Some may say that, among other things, it is still a waste of effort, time and unnecessary fuss in the kitchen.
And we will try to avoid much trouble, but at the same time still cook the sauce. The main thing that is tasty and quickly.
1. Garlic sauce "Husband".
Take the head of garlic, clean it and razotrem. Diluted garlic is bred in half a glass of water, you can take it if there is a meat broth at hand, but it is not necessary, we add vinegar and salt to taste. If the sauce is a little infused, it will be even more colorful. In some recipes for this delicious sauce it is suggested to add black ground or red pepper, you can do without it, and you can add vegetable oil. The choice is yours. All. You can serve fish and meat dishes.
2. South-French garlic sauce Aioli .
Razirayem, or simply put, press, 4 slices of large garlic, add gently 1 yolk, a glass of vegetable oil and again rub, add a teaspoon of boiled cold water, to taste add the lemon juice. The result is a sauce for the consistency of mayonnaise. You can serve with vegetable salad, fish, meat.
3. Sauce "ESESERUSHKA".
We take the melted cheese "Friendship" from the refrigerator, three on a fine grater, we press a couple of slices of garlic and fill with mayonnaise. In the end, you can crumble there, crumble. If you add this sauce to the baked potatoes - just lick your fingers.
4. Traditional sauce with horseradish.
Take half a glass of horseradish, pour the same amount of broth or hot water, add apple rubbed, vinegar a tablespoon, half a teaspoon of powdered sugar, and kefir or sour milk 2-3 spoons. Stir, and everything will be ready. Should be served to vegetables, sausage, to cold meat.
5. Mayonnaise Swedish.
Need it all: 100 grams of mayonnaise salad, take the same amount of apple jam and add 5 tablespoons of grated horseradish, you can add, if you want more horseradish. And give the mayonnaise to brew in the refrigerator.
6. Polish sauce (very tasty sauce recipe).
On low heat, we dissolve 150 grams of butter. While the oil cools, take 4 eggs and chop, add 10 grams of parsley. All mixed, add lemon juice or citric acid at the tip of the knife. Without this sauce, "pike perch in Polish" does not happen easily, but a different sauce is very suitable for another fish.
7. French sauce Gribish.
Proteins of three boiled eggs finely chop, grate on a large grater 50 grams of gherkins. Yolks weed, and mix with 30 grams of mustard, gradually pour a glass of vegetable oil, add 30 grams of vinegar and mix. And then in a lot of yolk we add cucumbers and proteins, salt and greens to taste. And the sauce is ready. It can be served to cold dishes, but this sauce also goes well to hot fish dishes.
8. Indian horseradish sauce Amla chutney.
In Indian sauce you need to cook gooseberries, and then add spices: ginger, pepper and so on. We will proceed simpler. Berries without tails a glass, crushed with a blender, meat grinder or cricket. Add 3-4 cloves of garlic there, sugar, salt to taste, 2 tablespoons of dill. You can do this differently, put the chopped walnuts in place of dill, 2 tablespoons.
9. Cowberry sauce with cheese.
We put 100 grams of melted cheese in a warm place where it can soften, add to it 50 grams of sour cream, sugar, salt to taste, and then add 100 grams of cowberry to this mass. You can serve to a bird, meat.
10. English mint sauce (which was served from Russian czars, served at solemn receptions).
3 tablespoons ruby mint, add 2 tablespoons of sugar, 1 tablespoon of vinegar and 3-4 tablespoons of water. We leave it for two hours to insist. And then we serve fish and meat dishes.
Enjoy your meal! Do not forget that the sauce to water the side dish is not accepted.