Our ancestors began preparing tasty and aromatic gravies back in ancient times. Even then, gravy was served with the main meat or fish dish, prepared from the juice released during the preparation of the dish. A little later, the word “sauce” appeared and over time imperceptibly replaced the concept of “gravy”. Although there is no particular difference between sauce and gravy, both in appearance and in taste it is a liquid sauce, from which gravy differs only in that it is added directly to the plate of food (sauces), and sauces are served on the table in special dishes (sauces).

The gravy can be made from the juice released during cooking, or it can be prepared separately using broth or other ingredients. To improve the taste of the gravy, add herbs, spices, onions and garlic, and add sour cream, flour, and starch to thicken it. Flour and starch must first be diluted with water to avoid lumps.

Some gravy recipes require a lot of time and attention to prepare, others are prepared by simply mixing ingredients without cooking them.

Gravy “Village”

Ingredients:
250 ml milk,
250 ml chicken broth,
60 g butter,
45 g flour,

Preparation:
Heat the butter in a saucepan, add flour and cook over low heat for 2 minutes. Then pour in milk, broth, add salt and pepper. Reduce heat and simmer until mixture is smooth.

Sour cream sauce

Ingredients:
2 stacks vegetable broth,
½-¾ cup. sour cream,
2 tbsp. butter,
1 tbsp. flour.

Preparation:
Melt the butter in a frying pan, add the flour, fry it, then pour in the vegetable broth, stirring constantly, and boil the gravy for 10 minutes. Finely chop the onion and fry. Pour sour cream into the hot thickened sauce, add onion, stir and remove the finished gravy from the stove.

Oil sauce with egg

Ingredients:
700 g butter,
8 boiled eggs,
30-50 g parsley,
citric acid - on the tip of a knife,
salt - to taste.

Preparation:
Add finely chopped boiled eggs, salt, citric acid, parsley to the melted butter and mix everything well.

Pork gravy (suitable for any side dish)

Ingredients:
400 g pork,
200 g sour cream,
2 stacks water,
2 tbsp. flour,
1 onion,
4-5 tbsp. butter,
salt, spices - to taste.

Preparation:
Cut the meat into small pieces and fry in a frying pan in butter or fat until golden brown. Finely chop the onion, add to the meat and fry for another 10 minutes. Add water and salt with spices to the meat and onions and simmer until half cooked. Dilute the flour with water, add sour cream, pour the sauce over the meat and simmer until cooked. Instead of sour cream, you can add ketchup or tomato paste.

Mushroom gravy for rice

Ingredients:
500 g champignons,
200 ml cream,
1 onion,
2-3 cloves of garlic,
2-3 tbsp. vegetable oil,
salt, ground black pepper, lemon juice, parsley - to taste.

Preparation:
Peel the champignons and cut into thin slices. Cut the onion into cubes, finely chop the parsley and garlic. In a preheated frying pan with vegetable oil, fry the onion and garlic until transparent. Then add the champignons to them, evaporate the liquid, reduce the heat and pour in the cream. Warm the mixture for 10 minutes, stirring constantly. Add parsley, salt and pepper, add lemon juice to taste and stir.

Universal tomato paste sauce

Ingredients:
70 g tomato paste,
2 tbsp. flour,
300 ml water,
1 tbsp. Sahara,
1 onion,
2 tbsp. vegetable oil,
½ tsp. salt,
2 bay leaves,
dry spicy herbs, ground black pepper - to taste.

Preparation:
Chop the onion and fry it in vegetable oil until golden brown. Mix tomato paste, flour, sugar and salt, add water to the resulting mixture and mix well. Pour the tomato mixture into the pan with the onions and cook until thickened, stirring constantly. As soon as the gravy begins to thicken, add dry spices, bay leaves and remove the pan from the stove. Let stand covered for 3 minutes.

Flavorful gravy for mashed potatoes

Ingredients:
200 ml meat broth,
2 tsp flour,
50 g butter,
3 tomatoes
1 carrot,
1 onion,
3-4 cloves of garlic,
salt, ground black pepper - to taste.

Preparation:
Cut the onion into small cubes and fry in oil. When it turns golden, add finely grated carrots. Also grate the garlic and add to the total mass. Peel the tomatoes, cut them and add them to the vegetables. When the liquid from the tomatoes has evaporated, add flour and stir. Gradually add hot broth to the gravy until smooth, add salt and pepper to taste.

