Gravy with vegetables. Gravy

Creamy and fragrant sauces made from vegetables, flour and milk are good for almost any side dish, for the preparation of which onions, leeks, carrots, fresh tomatoes or tomato paste are used, Bell pepper, black ground pepper, spices and spices. By the way, did you know that the most urgent gravy is made from tomato paste, onion, pepper, salt and flour? In this publication, we will share homemade recipes for creamy and vegetable sauces for various dishes.

Win-win by palatability sauces are obtained with the participation of milk, cream or sour cream, flour, onion seasonings and a small amount of water. Ready gravy before serving must be insisted for an appetizing thickening.

Mushroom sauces work well both fresh and dried mushrooms, and each of them has its own attractive features. There are champignons out of season, it is easier to buy them - they are always at hand.

1. Mushroom sauce according to the original recipe

This dish can be made with year-round button mushrooms or any other fresh or dried mushroom, and goes great with any side dish.

Ingredients:

• mushrooms - 400 grams;
• fat cream - 1 cup;
• butter - 60 grams;
• onion - 100 grams;
• table salt - to taste.

Mushroom gravy original recipe cook like this:

1. Soak the mushrooms, rinse and, after cleaning, boil until cooked, put in a colander, let the broth drain, which is useful for other dishes.
2. fry boiled mushrooms in butter and, put finely chopped onions in them, continue their joint frying over low heat for 8-10 minutes, salt at the very end.
3. It remains to sprinkle the mushroom roast evenly with flour, mix quickly and vigorously, pour in the cream. On the same heat setting, bring the gravy to a boil and remove from heat. By general rule, let the dish brew and serve with a hot side dish.

2. A simple recipe for vegetable gravy for cutlets

A very simple and quick and economical recipe for a spicy gravy for meat or fish cakes, which can be cooked on the fat remaining after frying cutlets.

Ingredients:

• onion - 0.5 bulbs;
• tomato paste - 65-70 grams;
• seasonings - by preference;
• drinking water - 1 glass;
• wheat flour - 1 tablespoon;
• table salt - to taste.

1. Fry the peeled and finely chopped onion until lightly browned in the pan and fat where the cutlets were prepared.
2. Sprinkle evenly with flour, mix and add tomato paste diluted in a glass of water, mix thoroughly, excluding lumps, and continue to simmer on low heat for 10 minutes. Then remove the gravy from the fire and let it brew and, adding to the main side dish, serve it to the table with a meat dish.

Fresh herbs can be added to taste, for example, onions or parsley will decorate the dish.

3. The easiest recipe for milk gravy made from flour

This is so easy and yet incredibly delicious. In addition, the participation of milk and butter makes it very soft and tender, suitable for a variety of side dishes.

Ingredients:

• fresh milk - 100 milliliters;
• wheat flour -1 tablespoon with a slide;
• butter - 45 grams;
• drinking water - 35 milliliters;
• salt - to taste;
• seasonings - by preference.

Milk gravy made from flour on your own simple recipe prepared like this:

1. Pour milk with water into a suitable container and bring to a boil, where to add spices, salt and butter.
2. While the milk is boiling, dissolve in a small bowl required amount flour in hot enough water so that there are no lumps. If it was not possible to avoid those, you will have to grind through a sieve to make it like cream.
3. Pour the dissolved flour into boiling milk with constant stirring and cook until it thickens over low heat, avoiding burning that is unacceptable in all respects.
4. As soon as the gravy has thickened, remove from heat and let it mature for 10 minutes.

The proportions of the ingredients for such a gravy should be tested to your liking: like a thick gravy, put more flour; for liquid - a little less.

4. Homemade Creamy Pasta Gravy Recipe

Thanks to the participation of sour cream and fragrant vegetables, despite the simplicity of its preparation, the gravy at the exit is impeccable in taste and aroma.

Ingredients:

• fresh or canned tomatoes - 300-400 grams;
• fat cream - 80-100 milliliters;
• butter - 15 grams;
• olive oil;
• wheat flour - 1 tablespoon;
• onion - 1 piece;
• fresh garlic - 1 clove;
• oregano - 2 grams;
• fresh or dried basil - to taste;
• table salt - 3-4 grams;
• sugar - 0.5 teaspoon;
• ground black pepper - to taste.

