Sauces from around the world. Classification of homemade sauces Gourmet sauces

Recipe 1. Bechamel sauce (France)

What to eat with: fish, seafood, meat, vegetables, lasagna, moussaka.

You will need: 30 g butter, 2 tablespoons flour, 600 ml milk, salt to taste, nutmeg and white (or black) pepper if desired.

Melt butter in a large saucepan over low heat. Add flour, stir well to form a homogeneous paste, and, continuing to stir continuously, fry for about 2-3 minutes. The flour should only brown slightly, acquire a creamy (but not golden) hue, that is, practically no change in color - this is called a white roux. Then slowly pour in the milk, continuing to stir so that no lumps form, let it boil, reduce the heat and cook until thick (about half an hour). Add salt at the end. Strain the finished sauce into a clean bowl, season with white pepper and nutmeg if desired.

There are many variations of French milk sauce. Bechamel is prepared using a mixture of broth (meat or vegetable - for vegetarian dishes) with cream, Dijon mustard, grated cheese, onions, shallots and mushrooms are added to it. Simplicity of ingredients, ease of preparation and noble origin - all this is famous for the famous bechamel sauce.

Recipe 2. Pesto sauce (Italy)

What to eat with: croutons, pasta, spaghetti, lasagna, rice, mashed potatoes, meat and fish dishes.

You will need: 100 ml of cold-pressed olive oil, a bunch of green basil, 2 cloves of garlic, 50 g of parmesan, 50 g of pine nuts, juice of half a lemon.

Wash the basil, dry and finely chop. Chop the garlic and grate the cheese. Mix cheese, basil and garlic and grind in a mortar. You can, of course, use a blender or food processor, but it’s better to do everything by hand, using a good old mortar and wooden pestle; pesto doesn’t like newly produced pesto; it needs the warmth of your hands. Gradually add olive oil and continue blending the ingredients. Then add salt and lemon juice. The sauce is ready.

The advantage of pesto sauce is that it is very simple to prepare - you don’t need to fry or boil anything, just mix and grind the prepared ingredients. Pesto is made with sun-dried tomatoes; this sauce is a great alternative to tomato pizza dressing, and an ideal addition to oven-baked or grilled vegetables. Instead of pine nuts, hazelnuts, almonds, walnuts, and pumpkin seeds are added to the pesto. Cheeses can also be different, just like nuts. Some recipes contain mint, celery, sheep cheese, tarragon, cilantro, and in Russia wild garlic is used instead of basil.

Recipe 3. Lingonberry sauce (Sweden)

What to eat with: casseroles, meat and poultry dishes.

You will need: 500 g of fresh lingonberries, 1 liter of water, 100 ml of port or other red wine, 10 g of starch, 200 g of sugar, cinnamon to taste.

Rinse the lingonberries and cover with water. Let it boil, then drain the broth, and grind the berries through a sieve or grind in a blender so that the consistency of the sauce is smooth and homogeneous. Combine the ground lingonberries with sugar, cinnamon, wine, add a little broth and boil for 5 minutes. Stir the starch in the remaining broth, pour it into the berry puree, let it boil and remove from the stove.

Lingonberry sauce (residents of Foggy Albion call it Cumberland) is distinguished by its ease of preparation, high content of vitamins and a successful combination of ingredients: its sweet and sour taste harmonizes wonderfully with red meat dishes and perfectly complements the taste of roast venison and wild duck. Ready-made lingonberry jam, lemon and orange juice, cognac are sometimes added to Cumberland, and seasonings include cayenne pepper, ginger and dry English mustard.

Recipe 4. Tartar sauce (France)

What to eat with: fish (boiled, fried and baked), seafood, vegetable and meat dishes, eggs, cold roast.

You will need: 2 raw yolks, 2 boiled eggs, 120 g refined vegetable oil, 120 g sour cream, 40 g pickled mushrooms, 1 tablespoon finely chopped green onions, 40 g mustard, 1 pickled cucumber, sugar, vinegar (or lemon juice), salt to taste.

Peel the hard-boiled eggs, separate the whites from the yolks, finely grate the yolks and grind in a bowl with mustard and raw yolks. Pour vegetable oil in a thin stream into the resulting mixture while constantly whisking (the process of preparing classic tartare is very similar to the technology for preparing homemade mayonnaise). Chop the pickled cucumber, pickled mushrooms and boiled whites (it is very important to cut them into small cubes and not chop them in any other way; you need to feel pieces of vegetables in the delicate base - this is a prerequisite for preparing tartare), mix with green onions, sour cream and egg mixture. Stir everything well, add salt, sugar, vinegar (or lemon juice) to taste.