Vegetable sauce for pasta

Ingredients:
400 g fresh or canned tomatoes,
½ cup heavy cream,
1 tbsp. butter,
1 onion,
1 carrot,
1-2 cloves of garlic,
a pinch of sugar
salt, seasonings and spices - to taste.

Preparation:
Chop the onion, garlic and fry them in a frying pan in vegetable oil. Add grated carrots to the pan and fry. Grind the tomatoes using a blender and pour the tomato mass into the frying pan, add a little sugar, salt and pepper, add spices and seasonings to taste. Stir, bring to a boil, pour in the cream and add butter, reduce heat and cook until the liquid has evaporated.

Spicy sauce for meatballs

Ingredients:
50 ml Worcestershire sauce (you can replace it with any other sweet and sour sauce),
50 ml water,
50 g butter,
3 tbsp. tomato paste,
2 tbsp. brown sugar,
2 tbsp. lemon juice,
1 tsp instant coffee,
1 tsp vinegar.

Preparation:
Melt the butter in a small saucepan, add vinegar, previously diluted with water. Squeeze the juice out of the lemon, strain and place in a saucepan. Add tomato paste mixed with sugar there. Add coffee and stir. Then add Worcestershire sauce, bring to a boil and cook, stirring, for 5 minutes. Stew the finished meatballs in the resulting gravy.

Champignon gravy for stewed meat

Ingredients:
400 g champignons,
600 g water,
1 bouillon cube
3 tbsp. sour cream,
3 tbsp. flour,
1 onion,
salt, spices - to taste.

Preparation:
Place a saucepan with 400 g of water on the fire, bring to a boil, then dissolve the bouillon cube in it and leave the resulting broth to simmer. Chop the onion and fry it in vegetable oil until golden brown. Finely chop the champignons and add them to the onion, add salt, stir and simmer until the liquid has evaporated, then add the spices. Place the fried foods in the broth and continue to simmer. Meanwhile, start pouring: pour 200 g of water into a bowl, add sour cream, flour, a little salt and whisk. Pour the finished filling into the pan with the broth, bring the resulting mass to a boil and cook for 5 minutes.

Liver gravy for boiled potatoes

Ingredients:
500 g liver,
1 stack water,
1 tbsp. flour,
2 carrots,
2 onions,
3 tbsp. butter,
salt, pepper - to taste.

Preparation:
Rinse and clean the liver from films and cut into small pieces. In a flat plate, mix flour with salt, roll pieces of liver in this mixture. Fry the liver in a hot frying pan with oil. Meanwhile, cut the carrots into cubes and the onion into half rings. Add chopped vegetables to the liver and stir. Then add hot water, stir and simmer for 20 minutes.

Spicy gravy for meat

Ingredients:
150 g sour cream,
50 ml meat broth,
2 yolks,
100 g horseradish,
40 g butter,
50 g flour.

Preparation:
Wash the horseradish thoroughly, grate it and add 2 drops of vinegar. Place butter and flour in a frying pan and fry until smooth. Pour in the broth and bring the gravy to a boil. Then add horseradish, sour cream, salt, pepper and mix thoroughly. Beat the yolks and heat, add to the rest of the ingredients, but do not boil, otherwise they will curdle.

Meat gravy with red wine

Ingredients:
250 ml meat juice (after frying meat),
½ cup red wine,
100 ml beef broth,
1 tsp flour.

Preparation:
Place the pan where the meat was fried with the juice on the fire, add flour and stir well. Add wine and broth and cook over low heat for 5-10 minutes until thickened, add a little salt to taste. Then strain the finished broth and serve with the meat.

Czech Garlic Gravy

Ingredients:
200 g milk,
30 g onions,
4 cloves of garlic,
10 g sugar,
1 tbsp. lemon juice,
10 g lard.

Preparation:
In a small saucepan, fry the flour in lard (be careful not to burn). Then add finely chopped garlic and onion to the saucepan with flour and continue frying until golden brown. After this, add hot milk, sugar and fry the gravy over the fire for another 20 minutes, stirring, at the very end of cooking, add salt and lemon juice.