Creamy gravy home recipe prepare like this:

1. Chop the peeled garlic and onion and fry.
2. Peel the tomatoes scalded with boiling water and, finely chopped, mix with fried onions and garlic.
3. Sprinkle this mixture with a small amount of sugar, crushed dry basil, oregano, salt and ground black pepper and flour. Mix everything quickly and thoroughly to avoid baking lumps of flour.
4. Continue simmering over low heat until the obvious liquid evaporates and, adding cream and butter, simmer in the same mode for another 5 minutes.

5. Classic Tomato Sauce

This is the simplest and fast way preparation of a lean vegetable seasoning, without meat, in which the aroma and taste is based on the natural qualities of vegetables and seasonings.

Ingredients:

• ripe tomatoes or tomato paste - 150-160 grams;
• onion - 1 piece;
• vegetable oil - 40 milliliters;
• wheat flour - 1 tablespoon;
• granulated sugar - to taste;
• salt and pepper - to taste;
• bay leaf - 1 leaf;
• drinking water, it is possible to add a bouillon cube - 250 milliliters.

tomato sauce by classic recipe prepared like this:

1. Finely chop the peeled onion, first fry until lightly browned in vegetable oil and, adding tomato paste, simmer over low heat for 2-3 minutes.
2. Prepare broth from hot water with bouillon cube dissolved in it. First, to avoid lumps, pour the flour directly into the onion stewed with tomato, stir, and then pour in the broth water, salt, add black ground pepper, a little sugar and a bay leaf. mix again.
3. On low heat and covered with a lid, simmer the entire mixture for 5-8 minutes, remove from heat and insist until somewhat thickened.

Such a gravy is good for, meat and. It gives them a wonderfully appetizing tone.

• The general requirement for the technology of cooking gravy is the ratio of liquid and flour: for 1.5 tablespoons of flour, at least 1 cup of liquid (water, milk or broth) should come out. You can move the boundaries of this proportion depending on the density of the gravy: thicker - more flour, more liquid version - less flour.
• It is difficult to avoid lumps when dissolving flour in water. The method of dissolving it in a small amount of liquid and gradually adding it will help in this. Mechanical and electrical devices are good and convenient: whisk, mixer or blender.
• In many recipes, tomato paste is involved in the ingredient group, which can always be replaced with ripe red tomatoes, which must be scalded with boiling water, peeled and passed through a blender or a metal sieve.
• When using spices, you need to be especially careful, because they can introduce an unnecessary imbalance into the overall flavor. In this direction, it is better to be a minimalist.
• To save juice, fat and for cutlets, you can cook in the same pan where the cutlets were fried, but this is at the discretion of the home cook.

The most popular seasonings for gravy along with fresh herbs are their dry varieties: coriander (cilantro), basil, parsley, dill, cardamom and others.

"Diet" for any person seems to be a frightening word and promises all sorts of hardships. However, the diet of the diet is different, because a well-designed diet, which includes only healthy food, allows you not only to quickly lose weight, but also to eat every day Tasty food. Moreover, the right diets also have a healing effect on the body, without leading to stomach diseases, hormonal disruptions and other troubles that are typical for a fasting regimen. A light healthy dinner as part of a healthy diet can be prepared from quite familiar products. The recipe for vegetable gravy for pasta, buckwheat or any other side dish will appeal to you so much that even after completing the diet, you will mark it on your list of favorites.

Vegetable gravies have a wonderful property: they are low in calories, but at the same time they are amazingly nutritious. You can prepare this sauce as festive table, and for an everyday meal, since it does not take much time and effort. All ingredients can be found in every grocery store, and many of them will probably show up in your refrigerator at any time.

You will need:

• Tomatoes - 4 pieces
• Carrots - 1 medium piece
• Onion - 1 medium piece
• Garlic - 3 cloves
• Bulgarian pepper, sweet - 2 pieces
• Vegetable oil - 2 tablespoons
• Dill, fresh - 1 small bunch
• Parsley, fresh - 1 small bunch
• Basil, fresh - 3 sprigs
• Black pepper, ground - to taste
• Salt - to taste

Servings - 5

Cooking time - 30 minutes

vegetable cocktail

Everyone will like this sauce: both dieters, and vegetarians, and those who love to eat deliciously. Despite the "green" composition, the gravy is really appetizing. Another important point- its benefit.