Capers, gherkins, garlic, parsley and dill are also added to the tartare, and ready-made mayonnaise is used (but homemade, of course, is both tastier and healthier than store-bought).

Recipe 5. Mushroom sauce (Russia)

What to eat with: potatoes, buckwheat, rice, pasta, vegetables, meat.

You will need: 70 g of dried boletus (ceps), 1 onion, 700 ml of water, 2 cloves of garlic, 2 tablespoons of sifted flour, 40 g of refined vegetable oil, 150 ml of sour cream (you can use homemade cream), 55 g of butter, salt and pepper to taste.

Rinse the boletus mushrooms well and soak for 30-40 minutes in a glass of warm boiled water. Then remove the mushrooms, chop them, and combine the liquid in which they swelled with the remaining 500 ml of water. Let the boletus boil. Meanwhile, in another saucepan, fry finely chopped onion and garlic in vegetable oil until lightly browned, then add the butter, and when it melts, stirring constantly, add the flour in portions. Fry, stirring continuously to avoid lumps, until golden brown. After the mushrooms have cooked for 30-35 minutes, remove the pan from the heat and let the mushroom broth cool slightly. Pour the warm broth in parts into a saucepan with toasted flour: first 100 ml, stir well, and then add the rest of the liquid. Cook for 7-8 minutes, add salt, add sour cream, let the sauce boil and cook for another 1-2 minutes.

You can diversify this recipe with chopped parsley (added along with sour cream), paprika, and nutmeg.

Recipe 6. Tkemali sauce (Georgia)

What to eat with: meat dishes, poultry, fish, potatoes.

You will need: 1 kg of tkemali sour yellow plum (cherry plum), 40 g of fresh hot pepper, 50 g of garlic, fresh herbs (half a bunch of cilantro and half a bunch of dill), salt, 1 tablespoon of dry dill.

Wash the plums, cut into quarters, remove the seeds, place in a saucepan and fill with water so that it completely covers the fruit. Wash the dill and parsley, shake well, tie into one bunch and add to the plums. Cook until the fruit is soft. Remove the greens. Drain the remaining water into a separate bowl. Pass the plums through a sieve and place in a clean pan, add finely chopped hot peppers, garlic and dry dill. Mix everything thoroughly. If the sauce seems too thick, add a little water or plum broth to it. Cook for about an hour over low heat until the sour cream thickens. Serve chilled.

Often tkemali sauce is cooked from unripe green tkemali plums, then it turns out green. Sometimes thorns are added to it. Among the herbs, in addition to dill and parsley, lemon balm and ombala are used.

Recipe 7. Tzatziki sauce (Greece)

What to eat with: meat, vegetables, bread.

You will need: 500 ml of natural Greek yogurt, 2 tablespoons of homemade sour cream, 1 large fresh cucumber, 1 tablespoon of salt, 2 cloves of garlic.

The most difficult thing in making tzatziki sauce is finding the right yogurt, thick, natural, real Greek, without additives. If you were unable to buy one, you can prepare yogurt at home using our recipes, and then, with the help of simple manipulations, turn natural homemade yogurt into the “correct” Greek one. To do this, line a large sieve with a linen (cotton) napkin, lower it into boiling water for half a minute, place yogurt on top, cover it with cling film and leave overnight at room temperature. The next day, peel and finely grate a fresh cucumber, add salt and let stand for 3 hours. Place yogurt in a bowl. Squeeze the cucumber pulp well. Chop the garlic in a garlic press or mash. Place garlic, cucumber puree and sour cream in a bowl with yogurt, mix everything well. Serve the sauce chilled.

Recipe 8. Hollandaise sauce (France)

What to eat with: seafood and boiled vegetables (asparagus, zucchini, artichokes, different types of cabbage).

You will need: half a stick of butter, 3 yolks, juice of half a lemon, freshly ground white pepper, salt and a pinch of cayenne pepper.

Melt the butter in a saucepan and cool to room temperature. Pour water into a large saucepan, and when it boils, reduce the heat to low, and place a glass or ceramic bowl on top (that is, you need to “build” a water bath), place the yolks there, add lemon juice to them, mix well and beat the yolks with lemon juice with a mixer or whisk. When the mass becomes fluffy (after about 5 minutes), while continuing to beat, begin to gradually add melted and cooled butter in a constantly flowing thin stream. When the sauce thickens, add salt and pepper to taste and whisk for another half a minute. Serve the finished sauce immediately.