Gravy with sweet peppers and tomatoes

Ingredients:
120 ml of juice formed when roasting meat,
100 ml pork broth,
2 tomatoes
2 pods of sweet pepper,
50 g butter,
greens, salt - to taste.

Preparation:
Peel the tomatoes and chop them. Cut the sweet pepper into small pieces. Finely chop the greens. Place the tomatoes and bell peppers in a frying pan with heated butter, add salt, cover and simmer over low heat until half cooked. Then add the juice and broth, bring to a boil and simmer for 5 minutes over low heat. At the very end of cooking, add the greens, stir and remove from heat.

Sweet and sour sauce with wine and raisins (for rice, potato, fish cutlets)

Ingredients:
1 glass of wine,
1 glass of lemon juice,
½ cup raisins,
2 tbsp. flour,
3 tbsp. butter,
1 onion,
sugar, spices - to taste.

Preparation:
Fry the flour in melted butter. Add chopped onion, spices, stir and pour in enough hot water to make a medium-thick sauce. Then add 2-3 tsp. burnt sugar, bring the mixture to a boil, strain, pour in wine, lemon juice and sugar (the gravy should have a pleasant sweet and sour taste). Boil the raisins, add to the gravy and bring to a boil.

Sweet and sour sauce with cranberries and fruit juices

Ingredients:
400 g cranberries,
1 stack pomegranate juice,
1 stack orange juice,
1 stack Sahara,
1 tsp salt and pepper,
2 tsp cinnamon.

Preparation:
Place the washed and sorted cranberries in a saucepan, pour in the pomegranate and orange juices, add the remaining ingredients and, bringing the mixture to a boil, cook, stirring, for 10 minutes over medium heat.

Lingonberry sauce with port wine for baked chicken

Ingredients:
600 ml chicken broth,
150 ml port wine,
2 tbsp. flour,
4 tbsp. lingonberry jam,
2 tsp grainy mustard.

Preparation:
Heat 6 tbsp in a small saucepan. juice from roasting chicken. While whisking, add flour and cook for 3 minutes until golden brown. Gradually add broth and port to the mixture, whisking to avoid lumps. Next, add lingonberry jam, mustard and cook for 5 minutes over low heat. Add spices to taste.

Lemon sauce with herbs for any dish

Ingredients:
250 ml cream,
4 tbsp each finely chopped dill and parsley,
2 tbsp. green onions,
1 tbsp. lemon juice,
black pepper, salt - to taste.

Preparation:
Combine all prepared ingredients, pepper, salt and mix.
This sauce is also suitable as a salad dressing.

Ginger sauce for meat and poultry (grill, barbecue)

Ingredients:
1 tbsp. lemon juice.
1 tbsp. soy sauce,
6 tbsp. vegetable oil,
½ tsp. grated ginger root,
1 clove of garlic.

Preparation:
Combine all ingredients and mix until smooth (you can use a blender).

Appetizing gravy with orange juice and herbs

Ingredients:
⅓ stack. olive oil,
¼ cup orange juice,
1 bunch of parsley,
2 tsp lemon juice,
pepper and salt - to taste.

Preparation:
Mix all ingredients in a separate bowl and beat with a blender until smooth.

Yogurt dip with cucumber and cheese

Ingredients:
250 ml yogurt,
75 g hard cheese,
2 finely chopped gherkins,
salt, pepper - to taste.

Preparation:
Mix all ingredients well and add salt and pepper to taste.

Sour cream sauce with mint

Ingredients:
1 stack sour cream,
2 tbsp. chopped mint,
salt, ground black pepper - to taste.

Preparation:
Mix sour cream with chopped mint, salt and pepper to taste.

Try preparing gravies for your favorite dishes according to our recipes, and you will see for yourself how the usual dishes that we are used to eating every day will be transformed.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

One of the most popular side dishes is pasta. Long thin spaghetti, curved horns, curly bows and spirals - they are served with beef, pork and chicken, cheese and seafood, vegetables and sausages, casseroles and pasta soup. And, of course, they prepare a variety of sauces and gravies for pasta. At the same time, pasta turns from a side dish into an independent dish, satisfying and tasty.

You can prepare a variety of gravy for pasta: meat from chicken, beef or pork, vegetable, creamy from milk or sour cream, cheese, assorted. Thanks to the sauce, your favorite dish will acquire a new original taste.

