Sweet sauces – Sweet sauce recipes

Orange sauce for pancakes

Orange is one of those fruits that immediately evokes a feeling of celebration. Its appearance on the table immediately lifts the mood and creates a joyful atmosphere. This applies equally to any dish with his participation.

If you want to give your guests and family aesthetic and culinary pleasure, prepare something interesting using orange in the lead role. It could also be an amazing orange sauce for pancakes. As they say in Odessa - why not, if, of course, yes.

Components:

ripe orange – 1 pc.;
potato starch - 1.5 tablespoons;
water – 350 ml;
sugar – 2 tbsp. spoons
fresh lemon juice – 15 ml.

Step-by-step instruction:

Thoroughly wash the orange fruit in running water.
Take a fine grater and completely remove the zest from the peel. Squeeze fresh juice from the fruit.
Filter the juice using a fine sieve.
Orange zest needs to be boiled in 250 ml. water on low heat. Do this in a saucepan for 5 minutes. If necessary, the liquid can be filtered.
In order to add starch, it must first be dissolved in 100 ml. water.
This must be done in a suitable container, stirring constantly. Lumps are not allowed.
Next, you need to add starch to the saucepan with the orange zest. You need to pour in slowly, in a thin stream and constantly stir with a spatula.
Boil until the sauce thickens.
Remove the pan from the burner and cool the contents slightly.
Add orange juice and stir creatively.
Cool completely.

Cherry sauce for pancakes

Spicy cherry sauce for pancakes is not only tasty and healthy - it can be used to decorate dishes. It turns out burgundy, and when adding sour cream or yogurt, it turns out pink. You can use either fresh or frozen fruit for this recipe. The sauce is suitable for sweet pancakes with or without filling. Traditionally, cherry sauce is poured over pancakes with curd filling.

You will need:

Cherry - 100 g.
Strawberries - 50 g.
Blackcurrant - 30 g.
Sugar - 40 g.
Water 120 ml.
Semi-sweet red wine – 50 ml.
Orange zest - 1 tsp.
Starch - 3 g.
Cinnamon - to taste.

Preparation:

Pour water into the saucepan that we will place on the stove. Add all the fruits there: cherries, currants, strawberries. Don’t forget to remove the seeds from the cherries, and cut off the excess branches from the currants and strawberries. After stirring the fruit, add sugar to the saucepan. Place the saucepan over low heat and cook until boiling, stirring with a spoon. As soon as the fruit boils, add orange zest, wine and cinnamon to the future sauce. Without reducing the heat, continue cooking.

Dilute the starch with a small amount of water and stir so that it does not settle. When the consistency of the starch resembles milk, pour it into the sauce in a thin stream, continuing to stir. Boil all this for three to five minutes until it boils and remove the saucepan from the heat.

Without waiting for the future sauce to cool, pour it into another bowl, straining through a sieve. To make the sauce thick and berry-like, gently press the fruit through a sieve with a spoon. Boil the resulting mass for another three minutes. Remove the sauce from the heat and let it cool. Ready! As a result, you will have a liquid and sweet sauce that can be used to soak pancakes and decorate other dishes.

Caramel topping for pancakes: step-by-step recipe

Ingredients

Milk – 200 ml +
Sugar - 6-7 tbsp. +
Heavy cream – 50 g +
Vanilla – 1 stick +
Salt - 1 pinch +
Soda - 1 pinch +

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How to make your own caramel sauce for pancakes

To obtain such a sauce, it is best to use goat's milk or cow's milk with a high percentage of fat. It is advisable to use cane sugar - it will give the gravy a wonderful aroma.

As a result, you should get a mass of delicate caramel color with the taste of boiled condensed milk. You can use it to smear layers of cake, fill sweet tubes, or pour over your favorite pancakes.

We will need a small saucepan with a thick bottom. Pour milk into it, add cream to it, throw in a vanilla stick, pour in sugar, and add a little salt.
Now the contents of the vessel need to be allowed to boil; as soon as this happens, immediately throw in the soda and reduce the heat to low.

Next, all that remains is to stir the mass during the process of caramelization, that is, thickening and acquiring a caramel shade.

The longer we keep the pan on the fire, the darker and thicker the sauce will be.