Making hollandaise sauce is a very delicate process. Care must be taken that the steam temperature does not become too high, otherwise the sauce may “curdle”. But you can solve this little problem; ice can “fix” the sauce: you need to remove the bowl from the “bath”, add a couple of ice cubes and beat the yolks until the ice melts.

Recipe 9. Guacamole sauce (Mexico)

What to eat with: corn chips, bread, Mexican dishes.

You will need: 2 avocados, 1 tomato, 1 hot red pepper, 2 tablespoons lemon juice (or lime juice), 1 tablespoon finely chopped cilantro, 0.5 teaspoon salt, half an onion.

Wash and dry the vegetables. Cut the alligator pear (also called avocado) in half lengthwise and, to make it easier to remove the pit, turn the halves in different directions, separate them from each other and peel them. Mash the pulp with a fork and season with lemon juice to prevent it from darkening. Finely chop the onion. Cut the hot pepper pod lengthwise, remove the seeds, wash, dry and finely chop. Cut the tomato into small slices. Combine avocado pulp with cilantro, onion, hot pepper and tomato, season with salt and stir.

Guacamole is a national Mexican dish. In appearance, it looks more like an appetizer, although the name of the dish literally translates as “avocado sauce.”

Recipe 10. Grape and fig chutney (India)

What to eat with: cheeses, meat and poultry dishes.

You will need: 500 g red grapes, 400 g fresh figs, 1 orange, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, freshly ground black pepper and salt.

Rinse the fruits. Preheat the oven to 210°. Cut the figs into slices. Separate the grapes from the branches, peel the berries from the stalks, place them together with the figs on an oiled baking sheet and place in the oven for 10 minutes. Remove the zest from the orange and cut it into thin strips. Squeeze the juice from the pulp. Combine grapes, figs, orange juice and zest, pepper, vinegar and salt in a salad bowl. Place the finished sauce in the refrigerator for 4 hours.

Chutney is made from apples, persimmons, gooseberries, apricots, onions, rhubarb, and tomatoes. A characteristic feature of this sauce is the combination of sour and sweet sauces. Among the spices, in addition to pepper, fresh ginger, mustard seeds, cumin, coriander, and cloves are added to the chutney.

For today

There are more than three thousand different sauces in the world every day. We will try to talk about the most famous ones.

Tartar or just tartar sauce. True, it was originally invented in France. Just make regular mayonnaise and add chopped capers to it - and you have an unusual sauce. And they called it Tatar because the French believed that the Tatars eat a lot of pickles, which can be used to replace capers.

The Chinese have been eating soy sauce for over 3,000 years. Since those ancient times, cooking technology has remained virtually unchanged. Boil soybeans in water, then mix them with flour from roasted wheat or barley grains, and salt them. And the long process of ripening the sauce begins - from 40 days to 2-3 years. The beans release juice, which turns dark over time. Real soy sauce has very strong aseptic properties, and therefore does not require additional preservatives. Soy sauce is very healthy because... it contains iron, zinc, B vitamins and many amino acids. As well as substances that are natural flavor enhancers. It stimulates the taste buds, which allows you to use less salt than usual. Soy sauce is often used to prepare various dishes.

Mayonnaise was once considered the sauce of aristocrats. Some believe that mayonnaise was named after the city of Mayon, which is the capital of the island of Menorca. Some legends say that in 1757 the British tried to recapture this city, which at that time belonged to the French. The siege was long and the city's supplies were depleted. All that was left were eggs, lemons and olive oil. Then the cook, who prepared lunches for the commander of the French troops, mixed these ingredients and made a dressing. The commander really liked the new taste. This is how the sauce went down in history under the name “mayonnaise”.

Tkemali. This sauce is prepared only from wild plums, which are called “tkemali”. The sauce comes in yellow, red and green. The color depends on the degree of ripeness of the plum. Green tkemali tastes better, and the taste depends not on the plum, but on the herb that is added to it. This herb is a type of wild mint that grows in Georgia's swamps. Because It is not found in our latitudes, so the taste of tkemali is a little different.

