Without a hot sauce, you will never get a delicious side dish, the dish will be dry and boring. In the arsenal of any housewife should be some universal recipes for gravy, which can be prepared from existing products. Find good recipes?
Hot Sauces - General Cooking Principles
All sauces can be divided into white and red. The first is prepared on the basis of dairy products: milk, cream, sour cream, sometimes just broths with their addition. The basis of red sauces is always a tomato. It can be pasta, fresh or canned tomatoes, mashed potatoes.
What else is added:
• canned, fresh vegetables;
• flour;
• cheese, eggs;
• spices, herbs, seasonings.
In the preparation of hot sauces, oil is often used, products are fried on it, then liquids are added, they are extinguished all together. You can use any fat to your taste, if nothing specific is indicated in the recipe. Cooking hot sauces is convenient in saucepans or deep frying pans. Enameled pans and other thin-walled dishes are not suitable, as most sauces are prone to burning.
Preparation of complex hot sauce with tomato for meat
To prepare a complex hot sauce, tomato paste is used here. But you can also take grated fresh or canned tomatoes, increasing the amount by 2-3 times.
Ingredients
• onion head;
• 50 grams of pasta;
• carrot;
• 25 ml of oil;
• 350 ml of broth or water;
• spices;
• a spoon of flour.
Cooking
1. Cut one diced onion into small cubes, rub the peeled carrot. Together we send to the pan with oil or to the stewpot, but do not fry much. Fry vegetables to softness over medium heat.
2. As soon as the onions and carrots reach readiness, we add fire, we begin to fry the pieces and fill them with flour, quickly stir with a spatula 3. Next, enter the tomato paste, diluted with 50 ml of broth. We warm everything together.
4. Add the remaining broth. Pepper sauce and salt, boil for a couple of minutes and remove from heat.
5. The resulting vegetable mass should be slightly cooled, then rubbed through a sieve or just whipped with a blender.
6. Re-set on the fire, taste it, if necessary, add salt and pepper, warm it up to a hot state. To taste you can throw a little chopped greens.
White hot sauce with cream and cheese for poultry, fish, seafood
A variant of a very tender and fragrant white hot sauce, which is also very easy to prepare. The cream here is used 10%, but you can take the fat content higher.
Ingredients
• onion head;
• 2 spoons of butter;
• 260 ml of cream 10%;
• 1 teaspoon flour;
• 50 grams of hard cheese;
• salt, white pepper.
Cooking
1. Melt the butter or just warm it up if you use a creamy product.
2. Cut the onion into small, almost transparent cubes, add to the butter. Fry a little until there is transparency, then set the fire to minimum, cook until soft.
3. Flour can be poured into cream and shaken, but it is better to sprinkle onion evenly. Stir.
4. Pour cream, pepper and salt, warm up almost to boiling.
5. While the cream is heated, we rub finely hard cheese. We take a cheese that will melt in a hot sauce. Add, stir.
6. Tom a couple of minutes, remove from fire. Options for additives: garlic, dill, ground ginger, chopped olives. Experimenting!
Cooking complex hot sauce with mushrooms and tomatoes
Another option and a detailed recipe for making a complex hot sauce with tomato. Tomatoes are used here, choose ripe and soft fruits, gravy will be much tastier. This sauce fits perfectly with meat, but also goes well with different lenten dishes.
Ingredients
• 150 g of champignons;
• 80 g onions;
• 200 grams of tomatoes;
• 400 ml of water;
• 1.5 tsp. flour;
• three spoons of butter; • spices, laurel.
Cooking
1. Heat up the butter, pour the diced champignons diced into the pan into it. Cook until soft about seven minutes.
2. Add the onion, cut into small cubes, to the mushrooms, cook together with the mushrooms for about three minutes.
3. At this time, put the tomatoes in a bowl, pour boiling water for half a minute, then cool them under the tap. Remove the skin, chop the flesh finely.
4. Add the tomatoes to the mushrooms and onions, fry instead about four more minutes. Must boil some of the juice, the color will become brighter.
5. In a small part of water or any broth, dilute the flour, add to the pan, pour the remaining liquid. Pepper and salt, boil over low heat after boiling for about three minutes.
6. Remove the sauce from the heat, throw the laurel, you can squeeze a clove of garlic. Cover, give the mushroom hot sauce a little stand.