Main types

There are a lot of bases for sweet sauces, but among them there are several main ones:

Chocolate
Milk or creamy
Fruit and berry
Egg
Coffee shop
Acute

Chocolate dressings are prepared using cocoa powder, as in kindergarten desserts, or melted dark chocolate. Such sauces ideally complement light fruit desserts, baked goods, and casseroles. Gravy on creamy milk bases must be prepared using high-quality fat milk. Vanilla, cinnamon and other spices are often added to such dressings. Fruits and berries are an almost universal base. As mentioned earlier, many of these dressings are suitable not only for desserts, but also for a wide variety of hot dishes and cold appetizers.

The egg base for making sweet sauces provides a thick consistency and pleasant viscosity. Milk is often added during the cooking process, and the gravy itself is prepared in a water bath without bringing the mass to a boil. Coffee dressings are considered the most piquant among sweet sauces, and their recipes are often included in the mandatory composition of desserts. And finally, a version of the hot-sweet sauce is achieved by using hot chili peppers. The most famous example of such a dressing is Thai chili sauce.

Cooking tips

It is recommended to prepare sweet sauces in deep enamel dishes to prevent oxidation of the products. Using a fruit or berry base, it is advisable to mix the prepared product with sugar and butter in advance. Berries or fruits will immediately give juice, and the oil will protect the base from burning. An egg base most often involves the use of yolks. It is very important to follow the cooking rules: firstly, you need to beat the yolks in advance. Secondly, the recipe is prepared only in a water bath, without bringing the mixture to a boil.

It is recommended to use only dark chocolate in chocolate sauces for pancakes, baked goods, ice cream or casseroles.

It has a pleasant tart taste without excessive sweetness, which allows you to slightly balance the sugary dessert. Most recipes use starch. Experienced cooks strongly recommend using corn starch rather than potato starch, as it is much better suited for dessert dressings.

Various alcoholic products included in the recipe for sweet sauces - cognac, wine, liqueur - are added at the very end of preparation. But then you need to warm up the dressing again to completely evaporate the alcohol.

Vanilla sauce for pancakes

Sweet sauces for pancakes are especially popular among those who love light desserts. Vanilla sauce is the easiest to make. It does not require any special skills or rare ingredients. It is used not only as a dressing for pancakes. It goes well with any sweet baked goods, from regular cookies to muffins. This topping is often called dessert topping. Check out the simplicity of this vanilla pancake sauce recipe by watching the video:

Egg - 1 pc.
Sugar - 3 tbsp.
Milk - 250 ml.
Flour - 2 tsp.
Vanilla sugar - 2 tsp.

Preparation:

Instead of milk, you can use 20-30% cream. One small package will be enough. If you don’t have vanilla sugar, a quarter teaspoon of regular vanilla will do. To make the sauce tender, first very carefully grind the egg with vanilla sugar. You should get a homogeneous mass - add flour to it and mix everything thoroughly again with a whisk.

Boil the milk and immediately remove it from the stove. While it is still hot, gradually add the resulting mass of eggs and sugar into the milk. Don't forget to stir it all with a whisk. Try to beat the mixture with such intensity that a small foam forms.

Pour the mixture into a saucepan and place on low heat. Wait until the mixture thickens. Stir constantly so that the future sauce does not burn or form lumps. As a result, you should have a moderately liquid vanilla sauce for pancakes, which you can generously pour over the finished dish. Sweet pancakes can be decorated with mint, berries, and fruits. This sauce can also be mixed with chocolate or fruit sauce.

To ensure that sauces are stored for a long time and retain their flavor, before putting them in the refrigerator, sprinkle them with melted butter and tightly close the lid of the storage container. Please note that egg-butter sauces only last a couple of days. Therefore, you should not cook them in large quantities.

Sweet and sour sauce - 6 homemade recipes

The primary purpose of sweet and sour sauce, invented by the Chinese almost 400 years ago, was to correct the unappealing taste of river fish. The sauce does its job perfectly today, and the same Chinese often serve it with carp and other types of lake and river fish.

People all over the world liked the taste of the sauce so much that now it is served with anything, and often just eaten with bread. Making sweet and sour sauce is not at all difficult - the main thing is to master the cooking technology and have a set of basic ingredients on hand.

The basis of sweet and sour sauce is sugar and vinegar. These are two components that the sauce cannot do without, but otherwise the final product will depend on the imagination of the hostess.

In addition to the basic ones, the most common ingredients for the sauce are:

ginger;
chilli;
onion;
soy sauce;
tomato paste or ketchup;
starch;
vegetable oil;
lemon juice;
honey, jam;
garlic.