Tomatoes, bell peppers, carrots… All these ingredients are complemented with fresh herbs and peppers – a real vitamin mix! Not to mention the fact that vegetables are an indispensable source of fiber that ensures normal functioning. digestive system and remove toxins from the body.

To make the preparation of vegetable sauces according to the recipes of world cuisine perfect, you need to correctly select the ingredients. For example, it is better to choose large, soft tomatoes, from which it is easier to remove the skin. Carrots should not be too large, overripe, as even when frying they will retain a bitter taste. And finally, the best option for gravy is red onion. It is sweet, juicy and does not have a strong smell.

Innings

Useful tip: you can add a tablespoon of vinegar to the sauce, which will simultaneously give a pleasant sourness and extend the shelf life.

Therefore, if there is a lot of gravy from vegetables, it is simply poured into a container with a lid and sent to the refrigerator. Further vegetable dressing used both cold and hot. True, it is also not worth storing the product for too long, 3-4 days is enough.

This gravy is served with the most different dishes both with side dishes and with companion dishes.

There are a lot of options, and we offer some of the most popular combinations:

1. Vegetable sauce is perfect for a variety of cereal side dishes: buckwheat, rice, pearl barley, bulgur or couscous. If the pieces of vegetables in the sauce are made larger, the garnish with the sauce will create a full-fledged hearty meal for a light dinner.
2. Can be used vegetable sauce for spaghetti, horns, feathers and other pasta. Can make a great classic pasta with tomato sauce, but the gravy served separately will perfectly complement the dish.
3. Light vegetable sauce goes well with meat dishes: with meat baked in the oven, with steam cutlets. The same applies to chicken dishes.
4. Another wonderful product that can make a worthy company for gravy is fish. It can be baked, fried or even boiled, and the sauce can be served separately, supplemented with a couple of slices of lemon.

The hot summer demands from housewives, at first glance, the impossible: every day to come up with dishes that are able to saturate at the same time and at the same time not seem too heavy for the stomach. Diet sauces from various vegetables in this case it seems the best option, because they are suitable for buckwheat, pasta of any type, rice porridge. Meat dishes, chicken or fish will become tastier and more appetizing. With such a dressing, your household and guests will definitely leave the table in a great mood!

Enjoy your meal!

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We are limited in the choice of side dishes. Potatoes, cereals, pasta ... How to make sure that the side dish is not boring? Gravy will not only make dry porridge more juicy, but also transform a familiar dish beyond recognition. Sauces are different - meat, creamy, mushroom. Vegetable gravy, which this article is devoted to, will help you out on fasting days or with a vegetarian way of life. It is basically inexpensive, and it also provides the body with much-needed vitamins. Compiled best recipes vegetable gravy you can see below.

Quick recipe

Sauce from has its canons of preparation. Flour is an indispensable ingredient in it. It is she who gives the sauce density, makes it enveloping and viscous. Extraordinarily tasty is vegetable gravy on sour cream, milk or cream. This sauce does not require a variety of ingredients. Components can be very basic. And if guests unexpectedly rushed to you, put the spaghetti on the boil and quickly cook the vegetable gravy for them “On hastily". Peel and finely chop a medium sized onion. We rub the carrots with large chips. Pour a little into the pan vegetable oil. When it warms up well, spread the onions, and then the carrots. We fry for about four minutes. When the onion turns golden, add a tablespoon of flour. Stir and simmer for another three minutes. Carefully add a little water - so that it barely covers the vegetables. Now add two finely chopped cloves of garlic. Now it's time for the tomato paste. It needs to be added two tablespoons. If there was no tomato paste in the house, ketchup can successfully replace it. But it needs more - three or four spoons. And you should carefully salt the gravy - there are already seasonings in ketchup. When the contents of the pan boil, you need to reduce the heat and leave to languish under the lid for a quarter of an hour. During this time, spaghetti will arrive in time.

creamy vegetable gravy recipe

This sauce is perfect for pasta, which have a hole inside - horns, feathers, etc. First, fry finely chopped onion and garlic clove in olive oil. Pour boiling water over four tomatoes, remove the skin, cut and also send to the pan. In this recipe, you can use canned tomatoes. Add half a teaspoon of sugar, salt, spices (especially basil and oregano). After half of the liquid, started up by tomatoes, has evaporated, add a spoonful of butter and half a glass of heavy cream. Simmer over low heat for five minutes. If the vegetable gravy remains too liquid, adjust its density with flour.

