Barbecue sauce
What do you need:
- 400 grams of ready-made natural tomato sauce
- 3 tbsp. l. tomato paste
- 1 small onion
- 3-4 cloves of garlic
- 1 tbsp. l. Worcester sauce
- 2 tbsp. l. apple cider vinegar
- 2 tbsp. l. vegetable oil
- 1 tbsp. l. dark brown sugar
- 1 tsp. mustard powder
- Cayenne pepper
- salt, black pepper
What to do:
Grind onion and garlic, fry in vegetable oil, 5 min. Add all the remaining ingredients, seasoning with salt, cayenne and black pepper to taste. Bring to medium heat until boiling, cook for 10 minutes. Serve chilled to the ribs on the grill (the same sauce they can lubricate when frying) and burgers.
Anchovy sauce
What do you need:
- 15 fillet of anchovies
- 2 cloves of garlic
- 2 tbsp. l. sour cream
- 1 tbsp. l. cream with a fat content of 35%
- 2 tbsp. l. white wine vinegar
- 150 g of butter
- 3 tbsp. l. extra virgin olive oil
- freshly ground black pepper
What to do:
Grind garlic and anchovies, cook in olive oil over low heat, stirring until the anchovies turn into mashed potatoes. Add the vinegar, cook for 3-4 more minutes. Put sour cream and cream, bring to a boil, remove from heat and whisk to drive chopped butter. Season with pepper. Serve hot to boiled or baked beef.
Mushroom sauce with parsley
What do you need:
- 100 g of champignons
- small bunch of parsley
- 2 cups of milk
- 6 tbsp. l. butter
- 3 tbsp. l. flour
- lemon juice
- salt, white pepper
What to do:
In mushrooms remove the legs, cut the hats slices, sprinkle with lemon juice, fry in 2 tbsp. l. oil, 5 min. Fry the flour in the remaining oil, 2 minutes. Pour the milk, stirring, so that there are no lumps, cook 4 minutes. Add mushrooms and chopped parsley leaves, cook for 3 minutes. Serve warm to baked beef.
Ginger-onion sauce
What do you need:
- 300 grams of sweet and sour dried apricots
- 1 small sour apple
- 2 small onions
- small bundle of coriander
- 100 g of brown sugar
- 0.5 cups of white wine or apple cider vinegar
- 2 tbsp. l. vegetable oil
- 1 tsp. ginger powder salt
What to do:
Pour dried apricots 1 cup of boiling water for 30 minutes, then finely chopped. Liquid pour into the frying pan, evaporate to 3-4 st. l. Slice the onion thinly, fry in oil until clear, 5 minutes. Add the peeled and diced apple, dried apricots with liquid and all other ingredients except cilantro. Bring to a boil, cook over low heat for 20 minutes. Cool, add cilantro leaves. Serve cold, to steaks.
Alfredo
What do you need:
- 120 g of Parmigiano Reggiano cheese
- 30 grams of pecorino cheese romano
- 250 ml cream with a fat content of 35%
- 50 g of butter
- 1 small shallot onion
- 7-8 cloves of garlic
- freshly ground black pepper
What to do:
Grind garlic and shallots, grate all the cheese on the grater. Melt the butter on a small fire, put shallot and garlic, cook for 5 minutes. Pour in the cream, add the cheese and, stirring constantly, melt it. Remove from heat, season with pepper. Serve very hot, putting fried strips of beef in the sauce - as for befstroganov, or roasted minced meat - as a sauce for pasta or filling for "white" pizza.
Oil with three peppers
What do you need:
- 150 g of butter
- 2 cloves of garlic
- for 1 tsp. black and sweet-scented peppercorns
- 2 tsp. pink peppercorns
- coarse sea salt
What to do:
Soften the oil at room temperature. Put in the mortar peeled garlic, a large pinch of salt, black and sweet pepper, crush. Add the pink pepper and crush it a bit, so that many peas remain intact. Mix the butter with the mortar from the mortar, lay it on film or foil, roll into sausage and cool. Serve them, cut them into steaks.