Salsa means "sauce" in Spanish. This word, respectively, in Mexican cuisine refers to any sauce made from fresh vegetables and fruits: the selected fruits are crushed, seasoned with hot and fiery spices - and you’re done. Salsa can also be found in jars in stores.

Pesto sauce is one of the most favorite sauces of Italians. It was invented in Liguria, and over time, pesto became an integral element of Italian cuisine, like pizza and pasta. Pesto is usually prepared from fresh herbs: basil, parsley, olive oil, garlic and cheese. All ingredients are thoroughly ground in a mortar. This is where the name of the sauce comes from - translated into Italian “pestare” means “to trample, grind”.

Béchamel was named after the author of the recipe, Louis de Béchamel, who served as master of ceremonies at the court of King Louis XIV. Among culinary specialists, this sauce is considered classic and universal, because... it goes well with almost any dish, be it meat, poultry, vegetables, baked dishes.

Classic American sauce for salads and hamburgers. Main ingredients: mayonnaise, ketchup (tomato paste) and finely chopped paprika. Ground red pepper and chili sauce (for example, Tabasco) are used as spices. Chopped “pikul” (pickled assorted small vegetables), onions, olives and hard-boiled egg are also added. The sauce owes its name to the area of ​​the same name, where it was first served in one of the hotels. But Thousand Island sauce gained wide popularity when it appeared on the menu of the Chicago Waldorf-Astoria Hotel. Ingredients: Mayonnaise - 100 g Ketchup - 2 tbsp. Chili paste - 1 tsp. Pickled cucumbers (finely chopped) Olives Description Classic American sauce for salads and hamburgers. In a separate bowl, mix mayonnaise and ketchup, add chili paste, “pickles” (finely chopped pickled vegetables, such as gherkins, onions, olives). Serve with vegetables and meat.

Pesto

Italian sauce based on olive oil, green basil and cheese. Most often served as a dressing for pasta, but it goes just as well with crackers and simply spread on bread. To prepare pesto according to all the canons, you will need a marble mortar and pestle (the word pesto itself means “to grind, crush”). Basil is placed in a mortar, which is ground with salt, pine seeds, garlic and pecorino cheese, and extra virgin olive oil is added. Pine seeds can be replaced with walnuts, pine nuts, or cashews. Instead of pecorino, use parmesan or gran padano. In Provence, nuts are not added to pesto; in Austria, pumpkin seeds are used instead of nuts; and in Germany, basil is replaced with wild garlic. In addition, there is a “red” variety of pesto, when the sauce is “tinted” with sun-dried tomatoes. Ingredients: Pine nuts - 2 tbsp. Garlic - 2 cloves Extra virgin olive oil - 3 tbsp. Basil (fresh) - 100 g Parmesan - 50 g Salt - 1/4 tsp. Description Grind the nuts and garlic in a blender, then add the basil and a little lemon juice. Without turning off the blender, pour in the olive oil and Parmesan, as well as salt to taste. If the sauce is too thick, add more oil. The finished sauce is traditionally served with pasta and fish, but pesto can also be used as an appetizer, for example, served with croutons or toast. You can experiment with the ingredients for the sauce, choosing them to suit your taste: for example, add fresh parsley to the basil, and use walnuts instead of pine nuts.

Tartar

In France, “Tatare sauce” (this is how the word “tartar” is translated) is a cold dressing made from hard-boiled yolk, vegetable oil and green onions. Usually served with fish and seafood dishes, steak, and cold meat. First, the egg yolk is ground, mixed with salt, black pepper, lemon juice and wine vinegar. Then add olive oil drop by drop (as when preparing mayonnaise) until an emulsion is formed. Chopped green onions are added at the very end. A simplified recipe: mashed egg yolk and green onions are mixed with mayonnaise. For spiciness, you can add chopped pickled cucumbers, onions and garlic to the tartare. And herbs - parsley, tarragon, dill. Ingredients: Mayonnaise - 100 g Chicken eggs (yolk) - 1 piece White wine - 1-2 tbsp. Lemon (juice) - 1 tbsp. Mustard - 1 tbsp. Powdered sugar - 0.5 tsp. Salt Pepper Pickled cucumbers Capers Parsley Tarragon (fresh) Shallots Description In a separate bowl, mix the main ingredients for the sauce: grind the egg yolk, mix with mayonnaise, then add mustard, gradually pour in wine, oil, lemon juice, salt and pepper, add powder. Then, if desired, stir into the sauce: very finely chopped fresh tarragon, chopped capers, parsley, chives, a little chopped pickled cucumber and finely chopped shallots. Tartar is usually served with fish and seafood dishes, steak, and cold meat.

