How to make ketchup sauce. Mayonnaise and ketchup sauce - make the dish fragrant and tasty! Technological tricks for making tomato paste sauces, useful tips and tricks

In our usual diet there is a fairly large variety of sauces, which we prefer to purchase in ready-made in the shop. The most popular of them is tomato ketchup. On the shelves of supermarkets, you can find several types of this dressing - with vegetable additives and spices, with varying degrees of spiciness. However, to diversify the taste of everyday dressing, you can cook a simple and very delicious sauce from ketchup with the addition of garlic and mayonnaise. Many housewives know a simple recipe that does not require any complex steps and heat treatment, so you can cook it even on weekdays.

Nutritious, very tasty and bright gravy will appeal to all households and will be a great addition to family dinner. With it, you can serve almost any dish or snack, spending very little time.

You will need:

• Tomato ketchup - 250 ml
• Mayonnaise - 200 ml
• Garlic - 3 cloves
• Parsley, fresh - 1 medium bunch
• Dill, fresh - 1 medium bunch
• Lemon juice - 1 tablespoon
• Black pepper, ground - to taste
• Salt - to taste

Servings - 5

Cooking time - 15 minutes

Easy refueling

The choice of ketchup depends on individual preferences, but most the best option considered a classic tomato dressing. Its difference lies in the absence of additional additives from vegetables or spices, so the taste of the sauce will be richer and deeper. You should not save on ketchup by choosing the cheapest brand: although all manufacturers add preservatives to their products, you can expect a less rich “bouquet” from high-quality ketchup, and its taste is much more pleasant. Mayonnaise for dressing can be purchased at the store, or you can cook it yourself from eggs, mustard and vegetable oil. The second cooking option is more complicated and, of course, takes much more time.

As for greens, you can add as much as you want. Fragrant herbs combined with classic dressings create a wonderful composition. In addition to parsley and dill, you can use fresh cilantro, basil, celery, or rosemary. Salt in the finished sauce is added exclusively to taste, since for many the salinity that mayonnaise and ketchup give is enough.

1. Fresh herbs must be washed in cold water and dry with a towel. After that, the stalks of parsley and dill are removed, and the leaves are cut very finely. If necessary, you can use a food processor - this will grind the herbs much better. Garlic is peeled and passed through a garlic press. All together the ingredients are laid out in a deep bowl and poured with lemon juice.
2. Pour tomato ketchup into another bowl, followed by mayonnaise. Mix both sauces well using a whisk or even a mixer. When the mixture has acquired a uniform pleasant shade, it can be seasoned with black pepper and salt to taste.
3. The stage of mixing the two parts completes the preparation. In a bowl with garlic and herbs soaked in lemon juice, a mass with ketchup and mayonnaise is laid out. Now the gravy is thoroughly mixed until complete homogeneity and uniform distribution of all ingredients are obtained. The dressing is closed with a lid or film and sent to the refrigerator for 20 minutes.

Innings

Ready-made sauce can be stored in the refrigerator for 2-3 days, so you should not cook large volumes. After all, it's so easy to make that you can take a few minutes off your meal and make a new batch of sauce to get a refill if you need to. You can serve it to the most different dishes, so it opens up many possibilities for the hostess:

1. A very successful dish for such a sauce are dumplings or manti. These fragrant and satisfying products made from minced meat and dough, flavored with delicious dressing will delight everyone who tries them.
2. Good and varied fish meals filed with tomato dressing. The combination will be especially delicious. fish fillet in batter or flour-fried small fish with ketchup sauce. Gravy can also be used for baking fish in the oven - it will turn out very tasty.
3. Snacks and snacks - chips, nuggets, french fries, nachos or cheese sticks- will delight guests and household members even more if seasoned with such a sauce.

In fact, there is more than one option for serving the sauce, but its advantage lies in the fact that it is truly universal, which means that the hostess herself can come up with new combinations of dishes and snacks with pleasure. Easy simple The recipe will always come in handy in case of a quick dinner, an unexpected visit from guests, or just a light snack.

Enjoy your meal!

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Tomato sauces - Recipes for tomato sauces. Sauces. How to make tomato sauce

Tomato sauces are a universal addition and an integral part of various dishes. Tomato sauces go well with numerous products and give them new flavors. Buying a ready-made sauce is not difficult, but only homemade tomato sauce will delight you with its excellent taste.

Do-it-yourself tomato sauces are, without a doubt, much tastier and healthier. Another plus self cooking of tomato sauces is that you can adjust their flavor and aroma according to your taste preferences. For example, some people like to make a sauce with a lot of hot pepper, others prefer to use more sugar, and some cannot imagine tomato sauce without the addition of garlic, which gives the sauce a unique flavor. Whatever you choose, making the sauce at home will allow you to create a unique product with an individual taste.

Tomato sauce is low in calories (42 calories per 100 grams) and is loaded with vitamins and nutrients, including vitamin C, B vitamins, potassium, sodium, and fiber. In addition, it stimulates the appetite and improves digestion. Tomato sauce is also very rich in the antioxidant lycopene, which protects the cells of the body from the action of free radicals and contributes to the prevention of cardiovascular diseases.

Making tomato sauces at home is very simple if you follow certain rules and tips. In the end, you will get a great addition to various dishes, which - if necessary - can be frozen or canned for future use for a long time. Tomato sauce is ideal as an ingredient for pasta, pizza, stews, lasagna, meatballs, meatballs, baked eggplant, barbecue and fish dishes.

Tomato sauces are usually presented in several variations - classic tomato sauce, tomato sauce for pasta, tomato sauce for barbecue, tomato barbecue sauce, tomato sauce for meat, etc. If we talk about specific types, then, first of all, it is worth highlighting the most popular Italian tomato sauces Marinara and Arrabiata, mexican sauce Salsa and Georgian tomato sauce Satsebeli. One of the most popular tomato sauces is ketchup. The main difference between tomato sauces and ketchup is that ketchup is a condiment, while tomato sauces are usually an essential ingredient in cooking recipes.

There are several ways to make delicious tomato sauce. The easiest way is to use tomato paste and diluting it with water. Tomato paste sauce is an excellent addition to food, especially for pizza, meat and fish dishes. The ingredients that are needed to prepare it are usually always available and are in the refrigerator, and the preparation process is very simple. The most common way to make tomato sauce is to sauté peeled, chopped tomatoes until they reach the desired consistency. The volume of the initial mass of tomatoes should be reduced by almost half. As a rule, cooks prefer to choose meaty meats for making sauces. fragrant tomatoes, because juicy tomatoes tend to make the sauce watery. While tomatoes are a key ingredient in tomato sauces, other vegetables such as onions, carrots, or zucchini can also be added to them. An excellent addition to tomato sauce can be spicy herbs, such as parsley, dill or basil.