Vinegar can be either ordinary or wine, balsamic or apple, and brown or cane sugar is used in addition to white.

Making sweet and sour sauce is not difficult: the principle is that the ingredients are subjected to heat treatment of varying intensity, and then thickened with starch diluted in cold water.

The sauce according to the classic recipe is prepared from available products, and if necessary, you can replace the missing one with what you have on hand. This option is suitable for adherents of conservative tastes in cooking.

Ingredients:

onion – 1 pc.;
garlic – 3 cloves;
apple cider vinegar 6% - 1 tbsp. l.;
lemon juice – 1 tbsp. l.;
sugar – 2 tbsp. l.;
soy sauce – 1 tbsp. l.;
tomato paste – 1 tsp;
ketchup – 1 tbsp. l.;
starch - 1 tbsp. l.;
water – 100 ml;
vegetable oil for frying.

Preparation:

Finely chop the onion (it is better to use a blender).

Heat the oil in a thick-bottomed frying pan or saucepan and sauté the onion.

A minute before the onion is ready, add the pressed garlic.

Add lemon juice, add tomato paste, ketchup and sugar.

As soon as the sugar dissolves, add soy sauce and vinegar.

Dissolve the starch in water and pour the mixture in a stream into the saucepan.

Cook the sauce over low heat, stirring constantly, until the consistency seems right.

“There are no comrades for taste and color,” and therefore it is better to adjust acidity, sweetness, saltiness and other shades of taste at your discretion. The thickness of the sauce can also be changed by decreasing or increasing the amount of starch.

Chinese sweet and sour sauce

Traditionally, Chinese sweet and sour sauce is made with mirin (sweet rice wine). However, in home cooking you can do without it by using vinegar and adding a little more sugar to the sauce.

Ingredients:

onion – 1 pc.;
garlic – 4 cloves;
peeled ginger root – 2 cm;
soy sauce – 3 tbsp. l.;
mirin – 2 tbsp. l.;
wine vinegar - 1 tbsp. l.;
lemon juice – 2 tbsp. l.;
ketchup – 2 tbsp. l.;
brown sugar – 3 tbsp. l.;
corn starch – 1 tbsp. l.;
water – 100 ml;
vegetable oil for frying.

Preparation:

Finely chop the onion and fry it in well-heated vegetable oil.

A minute before the onion is ready, add finely chopped garlic and ginger.

Put ketchup, add sugar and pour in vinegar and wine. Cook over low heat for 2-3 minutes.

Add lemon juice and soy sauce.

Dissolve starch in cold water and pour into the mixture in a thin stream, stirring continuously. Let simmer for another 2-3 minutes.

Sweet and sour sauces go well with a variety of foods. They are prepared with meat, chicken, fish and pasta by adding the necessary ingredients suitable for a particular dish to the sauce.

The meat will be incredibly tasty if served with sweet and sour sauce. This “coat” is suitable for pork, beef, and chicken, and will also be good with steak.

Ingredients:

onion – 1 pc.;
peeled fresh ginger – 2 cm of root;
garlic – 4 cloves;
cranberries - 2 cups;
sugar – 5 tbsp. l.;
Buckwheat honey – 1 tbsp. l.;
lemon juice – 1 tbsp. l.;
red wine – ½ glass;
cinnamon, mint - ½ tsp each;
butter for frying – 50 gr.

Preparation:

Cut the onion into half rings, finely chop the ginger and garlic.

Heat the oil in a saucepan, fry the onion and ginger, adding the garlic at the end.

Pour in the cranberries, add all the dry ingredients, pour in the wine and add honey.
Simmer the sauce over low heat for about 30 minutes.

Beat the mixture with a blender and, if desired, rub through a large sieve to make the sauce homogeneous.

Other berries, such as lingonberries, are also suitable for this sauce. If desired, the sauce can be made based on water (by boiling the berries with spices, like compote), and then thicken it with diluted starch to the desired consistency.

Chocolate sauce “Like Nutella”

This easy-to-prepare sauce is indeed very reminiscent of the chocolate spread of the same name, with one small difference - you can make a large amount of delicious gravy from inexpensive ingredients, while a small jar of the original in the store is very expensive. Since chocolate sweet sauces are prepared from natural milk, their shelf life is relatively short - about 3-4 days in the refrigerator.