Aioli

Garlic-and-olive oil (all-i-oli) is another sauce originally from France. It is especially popular on the northern coast of the Mediterranean Sea. In Spain, Italy, Nice and Provence it is served with fish, boiled beef, squid, jacket potatoes, and hard-boiled eggs. An assortment of cooked vegetables with aioli and a piece of fresh toast is a light and tasty appetizer. Aioli is prepared as follows: 3-4 cloves of garlic should be crushed in a mortar, add raw yolk, and grind. After this, olive oil (200 ml) is added drop by drop, just as in the case of mayonnaise. Then salt, lemon juice and a little cold water are added. Ingredients: Garlic - 4 cloves Chicken eggs (yolk) - 1 piece Refined vegetable oil - 1 cup. Salt - 1 pinch Lemon (juice) Water - 1 tsp. Description This French sauce is served with fish, boiled beef, squid, jacket potatoes, and hard-boiled eggs. An assortment of cooked vegetables with aioli and a piece of fresh toast is a light and tasty appetizer. Grind the garlic in a bowl, add a little yolk and vegetable oil, grind well again, season with lemon juice and salt and add a little cold water. The sauce should be quite thick, like mayonnaise.

Guacamole

A thick paste made from avocado pulp, beloved by Mexicans, followed by Americans and the rest of the world's population. Guacamole is usually served with tortilla chips or any other chips, and is also used as a sauce for numerous Mexican dishes. Especially loved by vegetarians. To prepare the sauce, the pulp of fresh avocados is crushed into puree with the addition of lemon juice and salt. To do this, use a fork or a blender (it all depends on your personal preferences in the degree of homogeneity of the guacamole). Lemon juice prevents the avocado from oxidizing, preventing it from turning an unappetizing brown color. Additional ingredients include crushed tomatoes, hot and sweet peppers, onions (including green), cilantro, garlic, etc. Ingredients: Avocado (ripe) - 2 pieces Garlic - 2 cloves Lime (juice) - 2 tbsp. Salt Pepper Description Peel the garlic cloves. Cut the avocado into 2 halves lengthwise, remove the pit and scoop out the pulp. Mix garlic and avocado in a mixer with lime juice until pureed and season with salt, pepper and saffron. You can also add finely chopped tomatoes, various peppers (including chili peppers), green or other onions, cilantro and other herbs to your guacamole.

The word "sauce" comes from the French "sauce", which means "gravy". No, no, not the gravy made from meat broth and flour, which in Soviet canteens was automatically added to meat in order to increase the calorie content of the dish and its yield in grams. This sauce is a work of art! Take bechamel, for example. It is added when preparing lasagna, soufflé, and spaghetti. And you need to try very hard to make it turn out the way it should. First, the milk is flavored with spices (each housewife does this in her own way). Then add flour and butter to the mixture so that no lumps form. And how many nuances there are in preparing French Provencal or Spanish salsa!

Each sauce is suitable for a specific type of dish. Thus, the taste of red meat (beef, veal, lamb) is best emphasized by sweet and sour sauces - lingonberry, cranberry, narsharab, tkemali. Also, any tomato mixture goes well with meat. Pork and chicken “love” milk sauces, such as veloute. It is made from pork broth, flour and butter with spices. The dairy tenderizes the pork and makes it literally melt in your mouth!

As for fish, cooks have long tried to dull the existing muddy taste with the help of seasonings and gravies. For oily fish, make sour mixtures based on lemon juice, wine or vinegar. For example, hollandaise sauce made from wine vinegar, eggs, butter and lemon. For low-fat varieties, tartar and bechamel are ideal.

Italians are great masters when it comes to sauces. They add them to pasta, pizza, and salads. The famous Bolognese is already

includes minced meat, tomatoes, wine. All that remains is to boil the tagliatelle (it is with these long, wide noodles that Bolognese pasta is traditionally prepared) - and you will lick your fingers!

Italian pesto sauce can generally be combined with any dish. It consists of basil, olive oil, nuts and grana padano cheese. Very healthy and filling. The best snack for Italians is pesto crackers.

The only disadvantage of all home-made sauces is their short shelf life. They will last in the refrigerator for a maximum of two days. It is better to cook them at once. After all, it doesn't take that much time. All you need is a blender and the desire to make a dish memorable. And, seeing at least two different gravies on your table, guests will certainly appreciate and admire it.

