The most delicious sauces. The most famous sauces The most famous sauces recipes

11.05.2024

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The most famous sauces The most famous sauces recipes

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A good sauce can be the crowning glory of a dish. I present hot and cold sauces from the national cuisine of different nations of the world.

Hollandaise sauce

Compound:
1/2 onion, 2 fresh tarragon leaves or dry tarragon on the tip of a knife, 4 tbsp. white wine, 4 tbsp. water, 4 black peppercorns, 2 yolks, 160 g butter, salt twice on the tip of a knife, 1 tsp. lemon juice, a pinch of grated nutmeg, optionally a pinch of cayenne pepper

Cooking method:

Pour chopped onion, tarragon leaves or dry tarragon with wine, water, add peppercorns and cook in a small bowl until 2 tablespoons of liquid remain in it. Let's strain it and let it cool.
Shake the yolks with the cooled liquid and in a hot, but not boiling water bath, beat with a whisk until a cream forms.
In another bowl, melt the butter over low heat, but do not heat it.
Heat the yolk mass in a water bath with continuous stirring until a cream forms.
Add the melted butter to the cream drop by drop so that the cream does not curdle.
Remove the bowl with the cream from the water bath and first add drops and then spoons of melted butter into the cream.
Add salt, lemon juice, nutmeg and, if desired, cayenne pepper to the sauce.

Oil sauce

Compound:
1/4 liter of meat, fish or vegetable broth, 3 tbsp. butter, 1 tbsp. premium flour, on the tip of a knife salt and ground black pepper, 1 tsp. lemon juice, 1 yolk, 1 tbsp. cream

Cooking method:
Heat up the broth.
Melt 1 tbsp. butter, sprinkle with flour and stir until smooth.
Gradually, spoon by spoon, add broth and 10 minutes. Cook the sauce over low heat with continuous stirring.
Add salt, ground black pepper and lemon juice to the sauce.
Shake the yolk with cream.
Remove the sauce from the heat, mix a few spoons of hot sauce with the shaken yolk and mix this mixture with the rest of the sauce. We don't cook the sauce anymore.
Add the remaining chopped butter and whisk the sauce vigorously.

Bechamel sauce

Compound:
3 tbsp. oil, 2 tbsp. premium flour, 1/8 l of meat broth, 1/8 l of milk, salt twice on the tip of a knife, ground nutmeg and white pepper on the tip of a knife

Cooking method:
Melt the butter over low heat without browning.
Add flour to the butter and stir until smooth. Stir until the mixture turns creamy.
Gradually, with continuous stirring, add the broth with a whisk, then the milk, bring to a boil and 10 minutes. cook over low heat, continuing to stir.
Add salt, nutmeg and white pepper to the sauce.

Burgundy sauce
This sauce is served with boiled beef and freshwater fish.

Compound:
2 sprigs of parsley, 1 sprig of fresh thyme, 1 bay leaf, 2 shallots, 0.65 l red wine, 2 tbsp. butter, 1 tbsp. with top grade flour, 1/4 tsp. salt, black pepper on the tip of a knife, a pinch of cayenne pepper, 100 g champignons

Cooking method:
Wash the greens, dry them and tie them together with a bay leaf.
Peel the shallots and chop them very thinly.
Boil the red wine, shallots and a bunch of herbs for 10 minutes in an open container. The wine should boil down to about 1/2 liter. Let's strain it.
Melt the butter over low heat, sprinkle with flour, fry until creamy while continuously stirring, and gradually add red wine.
Add salt, black and cayenne pepper and simmer the sauce over low heat for 15 minutes.
Peel the champignons, rinse them, cut them into thin slices and cook in the sauce for 5 minutes.