We will need:

Milk -3 glasses;
Sugar (sand) – 1.5 cups;
Flour – 4 tbsp. without slide;
Natural cocoa without sugar – 4 tbsp;
Butter - 60 grams;
Peeled walnuts – 60 grams.

Preparation:

First, mix the bulk ingredients - mix cocoa and sugar well, add flour. This is done so that the volatile ingredients are easily mixed with the liquid;
Heat the milk in a saucepan, add a sweet mixture of flour, sugar and cocoa, mix;
Place the pan in a water bath and cook until the sauce begins to thicken. Stir frequently, as it quickly burns to the bottom;
When the gravy thickens to the desired consistency, send it to cool;
Chop the walnuts into smaller pieces and add to the sauce;
When the mass has cooled to a warm state, add soft butter, and then knead everything with a spoon. Sweet sauce is ready!

Caramel sauce

Caramel sauce can be shaded with spices; vanilla, lemongrass, and cardamom work especially well in it. It is good with savory desserts such as pancakes and cheesecakes.

Caramel sauce is prepared quickly, but it is quite difficult to prepare, and, most importantly, you need to prepare everything in advance so that it is at hand.

Take 150 ml cream, 225 g sugar, 100 g butter and 65 ml water. Make a syrup from sugar and water, stirring it until it acquires a beautiful caramel color.

It is very important not to burn the sugar: if you bring it to a higher temperature, it will begin to taste bitter. The readiness of the sauce can be determined by color - you need golden, honey, slightly brownish

If it starts to darken and a burning smell appears, that’s it, the sauce is spoiled. Then pour hot cream into the syrup, stir and add butter - this requires a large container, because when the cream combines with the syrup, there will be a noisy reaction.\t

Recipes

Having talked about the main features of sweet dressings, we offer you several recipes for classic sauces. All of them are easy to prepare at home and are suitable for a range of desserts, main dishes and snacks.

Chocolate sauce

By experimenting with ingredients, you can prepare not only an original dessert dressing, but also a wonderful sweet sauce for chicken or other meat dishes. It sounds incredible, but chocolate and meat go well together.

You will need:

Dark chocolate – 170 g
Water – 120 ml
Sugar – 2 teaspoons
Butter – 50 g
Cream 20% – 6 tablespoons
Vanilla (powder) – 1/3 teaspoon

Number of servings – 4

Cooking time – 30 minutes

Water is poured into the saucepan and granulated sugar is added. Everything is stirred until completely dissolved, after which chocolate and butter, previously broken into small pieces, are placed in a container. Simmer the sweet mixture over low heat (or a water bath, which is even better) for several minutes until the chocolate is completely melted. When this happens, remove the saucepan from the heat and pour preheated cream into the mixture in a thin stream; this requires constant stirring of the dressing. When the cream is added, vanilla is added to the sauce, everything is thoroughly stirred and infused for 5-10 minutes.

Egg sauce with wine

Light, with a pleasant tart taste, the dressing is served as a sauce for pancakes, pancakes, a variety of pastries and other hot desserts.

You will need:

White table wine – 400 ml
Lemon – 1 piece
Eggs – 10 pieces
Sugar – 300 g

Number of servings – 5

Cooking time – 20 minutes

Five chicken eggs must be broken into a deep bowl; the remaining five are also broken, but the yolk is separated from the white - only the yolk is used. The product is whipped until smooth, after which granulated sugar and wine are added. It is necessary to pour in the wine while constantly stirring the whipped mass. Then lemon zest is added to the mixture (it does not need to be chopped - on the contrary, it is better to cut it into large pieces). The saucepan goes to the stove, where it simmers over low heat while continuously whisking. After some time, the gravy will foam and increase by about 2 times - this is a sign of readiness. It is recommended to serve this sauce immediately after cooking to maintain an airy consistency.

Cherry sauce

You will need:

Cherries (fresh or frozen) – 200 g
Sugar – 100 g
Water – 100 ml
Butter – 30 g
Ground cinnamon - to taste

Number of servings – 4

Cooking time – 35 minutes

Pre-prepared cherries must be placed in a saucepan, covered with granulated sugar and filled with water - so they should stand for 15–20 minutes. After this, the mass is mixed, butter is added to it, and the saucepan is placed on low heat. With constant stirring, the sauce is brought to a boil and cooked for 5-7 minutes. At the end of cooking, ground cinnamon and other spices are added to the dressing.

