Types of sauces: list of names, recipes and description of taste qualities

Modern cooking is simply unthinkable without sauces, gravies and all kinds of dressings. We add them to our favorite homemade dishes and order them in cafes, they are served with gourmet dishes in restaurants and with the simplest and quickest snacks. Sometimes we don’t even think about the fact that it is the dressing that makes our favorite dish so uniquely delicious!

Today we will look at all existing types of sauces, find out what the most popular and best sauces are in the world, by what principles and criteria they are divided, and how to prepare and serve them correctly. We invite you on an exciting journey into this culinary world!

History of sauces

Sauces are often confused with gravies, but they are primarily a seasoning.
In addition, unlike gravy, they are always served separately. This seasoning is quite complex, being both a carrier of aroma and taste.

There are many subtleties, and it was in the Russian variation that the name “gravy” appeared for the sauce. This is how they began to call specially prepared infusions served to the table.

Most often these were onion, cranberry and cabbage mixtures, which complemented the taste of meat, poultry, fish, etc.

The vzvar, like modern sauce, was not only cooked for a certain time, but also boiled to a certain thickness.

In fact, it is believed that the birthplace of sauces is France, but this is not known for sure, because similar seasonings have long been used in Caucasian, Japanese, and other cuisines.

Most likely, this statement arose due to the promotion of today's most popular recipes into world cuisine primarily through French dishes.

The majority of this type of seasoning dates back to the 16th-19th centuries. It is noteworthy that their creators were very often representatives of the nobility, but he was embarrassed to attribute these virtues to himself.

This is interesting! After a difficult battle, the Spaniards and the French threw a feast, and one of the most amazing dishes on the table was a mixture of olive oil, eggs, red pepper and lemon juice. It was combined with all products, and they called it Mahon, in honor of the conquered city of Mahon. Over time, this universal sauce became known as mayonnaise.

It so happened that sauce and French cuisine became inseparable concepts. There are a lot of names.

Many are named after the person who came up with the recipe, many simply generalize the people with the name, but they have a lot in common.

For example, pickles are considered a distinctive feature of Tatar sauce, but can also be added to other mixtures; red caviar in the sauce is an exclusively Russian feature, but it is no less common in Spanish variations.

You can find sauces named after the countries, cities, provinces in which they were invented (French, Bristol, Breton, etc.), some named after professions (musketeer, diplomat, sailor), and sometimes even named after fabrics. (velvet, silk, muslin).

Some names were translated and adapted into more understandable ones for the people, and some remained in their original form (suprem, poivrad, etc.).

It is important! Today, French cuisine alone has more than 3,000 types of sauces, and most of them are used regularly, not to mention the number of variants around the world.

Method of use

Each sauce has its own purpose, but in this regard, all sauces can be divided into two groups.

Sauces of the first group are served separately and added to the finished dish. This includes the ketchups and dressings that are so familiar to us. There is a great variety of such sauces.

The second group includes sauces that are added to food during its preparation. These are, first of all, soy sauces, which are widely used in the East and largely determine the taste of dishes prepared in the traditions of oriental cuisine.

What are sauces and what are they?

Such a variety of sauces
Even in childhood, everyone probably loved us when my mother or grandmother gave delicious homemade potatoes or buckwheat with a cutlet a gravy - aromatic, hot, thick. Thanks to this tasty liquid mass, even the most ordinary porridge became incredibly tasty, and I wanted to ask for more. These were our first sauces - homemade, based on vegetables and herbs, spices and herbs. They could add butter or eggs, flour or starch, mushrooms or tomatoes.

Today, there are many thousands of varieties of sauces, and inventive chefs around the world are creating more and more exquisite masterpieces. What is sauce anyway? This is an addition to any dish: main dishes, salads, appetizers, desserts. This additive always consists of a liquid base and additional ingredients, and its purpose is to decorate and complement the taste of the food. To prepare the sauce, you can use a wide variety of ingredients: butter, honey, mustard, soy sauce, milk or cream, berries and fruits, vegetables and juices.

