The annual barbecue season begins, the joy of meat eaters and picnic lovers. You can try new recipes for marinades, choose different types of meat, cook over purchased or harvested coals with your own hands, and also diversify the taste of popular barbecues with various sauces. So lovers of spicy and spicy will not quarrel over a skewer with supporters of a sweet or sour taste. There is a sauce for everyone's taste.
Spicy sauces
Lovers of hot sauces will appreciate the recipe from the hot Spanish Catalonia. For the Catalan sauce you will need:
- ½ cup chopped onions;
- ½ cup tomato paste;
- ¼ cups of sugar;
- ½ cup red wine vinegar
- ½ teaspoon Worcestershire sauce
- 1 teaspoon paprika;
- a pinch of salt;
- a pinch of ground black pepper;
- ¼ teaspoon ground chili pepper;
- ¼ teaspoon of celery seeds;
- ¼ a teaspoon of dry mustard;
- 1 cup vegetable oil
- 1 clove of garlic
Put all the ingredients in the blender bowl except the garlic, oil, salt and pepper. Pass the garlic through a press and add to the rest of the products. At low speed, mix everything into a homogeneous mass, increase the speed and gradually, in a thin stream, add oil. Season with salt and pepper to taste. Pour into a container with a tight stopper. This sauce can be stored for up to a week in a dark, cool place.
The sauce with honey and Dijon mustard has a moderate pungency and classic French taste. It also contains sour buttermilk, a byproduct left over from butter production. Take:
- ¼ cups of Dijon mustard;
- ½ cup buttermilk
- 1 cup sour cream 20% fat;
- ¼ cups of liquid honey;
- 1 teaspoon Worcestershire sauce
- 2 tablespoons lemon juice
- ½ teaspoon salt;
- 1/2 teaspoon dried thyme.
Combine all ingredients in a blender bowl, blending for 1-2 minutes on medium speed. Add some garlic and onion powder to the sauce, if desired. This sauce can be stored in the refrigerator for up to two weeks.
Fresh sauces
Sauces with a fresh, clear taste are more suitable for chicken or seafood kebabs, since pork or lamb has a pronounced meaty taste, interrupting the delicate taste of herbs. Try a Greek sauce that smells like herbs.
Prepare:
- 2 large cloves of garlic;
- 1 tablespoon chopped basil greens
- 1 teaspoon of chopped mint greens
- 1 tablespoon of chopped oregano greens
- 1 lemon;
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon ground black pepper;
- 2 tablespoons of wine vinegar
- 1 teaspoon Dijon mustard
- 1 cup olive oil
Pass the garlic through a press, squeeze the juice from the lemon. Place all ingredients except butter in a blender and blend on low speed. Add oil gradually. The finished sauce should not be too smooth. Small pieces of herbs should be visible in it.
Fresh and thick, the sauce is made from Greek feta cheese. You will need:
- 400 g feta;
- ½ cup olive oil
- juice and zest of 2 lemons;
- 1 clove of garlic;
- 1 teaspoon fresh thyme leaves.
Put the cheese in the bowl of the blender, add the garlic passed through the press there, pour in the olive oil and lemon juice, put the lemon zest and leaves of greens. Mix at medium speed. Season with salt and pepper if desired.
