This sauce works well for hot dogs, shawarma, as well as hamburgers and poultry sandwiches.

You can add a small clove of garlic to the sauce for a spicier taste.

Initially, paprika had a bitter taste, and only later, by crossing, sweet paprika was obtained.

Few people know that mustard belongs to the cabbage family, and the leaves of this plant can be used in salads, having previously scalded them with boiling water in order to remove bitterness.

Sauces should be not only tasty, but also original. This is the "spicy" sauce. It is suitable for many dishes. It will go well with. The "spicy" sauce will go well with. The sauce contains sweet and fragrant paprika. It will give the sauce not only a beautiful pink color, but also a piquant taste.

Want to make the sauce even more tender? Add to taste instead of hot mustard, sweet mustard mustard... You can also add French mustard in the beans. It is best to take sour cream for this sauce of 30% fat, with it the "piquant" sauce will become more creamy and thicker.

Do not add herbs to this sauce. Paprika is very difficult to combine with other spices, due to its bright and peculiar taste, extra aromatic herbs can spoil the taste of the sauce and give it an unpleasant bitterness. Use preferably glassware for sauces. So that the paprika and mustard mix well with the sauce, and a homogeneous mass is obtained, beat the sauce with a whisk for at least 3 minutes.

Small recipe: Chicken cooked in such a sauce is very tasty. Just take a whole chicken carcass, pour over the sauce, sprinkle with olive oil, leave to marinate for 1-2 hours and then cook in the usual way in the oven at 180 ° C until golden brown. The poultry meat will become tender and unusually juicy.

For those who love something unusual and are ready to try something new, we recommend. The taste of such a dish will surprise any gourmet. You can add a mixture of colored peppers to the paprika sauce. This will make the sauce richer and tastier. Add 1 clove of garlic to the sauce to taste. But remember that this sauce cannot be kept for more than 24 hours. Paprika, as well as tends to acquire bitterness. So try to use the sauce in one go.

The rich and rich taste of the sauce will enhance the taste of any dish. The sauce goes very well with meat dishes, perfect for hamburgers and hot dogs.

Paprika and mustard sauce

For cooking you will need (based on 5 servings):

• ¼ h. L. paprika;
• 1 tbsp. l. sour cream (20% fat);
• 2 tbsp. l. mayonnaise;
• 0.5 tsp mustard medium-hot.

Preparation:

1. Mix mustard with sour cream.
2. Mix mayonnaise with paprika.
3. Let the sauces brew for 5-6 minutes.
4. Combine sauces and stir.
5. Let the sauce brew for 10-15 minutes.

The sauce is ready.

Total cooking time: 30 minutes

Do you want to enjoy restaurant dishes, sushi, rolls and other yummy without spending a single extra minute on cooking? Order food delivery on the website tokyo-bar.ru, it's cheap and easy, it is quite possible that you will be lucky to take part in a profitable promotion and win a small competition!

Good afternoon, my dear subscribers and readers!

Serve spicy sauce can be done with anything. I made pasta and tried to serve it with this delicious side dish. And she was not mistaken. Well, very tasty! Try it for health.

If you're slimming down, replace the cream with reduced fat milk. Next time I will try this option.

Cooking spicy sauce

Ingredients:

• Finely chopped dill or cilantro (I have it from the freezer) - 1/2 cup
• Onions - ½ onion
• - 1 tsp
• , cilantro, cardamom - ¼ tsp each
• Salt, red pepper - to taste
• Cream 10% fat - 200 ml
• Whole wheat flour (or 1st grade) - 1 tsp.

My cooking method:

1. Finely chop dill or cilantro

2. Finely chop the onion into cubes

3. Fry herbs and onions in ghee for 2 minutes over low heat.

4. Add, mix everything together and simmer for another 1 minute

5. Remove from heat, add half of the cream, stir and put on fire again

6. Add flour to the second half of the cream and beat with a whisk until the lumps disappear.

7. When the mixture of cream and herbs boils, immediately pour in the second part of the cream with flour, stirring continuously

8. Salt, add ground red pepper, bring to a boil and immediately remove from heat

Delicious spicy sauce ready! We serve it immediately with a hot dish. It could be. This sauce is not subject to storage, since its taste is significantly lost.

Good luck in your cooking! I look forward to your comments.

Connect to my groups

Frequent preparation of dishes for everyday use leads to the fact that we cook approximately the same dishes that become boring. Quite often in families there are situations when the hostess thinks about how to cook this? So that it was not too difficult at the same time, it didn’t take much time, and you can do with the products that are in the refrigerator. To diversify almost any dish - both the first and the second, will be able to, which is easy to prepare and perfectly adds zest to the taste of other products.

The basis of homemade spicy sauce is mayonnaise, to which minced garlic is added for piquancy. In addition to these ingredients, salty flavoring seasoning (or just salt), dried spices, a mixture of ground peppers and chopped herbs are added to the spicy sauce. It will take about twenty minutes to prepare such a sauce, but now the sauce can be used with borscht or soup, boiled or fried potatoes, dumplings and boiled eggs, or simply spread on bread.

All the ingredients for the spicy sauce are placed depending on taste preferences and will not be regulated by anyone except you. If you want a rather spicy piquant sauce - put more garlic and grind more ground peppers into the mayonnaise. The same is the case with salt, and chopped fresh herbs will add color to the sauce and give a smell (depending on the selected herbs). And besides this, you can always experiment - add a little garlic and pepper first and try the resulting spicy sauce... If it turns out to be too spicy - add mayonnaise and mix, a little spicy or salt - add the desired products.

We make a spicy sauce at home in this way - mayonnaise (about a glass) is squeezed into an empty half-liter glass jar, a pinch of chicken food seasoning is added, which, in addition to salinity, adds a spicy flavor to the sauce and squeezes several heads of garlic through the garlic. The amount of garlic depends on its pungency (young or old) and the size of the cloves. After that, a mixture of ground peppers is added to the jar, or the mixture of peppers is ground in a mill and chopped fresh herbs (parsley, onion feathers, garlic feathers) are added. And then everything needs to be mixed well and taste the sauce.

Most often spicy sauce immediately after cooking it is rather spicy and I want to add a little more mayonnaise, which dilutes the spiciness. But after standing a little and giving the pungency and smell to the entire volume of products, the sauce becomes better both in taste and in its specific smell. Such, there is not a lot of money for food, and all the dishes with which the sauce will be used will become much tastier.