How to season buckwheat porridge

Let's reveal a secret: each side dish requires its own gravy. And even the sauce various types pastes are different. As for buckwheat, this cereal already provides a lot of fiber, so flour is not required. The vegetable gravy will thicken as the ingredients simmer. Onion, carrot, sweet pepper, two garlic cloves and large tomato(do not forget to remove the skin from it) cut. We will also cut a stalk of celery. Pour two tablespoons of vegetable oil into the pan. First, fry the onion and garlic, literally five minutes. Then add carrots, bell peppers, celery. Reduce the heat and fry while stirring. If it starts to burn, you can pour in a little water. Then salt, season with spices and simmer under the lid for about ten minutes. Only when the vegetables become soft, you can add tomatoes. We continue to simmer, adding water if necessary, for seven minutes. If the gravy is too sour, add a pinch of sugar.

sauce for rice

This cereal has a neutral taste. Vegetable gravy for garnishing their rice porridge will add juiciness to the dish. Finely chop the onion. carrot and three bell peppers cut into strips of different colors. Place the vegetables in a saucepan or deep frying pan. Pour a glass mushroom broth(recipe allows for bouillon cubes). Add two tablespoons of tomato paste. We mix everything well. As soon as the broth boils, reduce the heat. Season the rice sauce with salt, bay leaf and spices. Add two tablespoons wheat flour. You can diversify the gravy for rice and make it soft creamy. To do this, dilute two tablespoons of flour with half a glass of sour cream. After that, add the mixture to the sauce and boil.

Tomato sauce is suitable for any side dish, as well as meat and fish dishes. Especially if it's made from fresh tomatoes. We chop the onion in half rings. Put it in a frying pan with hot vegetable oil. Remove the skin from half a kilogram of tomatoes and cut out the middle. Blend the rest. Add the tomato puree to the onions. When it boils, add a spoonful of sugar, a pinch of salt and a little cinnamon to it. This sauce can also be served separately by pouring it into a bowl and garnishing with chopped fresh cilantro.

Cooking gravy in a slow cooker

Such sauces will also be useful, because you can use less fat for their preparation. Any vegetable gravy in a slow cooker is prepared according to the same principle as in a frying pan or saucepan. Pour some vegetable oil into the bowl. We put vegetables: onions, garlic, carrots. Optionally, this classic set can be supplemented with green beans, bell pepper, champignons. Turn on the "Frying" mode for ten minutes. Vegetables should turn brown. We add flour. Stir with a wooden spatula and continue to fry. Then add water or broth. We set the “Extinguishing” mode on the device and cook for another forty minutes.

Mashed potatoes taste great with meat, fish or mushroom dishes. It harmonizes with vegetable salads, stewed or boiled vegetables.

Mashed potatoes are easy to turn from a side dish to independent dish. To do this, it is enough to fill it with gravy. The most commonly used meat sauce for mashed potatoes.

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meat gravy

If you prepare gravy for meat-based puree, then the usual mashed potatoes will become very satisfying and delicious dish. To prepare it, you need:

• Wash meat (pork, beef, chicken, etc.), cut off excess fat and films;
• Cut the meat into small pieces;
• Boil with spices until tender and remove from the broth;
• Melt a piece of butter in a heated frying pan and fry the onion in it until golden brown;
• Add finely grated carrots, chopped garlic;
• Stir vegetables and top with small slices of peeled tomatoes (can be substituted with ketchup or tomato sauce)
• When the juice from the tomatoes has completely evaporated, put the pieces of meat in the pan and lightly fry on all sides;
• Add some flour and mix thoroughly;
• At the end of cooking, fill the pan with hot meat broth to get the gravy of the desired consistency.

vegetable gravy

Vegetarians can make vegetable gravy for mashed potatoes. This will require:

• Cut the onion into half rings and fry it for a minute in vegetable oil;
• Add grated (or thinly sliced) carrots and sweet peppers cut into half rings into the pan;
• Place slices of previously peeled tomatoes on top and simmer slightly over low heat until moisture evaporates;
• Add salt, pepper, garlic, other spices to taste;
• When the vegetables are ready, they need to be filled with flour, mix thoroughly and pour boiling water until the gravy of the desired consistency is obtained.

