Spicy sauces. Spicy tomato sauce Spicy gravy

Various tinctures and balms are often used as spices for preparing spicy sauces. These drinks - both industrially produced and homemade - have their own taste, color, aroma and, like many other food products, are used as additives to improve taste. They often play an extremely important role in cooking, in particular various sauces, although they are usually used in small quantities. They give the dish a unique spicy taste.

Sauces are an aromatic and flavor component of many dishes. They are, without any doubt, one of man's best culinary inventions. Each nation prefers its own sauces, adding various strong alcoholic drinks as spices. In our opinion, it is more convenient and practical to use balms and tinctures, which are always at hand and cost much less than cognacs and wines, which are traditionally added to various sauces and gravies.

Various herbs included in tinctures and balms give sauces an extraordinary taste and aroma. With their help, you can diversify already known types of sauces by changing the proportions of added balms or tinctures. Often these drinks replace vinegar and wine, as well as some aromatic herbs and root vegetables.

Note that for preparing sauces it is best to use tinctures, since they are more neutral and, moreover, mostly colorless, so using them, you do not have to worry about the appearance of your dish being spoiled.

Below we offer you recipes for spicy sauces.

SPICY SAUCE FOR MEAT DISHES

Required: 600 g of broth, 70 g of champignons, 30 g of lemon juice, 100 g of “Anniversary Special” or any other colorless tincture, 30 g of butter or margarine, salt, pepper, and other spices.

Cooking method. Evaporate the meat broth for 20–30 minutes. Then sauté the flour in butter and dilute with this broth. Add raw white roots, fresh mushrooms (champignons) and cook everything together for about an hour, occasionally skimming the resulting foam from the surface.

Then add lemon juice (it can be replaced with citric acid - a few crystals should be diluted in 2 tablespoons of warm boiled water), tincture, ground red pepper, and salt. Stir well and strain through a napkin or gauze. Bring the finished sauce to a boil again and season with butter.

This sauce should be served with steamed cutlets, chicken and chickens.

HORRISH SAUCE

Required: for 1.5 cups of grated horseradish - 1.5 cups of 9% vinegar, 1 tbsp. l. “Riga black balsam”, 2 cups boiled water, 2 tsp. sugar and salt.

Cooking method. Grate the peeled and washed horseradish. Place in a bowl and pour boiling water over it, closing the lid for a few minutes. When the mass has cooled, add vinegar, balm, salt, sugar and mix everything thoroughly.

This sauce can be used both for preparing various cold dishes and as a savory snack.

SAUCE WITH HORSERADISH AND BEET

Required: for 1.5 cups of grated horseradish - 1 cup of 9% vinegar, 1 large beet, 1 tbsp. l. any colorless tincture, 2 tbsp. l. boiled water, sugar and salt.

Cooking method. Place the grated horseradish in an enamel bowl, pour boiling water over it and cover with a lid for a few minutes. After the mixture has cooled, add the boiled and finely grated beets. Then all the other ingredients.

SAUCE WITH HORSERADISH AND SOUR CREAM

Required: for 1.5 cups of grated horseradish - 3 cups of sour cream, 2 tbsp. l. “Pepper” tincture, 1.5 tsp. sugar and salt.

Cooking method. Mix the prepared and chopped horseradish with sour cream, then add salt and sugar, tincture, mix everything thoroughly. The sauce can be served with cold dishes or as an independent snack.

HAM SAUCE

Required: 200 g cheese, 200 g thick sour cream, 70 g ham, 2 tbsp. l. “Belarusian” balsam, salt, pepper, caraway seeds.

Cooking method. Cut the ham into small cubes and add to the mixture of cheese, sour cream, salt, pepper, cumin and balsam, previously beaten with a whisk or mixer until smooth. Mix the mixture thoroughly again and place in the refrigerator for 1 hour.

Serve along with cold appetizers.

SAUCE WITH SPICY CHEESE

Required: 200 g of cheese or cottage cheese, 200 g of thick sour cream, 2 tbsp. l. spicy mixture “Adjika”, 3 tbsp. l. “Kebab” sauce or spicy ketchup, 3 tbsp. l. “Pertsovka” or “Erofeich”.

