Gravy for dishes. Culinary secrets on how to make delicious gravy for meat dishes and side dishes

To prepare the gravy, take pork pulp or tenderloin. It's okay if the pork has a slight layer of fat. Before cooking, place the meat in a colander and rinse thoroughly with running water. Leave for a few minutes to drain excess liquid or dry with a napkin. Cut into small portions.

Heat some sunflower oil in a convenient frying pan. Add pork pieces. Fry over moderate heat until lightly browned.


Place the fried pork pieces in a stewing pan.


Peel the onion and cut into small pieces. Wash and peel the carrots, grate on a coarse grater. Pour the remaining oil into the frying pan, heat it, add carrots and onions. Fry for 5-7 minutes, stirring occasionally, until soft, over medium heat.

Add wheat flour. The thickness of the finished gravy depends on the amount of flour. The more flour, the thicker the sauce. Stir.


Add tomato paste and hot water. Stir. Bring to a boil. Boil for about 5 minutes. Add salt and ground pepper.


Add tomato sauce to the fried pork and simmer on low heat. Simmer for 30-50 minutes until soft. 5 minutes before the end of stewing, add the bay leaf.


The pork gravy is ready. You can serve immediately after stewing or cook for future use for several days. Store the cooled gravy in the refrigerator. Reheat to desired temperature before use.


Bon appetit!

How to make meat gravy
Thaw the meat, if frozen, wash and dry, cut into cubes 1 centimeter sides. Heat the pan over medium heat, pour in 1 tablespoon of oil, add the meat and fry for 7 minutes until crispy. Then reduce the heat, pour in 200 milliliters of water, bring to a boil and cook for half an hour under the lid.
Peel the onion and chop finely. Peel the carrots and grate them on a coarse grater. Heat a frying pan over medium heat, pour 2 tablespoons of oil, add the onion, fry it for 5 minutes. Then add grated carrots and fry for another 5 minutes over medium heat. Add the fried onions and carrots to the pan with the meat, add salt and pepper (to taste) and cook everything together for another 1 hour. At the end of cooking, add flour diluted in half a glass of water, pour into the gravy and stir. Cook for another 10 minutes.
Meat sauce goes well with side dishes of buckwheat, rice, pasta, and noodles.

How to cook minced meat gravy

How to make minced meat gravy
Peel the onion and chop finely. Minced meat, if frozen, defrost and drain excess liquid. Heat a frying pan, pour 1 tablespoon of oil. Add the onion and fry it for 5 minutes over medium heat. Then add the minced meat, chop it in a frying pan and fry for another 5 minutes, stirring. Add 1 tablespoon of tomato paste and simmer for another 5 minutes, covered.
Place 2 tablespoons of flour in a frying pan, pour in 2 cups of water, add salt and pepper, bay leaves; mix well. Peel the garlic and finely chop or chop using a garlic press, add to the frying pan.
Reduce heat and simmer the gravy, stirring constantly, for 10 minutes.
Minced meat sauce goes well with spaghetti and rice.

How to make liver gravy

How to make liver gravy
Peel the onion and chop finely. Peel the carrots and grate on a coarse grater. Wash the liver, dry it, place it on a board and cut into small strips, removing the veins. Dip the liver in flour.
Heat a saucepan, pour in 1 tablespoon of oil, add the liver and fry it over low heat for 20 minutes, stirring constantly. Add salt and pepper to the gravy and stir. Wash the parsley, dry and finely chop. When serving the gravy, sprinkle parsley on top.

Liver gravy goes well with

Pork gravy - a recipe for delicious and meaty gravy in a frying pan and in a slow cooker. To ensure that this simple pork gravy recipe is tasty and tender, it is best to use fresh pork. Pork goulash with gravy is one of the recipes for a meat dish that can be garnished with pasta or mashed potatoes.

Meat gravy is a complete second course, which is stewed pieces of meat in a small amount of broth. The gravy can be meat, chicken, vegetable, cream or tomato. You can use different meats to make meat gravy. Some people prefer to cook it from rabbit, pork, lamb, turkey, others from beef or chicken.

Pork meat gravy is one of the universal gravies that goes perfectly with both side dishes of cereals and pasta, and with mashed potatoes it is simply delicious. Meat plays a primary role in the taste of gravy. Properly selected meat is the key to a delicious gravy. Give preference to meat without a lot of fat.

In addition to the classic set of carrots and onions, bell peppers, tomatoes, green beans, eggplants or zucchini are often added to the meat gravy.

Pork with gravy is an incredibly tasty dish, adored by many, which goes well with almost any side dish. It will be appropriate both at a formal feast and at an ordinary one. Gravy can be prepared in different ways, which every housewife who wants to feed her loved ones with tasty and healthy food should become familiar with.

Pork gravy classic recipe

Ingredients:

• Pork - 600 g;
• Carrots - 2 pcs.;
• Onions - 2 pcs.;
• Tomato paste - 2 tbsp;
• Wheat flour - 2 tbsp;
• Garlic - 4 cloves;
• Greens (dill, parsley) - to taste;
• Salt - to taste.

Cooking method:

1. First of all, rinse the meat in water, then cut the meat into small pieces no larger than 5 cm in width and length;
2. Then fry the meat until half cooked over high heat in a frying pan, and when browned, turn the heat to moderate;
3. Grate the carrots (or cut into small pieces), cut the onions into small cubes, chop the garlic. Add all vegetables to the pan and fry for 5 minutes;
4. Add flour to the pan and continue cooking over low heat for 3 minutes;
5. Pour water into the pan to cover all ingredients;
6. Add tomato paste and bring to a boil. Then reduce the heat and continue cooking for another 15 minutes under the lid;
7. Add chopped herbs and leave to brew for another 15 minutes. Bon appetit!

