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Sauce – How to Make best Homemade Sauces?

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The sauce gives your meal the real taste.

When making the sauce, it should be as cautious as to when using spices: The sauce must not kill the taste of the food that is used but should be raised.

The sauce is, therefore, a great skill that has been known since the Middle Ages. At that time, the nobles and the rich, in addition to their cooks and the pastry shop, also held high-level sauces experts. In this skill, French chefs have earned the greatest confessions.

Nowadays, they are also appreciated for cooking and constantly improving. Their important characteristic is that their composition and spices contribute to the taste of eating, and their scent and color often stimulate the appetite.

Here are some of our sauce recipes what we love 🙂

Bean and flaxseed sauce

Bean and flaxseed sauce

So delicious that you want to eat it, spread on a slice of bread.

Ingredients:

beans – 300 g
flaxseed – 50 g
garlic – 2 cloves
olive oil – 90 ml
cumin – 1 teaspoon
salt – 1 pinch
pepper – 1/2 teaspoon, minced

PREPARATION

Wash and cook the beans until softened. Save the water in which it was boiled. Rinse the beans with 150 ml of boiling water in which was cooked.

Add the oil, the ground flaxseed, and the cumin, chopped garlic, salt, and pepper.

Stir the mixture well and place in a bowl. Cool and serve

Bean and flaxseed sauce

Like a sauce, but so delicious that you want to eat it, spread on a slice of bread.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Sauce
Cuisine: Easy, and quick
Keyword: bean, easy, flaxseed, tasty
Servings: 6 people
Author: Tina

Ingredients

  • 300 g beans
  • 50 g flaxseed
  • 2 cloves of garlic
  • 90 ml of olive oil extra virgin
  • 1 tsp cumin
  • 1 pinch salt
  • 1/2 tsp minced black pepper

Instructions

  • Wash and cook the beans until softened.
  • Save the water in which it was boiled.
  • Rinse the beans with 150 ml of boiling water in which was cooked.
  • Add the oil, the ground flaxseed, and the cumin, chopped garlic, salt, and pepper.
  • Stir the mixture well and place in a bowl. Cool and serve

Eggplant tomato sauceeggplant tomato sauce

“Please, please don’t mix with kjopoolu – this is eggplant sauce, which makes every lasagna even more delicious”

INGREDIENTS:

eggplant – 1 kg

tomatoes – 1, 5 kg, canned or fresh

garlic – 1 clove

onion – 1

black pepper

oil – 6 tablespoons

PREPARATION:
Halve the eggplant, place it in a greased baking pan and grease with a spoonful of oil. Cook in a preheated oven until soft.

During this time, chop the onion and fry it in the remaining oil, and add the garlic at the end of the frying. Add canned tomatoes, which should be cut into small pieces, if whole. Cook the sauce until thickened.

Add the eggplant, which you can also cut into smaller ones. Add salt and pepper to taste. Boil the sauce for another ten minutes.

This eggplant sauce is suitable for different types of pasta, lasagna, chicken, and fish.

Eggplant tomato sauce

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Sauce
Cuisine: European
Keyword: eggplant, sauce, tomato
Servings: 6 people
Author: Tina

Ingredients

  • 1 kg eggplant
  • 1,5 kg tomatoes canned or fresh
  • 1 clove garlic
  • 1 onion
  • salt and black pepper to taste
  • 6 tbsp olive oil extra virgin

Instructions

  • Halve the eggplant, place it in a greased baking pan and grease with a spoonful of oil.
  •  Cook in a preheated oven until soft.
  • During this time, chop the onion and fry it in the remaining oil, and add the garlic at the end of the frying. 
  •  Add canned tomatoes, which should be cut into small pieces, if whole.
  • Cook the sauce until thickened.
  • Add the eggplant, which you can also cut into smaller ones.
  •  Add salt and pepper to taste.
  • Boil the sauce for another ten minutes.

Muhammara – Arabic red pepper saucemuhammara red pepper sauce

pepper – 6 pieces, red

hot peppers – 2 pieces

nuts – 30 g, ground

lemon juice 1 tablespoon

olive oil 3 teaspoons

salt 2 pinches

black pepper – 1/4 teaspoon, ground

cumin – 1 pinch

PREPARATION
Red peppers and hot peppers bake and peel. Remove the seeds and stems.

Cut peppers into large pieces and mash with nuts and cumin.

Add the olive oil slightly until a very thick sauce is obtained. Add salt, lemon juice, and black pepper and mix again.

Cover with a lid or plate and left in the refrigerator for one hour and serve with roast meat.

Muhammara – Arabic red pepper sauce

Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Sauce
Cuisine: Arabic
Keyword: easy, red pepper, sauce, tasty
Servings: 6 people
Author: Tina

Ingredients

  • 6 pieces red pepper
  • 2 pieces hot peppers
  • 30 g nuts
  • 1 tbsp lemon juice
  • 3 tsp olive oil extra virgin
  • 2 pinches salt (Himalayan)
  • 1/4 tsp black pepper ground
  • 1 pinch cumin

Instructions

  • Red peppers and hot peppers bake and peel. Remove the seeds and stems.
  • Cut peppers into large pieces and mash with nuts and cumin.
  • Add the olive oil slightly until a very thick sauce is obtained.
  • Add salt, lemon juice, and black pepper and mix again.
  • Cover with a lid or plate and left in the refrigerator for one hour and serve with roast meat.

Homemade Ajvar-The Best Balkans Caviar

 

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