Sauces are classified according to a number of principles. They come in sweet and salty, sour and spicy. Also liquid, thick, hot, cold, simple and complex, basic and derivative. There are classic types - those that are listed in the best cookbooks and reference books, and new varieties are already appearing from them. Perhaps we will begin our acquaintance with them.

Names of sauces: list

Sauces of the world

What the very first gravy in the history of cooking was is unknown; culinary historians can only argue about this. Today, there are hundreds of thousands of different variations of gravies and dressings, and it is impossible to list them all. But you can give a list of the most basic, so to speak “progenitors” - without which cooking is unthinkable.

We present the main names of sauces - the most important, well-known, those on the basis of which the most incredible variations are made. Let's start with European cuisine, which is unthinkable without sauces such as:

1. Tomato. There is nothing to say about him - he is known and loved by everyone, and there are a million variations on his theme. With the addition of spices and herbs, sugar and garlic, vinegar, oil, herbs, sweet, sour, hot, and most importantly - very tomatoy and bright red. Without him, cooking simply would not exist.
2. Lactic. This is the world-famous “bechamel” and its varieties. The basis is milk, in some cases cream, sour cream, kefir and other dairy products. There can be many additives, and the gravy itself can be cold, hot, main, and so on.
3. Mayonnaise is a gravy or dressing without which many modern Europeans cannot imagine their culinary life. It is served in refined restaurants with refined dishes, and with exactly the same success, mayonnaise is generously poured over homemade dumplings and dumplings.
4. Veloute. A very popular broth-based liquid sauce in Europe - it has many variations, but in general, veloute can be called classic.

This is the basics. But also in European cooking the following names are loved and popular:

• Espanyol;
• Hollandaise;
• Salsa;
• B-B-Q;
• Pesto;
• Caesar;
• Marinara;
• Tartarus;
• Guacamole;
• Bolognese;
• Worcestershire;
• Alfredo;
• thousand islands,

And so on. By the way, it is worth special mentioning the Slavic group - all kinds of adjikas, berry sauces, sour cream dressings. Special attention is paid to gravies from Caucasian cuisine - they are adored there and are prepared from nuts, plums, apples, berries and mushrooms.

Asian sauces are also popular all over the world, the most famous of which are:

• Unagi;
• Sweet and sour;
• Spicy Asian;
• Soy;
• Teriyaki;
• Hoisin;
• Fish;
• Shrimp;
• Twenjan.

In fact, the list of names can be endlessly long. But why? It's best to simply understand the principles of making basic sauces so you can start creating your own culinary delights.

Purpose of sauces

The sauce is a spicy nuance for new flavor facets of the dish

I would also like to say something about the purpose of the sauces. Everyone is “friends” with certain products and reveals their taste in the best possible way. It is worth understanding that a good sauce does not cover up the taste of the dish, but on the contrary, it highlights it favorably, emphasizing the bright flavors of the components.

All sauces can be divided according to purpose as follows:

• To the fish;
• For meat dishes;
• Dips (cold immersion dressings for dipping);
• For desserts;
• Gravy for pasta and side dishes;
• To the bird;
• For grilling and barbecue;
• Salad dressings;
• Gravy for baking;
• For stewing.

There are, of course, universal sauces - for example, tomato ketchup, or the world-favorite cheese sauce, which can be put on the table every day, regardless of the menu. But if you are preparing something delicious, then you definitely cannot do without a special, properly selected sauce.

Gravy boats for liquid seasonings and oils

For liquid sauces, as well as vegetable oil, utensils are sold in the form of vessels, resembling small bottles, jars, and decanters. These serve grape vinegar, soy sauce, and other food additives, ready-made or home-cooked. The kit always includes a lid and sometimes a dispenser for easy dosing.

As a rule, butter gravy boats are made of clear or tinted glass. Oil in closed containers is not exposed to oxygen, therefore it retains its aroma and beneficial properties.

Oil and vinegar dispensers are sold separately and in sets, including together with pepper shakers and salt shakers. Interesting options are two in one, when inside a large vessel there is a small one for a bite. At the same time, they are isolated from each other. It’s beautiful if the inner container is shaped and made of colored glass.

