Sauces recipes


Tomato-vegetable sauce
1.4k - 40м -
Fragrant, bright and rich vegetable sauce which perfectly complement the dishes from cereals, perfect and mashed potatoes. And if it is made thicker and the paste is well combined.
Spicy sauce for grilled meat from crab apples
1.4k - 30м 4
Great for venison, duck. A unique combination of taste pickled ginger and Apple aroma gives roasted duck favorite new original taste
Norwegian sauce for salmon
1.4k - 10м 2
Norway ranks first in the world in the export of Atlantic salmon. And, of course, they know best how to cook this delicious fish. A real discovery! Norwegian sauce for salmon. Detailed instructions in my video recipe.
Sauce pumpkin and ricotta pasta
1.4k 4 30м 4
This is perhaps one of the most favorite sauces. I use it for pumpkin varieties "Prefecture", because she's amazing "nutty" flavor, but you can cook with any pumpkin!
Nar-Sharab
1.4k 4 - -
One of the best sauces for meat and fish dishes. Azerbaijani cuisine has a very wide application. But the most famous application is an indispensable sauce for kebabs (meat, fish, shish-kebab). These dishes are unthinkable without Nar-saraba. And to cook it very simply: would grenades and patience.
Lemon-mint sauce
1.4k 3 - -
This sauce is well suited to grilled fish. Especially delicious with mackerel.
Sauce a La barblan
1.4k - - -
Cream sauce, a perfect companion for any fish. Recipe source - the magazine "to Eat and not getting fat".
Sirdah
1.4k 3.5 - -
Eggplant in garlic sauce (Azerbaijan cuisine). Very tasty. Try it, you will not regret. For photos thanks scullion Hedgehog xD.
Sauce "Tartarus"
1.4k - 5м -
I love this stuff. Very tasty, it turns out home. Goes well with shrimp, and just spread on bread is delicious.
Sauce "Bois-Bedran"
1.4k - 10м 2
Very rich sauce is perfect for poultry and for fish and meat. The idea of this amazing sauce I found in the book by the French chef Michel Roux. Of course, I have adapted a regular kitchen, because some of the ingredients I not only have, but have heard about them for the first time.
Yogurt sauce with pimenton
1.4k - 5м 1
The French say: the architect covers up my mistakes façade, chef sauce, doctor earth. So if you have a poorly prepared dish, or you want to give the recipe a new sound to prepare this sauce.
Cranberry sauce
1.4k - 45м 8
A stunning sweet and sour sauce bright pink, turkeys and more!
Uyghur spicy dressing "Lasgun"or "Manhole"
1.4k - 5м -
Powerade, I want to share with You the recipe of Lasgana or (Lasa) is a seasoning that we just can't!! we eat lagman added necessarily lasjan, eat ganfan - added lazy, eating dumplings and, of course, lasgana, cook soup and also put what? - of course, lazy)))in General, no matter what we cooked, always eat together with lasgana, he is always on the table... a joke they say lasjan - Uyghur jam! Of course, it's not for everybody, as lazy - very very sharp... but we love it.. always buy Pepper in the market, they sell it in bulk in large bags, left without impurities and additives. Some manage pepper mixed with bran, to make it more benefits... Try, maybe You'll like it.
Beet molasses "Molasses"
1.3k - 60м -
Often recipes require syrup (also called molasses), but in the shops it is very difficult to find. So, prepare the syrup by yourself! It's simple and easy. Recipe found on the Internet, authored by Irina Kamshilin, for which she thanks a lot!
Sauce from cornelian cherries with tarragon
1.3k - - -
Dogwood berries have a lot of advantages. They contain organic acids (citric, malic and very rare amber), useful sugar, essential oil, calcium, magnesium, potassium, plenty of vitamin C and so on... I Love this berry. Every autumn, prepare jam from a Cornel, Cornel juice, freeze a few pounds and be sure to cook the sauce from dogwood. Fragrant, spicy, slightly sour, tart and the sauce perfectly complements the dish of meat or poultry.
Sauce "Bolognese"
1.3k 4 120м 4
Traditional sauce from Bologna. Bolognese - a rich meat and tomato - fairly thick sauce for pasta. Try to cook all the rules.
Dijon mustard
1.3k - 20м -
Dijon mustard (FR. Moutarde de Dijon) was invented in 1856 by Jean naigeon. (Jean Naigeon) from Dijon, which replaced the vinegar traditionally used for the preparation of mustard, the sour juice of unripe grapes that made the mustard more tender and lighter.
Ketchup, red currant
1.3k - 55м 20
Since my ketchup CHERRY for many appreciated, I was inspired by your comments on the location of their recipe №2. Now just season the steak. So, do everything as in the Recipe №1
Mayonnaise with garlic, cucumber and ginger
1.3k - 10м 5
You, lovers of mayonnaise, dedicate your first Adune recipe! About what they sell in stores with the inscription "mayonnaise" to tell the millionth time I will not. Yes, and the psychological moment, when you know that put - also very important! As a kind and becomes very harmful mayonnaise, and don't get fat from it ), and tasty - solid benefits! Excellent option for situations when the salad is already cut, there's a Blizzard (freezing cold, rain, hurricane, tornado - underline), and in the refrigerator, as it turns out (Oh the horror!) there is no mayonnaise! So, in 10 minutes You'll have it! And not to go anywhere. Based on the classic recipe homemade mayonnaise, but here, as in any culinary business, important details.
The original dressing for vegetable salads
1.3k - 5м 1
The recipe of the filling I posted in the diaries, but the insistent requests of the readers decided to put in recipes. If the moderators deem to remove, I don't mind. The original filling is the method of preparation. Grain mustard, roasted in olive oil, get nutty.
Sauce of sheep's cheese
1.3k 5 - -
The sauce for the barbecue!