Sauces You Can Make in One Minute 0 5

A sauce is the finishing touch that adds sophistication and charm to a dish. It gives food the necessary zest, while ketchup, for all its respect, merely standardizes the taste. However, there are sauces that require neither special effort, nor time, nor financial costs, and yet can significantly diversify your menu.

For example, when the meat is already roasted, you can simply add a bit of red wine to the pan without removing it from the heat and scrape the residue stuck to the bottom well. In a few minutes, you will have a great sauce for steak.

You can also cut a lemon in half and roast it in the pan until the cut side caramelizes, and then squeeze out the juice. A little salt — and the sauce is ready, perfectly suited for fried fish or chicken breast.

In hot weather, nothing is better than Indian raita. To prepare it, grate a couple of cucumbers and squeeze out the excess moisture. Then add natural yogurt and generously chopped fresh cilantro. Season with salt, black pepper, and ground cumin. This raita will perfectly complement any piece of lamb, cooked in any way.

The Chinese know how to cook quickly, and sauces are no exception. Mix one part black rice vinegar with three parts soy sauce — you will get a great dressing for dumplings.

Or mix equal parts rice wine and soy sauce, add a little sugar, and stir thoroughly until completely dissolved. Then add peeled and finely chopped pear, a bit of shredded green onion, and sesame seeds — and you will have a versatile dipping sauce.

Making a spicy sauce is also not difficult. Finely chop ginger root, garlic, and chili pepper, pour in soy sauce, and add a little sesame oil. Let it steep for five minutes and serve, for example, with shrimp. This sauce is also great for dressing sliced cucumbers, creating a delicious snack for vodka.

For fresh vegetables, you can make a cheese sauce. Mash a bit of blue cheese with a fork, add cream cheese and low-fat cream, and mix thoroughly. The consistency of the sauce should be thick enough. Serve it with long slices of vegetables: carrots, celery, bell peppers. It also pairs well with raw champignons.

With the advent of blenders, many quick recipes have become even quicker. For example, Italian pesto, which used to require half an hour of grinding in a mortar, is now ready in just a couple of minutes. This recipe is widely known, but for convenience, let's repeat it. In a blender bowl, place a handful of pine nuts, a clove of garlic, and a handful of grated Parmesan. Turn on the blender and keep it running until you get a coarse puree. Then add a large bunch of fresh basil and, continuing to blend, gradually pour in olive oil until the pesto reaches the desired consistency. A bit of pasta or just fresh bread — and nothing more is needed.

There are also sauce recipes that require neither a pan nor a pot. For example, salsa made from charred vegetables. While the coals are burning and the meat is not yet ready, place the vegetables on them and roast. When the meat is ready, you will need no more than two minutes to finish making the sauce, simply by blending the vegetables in a blender.

Recipe for Spicy Salsa from Charred Vegetables

To prepare 2-3 servings of sauce, you will need:

1 medium onion
2 large tomatoes
2-3 chili peppers
3 tbsp sour orange juice
a small bunch of cilantro
salt

Place unpeeled onion, tomatoes, and chili peppers whole on the glowing coals. Roast on all sides, constantly turning, until the vegetables become soft and their skins char. Keep in mind that the cooking time for each vegetable may vary.

Transfer the cooked vegetables to a plate and cover with plastic wrap for a few minutes.

Peel them from the charred skins, and for the chili peppers, also remove the seeds.

Cut the vegetables into small pieces, place them in a blender bowl, and chop a little.

While chopping, add the cilantro leaves, orange juice, and salt. If you don't have a blender, chop the vegetables finely with a regular knife. If the orange juice is not sour enough, dilute it with lime or lemon juice.