Pork gravy is a godsend for rational housewives who are in a constant search for dishes that allow them to feed their family tasty and inexpensive. It is enough to cook goulash correctly just once, so that you can easily repeat the recipe without looking at the cookbook.

The goulash takes about 1 hour to prepare – during this time small pieces of meat become so soft that they literally melt in your mouth. There is a lot of gravy, it is thick, rich and can make any side dish juicy.

Gravy with tomato paste from pork in a frying pan

Ingredients:

• Pork - 800 g;
• Water - 1 l.;
• Tomato paste - 100 g;
• Carrots - 250 g;
• Wheat flour - 3 tbsp;
• Onions - 250 g;
• Sunflower oil - 50 g;
• Bay leaf - 2 pcs.;
• Salt - to taste.

Cooking method:

1. To prepare the gravy, take pork pulp or tenderloin. It's okay if the pork has a slight layer of fat. Before cooking, place the meat in a colander and rinse thoroughly with running water. Leave for a few minutes to drain excess liquid or dry with a napkin. Cut into small portions;
2. Heat some sunflower oil in a convenient frying pan. Add pork pieces. Fry over moderate heat until lightly browned;
3. Place the fried pork pieces in a stew pan;
4. Peel the onion and cut into small pieces. Wash and peel the carrots, grate on a coarse grater. Pour the remaining oil into the frying pan, heat it, add carrots and onions. Fry for 5-7 minutes, stirring occasionally, until soft, over medium heat;
5. Add wheat flour. The thickness of the finished gravy depends on the amount of flour. The more flour, the thicker the sauce. Stir;
6. Add tomato paste and hot water. Stir. Bring to a boil. Boil for about 5 minutes. Add salt, ground pepper;
7. Add tomato sauce to the fried pork and simmer on low heat. Simmer for 30-50 minutes until soft. 5 minutes before the end of stewing, add bay leaf;
8. The pork gravy is ready. You can serve immediately after stewing or cook for future use for several days. Store the cooled gravy in the refrigerator. Reheat to desired temperature before use. Bon appetit!

For gravy, you can use not the best meat or even trimmings, which makes the dish cheaper. Due to fine cutting and prolonged stewing in broth or sauce, pork of any quality turns out soft and tender. Meat gravy is often confused with goulash. They really are similar. But I think that the Hungarians would be offended if they found out about this. Real goulash is still different from pork meat gravy, a recipe with a photo of which is on our menu today.

The most delicious gravy is made in a slow cooker. Due to the special temperature regime, the meat simmers as if in an oven, is steamed, and turns out to be the softest, even if the pulp of not the best parts of the pork carcass is used.

Meat quick gravy

Ingredients:

• Pork - 500 g;
• Wheat flour - 50 g;
• Onions - 200 g;
• Water - 0.5 l.;
• Tomato paste 100 g;
• Bay leaf - 1 pc.;
• Ground black pepper - to taste;
• Salt - to taste.

Cooking method:

1. Rinse the pork well in running water. Take a paper towel and dry thoroughly on all sides. Cut into small slices. You can cut it into cubes, cubes, plates;
2. Peel the onion, rinse and also dry with a napkin. Cut into small cubes;
3. Heat a little refined sunflower oil in a deep frying pan or thick-walled saucepan. Dip the pork pieces into the oil. Fry over high heat for about five minutes, stirring occasionally with a wooden spoon;
4. Add chopped onion. Stir and fry for another 5-7 minutes over moderate heat until the onion is soft. At this step, if desired, you can add grated carrots;
5. Add wheat flour. Stir and keep on fire for 1-2 minutes;
6. Add tomato paste, stir until the meat pieces are completely covered with the paste. Instead of pasta, you can use ketchup or homemade tomato sauce;
7. Pour in boiling water. Add salt, pepper, bay leaf. From spices you can add allspice, ground coriander, paprika. Mix well. Cover with a lid and boil. Simmer over low heat for 30-35 minutes. During this time, the pork pieces will become soft and very juicy;
8. Pork meat sauce is ready. Remove the bay leaves, they have already given up their aroma, and taste. If everything suits you, it’s time to have a hearty and tasty lunch. Serve pork gravy with any side dish and garnish with chopped herbs. Bon appetit!

The gravy enhances any side dish, vegetables, pasta. A small piece of meat is enough to feed the whole family, because with properly prepared gravy, any side dish goes off with a bang.

The gravy does not have a clearly fixed recipe. By adding new ingredients, you will get a sauce with an unusual taste, and you can make lunches or dinners more varied. The recipes provided will tell you in detail how to make pork gravy, inexpensive, but tasty and healthy.

Pork gravy in a slow cooker

Many main courses require meat gravy. This slow cooker recipe goes great with any of our everyday meals, from pasta to mashed potatoes. Instead of pork, you can use other meat - to your taste.

Ingredients:

• Pork - 400 g;
• Tomato paste - 3 tbsp;
• Onion - 1 pc.;
• Sunflower oil - 40 ml;
• Wheat flour - 3 tbsp;
• Water - 0.5 l.;
• Carrots - 1 pc.;
• Garlic - 2 cloves;
• Spices (herbs, pepper) - to taste;
• Salt - to taste.