So, if you are properly inspired, and you have no doubts that tomato sauces can be easily and quickly prepared on your own, we suggest that you familiarize yourself with our selection of recipes.

Classic tomato sauce

Ingredients:

6 kg ripe tomatoes,

1/4-1/2 cup lemon juice or red wine vinegar

2 teaspoons of salt.

Cooking:

Boil a pot of water and prepare a large bowl of ice water. Make a cross cut in the bottom of each tomato with a knife. Place a few tomatoes in boiling water. Wait 45 to 60 minutes until the skin starts to crack, remove the tomatoes with a slotted spoon and plunge into ice water to cool. Repeat with the rest of the tomatoes. Peel the skin off the tomatoes with your hands or with a knife. Chop the tomatoes in a food processor or chop by hand. Grinding in a food processor will give you a smoother sauce.

Bring the tomato paste to a boil in a saucepan over medium heat. Cook for 30 to 90 minutes, stirring occasionally, until the sauce has the flavor and consistency you like. At the end of cooking, add lemon juice (or vinegar) and salt. A quarter cup of lemon juice or vinegar is enough to provide a safe level of acidity for canning. You can freeze the tomato sauce and store it for up to 3 months, or you can store it in sterilized jars and store it for up to a year.

Marinara sauce

Ingredients:

800-900 g of tomatoes,

60 ml vegetable or olive oil,

3 garlic cloves,

1/2 large onion

1 medium carrot

3 bay leaves,

20 fresh basil leaves,

Salt and ground black pepper.

Cooking:

Remove the skin from the tomatoes by scalding them with boiling water. Heat oil in a large saucepan over medium heat. Add finely chopped onion and minced garlic. Cook, stirring occasionally, until tender, 8 to 10 minutes. Add grated carrots and a pinch of salt. Cook for another 3 to 5 minutes, stirring occasionally, until soft.

Add chopped tomatoes and bay leaf. Stir and bring to a boil. Reduce heat and cook, stirring, for 20-30 minutes. Season to taste with salt and pepper. If the sauce is too sour, try adding a little sugar to balance the taste.

Remove the bay leaf from the sauce and mix with finely chopped basil. The sauce can be stored in the refrigerator for about a week, and frozen for up to 6 months.

Tomato sauce with chili, ginger and garlic

Ingredients:

800 g tomatoes,

2 bulbs

1 red chili pepper

fresh ginger root (half finger size)

3 garlic cloves,

100 g sugar

Vegetable oil,

Salt and ground black pepper.

Cooking:
Scald the tomatoes with boiling water, after making a cross-shaped incision on them with a knife, and remove the skin, then cut into cubes. Heat vegetable oil in a frying pan, add chopped onion and minced garlic. Fry for 2-3 minutes. Add the chopped tomatoes, crushed chili, finely chopped or grated ginger and sugar, plus salt and black pepper to taste. Cook over low heat, partially covered, for 30-40 minutes, stirring occasionally. Adjust the cooking time - if the sauce thickens too quickly, the cooking time should be reduced. Cool the finished sauce and puree with a blender or food processor. If the sauce is too thick, add some boiled water to it.

Tomato paste sauce

Ingredients:

200 g tomato paste,

200 ml warm water

1 garlic clove

2 tablespoons of honey

1/4 teaspoon dried oregano

1/4 teaspoon dried marjoram

1/4 teaspoon dried basil

1/4 teaspoon ground black pepper

1/8 teaspoon chili pepper

Salt to taste.

Cooking:

In a small bowl, mix the tomato paste, water, garlic, honey, oregano, marjoram, basil, ground black pepper, chili and salt. The sauce should be left for 30 minutes to mix all the flavors.

Ketchup tomato sauce

Ingredients:

1 pack of tomato ketchup (about 250 g),

1 small onion

2 cloves of garlic

1 tablespoon dried basil

Paprika,

Greens of parsley, dill and cilantro.

Cooking:

In a bowl, mix ketchup, finely chopped onion, minced or minced garlic, chopped herbs and spices. Let stand at least 15 minutes before serving.

Tomato sauces will make almost any dish appetizing and attractive, and their bright red color perfectly cheers you up. Check it out by including tomato sauce home cooking into your diet.

Enjoy your meal!

Svetlana Popova

kedem.ru

7 sauces that will give odds to mayonnaise and ketchup

I really like to add sauces to dishes, without them it is impossible to feel the whole palette of taste of cooked food.

The most common sauces today are mayonnaise and ketchup. But what if they get bored?

In addition, ketchup has long been on the list of harmful products, and eating mayonnaise in hot summer conditions is not recommended in order to avoid food poisoning.

sauce recipe

The best way out of this situation is to prepare your own homemade and very tasty sauce. Editorial "So Simple!" prepared for you 7 delicious recipes sauces without mayonnaise and ketchup. Add variety to your diet!

Spanish salsa sauce

INGREDIENTS

• 15 cherry tomatoes
• 1 tooth garlic
• 20 g green onions
• 20 g dill
• 1 tsp balsamic vinegar
• 1 st. l. tomato paste
• 1 st. l. olive oil
• salt to taste
• pepper to taste

COOKING

1. Wash the tomatoes green onion and dill.
2. Place tomatoes, garlic, onion, dill in a blender bowl and grind all ingredients to a paste.
3. Then add vinegar, tomato paste and olive oil to the mass.
4. Gently salt and pepper the sauce, then pour it into a gravy boat.

Salsa is a traditional Spanish sauce. It is similar to the Spanish gazpacho soup, to which only water and cucumbers are added.

salad dressing

INGREDIENTS

• 3 art. l. olive oil
• 2 tbsp. l. balsamic vinegar
• 1 tooth garlic
• salt to taste
• pepper to taste

COOKING

1. Mince a clove of garlic.
2. In a small bowl, pour olive oil, vinegar and minced garlic. Then mix everything.
3. Add salt and pepper to the sauce to taste. After that, cover the container with a lid and shake well.

This sauce will be a great addition to your favorite vegetable salad.

dill sauce

INGREDIENTS

• 20 g dill
• 6 tooth garlic
• 1 lemon
• 1/2 tsp lemon peel
• 100 ml olive oil
• salt to taste

COOKING

1. Finely chop the dill. Peel the zest from the lemon and squeeze the juice from the pulp.
2. Place all the ingredients in a blender and bring them to a mushy state.
3. Transfer the finished sauce to a jar.

