Sauces and sauces for second courses: recipes

The sauces for the second dishes are most often prepared on the basis of meat and vegetable broths, sour cream, milk or cream. For the aroma, spices are often added to them, as well as fresh and dried herbs. And today we will offer you some simple recipes that you can easily repeat at home.

Sauce for cutlets

To bring a zest to the usual family menu is very simple. To do this, it is enough to prepare a delicious gravy from tomato paste, onion and spices, and then serve it along with hot cutlets.

Ingredients:

• Flour - one tablespoon;
• Onion - 40 grams;
• Tomato paste - two spoons;
• Garlic - two denticles;
• Bay leaf;
• Water - one glass;
• Sugar - pinch;
• Salt, a mixture of Provencal herbs and ground pepper - to taste.

The sauce for second courses with flour is prepared very simply and quickly. You will see this yourself when you read our recipe.

So, first you need to peel the bulb and cut it into cubes. After this, fry the billets until they are ruddy. You can do this in the same frying pan where the cutlets have just been prepared. Pour a mixture of water and tomato paste to the onions, add spices and salt to taste, put the bay leaf. Stew sauce on low heat for ten minutes, and at the very end mix it with chopped garlic.

When the gravy for the cutlets is ready, serve it to the table along with the main dish and garnish.

Minced Sauce

Meat sauces for second courses are very popular in European cuisine. They are very nutritious, delicious and aromatic.

Ingredients:

• Any minced meat - 500 grams;
• Carrots and onions - two pieces each;
• Garlic - three lobules;
• Tomato paste - one and a half tablespoons;
• Salt, dry basil and ground pepper - to taste;
• vegetable oil.

How is the meat sauce prepared for the second course? The sauce recipe is very simple and will not cause you any difficulties.

Vegetables clean, rinse under running water and chop. Carrots are best to grate, and cut the onions into cubes. Fry foods in vegetable oil for five minutes, then add minced meat to them.

Close the frying pan with a lid and cook the meat until cooked. Do not forget to stir occasionally minced meat, smashing it with a spatula or fork into small lumps. Add tomato paste, spices and salt to the products. After a few minutes, pour a little water into the frying pan, put the garlic and basil. Stir all the ingredients and remove the sauce from the fire.

Delicious gravy of minced meat can be served with pasta, potatoes or rice.

Second course tomato sauce

This delicious and beautiful sauce fits perfectly with meat and fish dishes, which are usually served with rice, mashed potatoes or pasta.

Required products:

• Milk and boiled water - half the glass;
• Flour - a tablespoon;
• Tomato paste - two teaspoons;
• Butter - 30 grams;
• Salt and black pepper - to taste.

Prepare the sauce for the second course is possible by this recipe.

Pour the flour into the water at room temperature and mix it with a whisk. Put a saucepan on a stove or a small saucepan, and after a while melt the butter in it. Pour into the dishes with a thin trickle of milk and water, diluted with flour. Add the tomato paste, salt and spices. Stir foods and cook the sauce for another couple of minutes. When the sauce becomes thicker, it can be removed from the plate.

How to make a sauce for the second dish of sausages

A simple budget sauce made from available products turns out to be very tasty and satisfying. And we will prepare it from the following ingredients:

• Vegetable oil - one spoon;
• bulb;
• Sausages - three or four pieces;
• Tomato sauce - two tablespoons;
• Sour cream - five spoons;
• Pepper and salt - one pinch;
• Greens - to taste.

Onion peel, cut into small pieces and fry in a pan. If desired, at this point you can add grated carrots, sweet peppers or tomatoes. Put into the frying pan thinly chopped sausages and keep cooking the food together. Lastly add sauce, spices and salt to them. Cover the sauce with a lid and simmer for ten minutes. Finished sauce sprinkle with chopped herbs and serve it to a table with potatoes, pasta or boiled rice.

Tasty and hearty gravy will be enjoyed by adults and children. As you can see, it is prepared quickly and does not require special culinary skills.

Sauce from dried mushrooms

Sauces and sauces for second courses can be prepared from a variety of foods. And every time the familiar dish will delight with new shades of flavors and flavors. This time we want to tell you how delicious and aromatic sauce is made from dried forest mushrooms. For its preparation you will need:

• Wheat flour - a tablespoon;
• Mushroom broth - 200 or 400 ml;
• greenery;
• Dried white mushrooms - 10 grams;
• Garlic - two denticles;
• Thick sour cream - 100 grams;
• Salt and spices.

The recipe for the additive is described in detail below.

Dried mushrooms put in a deep bowl, pour them with boiling water and leave for several hours. After this, shift the workpieces into a pan with water and cook until ready. Strain the broth (we still need it). Mushrooms cut into small pieces.

Dry the flour in a dry frying pan, and then gently pour in the broth. Stir the sauce intensively to break all the lumps. Remember that the gravity of the gravy will depend on the amount of water added.

When the mass becomes uniform, add sour cream, salt, mushrooms and spices. Stir all the products, and then cook them on low heat under the lid for a few minutes. At the very end, add chopped greens and chopped garlic to the sauce. After a couple of minutes, a delicious hot sauce can be carried to the table.