Cooking method:

1. Cut the washed pork meat into cubes or pieces of any shape;
2. Peel the carrots and grate on a coarse grater;
3. Peel the onion and cut into small cubes, like for a vinaigrette;
4. Pour sunflower oil into the multicooker bowl;
5. Turn on the “Frying” mode and set the timer for 20 minutes, if this is not provided by the default program;
6. Place meat, onions and carrots in a container, stir occasionally. You don't have to close the lid;
7. While the main ingredients are frying, dissolve the specified amount of flour in cold water. It is advisable to use a whisk or beat with a blender so that there are no lumps left;
8. When the meat and vegetables are fried, add spices, salt and water with flour to the bowl;
9. Set the “Extinguishing” mode for 50 minutes;
10. Once the process is complete, the gravy can be left on the warmer to maintain the optimal temperature of the dish until serving. Bon appetit!

Since childhood, we have been taught that any side dish of cereals or pasta must be served with meat sauce - this rule is strictly observed in the canteens of kindergartens and schools.

The gravy made with milk, sour cream or cream is very tasty and light. To prepare this sauce you will need a milk ingredient, onion, some water, flour and seasonings.

Pork with sour cream sauce for pasta

Ingredients:

• Pork - 600 g;
• Sour cream - 300 g;
• Milk - half a glass;
• Sunflower oil - 100 ml.;
• Onions - 2 pcs.;
• Garlic - 2 cloves;
• Greens - a bunch;
• Paprika - 1 tsp;
• Carrots - 2 pcs.;
• Spices - to taste;
• Salt - to taste.

Cooking method:

1. Wash the meat, cut into equal parts, add a little salt, fry in a frying pan;
2. Grate the carrots, cut the onion into small cubes. Fry vegetables for 15 minutes. Combine ingredients in one pan. A roasting pan or saucepan with thick walls will also work;
3. Add spices, water, and simmer until half cooked;
4. In a separate container, mix milk with sour cream, salt, pepper, and flour. Add crushed garlic. Stir the pork after pouring the sauce over it. Wait for it to boil and simmer on the lowest heat for some more time. Pork sauce with sour cream is ready. Serve it with pasta. Bon appetit!

Meat gravy has become something familiar to us, but not all of us know how to cook it correctly. Perfectly cooked meat literally melts in the mouth and many people confuse the duration of its preparation, listening to foreign chefs who recommend spending no more than 10 minutes on heat treatment. Remember that the meat for meat gravy must be stewed for at least 1 hour. Only then will it become tender and juicy and will disintegrate into fibers on its own.

Pork stewed in sour cream and tomato sauce in a slow cooker

Ingredients:

• Pork – 500 g;
• Sour cream - 100 ml;
• Tomato paste - 100 g;
• Greens - a bunch;
• Olive oil - 100 ml;
• Flour - 50 g;
• Onions - 2 pcs.;
• Ground pepper - to taste;
• Salt - to taste.

Cooking method:

1. We wash a piece of pork under the tap, dry it and cut into medium-sized pieces;
2. Pour olive oil into the container and start the “Baking” function. Set the timer for 10 minutes. Place the meat and cook, making sure to close the lid;
3. Peel the onion and chop it finely. Add the onion to the meat and mix. Cook without changing the mode for another 10 minutes;
4. Sprinkle the meat and onions with flour, salt and pepper. Stir;
5. Place sour cream and tomato paste in a separate cup, season with salt and black pepper. Shake well;
6. Pour the sauce over the meat, add water so that the liquid completely covers the meat. Start the “Stew” mode and cook the pork for 1 hour 30 minutes. Serve with pasta, boiled spaghetti or mashed potatoes. Bon appetit!

Goulash is a simple meat dish that men adore. It has many variations, but if you are taking your first steps in the culinary field, we advise you to remember the good old Soviet recipe - pork goulash with gravy. A recipe with a photo will serve you step by step as a reliable visual support - thanks to the photo you will know for sure that everything in your frying pan is happening exactly as it should. The recipe is ideal for beginner housewives.

Pork with gravy in a slow cooker with mushrooms

Ingredients:

• Pork - 700 g;
• Olive oil - 40 ml;
• Mushrooms (champignons) - 250 g;
• Onion - 1 pc.;
• Tomato paste - 1 tbsp;
• Meat broth - 200 ml;
• Spicy tomato sauce - 2 tsp;
• Bay leaf - 2 pcs.;
• Sour cream - 1 tbsp;
• Salt - to taste.

Cooking method:

1. Wash the pork thoroughly, pat it with a towel, carefully cut out the veins and cut the meat into medium slices;
2. Under running water, brush the champignons and place them on a towel to dry slightly. Chop fairly coarsely;
3. Pour oil into the bottom of the appliance container, start the “Baking” program and warm it up slightly. Place pieces of pork in a container, season with spices and cook the meat for 15 minutes;
4. Stir the meat. Peel the carrots and onions and chop finely. Add vegetables to meat, stir and cook in the same mode for another 10 minutes;
5. Now add the mushrooms, tomato puree, spicy tomato sauce and homemade sour cream. Pour in the broth and salt;
6. Run the “Extinguishing” function for 1 hour 10 minutes. Close the lid. 10 minutes before the end of cooking, open the lid, add bay leaf and add chopped garlic. Stir;
7. After cooking, do not remove the pork and gravy for another 10 minutes. Serve with a vegetable side dish or spaghetti. Bon appetit!