Simple recipes for pasta sauce without meat

A light vegetable sauce will help make your dish dietary and healthy. And our simple recipe with photos will tell you in detail how to cook delicious pasta.

Products used:

1. onions – 100 g (2 medium heads);
2. carrots – 100 g (1 medium);
3. garlic – 2-3 cloves;
4. flour – 2 tablespoons;
5. water – 500 ml (2 cups);
6. oil for frying;
7. seasonings, salt, spices - to taste.

Ingredient preparation time: 10-15 minutes.

Frying time: 5-10 minutes.

Total time: 20-25 minutes.

Volume: 500 ml.

How to make gravy

• We clean the vegetables. Cut the onion into 1x1 cm cubes, the carrots can also be chopped or grated on a grater with large holes.

• Fry the vegetables until a pleasant brownish color appears.

• While stirring, add flour. Fry for 2-3 minutes.

• Peel the garlic and finely chop it or squeeze it through a garlic press. Add to the pan.
• Add seasonings and salt.
• Add water and, stirring constantly, bring to a boil.

• Finely chop fresh dill and add to the sauce. It will add flavor and color to our pasta sauce. The resulting sauce can be used with pasta and potatoes.

Advice. Using broth instead of water, we get a brighter and richer taste.

The famous Bechamel sauce for pasta

A delicious sauce for pasta is the famous Bechamel sauce. It can be used both for pasta and when preparing a light dressing soup. There are many types of sauce: with mushrooms, cheese, onions, herbs. We offer recipes for a simple, but delicious Bechamel sauce.

Required ingredients:

• milk – 1 l (4 cups);
• flour – 100 g (4 tablespoons);
• butter – 50 g (1/4 pack);
• salt – 1 teaspoon;
• grated nutmeg, turmeric, herbs de Provence or other seasonings.

Preparation time: 5-7 minutes.

Cooking time: 25-30 minutes.

Total time: 30-40 minutes.

Volume: 10 servings.

Recipe:

• Melt the butter in a saucepan or deep frying pan over low heat.
• Gradually, stirring constantly, add flour and continue frying for 3-4 minutes. The mixture will turn light brown in color and have a pleasant smell.
• Increase the heat to medium and begin to gradually add milk, stirring the ingredients.

Advice. It is convenient to use a whisk.

• Then, when all the lumps of flour have dispersed, reduce the heat to low and cook for another 8-10 minutes.
• Finally add nutmeg or seasonings.
• Serve the prepared sauce over spaghetti or as a gravy for potatoes.

Italian Pesto Sauce

What other sauce is there for pasta without meat? You may have heard of pasta dishes with Italian pesto sauce. Classic recipes - with basil, pine nuts and Parmesan cheese, which makes the sauce piquant. If you don't have these products, you can replace them with parsley, walnuts or pistachios.

Products used:

• fresh basil leaves - 3 cups;
• walnuts – 1.5 cups;
• olive oil – 1 glass;
• garlic – 3-4 cloves;
• Parmesan – 2 tablespoons of grated cheese;
• pepper and salt - to taste.

Cooking time: 5-10 minutes.

Total time: 20-30 minutes.

Volume: 10 servings.

In the homeland of pesto, Genoa, it is prepared in a marble mortar and pestle. If you cook in a food processor, keep it cool.

• Wash and dry the basil leaves with torn stems.
• Peel the garlic cloves.
• Grind basil, nuts, garlic in a blender. Add grated cheese.
• Add olive oil in a thin stream, stirring the sauce.
• Add salt and pepper to taste.
• All that remains is to cook the pasta and serve it with aromatic sauce.

Advice. Pesto sauce can be stored in the refrigerator, covered, for about a month.

Tomato sauce for pasta

Spaghetti left over from last night's dinner can easily be turned into an original dish. These could be pasta cutlets or meatless pasta casserole. Tomato sauce goes perfectly with this treat.

Required Products:

• olive or sunflower oil – 70 ml (1/4 cup);
• onion – 1 medium head;
• tomatoes - 3 medium fruits;
• tomato paste – 50 g (2 tablespoons);
• pepper, sugar, salt - to taste.

Preparation time: 5-10 minutes.

Total time: 20-30 minutes.

Volume: 8 servings.

• Peel the onions and ripe tomatoes.

Advice. Tomatoes can be scalded first so that the skin can be easily removed.