An interesting taste can be achieved if you add this sauce to meat, fish or vegetable salads with fresh cucumber.

Tzatziki sauce

INGREDIENTS

• 2 tooth garlic
• 1 cucumber
• 125 ml yogurt
• 1 st. l. olive oil
• 1 st. l. lemon juice
• 20 g parsley

COOKING

1. Chop the garlic. Peel and grate the cucumber, and then squeeze out the juice.
2. Finely chop the greens.
3. Mix all ingredients thoroughly in a small bowl.

In Greece, no feast is complete without tzatziki sauce. Once you try this sauce, you will definitely fall in love with it!

Sweet and sour sauce

INGREDIENTS

• 4 tbsp. l. water
• 1 tsp cornmeal
• 2 tbsp. l. Sahara
• 2 tbsp. l. vinegar
• 1 st. l. tomato paste
• 1 st. l. soy sauce
• 3 art. l. orange juice

COOKING

1. Dissolve cornmeal in a small bowl with boiled water.
2. In a metal saucepan, combine sugar, vinegar, tomato paste, soy sauce and orange juice.
3. Pour the cornmeal mixture into a saucepan and bring to a boil. After boiling, remove the sauce from the stove.
4. The sauce is served hot.

Such a sauce will enliven the insipid taste of boiled meat or become good addition to fried meat.

Pesto sauce

INGREDIENTS

• 60 g basil
• 2 tooth garlic
• 50 g parmesan
• 3 art. l. pine nuts
• 100 ml olive oil
• salt to taste

COOKING

1. Wash and dry the basil. Coarsely chop the peeled garlic cloves.
2. Grate parmesan cheese on a fine grater.
3. Put all the ingredients in a blender bowl: garlic, basil (whole sprigs), parmesan, pine nuts, a third of olive oil and a pinch of salt.
4. Whip the pesto sauce, gradually adding the remaining olive oil to achieve the desired consistency.
5. Please note: the finished pesto sauce must be homogeneous!

In Italy, pesto sauce is served with spaghetti, stuffed dumplings, fettuccine. It is often smeared on pork chops, chicken or fish before baking, and is also added to various salads with seafood.

Cheese sauce

INGREDIENTS

• 200 g processed cheese
• 10 ml vegetable oil
• 200 ml cream
• 3 art. l. pine nuts
• 50 g hard cheese
• favorite spices to taste

COOKING

1. Grated hard cheese.
2. In a small saucepan, combine melted cheese, vegetable oil and cream. Boil this mixture over low heat until it boils.
3. Reduce the heat and add hard cheese and your favorite seasonings to the sauce. Boil for another 3 minutes and turn off.

Delicate gravy with cheese is one of the most popular additions to various dishes. It helps to give food new spicy notes.

Choose the sauce depending on what you are going to eat. For example, for dishes with an insufficiently pronounced taste, a spicy sauce is suitable, for boiled meat it is better to choose sweet and sour, and for dishes from tender lean meat, prepare a rich sauce with a strong aroma.

These sauces will improve the taste of any dish and allow the taster to get a real pleasure from the meal. Enjoy your meal!

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Sauces and marinades with ketchup, 28 step-by-step recipes with photos on the Food website

Onion

2 cloves

Ginger root

Soy sauce

2 tablespoons

Vegetable oil

2 tablespoons

rice vinegar

1 tablespoon

dry sherry

2 tablespoons

3 tablespoons

Brown sugar

2 tablespoons

Orange juice

1 tablespoon

dry nori seaweed

eda.ru

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Homemade tomato paste sauces are better than ketchups, tastier! Tomato paste sauce - a versatile dressing for any dish

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Tomato sauce is universal, there are many dishes that are cooked or served with it. Fried, boiled, steamed meat, fish, barbecue or barbecue, side dishes of pasta or rice, flavored with a portion of the sauce, are tasty and would not look so appetizing if they were not seasoned with tomato sauce.

Dishes such as meatballs, cabbage rolls, meatballs in tomato sauce are juicier and somewhat denser.

Perfectly combined tomato sauce with garlic. A couple of tablespoons of tomato, a little flour, a little oil are enough, and a couple of cloves of garlic and ordinary pasta will disappear from the plates like an overseas delicacy.

Tomato Paste Sauces - General Cooking Principles

Tomato paste sauce recipes are extremely simple, but to make it really tasty, you should follow the proportions recommended by the recipe. You can experiment with spiciness by adding spices and spices at your discretion.

The sauce is prepared on the stove in deep saucepans or a frying pan. The dishes should be thick-walled or with a special non-stick coating so that the sauce does not burn in it.

For a delicious sauce, you need high-quality tomato paste. When buying, first of all, pay attention to its composition. Tomatoes, water and salt are the main ingredients, spices may be present, but it is better not to take such a paste for sauce, you can ruin the intended taste. It is also worth refusing to buy if the carcinogen E-129 is present in the composition.

After opening the jar, be sure to take a sample, the paste should not have a rancid taste. An over-salted product can be used, but the sauce in this case will need to be added with caution.

Tomato is usually diluted with water. It should be noted that the pasta can settle to the bottom, therefore, when boiling the sauce, it is recommended to stir it well regularly.

Tomato paste sauce: a spicy dressing recipe for any dish

7 umbrellas of carnation;

Four tablespoons of tomato puree;

200 ml drinking water;

Two spoons of sugar;

Ten peas of pepper;

Powdered paprika - 1/3 tsp

1. Pouring water into a saucepan, we breed a tomato in it. Add all spices, spices, add salt and slightly sweeten.

2. We place the saucepan on an intense fire, and, having barely brought it to a boil, set the heat to a little less than average. Boil, not allowing to boil intensively, about 25 minutes.

3. We filter the finished sauce through a sieve and pour into a gravy boat or storage container. Store in the refrigerator for up to five days.

Tomato paste sauce: recipe with paprika and dried garlic for greasing the pizza base

Drinking bottled water - 120 ml;

A quarter of a spoonful of ground paprika;

150 gr. tomato puree;

A quarter teaspoon of dried minced garlic;

Half a teaspoon of dry ground basil.

1. Put a thick tomato in a small bowl, add sugar and add. Pour basil, ground paprika and garlic here - mix.

2. Dilute with water and place on moderate heat. Noticing the beginning of the boil, slightly reduce the heat and cook the tomato sauce for about ten minutes.

