Why buy mayonnaise and other sauces in the store if you can easily make them yourself - it will turn out just as well. The basis for homemade sauces can be vegetable oil, milk, sour cream, vegetables, spices and herbs.
Homemade mayonnaise on yolks
Ingredients:
- 150 ml of quality vegetable oil;
- 3 yolks;
- 1 teaspoon of mustard (paste);
- 5 teaspoons of lemon juice;
- 1/2 teaspoon of salt and sugar.
Preparation:
1. Place the yolks, mustard, sugar and salt in a blender bowl, whisk at medium to slow speed using the whisk attachment. Gradually, in a teaspoon, pour in vegetable oil - all this time, continue beating. You should get a homogeneous mass.
2. Add freshly squeezed lemon juice and beat thoroughly again. If the resulting sauce is too thick, you can add a little cold drinking water and beat again. Transfer homemade mayonnaise to a glass jar and store in the refrigerator.
Homemade mayonnaise without eggs
Ingredients:
- 100 g of sunflower and olive oil;
- 100 g of milk;
- 2 tbsp. tablespoons of lemon juice;
- 1 tbsp. a spoonful of mustard;
- 1 teaspoon of fine salt;
- 1/2 teaspoon of sugar.
Preparation:
1. In a blender bowl, combine both butter and milk. Place the hand blender at the very bottom of the bowl, turn it on at full power and gently lift it up - the contents of the bowl will become a homogeneous mass.
2. Add mustard, salt and sugar, if desired, you can add turmeric for a beautiful color and aroma. Stir in freshly squeezed lemon juice. Whisk until you get a sauce. The resulting mayonnaise can be used to dress salads and other dishes.
Wright's Sauce
Ingredients:
- 150 g of natural unsweetened yogurt;
- 1/2 fresh cucumber;
- 30 g fresh mint;
- 1 teaspoon of sugar and caraway seeds;
- 1/2 teaspoon of turmeric
Preparation:
1. Rinse the cucumber thoroughly, without peeling, grate it. Wash the mint, dry and chop finely.
2. Place herbs and cucumber in a blender bowl, add natural yogurt and spices. Whisk until a homogeneous mass is obtained. The delicate and fresh taste of Wright's sauce goes well with spicy and spicy meat dishes.
Creamy mushroom sauce
Ingredients:
- 700 g of mushrooms;
- 1 cup heavy cream
- 2 tbsp. spoons of soy sauce and vegetable oil.
Preparation:
1. Rinse the mushrooms thoroughly and cut into thin slices. Heat vegetable oil in a skillet and fry the mushrooms in it until cooked through.
2. Add the cream and soy sauce, stir and simmer for 3 minutes over moderate heat - the mixture should thicken. From these ingredients, you will get about 3 cups of ready-made sauce. You can serve it with boiled pasta or mashed potatoes.
Salsa sauce
Ingredients:
- 4 tomatoes;
- 1 hot pepper;
- 1 red onion;
- 2 cloves of garlic;
- 1 bunch of cilantro;
- 30 ml olive oil;
- 100 ml lemon juice;
- salt pepper.
Preparation:
1. Rinse and dry the vegetables. Remove seeds and partitions from the pepper, rinse it again. Cut into slices, place on a baking sheet and drizzle with olive oil. Bake for 15 minutes in an oven preheated to 200 ° C. The chunks of pepper should be browned. Remove the baking sheet and cool the pepper.
2. Make cruciform incisions on the tomatoes. Dip each tomato in boiling water for a few seconds and then remove the skin. Place the tomatoes and peppers in a food processor or blender and chop (traditionally to a coarse consistency, but a smoother sauce can be made if desired).
3. Enter lemon juice, spices and 1 tbsp. a spoonful of olive oil. Mix and add chopped cilantro. Transfer the salsa to a glass container and refrigerate for an hour. Serve with meat or fish dishes, or with corn chips.