We inherited the recipe for pork goulash with gravy from Soviet catering. Pieces of meat, fried with flour and then stewed in tomato sauce, were liked by many, and the dish quickly migrated to home kitchens. If you don’t have a lot of ingredients at home, you can make a quick gravy from tomato paste, onion, flour and pepper with salt.

Pork gravy helps make any side dish tasty and the dish varied. Our tips on how to prepare pork gravy correctly will help you avoid mistakes and disappointments. Follow the recommendations and everything will work out for you:

1. Gravy made with potato flour should not be overcooked, otherwise it will become too thick. After introducing the starch, it is enough to keep this sauce on the fire for only 1-2 minutes;
2. Pork is fatty meat. As a result of its preparation, a lot of fat is released. To make the gravy less greasy, it is recommended to skim off all the fat before thickening the sauce;
3. Quick frying helps preserve valuable nutrients for the body. The thinner you cut the meat for gravy, the faster it will cook and the healthier it will be;
4. Classic proportions for gravy - for 2 cups of liquid, take 1 tablespoon of flour or starch;
5. To prevent flour or starch from forming lumps when combined with hot liquid, dilute them in a small amount of cold water. In this form, add to the gravy, stirring it thoroughly. This will help make the gravy smooth and creamy;
6. Greens will add additional taste and appetizing appearance; sprinkle the dish with it during serving. Parsley goes especially deliciously with goulash. Before serving, add fresh chopped herbs to the gravy - this will decorate the dish and save it from everyday life;
7. Carrots added to the gravy not only improves its taste but also gives a beautiful golden color;
8. To make the gravy moderately thick, add a little flour when frying the onions. Another option is to coat pieces of meat thoroughly in flour after processing with spices, then fry it. To be sure to avoid lumps, you need to first dilute the flour in water, and then pour it into the main body of the dish;
9. If you do not use thickeners, such as starch or flour, then at the end of cooking you can add sour cream diluted in water;
10. It is preferable to use chilled meat for gravy. Its quality can be determined by pressing with a finger. In high-quality meat, the hole formed by pressing will immediately level out;
11. It is possible to change the taste of a dish using flour. Before adding it to the dish, fry until golden brown. It will add a nutty flavor;
12. Do not salt the meat in advance - this will worsen its taste and reduce its nutritional value;
13. To increase the mass of goulash, you can add squash while frying the vegetables. It will not spoil the taste, but will only give the dish a beautiful shade and an even consistency;
14. When frying meat, do not cover the pan with a lid. Do not pack the pieces of meat tightly together;
15. Stewed pork with mushrooms is incredibly tasty. Just at the end of cooking, add fried mushrooms to your goulash;
16. There is no need to choose too complicated options when it comes to spices. The classic set is most suitable: black peppercorns or ground, paprika, bay leaf;
17. If you want to get juicy meat when frying, brush it with mustard several hours before cooking. To keep the meat softer, it needs to be quickly fried over high heat, then its own juice will be preserved inside;
18. The meat will turn out especially tender and soft if you keep it in milk for several hours;
19. The flour in the dish can be replaced with corn starch, having previously dissolved it in water, broth or sour cream;
20. 5 minutes before the end of cooking, add 50 g of butter to the goulash; it will give a delicate milky taste.

Pork gravy is a very convenient and versatile dish. It can be served with any side dish. You can prepare porridge from cereals, mashed potatoes, pasta. This gravy will give any side dish a wonderful taste.

What's the most important thing in gravy? Naturally, it is itself, thick, rich, with sour cream and tomato, with vegetables. And the main thing is that there is a lot of it. You can serve pork gravy with almost any side dish: potatoes in various incarnations, pasta, cereals.

Coming from Hungary in the middle of the last century, goulash was received with a bang and did not bypass any home in the Soviet Union. And this is not surprising, because just a couple of tablespoons of goulash on a large plate of potatoes or pasta was enough to make the food tasty, and it was enough to feed the whole large family. You can serve goulash with different side dishes, even with different types of pasta, but in its classic version, goulash, of course, is served with puree.

Video “Pork gravy recipe is simple and tasty”

Quite often, we serve a sauce with the main dish or side dish, which not only improves the taste of the dish and gives it a juicier consistency, but also increases the calorie content. In most cases, the taste of the dish, its aesthetic appearance, and sometimes quality depend on the correct choice of this liquid seasoning.

There is a proverb that fully reflects its essence: “With sauce you can eat anything, even an old shoe.” And this is actually true; with the help of this component of the dish, you can both emphasize the advantages and hide the shortcomings.

In many cuisines around the world, this liquid seasoning is given great importance. Hot, sweet, sour, tart, spicy... how many of them actually exist - probably no one even dared to count.

Of course, you can now buy many varieties of them in the store. But it’s always nice to make them yourself. Moreover, as much as needed. Since there are many of them, each time you want to eat a different dish with a different one. Therefore, I made as much as needed for the dish, and for the next one, you can prepare another one. I bring to your attention some of the sauces popular in the cuisines of different nations, which you can easily prepare at home.

1. "Tomato"

Chop a couple of cloves of garlic, finely chop the dill and parsley. Take as much ketchup as you want to get the product, add two tablespoons of olive oil. Add chopped herbs and garlic. Salt and pepper to taste.

If you like it spicier, add a little red hot pepper. Mix everything until smooth.