Ceramic decanters and bottles with spout dispensers are sold for soy sauce. In such a sauceboat you can store soy sauce or liquid ketchup in the refrigerator and serve it with meat and fish dishes.

For inspiration, check out the most interesting gravy boats in terms of design and functionality in online cookware stores. There you will find many classic options and new items.

How are sauces made?

Any sauce consists of a liquid part and an additional part (additives, herbs, spices). If the components in the additional part are minimal, then the sauce is called the main one.

Any sauces that are made using the main one as a base are considered derivative.

The extra portion of any sauce may or may not thicken, i.e. contain or not contain flour (starch). Sauces without thickeners are called noble.

The types of sauces are:

• dips, the only difference from other sauces is that food is dipped in them. They are served with chips, pies, French fries, seafood, etc.
• salad dressings
• gravies (gravies)

What are the main sauces?

Basic sauces
In classical cooking, basic sauces are those dressings and gravies on the basis of which a variety of sauces, mostly hot and complex, are made.

1. Brown main sauce - made with beef broth, flour and spices.
2. Red - based on tomatoes, vegetable oil and spices, you can add a little sautéed onion.
3. Mushroom – based on chopped fried mushrooms with the addition of mushroom broth.
4. White - made from cream, butter and flour, or based on milk.

These basic sauces can be used right away, or you can build on them to create more interesting and complex dressings by adding a variety of ingredients.

By what criteria are sauces classified?

Sauce is a delicious addition to your favorite dish

Depending on the base and its thickness, sauces can be called liquid, medium liquid, or thick. If the sauce has a minimum of ingredients, then it is basic, for example, bechamel, which contains only butter, milk and a little flour. But if the gravy is made on the basis of such a ready-made sauce, then it is called a derivative. For example, gravy based on mayonnaise, bechamel, tomato ketchup, and so on.

There are thickened gravies - they add flour, starch or another thickener. But those dressings that do not contain any thickener are called noble.

And, of course, another constant classification of sauces is their division into cold and hot.

Sweet and savory sauces

According to their taste, sauces are divided into two groups - unsweetened sauces and sweet sauces.

The difference between sweet sauces is always sugar.

Sweet sauces are prepared from Antonov apples, pears, quinces, peaches, plums, apricots, dried apricots, pineapples, oranges, tangerines and other fruits and berries (currants, cranberries, lingonberries, raspberries, strawberries, wild strawberries, cherries, etc.). To prepare sweet fruit and berry sauces, products such as vanillin or vanilla sugar, chocolate, sugar, honey, potato starch, cinnamon, cloves, nutmeg, orange, lemon, tangerine zest, various industrially produced fruit and berry juices, and grape wines are used. (madeira, nutmeg, dry white and red), cognac and some liqueurs.

Sweet sauces are used as sauces for various puddings, casseroles, pasta, cereal cutlets and meatballs, for flour culinary products (pancakes, pancakes, pancakes, cereals), porridges, jellies, mousses, creams, fresh berries, baked fruits.

Fruit and berry sauces can be served both hot and cold. In the latter case, they are cooled with frequent, quiet stirring with a spatula so that a film does not form.

Cold and hot sauces

Unsweetened sauces are divided into cold, intended mainly for salads and cold dishes, and hot, although this division is purely external, in culinary terms it is arbitrary, because the principles and methods of preparing both cold and hot sauces often coincide, although not always.

Before serving, hot sauces are stored in a water bath (bain-marie) in a container with a lid. To prevent a film from forming during storage, sauces must be stirred periodically or pieces of butter placed on the surface of the sauce. The storage temperature of different sauces is not the same. Depending on the type of sauce, it ranges from 40 to 80 C. Sauces based on meat, fish and mushroom broths can be stored hot in a water bath (bain-marie) for no more than 4 hours at a temperature not exceeding 85 C. If sauces need to be stored longer than the specified period, they must be refrigerated and reheated as needed. Sauces that are chilled and then reheated taste better than hot sauces that have been stored for a long time. basic sauces as semi-finished products can be stored for 2-3 days at a temperature of 0-5 C. Egg-butter sauces, due to their instability, can be stored for no more than 1-1/2 hours at a temperature not exceeding 65 C. Storing at higher temperatures will result in the sauce becoming oilier.