• Chop the onion into cubes and fry until transparent over medium heat.
• Add the tomatoes, previously cut into small cubes, reduce the heat and simmer for another 5-7 minutes.

Advice. If desired, add finely chopped garlic to add spiciness.

• Add tomato paste and simmer for another 10-15 minutes until thickened.
• Our delicious pasta with tomato sauce can be served.

Cheese sauce

What can you make from regular cheese? Of course, the most delicate cheese sauce. After cooking a casserole or pasta in the oven, add this aromatic gravy to it and the dish will take on a new taste.

Ingredients used:

• milk – 200 ml (1 glass);
• broth – 200 ml (1 glass);
• grated hard cheese – 200 g (1 cup);
• flour – 40 g (2 tablespoons);
• butter – 50 g (2 tablespoons);
• pepper, salt - to taste.

Preparation time: 5 minutes.

Cooking time: 15 minutes.

Total time: 15-20 minutes.

Volume: 8 servings.

Prepare the delicate cheese sauce:

• Melt the butter in a deep container over low heat.
• Gradually add flour and simmer for 1-2 minutes.
• Remove the dishes from the heat.
• Heat the broth and milk in separate containers.

Advice. The sauce can be prepared with both vegetable and meat broth.

• Slowly add milk to the flour, then the broth. At the same time, stir the mixture continuously.

Advice. To mix, use a wooden spoon or spatula.

• Continuing to stir, bring the sauce to a boil over low heat. Simmer for 2-3 minutes until thickened.
• Pour grated cheese into the liquid, stir and immediately remove from heat.

Advice. If the sauce has thickened too much, add a little milk or broth.

• Serve to the table, adding chopped herbs or grated nutmeg.

Hearty and flavorful cream soup

What else can you make from pasta? Hearty and flavorful cream soup. We will make our soup from canned tomatoes in their own juice and small pasta.

Products:

• tomatoes in their own juice – 800 g (one can);
• onions – 150 g (2-3 onions);
• carrots – 100 g (one medium root vegetable);
• pasta – 100 g;
• garlic – 1-2 cloves;
• greens, salt - to taste;
• vegetable oil for frying vegetables.

Preparation time: 10 minutes.

Cooking time: 15-20 minutes.

Total time: 25-30 minutes.

Volume: 5-6 servings.

Preparation of puree soup:

• Wash and clean the vegetables.
• Chop the onion into small cubes, finely chop the carrots or grate them on a grater with large holes, finely chop the garlic and herbs.
• In a thick-bottomed saucepan, fry carrots, garlic and onions for 5-7 minutes.
• Remove the skins from the tomatoes, add them to the pan along with the tomato juice and simmer for another 3-4 minutes.
• Add herbs, seasonings, salt and simmer for another 2-3 minutes. If it is very thick, then add a little water.
• Strain the soup through a sieve or blend with a blender.
• Mix the soup and pre-boiled pasta.
• Decorate with a leaf of fresh herbs and serve.

Cheese sauce as a sauce for pasta - prepare according to the recipe from the video.

To the question How to prepare regular gravy? help the student survive)) asked by the author Nose warmer the best answer is Cut the meat into pieces and fry in vegetable oil until nicely browned.
add water to barely cover the meat, bring to a boil and then simmer, covered, over low heat.
Chop the onion and fry in vegetable oil.
Grate the carrots on a coarse grater, add to the onion and fry some more.
Salt, pepper, you can add seasonings and herbs.
You can add flour for thickness, or you can add tom. I love pasta so much)) Bon appetit!!!))

Answer from Neuropathologist[active]
Carrots, onions, bell peppers, cut into strips, fry them all in a frying pan, then add garlic, black pepper, add water or broth, once it boils, let it cook for another minute. 10 as usual, add greens.

Answer from Marusya[guru]
Well, they wrote to you here, is this really for a student? For sudent like this: mix a teaspoon of any dry broth, a teaspoon of flour, add a tablespoon of mayonnaise, sour cream or ketchup (or at least all together), stir and add a little water. Pour it into a frying pan with fried meat, sausage or just melted butter, margarine, after a minute you can pour in pasta, rice, buckwheat. stir and eat!