2. “Mushroom”

Boil fresh or frozen mushrooms in salted water, about 150-200 g. Cool them and chop them very finely. Add 2 tbsp. spoons of sour cream and the same amount of mayonnaise. If you don’t like mayonnaise, then you can only add sour cream, but not 2, but 4 spoons. A little horseradish wouldn’t hurt either, add two spoons of it too. Salt and pepper to taste.

3. “Garlic”

Mix two eggs, 4-5 cloves garlic, 1 tbsp salt. spoon and black pepper (to taste). Beat everything in a blender. Continuing to beat, gradually add 1 or 2 tbsp. spoons of vegetable oil. Then squeeze the juice of half a lemon into the mixture. Mix. Add 1/3 cup of kefir. Serve immediately with the dish.

Since the sauce contains fresh eggs, it is not recommended to store it. Use only freshly prepared.

4. "Tatar"

Grate the pickled or pickled cucumber. Chop a small onion as finely as possible and pour boiling water over it to remove the bitterness. Let stand for 2-3 minutes, drain the water. Chop the parsley, about a tablespoon.

Mix the prepared ingredients with 100 grams of sour cream or mayonnaise and a tablespoon of chopped horseradish. Salt and pepper to taste. If you make it with sour cream, then add 1 tbsp. spoon of olive oil.

5. "Cheese"

We will need processed cheese. Put it in the freezer for 30 minutes and then rub it on a fine grater, this will make it rub much easier. Add 2 cloves of chopped garlic to it. Season with mayonnaise and pepper to taste. You can add chopped dill.

6. “Cheese” - 2

100 gr. grate hard cheese on a fine grater. Add 3 tbsp. spoons of sour cream, 2 teaspoons of horseradish, 150 gr. mayonnaise, dill and parsley. Black and red pepper as desired.

7. "Olive"

Mix 100 grams of mayonnaise with chopped olives, you will need 70 grams of them. Add 1 clove of garlic and 1 dessert spoon of lemon juice. Salt and pepper to taste. Mix everything.

8. "Vitamin"

Grind two cloves of garlic, dill, parsley, basil and cilantro (optional), you can add other herbs. Add 2 tablespoons of kefir, mayonnaise and sour cream. Add salt and pepper to taste. If you like it spicier, add red hot pepper.

9. “Vitamin” - 2

Prepare a cucumber, 4 radishes with young tops, any greens (parsley, dill, basil, spinach, sorrel). If the cucumber has a hard skin, remove it. We cut everything and place it in a blender bowl. Beat into puree. Add a glass of sour cream, salt and pepper to taste, garlic and red pepper, if desired. Let's knock it down again. This sauce can be served with both meat and chicken.

10. "Orange Spicy"

Squeeze the juice from the orange, we will need 50 ml. or two tablespoons. Add a dessert spoon of Dijon mustard. Stir everything well, then add olive oil a little less than half a glass. Mix until smooth. Serve with fish.

11. “Mustard-honey”

2 tbsp. spoons of mayonnaise, 2 tbsp. spoons of sour cream, 2 tbsp. spoons of Dijon mustard, 1 tbsp. Mix a spoonful of honey until smooth. Add 1 teaspoon of lemon juice, 1 clove of chopped garlic and 1 tbsp. spoon of olive oil. Add salt and pepper to taste. Mix all.

12. “Beetroot”

Grate one boiled beet on a fine grater. Either grate one small onion on a fine grater or finely chop it. Also grate one pickled cucumber. Mix beets with onions and cucumbers. Add 2 tbsp. spoons of grated horseradish, 100 grams of mayonnaise or sour cream, salt and ground black pepper to taste.

European sauce recipes

1. "Provencal"

Beat one raw yolk, 10 g, at low speed until foamy. mustard, a pinch of salt and a pinch of sugar. Add 1 tbsp. a spoonful of lemon juice, and continuing to whisk, pour in 100 g in a thin stream. olive oil. Beat until the mixture turns white. If desired, add chopped parsley, or basil, or tarragon to the finished sauce. Or you can add several herbs at once.

2. "Andalusian"

Grind one small onion, add 100 g to it. mayonnaise, 1 tbsp. spoon of lemon juice, 2 tbsp. spoons of ketchup and 1 teaspoon of cognac. Mix everything until smooth. Add red hot pepper to taste.

3. Pesto

Prepare 100 ml. extra virgin olive oil, bunch of basil, 2 cloves of garlic, 50 gr. Parmesan cheese, 50 grams of pine nuts and the juice of half a lemon. Place everything in a blender bowl and blend until smooth. Serve this sauce well with any pasta, pizza, or baked vegetables.

4. “Vinaigrette”

1 tbsp. Mix spoons of wine vinegar with 3 tbsp. spoons of olive oil, add salt and pepper to taste. Used as a salad dressing.

5. “Vinaigrette with mustard”

Mix 1 tbsp. spoon Dijon mustard with olive oil until smooth, add wine or balsamic vinegar and ground black pepper.

6. "Caesar"

7. Aioli

Grind 3 large cloves of garlic, add fresh yolk, mix. Pour in 2/3 cup olive oil in a thin stream and whisk until smooth. Slowly add 1 teaspoon of lemon juice. Beat until it becomes mayonnaise. Serve with meat, fish or salad.