For 6 persons: spaghetti - 450 g, minced meat - 750 g, onion - 1 pc., carrots - 1 pc., dry red wine - 60 ml, tomatoes - 4 pcs., bell pepper - 2 pcs., cheese - 100 g, cream fatty – 60 ml, vegetable oil, basil, salt, ground black pepper

Chop onions, carrots, tomatoes and bell peppers. First fry the onion in oil, after 3 minutes add the carrots. Sauté for 2 minutes. Add minced meat to the vegetables and fry, breaking up any lumps until the meat completely changes color. Add tomatoes and bell peppers. Pour in the wine and bring to a boil over high heat. Salt and pepper. Simmer covered for 10 minutes. Add cream and heat through. Boil spaghetti in salted water. Place in a colander to drain all the water and mix with the sauce. Serve sprinkled with grated cheese and garnish with basil.

Calorie content per serving 612 kcal

Cooking time 40 minutes

8 points

For 6 persons: butter - 160 g, eggs - 3 pcs., onions - 1 pc., white wine vinegar - 60 ml, dry white wine - 60 ml, dry tarragon - 0.5 tsp, salt, ground black pepper

Melt butter (120 g), set aside. Place finely chopped onion and tarragon in a ladle. Pour in wine and vinegar. Place over medium heat and simmer until 2 tbsp remains. l. liquids. Let cool, strain. Separate the whites from the yolks. Beat the yolks. Strain the boiled wine mixture into the yolk mixture and beat again until smooth. Add cold butter (25 g) and place in a water bath. Stir constantly with a whisk until the yolks thicken. Remove and add cold butter (15 g). Then pour in the melted butter in a very thin stream, whisking constantly. Salt and pepper. Can be served with red fish and vegetables cooked on a grill pan.

Calorie content per serving 244 kcal

Cooking time 30 minutes

Difficulty level on a 10-point scale 7 points

For 3 persons: green basil - 50 g, parmesan - 50 g, tomatoes - 2 pcs., mozzarella - 150 g, pine nuts - 3 tbsp. l., garlic - 3 cloves, olive oil - 100 ml, salt

Grate the garlic and parmesan, chop the basil. Place them in a blender along with nuts and salt. Pour in the oil. Grind until smooth. Cut tomatoes and mozzarella into circles. Place tomatoes and mozzarella overlapping each other on a plate. Drizzle with pesto and serve. You can also drizzle the salad with balsamic vinegar.

Calorie content per serving 540 kcal

Cooking time from 20 minutes

Difficulty level on a 10-point scale 4 points

For 10 persons: fresh tkemali plums - 1 kg, garlic - 1 head, coriander - 3 tsp, dry mint - 2 tsp, dill, cilantro - a bunch, salt, ground red pepper - 1.5 tsp.

Cut the plums in half. Remove the bones. Place in a saucepan, add water and cook over low heat until the plums are completely boiled. Pour the broth into a separate bowl. Place the plums in a sieve and wipe. Place the pureed pulp on low heat and cook for 40-45 minutes until the consistency of sour cream, adding broth from time to time. Wash the cilantro and dill, dry and finely chop. Add all the spices, grated garlic and herbs to the saucepan. Cook for another 5 minutes. Add salt to taste. The sauce is ideal for meat and fish.

Calorie content per serving 52 kcal

Cooking time 90 minutes

Difficulty level on a 10-point scale 4 points

For 6 persons: chicken breast - 1.5 kg, soy sauce - 250 ml, dry white wine - 80 ml, honey - 150 g, starch - 1 tbsp. l., garlic - 3 cloves, ginger root - 3 cm, chili sauce - 3 tbsp. l.

In a bowl, mix soy sauce, wine, honey, starch, grated garlic and ginger, chili sauce. Cut the breast into pieces and place in a baking dish. Pour the prepared sauce over the meat. Place everything in an oven preheated to 180°C for 1 hour 15 minutes. Turn the breasts every 25 minutes while baking. Remove the pan from the oven and let sit for 10 minutes to allow the sauce to thicken. The dish can be served with rice.