3. Remove from heat, let cool well, then use the sauce instead of ketchup to moisten the pizza base.

"Barbecue" - tomato paste sauce: recipe for meat and fish dishes (smoky)

Mustard seeds - two teaspoons;

Tomato paste - 250-gram glass;

50 gr. brown sugar;

A spoonful of liquid smoke;

Red paprika powder - 2 teaspoons;

Chopped dried onions - 1 tsp;

A quarter of a spoon of black, coarsely ground pepper;

Tablespoon of Worcestershire sauce.

1. Put a tomato in a thick-walled pan or stewpan.

2. Dip the lemon in boiling water for two minutes. We wipe well and remove the zest from the citrus with a fine grater, cut the fruit and squeeze all the juice out of it. After filtering, we measure out two large spoons of juice and add it to the tomato. Add a teaspoon of zest, add the rest of the ingredients. Add a spoon or two of vegetable oil and mix thoroughly, place on fire.

3. Stirring regularly, boil the sauce over moderate heat for about seven minutes, cool and pour into a gravy boat.

4. Store in a tightly closed container for up to a week.

Tomato paste sauce: Classic recipe, for fish dishes

Head of bitter onion;

A small bay leaf;

Ground hot and black pepper;

Sugar and boiled salt;

Creamy, high-percentage butter - 30 gr.;

1. Rub carrots with parsley root on a medium grater. Finely chop the onion.

2. We shift the chopped roots into the pan, and add a little oil. After setting the heat to medium, we sauté constantly stirring.

3. Add flour and, stirring, fry the vegetables for another two minutes.

4. Put the tomato, bay leaf in the pan and mix thoroughly, dilute with broth. Boil over medium heat with a slight boil for five minutes.

5. Place a metal sieve on a convenient bowl, pour into it hot sauce. Grind the vegetables remaining in the sieve and combine with the filtered mass.

6. Add butter, spices. After mixing, take a sample and adjust the taste of the sauce with salt and sugar.

Tomato paste sauce: a recipe for Georgian cuisine with suneli hops

Oregano, ground basil - an incomplete spoonful;

Homemade butter, butter - 25 gr.;

Drinking water - an incomplete glass;

Black pepper, salt and sugar;

Half a spoonful of suneli hops.

1. In a small cauldron or thick-walled saucepan, melt the butter on medium heat and heat the butter well.

2. Finely chop the onion into quarters of the rings, finely chop two garlic cloves and dip everything into the heated fat. Fry, stirring occasionally, until golden. We spread the tomato to the onion and, without interrupting stirring, warm up for another three minutes.

Tomato paste sauce: a recipe with basil, for serving with meat dishes and barbecue

High-quality tomato paste - 70 gr.;

30 grams of starch;

a teaspoon of sugar;

a teaspoon of ground basil;

Parsley greens - 5 branches.

1. Combine the tomato with granulated sugar, basil and ground red pepper. Add a little salt and crush two garlic cloves with a press. Add about 2/3 of the water and mix thoroughly.

2. We place the mixture on medium-low heat and, bringing it to a boil, boil, without letting it boil intensively, for five minutes. There should be no undissolved salt or sugar crystals in the sauce.

3. While the sauce is cooking, dilute the starch in the remaining water. Shake the mixture well, breaking up any lumps.

4. Without removing the sauce from the heat and stirring intensively, pour in the starch mixture in a thin stream. At medium temperature, heat to a boil and boil until lightly thickened, remove from the stove and cool well.

5. Finely chop the well-washed, dried parsley and mix it with the cooled sauce.

Tomato Paste Sauce: Minced Meat Recipe (For Pasta)

Fresh minced pork and beef- 300 gr.;

Two medium bulbs;

250 gr. tomato paste;

Refined oil, highly refined.

1. Finely chop the onion into half rings or their halves, chop three garlic cloves with a heavy knife.

2. We heat one and a half tablespoons of oil in a pan, and dip the garlic into it. Fry for two minutes, stirring occasionally, and put the onion, cook for another five minutes.

3. Put the minced meat in the pan. Give him a little grab, and then knead with a fork. Season with pepper, and carefully, gradually add salt. We continue to fry the meat until golden brown.

4. Add tomato paste to the minced meat, stir and fry for another three minutes.

5. Pour half a glass of drinking water into the pan and bring the sauce to readiness over low heat under the lid. Simmer for no more than five minutes.

Technological tricks for making tomato paste sauces, useful tips and tricks

The sauce tends to thicken as it cools, so be careful not to reduce it too much. Remove from the stove without bringing to the desired density.

Be sure to take a sample at the end. If the sauce is sour, add some sugar and stir the crystals completely.

For thickening, you can use any kind of starch, although flour is more often used. Dilute the pre-bulk ingredients in a small amount of cool water and pour the mixture into the hot sauce in a thin stream. To prevent the formation of lumps, stir the hot mass vigorously.

If you want to diversify the tomato paste sauce with herbs, add it only after it has completely cooled.

In any of the above recipes, you can add pulp instead of part of the tomato bell pepper. Sauces with this addition feel a little spicier, and the taste acquires volume and lightness. The pepper is cut into strips, poured with boiling water and kept until the thin, dense skin begins to be easily removed. The duration of the process is determined by eye, since peppers different sort and ripeness, this value varies greatly.

Instead of refined oil, which is recommended in recipes, you can experiment with natural sunflower oil that has not undergone intensive purification. The sauces prepared on it are even richer in taste, but you will have to especially carefully monitor the roasting processes; in the oil of such varieties, vegetables burn more easily and are saturated with a rancid taste.

Sauces are considered especially chic, in which small slices of browned onions are clearly visible. For this effect, about a third of the onion is cut larger than recommended in the recipe, and the rest is rubbed with a grater.

povar-culinar.ru

12 sauce recipes for those who are tired of mayonnaise and ketchup

If you are against the use of mayonnaise or ketchup for dressing dishes, then save these 12 sauce recipes. You will like them!

1. Caesar salad dressing

Beat 1 tsp. mustard with 1 egg yolk and 1 tsp. salt. Gently pour in 150 ml of olive oil drop by drop, whisk until the consistency of mayonnaise. Add 1 tbsp. lemon juice, 1 tsp ground pepper, 2 cloves of crushed garlic, 50 g of grated parmesan and whisk everything with a whisk.

2. Sweet and sour sauce for Chinese dishes

Mix 1.5 tbsp. sugar, 2 tbsp. vinegar, 1 tbsp. tomato puree and soy sauce, 3 tbsp. orange juice. Separately, mix 1 tsp. cornmeal with 4 tbsp. water and add to the mixture. Put the resulting sauce on the fire and bring to a boil, stirring constantly. Serve hot.

