Category Sauces

Some culinary experts still believe that adjika is almost the national dish of Georgia. But in fact, Abkhazia became the official discoverers of the dish, so popular in the countries of the post-Soviet space. It is believed that her recipe appeared because of the needs of local residents, because not all of them in the old days could afford expensive salt.

Spicy is a classic sauce of Japanese culinary tradition, which is very fond of the inhabitants of all continents. At home, salads are seasoned, wrapped in rolls, served with sushi / sashimi or used as a savory snack. The popularity of the product is due to the spicy taste and pronounced aroma.

Plum sauce is a Georgian cuisine sauce whose main component is plum. This product is in perfect harmony with pasta, potatoes, poultry, meat, fish, vegetables. The chemical composition of plum sauce. The composition of the sauce is not only healthy and environmentally friendly ripe plum, but also a variety of herbs and garlic.

Mushroom sauce for side dishes only? The deepest error. If there are any mushrooms, they urgently need to be turned into a sauce that will suit both fish and pumpkin. The French have a joke that with this sauce you can even eat a piece of old skin. We won’t check this, but we learn everything about the sauce: how to cook it, what to eat with, why it is.

Lingonberry sauce is a sauce with a delicate sweet and sour taste, made from fresh and ripe lingonberries. The sauce is in perfect harmony with beef, pork, and poultry. This product can be found on store shelves year-round, but it is much more useful to make blanks yourself, at home.

Not everyone can master thoroughly culinary art; only the masters of their craft, the culinary experts, know the scientific principles and technological methods of cooking. This is their specialization, which they studied for more than one year. However, do not despair, because every housewife who seeks to surprise and delight with delicious food her family members is a kind of culinary specialist.

Only a lazy housewife will not want to show her imagination to please her loved ones with such a dish as home-made sauce. Its taste does not compare with any canned product that is offered to customers in stores. Moreover, the products of industrial production, which are used to prepare seasonings, leave much to be desired, their quality and freshness is always in doubt.

Chile sauce, which is gaining popularity among Russian housewives, has long been successfully used in the culinary arts of the countries of Southeast Asia, from where it began its triumphal journey through the countries of Africa, Latin America and Europe. It owes its name to the extremely spicy and fiery-burning chili pepper, which is the basis of this appetizing seasoning.

A huge selection of tomato sauces offers the Dolmio brand on the market today. These are very tasty gravy of classic Italian cuisine, prepared according to proven recipes from fresh, not canned or frozen vegetables. The manufacturer does not add any preservatives to any Dolmio sauce, therefore, its shelf life in open form is only 3 days - the same as sliced ​​tomatoes.

Barbecue sauce is one of the most famous gastronomic inventions of Americans. They turned the process of cooking meat on the grill into a special culture, and sauce became its integral component. Today, there are hundreds of barbecue variations with different basics, sets of ingredients, and acceptable combinations. What you need to know about American sauce, which varieties are considered the most successful, and can the product be classified as a healthy food?

While people observe Orthodox fasts, they should not eat much. Such food is called fast-food and for the time being it is completely excluded from the fasting diet. Not many foods are allowed to eat. During the pre-Easter fasting, the list of allowed dishes is reduced even more, compared to the menu of other posts during the year.

Narsharab is an Azerbaijani pomegranate sauce. It is made from evaporated pomegranate juice and spices. Basic set for narsharab: coriander, basil, granulated sugar, cinnamon, salt, ground pepper. The sauce is usually served with meat / poultry, seasoned vegetable salads or prepare multi-component sauces based on it. What you need to know about sweet and sour sauce, how to cook it and is it useful to introduce it into your daily diet?

Many sweet lovers cannot imagine life without chocolate. It is eaten by itself, rubbed and added to desserts, some use chocolate in bite. But the most delicious and versatile way to season your favorite treat with another dish is chocolate sauce. It is more than chocolate heated over a fire.

Satsebeli is one of the most famous Georgian sauces. This is the common name for a group of thick sauces, and not just one specific dish that can be prepared from any ingredients. The main thing is to achieve the desired consistency. In modern Georgia, satsebel is understood as a kind of gravy of stewed tomatoes. The first versions of the sauce were fruit and berry, but the spicy tomato flavor received more approval.

Soy sauce is a great addition to Asian dishes. But even in Europe with its help they complement the taste of so many dishes. Kikkoman sauce has a completely natural basis and composition, it was invented in Japan in 1630 and is still the best in its class. There is an opinion that the founder of the soybean kikkoman was still China, where the recipe was known more than two centuries ago.

Hollandaise sauce is better known to the world as "Dutch." This is a classic sauce of French culinary tradition. Its main component is egg yolks. Dutch is a part of most French dishes and is served by default in every restaurant of this cuisine. What you need to know about the product, how to cook it and with what to combine egg sauce?

Cranberry sauce is classified as sweet. Most often they are used in the confectionery industry for the preparation of pastries and sweet desserts. But cranberry-based liquid sauce is not just for sweets. It is added to vegetable salads, meat and fish products to get a specific sweet and sour taste and to tint the main component of the dish.

Oriental cuisine has brought gourmets many reasons for joy. One of them was curry sauce, which became known for a long time, and was adopted by cooks from around the world. Lamb is considered to be the ideal combination, but chicken in curry sauce, which is one of the main dishes for those who want to learn how to cook a bird, is especially appreciated.

Like most other culinary favorites of millions of foodies, ranch sauce was invented by chance. Its author is a farmer Steve Hanson, who never had any special feelings for cooking. At first, an inventive American treated only family members, as well as visiting guests to his ranch, with a novelty. The novelty was so appealing to visitors that they agreed to buy such an unusual supplement, if only to enjoy some more.

Kimchi sauce came from South Korea and first spread to Asian countries in various interpretations, and later reached the tables of curious Americans and Europeans. Such a delicacy is prepared with a special "fiery" paste, which is called Kochkhujan. Its composition is an unequal mixture of rice that has passed the fermentation procedure, soybeans, as well as just a huge amount of hot pepper.