Hot sweet sauce

The ideal serving option is meat in sweet chili sauce. Thai pineapple dressing is also used as a sauce for fish, seafood and various spicy vegetable appetizers.

You will need:

Granulated sugar – 150 g
Water – 100 ml
Soy sauce – 3 tablespoons
Rice vinegar – 2 tablespoons
Garlic – 2 cloves
Canned pineapple – 3-4 rings
Hot chili pepper – ½ small pepper
Corn starch – 1 tablespoon

Number of servings – 6

Cooking time – 40 minutes

Water, vinegar and soy sauce are poured into a saucepan. Add granulated sugar and 2-3 tablespoons of juice from canned pineapples to the resulting mixture; everything is thoroughly mixed and placed on low heat. The dressing is cooked until it boils, after which chopped garlic, pineapple and chili pepper are added. While the dressing is simmering, you need to dilute the starch in a tablespoon of cold water and, after dissolving it, add it to the gravy, stirring constantly. Cook for 15 minutes until thickened.

Using the sweet base, you can prepare delicious dressings for desserts made from baked goods, meringues or ice cream, as well as a sauce for rolls with sesame seeds or a spicy sauce for meat. A variety of recipes allows you to choose the perfect option and delight your loved ones with amazingly delicious dishes every day!

English cream

We can talk about crème anglaise (also known as crème anglaise) for a very long time; it is one of the most important sauces for a pastry chef; many desserts are prepared on its basis. It's essentially custard, only more liquid. Its name may be due to the fact that the British have many different desserts with this sauce.

Ready-made creme anglaise can be shaded with chocolate, mint, spices, and coffee. It is good to add liqueurs to it - both bitter and sweet, it absorbs everything. But when you add something to cream anglaise, its own taste is noticeably muffled, remember this if you value it. And with the help of an ice cream maker it is easy to make full-fledged ice cream from this sauce.

The technology for preparing crème anglaise is not easy, and the most important task is to get the right temperature, because it is easy to turn the sauce into an omelette. You may not succeed the first time, but with experience the skill will come. So: beat four yolks with sugar until white. Boil 400 ml milk with vanilla. Pour 100 ml of hot milk into the yolks so that the temperatures of both masses are slightly equalized. Then slowly pour the hot milk and vanilla into the egg-milk mixture, continuing to whisk. Simmer the sauce over low heat until the temperature reaches 82 degrees, stirring constantly with a wooden spatula or whisk. When the sauce begins to envelop it, it is ready. For beginners, it’s easier to prepare crème anglaise in a water bath; it takes a long time, about 15 minutes, but nothing will burn.

Cream honey (or whipped honey) was invented in Canada in 1928. The technology for its production is quite labor-intensive - for this you need to mix crystallized and liquid honey. And then at a certain temperature for 10 days, 2 hours a day, knead the honey with a joystick. After such procedures, honey acquires a completely different state - it becomes creamy, changes color from amber to cream and becomes more delicate. Now it has begun to appear at our honey fairs, and some manufacturers produce it industrially. After such beating, it does not shrink, does not separate and retains its creamy structure without changing its beneficial properties. I don’t have the opportunity to stand and stir honey for 10 days without interruption. Therefore, when I learned about this honey, I rushed to the World Wide Web in search of a recipe for making cream honey at home. I found it, prepared it, and got an amazing product! Delicate, airy cream with the taste and aroma of honey, but not at all similar in structure to it. It tastes and looks great. This whipped honey is amazing for pancakes and pancakes!!! My recipe is a “home style” of whipped honey.

In all the variety of sauces used in cooking, recipes for sweet sauces occupy a special place. Their taste can vary in shades, and the ingredients used can give an unpredictable aftertaste.

And although such dressings are characterized by their characteristic sweetness, they can be served both with desserts and main courses. For example, sweet cranberry sauces go well with savory beef stew and vanilla cottage cheese casserole, just like in kindergarten. It's a different story with the spicy sweet sauce, which is prepared using chili peppers and, quite obviously, is only suitable for meat, vegetables or fish.

If you decide to make a delicious sauce for pancakes or flavor your favorite fish dishes with a spicy-sweet note, you need to remember that most often sweet dressings are not low-calorie at all. This is mainly due to the relatively high sugar content.

