Delicious Sauces You Can Make at Home

With sauces, the simplest dish becomes complicated. Even boring chicken or potatoes will turn into an exquisite dish every time if you prepare "salsa" for them today and "béchamel" tomorrow.

We've collected for you the most delicious and easy-to-make sauces using ingredients that you can find at your local store.

Béchamel is a classic and goes well with almost everything. The delicate sauce can be added to pasta, used to season salads, combined with fish, seafood, vegetables, chicken, turkey and other dishes.

Pour 2 cups of milk into a saucepan and heat (not to boiling). Melt 3 tablespoons of butter in a deep frying pan, add 2 tablespoons of flour and stir well. Carefully pour milk into the pan in small portions, stirring vigorously to avoid lumps. Bring the sauce to a boil, stirring and boil for 1-2 minutes. It should thicken. Add salt and, if desired, a pinch of nutmeg, turn off the heat.

Heat a little olive oil in a large saucepan, add 1 finely chopped onion and 3 cloves of crushed garlic. Fry for 7-8 minutes. Add 1 tablespoon of oregano, 800 g of chopped canned tomatoes, 2 tablespoons of tomato paste and one tablespoon of sugar. Simmer until the sauce thickens. Then add 4 fresh tomatoes, previously peeled and seeded. Season the finished sauce with salt and pepper.

This is a champion among sauces in terms of ease of preparation. Finely chop a small bunch of dill without thick stems and lightly press it with a knife blade to release the juice. Mix the dill with 250 g of sour cream, squeeze in a clove of garlic (two or three, depending on how much you love garlic), mix, add salt and pepper. The sauce is ready.

Pour 200 ml of 20% fat cream into a saucepan and place on low heat. Add 1 teaspoon of white mustard and 4 teaspoons of Dijon mustard, 2 teaspoons of honey, squeeze the juice of a quarter of a lime or lemon and stir. Heat the mustard and coriander seeds in a dry frying pan until they crackle and also add to the sauce. When it begins to thicken, add finely chopped herbs - dill, parsley and any other to taste, and remove from heat.

In a saucepan, mix 200 g of processed cheese, 10 ml of vegetable oil, 200 ml of cream. Cook over medium heat until boiling, stirring occasionally. After boiling, reduce heat and add seasonings to taste: basil and black pepper. Stirring constantly until the sauce becomes smooth, add 50 g of grated fresh cheese.

Another very simple and tasty sauce that does not require any fuss with the stove. Take 6 tablespoons of mayonnaise - you can mix it half and half with sour cream, and if you do not like mayonnaise, take only sour cream. Finely chop a pickled cucumber and a small bunch of parsley, squeeze out a clove of garlic and mix with mayonnaise (or sour cream). Salt, pepper and put in the refrigerator for an hour. By the way, if you want, you can add the juice of a quarter of a lemon, half a spoon of mustard and green onions, as well as capers, if by some miracle you found some in the refrigerator. This sauce goes well with meat, poultry, fish, seafood.

Mix half a cup of mustard, a quarter cup of honey and half a teaspoon of grated ginger. Put it in the refrigerator for a while. The sauce goes well with chicken nuggets, grilled chicken and generally with chicken in any form.

Finely chop 200 g of champignons and one onion and simmer for 15 minutes under a closed lid so that the liquid does not boil away. Add 150 g of sour cream and simmer for another 5-7 minutes, then add finely chopped greens, crushed garlic if desired, and turn off. If you want a more uniform consistency, you can grind it in a blender. The sauce is very good with potatoes, meat, and dumplings.

Melt 50 g butter over medium heat, add 1 cup finely chopped onion, sauté for 4-5 minutes. Add 200 ml ketchup or tomato paste, 0.3 cups water, 50 g honey, 2 tablespoons lemon juice and 1/4 teaspoon ground pepper. Bring the mixture to a boil and cook for a few minutes, uncovered, so that the sauce thickens slightly.

Mix 200 g mayonnaise, 3 tablespoons ketchup, 1 teaspoon cognac, finely chopped onion, lemon juice to taste and ground red pepper. Cover with film or a lid and put in the refrigerator for an hour.

Grind 15 cherry tomatoes, 1 clove of garlic, 1 bunch of dill and green onions in a blender. Add 1 teaspoon of balsamic vinegar and 1 tablespoon of tomato paste and olive oil. Season with salt and pepper to taste.

Blend 50 g basil, 2 cloves of crushed garlic, 50 g Parmesan (or other hard cheese), 3 tablespoons of pine nuts, 100 ml of olive oil and salt. Pesto is traditionally used with pasta, but it is also delicious as a salad dressing, as a seasoning for soup and even just spread on bread.

Mix 1.5 tablespoons of sugar, 2 tablespoons of vinegar, 1 tablespoon of tomato puree and soy sauce, 3 tablespoons of orange juice. Separately mix 1 teaspoon of corn flour with 4 tablespoons of water and add to the mixture. Put the resulting sauce on the fire and bring to a boil, stirring constantly. The sauce can be served on the table with ready-made dishes, or you can warm up stewed pork or chicken in it and get a traditional oriental dish (well, almost).

In a jar, combine 2.5 tablespoons olive oil, 1.5 tablespoons balsamic vinegar, half a clove of crushed garlic, 1/4 teaspoon salt and black pepper to taste. Cover and shake well.

Whisk 1 teaspoon of mustard with 1 egg yolk and 1 teaspoon of salt. Carefully pour in 150 ml of olive oil drop by drop, whisk until the consistency of mayonnaise. Add 1 tablespoon of lemon juice, 1 teaspoon of ground pepper, 2 cloves of crushed garlic, 50 g of grated Parmesan and whisk everything together. You can dress not only Caesar, but any other salad and use it as a sauce for meat.

Mix 125 ml of natural yogurt, 2 cloves of crushed garlic, 1 peeled and grated cucumber (before adding the cucumber, carefully squeeze out all the pulp), 1 tablespoon of olive oil and lemon juice, finely chopped parsley, dill and salt to taste. Put in the refrigerator and let it brew.

Grate one small beetroot on a fine grater, finely chop the pickled cucumber and mix them with 100 g of mayonnaise and 100 g of sour cream. Add 2 tablespoons of horseradish. The sauce is good with meat and as a separate snack.

Curry is a very rich and appetizing sauce that goes well with any meat, fish and poultry, as a gravy for rice. It can not only be served on the table, but also used to cook meat and vegetarian dishes. Finely chop and fry 1 onion and a couple of cloves of garlic in a deep frying pan, slowly pour in 1 tablespoon of flour and stir. Remove the pan from the heat and pour in the broth, making sure that no lumps form. Pour in 2 tablespoons of curry powder, return to the pan and boil for 5 minutes. Add 1 teaspoon of lemon juice and mustard, turn off the heat and season with 1 tablespoon of cream. Serve hot.

This sauce requires very little fuss, but it will be delicious. Load 2 onions, 1 tablespoon of tomato paste or one large tomato, 1 red bell pepper into a blender. Grind them and add 2 tablespoons of olive oil, salt, red and black pepper, half a teaspoon of ground coriander, cilantro, dill, 1 teaspoon of lemon juice or vinegar (whatever you prefer) to the resulting mass, mix thoroughly and let it brew.

Source:http://newsone.ws/everything/appetitnye-sousy-kotorye-mozhno-prigotovit-doma-13-11-2015