Delicious sauces you can make at home

With sauces, the simplest dish becomes complex. Even boring chicken or potatoes will turn into a delicious dish every time if you prepare salsa for them today, and bechamel tomorrow.

We have collected for you the most delicious and easy-to-prepare sauces with ingredients that can be found in your local store.

Bechamel is a classic and goes with almost everything. The delicate sauce can be added to pasta, seasoned with salad, combined with fish, seafood, vegetables, chicken and turkey, and other dishes.

Pour 2 cups of milk into a saucepan and heat (not to boiling). Melt 3 tablespoons of butter in a deep frying pan, add 2 tablespoons of flour and stir well. Carefully pour milk into the pan in small portions, stirring vigorously to avoid lumps forming. Bring the sauce to a boil, stirring, and simmer for 1-2 minutes. It should thicken. Add salt and a pinch of nutmeg if desired, turn off the heat.

Heat a little olive oil in the bottom of a large saucepan, add 1 finely chopped onion and 3 cloves of crushed garlic. Fry for 7-8 minutes. Add 1 tablespoon of oregano, 800 g of chopped canned tomatoes, 2 tablespoons of tomato paste and one tablespoon of sugar. Simmer until the sauce thickens. After this, add 4 fresh tomatoes, previously peeled and seeded. Season the finished sauce with salt and pepper.

This is the champion among sauces for ease of preparation. Finely chop a small bunch of dill without thick stems and lightly crush with the blade of a knife to release the juice. Mix dill with 250 g of sour cream, squeeze in a clove of garlic (two or three, depending on the strength of your love for garlic), stir, add salt and pepper. The sauce is ready.

Pour 200 ml of 20% fat cream into a saucepan and place on low heat. Add 1 teaspoon white mustard and 4 teaspoons Dijon mustard, 2 teaspoons honey, squeeze in the juice of a quarter of a lime or lemon and stir. Heat the mustard and coriander seeds in a dry frying pan until they crackle and also add to the sauce. When it starts to thicken, add finely chopped herbs - dill, parsley and any other to taste - and remove from heat.

In a saucepan, mix 200 g of processed cheese, 10 ml of vegetable oil, 200 ml of cream. Cook over medium heat until boiling, stirring occasionally. After boiling, reduce heat and add seasonings to taste: basil and black pepper. Stirring constantly until the sauce becomes homogeneous, add 50 g of grated fresh cheese.

Another very simple and tasty sauce that does not require fiddling with the stove. Take 6 tablespoons of mayonnaise - you can half and half with sour cream, and if you don’t like mayonnaise, take only sour cream. Finely chop the pickled cucumber and a small bunch of parsley, squeeze out a clove of garlic and mix with mayonnaise (or sour cream). Season with salt and pepper and refrigerate for an hour. By the way, if you wish, you can add the juice of a quarter of a lemon, half a spoon of mustard and green onions, as well as capers, if by some miracle they ended up in the refrigerator. This sauce is perfect for meat, poultry, fish, and seafood.

Mix half a glass of mustard, a quarter glass of honey and half a teaspoon of grated ginger. Place in the refrigerator for a while. The sauce is perfect for chicken nuggets, grilled chicken, and any kind of chicken in general.

The sauce is for wine lovers, although no, there is no alcohol in it at all - it evaporates during cooking. Heat one and a half tablespoons of olive oil in a frying pan. Add finely chopped onion (shallot is best, but regular is fine) and fry over low heat, stirring, for 7 minutes until it turns brown. Add 2 cups wine and 175ml water and leave to simmer gently for 10 minutes. Mix 40g butter and one tablespoon flour to form a paste. Gradually add it to the pan, stirring well. If you are preparing a sauce for meat, add a little meat juice to it, add finely chopped parsley, salt and pepper. If it is sour, you can add a little sugar.

Finely chop 200 g of champignons and one onion and simmer for 15 minutes under a closed lid so that the liquid does not boil away. Add 150 g of sour cream and simmer for another 5-7 minutes, then add finely chopped herbs, crushed garlic if desired, and turn off. If you want a more uniform consistency, you can grind it in a blender. The sauce is very good with potatoes, meat, and dumplings.