Cooking method. All components are mixed and whipped in a mixer or whisk until smooth. The finished sauce is kept in the refrigerator for about an hour.

SAUCE WITH MUSHROOMS

Required: 200 g cottage cheese, 200 g thick sour cream, 100 g cheese with porcini mushrooms (can be replaced separately with cheese and mushrooms), 50 g green onions, 4 tbsp. l. “Anniversary special” tincture, salt, pepper.

Cooking method. Grate the cheese with porcini mushrooms on a fine grater, mix with cottage cheese, sour cream, salt, tincture and beat with a whisk or in a mixer until smooth.

Mix the whipped sauce with chopped green onions and keep in the refrigerator for about an hour.

SPANISH OLIVE SAUCE WITH “ARASHAN” BALM

Required: 250 g of hard cheese or cottage cheese, 60 g of thick sour cream, 60 g of olives, 1 tbsp. l. spicy mixture “Adjika”, 4 tbsp. l. Arashan balm.

Cooking method. Beat cheese, sour cream, adjika and balsam together in a mixer or with a whisk until smooth, then add olives to the mixture, after removing the pit and finely cutting into slices. Mix everything carefully. The finished sauce must be kept in the refrigerator for 1.5 hours.

SAUCE WITH APPLE TINCTURE

Required: 100 g of sweet “Apple” liqueur, 3-4 cloves of garlic, 6 eggs, 250 g of Swiss cheese, 60 g of butter, herbs, salt and pepper.

Cooking method. The tincture should be evaporated over low heat, avoiding rapid boiling, to half the original volume. After this, cool it and mix with garlic, ground with salt, eggs, grated cheese, pre-melted butter and pepper.

Pour the mixture into an enamel bowl and heat over low heat, stirring continuously until the sauce thickens to the consistency of liquid semolina porridge.

Serve this sauce hot with the addition of fresh chopped herbs.

WHITE SPICY SAUCE WITH tarragon

Required: 800 g of white sauce, 100 ml of 9% vinegar, 4 egg yolks, 140 g of butter or margarine, 1 tbsp. l. “Anniversary special” tincture, 20 g tarragon, 50 g onions, 70 g parsley, black peppercorns.

Cooking method. White sauce: Boil meat or fish stock. Saute the flour in butter or creamy margarine. Slowly stir it into the hot broth intended for the sauce and simmer for an hour. Before turning off, add salt and strain.

Finely chop the prepared onion and parsley, chop the peppercorns along with the tarragon stalks. Place everything in a deep enamel bowl, add vinegar and boil in the bowl with the lid closed for 10 minutes. Then add the cooled white sauce and cook for another 5-10 minutes. After cooling it to 70 °C, add egg yolks, boiled with continuous stirring with broth and butter in a steam bath, and the “Jubilee” tincture. Then add salt and pepper.

Quite spicy, this sauce is served with various fried meat dishes.

RED SAUCE WITH CRANBERRY TINCTURE

Required: 600 g brown meat broth, 50 g butter or margarine, 25 g wheat flour, 80 g tomato paste, 50 g onions, 100 g carrots, 30 g parsley, 20 g sugar, 50 g sweet “Cranberry” liqueur , 50 g pepper seasoning, 20 g butter, salt, spices and herbs.

Cooking method. Wash and cut the carrots, parsley and onions into small cubes, sauté in butter or margarine along with tomato paste. Place margarine in a deep, thick-bottomed frying pan, let it melt, add wheat flour and sauté until brown.

Then dilute with meat broth, add the roots and cook for 45 minutes. Then add the tincture, spices, salt, sugar, pepper seasoning and cook for another 20–25 minutes. Strain the finished sauce, bring to a boil and season with butter and herbs.

Cooking method. Brown meat broth: wash and finely chop 500 g of bones (veal, beef or pork), fry in the oven at 160–170 °C until dark brown. Half an hour before the end of frying, add roots and onions (25 g each of carrots, celery, horseradish and onions), stirring frequently so that they do not burn.