The overwhelming majority of sauces, both cold and hot, sweet and savory, are custard. These are the so-called French sauces, that is, invented and used in France. Their components are broths (meat, fish, mushroom) or decoctions (vegetable, fruit), combined (brewed) for thickness with flour, butter, sour cream, cream, milk and then adding eggs (whole or just yolks) to these compositions. . And in order for the sauce to acquire a special, unique taste and aroma, spices are added to the sauces.

All kinds of spices - peppers (black, white, red, Jamaican and Japanese), cloves, cinnamon, vanilla, ginger, herbs from parsley and dill to onions, garlic, chervil and fennel - are finally introduced into ready-made base sauces and allow endless vary and complicate the taste and aroma of both spicy, savory and sweet sauces.

Each addition to the flour and broth of any of the above components and the combination of these components or layering them sequentially one on top of the other gives the whole variety of sauce bases. These bases are further layered with: either sugar and fruit and berry juices (to form sweet sauces, which can also be added to a milk base - coffee, cocoa, chocolate), or, conversely, characteristic sour-salty media (vinegar, lemon juice, cucumber pickle, as well as mustard, horseradish, tomato paste) - to create spicy sauces for meat or fish.

Classification of sauces: their main types

Main types of sauces
What other types of sauces are there, besides complex and simple? They are divided according to a variety of principles. First of all, absolutely all sauces can be divided into five types:

1. Oil based. Everything is clear here: the base is any oil, both vegetable and butter. This includes mayonnaise and its derivatives, tartare, all types of creamy and dairy dressings and gravy.
2. From crushed ingredients. If you cut tomatoes, grate carrots, chop onions or mix solid ingredients in a blender, this is in this category. There is bolognese, tomato sauces of all kinds, and nut dressings with the addition of lemon juice.
3. Salad dressings stand alone as a whole category. There are all kinds of oils, and dressings based on mayonnaise, yogurt, sour cream, lemon juice - a lot, and all deserve attention.
4. Hot sauces also cost extra. They can be based on tomatoes or other vegetables, with vinegar, oil, soy sauce, but the main thing in them is garlic, a lot of hot pepper and aromatic spices. This also includes horseradish, adjika, chili, tabasco and other mega popular products that are sold in finished form.
5. Sweet gravies, they are also called toppings. They are served with desserts - sweet pancakes, pancakes, cheesecakes, casserole and so on. They are made on the basis of jam, jam, berries, cream, honey, chocolate and other goodies.

These are the main five categories, but there are several other classifications by which gravies and dressings can be divided.

By what criteria are sauces classified?

Sauce is a delicious addition to your favorite dish.
Depending on the base and its thickness, sauces can be called liquid, medium liquid, thick. If the sauce has a minimum of ingredients, then it is basic, for example, bechamel, which contains only butter, milk and a little flour. But if the gravy is made on the basis of such a ready-made sauce, then it is called a derivative. For example, gravy based on mayonnaise, bechamel, tomato ketchup, and so on.

There are thickened gravies - they add flour, starch or another thickener. But those dressings that do not contain any thickener are called noble.

And, of course, another constant classification of sauces is their division into cold and hot.

Classification of cold sauces

Cold Sauces
There are many types of cold sauces, and they are so delicious that you just want to eat with a spoon, without any need for any dishes.

They can be classified into the following types:

• Salad dressings - everything is clear here, they are created in order to give the salad an interesting taste;
• Dips - for dipping pieces of food, such as French fries, croutons, chips, chicken fingers, and so on;
• Cold sauces, such as mayonnaise, tartar, cheese dressing, and so on - to serve with a ready-made hot dish.

Cold sauces can be served with appetizers - hot and cold, with main courses, with salads and simply with bread.