3. Bechamel sauce

Heat 2 cups of milk in a saucepan (do not bring to a boil). Melt 3 tbsp over medium heat. butter. Add 2 tbsp. flour and mix well. Slowly pour in the milk, stirring constantly to avoid lumps. Bring the sauce to a boil and heat for another 1-2 minutes until thickened. Salt and put small pieces of butter into the sauce.

4. Italian dressing for light salads

Mix in a jar 2.5 tbsp. olive oil, 1.5 tbsp. balsamic vinegar, half a clove of crushed garlic, 1/4 tsp. salt and black pepper. Close the lid and shake well.

5. Greek Tzatziki Sauce (Tzatziki)

Mix 125 ml natural yogurt, 2 cloves of minced garlic, 1 peeled grated cucumber (carefully squeeze out all the pulp before placing the cucumber), 1 tbsp. olive oil and lemon juice, finely chopped parsley, dill and salt to taste.

6. Pesto sauce

Mix in a blender 50 g of basil, 2 cloves of minced garlic, 50 g of parmesan, 3 tbsp. pine nuts, 100 ml olive oil and salt.

7. Barbecue sauce for grilled dishes

Melt 50 g of butter over medium heat, add 1 cup of finely chopped onion, sauté for 4-5 minutes. Add 200 ml of ketchup, 0.3 cups of water, 50 g of honey, 2 tbsp. lemon juice, 1/4 tsp. ground pepper. Bring the mixture to a boil and simmer uncovered for 10 minutes.

8. Cream cheese sauce is the perfect accompaniment to pasta and potatoes

In a saucepan, mix 200 g of chopped processed cheese, 10 ml of vegetable oil, 200 ml of cream. Cook over medium heat until boiling, stirring occasionally. After boiling, reduce the heat and add seasonings to taste: basil and black pepper. Stirring constantly, add 50 g grated fresh cheese. Continue stirring until the sauce is smooth.

9. Tomato sauce from Italy is the best seasoning for pasta and pizza

Warm up 2 tbsp. olive oil in a large saucepan, add 1 finely chopped onion, 3 cloves crushed garlic. Boil 7-8 minutes. Add 1 tbsp. oregano, 800 g chopped canned tomatoes, 2 tbsp. tomato paste, 1 tbsp. Sahara. Simmer for 20 minutes until the sauce thickens. After that add 4 fresh tomatoes, previously peeled and seeds. Season the finished sauce with salt and pepper.

10. Milk sauce for vegetarian dishes

Melt 1 tbsp. butter in a pan, add 1 tbsp. flour. Gradually pour in 1.5 cups of milk. Boil for 10 minutes, after cooking, salt to taste.

11. Salsa sauce - fill your dishes with Spanish passion!

Grind 15 cherry tomatoes, 1 clove of garlic, 1 bunch of dill and green onions in a blender. Add 1 tsp. balsamic vinegar, 1 tbsp. tomato paste and olive oil. Season with salt and pepper to taste.

12. Sweet ice cream sauce

Finely chop 300g mango pulp. Mix in a blender 200 g of chopped mango pulp, 90 ml of water, 2 tbsp. sugar and honey until smooth. Transfer to a plate and toss with 100g remaining mango pulp and 30g finely chopped mint.

Source

Today there are thousands of recipes various sauces, they can be prepared by the hostess on a regular home cooking. Exist simple recipes and multicomponent, complex. A very simple and easy-to-make ketchup mayonnaise sauce. To prepare delicious product You will need a minimum number of components and literally a few minutes of your time. You will like the taste of such a sauce, and you can use the product for various dishes. Also using the main components of various types, the hostess also varies with the taste of the sauce.

Any sauce for dishes will give them a unique aroma and taste. And today the most popular are ketchup with mayonnaise. After all, products can be bought at any store or supermarket, and a variety of manufacturers and types will satisfy the taste of each consumer. Therefore, it is not difficult to prepare a sauce with ketchup and mayonnaise.

What is the sauce made from ketchup and mayonnaise called?

Mayonnaise is a popular product, loved and used by almost every family. You can cook other equally tasty sauces, and mayonnaise and ketchup serve as the basis for such a product. An interesting and easy to prepare dish is called garlic Sause from ketchup and mayonnaise.

How to make ketchup and mayonnaise sauce?

Ketchup sauces are really tasty, and the time costs are minimal. Just a few minutes, and the hostess gets a great addition to the dishes. And the ingredients used for the sauce are almost always found in the kitchen. The main thing here is to monitor the amount of garlic for the sauce, so as not to overdo it. Add garlic, based on your taste, because someone likes not very spicy, but someone needs more ground pepper with garlic. This sauce can be used for almost any dish - vegetable or meat. Yes, you can use sauce for barbecue.

Ingredients and how to cook?

Ketchup and mayonnaise sauce

Making the sauce is very easy. For delicious dish no need to look for expensive ingredients - they are at hand. So, to prepare a delicious garlic sauce, you need to take:

• mayonnaise - 30 g;
• ketchup - 30 g;
• garlic - 2-3 cloves (less or more, take to your taste);
• salt and black ground pepper- taste.

Step by step cooking

A very simple recipe for making a sauce that does not require heat treatment for products. So even a child who has successfully completed the task can try his hand at cooking. Now let's start cooking.

• You need to prepare the components. Take any mayonnaise and ketchup. You can use tomato paste.
• In a bowl, mix mayonnaise with ketchup and garlic passed through a press. Try it, if not enough salt or spicy for your taste, add these ingredients.
• The sauce is ready - very tasty and interesting. Remember, if the dish is left for a long time, it may lose its taste and become crusty.

What is ketchup and mayonnaise sauce served with?

The sauce prepared on the basis of mayonnaise with ketchup is suitable for almost any product - pasta and vegetables, meat and poultry, as well as kebabs.

Ketchup and mayonnaise pasta sauce

Sauce for pasta

Many people cannot imagine dinner without pasta, ketchup sauce is a great addition to the dish. The product is simple, but very tasty if prepared correctly. But a sauce specially made for pasta with the addition of ketchup and mayonnaise will really make the dish more fragrant and tasty. For pasta, you can use the recipe written above.

But also, if you have extra time to bother, you can make a more complex sauce based on ketchup with mayonnaise.

Take the components in the following proportion:

• carrots - 1 pc.;
• onions - 2 pcs.;
• dill - a small bunch;
• flour (preferably soy, but you can also use regular flour) - 3 tbsp. l.;
• ketchup - 2 tbsp. l.;
• mayonnaise - 1 tbsp. l.;
• spices with salt - to taste.