Ingredients can be varied (add zucchini, eggplant, asparagus and other finely chopped vegetables).

mushroom gravy

Mushroom gravy will bring a nice variety to any kitchen. Mushrooms must be washed, peeled, cut into small pieces and cooked with vegetables:

• Fry in a pan with vegetable oil until excess moisture is gone (you can pre-boil instead);
• Add onions, carrots to semi-finished mushrooms, mix and fry for some more time;
• Fry the flour in a dry frying pan until golden brown and pour boiling water, mixing thoroughly (so that there are no lumps);
• Pour the flour mixture over the mushrooms in the skillet. If necessary, add more boiling water to get the desired consistency;
• Add tomato paste and spices to taste.

Tasty and fragrant gravy, our ancestors began to cook in ancient times. To the main meat or fish dish even then gravy was served, preparing it from the juice released during the preparation of the dish. A little later, the word “sauce” appeared and over time quietly replaced the concept of “gravy”. Although there is not much difference between sauce and gravy, it looks and tastes liquid sauce, from which gravy differs only in that it is added directly to the plate with food (poured), and sauces are served on the table in special dishes (sauce bowls).

Gravy can be made on the basis of the juice released during the preparation of the dish, or it can be prepared separately on the broth or from other ingredients. To improve the taste of the gravy, greens, spices, onions and garlic are put in it, and sour cream, flour, and starch are added to thicken it. Flour and starch must first be diluted with water so that there are no lumps.

Some gravy recipes require a lot of time and attention to prepare, others are prepared by simply mixing the ingredients, without cooking them.

Gravy "Rustic"

Ingredients:
250 ml milk
250 ml chicken stock
60 g butter,
45 g flour

Cooking:
Heat butter in a saucepan, add flour and cook over low heat for 2 minutes. Then pour in milk, broth, salt and pepper. Reduce heat and simmer until mixture is smooth.

sour cream sauce

Ingredients:
2 stack vegetable broth,
½-¾ stack. sour cream
2 tbsp butter,
1 tbsp flour.

Cooking:
Melt butter in a frying pan, add flour, fry it, then pour in, stirring constantly, vegetable broth and boil the gravy for 10 minutes. Finely chop the onion and fry. Pour sour cream into the hot thickened sauce, add the onion, mix and remove the finished gravy from the stove.

Butter sauce with egg

Ingredients:
700 g butter,
8 boiled eggs
30-50 g parsley,
citric acid - on the tip of a knife,
salt - to taste.

Cooking:
Add finely chopped boiled eggs, salt, citric acid, parsley and mix everything well.

Pork gravy (suitable for any side dish)

Ingredients:
400 g pork
200 g sour cream
2 stack water,
2 tbsp flour,
1 onion
4-5 tbsp butter,
salt, spices - to taste.

Cooking:
Cut the meat into small pieces and fry in a pan in butter or fat until golden brown. Finely chop the onion, add to the meat and fry for another 10 minutes. Add water and salt with spices to the meat and onions and simmer until half cooked. Dilute the flour with water, add sour cream, pour the sauce over the meat and simmer until tender. Instead of sour cream, you can add ketchup or tomato paste.

Mushroom sauce for rice

Ingredients:
500 g champignons,
200 ml cream
1 onion
2-3 garlic cloves,
2-3 tbsp vegetable oil,
salt, black ground pepper, lemon juice, parsley - to taste.

Cooking:
Clean the mushrooms and cut into thin slices. Cut the onion into cubes, finely chop the parsley and garlic. In a heated pan with vegetable oil, sauté the onion and garlic until translucent. Then add mushrooms to them, evaporate the liquid, reduce the heat and pour in the cream. Heat the mass for 10 minutes, stirring constantly. Add parsley, salt, pepper, add lemon juice to taste and mix.

Tomato paste sauce universal

Ingredients:
70 g tomato paste,
2 tbsp flour,
300 ml of water
1 tbsp Sahara,
1 onion
2 tbsp vegetable oil,
½ tsp salt,
2 bay leaves,
dry spicy herbs, ground black pepper - to taste.