Berry honey

A very simple recipe, but how much children love it – you won’t be able to pull it off by the ears! You can use any berries in it - strawberries, raspberries, blackberries, gooseberries, Michurin currants, and when it’s not in season, cook from frozen ones. The sweet sauce is sour, not cloying, and goes well with cheesecakes, pancakes and other homemade baked goods.

We will need:

Any berries - 1 cup (200 g);
Honey – 3/4 cup (250 g);
Lemon zest (to taste);
Water – 50 – 100 g.

Preparation:

We sort out our favorite fresh berries from forest debris, leaves and twigs. Then we wash and remove the stalks. If the berries are frozen, they can be cooked immediately according to the recipe without defrosting;
Place everything in one pan, adding water. The more liquid (50-100 g) you add, the more liquid the syrup will be.
Place the pan over medium heat and bring to a boil;
As soon as it boils, reduce the heat to low and cook for 5 minutes;
After this time, add honey and lemon zest, stirring continuously, and bring to a boil again. As soon as it starts to boil, immediately remove it from the heat and then set it to cool;
Grind the cooled sweet sauce with a blender, and then pass it through a sieve to remove grains and skins. The sweet sauce for your favorite homemade baked goods is ready!

Recipe 2: Rice Pudding with Orange Syrup

It's hard to imagine a person who doesn't like oranges. Orange syrup can turn a neutral or even tasteless dish into an appetizing dessert.

Ingredients : orange juice (from 5 pcs.), honey (3 tbsp. spoons), thyme, strawberries (10 pcs.), ground black pepper, milk (700 ml.), rice (0.5 cups), sugar ( 1 tbsp).

Cooking method

Pour orange syrup into a saucepan. Add honey and thyme, bring to a boil and evaporate to form a syrup. Cut the strawberries into small slices, season with pepper and put in the refrigerator. Rice for dessert needs to be cooked well. Heat milk with sugar in a saucepan and add rice. Boil until it becomes a thick porridge, about 15 minutes. The finished pudding is placed at the bottom of a glass goblet, and the orange syrup is carefully poured in. Decorate with strawberries.

An obvious pattern

It is absolutely clear that every chef dreams of surprising his guests. He wants to see that he managed to make their lives brighter. Using sweet dressings you can easily achieve this noble goal.

Sweet sauces carry such a charge of positive energy that they can change your mood for the better. Their inclusion in the diet transforms a person’s life, improves the emotional background and increases optimism in life. You can probably get more pleasure only by inventing such sauces from new combinations of products.

If you follow this path, you can experience an unforgettable feeling from the creative process and fill your every day with an atmosphere of creation. You can make the life around you brighter and more beautiful.

Cajeta caramel sauce

There is a separate topic for sweet sauces - their role and place in the incredible variety of desserts. Their importance in this sweet layer of the culinary world cannot be overestimated. They have found their purpose here too and serve as a colorful and delicious addition to any prepared dish.

Sweet sauce can turn ordinary pancakes or pancakes into an exquisite delicacy. This is fully true for our sweet guest from distant Mexico. This, you know, Mexican cavalier with the taste of delicate milk caramel.

Ingredients:

fat milk 3.2% - 500 ml;
soda - at the tip of the glass. spoons;
cinnamon – 1 stick;
sugar – 1/3 cup;
salt – 1 pinch;
vanilla sugar – 1 sachet.

Step-by-step instruction:

Heat milk in a saucepan over medium heat.
Dissolve salt and sugar in milk, add cinnamon and vanilla powder. You have to stir constantly.
Heat the saucepan until it boils and then immediately remove it from the burner and add baking soda. The liquid will rise again and when it settles, you need to reduce the heat to low and do not stop stirring.
After twenty minutes, remove the cinnamon stick.
As cooking progresses, the mixture will acquire a thick consistency.
The contents should be boiled for about 45 minutes.
Remove from the burner and let cool.

The sauce can be jarred and stored in the refrigerator for up to one week. But this is a purely theoretical assumption. No one has ever managed to resist eating all the sauce before. Abstinence experiments are underway but have not yet been successful.

Interesting fact. The word "Cajeta" is pronounced Cajeta or Cajeta and is considered a Mexican name. Mexicans insist that this is purely their national invention. However, the exact origin of the sauce is unknown. There is an opinion that the method of preparing the sauce was brought to Mexico by the Spanish conquistadors and from there spread to different countries. One thing is clear - this sweet sauce is very popular in Latin America and is a local delicacy.

