Christmas is on the doorway ladies. What are you having for dinner? Stuffed turkey, lamb, pork or pasta? Whatever that is you are cooking, you can always make things better and tastier with adding some type of sauce. In the salad or on the meat sauces can add to the taste and enrich the meal. There are all kinds of sauces to choose from, we gathered 10 of the best sauces that you can use, some of them are for chicken and other for pork, they are all easy to make, some sauces require more time than the other but it is all up to you. There is plenty to choose from, don’t hesitate, try them and tell us what you think.
Easy Stir Fry Sauce
This stir fry sauce is easy and goes with everything. You will need: 2 -3 tablespoons cornstarch, 1/4 cup brown sugar, packed, 1/4 teaspoon ground ginger, 2 cloves garlic(minced), 1/2 cup soy sauce, 1/4 cup cider vinegar, 1/2 cup water and 1 1/2 cups vegetable broth. Combine all ingredients in a large glass jar with a lid and shake well.
Serve lobster, fries or potato salad with this truffle mayonnaise sauce. Ingredients:
Tartar sauce can be used in many ways and it goes with many dishes as chicken fingers, fries, pork etc.Ingredients: 2 egg yolks, 1 teaspoon mustard, 1 cup olive oil, 1 tablespoon white wine vinegar, 2 tablespoons finely-chopped gherkins, 1 tablespoon finely-chopped capers, 1 tablespoon finely-chopped parsley, 1 tablespoon lemon juice. Start with mixing the egg yolks and mustard. Add the rest of the ingredients.
Bechamel (White Sauce)
Bechamel, as it is told, is the mother off all sauces, it is the sauce that every other sauce was born. Ingredients: 60 g butter(chopped), 1/3 cup plain flour, 4 1/2 cups milk, 75 g parmesan cheese, finely grated, 1/4 teaspoon salt, good pinch ground nutmeg. Melt the butter and add flour. Stir for 2 minutes and remove from heat. Add the milk . Return to heat and cook for 12 minutes. Add parmesan, salt and nutmeg.
White Wine Sauce
Mostly combined with chicken to add elegance with just little effort. What you will need: 1/3 cup finely chopped onion, 1/2 cup fat-free, less-sodium chicken broth , 1/4 cup dry white wine, 2 tablespoons white wine vinegar, 2 tablespoons butter, 2 teaspoons finely chopped fresh chives. How to make it: Add chopped onion to a sauce pan, stir in chicken broth, white wine, and white wine vinegar and bring to a boil. Cook for 5 minutes.
Spice up the pasta dinner with this light sauce. Ingredients: 2 1/2 cups torn spinach , 2 cups fresh oregano leaves, 1 cup fresh flat-leaf parsley leaves, 2 tablespoons grated fresh Parmesan cheese, 2 tablespoons pistachios, 4 teaspoons lemon juice, 1/4 teaspoon salt, 2 large garlic cloves, 3 tablespoons extra-virgin olive oil. The making: Blend the first 8 ingredients until smooth and slowly pour oil. Voila.
Once again a white sauce that requires very little effort and goes well with fish and vegetables. Try it. You will need: 3/4 cup mayonnaise, 2 garlic cloves, minced, 1 teaspoon grated lemon rind, 1 tablespoon fresh lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper. Mix all ingredients and stir.
Espagnole (Brown Sauce)
Espagnole is one of the 5 mother sauces, it is mostly used for beef topping. Ingredients: Ingredients:1 gallon brown stock, 1 1/2 cups brown roux, 1/4 cup bacon fat, 2 cups chopped onions, 1 cup chopped carrots, 1 cup chopped celery, Salt, Freshly ground black pepper, 1/2 cup tomato puree, 1 bouquet garni. The making: whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Stir the tomato puree into the vegetables and cook for about 5 minutes and add the mixture to the mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer for 45 minutes.
This is the most commonly known pasta sauce. What you need: 1/4 cup extra-virgin olive oil, 1 medium onion,2 garlic cloves,1 celery stalk, 1 carrot, 1 pound ground chuck beef, 1 can crushed tomatoes, 1/4 cup parsley, 8 fresh basil leaves, Salt and freshly ground black pepper. The making: In a sauce pan with oil add garlic and onion. When softened add the celery and carrot, saute for 5 minutes. Add the beef and after 10 minutes add the tomatoes, parsley and basil. Season with salt and pepper.
Don’t buy mint sauce, make your own. It’s the perfect accessory for lamb meat. Ingredients: bunch of mint, pinch salt, 4 tbsp boiling water, 4 tbsp white wine vinegar, 1 level tbsp caster sugar. How to make the sauce: First, sprinkle mint leaves with salt and chop. Add the sugar and pour over the boiling water, stir and leave to cool. Stir in the vinegar. And there you have it.