Cooking:
Chop the onion and fry it in vegetable oil until golden brown. Mix the tomato paste, flour, sugar and salt, add water to the resulting mixture and mix well. Pour the tomato mixture into the pan with the onions and cook until thickened, stirring constantly. As soon as the gravy begins to thicken, add dry spices, bay leaves to it and remove the pan from the stove. Let stand covered for 3 minutes.

Aromatic gravy for mashed potatoes

Ingredients:
200 ml beef broth
2 tsp flour,
50 g butter,
3 tomatoes
1 carrot
1 onion
3-4 garlic cloves,
salt, black ground pepper - to taste.

Cooking:
Cut the onion into small cubes and fry in oil. When it becomes golden, add the carrots grated on a fine grater to it. Grate the garlic as well and add to the total mass. Remove the skin from the tomatoes, cut and send to the vegetables. When the liquid has evaporated from the tomatoes, add flour and mix. Gradually add hot broth to the gravy until homogeneous mass, salt and pepper to taste.

Vegetable sauce for pasta

Ingredients:
400 g fresh or canned tomatoes,
½ cup heavy cream
1 tbsp butter,
1 onion
1 carrot
1-2 garlic cloves,
a pinch of sugar
salt, seasonings and spices - to taste.

Cooking:
Chop the onion, garlic and fry them in a pan in vegetable oil. Add grated carrots to the pan and fry. Chop the tomatoes with a blender and pour the tomato mass into the pan, add a little sugar, salt and pepper, add spices and seasonings to taste. Stir, bring to a boil, pour in the cream and add the butter, reduce the heat and cook until the liquid has evaporated.

Spicy gravy for meatballs

Ingredients:
50 ml Worcestershire sauce (you can replace it with any other sweet and sour sauce),
50 ml of water
50 g butter,
3 tbsp tomato paste,
2 tbsp brown sugar
2 tbsp lemon juice
1 tsp instant coffee,
1 tsp vinegar.

Cooking:
Melt butter in a small saucepan, add vinegar, previously diluted with water. Squeeze the juice from the lemon, strain and put into a saucepan. Add tomato paste mixed with sugar there. Add coffee and stir. Then add the Worcestershire sauce, bring to a boil and cook, stirring, for 5 minutes. Stew the prepared meatballs in the resulting gravy.

Mushroom gravy for stew

Ingredients:
400 g champignons,
600 g of water
1 bouillon cube
3 tbsp sour cream
3 tbsp flour,
1 onion
salt, spices - to taste.

Cooking:
Put a saucepan with 400 g of water on the fire, bring to a boil, then dissolve the bouillon cube in it and leave the resulting broth to boil. Chop the onion and fry it in vegetable oil until golden brown. Cut the mushrooms into small pieces and add them to the onion, salt, stir and simmer until the liquid has evaporated, then add the spices. Put the fried foods into the broth and continue to simmer. In the meantime, start pouring: pour 200 g of water into a bowl, add sour cream, flour, a little salt and beat. Pour the finished filling into a saucepan with broth, bring the resulting mass to a boil and cook for 5 minutes.

Liver gravy for boiled potatoes

Ingredients:
500 g liver,
1 stack water,
1 tbsp flour,
2 carrots
2 bulbs
3 tbsp butter,
salt, pepper - to taste.

Cooking:
Rinse and clean the liver from films and cut into small pieces. In a flat plate, mix flour with salt, roll pieces of liver in this mixture. Fry the liver in a hot pan with oil. In the meantime, cut the carrots into cubes, the onion into half rings. Add chopped vegetables to the liver and mix. Then add hot water, stir and simmer for 20 minutes.

Spicy gravy for meat

Ingredients:
150 g sour cream
50 ml beef broth
2 yolks,
100 g horseradish
40 g butter,
50 g flour.

Cooking:
Wash the horseradish thoroughly, grate it and add 2 drops of vinegar. Put butter and flour into a frying pan and fry until smooth. Pour in the broth and bring the gravy to a boil. Then add horseradish, sour cream, salt, pepper and mix thoroughly. Beat the yolks and heat, add to the rest of the ingredients, but do not boil, otherwise they will curdle.

Sauce for meat with red wine

Ingredients:
250 ml meat juice (after frying meat),
½ stack red wine,
100 ml beef broth
1 tsp flour.

Cooking:
Put the pan where the meat was fried, put the juice on the fire, add the flour and mix well. Add wine and stock and simmer for 5-10 minutes until thickened, season with a little salt to taste. Then strain the finished broth and serve with the meat.