Calorie content per serving 392 kcal

Cooking time from 80 minutes

Difficulty level on a 10-point scale 7 points

For 4 persons: garlic - 4 cloves, eggs - 2 pcs., olive oil - 150 ml, vegetable oil - 150 ml, lemons - 1 pc., white asparagus - 6 pcs., bacon - 6 slices, salt, ground black pepper

Separate the whites from the yolks. Squeeze the juice from half a lemon into a bowl. Grate the garlic there, add salt, pepper and yolks. Beat with a whisk. Without stopping whisking, gradually pour in olive and vegetable oil. The sauce should have a thick consistency. If necessary, add more salt and pepper. Cool. Serve with white asparagus. To do this, peel the asparagus, throw it into boiling water, then cook for 15-20 minutes over low heat, wrap it in fried bacon and pour over the aioli sauce.

Calorie content per serving 391 kcal

Cooking time from 40 minutes

Difficulty level on a 10-point scale 6 points

For 2 persons: avocado - 1 pc., limes - 1 pc., tomatoes - 1 pc., black bread - 6 slices, lightly salted salmon - 100 g, herbs, salt, ground black pepper

Cut the avocado in half, remove the pit and peel off the skin. Slice along with the tomato. Squeeze juice from lime. Place avocado, tomato, and lime juice in a blender. Beat. Salt and pepper. Grind the salmon. Cut the bread into portions, spread sauce on each, and place pieces of salmon on top. Garnish with chopped herbs.

Calorie content per serving 437 kcal

Cooking time from 20 minutes

Difficulty level on a 10-point scale 3 points

For 4 persons: cucumbers - 200 g, yogurt - 420 ml, mint, dill - a bunch, garlic - 2 cloves, lemon juice - 20 ml, olive oil - 2 tbsp. l., salt, ground black pepper

Chop the cucumbers, squeeze them, chop the greens. Combine cucumbers, herbs, yogurt, lemon juice, chopped garlic, oil, salt, pepper. Tzatziki can be eaten as an independent dish with bread; you can dip vegetables and potatoes cut into bars into it, or serve it as a sauce for meat and fish.

Calorie content per serving 196 kcal

Cooking time 10 minutes

Difficulty level on a 10-point scale 2 points

Photo: Legion Media/Fotolia/All Over Press

1. Satsebeli

Ingredients:

● Tomato paste (thick) - 200 g
● Water - 200 g
● Cilantro - 2 bunches.
● Garlic - 4-5 teeth.
● Adjika (not a sauce, but a seasoning in a jar) - 1 tsp.
● Vinegar (table) - 1 tsp.
● Salt (to taste) - 1 tsp.
● Black pepper (ground) - 0.25 tsp.
● Khmeli-suneli - 1 tbsp. l.

Preparation:

We chop the cilantro finely, add garlic, pressed through a garlic press, a tablespoon with the top of khmeli-suneli, vinegar, pepper and adjika to the greens. Add tomato and stir. Add water. Mix well. And salt. To your taste. The smell is mind-blowing, believe me! That's it, our satsebeli is ready.
You can pour it into a jar with a screw cap. It can sit quietly in the refrigerator for a week or more. Porridge, meat, cutlets, pasta, pasties, pies, even just bread with this sauce will sparkle with a rainbow of taste! The only thing I don't like about this sauce is reheating. Don't heat it up! Use only in this “live” form.

2. Homemade mayonnaise

Ingredients:

● Egg yolk (boiled 2 pcs. + 2 pcs. raw) - 4 pcs.
● Mustard (ready-made, I have my homemade one, if store-bought is not spicy, add more, to taste.) - 1 tsp.
● Salt (sea or regular) - 1 tsp.
● Sugar - 1 tsp.
● Vegetable oil (you can add olive, sesame oil) - 400 ml
● Lemon juice (freshly squeezed) - 2 tbsp. l.
● Water (boiled cold) - 50 ml

Preparation:

Place all products, with the exception of oils, lemon juice and water, in a liter glass jar. Beat with a mixer at low speed. Pour in sunflower oil in a thin stream, whisking continuously. Soon you will see that the mass will thicken very much, it will be difficult for the mixer to beat, add water in a thin stream. Now pour in lemon juice and beat! The mayonnaise turns out very thick, if you like it thinner, like store-bought, add more water! Pour in a thin stream, without ceasing to beat! And look at the result. Bon appetit!!! We dress the salad and are not afraid of preservatives, thickeners, stabilizers and dyes!