8. "Gribish"

Boil 3 eggs, finely chop the whites. Grind the yolks with a tablespoon of Dijon mustard. Continuing to stir, pour in a glass of olive oil in a thin stream. Add a tablespoon of vinegar or lemon juice. Grate 50 grams of gherkins on a coarse grater. Add chopped gherkins and egg whites to the mixture. Mix well until smooth. Add salt to taste, herbs if desired. Serve with salad or hot fish.

9. "Tartar"

Boil two eggs, separate the whites from the yolks. Grind the boiled yolks with two raw yolks and 40 g until smooth. Dijon mustard. Continuing to stir, add 5-6 tbsp. spoons of olive oil. Cut one pickled cucumber, two or three tablespoons of pickled mushrooms and egg whites into very small cubes. We will need another tablespoon of finely chopped green onions, which we also combine with the chopped ingredients. Now add 5 tablespoons of sour cream, combine everything and mix. Add salt and pepper to taste.

“Tartare” is served with meat and fish dishes, as well as with vegetables.

10. "English mint"

Grind fresh mint so that when crushed you get three tablespoons. Add two tablespoons of sugar, one tablespoon of vinegar and 3-4 tablespoons of boiled cold water. Mix everything and leave for two to three hours to let it brew. This sauce is good for any fish and meat dishes.

11. "Muzhdey"

Peel the head of garlic and chop through a press. Dissolve garlic in half a glass of chilled meat or chicken broth. If there is no broth, then water will also work. But then you will need to add two tablespoons of vegetable oil. Add salt to taste (less than a teaspoon of salt). Let it brew. Pepper. both ground black and red are added primarily according to desire. and of course to taste. Serve with meat and fish dishes.
12. "Swedish"

100 gr. Mix salad mayonnaise with the same amount of apple jam. Add 5 tbsp. spoons of grated horseradish. Mix everything and put it in the refrigerator to infuse.

Oriental sauce recipes

1. "Curry"

Place 1 tbsp in a glass of kefir. spoons of sour cream and mayonnaise. Add 0.5 teaspoon of curry mixture, red and black pepper to taste, 2 cloves of chopped garlic and 0.5 tbsp. spoons of vinegar. Mix everything until smooth. Place in the refrigerator to steep. Store it there.

2. “Turkish spicy”

Place 2 small onions, half a glass of chopped tomatoes, one sweet bell pepper, 2 tbsp. spoons of olive oil, salt, red and black pepper to taste. Stir, add one teaspoon of ground coriander, chopped cilantro and dill, and one teaspoon of lemon juice. Grind all the ingredients until they are in the form of small pieces. Serve with meat and fish.

3. “Sauce for manti”

I already told you how to cook it in one of the notes. But now I’ll tell you how to prepare a quick sauce for them. Pour half a glass of full-fat kefir and the same amount of full-fat sour cream into a bowl. Add chopped garlic and chopped herbs to taste. Let stand for 20-25 minutes and serve the infused product with the manti.

4. “Georgian Pesto”

Place a bunch of parsley and cilantro into a blender bowl, add 3-4 cloves of garlic and one bitter green capsicum, seeded. Beat. Add a tablespoon of walnuts, 1 teaspoon of vinegar and 1 teaspoon of suneli hops. Add salt to taste. Beat again. Let stand for 20-30 minutes.

5. “Quick chutney”

Take a glass of gooseberries, remove the stems and chop with a blender. Add 3-4 cloves of garlic, two tablespoons of dill, a tablespoon of walnuts, a small piece of ginger. Mix everything, add salt and pepper to taste.

Actually, chutney sauce should be boiled. But we have quick recipes, so we leave the boiled chutney for the next selection.

6. “Satsebeli”

Grind a bunch of cilantro. Add to it 2-3 cloves of chopped garlic, 1 teaspoon of suneli hop, 0.5 teaspoon of vinegar and a pinch of ground black pepper. Then add 1 teaspoon of adjika. Stir the mixture until smooth, you can even crush it with a masher, and add tomato paste. I add 1 cup if adding store bought. then you need to add less and add boiled water. If the paste turns out thick, then in any case you need to add water. As much as you want. Add water gradually, achieving the desired consistency. Let the sauce sit in the refrigerator for 1-2 hours.

7. "Chermoula"

Using a grater, grate the zest from the lemon, then squeeze out the juice. We will need 4 tbsp. spoons. Cut 10 sprigs of cilantro and parsley and put them in a blender bowl, and put 4 cloves of garlic there. Crush two teaspoons of coriander and three teaspoons of cumin in a mortar and add to the greens. Grind the contents, add 4 tbsp. spoons of olive oil, 4 teaspoons of paprika, lemon juice and zest. Add salt to taste, mix everything.

This option is used both as a seasoning and as a marinade for fish.

8. “Achuu tatymal”

Spicy sauce for whites, dumplings, lagman and manti. Grind two heads of garlic using a blender or garlic press, add 1 or 2 red capsicums. Pre-clean it from seeds. Pour in half a glass of hot oil and leave for an hour or two.

9. "Tonkatsu"

Stir 1-1.5 tbsp in two tablespoons of Worcestershire sauce. a spoonful of sugar until it dissolves completely. Add a teaspoon of oyster sauce, or two teaspoons of soy sauce. Add two tablespoons of ketchup. Mix everything. You can sprinkle with white sesame seeds. Served with meat dishes.

10. “Oriental mayonnaise - tum”

Crush 3-4 cloves of garlic with one teaspoon of salt into a paste. Add the juice of half a lemon. Place everything in a blender bowl and beat in the egg. When the mixture lightens, very slowly pour in 1 cup of olive oil. You can add more, the consistency of the finished product will depend on this. Mix everything until smooth. Serve with any meat dishes.