Prepare vegetables, clean and wash. Chop onion, dill, grate carrots. Pour a little into the hot pan vegetable oil when hot, add the onion and fry for 5 minutes over high heat.

Then we make the fire medium and add the carrots, fry for another 5 minutes, stirring constantly so that the vegetables do not burn. When the vegetables are ready, add ketchup and mix thoroughly. Put mayonnaise, add flour - stir so that there are no lumps. And immediately pour a few tablespoons of hot boiled water (about 4 tablespoons). If you see that the sauce is too thick, you can add a little more water.

Now add spices with salt to taste - make the sauce with mayonnaise and ketchup taste interesting. If you want the sauce to be spicy, you can add dried garlic and ground black pepper to taste when preparing the sauce. Stir the dish again, and as soon as it starts to boil, remove the finished sauce from the heat.

Such a sauce will make ketchup sauce very tasty and will suit not only ordinary pasta, but also pasta.

Sauce for barbecue ketchup and mayonnaise

Sauce for barbecue

name favorite dish many? Barbecue, without which no trip to nature can do. For barbecue, you can use the main recipe, where mayonnaise is mixed with ketchup with the addition of lemon or pomegranate juice, the preparation of the sauce is the same as in the main recipe. Juice should be taken in the amount of 2 tbsp. l.

Mayonnaise and ketchup chicken version

Sauce for chicken

Do you want to cook an interesting sauce that gives the chicken a special taste? To prepare the sauce, take the following ingredients:

• garlic - 1 large or 2 small heads;
• basil - can be fresh or dried;
• ketchup - 100 g;
• mayonnaise - 2 tbsp. l.;
• dill - a bunch;
• spices and salt - to taste.

Peel the garlic and cut into thin slices, wash the dill and chop for the sauce. We put garlic, dill and basil in a deep heat-resistant dish, sprinkle with salt and seasonings (black and red ground pepper, oregano, etc.) on top. Mix ingredients dry. Add ketchup and mayonnaise, mix thoroughly. You can add 20 g of olive or sunflower oil and mix again. Let the dish brew for about 20 minutes, and put it in a saucer or gravy boat. Our delicious and fragrant sauce is ready.

Conclusion

As you can see, there are many recipes for mayonnaise ketchup sauces that will decorate your dish, even if it is quite simple and does not require a lot of time. And although products such as ketchup with mayonnaise are not healthy, they are very tasty. Therefore, it is worth experimenting, perhaps something completely unique and interesting will turn out. Use the recipes given in the article, and you will see how your dishes will sparkle with new and interesting flavors and aromas!

Tomato sauces are a universal addition and an integral part of various dishes. Tomato sauces go well with numerous products and give them new flavors. Buying a ready-made sauce is not difficult, but only homemade tomato sauce can please you with its excellent taste.

Do-it-yourself tomato sauces are, without a doubt, much tastier and healthier. Another benefit of making your own tomato sauces is that you can adjust their flavor and aroma to suit your taste preferences. For example, some people like to make a sauce with a lot of hot peppers, others prefer to use more sugar, and some people cannot imagine tomato sauce without the addition of garlic, which gives the sauce a unique flavor. Whatever you choose, making the sauce at home will allow you to create a unique product with an individual taste.

Tomato sauce is low in calories (42 calories per 100 grams) and is loaded with vitamins and nutrients, including vitamin C, B vitamins, potassium, sodium, and fiber. In addition, it stimulates the appetite and improves digestion. Tomato sauce is also very rich in the antioxidant lycopene, which protects the cells of the body from the action of free radicals and contributes to the prevention of cardiovascular diseases.

Making tomato sauces at home is very simple if you follow certain rules and tips. In the end, you will get a great addition to various dishes, which - if necessary - can be frozen or canned for future use for a long time. Tomato sauce is ideal as an ingredient for pasta, pizza, stews, lasagna, meatballs, meatballs, baked eggplant, barbecue and fish dishes.

Tomato sauces are usually presented in several variations - classic tomato sauce, tomato sauce for pasta, tomato sauce for barbecue, tomato barbecue sauce, tomato sauce for meat, etc. If we talk about specific types, then, first of all, it is worth highlighting the most popular Italian tomato sauces Marinara and Arrabiata, Mexican Salsa sauce and Georgian tomato sauce Satsebeli. One of the most popular tomato sauces is ketchup. The main difference between tomato sauces and ketchup is that ketchup is a condiment, while tomato sauces are usually an essential ingredient in cooking recipes.

There are several ways to make delicious tomato sauce. The easiest way is to use tomato paste and dilute it with water. Tomato paste sauce is an excellent addition to food, especially for pizza, meat and fish dishes. The ingredients that are needed to prepare it are usually always available and are in the refrigerator, and the preparation process is very simple. The most common way to make tomato sauce is to sauté peeled, chopped tomatoes until they reach the desired consistency. The volume of the initial mass of tomatoes should be reduced by almost half. As a rule, chefs prefer to choose meaty, flavorful tomatoes for making sauces, as juicy tomatoes tend to make the sauce watery. While tomatoes are a key ingredient in tomato sauces, other vegetables such as onions, carrots, or zucchini can also be added to them. An excellent addition to tomato sauce can be spicy herbs, such as parsley, dill or basil.

So, if you are properly inspired, and you have no doubts that tomato sauces can be easily and quickly prepared on your own, we suggest that you familiarize yourself with our selection of recipes.

Classic tomato sauce

Ingredients:
6 kg ripe tomatoes,
1/4-1/2 cup lemon juice or red wine vinegar
2 teaspoons of salt.

Cooking:
Boil a pot of water and prepare a large bowl of ice water. Make a cross cut in the bottom of each tomato with a knife. Place a few tomatoes in boiling water. Wait 45 to 60 minutes until the skin starts to crack, remove the tomatoes with a slotted spoon and plunge into ice water to cool. Repeat with the rest of the tomatoes. Peel the skin off the tomatoes with your hands or with a knife. Chop the tomatoes in a food processor or chop by hand. Grinding in a food processor will give you a smoother sauce.
Bring the tomato paste to a boil in a saucepan over medium heat. Cook for 30 to 90 minutes, stirring occasionally, until the sauce has the flavor and consistency you like. At the end of cooking, add lemon juice (or vinegar) and salt. A quarter cup of lemon juice or vinegar is enough to provide a safe level of acidity for canning. You can freeze the tomato sauce and store it for up to 3 months, or you can store it in sterilized jars and store it for up to a year.