Classification of hot sauces

Hot Sauces
A little more complicated are hot sauces. Their types are very diverse, but the easiest way to recognize them is if they are classified as follows:

• According to the method of preparation. For example, we stew, boil, steam or fry.
• According to the complexity of the preparations - simple, medium complexity, complex.
• The colors are white and red, everything is simple here.
• Intended purpose: gravy for a finished dish, or for stewing or baking.

Well, they differ in taste - spicy, hot, sweet and sour, vegetable, and so on.

Classification of sauces depending on the liquid base

Another classification of gravies and dressings is based on the base. The base can be solid or liquid, or medium viscosity. The base can also be oil, milk, cream, sour cream, mayonnaise.

There may be vegetable-based gravies - when mushrooms, tomatoes or other ingredients are finely chopped and fried in a frying pan. Ground base in a blender is also very common.

There is also an oil-flour base; as a rule, classic white sauces such as bechamel are prepared on it.

Classification of sauces: table

As we can see, sauces are divided by type of base, temperature, color, taste, purpose, thickness, and so on - it’s hard not to get confused!

To make it easier to navigate the numerous types of gravies and dressings, we provide you with a convenient table. This diagram clearly shows what types and classifications of gravies there are, and by what principles they are combined.

The most popular sauces

This:

• Natural homemade ketchup
• Fresh cucumber coulis sauce
• Homemade mayonnaise without eggs
• Mayonnaise recipe from Alexey Zimin
• Toast with lobster and homemade mayonnaise
• Tomato chutney with dried apricots
• Zucchini with guacamole and Philadelphia cheese
• Pasta with Sicilian dried tomato pesto
• Wild garlic pesto
• Real pesto
• Eggplant appetizer with pesto sauce
• Recipe from Tutta Larsen: Pasta with Arugula Pesto
• Penne with asparagus pesto
• Grilled crostini with red pesto

Spices used in making sauces

Basil - for white sauce with fresh herbs Cayenne pepper - for salad dressing Curry - for curry sauce Cinnamon - for wine, fruit sauces Marjoram - for milk sauces with fresh herbs Red pepper - for tomato sauces Black pepper - for meat sauces White pepper - for salad dressings, for cheese sauces Thyme - for tomato sauces, salad dressings Sage - for salad dressings Tarragon - for brines

Famous sauces: recipes for the best sauces in the world

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 cold pressed olive oil,
• bunch of green basil
• 2 cloves of garlic,
• 50 g parmesan,
• 50 g 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 fresh lingonberries,
• 1 liter of water,
• 100 ml port or other red wine,
• 10 g starch,
• 200 g 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 onion,
• 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 dried boletus (ceps),
• 1 onion,
• 700 ml water,
• 2 cloves of garlic,
• 2 tablespoons sifted flour,
• 40 g refined vegetable oil,
• 150 ml sour cream (you can use homemade cream),
• 55 g 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 sour yellow plum tkemali (cherry plum),
• 40 g fresh hot pepper,
• 50 g 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.

The purpose of any sauce is to highlight the taste of the main dish, highlight its advantages and hide its shortcomings. A delicious gravy can make the simplest and most uncomplicated culinary creation unique and inimitable. And on the festive table, original sauces are simply irreplaceable. Good luck with your culinary experiments and bon appetit!

Basic secrets of making sauces

1. It is better to use wine or fruit vinegar. It can be replaced with citric acid or lemon juice.
2. Before adding the wine to the sauce, it is necessary to bring it to a boil, then the wine alcohols evaporate, and the remaining components give the sauce a refined taste and aroma
3. Spices (spices) should be added to the sauce 10-15 minutes before the end of cooking, bay leaves 5 minutes, and pepper to the finished sauce, then the taste and aroma of the sauce will double
4. Store basic hot sauces covered in a water bath at a temperature of 75-80 o C for 3-4 hours. For longer storage (3 days), they must be cooled and placed in the refrigerator at 0-5 o C
5. Sauteing flour (drying flour in a frying pan) is an important thing, since raw flour gives sauces an unpleasant stickiness and taste. Flour is sauteed in two versions - without changing color (at 120 o C) and with a color change to light brown (at 150 o C)
6. All processes associated with swelling and gelatinization of starch during further boiling of flour with liquid end after about 20 minutes, so sauces should not be boiled for a long time