Madeira sauce

This sauce goes perfectly with veal, hot smoked beef, veal or beef tongue or sweet veal.
Compound:
100 g champignons, 1 onion, 3 tbsp. oil, 2 tbsp. premium flour, 1 cup of white wine diluted with water to 1/3 l, 1/2 tsp. salt, tip of a knife, white pepper, 1/2 cup Madeira

Cooking method:
Peel the champignons and cut into slices.
Peel and cut the onion.
Melt the butter in a saucepan, lightly fry the onion in it, add flour, brown slightly and gradually pour in diluted wine.
Add salt and white pepper and cook the sauce over low heat for 15 minutes, stirring continuously.
After 5 minutes, add the champignons and cook.
Remove the sauce from the heat and mix with Madeira.

Neapolitan tomato sauce
This sauce goes great with spaghetti.

Compound:
1 large onion, 1/2 bunch of parsley, 1/2 bunch of fresh basil, 500 g fresh or canned tomatoes, 5 tbsp. olive oil, 1/2 tsp. salt, 1 small chili pod (or other capsicum, equally hot)

Cooking method:
Peel the onion and cut into thin slices.
Wash the greens, chop the parsley, and chop the basil coarsely.
Peel and finely chop fresh tomatoes, mash canned ones.
Heat olive oil in a saucepan and lightly fry the onion. Add greens, tomatoes along with juice, salt and whole chili pepper.
Cook the sauce covered over low heat for 30 - 40 minutes until it thickens.
Before serving, remove the chili pod.

Italian tomato sauce - salsa di pomodori
A simple tomato sauce tastes good and serves as the base for baked filled pastries called cannelloni.

Compound:
1 large onion, 500 g canned Italian tomatoes, 3 sprigs fresh basil or 1 tsp. dry basil, 5 tbsp. olive oil, 5 tbsp. tomato paste, 2 tsp. sugar, 1 tsp. salt, on the tip of a knife black pepper

Cooking method:
Peel the onion and chop finely.
Coarsely chop the tomatoes.
Chop fresh basil.
Melt the butter in a saucepan and lightly fry the onion in it without browning. Add the tomatoes along with juice, tomato paste, basil, sugar, salt and ground pepper and cook over low heat until a thick sauce forms.
Before serving or before the next stage of cooking based on it, rub the sauce through a sieve.
French salad sauce - soy vinaigrette

Compound:
2 tbsp. grape vinegar, salt on the tip of a knife, a pinch of white pepper, 6 tbsp. refined olive oil or: 3 tbsp. olive oil and 3 tbsp. nut or sunflower oil; 1 tsp French mustard, 1 shallot onion, 2 tbsp. chopped herbs (parsley, chives, kulir and tarragon)

Cooking method:
Mix vinegar with salt and pepper.
While continuously whisking with a hand beater, add vegetable oil and mustard. Stir until the vinegar, vegetable oil and mustard are thoroughly mixed.
Add chopped shallots.
Mix in the greens. Pour the sauce over the prepared salad and mix everything thoroughly on the table.

Garlic sauce - aioli
This sauce goes great with cold and hot meat or hard-boiled eggs. It also goes well with boiled beef, cauliflower or green beans.

Compound:
4 cloves of garlic, 1 yolk, 1/2 tsp. salt, on the tip of a knife, white pepper, 1/4 liter of olive oil, a little lemon juice, 1/2-1.1/2 tsp. hot water

Cooking method:
All components must be at room temperature.
Peel the garlic, chop it finely and crush it in a mortar.
Beat the yolks with crushed garlic vigorously with a hand beater.
Add salt and pepper and add olive oil drop by drop. Then you can add oil in a trickle.
Add some water and lemon juice to the sauce.

English apple sauce
In England, this sauce is served hot or cold with crispy roast pork or roast suckling pig.

Ingredients: 500 g sour apples, 1 tbsp. butter, 1 tbsp. powdered sugar, 1 cup (200 g) water, 1 piece of cinnamon, salt on the tip of a knife, 2 tsp. hot mustard

Cooking method:
Wash the apples, cut them into quarters, remove the seeds and cut them into pieces straight with the peel.
Melt the butter and sugar with continuous stirring until the sugar dissolves.
Let's add apples.
Pour water, add cinnamon and add salt.
Over low heat, covered, for 25 minutes. Boil the apples until they become soft.
Rub the apples through a sieve. Add mustard to the sauce and add salt if necessary.