Exquisite homemade sauce for flambé pancakes

Preparing the original flambé sauce is similar to a fakir's trick: the almost finished dish is poured with strong alcohol and set on fire. The flame quickly fades, and the sweet addition to the pancake treat acquires a piquant, slightly intoxicating taste. Restaurant treats are quite accessible at home.

Homemade sweet berry sauce flambé

Pour water into a saucepan, put berries there, and cover them with sugar. Place the container on the fire and keep it there, stirring the sweet contents, until the sugar dissolves and half of the liquid has evaporated.

Add alcohol to the thick berry mixture and set it on fire.

Be careful - the flames are quite high!

There is no need to put out the “fire” in the saucepan, since very soon it will go out on its own, giving the gravy the desired piquancy. The finished sauce can be served immediately with warm pancakes.

By themselves, thin flour flatbreads made with water or milk are a fairly simple village treat. You can make it more idle and sophisticated with the help of your favorite pancake sauce, but what shade of taste it will be - chocolate, berry or fruit - you decide for yourself.

But in any case, the dish will turn out very tasty and appetizing. With such a bright treat, with an intoxicatingly sweet smell, you won’t be ashamed to welcome and treat your dear guests during Shrovetide Week!

Caramel sauce "Cajeta"

This sweet sauce is very popular in Mexico (it is also called “Cajeta”), it tastes like our boiled condensed milk, but in reality, there are differences: it is not so sweet and has a delicate milk caramel taste. This gravy is ideal for all homemade desserts, including golden pancakes and fragrant waffles. In addition, by slightly digesting this sauce, you can get the perfect cream for a cake or baked nuts.

We will need:

Milk 3.5% fat – 2 cups;
Sugar - 1/3 cup;
Vanilla sugar – 1 sachet;
Soda – 4 g (1/5 tablespoon);
Cinnamon – 1 stick;
Salt – 1 pinch.

Preparation:

To prepare, we need a thick-bottomed pan, a wooden spatula and a little patience. Pour milk into a saucepan, put it on medium heat, while the milk is heating up, add sugar, salt, cinnamon and vanillin, stirring continuously (to prevent the sugar from burning, we will have to stir all the time);
Heat to a boil, and when the milk starts to “run away,” remove from heat and add soda. The liquid will increase in volume again, but then settle. Then we put it on low heat, continuing to stir with a wooden spatula;
So we cook our future sauce for 20 minutes, after which we remove the cinnamon from the pan. She gave all her taste and aroma to the sauce, so she won’t need it anymore. The sauce itself gradually thickens and acquires a golden hue;
Continue cooking, stirring, for another 40 minutes;
After the specified time has passed, remove the sauce from the heat and leave to cool. Our milk thickened and took on the color of boiled condensed milk. The resulting gravy can be safely eaten immediately, or can also be poured into jars to put in the refrigerator. Such delicious sauces can be stored for a week (if they last, of course).

Bon appetit!

Strawberry custard sauce

Do you have frozen strawberries at home, but you still can’t decide what to cook with them? Then this recipe is waiting for you! Delicious berry sauces are perfect for cheesecakes, tiramisu and other airy desserts. In addition, they can be used with any homemade baked goods (pancakes, pancakes, cookies) or instead of jam with tea. However, such dessert additives are not stored for too long, even in the refrigerator, due to the fact that the berries in milk quickly fade.

Any milk - 1 glass;
Sugar - a third of a glass;
Frozen strawberries (you can use fresh if in season) – 1.5 cups (300 g);
Butter – 60 g;
Egg – 1 piece;
Flour – 1 tablespoon;
Salt – 1 pinch.

Thaw frozen strawberries, wash them, and remove the stems. Let it dry and throw the whole thing into the blender bowl. Then we grind it into a delicate airy pulp, which we then pass through a sieve to remove the seeds;
Break the egg into a saucepan, add sugar, flour, whisk until smooth;
Pour milk into the sugar-egg mixture, stir, and place over medium heat. Cook, stirring continuously with a wooden spatula, until thickened (this will take about 5-10 minutes). We get a delicate custard;
Remove the mixture from the heat and let it cool to room temperature.
Add softened butter and strawberry puree to the cooled cream, and then mix thoroughly. Sweet strawberry sauce is ready!