Hot Bechamel Sauce from Milk
Budget and simple recipe for hot sauce. Bechamel is very popular, it can be used not only for lasagna, but also served with pasta, rice, seafood, used for vegetable casseroles. Here is a recipe with the addition of cheese, but you can cook without it.
Ingredients
• 500 ml of milk;
• 2 tablespoons of flour;
• 70 g cream. oils;
• 2 cloves of garlic;
• 2 tablespoons of grated cheese.
Cooking
1. Melt the butter, add the flour. Stir slightly to warm.
2. As soon as the flour becomes beige, pour in a thin stream of milk, quickly stir and cook over low heat. Use a spatula to lift the thickening sauce from the bottom.
3. Add chopped garlic as soon as the sauce begins to boil. You can cook bechamel with fried onions, it also turns out very well.
4. Next, we introduce a little grated cheese, pepper, salt. We wait until everything is melted and spices disperse, you can remove the sauce from the heat!
Cooking complex hot sauce with vegetables
The recipe for making a complex red hot sauce with vegetables and roots. Gravy is perfect for any dishes, can be used to extinguish cutlets, pre-fried pieces of fish. Ingredients
• onion head;
• four tomatoes;
• small carrot;
• sweet pepper;
• parsley root;
• three spoons of butter;
• 1.5 tablespoons of flour;
• greens, pepper, laurel, salt.
Cooking
1. Cut onions and carrots arbitrarily, but it is better to make small cubes for the sauce. Carrots can be grated. Also chop the parsley root.
2. Heat the oil in a skillet, toss the onion, after a minute the parsley root, after some time start the prepared carrot. Cooking vegetables on moderate heat for a few minutes.
3. Cut the tomatoes in half, rub the inside of the grated cut to remove the skin. Throw it away, add the tomato to the roasted vegetables.
4. Next we throw the Bulgarian pepper, cut into small cubes. Cover the pan or stew and stew in the pan for about five minutes. We make sure that nothing is burnt, periodically stir.
5. In the kettle, boil water or use hot broth for dilution, approximately half a liter is needed.
6. Dilute flour in cool water, just a few spoons, pour it into a tomato with vegetables, stir it.
7. Now we dilute the sauce with boiling water, throw salt and pepper. Simmer the food together for about five minutes on low heat with a barely noticeable boil, so that the tastes combine. We fill the complex sauce with greens, garlic, laurel.
Hot sauce made of sour cream and soy sauce
The version is just a terrific sour cream sauce, it is very tasty, delicate, ideal for pasta, rice, white chicken meat.
Ingredients
• 200 g sour cream;
• 50 ml soy sauce;
• 150 ml of water;
• onion head;
• a spoonful of flour;
• 20 g of oil;
• Dill optional.
Cooking
1. Heat the oil.
2. We cut onions into cubes or straws, you can make half rings, the size of the pieces does not matter, but they must be thin.
3. Add the wheat flour to the onion, stir it, pour it into the pan. Fry to a ruddy color on all sides. Make sure that nothing burns.
4. Mix sour cream, soy sauce and water. If the sauce is not very salty, then pour a couple of pinches of salt, you can immediately pepper. 5. Fill the fried onions with prepared sour cream, stew the onions for about five minutes until soft, it is not necessary to actively boil the mass.
6. At the end of seasoning sauce dill or any other herbs, ideally combined with sour cream garlic.
Hot sauce with nuts, onions and garlic
The recipe for a light broth sauce, but very aromatic and tasty. For it you need to use only walnuts, another type will not work.
Ingredients
• two glasses of broth;
• two bulbs;
• three cloves of garlic;
• two spoons of nuts;
• oil, salt and pepper.
Cooking
1. chop the peeled onions and garlic, pour the vegetables into the pan. First, fry a little, then pour the broth, boil until soft. Pieces should break up when pressed.
2. Sauce wipe through a sieve or simply grind blender. Get a light vegetable puree.
3. Fry the nuts, chop, add to hot sauce.
4. To taste, pepper and salt, stir. Let stand for about five minutes, served with meat, fish.
Hot Sauces - Tips and Tricks
• Do you often cook flour sauces? You can fry it in a dry skillet to a cream color, pour it into a jar and you will always have ready thickener on hand.
• The taste of any sauce will be better if you dilute the mass not with water, but with broths of fish, vegetables, meat. You can use mushroom broths, which are convenient to freeze.
• The taste of the ingredients in the sauce should not contradict the dish to which it is served. It is not necessary to prepare gravy in fish broth for chicken or to make meat dressing for seafood.