English mint sauce
Traditionally served with roast lamb or lamb throughout the UK, this sauce comes together very quickly.

Compound:
2-3 sprigs of fresh mint, 1 tbsp. sugar, 2 tbsp. hot water, 1 tbsp. spoon of white vinegar

Cooking method:
Wash and dry the mint.
Remove the stems and then chop the leaves.
Sugar is soluble in hot water.
Add chopped mint and mix in vinegar. Serve the sauce cold.

Cumberland Rum Oil

Compound:
100 g butter, 100 g powdered sugar, 1 glass (20 g) rum, a pinch of ground nutmeg

Cooking method:
Beat the butter and sugar into foam.
Gradually stir in the rum and finally the nutmeg.
In 60 min. Place in the refrigerator in a sealed container before serving.

This national sauce is a classic condiment for English Christmas pudding. Instead of rum, you can also use wine cognac, but in this case it is not powdered sugar that is used, but granulated sugar.

Green Italian sauce - salsa verde
This cold, hot sauce goes great with cold poultry and cold beef.

Compound:
6 shallots or young spring onions, 2 cloves garlic, 1 red chili pepper (or other equally hot), 6 anchovies, 3 tbsp. capers, 1 bunch of parsley, 6 tbsp. olive oil, juice from 1/2 lemon, 1/2 tsp. salt, 1/4 tsp. black pepper

Cooking method:
Peel the shallot or spring onion and garlic cloves and chop finely.
Cut the chili in half, wash, remove the grains, and chop both halves very finely.
Rinse the anchovies (sprat, anchovy) with cold water, drain and also cut very finely.
Chop the capers and parsley.
Mix olive oil with lemon juice, salt and freshly ground black pepper. Combine the remaining ingredients, pour in the butter-lemon sauce and mix thoroughly.

Mexican sauce
This hellishly spicy cold sauce is served with fried meat.

Compound:
100 g red chili pods (or other hot peppers), 3 fleshy tomatoes, 1 green bell pepper, 3 onions, 1 clove of garlic, 1/2 tsp. salt, twice on the tip of a knife cayenne pepper, 1 tsp. sugar, 1 bunch of parsley, 3 tbsp. olive oil, a pinch of ground coriander

Cooking method:
Wash and cut the chili pods, tomatoes and sweet peppers.
Peel the onion and garlic and chop coarsely.
Grind the chopped vegetables with salt, cayenne pepper and sugar in a mixer into a paste.
Wash the parsley, let it drain and chop finely.
Mix the pepper pulp with olive oil, parsley and coriander. The Mexican sauce, covered, can be stored in the refrigerator for 3 days.

Chili paste with ginger

Compound:
200 g onions, 50 g fresh ginger root, 2 green chilies (or other hot ones), 6 pcs. radishes, 1 tbsp. coriander seed, 1 tsp. salt, 1/2 tsp. freshly ground black pepper, juice from 1 lemon

Cooking method:
Peel and chop the onion. Peel and grate the ginger. Wash the chili, dry it and chop it coarsely. Wash the radishes, drain them and cut them into thin circles. Crush the coriander seed.
Mix all crushed ingredients in a bowl.
Mix salt and pepper with lemon juice, pour the crushed ingredients into a bowl and mix thoroughly. The paste can be stored in the refrigerator for 2 days.

Tomato paste

Compound:
2 tomatoes, 4 small spring onions, 1 small chili pod, 1 small piece of fresh ginger root, 1/2 tsp. coriander seed, 1/2 tsp. salt, on the tip of a knife, freshly ground black pepper, 1 tbsp. lemon juice

Cooking method:
Coarsely chop the tomatoes, removing the skin. Wash the onion, dry it and finely chop it along with the green feather. Wash the chili pod, drain it and chop it finely. Peel and chop the ginger root. Crush the coriander seed.
Mix salt and pepper with lemon juice, then mix with chopped vegetables.
This paste can be stored in the refrigerator for 2 days.

