True gourmets know that shish kebab is served with a well-chosen sauce. The simplest dressing is a mixture of ketchup and mayonnaise, which has become boring for everyone and is unlikely to fully emphasize taste qualities meat, making the dish truly aromatic and tasty. But do not limit yourself to this, because recipes for barbecue sauces are distinguished by a huge variety, from which you can choose any, if you need to cook a truly real meat masterpiece. Now we will show you how to make barbecue sauce at home at nine original versions step by step and with a photo.

Tomato dressing

Ideal for any barbecue, not only meat, but also fish. It is best cooked from natural tomato paste red saturated color.

1. Place a glass of warm water and a liter of tomato paste in a saucepan, stir and put on medium heat. Stir all the time until it boils;
2. When the mass boils, add a finely chopped onion to it, salt, pepper, add any greens and a little basil;
3. Let the mixture simmer for four minutes, remove from the flame, finely chop five medium cloves of garlic and place in a saucepan, then let the dressing cool to 20 degrees.

As you can see, tomato sauce for kebabs is made very quickly and easily and is one of the most popular.

Georgian barbecue dressing

This kebab sauce lovers of spices will really like it, because it has a unique aroma and a special spicy piquancy.

1. Take one and a half kilograms of tomatoes, remove the skin from each and cut them in half, while removing the seeds. Grind the remaining pulp in a blender;
2. Place the resulting thick mass in a saucepan and cook, after it boils, over a low flame for about 20 minutes;
3. Put in the dressing five minutes before the end of cooking, a finely chopped head of garlic, a small bunch of your favorite greens (parsley, dill, cilantro) and one sprig of oregano and basil. A half is also added big spoon adjika and a little red ground pepper;
4. Everything is mixed well, the saucepan is covered with a lid and cooled. After that, the product can be served with the meat.

Kebab dressing with soy sauce

A popular barbecue sauce, the cooking process of which is very quick. You can also use it as a marinade in which meat is soaked.

1. One part of soy sauce (half a glass) is thoroughly mixed with three parts of mayonnaise (one and a half cups);
2. Add black pepper (to taste) and a clove of garlic grated on a small grater, then beat everything well with a fork. The dressing turns out to be quite spicy.

White sauce

The cooking scheme is as follows:

1. Chop one onion and three cloves of garlic in a blender or chop finely by hand;
2. Preheat a frying pan, put five large tablespoons of butter and vegetables in it, fry everything together a little, remembering to stir regularly;
3. Add 130 g of dry white wine, mix well and simmer the dressing on low flame until it becomes less than half;
4. Next, pour in lemon juice (4 small spoons), add 200 g of mayonnaise, a tablespoon of sugar, mustard to taste, pepper and salt. White sauce for barbecue served cold.

Armenian kebab sauce

1. Dissolve half a jar (500 g) of tomato paste with a glass of water, put on medium heat and wait until the mass boils;
2. Next, add a medium bunch of finely chopped green onions, dill, cilantro and parsley;
3. At the end, place the grated head of garlic, cook the mixture for five minutes and let it cool. You will get a truly original addition to a meat dish.

Tkemali dressing

Simple yet original plum-flavored meat addition. The cooking instructions are as follows:

1. Rinse 300 g of plums well and free from pits, then grind in a meat grinder;
2. V finished mass add a small spoonful of sugar and half a teaspoon of salt, then put on gas, bring to a boil and hold after that for another five minutes;
3. Combine the mixture with cilantro and dill to taste, add two chopped garlic cloves, ground red pepper and coriander also to taste;
4. Bring to a boil again and remove immediately from the flame. The finished product is served cooled.

Pomegranate dressing

In combination with meat or white fish, it reveals a unique taste palette dishes.

1. Combine one and a half glasses in a saucepan fresh juice a pomegranate and two glasses of sweet red wine;
2. Next, put 3 large spoons finely chopped basil, 4 chopped garlic cloves, a dessert spoon of sugar, add to taste and add pepper;
3. Bring the mixture to a boil, reduce the gas to the minimum level, cover the container with a lid and boil the contents for 15 minutes;
4. 5 minutes before turning off, add a small pinch potato starch soaked in red wine;
5. Mix the components well, warm them up slowly and bring them to a thick consistency;
6. Cool the finished mixture and serve.