After this, place the bones with the fried vegetables in a wide open pan, add water (about 1 liter) and simmer over low heat for 5-6 hours. Then add spices (bay leaf, pepper) and cook for another 4 hours, periodically removing fat.

To improve the taste, you can add meat juice. Drain and strain the finished broth, which should have a dark brown color, the smell of roots and the taste of strong meat broth. Pour into a bottle, close it and put it in the refrigerator. Well-cooked meat broth solidifies into a jelly (it is called fumé, which is used for many spicy sauces).

If you dilute fume with hot water in a ratio of 1:9, you will get a brown broth.

SPICY SAUCE WITH TINCTURES

Required: 850 g of red main sauce, 70 g of butter, 50 g of “Jubilee Special” and 50 g of “Mint” liqueur, 100 g of fumé (see above), 40 g of onions, 40 g of carrots, 25 g of parsley and celery, 40 g tarragon, a little ground pepper.

Cooking method. The red main sauce is prepared as follows: prepare the brown broth (see the previous recipe for the preparation method), strain and divide into two parts. Saute the wheat flour without fat and, having cooled it to 60–70 °C, add it to the warm broth with continuous stirring. Whisk the resulting mass until the lumps disappear.

Saute the onion with carrots and parsley, add tomato puree and the second half of the broth. Bring the mixture to a boil. Then mix both preparations and cook over low heat for half an hour.

At the end of cooking, you need to add burnt sugar, which will give the sauce a pleasant red tint. Strain the sauce through a sieve, bring to a boil and cool.

Combine the mixture prepared in this way with the red main sauce, fume and boil everything together for about 30 minutes. At the end of cooking, salt the dish to taste, add ground black pepper, then strain and let cool slightly.

Add finely chopped tarragon petals to the prepared sauce and boil.

Serve the sauce with fried meat, meat cutlets (veal, pork, lamb), poultry and egg dishes.

RED SAUCE WITH CHERRY TINCTURE

Required: 800 g of red main sauce, 150 g of concentrated chicken broth, 100 g of sweet “Cherry” liqueur, 200 g of grape vinegar, 50 g of green onions, 60 g of celery and parsley, 2 cloves of garlic, a little red hot pepper, 2 black peas pepper

Cooking method. Mix chicken broth with grape vinegar. Chop parsley, celery, green onions, garlic and add to this mixture. Place the pan over low heat, add the peppercorns and cook for 20 minutes. Then pour in the hot red sauce and simmer everything together for 30-40 minutes. Pour the “Cherry” tincture into the finished strained sauce, add red pepper, salt and bring it to a boil again.

This spicy sauce should be served with poultry and game dishes.

RED SAUCE WITH GREENS

Required: 900 g of red main sauce, 50 g of fumé, 50 g of butter, 150 g of any balm, several walnut kernels, a little cloves, black peppercorns, 10 g of salt, 75 g of parsley and celery, 80 g of onions.

Cooking method. Finely chop the onion, parsley and celery, crush the cloves and put everything together in a deep saucepan with a thick bottom. Pour in the balm and cook under the lid.

After 5-7 minutes, add the red main sauce, fume, chopped nuts, parsley (stems) and simmer again over low heat for 10 minutes, skimming the foam that appears from the surface of the sauce from time to time.

Strain the finished sauce through a fine sieve and add salt and butter to taste. Scald the parsley stems with boiling water, chop and add to the sauce.

tarragon vinegar sauce

Required: 900 g of red main sauce, 100 g of broth, 100 g of onions, 120 g of 3% tarragon vinegar, 100 g of “Southern” or “Suzdal” tincture, pepper, salt.

Cooking method. Finely chopped onions should be boiled in one of the indicated infusions in a deep frying pan so that 1/3 of the original volume remains.

Pour the red main sauce into an enamel bowl, add the broth and sauté, then salt, pepper and tarragon vinegar. Bring the sauce back to a boil. Then cool and serve with hot fried meat.