Gooseberry paste

Compound:
200 g green gooseberries, 1 medium green chili (or other hot one), 1 tbsp. fresh mint or 1/2 tbsp. dry mint, 1.1/2 tsp. salt

Cooking method:
Wash the gooseberries, let them drain, remove the stalks and dry sepals, cut each berry in half and remove the seeds.
Wash the chili, dry it and chop it finely.
Finely chop the mint. Add salt and grind everything together in a mixer or pound in a mortar into a paste. Gooseberry paste can be stored in the refrigerator for 3 days.

Barbecue sauce

For 8 people you need:
2 cups (200 g each) meat broth, 2 cups tomato paste, 4 tbsp. ketchup, 6 tbsp. fresh grated horseradish, 4 cloves garlic, 1 tsp. salt, 1 tbsp. mustard seed, 1 tsp. ground chili pepper, 1/2 tsp. cayenne pepper, 1 tsp. sugar, 1-2 tsp. Worcestershire sauce

Cooking method:
Boil the meat broth in an open pan over low heat in half the volume of the dish, let it cool and skim off the fat.
Using a hand whisk, mix the meat broth with tomato paste, ketchup and horseradish.
Peel the garlic, chop finely and grind with salt.
Mix the crushed garlic, mustard, chili, cayenne pepper and sugar with the sauce and add Worcestershire sauce.
Before serving, let the sauce sit in the refrigerator so that all the flavor components merge together. This sauce is served mainly in the USA with beef meat roasted on a spit over charcoal in the open air.

Swedish mayonnaise

Compound:
1/2 cup (cup - 200 g) salad mayonnaise, 1/2 cup apple jam, 4-5 tbsp. fresh grated horseradish

Cooking method:
Mix mayonnaise with apple jam and horseradish. We will give the mayonnaise a pronounced sweet and sour taste; if desired, you can add more horseradish.
Before serving, let the sauce sit in the refrigerator so that all the ingredients are better mixed. The sauce goes well with cold and hot fish dishes and cold fried meat.

Thank you: http://www.recipes.com.ua/?id=33&m_id=36&f_o1=0

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 homemade 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, 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 piece, 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

Sauce is a liquid seasoning for a main dish or side dish. Initially, sauces served as a salty seasoning for food. For example, in Japan, soy sauce is used instead of salt. Sauces are not only served with ready-made dishes, but also used during their preparation: many foods are fried in sauce or baked in sauce. They usually contain a composition of vegetables, broths, spices, and there are also milk and fruit sauces.

Sauces differ in color, taste, complexity of composition, and method of preparation. They are most often named after their main component (onion, oyster, horseradish, chocolate, mustard, orange); the author of the recipe or just the name of the celebrity (bechamel, soubise, mayonnaise, colbert); by country (Dutch, Provencal, Norman, Lyonnais).
Each country has its own unique recipes and methods of preparing sauces: Georgian tkemali, Greek tzatziki (tzatziki), as well as world-famous mustard and mayonnaise from France, and ketchup invented by the British.
Each sauce consists of a liquid base and an additional part, which includes various products, spices and seasonings. A sauce prepared on a certain liquid basis and containing a minimum amount of ingredients in an additional part is called the main one. Sauces prepared on the basis of the main one with the addition of various products are called derivatives.
A separate group consists of sweet sauces, which are prepared from a variety of fruit and berry decoctions, juices, milk, and red wine.

MAYONNAISE

Probably the most popular sauce in the world. Its name is often associated with the city of Mayon. During the siege of the city, food supplies were depleted. In order to somehow diversify the available food, Duke Richelieu decided to cook something new himself. He took eggs, mashed their yolks with salt, sugar and lemon juice, and then added olive oil. This is how the original sauce was created, named after the city. Initially, the sauce was called “Provencal sauce de Mayon”, and then simply Mayonnaise Provencal.