Answer from DaqpbЯR AndqreVna[guru]
Country Gravy
Recipe
Ingredients for the recipe:
butter – 60 ml.
flour – 45 ml.
milk – 250 ml.
chicken broth – 250 ml
salt – 3 ml.
pepper (ground) – 1 ml.
Recipe: Country Gravy
Heat butter in a saucepan. Add flour and cook over low heat for 2 minutes. Add milk, broth, salt and pepper. Reduce heat and simmer until mixture becomes smooth. Amount of ingredients is based on 2 cups (500 ml).
Golden gravy
Recipe
Ingredients for the recipe:
butter – 50g
flour – 60g
broth or hot water – 1/2 l
Recipe: Golden Gravy
Melt the butter, when it warms up and begins to smoke, add flour and fry, stirring until golden brown. Gradually pour in the hot liquid, stirring continuously. Salt and pepper.

Answer from Squander[guru]
piece of butter 50 gr. throw it into a saucepan armed with a fork (preferably a whisk) and put it on low heat; as soon as the butter has melted, put 1 teaspoon of flour there and, stirring vigorously, add 1 glass of milk and stirring all the time, do not boil! ! bringing to the desired thickness. . This is a light sauce, you can fry a few finely chopped and fried mushrooms into it.
Or INSTEAD of milk add tomato juice diluted with water 200 g. juice + 100g. water. or 2 teaspoons of tomato juice diluted in 300 gr. add your favorite spices to this sauce..)) Tasty and very cheap. Suitable for rice, pasta and potatoes and grşrechka..))

Answer from LEONORA[guru]
Tomato and pepper sauce
For the recipe you will need:
sweet pepper (red) - 2 pcs.
tomato (pulp) - 1 pc.
onion - 1 pc.
garlic - 1 clove
olive oil - 2 tbsp. l.
rice - 1 cup. l.
sugar - 1 pinch
salt, pepper - to taste.
Remove the skin from the pepper, peel the seeds and finely chop. finely chop the onion, fry it for 2-3 minutes in olive oil, add pepper and keep it on low heat for 5 minutes, stirring constantly. Add tomato pulp, garlic, rice, sugar, salt and pepper. Leave on fire for 20 minutes, then stir everything. The gravy is ready. Reheat before serving.
To make the gravy spicy, you can add a little ready-made hot sauce.
The sauce goes well with fried or baked small fish.

This easy-to-prepare vegetable gravy will be an indispensable addition to side dishes and a variety of dishes. Simple dishes will acquire a new taste and aroma. The minimum amount of products and clear recommendations will help even a beginner not to get confused and prepare gravy.

Utensils for preparing gravy

In the process you will need two deep plates, a frying pan or saucepan, a wooden spatula, a grater, a cutting board, a glass, and a tablespoon.

Required Products

A couple of large onions, three carrots, two tablespoons of flour, 250 milliliters of liquid (this can be water, milk, tomato juice or broth), vegetable oil for frying, a pinch of salt, seasoning you like.

Preparing Ingredients

The onion must be peeled, cut into cubes and placed in a prepared plate. Wash the carrots, peel them and grate them on a coarse grater, prepare a glass of tomato juice.

Preparing the gravy

Pour sunflower oil into a saucepan, as soon as it is well heated, add chopped onion, fry, stirring regularly until golden brown. Then add flour and, without ceasing to stir, add carrots. This will only take 3 minutes. Then pour in the tomato juice, add seasoning, salt and mix thoroughly. Reduce heat and cover the pan with a lid. Simmer for 15–25 minutes.
Check the readiness of the gravy: you just need to taste the vegetables, they should be soft.

Basic secrets of making gravy

You can use flour to make the gravy thicker by adding a little more than in the recipe. If the gravy is too thick, dilute it with broth or water.
This recipe is very simple and you can make the gravy taste different every time. To do this, you just need to experiment with the composition of the products.

Bell peppers work well; their color scheme will brighten the gravy. Parsley, dill, and celery will add spice and increase the amount of vitamins and nutrients. All the greens are added at the very end of preparing the gravy. For lovers of spicy cuisine, it is good to add garlic, hot pepper, horseradish or mustard.
Store the gravy in the refrigerator for two days and reheat in the microwave.

Chapenko Oksana, especially for the Adviser.

2015, . All rights reserved. Without the written consent of the author or an active, direct and indexable link to the source, republication of materials in whole or in part is prohibited!

