A delicious sauce will easily make it unique from the simplest dish, but this does not apply to purchased mayonnaise or ketchup. In order to make the dish unique, you need to prepare the sauce yourself.
Pick your recipe
Instruction manual
1
For meat dishes, and especially for barbecue, it is worth preparing a tomato sauce. Of course, in the store you can always buy a similar sauce, but it can not be compared with the cooked one yourself. To prepare it, 25 grams of flour is heated in a pan, 500 ml of hot broth is poured into it. The broth is poured gradually, with constant stirring to prevent lumps. 50 grams of carrots, onions and celery are chopped and passaged in oil, then 150 grams of tomato paste are added to them, and all this is fried for 5 minutes.
2
The resulting vegetable mass is mixed with the broth, the juice of a third of the lemon, 10 grams of sugar, salt and seasonings to taste are added. The sauce is cooked for 25 minutes, filtered, solids are rubbed through a sieve. Then the sauce is again brought to a boil and seasoned with butter.
3
For fish dishes, you can prepare the Tartar sauce, which is also suitable for seafood, vegetable dishes and meat dishes. 2 boiled yolks are ground in a bowl, salt, pepper and juice of half a lemon are added to them. Everything is mixed up. Then, with constant whipping, 120 ml of olive oil is poured. When the mass reaches the consistency of mayonnaise, 100 grams of chopped green onions, 5-6 finely chopped olives, 1 chopped pickled cucumber are added to it and a clove of garlic is squeezed. Everything mixes well, the sauce is ready.
4
For pasta, vegetables and some meat dishes, cheese sauce is perfect. It has a bunch of varieties that depend on the cheese and seasonings used. Most cheese sauces are based on Bechamel sauce. A tablespoon of butter is melted in a saucepan. A tablespoon of sifted flour is poured into this oil with constant stirring. Then a glass of cold milk is poured into a thin stream, salt and pepper are added. It turned out Bechamel sauce.
5
For cheese sauce, 100 grams of hard cheese is rubbed into this mass and added with stirring. When the cheese melts, the sauce is brought to a boil without ceasing to stir. After which the sauce is removed from the heat and left for several minutes to thicken.