KETCHUP

Surprisingly, China is considered the birthplace of ketchup, from where it was brought to England. However, it originally contained anchovies, mushrooms, beans and nuts. And only two centuries later, an unknown cook added tomatoes to it.
Over time, tomatoes replaced all other ingredients in ketchup. Ketchup owes its modern composition and taste to the German emigrant Henry Heinz, who added starch and spices to tomato sauce.

TABASCO

Tabasco comes from America, Avery Island. The sauce uses salt from local mines and hot red Tabasco pepper. "Tabasco" translated from the Indian language means "land of wet land." The salt for real Tabasco today comes from the Avery Island salt marshes. Peppers are grown in special greenhouses and harvested by hand. Pepper and salt are then mixed and aged in white oak barrels for three years. Then the sauce is cleared of seeds and skins and mixed with white vinegar for a month. The result is a hot pepper sauce.
Tabasco is very popular not only in America, where it is even included in the diet of astronauts, but also in England. Queen Elizabeth is a fan of it, and it is always served during lunch in the English Parliament. Tabasco is one of the ingredients of the famous Bloody Mary cocktail.

WORCESTERSHIRE SAUCE

Worcestershire sauce, or Worcestershire sauce, is named after the English county of Worcestershire, sometimes called Worcestershire sauce or Worcestershire sauce. It is made from vinegar, sugar and fish.
It was invented in the second half of the 19th century and it immediately became popular. This is a traditional English sweet and sour sauce, which contains more than 20 ingredients. It is used for fried and stewed meat dishes, hot appetizers, boiled and fried fish, and also for marinating fish fillets. Since it is very concentrated, use 2-5 drops per serving. The composition of Worcestershire sauce is very diverse: the base is tomato paste, walnuts, champignon extract, onions, shallots, garlic, black pepper, tamarind (legume), anchovies, curry, chili peppers, allspice, lemon juice, horseradish , celery, ginger, bay leaf, nutmeg, tarragon, salt, sugar or syrup, burnt sugar or molasses, wine or port, meat extract, apioc meat broth, malt vinegar and water.

TKEMALI

The most famous Georgian sauce for fish, meat and game dishes. Also goes well with potatoes and pasta. Made from tkemali plums, which are one of the symbols of Georgia. Tkemali contains plums, garlic and herbs, the most important of which is ombalo (mint). The sauce is made quite simply - Tkemali plums without pits and skins are boiled, then pureed together with the broth and boiled until sour cream thickens. Add grated garlic, herbs, pepper and salt, let it boil and cool.

GUACAMOLE

A Mexican dish that has the consistency of a sauce. Traditionally, it is a paste made from avocado, lemon juice and salt, to which tomatoes, peppers, garlic and other spices are often added. The name guacamole comes from the Aztec language, and this sauce is most popular in Mexico and Spain. Traditionally, guacamole is eaten with corn chips or served as a sauce for various dishes, especially Mexican dishes. It is considered one of the healthiest sauces and is especially loved by vegetarians and adherents of a healthy lifestyle.

PESTO

Pesto – from the Italian “to grind, press.” The most popular sauce in Italian cuisine. It is prepared with olive oil, basil and cheese. Grind fresh green basil, add pine nuts, olive oil, garlic and grated cheese (Parmesan or Pecorino).
Served with spaghetti, fish and bruschetta.

BOLOGNESE

The meat sauce for Italian pasta comes from Bologna. It is considered an excellent sauce for all pasta products. Traditional ingredients: beef, pancetta (bacon), onion, carrots, celery, tomato paste, meat broth, red wine, sometimes milk or cream is added. However, other recipes are also possible.

BECHAMEL

Béchamel is one of the four main French sauces. It is based on milk and roux (a mixture of flour and fat). It is widespread, especially in European cuisine. It is used to prepare lasagna, soufflé, seasoning for spaghetti and many other dishes.

TARTARUS

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, drop by drop (as when preparing mayonnaise), olive oil is added 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.

THOUSAND ISLANDS

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 a 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.