3. Salad dressing

Ingredients:

● Flour - 1 tbsp. l.
● Mustard powder - 2 tsp.
● Sugar - 4 tsp.
● Salt - 1/4 tsp.
● Egg - 2 pcs.
● Vinegar (from white wine, 6%) - 80 ml
● Cream - 150 ml

Preparation:

Combine flour, mustard powder, sugar and salt in a cup. Beat in the eggs, stir until smooth and add vinegar. Boil the mixture in a water bath until thickened, stirring constantly with a whisk. This will take 3-4 minutes. Remove from heat and leave until completely cool. Add cream to the cooled mixture (fat content at your discretion). The cream can be partially replaced with milk, but not more than 1-2 tablespoons; you can also add a few tablespoons of milk if the sauce is too thick. Taste the sauce and add a few drops of lemon juice if necessary. The sauce should be quite thick and rich in flavor. The dressing can be stored in a tightly sealed container in the refrigerator for 1-2 weeks.

4. Bechamel sauce

Ingredients:

● Milk - 250 ml
● Butter - 20 g
● Flour - 2 tbsp. l.
● Salt (to taste)
● Black pepper (to taste)

Preparation:

Place the butter in a microwave-safe bowl. Place in the microwave for 30-40 seconds at maximum power until the butter melts. Add flour, stir thoroughly. At this time, pour milk into a bowl and put in the microwave for 2 minutes, bring the milk to a boil. Add salt and pepper to the mixture of flour and butter to taste, pour in hot milk.

Stir thoroughly. Now put the sauce in the microwave at maximum power for 1 minute. Take it out and mix it. If you want the sauce to be thicker, you can microwave the sauce for another 30 seconds. Mix. The sauce is ready! It can be served with fish, meat, vegetables, and can be added to casseroles and pureed soups. Very fast and tasty!

5. Homemade ketchup

Ingredients:

● Tomato - 10 kg
● Bell pepper (red) - 0.5 kg
● Apple (what kind) - 1 kg
● Onions - 1 kg
● Red hot pepper (availability and quantity optional)
● Salt (to taste)
● Sugar (required 1 tbsp, more to taste)
● Vinegar (I used wine) - 4 tbsp. l.
● Aspirin (tablets) - 20 pcs.

Preparation:

We peel apples and bell peppers from seeds, peel the onions, cut everything into arbitrary (not too small) pieces, put them in a large saucepan. We don’t peel the hot pepper pod, we just cut it into 2-3 pieces and also put it in the pan. We cut the tomatoes there too, we don’t peel the skin, we cut out only the junction with the stalk. We put it on the fire and cook until all the products become soft; the onion takes the longest to cook in this mixture, so we focus on it. You can cook all this in the evening, the mass cools down overnight, and in the morning it is easy to puree. Twice. Once through a large colander - to get rid of the skins and get a puree, the second - through a fine sieve to get rid of the tomato seeds. We put the resulting puree on the fire (if the mass is very liquid, boil it a little, but not too much, the ketchup should not be thick, like tomato puree), bring to a boil and season with salt, sugar, vinegar. At the end, add crushed aspirin tablets.

Sweetness and spiciness can be changed based on the taste preferences of family members. In our family, both spicy and sweet ketchup without additional additives is popular (if you wish, you can add garlic, some herbs or spices when boiling). Pour into bottles (jars) while hot. 10 kg of tomatoes yielded 7 liters of ketchup. The amount of the final product depends on the tomatoes: this year I got meaty ones, not too juicy. Now, in anticipation of any questions that may arise, a little about aspirin. The fact is that the finished ketchup, unopened, stays quietly all winter, but as soon as you opened the bottle and used it for several days, keeping it in the refrigerator, the ketchup began to “boil”, you had to pour it out, but because of the aspirin, fermentation stopped.

6. Sauce for meat dishes

Ingredients:

● Sour cream (homemade, you can also use yogurt) - 200 g
● Lemon zest - 1 pc.
● Lemon juice - 1 tsp.
● Garlic - 5 teeth.
● Ginger (fresh root) - 0.5 tsp.
● Greens (bunch of parsley + dill)
● Salt
● Olive oil
● Black pepper (ground)

Preparation:

1. Beat homemade sour cream well with salt and ground black pepper.
2. Grate the zest of one lemon and ginger on a fine grater.
3. Finely chop the garlic, dill and parsley.
4. Squeeze lemon juice, 1 tsp.
5. Mix everything with sour cream, add a couple of drops of olive oil and mix thoroughly again.
6. Garnish with a sprig of parsley
7. Very refreshing, tangy sauce.