National differences

Each national cuisine gives preference to certain spices, which are included in sauces and impart a special national flavor to the dish. Often national sauces contain pieces of olives, pickled cucumbers, paprika, onions, and garlic. Such additives give the sauce a unique consistency and special taste, which is associated in our minds not only with culinary preferences, but also with the cultural traditions of the corresponding people.

differ slightly from French sauces , where there is practically no flour, but there is a high percentage of natural meat juice and fat, as well as many different spices, and very significantly - sauces of oriental origin , which are called sauces only by the nature of their use as seasonings, but are based entirely on natural fruit purees and juices, nuts and vegetable pastes with spices and are absolutely devoid of flour custard base. These are Moldavian, Romanian, Bulgarian sauces , built on the principles of Turkish cuisine , or original Georgian sauces , which also experienced Iranian and Turkish influence .

Basic red sauce and its derivatives

It is prepared using broths, the ingredients for it are brown broth, red flour sauté, sautéed vegetables and sautéed tomato puree.

To produce 1000 g of sauce, 50 g of wheat flour of at least 1st grade is consumed; to obtain red flour sauteing, the flour is sautéed at t = 150-160°C. (until it acquires a light brown tint. Starch is depolymerized, many soluble substances are formed. To obtain a sauce of normal consistency, tomato puree is used. It is due to the carbohydrate content of the cell walls (pectin substances) in the future when preparing the sauce ensures that the appropriate consistency is obtained (increasing the gelling properties of starch).

Red flour sauté is prepared without fat, it is cooled to 40°C and diluted with a small amount of broth at the same temperature.

To prepare brown broth, bones (beef, lamb, pork) are washed, dried and chopped, then fried in an oven at t=160-170°C until brown. During the frying process, the bones are moved and 30 minutes before the end of frying, onions, carrots, and parsley root are added to them. During the frying process, the mass of the bones decreases due to moisture loss, and up to 50% of fat is lost.

After frying, the released fat is drained, the bones are poured with hot water, brought to a boil, foam and fat are removed from the surface and boiled at low boil for 5-6 hours. The broth becomes rich due to incomplete protein, which passes into glutin and the environment. For 1 kg of bones you need at least 5 liters of water. The broth must be strained.

Vegetables are cut into arbitrary shapes, combined with tomato puree and sautéed without changing color. Prepared flour sauté, sautéed vegetables with tomato puree are added to the boiling, ready-made brown broth. The prepared mixture is boiled for 40 minutes. Finally, season with salt, sugar, bay leaf and peppercorns are added, then the sauce is filtered and the vegetables are pureed (removing the bay leaf first).

If the ready-made sauce is used when serving dishes, it is additionally seasoned with butter or table margarine, pieces of fat are introduced gradually. t sauce =90°C, stored on a steam table at t=85-90°C (unstable fat emulsion.) Use the sauce for fried dishes made from minced, boiled meat, sausages, sausages.

Used to prepare derivative red sauces:

1. red sauce with wine (“Madera”, “Muscat”, “Port”). In an enamel bowl with the lid closed, the wine is brought to a boil, but not boiled, the hot wine is added to the finished sauce, then the sauce is seasoned with butter or margarine.
2. Red sauce with onions. Use onions, finely chopped, sauté them without changing color, add 3% vinegar to the onions, boil for 5 minutes, prepared onions are added to the finished sauce, it is like an additional garnish in the sauce, boil the sauce with onions for 5 minutes, season with creamy margarine .
3. Red sauce with onions and mustard. The onions are also prepared, mustard is added to the finished sauce at a temperature of at least 85-90°C and after adding the mustard the sauce is not boiled, otherwise the mustard will curdle. Used when serving fried meat dishes.

Espanol

1
According to legend, the sauce was created by a Spanish chef who came to France for the wedding of Louis XIII and Anne of Austria. The peculiarity of the sauce is that the flour is fried until brown, and a strong meat broth is added to it. Ingredients: 1 liter of strong broth 50 grams of butter 50 grams of flour 100 grams of onions 50 grams of celery 100 grams of carrots 2 tablespoons of tomato paste Salt, pepper to taste Preparation: Add flour to the melted butter and fry, stirring continuously, until brown. Cool the mixture, add tomato paste and warm broth. Cut the vegetables into small pieces, fry and add to the sauce. Cook over low heat for about 4 hours. During cooking, make sure that the sauce does not burn.