SOY SAUCE

The Chinese have been eating soy sauce for over 3,000 years. However, the technology for its preparation has remained virtually unchanged: soybeans are boiled in water, mixed with flour from roasted wheat or barley grains, and salted. Then the sauce is left to mature for a long time - 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.)

And you? What is your top 5 sauces? or top 10? What do you always have in your arsenal? or one invincible MAYONNAISE?

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 making 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 the 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.

A good sauce can be the crowning glory of a dish. In the next section, we present hot and cold sauces from the national cuisine of different nations of the world for gourmets.

Hollandaise sauce

Cooking method:

Peel the onion and chop finely.
Pour chopped onion, tarragon leaves or dry tarragon with wine, water, add peppercorns and cook in a small bowl until 2 tablespoons of liquid remain in it. Let's strain it and let it cool.
Shake the yolks with the cooled liquid and in a hot, but not boiling water bath, beat with a hand beater until a cream forms.
In another bowl, melt the butter over low heat, but do not heat it.

Remove the bowl with the cream from the water bath and first add drops and then spoonfuls of melted butter into the cream.
Add salt, lemon juice, nutmeg and, if desired, cayenne pepper to the sauce.

Oil sauce

Compound:
1/4 liter of meat, fish or vegetable broth, 3 tbsp. butter, 1 tbsp. premium flour, on the tip of a knife salt and ground black pepper, 1 tsp. lemon juice, 1 yolk, 1 tbsp. cream

Cooking method:

Heat up the broth.
Melt 1 tbsp. butter, sprinkle with flour and stir until smooth.
Gradually, spoon by spoon, add broth and 10 minutes. Cook the sauce over low heat with continuous stirring.
Add salt, ground black pepper and lemon juice to the sauce.
Shake the yolk with cream.
Remove the sauce from the heat, mix a few spoons of hot sauce with the shaken yolk and mix this mixture with the rest of the sauce. We don't cook the sauce anymore.
Add the remaining butter and use a hand beater to vigorously beat the sauce.

Bechamel sauce

Compound:
3 tbsp. oil, 2 tbsp. premium flour, 1/8 l of meat broth, 1/8 l of milk, salt twice on the tip of a knife, ground nutmeg and white pepper on the tip of a knife

Cooking method:

Melt the butter over low heat without browning.
Add flour to the butter and stir until smooth. Stir until the mixture turns creamy.
Gradually, with continuous stirring, add the broth with a whisk, then the milk, bring to a boil and 10 minutes. cook over low heat, continuing to stir.
Add salt, nutmeg and white pepper to the sauce.

Burgundy sauce

This sauce is served with boiled beef and freshwater fish.

Cooking method:

Wash the greens, dry them and tie them together with a bay leaf.
Peel the shallots and chop them very thinly.
Boil the red wine, shallots and a bunch of herbs for 10 minutes in an open container. The wine should boil down to about 1/2 liter. Let's strain it.
Melt the butter over low heat, sprinkle with flour, fry until creamy while continuously stirring, and gradually add red wine.
Add salt, black and cayenne pepper and simmer the sauce over low heat for 15 minutes.
Peel the champignons, rinse them, cut them into thin slices and cook in the sauce for 5 minutes.

Madeira sauce

This sauce goes perfectly with veal, hot smoked beef, veal or beef tongue or sweet veal.

Compound:
100 g champignons, 1 onion, 3 tbsp. oil, 2 tbsp. premium flour, 1 cup of white wine diluted with water to 1/3 l, 1/2 tsp. salt, tip of a knife, white pepper, 1/2 cup Madeira

Cooking method:

Peel the champignons and cut into slices.
Peel and cut the onion.
Melt the butter in a saucepan, lightly fry the onion in it, add flour, brown slightly and gradually pour in diluted wine.
Add salt and white pepper and cook the sauce over low heat for 15 minutes, stirring continuously.
After 5 minutes, add the champignons and cook.
Remove the sauce from the heat and mix with Madeira.

