The best homemade sauces for meat and fish dishes

Sauce

Are you looking for a quick and inexpensive recipe? Well, if you learn how to make perfect sauces you will be able to step up the quality and taste of many dishes. To make it easier, we give you few recipes for the best sauces you can make in just a few minutes.

Sweet and sour sauce – original recipe

Much better sauce than the stuff they give you in fast food restaurants

Ingredients:

  • Soy sauce and tomato paste – 1 tablespoon each
  • Vinegar and sugar – 2 tablespoons each
  • Orange juice – 3 spoons
  • Water – 4 spoons
  • Corn flour – 1 teaspoon

Procedure:

Dilute flour with water. Take a separate bowl and mix the tomato paste, sugar, orange juice, vinegar and soy sauce. Slowly add the mixed flour and bring the mixture to a boil. Serve hot with meat dishes.

Sauce

Photo: Pixabay

Basil pesto as a timeless classic

Obviously, it goes well with pasta but you can also spread it on bread

Ingredients:

  • Parmesan – 50g
  • Basil – 60 g
  • Garlic – 2 cloves
  • Olive oil – 100 ml
  • Pine nuts – 3 spoons
  • Salt

Procedure:

Grate the cheese (not too fine), add chopped basil, diced garlic, nuts and 30 g of olive oil. Mix everything in a blender and add the remaining oil – stir constantly.

Cheese pasta sauce

The best sauce for cheese lovers.

Ingredients:

  • Soft, cream cheese – 200 g
  • Hard cheese – 50 g
  • Cream – 200 ml
  • Vegetable oil – 100 ml
  • Pine nuts – 3 spoons
  • Spices

Procedure:

Mix the cream cheese with vegetable oil and cream until smooth. Bring the mixture to boil – use low heat! Add the hard, grated cheese and spices of your choice. Cook for 3-4 minutes.

These sauces will give your dishes a new touch of flavour. Just try it.

Preview photo: Pixabay

Source: https://fresh.iprima.cz/13-receptu-na-klasicke-ceske-omacky, https://www.az-recepty.cz/kr/omacky/, https://magazin.recepty.cz/clanky/letni-omacky-jsou-v-kurzu-7-nejlepsich-receptu-od-nasich-babicek-885.html

Radek Štěpán

Gardening is my hobby, I have a lot of experience and I am happy to share it.

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