Marinara sauce

Ingredients:
800-900 g of tomatoes,
60 ml vegetable or olive oil,
3 garlic cloves,
1/2 large onion
1 medium carrot
3 bay leaves,
20 fresh basil leaves,
salt and ground black pepper.

Cooking:
Remove the skin from the tomatoes by scalding them with boiling water. Heat oil in a large saucepan over medium heat. Add finely chopped onion and minced garlic. Cook, stirring occasionally, until tender, 8 to 10 minutes. Add grated carrots and a pinch of salt. Cook for another 3 to 5 minutes, stirring occasionally, until soft.
Add chopped tomatoes and bay leaf. Stir and bring to a boil. Reduce heat and cook, stirring, for 20-30 minutes. Season to taste with salt and pepper. If the sauce is too sour, try adding a little sugar to balance the taste.
Remove the bay leaf from the sauce and mix with finely chopped basil. The sauce can be stored in the refrigerator for about a week, and frozen - up to 6 months.

Tomato sauce with chili, ginger and garlic

Ingredients:
800 g tomatoes,
2 bulbs
1 red chili pepper
fresh ginger root (half finger size)
3 garlic cloves,
100 g sugar
vegetable oil,
salt and ground black pepper.

Cooking:
Scald the tomatoes with boiling water, after making a cross-shaped incision on them with a knife, and remove the skin, then cut into cubes. Heat vegetable oil in a frying pan, add chopped onion and minced garlic. Fry for 2-3 minutes. Add the chopped tomatoes, crushed chili, finely chopped or grated ginger and sugar, plus salt and black pepper to taste. Cook over low heat, partially covered, for 30-40 minutes, stirring occasionally. Adjust the cooking time - if the sauce thickens too quickly, the cooking time should be reduced. Cool the finished sauce and puree with a blender or food processor. If the sauce is too thick, add some boiled water to it.

Ingredients:
200 g tomato paste,
200 ml warm water
1 garlic clove
2 tablespoons of honey
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon chili pepper
salt to taste.

Cooking:
In a small bowl, mix the tomato paste, water, garlic, honey, oregano, marjoram, basil, ground black pepper, chili and salt. The sauce should be left for 30 minutes to mix all the flavors.

Ingredients:
1 pack of tomato ketchup (about 250 g),
1 small onion
2 cloves of garlic
1 tablespoon dried basil
paprika,
parsley, dill and cilantro.

Cooking:
In a bowl, mix ketchup, finely chopped onion, minced or minced garlic, chopped herbs and spices. Let stand at least 15 minutes before serving.

Tomato sauces will make almost any dish appetizing and attractive, and their bright red color perfectly cheers you up. See for yourself by including homemade tomato sauce in your diet.

Enjoy your meal!

In our usual diet, there is a fairly large variety of sauces, which we prefer to purchase ready-made in the store. The most popular of them is tomato ketchup. On the shelves of supermarkets, you can find several types of this dressing - with vegetable additives and spices, with varying degrees of spiciness. However, to diversify the taste of everyday dressing, you can make a simple and very tasty ketchup sauce with the addition of garlic and mayonnaise. Many housewives know a simple recipe that does not require any complex steps and heat treatment, so you can cook it even on weekdays.

Nutritious, very tasty and bright gravy will appeal to all households and will be a great addition to a family dinner. With it, you can serve almost any dish or snack, spending very little time.

You will need:

• Tomato ketchup - 250 ml
• Mayonnaise - 200 ml
• Garlic - 3 cloves
• Parsley, fresh - 1 medium bunch
• Dill, fresh - 1 medium bunch
• Lemon juice - 1 tablespoon
• Black pepper, ground - to taste
• Salt - to taste

Servings - 5

Cooking time - 15 minutes

Easy refueling

The choice of ketchup depends on individual preferences, but the classic tomato dressing is considered the best option. Its difference lies in the absence of additional additives from vegetables or spices, so the taste of the sauce will be richer and deeper. You should not save on ketchup by choosing the cheapest brand: although all manufacturers add preservatives to their products, you can expect a less rich “bouquet” from high-quality ketchup, and its taste is much more pleasant. Mayonnaise for dressing can be purchased at the store, or you can cook it yourself from eggs, mustard and vegetable oil. The second cooking option is more complicated and, of course, takes much more time.

As for greens, you can add as much as you want. Fragrant herbs combined with classic dressings create a wonderful composition. In addition to parsley and dill, you can use fresh cilantro, basil, celery, or rosemary. Salt in the finished sauce is added exclusively to taste, since for many the salinity that mayonnaise and ketchup give is enough.

1. Fresh herbs should be washed in cold water and dried with a towel. After that, the stalks of parsley and dill are removed, and the leaves are cut very finely. If necessary, you can use a food processor - this will grind the herbs much better. Garlic is peeled and passed through a garlic press. All together the ingredients are laid out in a deep bowl and poured with lemon juice.
2. Pour tomato ketchup into another bowl, followed by mayonnaise. Mix both sauces well using a whisk or even a mixer. When the mixture has acquired a uniform pleasant shade, it can be seasoned with black pepper and salt to taste.
3. The stage of mixing the two parts completes the preparation. In a bowl with garlic and herbs soaked in lemon juice, a mass with ketchup and mayonnaise is laid out. Now the gravy is thoroughly mixed until complete homogeneity and uniform distribution of all ingredients are obtained. The dressing is closed with a lid or film and sent to the refrigerator for 20 minutes.

Innings

Ready-made sauce can be stored in the refrigerator for 2-3 days, so you should not cook large volumes. After all, it's so easy to make that you can take a few minutes off your meal and make a new batch of sauce to get a refill if you need to. You can serve it with a variety of dishes, so it opens up many possibilities for the hostess:

1. A very successful dish for such a sauce are dumplings or manti. These fragrant and satisfying minced meat and dough products, flavored with delicious dressing, will leave everyone who tries them delighted.
2. A variety of fish dishes served with tomato dressing are also good. The combination of fish fillet in batter or a small fish fried in flour with ketchup sauce will be especially tasty. Gravy can also be used for baking fish in the oven - it will turn out very tasty.
3. Starters and snacks - chips, nuggets, french fries, nachos or cheese sticks - will please guests and household even more if you season them with such a sauce.

In fact, there is more than one option for serving the sauce, but its advantage lies in the fact that it is truly universal, which means that the hostess herself can come up with new combinations of dishes and snacks with pleasure. A light, simple recipe will always come in handy in case of a quick dinner, an unexpected visit from guests, or just a light snack.