Neapolitan tomato sauce

This sauce goes great with spaghetti.

Compound:
1 large onion, 1/2 bunch of parsley, 1/2 bunch of fresh basil, 500 g fresh or canned tomatoes, 5 tbsp. olive oil, 1/2 tsp. salt, 1 small chili pod (or other capsicum, equally hot)

Cooking method:

Peel the onion and cut into thin slices.
Wash the greens, chop the parsley, and chop the basil coarsely.
Peel and finely chop fresh tomatoes, mash canned ones.
Heat olive oil in a saucepan and lightly fry the onion. Add greens, tomatoes along with juice, salt and whole chili pepper.
Cook the sauce covered over low heat for 30 - 40 minutes until it thickens.
Before serving, remove the chili pod.

Italian tomato sauce - salsa di pomodori

A simple tomato sauce tastes good and serves as the base for baked pastry filled with cannelloni.

Compound:
1 large onion, 500 g canned Italian tomatoes, 3 sprigs fresh basil or 1 tsp. dry basil, 5 tbsp. olive oil, 5 tbsp. tomato paste, 2 tsp. sugar, 1 tsp. salt, on the tip of a knife black pepper

Cooking method:

Peel the onion and chop finely.
Coarsely chop the tomatoes.
Chop fresh basil.
Melt the butter in a saucepan and lightly fry the onion in it without browning. Add the tomatoes along with juice, tomato paste, basil, sugar, salt and ground pepper and cook over low heat until a thick sauce forms.
Before serving or before the next stage of cooking based on it, rub the sauce through a sieve.

French salad sauce - soy vinaigrette

Cooking method:

Mix vinegar with salt and pepper.
While continuously whisking with a hand beater, add vegetable oil and mustard. Stir until the vinegar, vegetable oil and mustard are thoroughly mixed.
Add chopped shallots.
Mix in the greens. Pour the sauce over the prepared salad and mix everything thoroughly on the table.

Garlic sauce - aioli

This sauce goes great with cold and hot meat or hard-boiled eggs. It also goes well with boiled beef, cauliflower or green beans.

Compound:
4 cloves of garlic, 1 yolk, 1/2 tsp. salt, on the tip of a knife, white pepper, 1/4 liter of olive oil, a little lemon juice, 1/2-1.1/2 tsp. hot water

Cooking method:

All components must be at room temperature.
Peel the garlic, chop it finely and crush it in a mortar.
Beat the yolks with crushed garlic vigorously with a hand beater.
Add salt and pepper and add olive oil drop by drop. Then you can add oil in a trickle.
Add some water and lemon juice to the sauce.

English apple sauce

In England, this sauce is served hot or cold with crispy roast pork or roast suckling pig.

Compound: 500 g sour apples, 1 tbsp. butter, 1 tbsp. powdered sugar, 1 cup (200 g) water, 1 piece of cinnamon, salt on the tip of a knife, 2 tsp. hot mustard

Cooking method:

Wash the apples, cut them into quarters, remove the seeds and cut them into pieces straight with the peel.
Melt the butter and sugar with continuous stirring until the sugar dissolves.
Let's add apples.
Pour water, add cinnamon and add salt.
Over low heat, covered, for 25 minutes. Boil the apples until they become soft.
Rub the apples through a sieve. Add mustard to the sauce and add salt if necessary.

English mint sauce

Traditionally served with roast lamb or lamb throughout the UK, this sauce comes together very quickly.

Compound:
2-3 sprigs of fresh mint, 1 tbsp. sugar, 2 tbsp. hot water, 1 tbsp. spoon of white vinegar

Cooking method:

Wash and dry the mint.
Remove the stems and then chop the leaves.
Sugar is soluble in hot water.
Add chopped mint and mix in vinegar. Serve the sauce cold.

Cumberland Rum Oil

Compound:
100 g butter, 100 g powdered sugar, 1 glass (20 g) rum, a pinch of ground nutmeg

Cooking method:

Beat the butter and sugar into foam.
Gradually stir in the rum and finally the nutmeg.
In 60 min. Place in the refrigerator in a sealed container before serving.

