Recipes of sauces are created to enliven or complement even the most ordinary products and dishes. Sauces are a liquid seasoning for meat, fish, and vegetable dishes. It can be served separately in special saucers. In this case, the sauces will represent a cold appetizer.
Various salads and pasta are also seasoned with sauces. Tomato sauce is smeared on pizza, various side dishes are seasoned with sauces.
Sauces are intended, first of all, in order to enhance the taste qualities of a particular product, add juiciness to the dish, and also increase the calorie content.
How to Make the Sauce to Improve the Dish?
All kinds of spices are added to many sauces, including ground black pepper, garlic, red pepper, dill, parsley. In addition, the color of a particular sauce is also important in cooking. In many dishes, the sauce serves not only as a flavor enhancer, but also as a kind of adornment. For example, sour cranberry sauce of bright red color looks very picturesque on vanilla ice cream.
The most common types of sauce are: mayonnaise, Georgian tkemali and satsebeli, ketchup, soy sauce, salsa, tartare, tomato sauce, cream sauce, sour cream sauce, cheese sauce, garlic sauce, mushroom sauce and white sauce.
The sauce can be prepared on meat, fish, mushroom broth, vegetable broth, milk, sour cream, cream, fruit or berry juice, white and red wine. Sauces can be hot and cold, sweet and sour, spicy and spicy. Sauces can also be liquid and thick.
Salad sauces are usually thick or semi–liquid sauces. It can be cooked with mayonnaise, sour cream, vegetable oil, yogurt. The composition of hot sauces includes either chili pepper or any hot pepper.
I always thought that dill had too bright a taste for pesto, but it wasn’t. Pesto with it turns out very tasty, flavorful and great for various dishes, so I recommend that you definitely try it.
I present to your attention a variation of Dijon mustard, because there is no such thing as little mustard) This sweet and sour mustard made only from whole grains will enrich the taste of any dish, be it meat, sandwiches or sauce.
Apricot chutney is a bright, slightly unusual sauce, but believe me, once you try it, you will cook it again. It goes well not only with dishes of Indian cuisine, chutney is good with meat, white fish and poultry, just on toast or with pancakes – it is always delicious. It even seems to me that it changes : from spicy to meat and poultry to sweet and sour to desserts or tortillas, depending on what we serve it with. Don’t be afraid to experiment in the kitchen.
Very often I prepare this sauce for pasta, rice, and just meat or poultry, and I love it with black bread, the beginning of the vegetable season inspired me to share this recipe with you. If you are interested, come visit!
Dip is a kind of thick sauce that is not seasoned or watered with food, but on the contrary, products are dipped in dip sauce. The name “dip” comes from the English dip-to dip, to dip. (Wikipedia) Today I made a sauce for breakfast and will use it in a different way, which means that I will spread it on rye bread toast, pre-smeared with cottage cheese cream cheese. You could call it something else: sauce, vegetable paste; spread… This is your wish. It’s delicious and healthy!
Another recipe for delicious mustard, in addition to apple and apricot. This option is probably more like a sauce than a full-fledged mustard, but it doesn’t get any worse. It goes very well with baked meat or poultry, grilled sausages or sausage sausages, and is also great for regular sandwiches.
Sweet and sour sauce is suitable for pork, poultry and fish dishes. This sauce can be served to a ready-made dish, marinated in the sauce or cooked directly in it.
