7 sauces that can transform any dish

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Do you think sauces are just optional additions to dishes? You are wrong! The sauce not only reveals the flavors, but can also help hide the flaws of the dish when needed. Take on the recipes of the following sauces and turn your cooking into creativity!

Pistachio sauce with avocado and herbs

It is an easy sauce both in terms of preparation and composition of ingredients (vegetarians will be satisfied). The whole process will take you no more than five minutes.

Suitable for salads and chicken. The sauce can be spread over sandwiches, or you can simply dip chips and fries into it.

You will need:

• 1 avocado
• 1 jalapeno pepper;
• 1 lime;
• 2 cloves of garlic;
• a bunch of cilantro;
• a bunch of parsley;
• ½ glass of water;
• ½ cup olive oil
• ½ cup pistachios;
• 1 teaspoon of salt.

Preparation

Peel the avocado and garlic, remove the seeds from the jalapenos, rinse and chop. Wash the greens, cut off the stems. Put all ingredients except pistachios in a blender. Pour in half a glass of water and half a glass of olive oil. Squeeze out the lime juice. Salt. Grind until smooth. Add pistachios and beat again. The sauce is ready.

Stir-fry sauce

Stir-fry (literally meaning stir-fry) is a popular Asian cooking technique where thinly sliced slices of meat and vegetables are fried in a wok in oil.

Jamie Oliver on Stir Fry.

An important ingredient in stir-fry dishes is sauce. Sometimes it is used as a marinade, sometimes only for serving, and sometimes it is added to the pan.

There are different variations of the stir-fry sauce, but we suggest you try the versatile one. He suitable for all vegetables, chicken, beef, pork and even shrimp.

You will need:

• ½ cup low-salt soy sauce
• ½ cup chicken or vegetable broth;
• 1 tablespoon cornstarch
• 1 tablespoon honey;
• 1 tablespoon ground ginger (can be replaced with chopped root)
• 1 teaspoon sesame seeds
• 1 teaspoon rice vinegar
• 2 cloves of garlic.

Preparation

Pass the garlic through a press. Combine all the ingredients together in a small saucepan and keep on the stove for about three minutes, until the starch dissolves and the sauce thickens.

The prepared sauce can be stored in a hermetically sealed container in the refrigerator for up to a week.

Super light salsa verde

Salsa verde is an Italian variation of the green sauce. Suitable for fish, meat and vegetables as a seasoning. It is also often used as a dip.

In the original salsa verde, in addition to herbs and olive oil, anchovies and capers are also added. I also like to use mint. But we offer you a super-light salsa verde - with just seven ingredients.

You will need:

• 0.5 kg of green tomatoes or physalis;
• 1 jalapeno pepper;
• ¼ bulbs;
• 2 cloves of garlic;
• 1 tablespoon lime or lemon juice
• 1 tablespoon olive oil
• cilantro.

Preparation

Wash tomatoes and peppers. Peel the jalapenos of seeds. Peel and chop the onion. Fry these ingredients for 3-4 minutes in olive oil. Put everything in a blender, add peeled garlic, chopped cilantro and lime juice. Grind to a puree consistency. Salt if desired. Store the prepared sauce in the refrigerator.

Homemade chimichurri

Chimichurri is a green sauce originated in Argentina, but popular throughout Latin America. Ideal for all types of grilled meats (not just meats). But it can also be used as a marinade or dressing for salads and pasta.

According to the original recipe, chimichurri is made from parsley, garlic, oregano, olive oil and white or red vinegar.

When used at home, additional ingredients may be included. For example, dill, basil, green onions, and so on.

You will need:

• a bunch of parsley;
• a bunch of cilantro;
• 2 cloves of garlic;
• ½ onion;
• 2 tablespoons of wine vinegar
• 100 ml of olive oil;
• 1 teaspoon dried oregano
• ½ teaspoon of ground cumin;
• salt, black and red pepper to taste.

Preparation

Rinse the herbs and chop. Also peel and chop the garlic and onion. Combine liquid ingredients separately, and then add herbs and garlic to them. Pour in oregano, cumin and other spices. The sauce is ready.

Homemade marinara

Literally translated, marinara means "seafood sauce". This Italian seasoning of tomatoes, onions and herbs was invented by ship coca in the middle of the 16th century. Due to the high concentration of acid in tomatoes, the sauce did not spoil during long voyages.

The marinara sauce is versatile but perfect suitable for pasta, pizza and risotto. Often used in place of ketchup. There are many options for making this sauce. Here is one that is easy to make at home.

You will need:

• 1 kg of fresh tomatoes;
• 170 g tomato paste;
• 1 onion;
• 1 clove of garlic;
• 3 tablespoons olive oil
• 4 tablespoons fresh basil or parsley, chopped
• 2 teaspoons dried oregano
• ⅓ glasses of white wine;
• salt and black pepper to taste.

Preparation

Peel the tomatoes by dipping them in boiling water for a minute. You can use canned tomatoes in their own juice (without the skin). Mix the tomatoes and tomato paste in a blender. Add basil, garlic and oregano. If necessary, you can add salt and black pepper. But canned tomatoes are often quite salty on their own. Mix everything again with a blender.

In a small skillet, fry the onion in olive oil until transparent. Pour the tomato mass into the pan, add wine and simmer for half an hour, stirring constantly. Pour the finished cooled sauce into jars and store in the refrigerator.

Alfredo sauce

This is a classic Italian cream cheese sauce. According to legend, the wife of a Roman restaurateur gave birth to a son and completely lost her appetite. Then the culinary specialist decided to cook something so tasty that the beloved simply cannot refuse. Such a dish was pasta with the most delicate velvety sauce of butter and cheese. The cook's name was Alfredo.

Alfredo sauce in the best way suitable for fettuccine pasta, but can also be served with boiled vegetables or chicken dishes.

The sauce can be made at home. The ingredients are simple, and it takes very little time.

You will need:

• 100 g parmesan;
• 70 g butter;
• 500 ml heavy cream;
• 2 cloves of garlic;
• ground black pepper on the tip of a knife;
• salt to taste.

Preparation

Melt butter over low heat. Then add finely chopped garlic to it. It does not need to be fried, but warmed up - literally 1-2 minutes. Garlic should give the oil its flavor. If you keep it longer, the garlic will cook through - bitterness will appear.

Pour in the cream and, without stopping stirring, simmer the sauce over low heat until lightly thickened. The creamy mixture should not boil. Season with salt and pepper to your taste. Pour in grated Parmesan. Stir and simmer over the fire until the cheese is completely dissolved. With pasta, the sauce is served immediately, while still hot. But alfredo can be kept in the refrigerator for 3-4 days.

Another way to make alfredo sauce.

Simple teriyaki

From the Basic Guide to Japanese Meat Dishes, you know that teriyaki is a traditional sauce of the Land of the Rising Sun and also a way to fry fish and meat using it.

Suitable for chicken and other types of meat. Authentic teriyaki is made with soy sauce, sugar, sake and sweet rice wine - mirin.

But there is an easier recipe for homemade teriyaki.

You will need:

• ½ cup soy sauce;
• 2 tablespoons cornstarch
• 3 tablespoons of honey.

Preparation

In a small saucepan, combine the soy sauce and starch. Stir until the lumps are gone. Add honey and heat over medium heat. Keep until slightly thickened for about five minutes.

Bon Appetit!

Does your family have their own signature sauce recipe? Be sure to share it with us in the comments!