This national sauce is a classic condiment for English Christmas pudding. Instead of rum, you can also use wine cognac, but in this case it is not powdered sugar that is used, but granulated sugar.

Green Italian sauce - salsa verde

This cold, hot sauce goes great with cold poultry and cold beef.

Cooking method:

Peel the shallot or spring onion and garlic cloves and chop finely.
Cut the chili in half, wash, remove the grains, and chop both halves very finely.
Rinse the anchovies (sprat, anchovy) with cold water, drain and also cut very finely.
Chop the capers and parsley.
Mix olive oil with lemon juice, salt and freshly ground black pepper. Combine the remaining ingredients, pour in the butter-lemon sauce and mix thoroughly.

Mexican sauce

This hellishly spicy cold sauce is served with fried meat.

Cooking method:

Wash and cut the chili pods, tomatoes and sweet peppers.
Peel the onion and garlic and chop coarsely.
Grind the chopped vegetables with salt, cayenne pepper and sugar in a mixer into a paste.
Wash the parsley, let it drain and chop finely.
Mix the pepper pulp with olive oil, parsley and coriander. The Mexican sauce, covered, can be stored in the refrigerator for 3 days.

Chili paste with ginger

Compound:
200 g onions, 50 g fresh ginger root, 2 green chilies (or other hot ones), 6 pcs. radishes, 1 tbsp. coriander seed, 1 tsp. salt, 1/2 tsp. freshly ground black pepper, juice from 1 lemon

Cooking method:

Peel and chop the onion. Peel and grate the ginger. Wash the chili, dry it and chop it coarsely. Wash the radishes, drain them and cut them into thin circles. Crush the coriander seed.
Mix all crushed ingredients in a bowl.
Mix salt and pepper with lemon juice, pour the crushed ingredients into a bowl and mix thoroughly. The paste can be stored in the refrigerator for 2 days.

Tomato paste

Cooking method:

Coarsely chop the tomatoes, removing the skin. Wash the onion, dry it and finely chop it along with the green feather. Wash the chili pod, drain it and chop it finely. Peel and chop the ginger root. Crush the coriander seed.
Mix salt and pepper with lemon juice, then mix with chopped vegetables.
This paste can be stored in the refrigerator for 2 days.

Gooseberry paste

Compound:
200 g green gooseberries, 1 medium-sized green chili (or other hot one), 1 tbsp. fresh mint or 1/2 tbsp. dry mint, 1.1/2 tsp. salt

Cooking method:

Wash the gooseberries, let them drain, remove the stalks and dry sepals, cut each berry in half and remove the seeds.
Wash the chili, dry it and chop it finely.
Finely chop the mint. Add salt and grind everything together in a mixer or pound in a mortar into a paste. Gooseberry paste can be stored in the refrigerator for 3 days.

Barbecue sauce

Cooking method:

Boil the meat broth in an open pan over low heat in half the volume of the dish, let it cool and skim off the fat.
Using a hand whisk, mix the meat broth with tomato paste, ketchup and horseradish.
Peel the garlic, chop finely and grind with salt.
Mix the crushed garlic, mustard, chili, cayenne pepper and sugar with the sauce and add Worcestershire sauce.
Before serving, let the sauce sit in the refrigerator so that all the flavor components merge together. This sauce is served mainly in the USA with beef meat roasted on a spit over charcoal in the open air.

Swedish mayonnaise

Compound:
1/2 cup (cup - 200 g) salad mayonnaise, 1/2 cup apple jam, 4-5 tbsp. fresh grated horseradish

Cooking method:

Mix mayonnaise with apple jam and horseradish. We will give the mayonnaise a pronounced sweet and sour taste; if desired, you can add more horseradish.
Before serving, let the sauce sit in the refrigerator so that all the ingredients are better mixed. The sauce goes well with cold and hot fish dishes and cold fried meat.