SAUCE WITH BLACK RIGA BALM FOR MEATBALLS

Required: 800 g red main sauce, 40 g butter or margarine, 100 g onions, 80 g carrots, 100 g black “Riga” balsam, 20 g parsley or celery, 50 g sweet green pepper, 1 g black peppercorns , 3–4 bay leaves.

Cooking method. Finely chop the prepared vegetables and sauté in butter until they brown slightly. Make sure they don't burn. Combine them with red base sauce, add spices; cook over low heat, stirring, for 10 minutes. Balsam is added at the end of cooking.

Usually this sauce is served hot with meatballs, as well as cutlets, meatballs, etc.

EGG SAUCE WITH “JUBILEE” TINCTURE

Required: 5 eggs, 3 egg yolks, 180 g of powdered sugar or granulated sugar, 550 g of “Special Anniversary” tincture, 1–2 tsp. lemon juice, 1/2 tsp. lemon zest, salt.

Cooking method. Beat eggs and egg yolks separately with sugar. Heat the tincture. In a large enamel bowl with a thick bottom, carefully (so that the foam does not shrink) pour the beaten yolks in small portions one at a time. Then add wine, lemon zest and place everything on low heat. Then beat until a fluffy mass is formed.

Serve with puddings and casseroles.

ONION SAUCE WITH “PEPPER”

Required: 800 g red main sauce, 45 g butter margarine, 30 g butter, 300 g onions, 2 tbsp. l. “Peppers”, 1 tsp. sugar, 75 g 9% vinegar, 0.5 g peppercorns, 0.2 g bay leaf.

Cooking method. Cut the onion into rings, lightly sauté in butter until golden brown. Pour vinegar into the sauteed onion, add peppercorns, bay leaves and boil for 10 minutes. After this, add the red base sauce, salt and sugar to taste and cook for 10-15 minutes on low heat. At the end of cooking, season with butter and add “Pepper” tincture.

Serve this original sauce with stewed meat, meatballs, and cutlets.

SPICY ONION SAUCE

Required: 800 g red main sauce, 45 g butter margarine, 30 g butter, 300 g onions, 1 tsp. sugar, 75 g 9% vinegar, 100 g grated horseradish, 50 g Southern tincture, peppercorns, 2 bay leaves.

Cooking method. Finely chop the onion and sauté in butter until almost cooked. Add vinegar, peppercorns, bay leaves and boil for 10 minutes.

Combine the resulting mass with the red main sauce and, adding salt to taste, cook for 10–15 minutes over low heat. Bring to a boil, season with “Yuzhnaya” tincture, sugar and butter.

Horseradish can be placed on the dish immediately before serving or added to the broth, which is then poured over the dish.

This spicy sauce should be served with fillets, languettes, meatballs and cutlets made from minced meat.

We think that the recipes we have given for spicy sauces with the addition of various infusions and balms will be appreciated by you. In addition, with just a little ingenuity and imagination, you can, based on our recommendations, invent your own completely new and original sauces that will diversify your daily diet and add brightness and uniqueness to any family feast.

257 options for preparing the “spicy sauce” recipe step by step with photos on the website

This wonderful, very thick spicy tomato sauce is recommended to be served with boiled pasta, fish dishes, as well as baked meat, and its advantage is that it is very quick to prepare.

INGREDIENTS

So, to prepare a quick spicy tomato sauce recipe you will need a set of ingredients such as:

• spicy ketchup (420 ml);
• a mixture of chopped fresh spicy herbs (one and a half tablespoons);
• red juicy bell pepper (one piece);
• mustard seeds (half a teaspoon);
• thick sweet soy sauce (at your discretion);
• olive mayonnaise (one and a half tablespoons);
• sweet mustard (half a tablespoon).

COOKING

1. Wash the red bell pepper and chop it finely, first removing the stem and seeds, then add chopped herbs, mustard seeds, soy sauce, olive mayonnaise, sweet mustard, and spicy ketchup.
2. Combine all these ingredients in one deep bowl of the most suitable size and beat with a mixer.
3. Serve prepared spicy tomato sauce with meat or boiled spaghetti.

Bon appetit!