Without hot sauce, an exquisite garnish will never work, the dish will be dry and boring. In the arsenal of any housewife should have several 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. Red sauces are always based on 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 stewed together. You can use any fat to your taste, if the recipe does not specify anything specific. It is convenient to prepare hot sauces in stewpan or deep frying pans. Enameled pots and other thin-walled dishes are not suitable, as most sauces are prone to sticking.
Making complex hot tomato and meat sauce
To prepare a complex hot sauce, tomato paste is used here. But you can also take mashed 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 spoonful of flour.
Cooking
1. Cut into small cubes one head of onion, rub the peeled carrot. All together we send in a frying pan with oil or in a saucepan, but do not fry much. We pass the vegetables until soft over medium heat.
2. As soon as the onions and carrots reach readiness, we add fire, begin to fry the pieces and add flour to them, quickly stir with a spatula
3. Next, introduce tomato paste diluted with 50 ml of broth. We warm it all together.
4. Add the remaining broth according to the recipe. Pepper and salt sauce, simmer for a couple of minutes and remove from heat.
5. The resulting vegetable mass should be slightly cooled, then wiped through a sieve or simply beat with a blender.
6. We put it on the fire again, taste it, if necessary, add salt and pepper, warm it to a hot state. You can throw some chopped greens to taste.
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. Cream is used here 10%, but you can take a higher fat content.
Ingredients
• onion head;
• 2 tablespoons of oil;
• 260 ml cream 10%;
• 1 tsp flour;
• 50 grams of hard cheese;
• salt, white pepper.
Cooking
1. Melt the butter or just heat it if a creamy product is used.
2. Cut the onion into small, almost transparent cubes, add to the butter. Fry a little until transparency appears, then set the fire to a minimum, simmer until soft.
3. Flour can be poured into cream and shaken, but it is better to sprinkle the onion evenly. Stir.
4. Pour cream, pepper and salt, warm until almost boiling.
5. While the cream is warming, we grate finely hard cheese. Take a cheese that will melt in a hot sauce. Add, stir.
6. Tomim a couple of minutes, remove from heat. Additive options: garlic, dill, ground ginger, chopped olives. We are experimenting!
Making complex hot sauce with mushrooms and tomatoes
Another option and a detailed recipe for cooking complex hot sauce with tomato. Tomatoes are used here, choose ripe and soft fruits, gravy will turn out much tastier. This sauce goes well with meat, but is also suitable for a variety of lean dishes.
Ingredients
• 150 g of champignons;
• 80 g of onion;
• 200 g of tomatoes;
• 400 ml of water;
• 1.5 tsp flour;
• three tablespoons of oil;
• spices, laurel.
Cooking
1. We heat the oil, we throw washed mushrooms into cubes into the pan, washed into cubes. Cook until soft for about seven minutes.
2. Add the onions, chopped into small cubes, to the mushrooms, cook together with the mushrooms for about three more minutes.
3. At this time, put the tomatoes in a bowl, pour steep boiling water for half a minute, then cool under a tap. Remove the skin, chop the pulp finely.
4. Add the tomatoes to the mushrooms and onions, fry instead of about another four minutes. A part of the juice should boil, the color will become brighter.
5. In a small portion of water or any broth, dilute the flour, add to the pan, pour out the remaining liquid. Pepper and salt, boil over low heat after boiling for about three minutes.
6. Remove the sauce from the fire, throw the laurel, you can squeeze a clove of garlic. We cover, let the mushroom hot sauce stand for a while.
Hot Bechamel Milk Sauce
Budget and easy 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 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 flour to it. Stirring a little warm.
2. As soon as the flour becomes beige, pour a thin stream of milk, quickly stir and cook over low heat. With a spatula we 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 melts and the spices disperse, you can remove the sauce from the fire!
Making complex hot vegetable sauce
The recipe for a complex red hot sauce with vegetables and roots. Gravy is perfect for any dishes, can be used to stew cutlets, pre-fried pieces of fish.
Ingredients
• onion head;
• four tomatoes;
• small carrot;
• sweet pepper;
• parsley root;
• three tablespoons of oil;
• 1.5 tablespoons of flour;
• greens, peppers, laurel, salt.
Cooking
1. Cut the onions and carrots arbitrarily, but it is better to make small cubes for the sauce. You can grate carrots. We also chop the parsley root.
2. Heat the oil in a saucepan, pour the onion, after a minute the parsley root, and after a while we start the prepared carrot. Cook the vegetables on moderate heat for several minutes.
3. Cut the tomatoes in half, rub the inside of the slice on a grater so as to remove the skin. Throw it away, add the tomato to the fried vegetables.
4. Next we throw the Bulgarian pepper, cut into small cubes. We cover the pan or stewpan, simmer under the lid for about five minutes. We make sure that nothing burns, periodically stir.
5. In a teapot we boil water or use hot broth for dilution, approximately half a liter will be needed.
6. Bring flour in cool water, a few spoons are enough, pour into a tomato with vegetables, stir.
7. Now dilute the sauce with boiling water, throw salt, pepper. We simmer the products together for about five minutes on low heat with a barely noticeable boil so that the tastes combine. Fill a complex sauce with herbs, garlic, laurel.
Hot sour cream and soy sauce
A variant of simply amazing sour cream sauce, it is very tasty, delicate, ideal for pasta, rice, white chicken meat.
Ingredients
• 200 g sour cream;
• 50 ml of soy sauce;
• 150 ml of water;
• onion head;
• a spoon of flour;
• 20 g of oil;
• dill as desired.
Cooking
1. Heat the oil.
2. Onion cut into cubes or straws, you can make half rings, the size of the pieces does not matter, but they should be thin.
3. Add wheat flour to the onion, stir, pour into a frying pan. Fry until golden brown on all sides. We 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 pinch of salt, you can immediately pepper.
5. Pour the fried onions with prepared sour cream, simmer the onions for about five minutes until soft, actively boiling the mass is optional.
6. At the end, season the sauce with dill or any other herbs, garlic is ideally combined with sour cream.
Hot sauce with nuts, onions and garlic
The recipe for a light broth sauce, but very fragrant and tasty. For it, you need to use only walnuts, another type will not work.
Ingredients
• two glasses of broth;
• two onions;
• three cloves of garlic;
• two tablespoons of nuts;
• oil, salt and pepper.
Cooking
1. chop the peeled onions and garlic, pour the vegetables into a skillet. First, fry a little, then pour the broth, boil until soft. Pieces should disintegrate when pressed.
2. We wipe the sauce through a sieve or simply grind it with a blender. You get a light vegetable puree.
3. Fry nuts, chop, add to hot sauce.
4. To taste pepper and salt, stir. We let it stand for about five minutes, serve it with dishes of meat and fish.
Hot Sauces - Useful Tips and Tricks
• Do you often make sauces with flour? You can fry it in a dry frying pan until creamy, pour it into a jar and there will always be a ready thickener at hand.
• The taste of any sauce will be better if the mass is diluted not with water, but with broths of fish, vegetables, meat. You can use mushroom decoctions, which are convenient to freeze.
• The taste of the ingredients in the sauce must not contradict the dish to which it is served. You should not cook gravy on fish stock for chicken or make meat dressing for seafood.