11. “Soy-garlic”

Chop 2-3 heads of garlic. Pass through a garlic press. Pour in soy sauce and let it brew. Serve with meat dishes and rice.

12. "Tahini"

Grind 1 cup sesame seeds in a coffee grinder, add 3 tbsp. spoons of sesame or olive oil. Stir and let it brew.

Today we looked at the so-called “quick” sauces for dressing salads and for additional seasoning to the main dish. There are many more delicious varieties that first undergo some kind of heat treatment. We specifically did not touch on them today. Just as we didn’t touch on those options that are one of the main components of the prepared dish. This is, for example, the famous Bechamel, and others like it.

I will talk about these and other options in one of my next posts. And in today’s material, you can easily find a sauce for every day that you can prepare in a matter of minutes.

Bon appetit!

Most often they are prepared on the basis of meat and vegetable broths, sour cream, milk or cream. Spices, as well as fresh and dried herbs, are often added to them for flavor. And today we will offer you several simple recipes that you can easily repeat at home.

Sauce for cutlets

It's very easy to add a twist to a regular family menu. To do this, just prepare a delicious gravy from tomato paste, onions and spices, and then serve it along with hot cutlets.

Ingredients:

• flour - one tablespoon;
• onions - 40 grams;
• tomato paste - two spoons;
• garlic - two cloves;
• Bay leaf;
• water - one glass;
• sugar - a pinch;
• salt, a mixture of Provencal herbs and ground pepper - to taste.

Gravy for second courses with flour is prepared very simply and quickly. You will see this for yourself when you read our recipe.

So, first you need to peel the onion and cut it into cubes. After this, fry the pieces until golden brown. You can do this in the same frying pan where you just cooked the cutlets. Pour a mixture of water and tomato paste into the onion, add spices and salt to taste, add a bay leaf. Simmer the sauce over low heat for ten minutes, and at the very end, mix it with chopped garlic.

When ready, serve it to the table along with the main dish and side dish.

Minced meat sauce

Main courses are very popular in European cuisine. They turn out very satisfying, tasty and aromatic.

Ingredients:

• any minced meat - 500 grams;
• carrots and onions - two pieces each;
• garlic - three cloves;
• tomato paste - one and a half tablespoons;
• salt, dry basil and ground pepper - to taste;
• vegetable oil.

How is meat gravy prepared for main courses? very simple and will not cause you any difficulties.

Peel the vegetables, rinse under running water and chop. It is better to grate the carrots and cut the onions into cubes. Fry the food in vegetable oil for five minutes, then add the minced meat to it.

Cover the pan with a lid and simmer the meat until cooked. Do not forget to stir the minced meat periodically, breaking it into small lumps with a spatula or fork. Add tomato paste, spices and salt to the products. After a few more minutes, pour some water into the pan, add garlic and basil. Mix all ingredients and remove sauce from heat.

It can be delicious served with pasta, potatoes or rice.

Tomato sauce for second courses

This tasty and beautiful sauce is perfect for meat and fish dishes, which are usually served with rice, mashed potatoes or pasta.

Required products:

• milk and boiled water - half a glass each;
• flour - a tablespoon;
• tomato paste - two teaspoons;
• butter - 30 grams;
• salt and black pepper - to taste.

You can prepare gravy for main courses using this recipe.

Pour flour into water at room temperature and mix with a whisk. Place a saucepan or small saucepan on the stove, and after a while melt the butter in it. Pour milk and water diluted with flour into the bowl in a thin stream. Add tomato paste, salt and spices. Stir the ingredients and cook the sauce for a couple more minutes. When the gravy thickens, you can remove it from the stove.

How to make gravy for the second course of sausages

A simple budget sauce made from affordable ingredients turns out very tasty and satisfying. And we will prepare it from the following ingredients:

• vegetable oil - one spoon;
• bulb;
• sausages - three or four pieces;
• tomato sauce - two tablespoons;
• sour cream - five spoons;
• pepper and salt - one pinch each;
• greens - to taste.

Peel the onion, cut into small pieces and fry in a frying pan. If desired, you can add grated carrots, bell peppers or tomatoes at this point. Place thinly sliced ​​sausages in the pan and continue cooking the ingredients together. Lastly, add sauce, spices and salt. Cover the gravy with a lid and simmer for ten minutes. Sprinkle the finished sauce with chopped herbs and serve it with potatoes, pasta or boiled rice.

Adults and children will enjoy this tasty and satisfying gravy. As you can see, it cooks quickly and does not require any special culinary skills.

Dried mushroom sauce

Sauces and gravies for main courses can be prepared from a variety of products. And every time a familiar dish will delight you with new shades of tastes and aromas. This time we want to tell you how to prepare a delicious and aromatic sauce from dried wild mushrooms. To prepare it you will need:

• wheat flour - a tablespoon;
• mushroom broth - 200 or 400 ml;
• greenery;
• dried porcini mushrooms - 10 grams;
• garlic - two cloves;
• thick sour cream - 100 grams;
• salt and spices.

We will describe the supplement recipe in detail below.

Place the dried mushrooms in a deep bowl, pour boiling water over them and leave for several hours. After this, transfer the preparations into a pan with water and cook them until tender. Strain the broth (we will need it later). Cut the mushrooms into small pieces.