Carrots are one of the most popular vegetables in cooking. It is included in dressings for soups and borscht, it is added to salads and vegetable stews, juice is obtained, and consumed raw just like that. Red “maiden” is also perfect for preparing amazing-tasting gravies. Today we will prepare carrot sauce with a wide variety of ingredients.

Simple recipe

According to this recipe, carrot sauce is a single dish with minimal additions in the form of spices and other vegetables. To create the gravy we will need:

• carrots – 1 large piece;
• ground paprika – 1 tablespoon;
• vegetable oil – 3 tablespoons;
• flour – 1 tablespoon;
• water – 2 glasses;
• salt to taste.

Preparation:

1. Peel the carrots and grate them on a coarse grater. Take a frying pan, pour oil into it, heat it up, and simmer the carrots in it until softened.
2. Add flour, paprika and salt to the stewed carrots. Simmer all ingredients for 2-3 minutes.
3. Then slowly pour in water, stir and simmer over low heat for another 15 minutes.

The gravy goes well with pasta, potato and porridge dishes.

Original recipe

For those who like to cook complex dishes with a lot of ingredients, we offer original carrot sauce with interesting products. You will need:

• fresh carrots – 300 grams;
• butter – 2 tablespoons;
• ginger root - cut 1.5 cm
• vegetable broth – 300 ml;
• orange - 1 piece;
• cream (fat) – 5 tablespoons;
• cumin seeds to taste;
• pepper and salt to taste;

Preparation:

1. Wash the ginger well, peel off the skin, put it in a blender to grind. Place in a separate plate.
2. We also wash and peel the carrots, wash them again, then cut them into small pieces.
3. Melt the butter in a saucepan or small saucepan. Add carrots and ginger. Mix all ingredients and simmer, reducing heat, for 10-15 minutes.
4. Add pepper, cumin seeds and salt. Knead.
5. Squeeze the juice out of the orange and pour it into the pan with the base. Immediately add broth. Boil, reduce heat. Simmer for 20 minutes. Be sure to stir.
6. Pour the finished gravy back into the blender bowl and beat until smooth. Now you can add cream to it and mix everything thoroughly.

After our carrot sauce has cooled, pour it into a saucepan and serve with fish dishes.

When choosing ginger, make sure its surface is smooth and has a pleasant color. Check the root for freshness: the cone should break off with a crunch. It is better to cut ginger on a glass surface; the wood absorbs its smell well, and it does not disappear for a long time.

Recipe with onions

The classic combination of carrots and onions is in demand in all cuisines of the world. The sauce with these vegetables has a taste that decorates the fish and adds appetizing to the meat. For it we need to take:

• carrots – 3 large pieces;
• red onion – 1 head;
• olive oil – 2 tablespoons;
• oregano, bay leaf, thyme - to taste;
• juice from ½ lemon
• salt to taste.

Preparation:

1. We clean the vegetables and cut the onions and carrots into rings.
2. Place the carrots in a saucepan and add a small amount of water. Add spices and place on medium heat. Simmer for 20-30 minutes until the carrots become soft.
3. Pour oil into a frying pan and add onion rings. Sauté them until they reach a traditional golden hue.
4. Transfer the finished carrots to a blender using a slotted spoon. Grind. Add some water to the carrot puree, in which the carrots and spices were cooked.
5. Combine carrots and onions in a frying pan. Squeeze the juice of half a lemon into this mixture. Add spices and salt if required. Simmer for 5 minutes.
6. Pass the gravy through the blender again. If it turns out very thick, dilute it with carrot water. Properly boiled gravy is similar to thick sour cream.

Carrot juice sauce

Carrot juice gravy is served with such an interesting dish as boudan blanc (tender chicken sausages with bacon). For her we will take:

• carrot juice – 1 liter;
• lemon juice - obtained from half the fruit;
• butter – 100 grams;
• lemon zest - collected from the same half of a lemon;
• star anise - 9 stars;
• sea ​​salt to taste.

Preparation:

1. Pour carrot juice into a saucepan, add lemon zest and star anise to it, add lemon juice. Turn on high heat. Evaporate until the volume is reduced by half.
2. Strain the resulting mixture through a sieve, add butter and salt, and evaporate by half again. The gravy must be stirred constantly so that nothing burns.

The sauce makes a great taste melody with fried white fish (cod, haddock).