.;
small bulbs - 2 pcs.;
salt, ground coriander and black pepper - 1/3 dessert spoon each;
chopped bay leaf - 1 pinch;
beet sugar - ½ dessert spoon (use according to your taste).

Cooking method

How to prepare meat sauce at home? To do this, you must use any non-acidic ketchup. It is laid out in a deep bowl, and then ground pepper, coriander and bay leaf are added. Next, rub the peeled onion and garlic cloves on a fine grater. They are also laid out in a common bowl, where sugar and salt are subsequently poured. Having mixed the ingredients well, the sauce is considered completely ready. It is served to the table only chilled.

Making lingonberry sauce

A simple homemade meat sauce does not require the use of hard-to-find products. To make lingonberry dressing, you only need to purchase the following ingredients:

frozen lingonberries - 1 full glass;
beet sugar - 3 large spoons;
ground cinnamon - ½ dessert spoon;
ginger (root) - according to your taste and desire;
star anise and anise - at the discretion;
any red wine - 50 ml;
hot chili pepper - 1 pinch.

How to cook?

To meat at home is done quite simply. Frozen berries are rinsed, shaken strongly in a sieve, and then laid out in a saucepan. Next, sugar is poured into them and spices are added. Having crushed the lingonberries with a pusher, they put it on a small fire and wait until it releases the juice. After that, red wine is poured into it and boiled for about 10 minutes until the sauce thickens.

After removing the saucepan from the stove, ground cinnamon, grated ginger root, and hot chili pepper are added to the sauce. After mixing the products, wait for them to cool completely. After that, lingonberry dressing is served to the table along with meat.

Making garlic mayonnaise sauce

Mayonnaise and tomato sauce are the favorite condiments of many people. To make a full-fledged sauce out of them, we suggest using the following products:

Cooking

There is nothing difficult in preparing such a sauce. First, put mayonnaise on a quail egg in a deep bowl. Add sugar to it and beat vigorously until a soft mass is obtained. After that, natural tomato sauce is laid out in the same bowl.

After mixing the components again, they are tasted. If desired, pepper, sugar or salt are additionally added to them. Also separately peel the garlic cloves and rub them on a grater. After adding them to the sauce, it is thoroughly mixed.

If you want to get a more fragrant dressing, then fresh herbs must be laid out for it. To do this, parsley and dill are thoroughly washed, and then chopped very finely with a sharp knife.