The Best Recipes For Sauces For Side Dishes

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

5 delicious and quick recipes for sauce for rice or pasta

The most budgetary side dishes, and sometimes the main dishes on the menu of most people in Russia, are pasta, rice or buckwheat. Simple sauces on different bases help to diversify their taste.

With sour cream and garlic

Such a versatile and easy-to-prepare sauce can be served not only with pasta and rice, but also with vegetable dishes or meat. In season, it is better to take fresh basil green or purple - it makes the sauce more flavorful. To give the dressing a nice orange hue, you can add a little turmeric if desired.

You will need:

• 40 g garlic;
• 100 g sour cream;
• a couple of tbsp. l. mayonnaise;
• to taste - basil and salt.

Preparation:

1. Chop the basil, pass the garlic through a press or grate on a fine grater. It is convenient to use a small nutmeg grater for this purpose. You can crush the cloves of garlic with a wide knife, and then chop finely.
2. Stir sour cream with mayonnaise, add garlic with basil, salt. Mix well with a whisk or blender.
3. It is best to let the sauce stand for a while before using.

With tomatoes and onions

Tomato sauce is classified as basic. That is, on its basis, using various additives and a set of spices, you can prepare a large number of other gravies. The tomatoes that make up it become much healthier when cooked. Therefore, tomato-based sauces are considered one of the most popular for filling pasta and other dishes. It is better to choose onions for cooking with "fleshy" scales.

You will need:

• 4 medium tomatoes;
• 2 large onions;
• a couple of Art. l. olive oil;
• a couple of pinches of grated nutmeg;
• half tsp mixtures of Mediterranean herbs;
• to taste - pepper, sugar and salt.

Preparation:

1. Put ripe tomatoes in boiling water for a few seconds, and then pour over with cold water. Remove the peel from the fruit, cut it, remove the seeds, put it in a blender, grind until puree. You should get about a glass of almost homogeneous mass. Instead of fresh fruits, you can take canned in your own juice or homemade tomato juice from autumn harvests. An extreme case is tomato paste, diluted with water, but of good quality.
2. Cut the onion in half - so it is easier and faster to peel it, chop it in half rings. In a saucepan, heat the oil until the specific smell disappears, pour the onion. Fry, stirring occasionally, until a pleasant golden "blush" appears.
3. Make the fire smaller, pour the chopped tomatoes, let the mass boil, boil for 3-4 minutes, add spices, salt, pepper, mix. Cook, covered, about 10 minutes. If the sauce seems thin, open the saucepan so that excess moisture evaporates.

With prunes and apples

This aromatic, exquisite sauce will turn ordinary pasta into a culinary masterpiece. And it doesn't require any expensive ingredients. It will also suit fish and any meat. It cooks very quickly, it always turns out delicious. This recipe is a godsend for "fans" of prunes and adherents of PP, it can also be used to cook dried apricot sauce.

Ingredients:

• 150-200 g of prunes;
• 2 cloves of garlic;
• an Apple;
• 2-3 walnuts;
• third tsp hops-suneli;
• to taste - salt.

Preparation:

1. Rinse prunes well in warm water. If it is soft, then you can just pour boiling water over and let it stand, while the hard one will have to be boiled in a glass of hot water for about 5 minutes with medium heat, placing it in a small saucepan.
2. Drain part of the broth, leaving only a fourth part. Bring the dried fruit to a puree with an immersion blender, and then rub through a sieve to remove all solid particles. If the thickness of the sauce does not suit, then you can add the drained broth and mix well again.
3. Chop or grind the nuts in a coffee grinder, but so that small pieces remain. Peel and chop the apple into a prune paste. Add hops-suneli and garlic crushed by a press to the mixture, but it is better to grate it on a fine grater, salt it. Beat the mass well again with a blender. The sauce can be served hot or cold.

With tomato paste and flour

Very easy to prepare aromatic and tasty sauce. It is prepared from products that almost any housewife always has in the house, especially if the family adores borscht. If there is no wine, then you can take another half glass of broth for cooking. Pre-fry the flour in a dry frying pan until a creamy shade appears.

Ingredients:

• Art. broth;
• steam tsp tomato paste;
• 50 g butter;
• one and a half st. l. flour;
• a couple of medium onions;
• half st. dry white wine;
• 50 ml soy sauce;
• to taste - paprika, salt and pepper.

Preparation:

1. Cut the onions into small cubes, pour into a frying pan with well-heated oil, fry until transparent and a pleasant smell. Pour in soy sauce with wine, stir, simmer over low heat for about 5 minutes.
2. Cool the mass a little and mix in a blender with butter, broth, flour, soy sauce and pasta.
3. Pour the mixture into a frying pan, bring to a boil, add salt, pepper from the mill, add paprika, stir, heat for about a minute. It can be served with pasta, cereal side dishes and meat.

With milk and cream

Delicious and delicate universal sauce. Prepares easily and quickly enough. You need to use only natural oil in it without vegetable additives.

Ingredients:

• medium-sized onion;
• 40-50 g of oil;
• a couple of Art. l. flour;
• Art. cream;
• one and a half tbsp. milk;
• 5-7 cloves;
• to taste - salt and seasonings.

Preparation:

1. Melt the butter in a cast-iron pan, pour flour through a small strainer, mix, heat for a couple of minutes, let cool.
2. Mix cream with milk, warm slightly. Pour the mixture into the pan in portions, stirring well after each addition.
3. Stuff the onion with clove buds, put in the sauce, cook until cooked for about half an hour over low heat; strain. To avoid the appearance of a crust on the surface of the gravy, thin pieces of butter must be spread on top.