Melt 50 g of butter over medium heat, add 1 cup of finely chopped onion, sauté for 4-5 minutes. Add 200 ml of ketchup or tomato paste, 0.3 cups of water, 50 g of honey, 2 tablespoons of lemon juice and ¼ teaspoon of ground pepper. Bring the mixture to a boil and simmer for a few minutes, uncovered, until the sauce thickens slightly.

Mix 200 g of mayonnaise, 3 tablespoons of ketchup, 1 teaspoon of cognac, finely chopped onion, lemon juice to taste and ground red pepper. Cover with film or a lid and place in the refrigerator for an hour.

Grind 15 cherry tomatoes, 1 clove of garlic, 1 bunch of dill and 1 green onion in a blender. Add 1 teaspoon of balsamic vinegar and 1 tablespoon each of tomato paste and olive oil. Season with salt and pepper to taste.

Beat 50 g of basil, 2 cloves of chopped garlic, 50 g of Parmesan (or other hard cheese), 3 tablespoons of pine nuts, 100 ml of olive oil and salt in a blender. Pesto traditionally goes with pasta, but it is also delicious to dress salads, put as a seasoning in soup, and even just spread on bread.

Mix 1.5 tablespoons of sugar, 2 tablespoons of vinegar, 1 tablespoon each of tomato puree and soy sauce, 3 tablespoons of orange juice. Separately, mix 1 teaspoon of corn flour with 4 tablespoons of water and add to the mixture. Place the resulting sauce on the fire and bring to a boil, stirring constantly. The sauce can be served with ready-made dishes, or you can heat stewed pieces of pork or chicken in it, and you will get a traditional oriental dish (well, almost).

Mix 2.5 tablespoons of olive oil, 1.5 tablespoons of balsamic vinegar, half a clove of crushed garlic, ¼ teaspoon of salt and black pepper to taste in a jar. Close the lid and shake well.

Whisk 1 teaspoon mustard with 1 egg yolk and 1 teaspoon salt. Gently pour in 150 ml of olive oil drop by drop, whisk until it reaches the consistency of mayonnaise. Add 1 tablespoon of lemon juice, 1 teaspoon of ground pepper, 2 cloves of crushed garlic, 50 g of grated Parmesan and whisk everything. You can dress not only Caesar salad, but any other salad and use it as a sauce for meat.

Mix 125 ml of natural yogurt, 2 cloves of chopped garlic, 1 peeled grated cucumber (before adding the cucumber, carefully squeeze out all the pulp), 1 tablespoon each of olive oil and lemon juice, finely chopped parsley, dill and salt to taste. Place in the refrigerator and let it brew.

Finely grate one small beet, finely chop the pickled cucumber and mix them with 100 g of mayonnaise and 100 g of sour cream. Add 2 tablespoons horseradish. The sauce is good with meat and as a separate appetizer.

Curry is a very rich and appetizing sauce that goes well with any meat, fish and poultry, like a gravy for rice. You can not only serve it on the table, but also cook meat and vegetarian dishes in it. Finely chop and fry 1 onion and a couple of cloves of garlic in a deep frying pan, slowly add 1 tablespoon of flour and stir. Remove the pan from the heat and pour in the broth, making sure no lumps form. Add 2 tablespoons of curry powder, return to the pan and simmer for 5 minutes. Add 1 teaspoon each of lemon juice and mustard, turn off the heat and season with 1 tablespoon of cream. Serve hot.

There will be very little fuss with this sauce, but it will turn out delicious. Place 2 onions, 1 tablespoon of tomato paste or one large tomato, and 1 red bell pepper into a blender. Grind them and add to the resulting mass 2 tablespoons of olive oil, salt, red and black pepper, half a teaspoon of ground coriander, cilantro, dill, 1 teaspoon of lemon juice or vinegar (whichever is closer to you), mix thoroughly and let it brew.