Try to serve this sauce for dinner with dranniki, cutlets or chicken wings. Your family will certainly appreciate the new taste and will repeatedly ask you to repeat this culinary experiment.

Sweet and sour sauce

This simple recipe will make your menu more diverse and interesting. Chinese sauces and sauces for second courses are perfectly combined with meat, fish, vegetables and rice. Of course, you can buy a finished product in any supermarket. However, the home variant always turns out to be more delicious, and it will cost much less.

Ingredients:

• Two small bulbs;
• A piece of ginger root;
• Two cloves of garlic;
• Two tablespoons of vegetable oil;
• 20 ml of sherry;
• Three tablespoons soy sauce;
• A spoonful of vinegar;
• Three tablespoons of ketchup;
• Two tablespoons of brown sugar;
• 125 ml of orange or pineapple juice;
• A spoon of starch;
• 20 ml of water.

Peel the onions, ginger and garlic, and then chop the products and fry them in vegetable oil for two minutes. In a separate saucepan or saucepan, combine soy sauce, sugar, fruit juice, sherry, vinegar and ketchup. Bring the mixture to a boil, and then add to it water mixed with starch. Put the roast in the sauce and cook it until the desired consistency.

This sauce is considered basic for Chinese cuisine, but it also works well with European cuisine. For example, it can be served with baked chicken fillet, salmon steak or beef chops.

Bechamel

Talking about the different sauces and sauces for the second course, we can not help but mention this popular supplement. This Spanish recipe is different from the French version, because it uses olive oil. The original taste of the sauce is sure to be appreciated by your relatives and guests.

Ingredients:

• Wheat flour - two tablespoons (if you want to get a thicker sauce, then take one spoon more);
• Olive oil - 100 ml;
• Onion - one piece;
• Milk - 500 ml;
• Spices to taste (muscat, sweet pepper and bay leaves).

First, peel the onion and cut it as small as possible. After this, fry the billets until golden and add the flour. Pour the milk with a thin trickle, without intermittent stirring. After about ten minutes, when the liquid boils, put aromatic spices in the sauce.

If you want, you can also add fresh chopped greens. This sauce can be used as a gravy or for roasting second dishes.

Grout from the liver

A delicious and nutritious supplement perfectly matches with fried potatoes, vegetable purees, buckwheat and pasta. And if you add a dish of pickled cucumbers, you will get a wonderful dinner or dinner for the whole family.

Ingredients:

• Beef or chicken liver - 500 grams;
• Two onions;
• One carrot;
• Half a spoonful of flour;
• Boiled water - one glass;
• Salt and pepper to taste;
• vegetable oil.

First, prepare the liver. It needs to be washed, cleaned of films and removed ducts. After that, cut the meat into small pieces, fold them into a deep bowl, season with salt and mix with flour. Vegetables wash and peel. Onions cut into cubes, and carrots are semirings.

Transfer the liver to a well-heated frying pan and fry it in vegetable oil. When the meat is almost ready, add vegetables to it and fry the food together for a while. Pour hot water into the pan, cover it with a lid and simmer the dish on low heat for another 20 minutes.

Serve the food to the table hot, along with your favorite side dish, a salad of fresh vegetables or pickled vegetables.

Champignon Sauce

Plums for second courses with mushrooms are very popular. It is these additives that give the products a special flavor and unique flavor. If you do not regret a bit of time, you can surprise your relatives or guests with amazing dishes.

Ingredients:

• Champignons - 200 grams;
• Onion - one piece;
• Water 400 ml;
• Half a broth cube;
• White flour - one and a half spoons;
• Sour cream - one and a half spoons;
• A mixture of herbs and spices (pepper, basil, salt) - one teaspoon;
• Half a small bunch of dill;
• vegetable oil.

Boil 200 ml of water in a small saucepan and add a broth cube to it. Fry onions and chopped small champignons in a frying pan. When the excess moisture evaporates, pour the broth to the mushrooms, add salt and spices. Simmer the food on low heat with the lid closed.

Mix the remaining water with flour, salt and sour cream. Send the pouring into a frying pan and cook the gravy for another five minutes. Ready-made sauce can be served to the table along with meat, fish, spaghetti or potatoes.

Meat and sausage cheese sauce

The original combination of flavors will make an impression on lovers of delicious food. Like all the sauces for second courses, our sauce fits perfectly with mashed potatoes, pasta and stewed vegetables.

Ingredients:

• Minced meat - 500 grams;
• Sausage cheese - 200 grams;
• Soy sauce - four tablespoons;
• Mayonnaise - two spoons;
• Water - 100 ml;
• Onion - two pieces;
• Fresh greens - one bunch;
• Garlic - two slices;
• vegetable oil.

Peel the onions and combine them with the ground meat. Put the mixture on a well-heated frying pan and fry it under the closed lid. Do not forget to mix food periodically, breaking them into small pieces.

Cheese grate and send to a frying pan. Then put soy sauce, grated garlic and mayonnaise. Pour in the water and simmer the gravy until it is ready. Before serving, decorate it with chopped dill.

Conclusion

We will be happy if you enjoy cooking at home for saucers for second courses. Recipes from the photos that we collected in this article will help you make the ordinary menu more diverse and interesting.