Yoghurt dressing

1. Grate a large cucumber, finely chop one chili pepper, chop a bunch of dill. Also add 3 grated garlic cloves;
2. Put the contents of one package in a saucepan Greek yogurt, here add the "green mixture" from the previous step, salt and pepper, add a little balsamic vinegar and mix the ingredients thoroughly. The finished product can be served immediately.

Baked Pepper Sauce

An original dressing for lovers of spicy and savory.

1. Bake three bell peppers and half a red chili pepper at 230 degrees (in the oven or grill), then immerse them in cold water for a few minutes. Get rid of the skin and seeds;
2. Put in a blender, put a pinch here ground cinnamon, a little allspice, a large spoonful of olive oil, salt;
3. Grind the mixture until smooth and serve chilled.

As you can see, to make your own original homemade sauce for barbecue, you don't need professional skills or any exotic products... These simple recipes will diversify your favorite meat dishes and help them sparkle with new flavors.

Video: A simple recipe for a delicious tomato sauce for kebabs

Do you like kebab? Then you probably know that it is gorgeous dish served on the table with a perfectly matched sauce. The most simple option dressing in this case can be ketchup or mayonnaise, however, they cannot emphasize all the advantages of meat and make it truly tasty.

Today we will discuss the most best recipes barbecue sauces. It is quite possible to cook them at home. So here we go! And we dare to assure you that after reading the article, you will definitely be able to find the perfect dressing for cooking meat!

Tomato classic

Tomato dressing is perfect for any kind of kebab. It can be made from both fish and meat, because in this case, the tomato will be able to emphasize the dignity of any culinary masterpiece cooked on the grill.

So, if you want to make red kebab sauce at home, take a look at Georgian dressing. In this case, you need to purchase one and a half kilograms of tomatoes, then remove the skin from each tomato and cut the fruit into 2 parts. In addition, seeds must be removed from each tomato. Thus, you will receive exclusively pulp, which must be chopped with a blender.

You will get a thick mass, which should be placed in a saucepan and cooked until boiling, as well as 20 minutes after boiling, but over low heat. A few minutes before the end of cooking, you need to put chopped garlic, a chopped bunch of herbs, as well as a sprig of basil and oregano in a saucepan. In addition, you can add ground red pepper and a large spoonful of adjika, or two or more if desired.

So you have prepared the red sauce. Stir it again, then cover and let it brew and cool. After a while, you can serve a delicious Georgian addition to the kebab!

Soy sauce

Making kebab sauce at home using soy sauce takes minimal amount time. To do this, you will need 1 glass of soy sauce, as well as other ingredients: mayonnaise, spices and your favorite seasonings, herbs to taste.

First, you need to mix half a cup of soy sauce with one and a half cups of mayonnaise. Then add black pepper and several heads of garlic there, which should first be grated on a fine grater. After that, you need to beat everything very carefully with a fork or other special device. So you have prepared a spicy and very simple refueling, which can also emphasize all the advantages of barbecue. If desired, you can add herbs to the mixture.

As you can imagine, this sauce is best for those situations where you either forgot to prepare the sauce in advance, or you simply did not have time for this. It turns out that in just a few minutes you have prepared original dressing for meat that you and your friends will love!

White sauce

If you are a foodie, then you have probably wondered how to make a white kebab sauce at home. In fact, everything is quite simple, because the cooking process of this dish will not take you long.

To get started, you need to chop 3 heads of garlic and one onion using a blender, or simply chop them carefully by hand. Next step preheat a skillet, then place a few large tablespoons of butter on it. When the butter has melted, you can add vegetables. Then all this must be fried and at the same time do not forget to stir constantly.

In the next step, you can add 130 milliliters of white wine. In this case, it is advisable to use dry. In the same way, you need to mix all the ingredients well, and then simmer over low heat until the amount of dressing decreases by about 2 times.

Now add 4 small spoons of lemon juice, 200 grams of mayonnaise, add one tablespoon of sugar, and add mustard, pepper and salt to your taste. Now let the dressing cool down, because it is customary that the white kebab sauce is served exclusively cold.

Armenia

To prepare Armenian sauce for barbecue at home, you must use 500 grams of tomato paste, water, green onions, parsley, dill, cilantro and garlic. The cooking process is quite simple and will not take you even 20 minutes.

First, you need to mix 500 grams of dark red tomato paste with one glass of water. Pour it all into a saucepan or skillet and place on medium fire... Wait until the mass begins to boil.

The next step is to add finely chopped green onions, cilantro, parsley and dill. Stir the mixture well, and after a few more minutes, chop or grate a few cloves of garlic, add them and mix thoroughly again. For another 5-10 minutes, the sauce must be boiled over low heat. Then let it cool down.

So, making Armenian barbecue sauce at home is not a problem. As a rule, it is served with meat. This dressing can perfectly complement the taste of fragrant juicy barbecue!

Garnet

The modern pomegranate barbecue dressing goes well with white fish and any type of meat. It is this sauce that will reveal the unique taste of this or that dish.

So, in this case, you need to mix two glasses of sweet red wine, as well as one and a half glasses of freshly squeezed pomegranate juice. Three large tablespoons of basil should be added to this mixture, which must first be finely chopped. Also put in there 4 chopped garlic cloves, a small spoonful of sugar and salt and pepper of your choice.

Now you need to put the mixture on fire and bring to a boil. When the mass boils, the fire must be kept to a minimum. Place a lid on the saucepan and simmer the contents for at least 15 minutes over very low heat. About 5 minutes before the end of cooking, add a pinch of potato starch, which you must first soak in red wine. Mix all the ingredients well again, then bring the mass to a thick consistency.

The finished mixture needs to stand for a while to cool down and become even thicker.

Yogurt

Who would have thought that in the 21st century it would be possible to make even a barbecue dressing from yogurt! To prepare original sauce for meat dish, you need to rub large cucumber on a grater, chop 1 chili pepper very finely, and chop a bunch of dill. Also, be sure to grate three small cloves of garlic on a fine grater.

Now mix everything thoroughly - and finished product can be served as it is consumed cold.

It's not just meat. Barbecue sauces are as important as meat and marinade. You can, of course, buy ready-made sauce, but true gourmets prefer to cook sauces themselves.

We offer you 10 recipes for the most delicious sauces that will emphasize the taste of barbecue, making it perfect.

Homemade barbecue sauces

1. Mustard Sauce

Mustard sauce is able to reveal the taste of any meat. This sauce is especially good for pork. Mustard sauce can also be used for the marinade, it will not only prevent the juice from leaking out of the meat, but also transfer its unrepeatable aroma dish.

Ingredients:

• 1 glass ready-made mustard

1/2 cup balsamic vinegar

2 tbsp. l butter

1 tbsp. L Worcestershire sauce

1 tbsp. l lemon juice

1 tsp ground black pepper

Combine all ingredients in a heavy-bottomed saucepan and simmer for 30 minutes, stirring occasionally.

Let cool and the sauce is ready.

There are many beer-based sauce recipes. We offer you a sauce based on light beer... This sauce goes well with both meat and potatoes.

Ingredients:

• 200 ml light beer
• 2 tbsp. l soy sauce
• 1 tbsp. l balsamic vinegar
• 1 tsp sugar
• 2 tbsp. l of vegetable oil
• 1 onion
• 2 cloves of garlic
• Ginger, pepper to taste

1. Fry onion and garlic until transparent.

2. Transfer to a saucepan, pour in beer and simmer for 10 minutes over low heat.

3. Mix the grated ginger, soy sauce, balsamic vinegar, sugar and add to beer.

4. Boil for another 10 minutes.

5. Add pepper to taste.

If the sauce is thin, you can add a little starch.

If you want the sauce to be a homogeneous consistency, rub through a sieve.

Tomato sauce goes well with kebabs. It goes especially well with pork ribs.

Ingredients:

• 2 cups ketchup
• 1/2 glass of water
• 1/3 cup apple cider vinegar
• 1/3 cup brown sugar
• 2 tbsp. l of finished mustard
• 1 tbsp. l garlic powder
• 1 tbsp. onion powder
• 1/2 teaspoon cayenne pepper

Combine all ingredients in a saucepan and simmer for 20-25 minutes over low heat, stirring occasionally. Cool, pour into a jar and refrigerate.

4. Applesauce for barbecue

Highly delicious sauce, moderately spicy, with a sweet and sour taste. Suitable for any meat. The sauce, sealed in sterile jars, can be stored for up to 6 months.

Ingredients:

• 1 cup ketchup
• 1/2 cup applesauce
• 1/4 cup apple juice
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup grated onion
• 2 tsp red ground pepper
• 0.5 tsp garlic powder
• 0.5 tsp white pepper

In a heavy-bottomed saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer the sauce for 15 minutes, cool and pour into the jar.

Moho sauce - an irreplaceable companion Cuban cuisine... It is used as a separate sauce and as a marinade for meat. It is especially good for pork.

Ingredients:

• 15 cloves of garlic
• 1 chili pepper
• Juice of 1 orange
• Juice of 1 lime
• 50 ml olive oil
• 1 teaspoon dry basil
• 1 teaspoon dry oregano
• 0.5 tsp ground cumin(zira)
• Salt, black pepper to taste

1. Grind the garlic, oregano, basil, chili and cumin in a mortar.

2. Add a little salt for a better grind.

3. In a bowl, mix olive oil, orange and lime juice, salt, pepper.

4. Add garlic paste and mix.

Cuban sauce is ready.

Ingredients:

• 240 ml neutral ketchup
• 120 g brown sugar
• 1 teaspoon Worcestershire sauce
• 120 g honey
• 1 teaspoon apple cider vinegar
• 0.5 tsp garlic powder
• Salt, pepper to taste

Barbecue sauce

7. BBQ sauce

Classic BBQ sauce. The sauce goes well with any type of meat.

Ingredients:

• 400 gr. ketchup
• 3 tbsp. l tomato paste
• 1 tbsp. l brown sugar
• 2 tbsp. l olive oil 1 tbsp. L Worcestershire sauce
• 1 tsp dry mustard
• 3-4 cloves of garlic
• 1 onion
• 3 tbsp. l grape vinegar
• Ground black pepper to taste
• Salt to taste

1. Peel and finely chop the onion and garlic.

2. In a heavy-bottomed saucepan, heat the olive oil and fry the onion until soft, then add the garlic and sauté for another 2 minutes.

3. Add the ketchup to the garlic onion and bring to a boil.

4. Sugar and mustard powder dilute in 0.5 cups of boiling water until completely dissolved.

5. Pour the dissolved sugar and mustard mass into the ketchup, add the tomato paste, vinegar, Worcestershire sauce, salt, pepper and cook, stirring for another 10 minutes.

6. Remove from heat and cool.

The white sauce is made on the basis of mayonnaise and is very popular for its delicate taste and the speed of preparation. This sauce is used as a marinade, for roasting meat and just for serving.

Ingredients:

• 100 g mayonnaise
• 1 tbsp. l spicy horseradish
• 1 tsp mustard
• 40 ml apple cider vinegar
• 1 tbsp. l lemon juice
• 1-2 tsp sugar
• 2-3 cloves of garlic
• Salt, black pepper, cayenne pepper to taste

This sauce is not required heat treatment... Combine all ingredients together and whisk in a blender. You can whisk it with a whisk, but it's best if you use a blender.

When it comes to serving meat fried over a fire, everyone wants to present the guest with an exceptional side dish and sauce. It is the latter that makes the fragrant meat even more juicy, allows you to give pork, chicken or lamb a special flavor. Of course, you can always buy ordinary mayonnaise with tomato paste or ketchup and mix them, but this combination is unlikely to cause special impressions and make the meat taste more perfect. They should emphasize the taste of food, but in no case interrupt it. Get to know various options simple but delicious combinations and choose the barbecue sauce that best emphasizes the sophistication of your dish!

Walnut sauce

Ingredients:

• 100 g walnuts,
• 2 heads onions,
• 100 ml wine vinegar,
• 3 cloves of garlic
• 2-3 sprigs of mint,
• 1 bunch of cilantro
• 250 ml boiled water,
• ground red pepper,
• salt to taste.

Cooking method:

Pass the onion through a meat grinder. Grate the garlic on a fine grater. Walnuts free from the shell, grind, then dilute with vinegar. Mix nuts, onions, garlic. Add water, then mix thoroughly. Season with ground red pepper, salt and chopped herbs.

Sweet and sour barbecue sauce

Ingredients:

• 2.5 tbsp. l. ketchup,
• 1 tbsp. l. mayonnaise,
• 1 tbsp. l. white wine vinegar,
• 4 tbsp. l. brown sugar
• 2 tbsp. l. mustard,
• 1 tbsp. l. chili sauce.

Cooking method:

In a small saucepan, combine mayonnaise, ketchup, vinegar, mustard, sugar, chili sauce. Mix everything thoroughly, bring to a boil over low heat. After boiling, cook for 2-3 minutes. The mixture should boil down a little. This sauce goes well with almost any dish. Ready sauce chill.

Tomato sauce

Foods for 3 servings:

• 400 g of peeled tomatoes per own juice
• 1 small onion
• 1 clove of garlic
• 0.5 teaspoon dried oregano
• 50 ml tomato juice
• 1 tablespoon corn starch
• pepper

Cooking method:

Peel the onion, garlic, put in a deep plate or saucepan for microwave oven, cover and simmer for 3 minutes at 100% power. Add finely chopped tomatoes to onions and garlic. Season with oregano. Cover and cook for 5 minutes at 100% power. We mix starch with tomato juice, then pour into the sauce. Salt and pepper to taste. We put in the microwave for another 1 minute. You can add finely chopped herbs to the sauce.

White sauce

Ingredients:

• egg yolk 1 pc.
• lemon 1 pc.
• white balsamic vinegar
• or wine white 1 tbsp. spoon
• olive oil 150 ml
• sunflower oil 150 ml
• sugar 1 tsp
• salt 1 tsp Spoon

Cooking method:

1. Cut the lemon in half, squeeze the juice out of the pulp. Using a whisk, whisk the lemon juice into egg yolk.
2. Add vinegar, salt, sugar, beat with a mixer or whisk until foam forms.
3. Without stopping whipping, first drop by drops, and then pour in a thin stream of olive and vegetable oil... This sauce goes well with almost any grilled dish.

Garlic Tomato Sauce

Dissolve 500 g of ketchup with boiled water until the consistency of sour cream. Add 4 minced garlic cloves, chopped parsley and celery. Serve the lamb and beef sauce.

Garlic sauce with vinegar

500 gr. you will need:

• garlic 2 heads
• onion 1 head
• 1/3 cup wine vinegar
• 1/3 cup water
• cilantro,
• basil,
• tarragon,
• parsley and dill 50 g each
• ground black pepper

Cooking method:

1. Finely chop the garlic, onion, rub with salt. Finely chop the greens, mix with the garlic-onion mass, salt and pepper it.
2. Dissolve the vinegar with cold boiled water.
3. After thoroughly rubbing the garlic and onion mass, gradually dilute with vinegar until the consistency of sour cream. This sauce goes well with different types dishes, but especially for fried lamb.

Horseradish sauce with walnuts

Ingredients:

• 200 gr. grated horseradish
• 250 - 300 ml cream (30% fat)
• 1 teaspoon granulated sugar
• 2 tbsp. spoons of crumbs white bread
• 200 gr. walnuts
• 2 tbsp. chopped parsley
• juice of half a lemon

Cooking method:

Finely chop the walnuts and grind in a mortar (or scroll in a blender) with horseradish. Add bread crumbs and parsley. Stir. Gradually add the cream while kneading the sauce thoroughly. Season with salt and stir. Add lemon juice drop by drop, whisking continuously with a hand whisk. Adjust the taste granulated sugar... Garnish with walnut halves, pomegranate seeds or berries when serving.

Making Georgian sauce

Ingredients:

• 850 g fresh tomatoes,
• 4 garlic cloves
• a bunch of fresh cilantro and parsley,
• on a sprig of basil and oregano,
• 1 small. a spoonful of adjika,
• salt,
• a mixture of ground colored peppers.

Cooking method:

Tomatoes are doused with freshly boiled water, after which it will be possible to carefully remove the skin from them. The vegetables are cut into halves. It is better to remove the seeds from them in advance so that they do not come across in the sauce. The tomato pulp is interrupted with a suitable blender attachment. The mass obtained from tomatoes is cooked on the stove with the very minimum heating for 17-20 minutes. About 5 minutes before full readiness sauce can be thrown into a container with the pulp of vegetables puréed garlic, finely chopped herbs, adjika, salt, ground peppers. After stirring, the sauce is removed from the heat.

Tzatziki

700 gr. you will need:

• cucumber 1 pc.
• creamy yogurt 500 g
• garlic 2 cloves
• mint 2 sprigs
• vegetable oil 2 tbsp. spoons
• dill greens 1 bunch
• ground red pepper

Cooking method:

1. Grate the cucumber on a coarse grater, mix with yogurt.
2. Add minced garlic, finely chopped dill and mint, oil. Then add salt, pepper and stir.

Tkemali sauce

Tkemali is one of the pearls Georgian cuisine... The sauce has a delicious taste, it has an undeniable advantage: there is not a drop of fat in it.

Ingredients:

• dried tkemali (plums) 500 g
• garlic 2-3 cloves
• hot pepper 1 pod
• 1 bunch of parsley or cilantro
• ground black pepper

Cooking method:

1. Pour the plums cold water, let it swell for 2-3 hours.
2. Rinse the fruits, and strain the water in which they were soaked.
3. Pour the strained water over the plums so that it covers them, then cook until softened.
4. Rub the fruits together with the broth through a sieve, add crushed garlic, finely chopped herbs, capsicum, salt, pepper, stir, bring to a boil.
5. Cool the finished sauce. You should have a thick, dark brownish reddish mixture.

Aromatic sauce for kebabs - in a matter of minutes!

Ingredients:

• 4 ripe tomatoes
• 1 bunch of fresh herbs (dill, parsley, cilantro)
• 1 head of onion
• 4 cloves of garlic
• 150 ml vegetable broth
• salt, pepper to taste

Cooking method:

1. Scald the tomatoes with boiling water, then remove the skin.
2. Cut the tomatoes into wedges.
3. Rinse the greens, shake off excess liquid, get rid of sluggish leaves and tough stems.
4. Peel the onion, then chop.
5. Brown the prepared onions in a skillet.
6. Peel the garlic cloves.
7. Fold the tomato slices, fried onions into a saucepan, fill with broth, salt, simmer over low heat until softened.
8. After removing the mass from the stove, let it cool slightly, add garlic, herbs, pepper and beat with a blender.

Kebab sauce with soy sauce

It is very simple, but tasty enough nonetheless. To prepare it, you will need mayonnaise, soy sauce, garlic and some black pepper.

Cooking method:

• We take the sauce and mix it with mayonnaise in a ratio of one to three.
• Next, add the garlic and pepper. The sauce takes on a very spicy taste.

Armenian sauce for barbecue

A real Armenian barbecue sauce is prepared on the basis of tomato paste and with big amount greens, preferably cilantro, you can add purple basil and parsley. The seasoning turns out to be insanely aromatic, tasty and moderately spicy, so make it larger, because the sauce will end faster than meat.

Ingredients:

• tomato paste - 100 g;
• water - 50 ml;
• salt pepper;
• cilantro, purple basil- 1 bundle;
• onions - ½ pcs.;
• garlic - 2-3 cloves.

Cooking method:

Mix water and paste. Use a blender to chop the herbs, garlic and onions. Combine the green, tomato mass and stir, salt and pepper, serve immediately.

Ribs or wings, pork or chicken - whatever you choose, your kebab with these sauces will turn out to be simply amazing.

#1

What is required?

3 cloves of garlic;
1 tomato;
2 tbsp. l. olive oil;
2 tbsp. l. water;
1 tbsp. l. grape vinegar;
dill, basil, parsley.

How to cook?
Finely chop the greens, chop the tomato into small cubes, pass the garlic through a press. Combine all ingredients and mix well.

#2

What is required?

2-3 cloves of garlic;
2 tbsp. l. dijon mustard;
2 tbsp. l. tomato paste;
1 tsp apple cider vinegar;
greens (dill, parsley, cilantro, green onions etc).

How to cook?
Finely chop the herbs and garlic. Mix mustard, tomato paste and vinegar, combine them with herbs. Stir and let it brew.

#3

What is required?

100 g gooseberries;
3-4 cloves of garlic;
1 tsp olive oil;
a pinch of ground ginger.

How to cook?
This sauce goes well with fatty kebabs. To make it, you need to chop and mix the gooseberries and garlic with a blender. Then add olive oil and ginger to them.

#4

What is required?

500 g ketchup;
150 ml of water;
100 ml of apple cider vinegar;
100 g cane sugar;
2 tbsp. l. mustard;
1 tbsp. l. onion powder;
1 tbsp. l. garlic powder;
0.5 tsp cayenne pepper.

How to cook?
Combine all ingredients in a saucepan and put it on slow fire... Cook, stirring constantly, for 20 minutes. The sauce will turn out to be liquid, but not watery, moderately sweet and spicy. Allow to cool before serving. Can be prepared on the eve of an outing.

#5

What is required?

1 chicken egg;
1 tbsp. l. dijon mustard;
100 ml of olive oil;
salt and pepper to taste.

How to cook?
Only protein is required from the egg. Beat it with a mixer along with mustard. Then, without stopping whisking, gently pour in the olive oil. Add salt and pepper to taste. The sauce will be thick and perfect for chicken.

#6

What is required?

2 tbsp. l. honey;
2 tbsp. l. lemon juice;
0.5 tsp dry mustard;
0.5 tsp ground red pepper.

How to cook?
Combine all ingredients and heat over low heat until boiling. Cool before serving.

#7

What is required?

500 g ketchup;
100 g sugar;
3 cloves of garlic;
1 small onion;
2 tbsp. l. water;
2 tbsp. l. olive oil;
1 tbsp. l. apple cider vinegar;
1 tbsp. l. tomato paste;
1 tbsp. l. Worcestershire sauce;
1 tsp liquid smoke;
1 tsp mustard powder;
0.5 tsp chili peppers;
ground black pepper to taste.

How to cook?
Chop the onion, add water and use a blender to chop to a puree consistency. Heat olive oil over medium heat, add onion puree to it. Cook until mixture is lightly browned. Add the rest of the ingredients (pass the garlic through a press) and, stirring constantly, keep on fire for another 20 minutes. The sauce will turn out to be very aromatic, perfect for ribs.

#8

What is required?

300 g frozen or fresh lingonberries;
100 g frozen or fresh currants;
3 tbsp. l. Sahara;
1 tbsp. l. grated ginger.

How to cook?
Grind the berries with a blender until smooth and smooth. In a small saucepan over low heat, simmer the berries and sugar until the latter dissolves and the mixture boils. Then add ginger and keep on fire for another 3 minutes. Cool before serving and add a few fresh berries lingonberries or currants. The sauce goes well with red meat.

#9

What is required?

250 g horseradish;
250 g beets;
200 ml of water;
1 tbsp. l. 9 percent vinegar;
1 tsp salt.

How to cook?
Horseradish peel and mince. Peel and grate fresh beets coarse grater... Combine these and other ingredients and mix well. Can be prepared in advance and stored in the refrigerator.

#10

What is required?

100 ml of olive oil;
20 g hard cheese;
2 cloves of garlic;
1 chicken egg;
3 tsp mustard;
1 tsp powdered milk;
0.5 tsp lemon juice;
salt and ground black pepper to taste.

How to cook?
Break the egg into a deep bowl. Season with salt and pepper. Add mustard powdered milk and lemon juice. Beat with a mixer or blender. Continuing to beat, pour in olive oil in a thin stream. Beat until a homogeneous thick mass is formed. Pass the garlic through a press, grate the cheese on fine grater and add them to the resulting mixture. To stir thoroughly. The sauce goes well with white meat and grilled fish.

#11

What is required?

500 g plain yogurt;
1 fresh cucumber medium size;
3 cloves of garlic;
1 small Green pepper Chile;
Dill;
ground black pepper;
balsamic vinegar.

How to cook?
Peel the cucumber and grate. Pass the garlic through a press, finely chop the dill. Remove seeds from chili peppers and chop finely. Combine all ingredients with yogurt and mix. Season and add balsamic vinegar to taste. The sauce is good with lamb kebab.

#12

What is required?

200 ml of pomegranate juice;
300 ml sweet red wine;
3 cloves of garlic;
1 tsp Sahara;
1 tsp salt;
0.5 tsp starch;
basil;
black and red ground pepper to taste.

How to cook?
Mix pomegranate juice and 200 ml of wine. Pass the garlic through a press, chop the basil. Combine these ingredients, as well as sugar, salt and ground pepper in a saucepan and put it on low heat. When it boils, cover and cook for another 20 minutes. Then add the starch diluted in the rest of the wine and keep until thick. Serve cooled. The sauce also goes well with lamb.

#13

What is required?

50 g sour cream with a fat content of 30%;
2 chicken eggs;
2 tbsp. l. Sahara;
2 tbsp. l. table vinegar;
1 tbsp. l. flour;
salt to taste.

How to cook?
Mix salt, sugar and vinegar. Boil eggs, only yolks are required. They need to be wiped with sour cream and flour. Then add salted and sweetened vinegar to this mixture. Bring all this to a boil over high heat. This will make a thick, tasty sauce.

#14

What is required?

200 g pitted prunes;
200 g of shelled walnuts;
500 g hot ketchup;
1 lemon.

How to cook?
Rinse prunes and rub through a sieve. Scald the nuts with boiling water and crush. Squeeze the juice from the lemon, and grate the zest on a fine grater. Combine ketchup, prunes, nuts and zest in a saucepan. Cook for about 5 minutes. At the end, add lemon juice, mix thoroughly, remove from heat and cool.

#15

What is required?

200 g dried apricots;
3 medium green apples;
100 ml of sherry or other fortified wine;
2 tsp curry powder;
salt and black pepper to taste.

How to cook?
Soak dried apricots in wine and leave for 10-12 hours. Then add curry to the mixture and beat with a blender to a puree consistency. Peel the apples, core them and chop finely. Combine them with dried apricot puree, salt and pepper to taste. The sauce sets off the chicken skewers well.

#16

What is required?

100 g mustard;
150 g hot pepper;
300 g apples;
300 g carrots;
300 g of garlic;
400 g of tomatoes;
500 g bell pepper;
200 ml 9% vinegar;
2 tbsp tomato paste;
parsley;
salt.

How to cook?
This is a la adjika sauce, but without preservation. Peel sweet and bitter peppers from seeds. Peel and core the apples. Peel the tomatoes. Pass all vegetables through a meat grinder. Then add tomato paste, vinegar, mustard, chopped garlic and parsley to them, salt to taste. Mix well and let it brew for several hours.

#17

What is required?

100 ml of dry white wine;
200 g cream, 30% fat;
5 cherry tomatoes;
half an onion;
1 tbsp. l. butter;
lemon juice, salt and pepper to taste.

How to cook?
Finely chop the onion and fry on butter until soft. Then pour wine and diced tomatoes into the pan. Simmer for 1-2 minutes. Add cream, salt, pepper and season lemon juice... Stir and boil until thick. When the sauce has cooled, add the chopped parsley to it. It is good for grilled fish steaks and chicken.

#18

What is required?

1 kg of plums;
3 tbsp. l. Sahara;
2 tbsp. l. salt;
5 cloves of garlic;
0.5 tsp ground red pepper;
0.5 tsp coriander;
fresh dill and cilantro.

How to cook?
Wash the plum, remove the seeds and pass through a meat grinder. In a saucepan or saucepan, combine plum puree, sugar and salt. Cook for 5 minutes. Then add chopped garlic and herbs, pepper and coriander. When it boils, remove from heat and let cool. The sauce goes well with pork and lamb kebabs.

#19

What is required?

Delicious picnics for you, dear readers!

We invite you to continue our list. What sauce do you eat shish kebab with? Write in the comments.