Enjoy your meal!

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With sauces, the simplest dish becomes complex. Even a boring chicken or potato will turn into a gourmet meal every time if you cook “salsa” for them today and “bechamel” tomorrow.

website collected for you the most delicious and easy-to-prepare sauces with ingredients that can be found in the nearest store.

Bechamel

Bechamel is a classic and goes with just about everything. Delicate sauce you can put it in pasta, season salad with it, combine it with fish, seafood, vegetables, chicken and turkey and other dishes.

Pour 2 cups of milk into a saucepan and heat (not to a boil). Melt 3 tablespoons of butter in a deep frying pan, add 2 tablespoons of flour and stir well. Carefully, in small portions, pour milk into the pan, stirring vigorously so that lumps do not form. Bring the sauce to a boil, stirring and simmer for 1-2 minutes. He must thicken. Season with salt and add a pinch if desired. nutmeg, turn off the fire.

Tomato sauce from Italy
- the best seasoning for pasta and pizza

Heat a little olive oil in the bottom of a large saucepan, add 1 finely chopped onion and 3 cloves of crushed garlic. Fry 7-8 minutes. Add 1 tbsp oregano, 800g chopped canned tomatoes, 2 tbsp tomato paste and one tbsp sugar. Simmer until sauce thickens. After that, add 4 fresh tomatoes, previously peeled and seeds. Season the finished sauce with salt and pepper.

Garlic Sause

This is the champion among sauces for ease of preparation. Finely chop a small bunch of dill without thick stems and lightly press with a knife blade to release the juice. Mix dill with 250 g of sour cream, squeeze a clove of garlic there (two or three - depending on the strength of your love for garlic), mix, salt and pepper. The sauce is ready.

Creamy mustard sauce - perfect for fish

Pour 200 ml of 20% fat cream into a saucepan and put on a small fire. Add 1 teaspoon white mustard and 4 teaspoons Dijon mustard, 2 teaspoons honey, squeeze the juice of a lime or lemon quarter and stir. Heat mustard and coriander seeds in a dry frying pan until crackling and also put in the sauce. When it starts to thicken, add finely chopped greens - dill, parsley and any other to taste, and remove from heat.

Cream cheese sauce
- great addition to pasta and potatoes

In a saucepan, mix 200 g of processed cheese, 10 ml of vegetable oil, 200 ml of cream. Cook over medium heat until boiling, stirring occasionally. After boiling, reduce the heat and add seasonings to taste: basil and black pepper. Stirring constantly until the sauce becomes homogeneous, add 50 g of grated fresh cheese.

Tartar or Tatar sauce

Another very simple and delicious sauce that does not require fuss with the stove. Take 6 tablespoons of mayonnaise - you can half with sour cream, and if you don't like mayonnaise, take only sour cream. Finely chop the pickled cucumber and a small bunch of parsley, squeeze out a clove of garlic and mix with mayonnaise (or sour cream). Salt, pepper and refrigerate for an hour. By the way, if you wish, you can add the juice of a quarter of a lemon, half a spoonful of mustard and green onions, as well as capers, if by some miracle they ended up in the refrigerator. This sauce is great for meat, poultry, fish, seafood.

Honey mustard sauce
- chicken's best friend

Mix half a cup of mustard, a quarter cup of honey and half a teaspoon of grated ginger. Place in the refrigerator for a short while. The sauce is perfect for chicken nuggets, grilled chicken, and generally chicken in any form.

Red wine sauce for meat

Sauce for wine lovers, although no, there is no alcohol in it at all - it evaporates during cooking. Heat one and a half tablespoons of olive oil in a frying pan. Add the finely chopped onion (shallots are best, but you can use regular) and fry over low heat, stirring, for 7 minutes, until it turns brown. Add 2 cups of wine and 175 ml of water and let it boil slowly for 10 minutes. Mix 40 g of butter and one tablespoon of flour to make a paste. Gradually add it to the pan, stirring well. If you are preparing a meat sauce, add a little meat juice to it, put finely chopped parsley, salt and pepper. If sour, you can add a little sugar.

Mushroom sauce

Finely chop 200 g of champignons and one onion and simmer for 15 minutes under a closed lid so that the liquid does not boil away. Add 150 g of sour cream and simmer for another 5-7 minutes, then put finely chopped greens, crushed garlic if desired, and turn it off. If you want a more homogeneous consistency, you can grind in a blender. The sauce is very good with potatoes, meat, dumplings.

Barbecue - for grilled dishes

Melt 50 g of butter over medium heat, add 1 cup of finely chopped onion, sauté for 4-5 minutes. Add 200 ml of ketchup or tomato paste, 0.3 cups of water, 50 g of honey, 2 tablespoons of lemon juice and 1/4 teaspoon of ground pepper. Bring the mixture to a boil and simmer uncovered for a few minutes until the sauce thickens slightly.

Andalusian sauce

Mix 200 g of mayonnaise, 3 tablespoons of ketchup, 1 teaspoon of cognac, finely chopped onion, lemon juice to taste and ground red pepper. Cover with cling film or lid and refrigerate for an hour.

Spanish salsa sauce

Grind in a blender 15 cherry tomatoes, 1 clove of garlic, 1 bunch of dill and green onions. Add 1 teaspoon of balsamic vinegar and 1 tablespoon each of tomato paste and olive oil. Season with salt and pepper to taste.

Pesto

Blend in a blender 50 g basil, 2 cloves minced garlic, 50 g parmesan (or other hard cheese), 3 tablespoons pine nuts, 100 ml olive oil and salt. Pesto traditionally goes with pasta, but it's also delicious to dress salads, put as a condiment in soups, and even just smear on bread.

Sweet and sour sauce
- for Chinese cuisine and not only

Mix 1.5 tablespoons of sugar, 2 tablespoons of vinegar, 1 each tablespoon tomato puree and soy sauce, 3 tablespoons of orange juice. Separately, mix 1 teaspoon of cornmeal with 4 tablespoons of water and add to the mixture. Put the resulting sauce on the fire and bring to a boil, stirring constantly. Sauce can be served ready meals, or you can warm up stewed pork or chicken in it and get a traditional oriental dish (well, almost).

Italian dressing for light salads

Mix in a jar 2.5 tablespoons of olive oil, 1.5 tablespoons of balsamic vinegar, half a clove of crushed garlic, 1/4 teaspoon of salt and black pepper to taste. Close the lid and shake well.

Sauce for Caesar salad