Czech garlic sauce

Ingredients:
200 g milk
30 g onion,
4 garlic cloves,
10 g sugar
1 tbsp lemon juice
10 g fat.

Cooking:
In a small saucepan, fry the flour in lard (watch carefully so that it does not burn). Then add finely chopped garlic and onion to the pan with flour and continue to fry until golden brown. After that, add hot milk, sugar and fry the gravy over a fire for another 20 minutes, stirring, at the very end of cooking, add salt and lemon juice.

Gravy with sweet peppers and tomatoes

Ingredients:
120 ml of juice formed when roasting meat,
100 ml pork broth
2 tomatoes
2 pods of sweet pepper,
50 g butter,
herbs, salt - to taste.

Cooking:
Remove the skin from the tomatoes and chop. Cut sweet pepper into small pieces. Finely chop the greens. Put the tomatoes and sweet peppers in a pan with warmed butter, salt, cover and simmer over low heat until half cooked. Then add the juice and broth, bring to a boil and simmer for 5 minutes over low heat. At the very end of cooking, add greens, mix and remove from heat.

Sweet and sour sauce with wine and raisins (for rice, potato, fish cutlets)

Ingredients:
1 glass of wine
1 glass of lemon juice,
½ stack raisins,
2 tbsp flour,
3 tbsp butter,
1 onion
sugar, spices - to taste.

Cooking:
Fry flour in melted butter. Add chopped onion, spices, mix and pour in so much hot water to make a medium-thick sauce. Then add 2-3 tsp. burnt sugar, bring the mixture to a boil, strain, pour in the wine, lemon juice and sugar (the gravy should have a pleasant sweet and sour taste). Scald the raisins, add to the gravy and bring to a boil.

Sweet and sour sauce with cranberries and fruit juices

Ingredients:
400 g cranberries
1 stack pomegranate juice,
1 stack orange juice
1 stack Sahara,
1 tsp salt and pepper,
2 tsp cinnamon.

Cooking:
Put the washed and sorted cranberries in a saucepan, pour over the pomegranate and orange juices, add the rest of the ingredients and, bringing the mixture to a boil, cook, stirring, for 10 minutes over medium heat.

Lingonberry gravy with port wine to baked chicken

Ingredients:
600 ml chicken stock
150 ml of port wine,
2 tbsp flour,
4 tbsp lingonberry jam,
2 tsp grainy mustard.

Cooking:
Heat 6 tbsp. in a small saucepan. juice from roasted chicken. While whisking, add the flour and cook for 3 minutes until golden brown. Gradually add the broth and port wine to the mass, whisking so that no lumps form. Next, add lingonberry jam, mustard and cook for 5 minutes over low heat. Add spices to taste.

Lemon gravy with herbs for any dishes

Ingredients:
250 ml cream,
4 tbsp. finely chopped dill and parsley,
2 tbsp green onion,
1 tbsp lemon juice,
black pepper, salt - to taste.

Cooking:
Combine all prepared ingredients, pepper, salt and mix.
This sauce is also suitable as a salad dressing.

Ginger sauce for meat and poultry (grill, barbecue)

Ingredients:
1 tbsp lemon juice.
1 tbsp soy sauce,
6 tbsp vegetable oil,
½ tsp grated ginger root
1 clove of garlic.

Cooking:
Combine all the ingredients and mix until smooth (you can use a blender).

Appetizing gravy with orange juice and greenery

Ingredients:
⅓ stack. olive oil,
¼ stack. orange juice
1 bunch of green parsley,
2 tsp lemon juice
pepper and salt - to taste.

Cooking:
Mix all ingredients in a separate bowl and beat with a blender until smooth.

Yogurt sauce with cucumber and cheese

Ingredients:
250 ml yogurt,
75 g hard cheese
2 finely chopped gherkins,
salt, pepper - to taste.

Cooking:
Mix all ingredients well and season with salt and pepper to taste.

Sour cream sauce with mint

Ingredients:
1 stack sour cream
2 tbsp chopped mint,
salt, black ground pepper - to taste.

Cooking:
Mix sour cream with chopped mint, salt and pepper to taste.

Try to cook sauces for your favorite dishes according to our recipes, and you will see for yourself how much the familiar dishes which we are accustomed to eat daily.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina