8 Universal Sauces For Salads, Appetizers And Hot Dishes

It is difficult to overestimate the importance of sauces in cooking. This is a complex composition of the base (in various broths) and thickeners (starting from flour and ending with eggs).

It is difficult to overestimate the importance of sauces in cooking. This is a complex composition of the base (in various broths) and thickeners (starting from flour and ending with eggs). Adding a variety of spices and herbs enhances the taste of the dish and makes it more refined.

1. For salads

Salad sauces can be considered as auxiliary dressings. They always set off the taste of the main dish, and also give them a piquancy. Since ancient times, various vegetable oils, sour cream or mayonnaise have been considered such dressings.

Salad dressing with olive oil

 

Olive oil - 50 ml. Lemon juice - 25 ml. Honey - 1 tsp Garlic - 1 clove Salt and pepper to taste

Squeeze juice from half a lemon. Squeeze the garlic through a press. Add all other ingredients and beat them with a whisk. Don't forget to salt and pepper. Pour over the salad and mix.

Dressing for fresh leafy and vegetable salads

 

Natural yogurt - 1/2 cup French mustard - 2 tsp. Honey - 2 tsp Lemon juice and zest to taste Salt and black pepper to taste

Mix natural yogurt, French mustard and honey in equal proportions. Add lemon juice and a little lemon zest to your taste. Add salt, pepper to taste and mix everything thoroughly (you can beat with a whisk).

The advantage of this dressing is to adjust the number of components along the way. If you want a spicier taste, add a clove of garlic squeezed through a press.

Provence with citrus

Suitable for fruit and vegetable salads.

Mayonnaise - 100 ml. Sour cream - 300 ml. Sugar - 1 tbsp. l. Orange - 1 pc. Lemon - 1 pc. Salt to taste

Mix sour cream and Provencal mayonnaise. Squeeze juice from lemon and orange, add to bowl. Add sugar and salt to this. Adjust to your liking. Lemon juice can be replaced with apple cider vinegar.

2. For snacks

 

Horseradish sauces are great for appetizers, especially cold ones.

Horseradish sauce with sour cream

Horseradish root - 200 g Vinegar 9 percent. - 3-4 tbsp. l. Sugar and salt to taste Vegetable oil - 1 tbsp. l.

Grate horseradish root on a fine grater, put in a salad bowl and pour 3-4 tablespoons of 9% vinegar. Pour sugar and salt to taste, add a tablespoon of vegetable oil. Mix and store in a sealed container.

For those who do not like it very spicy, add sour cream before serving.

If you want to emphasize the taste of the dish, you need to grate half the beets. Then squeeze out the juice and mix with the sauce. Red horseradish sauce will impress guests.

This sauce is good for aspic, boiled ham, aspic from the tongue.

 

Fresh mushroom sauce with garlic

Fresh mushrooms (preferably forest ones) - 150 g. Vegetable oil - 50 ml. Garlic - 10-12 cloves Vinegar - 10 ml Ground black pepper and salt - to taste One bay leaf

Crush the garlic in a mortar or chop in a grinder. Take out the mushrooms boiled in salted water with bay leaf, chop. Strain the decoction. Mix all the ingredients with the broth, add pepper and vinegar, mix.

Excellent mushroom sauce for meat and vegetable snacks.

3. Hot

 

Hot dishes also require additional “cutting” in the form of sauces that will give it new flavor notes or set off the ingredients in the finished dish.

orange sauce

Orange - 2 pcs. Onion - 1 pc. Butter - 30-40 g. White wine - 50 ml. Flour - 1 tbsp. l. Sour cream - 100 g. Salt, red pepper - to taste

Wash oranges. Grate the zest. Melt butter in a frying pan. Saute chopped onion with oil. While stirring, add flour and sauté. Squeeze juice from oranges and strain. Add wine and juice to the pan. Continuing to stir, add sour cream. Then cook for 10-15 minutes over low heat. At the end, add zest, salt and pepper.

Serve with fried meat (escalope, entrecote, langet), meat rolls.

olive sauce

 

Tomato - 1 pc. Onion - 1 pc. Olives (pitted) - 5-6 pcs. Capers - 1 tbsp. l. Olive oil - 1 tbsp. l. Fish broth - 250 ml. Lemon juice - 1 tsp Salt - to taste

Pour boiling water over a tomato, dip in ice water. Remove skin. Cut into cubes. Chop the onion and sauté with butter. Add fish broth and simmer for another 10 minutes. Cut olives, capers and mix with tomatoes. Add to the onion, mix, salt. After boiling, add lemon juice.

Such a sauce will always emphasize the taste of fried fish fillet and battered fish.

Tomato Pasta Sauce

 

Canned tomatoes - 600 g. Fresh tomato - 3 pcs. Onion - 1 pc. Garlic - 2 cloves Vegetable oil - 1 tbsp. l. Tomato paste - 1 tbsp. l. Sugar - 1 tbsp. l. Dry basil, oregano - 1 tbsp. l.

Finely chop the peeled onion and garlic. Simmer with oil over low heat for 5-7 minutes. Then add dry herbs, tomato paste, finely chopped canned tomatoes and sugar. Simmer under the lid, stirring, for 20 minutes. Then cut fresh tomatoes, after removing the skin and add to the rest of the ingredients. Salt and pepper as needed and remove from heat after 2-3 minutes.