These incredibly simple sauce recipes will make your dishes unique!
1. Sauce "Tatar"
200 gr. mayonnaise, 1 tbsp. grated horseradish, 2 pickled cucumbers, medium onion, finely chopped parsley (1 tablespoon). Stir and serve chilled in a separate bowl.
2. Andalusian sauce
200 gr. mayonnaise, 3 tbsp. ketchup, 1 tsp. brandy, finely chopped onion, lemon juice and red pepper. The pungency of the red pepper can be adjusted to taste.
3. "Mushroom" sauce
400 gr. boiled champignons (finely chopped), 4 tbsp. grated horseradish, 100 gr. mayonnaise, 100 gr. sour cream, salt, pepper. It turns out to be quite a lot, you can do less, depending on which company gathers at the table!
4. Tomato sauce
200 gr. tomato ketchup, 2 tablespoons vegetable oil, 2 cloves of garlic (chop), parsley, salt and pepper.
5. Olive sauce
200 gr. mayonnaise, 100 gr. chopped pitted olives, 2 cloves chopped garlic, 1 tbsp. lemon juice, salt, pepper.
6. Beetroot sauce
100 g sour cream, small boiled beets, finely grated, 100 gr. mayonnaise, one finely chopped onion, 2 tbsp. horseradish, pickled cucumber (cut into small cubes).
7. Sauce "Delicate"
200 gr. mayonnaise, 100 gr. grated hard cheese, 3 tbsp. sour cream, 2 tsp. horseradish, chopped dill, salt, pepper.
8. Sauce "Affordable"
2 tbsp mayonnaise, 2 tbsp. kefir, 1 tbsp. sour cream, 2 teeth of garlic, a pinch of red pepper, a pinch of black. pepper, a bunch of cilantro or dill, parsley, basil (any herbs of your choice).
Mix everything, chop the herbs, crush the garlic through a press.
9. Garlic sauce
2 eggs, 2 tablespoons of salt, garlic (to taste), black and red peppers (to taste), 1-2 tbsp. rast. oil, lemon juice or a little vinegar, 1/3 tbsp. kefir.
Beat all ingredients in a blender until smooth and pour in vegetable oil in a very thin stream. Add lemon juice (optional). Store the sauce in the refrigerator, before serving, season the sauce with kefir, mixing well.
10. Curry sauce
2 tbsp sour cream, 2 tbsp. mayonnaise, 2 tbsp. fermented baked milk or kefir, red and black pepper, 1/2 tsp. brown, 2 tooth. garlic, 1 tbsp. vinegar.
Combine everything and mix thoroughly - the sauce is ready. Store the sauce in the refrigerator.
11. Mustard-honey sauce
2 tbsp sour cream, 2 tbsp. mayonnaise, 2 tbsp. mustard (with or without grains to your taste), 1 tbsp. honey, 1 tooth. garlic, 1 tsp. lemon juice, 1 tablespoon olive oil, white pepper.
Mix all components until a thick homogeneous mass.
12. Turkish sauce (spicy)
2 onions, 1 tablespoon tomato paste or 1/2 tbsp. chopped tomato, 2 tbsp. olive. butter, salt, red and black pepper, 1 tsp. ground coriander, cilantro, dill, 1 tsp. lemon juice or vinegar (to taste), 1 sweet pepper (red).
Grind all the ingredients in a blender to small crumbs and pour the resulting mass into a gravy boat, seasoning with spices to taste.
13. Garlic sauce "Muzdey"
Take a head of garlic, peel and grind it. Dilute the crushed garlic in half a glass of water, you can take it if you have meat broth on hand, but this is not necessary, add vinegar and salt to taste. If the sauce is infused a little, it will be even more colorful. In some recipes for making this delicious sauce, it is suggested to add black ground or red pepper, you can do without it, and you can add vegetable oil. The choice is yours. Everything. Can be served with fish and meat dishes.
14. South French Aioli Garlic Sauce
Grind, or more simply, crush, 4 large garlic cloves, carefully add 1 yolk, a glass of vegetable oil and grind again, add a teaspoon of boiled cold water, add lemon juice to taste. The result is a sauce with a mayonnaise consistency. Can be served with vegetable salad, fish, meat.
15. Sauce "Esserushka"
We take out the processed cheese "Druzhba" from the refrigerator, three on a fine grater, crush a couple of garlic cloves and season with mayonnaise. At the end, you can crumble there more, crumble.If you add this sauce to baked potatoes, just lick your fingers.
16. Traditional horseradish sauce
Take half a glass of chopped horseradish, pour the same amount of broth or hot water, add a grated apple, a tablespoon of vinegar, half a teaspoon of powdered sugar, and 2-3 tablespoons of kefir or sour milk. Stir, and everything will be ready. It should be served with vegetables, sausages, cold meat.
17. Swedish mayonnaise
All you need is: 100 grams of salad mayonnaise, take the same amount of apple jam and add 5 tablespoons of grated horseradish, you can add more horseradish if you want. And let the mayonnaise sit in the refrigerator.
18. Polish sauce (delicious sauce recipe)
Dissolve 150 grams of butter over low heat. While the butter is cooling, take 4 eggs and chop, add 10 grams of parsley. Mix everything, fill with lemon juice or add citric acid at the tip of a knife. Without this sauce, "Polish-style pike perch" is not easy, but the sauce is very suitable for other fish as well.
19. French Mushroom Sauce
Finely chop the whites of three boiled eggs, grate 50 grams of gherkins on a coarse grater. Grind the yolks and mix with 30 grams of mustard, gradually pour in a glass of vegetable oil, add 30 grams of vinegar and mix. And then add cucumbers and proteins, salt and herbs to taste to the yolk mass. And the sauce is ready.
It can be served with cold dishes, but this sauce goes well with hot fish dishes.
20. Indian gooseberry sauce Amla chutney
In Indian sauce, you need to cook gooseberries, and then add spices: ginger, pepper, and so on. We'll do it easier. A glass of berries without tails, grind with a blender, meat grinder or crush. Add 3-4 cloves of garlic there, sugar, salt to taste, 2 tablespoons of dill. You can do it differently, put chopped walnuts instead of dill, 2 tablespoons.
21. Lingonberry sauce with cheese
We put 100 grams of processed cheese in a warm place where it can soften, add 50 grams of sour cream, sugar, salt to taste, and then add 100 grams of lingonberries to this mass. Can be served with poultry, meat.
22. English mint sauce (which was served by the Russian tsars, served at ceremonial receptions).
3 tablespoons of ruby mint, add 2 tablespoons of sugar, 1 tablespoon of vinegar and 3-4 tablespoons of water. We leave for two hours to infuse. And then we serve with fish and meat dishes.