Basic white sauce and its derivatives

P/f is bone or meat and bone broth, white flour fat sauté and sautéed vegetables (onions, white parsley or celery roots). Season with lemon juice or citric acid.

When producing flour sauteing t=110-120 ° C. There should be almost no change in the color of the sauteing or a light creamy shade. Because the change in starch in this case does not mean that the consistency of the sauce is due to the gelling properties of the starch of wheat flour.

Bone broth is boiled for about 3-4 hours at a low boil, 30 minutes before the end of cooking it is flavored with onions, carrots and white roots. The finished broth is filtered.

Hot white flour fat sauté (t=70-80 oC) is diluted with a small amount of hot broth at the same temperature. The sauté mixture is combined with the main amount of broth, sautéed onions and white roots are added and the mass is boiled for 20-25 minutes, seasoned with salt, bay leaf and allspice are added. After removing the bay leaf, strain and wipe. The finished sauce is seasoned with lemon juice or citric acid and, while stirring, combined with butter or table margarine. Used when serving dishes from boiled or poached poultry, boiled meat, individual dishes and vegetables.

Derivatives:

1. White sauce with egg. Egg yolks are combined with pieces of butter, poured with hot milk (60-70 oC) and this mixture is boiled in a water bath for half an hour. Instead of milk, cream or broth. The prepared mixture is introduced into the finished sauce at a temperature of no more than 80 °C. The sauce is not boiled. Used when selling natural cutlets made from lamb and veal, and poultry dishes.
2. White sauce with wine. Dry white wine
3. Sauce with tomato. Tomato puree is sautéed before combining. For the final dish, add 1000g to 500g of tomato puree.

Veloute

2
The basis of the sauce is broth and a fried mixture of flour and butter. Ingredients: 150 grams of butter 1 liter of meat broth 100 grams of flour Preparation: Melt the butter over low heat, add flour and sauté. Allow the mixture to cool, then pour in the hot broth. Mix everything. Cook over low heat for an hour. Strain the finished sauce and add salt and pepper to taste.

Useful tips

• If you prepare the sauce using fish broth, then serve it only with fish dishes.
• Be sure to fry the flour (with or without fat) before adding it to the sauce.
• Instead of vinegar for sourness in the sauce, use lemon juice and sour fruit puree (apples, plums, cherry plums).
• Add butter only to warm sauce (not hot!).
• Add aromatic components (garlic, herbs, etc.) to the sauce 10 minutes before readiness.
• Try to always make fresh sauce.
• Store sauces closed, only in the refrigerator in a clean glass or stainless steel container.

As easy as pie:

Try making your own sauces. It's simple. Adjust the amount of components to your taste.

PS All the recipes given are designed for beginners and are simplified as much as possible. If you want to make professional sauces, create them according to a complete and accurate recipe.

Cold sauces:

• Mayonnaise: vegetable oil, egg, mustard, vinegar, salt, ground black pepper
• Caesar: mayonnaise, crushed garlic, grated Parmesan cheese
• “Tartare”: mayonnaise, crushed garlic, capers, chopped herbs
• “Blue cheese”: mayonnaise, whipped cream, grated blue cheese
• French dressing: vegetable oil, mashed yolk, vinegar, mustard
• Italian dressing: olive oil, vinegar, chopped herbs
• Teriyaki: soy sauce, honey/sugar, rice vinegar (white wine), spices
• “Barbecue”: thick tomato puree, sugar, spices, salt

Hot sauces:

• "Béchamel": roasted flour, milk, salt, nutmeg
• Hollandaise sauce: melted butter, white wine, yolks

The classification of sauces is most clearly presented in the table:

Sources

• https://pro-sousi.ru/sousy/
• https://osouce.ru/sous/vidyi-sousov/
• https://podosinki.su/vidy-sousov
• https://mirvkysa.ru/vidy-sousov-recepty-prigotovleniya-v-domashnix-usloviyax/
• https://zapokupkami.com/ru/article/vidy-sousov-i-ih-ispolzovanie
• https://domashniy.ru/eda/55_receptov_sousov/
• https://f-journal.ru/vkusnye-sousy-recepty/
• https://food-chem.ru/shpargalki/klassifikatsiya-sousov-tehnologiya-krasnyh-i-belyh-osnovnyh-sousov-i-ih-proizvodnyh
• https://Sousec.ru/vidy-sousov

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Main types

The full classification of sauces is quite extensive. So, the technology for preparing sauces, the use of certain ingredients, their combination, the degree of heat treatment, serving methods are taken into account... Delving into a detailed study of the varieties of classic dressings, you will have to spend a lot of time. But deep knowledge of what kinds of sauces there are, what the origins of the names of the sauces are, is necessary for professional cooks. An ordinary housewife should pay attention to three classification options: by temperature, by base and by purpose.

Before we begin any delicious sauce recipe, we will look at these options in more detail.

Temperature

As you can guess from the name, this classification concerns the form of serving gravy for side dishes, salads, appetizers or desserts. In other words, what will its temperature be when it reaches the plate. In this case, simple or complex gravies are divided into two types:

• Cold
• Hot

Obviously, cold dressings are served cold. If preparing sauces at home takes place on the stove, this always happens 2-3 hours before the feast in order to properly cool the homemade gravy.

Some sauce recipes suggest preparing them by mixing all the ingredients, without frying or boiling. Complex hot homemade gravies are served immediately, with a maximum break of half an hour, which is needed if the dressing needs to steep. Such homemade sauces are usually not stored. Some simple gravies, such as those made from meat, can be stored in the refrigerator for 2-3 days. But after heating, their taste is no longer as good as fresh dressing.

The basis

There are many basics for preparing simple sauces, but among them the most popular and common ones stand out, which is why they are already recognized as classics. They are found in the cuisines of different countries, although many of them come from France, whose inhabitants are famous for their love of dressings. So, four traditional basics:

• Bouillon
• Cream
• Egg-oil mixture
• Tomato paste

In the first case, the dressing is prepared using broth made from any product: meat, chicken, vegetables, mushrooms or fish. There are no strict requirements for choice, so cook the one that suits you and your household. Creamy modern sauces are prepared not only from cream, but also from milk, sour cream and any other dairy products. To prepare gravy, it is recommended to choose products with a very high percentage of fat content.

The egg-butter mixture for hot, delicious gravies is prepared by mixing melted butter and beaten egg yolks. Tomato paste is an indispensable base for light main sauces. An example is such a simple and tasty sauce as ketchup, which contains only vegetables and spices.

Purpose

The point is that we do not prepare sauces for all dishes at once. An exception might be ketchup, although no housewife would use it before making a vegetable salad. Let us explain the standard classification of dressings depending on the dishes they are served with:

• For hot dishes
• For salads
• For desserts

Naturally, sauces and gravies for hot dishes can be analyzed at length and in great detail. For example, meat gravy is more suitable for potatoes, rice or buckwheat. Mushroom sauce with cream goes best with pasta, and a light yogurt and cucumber dressing is a worthy decoration for potato pancakes.

Vegetable salad dressings are a whole offshoot. A striking example of how to make this type of gravy: a mixture of vegetable oil and lemon juice. This kind of light sauce is prepared from different types of vinegar (apple, balsamic, wine), soy dressing, lemon juice and other citruses. The most delicious sauces are made by adding herbs and spices.

It’s impossible to imagine a feast without desserts, but you can also prepare very healthy sauces for them! Vanilla sauce, caramel and berry sauces, chocolate dressings... The best dessert sauces are always sweet or slightly sour, served with a variety of pastries, fruit salads, ice cream.

The presented classification is incomplete, but it perfectly demonstrates a general idea of ​​​​various dressings, outlines the standard list of ingredients and explains the subtleties in preparing gravy.