Dry the flour in a dry frying pan, and then carefully pour the broth into it. Stir the sauce vigorously to break up any lumps. Remember that the thickness of the gravy will depend on the amount of water added.

When the mass becomes homogeneous, add sour cream, salt, mushrooms and spices. Mix all the ingredients and then cook them over low heat, covered, for a few minutes. At the very end, add chopped herbs and chopped garlic to the sauce. In a couple of minutes, the delicious one can be brought to the table.

Try serving this sauce for dinner along with potato pancakes, cutlets or chicken wings. Your family will certainly appreciate the new taste and will ask you to repeat this culinary experiment more than once.

Sweet and sour sauce

This simple recipe will make your menu more varied and interesting. Chinese sauces and gravies for main courses go well with meat, fish, vegetables and rice. Of course, you can purchase a ready-made product at any supermarket. However, the homemade version always turns out tastier, and it will cost much less.

Ingredients:

• two small onions;
• a piece of ginger root;
• two cloves of garlic;
• two tablespoons of vegetable oil;
• 20 ml sherry;
• three tablespoons of soy sauce;
• spoon of vinegar;
• three tablespoons of ketchup;
• two tablespoons of brown sugar;
• 125 ml orange or pineapple juice;
• spoon of starch;
• 20 ml water.

Peel the onion, ginger and garlic, then finely chop the food and fry it in vegetable oil for two minutes. In a separate saucepan or saucepan, combine soy sauce, sugar, fruit juice, sherry, vinegar and ketchup. Bring the mixture to a boil, and then add water mixed with starch to it. Add the frying agent to the sauce and cook it to the desired consistency.

This sauce is considered basic for Chinese cuisine, but it also goes well with European dishes. For example, it can be served with baked chicken fillet, salmon steak or beef chop.

Bechamel

When talking about various sauces and gravies for main courses, we cannot fail to mention this popular additive. This Spanish recipe differs from the French version because it uses olive oil. Your relatives and guests will surely appreciate the original taste of the sauce.

Ingredients:

• wheat flour - two tablespoons (if you want a thicker sauce, then take one spoon more);
• olive oil - 100 ml;
• onions - one piece;
• milk - 500 ml;
• spices to taste (nutmeg, allspice and bay leaf).

First, peel the onion and chop it as finely as possible. After this, fry the pieces until golden brown and add flour. Pour in the milk in a thin stream, constantly stirring the ingredients. After about ten minutes, when the liquid boils, add aromatic spices to the sauce.

If you wish, you can also add fresh chopped herbs. This sauce can be used as a gravy or for baking main courses.

Liver gravy

A tasty and satisfying addition that goes well with fried potatoes, vegetable puree, buckwheat and pasta. And if you complement the dish with pickled cucumbers, you will get a wonderful dinner or lunch for the whole family.

Ingredients:

• beef or chicken liver - 500 grams;
• two onions;
• one carrot;
• half a spoon of flour;
• boiled water - one glass;
• salt and pepper to taste;
• vegetable oil.

First, prepare the liver. It needs to be washed, cleaned of films and ducts removed. After this, cut the meat into small pieces, place them in a deep bowl, add salt and mix with flour. Wash and peel the vegetables. Cut the onion into cubes and the carrots into half rings.

Transfer the liver to a well-heated frying pan and fry it in vegetable oil. When the meat is almost ready, add vegetables to it and fry the food together for some more time. Pour hot water into the pan, close it with a lid and simmer the dish over low heat for another 20 minutes.

Serve the treat hot, along with your favorite side dish, fresh vegetable salad or pickled vegetables.

Champignon sauce

Gravy for second courses with mushrooms is very popular. It is these additives that give products a special taste and unique aroma. If you take a little time, you can surprise your family or guests with amazing dishes.

Ingredients:

• champignons - 200 grams;
• onion - one piece;
• water - 400 ml;
• half a bouillon cube;
• white flour - one and a half spoons;
• sour cream - one and a half spoons;
• mixture of herbs and spices (pepper, basil, salt) - one teaspoon;
• half a small bunch of dill;
• vegetable oil.

Boil 200ml water in a small saucepan and add the stock cube. Fry the onion and champignons cut into small pieces in a frying pan. When the excess moisture has evaporated, pour the broth into the mushrooms, add salt and spices. Simmer food over low heat with the lid closed.

Mix the remaining water with flour, salt and sour cream. Place the filling in the pan and cook the gravy for another five minutes. The finished sauce can be served along with meat, fish, spaghetti or potatoes.

Meat and sausage cheese gravy

The original combination of flavors will impress food lovers. Like all main course gravies, our sauce goes great with mashed potatoes, pasta and stewed vegetables.

Ingredients:

• minced meat - 500 grams;
• sausage cheese - 200 grams;
• soy sauce - four tablespoons;
• mayonnaise - two spoons;
• water - 100 ml;
• onions - two pieces;
• fresh herbs - one bunch;
• garlic - two cloves;
• vegetable oil.

Chop the peeled onion and combine with the minced meat. Place the mixture in a well-heated frying pan and fry it with the lid closed. Do not forget to periodically stir the products, breaking them into small pieces.

Grate the cheese and place in the frying pan. Add soy sauce, grated garlic and mayonnaise there. Add water and simmer the gravy until done. Before serving, garnish with chopped dill.

Conclusion

We will be glad if you enjoy preparing gravy for main courses at home. The recipes with photos that we have collected in this article will help you make your regular menu more varied and interesting.