Any dish with sauce looks better, not to mention the variety of flavors that can be obtained from a simple recipe for a spicy, sweet and sour or spicy addition, even to ordinary fried potatoes for breakfast.

A greenhouse crop of spicy leafy greens in winter is expensive in supermarkets, and, to be honest, it doesn’t smell like anything. Another thing is the harvest of dill, parsley, cilantro, celery, harvested in our own garden: the aroma is felt brighter, and there is an excess of vitamins, and the cost price pleases. Even if you don’t own a summer cottage, it’s still much more pleasant to buy fresh herbs on the market in the summer, and stock them up for future use in all available ways. Sauces with herbs and garlic are also better to cook in the summer to serve with meat and fish, to add a summer flavor to delicious main courses in the winter.

Green sauce - basic technological principles

The preparation of sauces does not require special efforts, but there are special subtleties, as in any business.

It is clear that for winter harvesting, elementary sanitary standards are required to preserve winter stocks: sterilization of jars and lids, careful sorting of products, cleaning, rinsing. Sauces intended for long-term storage at room temperature are subject to mandatory pasteurization. These canning rules have long been known to every housewife.

In each jar prepared for the winter, the maximum amount of useful substances must be preserved, but for sauces, in addition to this requirement, it is important to preserve the maximum aroma and taste, because their main purpose is to complement dishes, namely as a spicy-aromatic additive. Therefore, remember some tricks that will come in handy when canning:

Spicy greens smell because they contain essential oils that quickly evaporate. This means that prepared parsley, dill and other herbs should be sealed as quickly as possible, immediately after chopping.

The best preservative for essential oils is refined vegetable oil with a neutral taste and smell. Such oils are called transport oils. Unstable essential oils combine with vegetable fat, dissolving in it and saturating it with their aroma: the more spicy greens fit in a jar of oil, the brighter and richer the smell of the sauce. Do not add water when canning greens. It does not contribute to an increase in the concentration of essential oils, but, on the contrary, dissolves them, and when heated, evaporates with them.

If for some reason you do not want to use vegetable oil for canning, and the volume of the freezer allows you to place stocks of spicy leafy greens in portioned bags, then prepare ordinary green paste from fresh leaves by grinding them in a blender. In winter, it remains to add it to the base of the sauce, along with spices, so that the spicy additive smells fragrant with the aroma of summer. This method of preparation is very convenient, because it saves a lot of time. Frozen greens retain much more vitamins. The disadvantage of this harvesting method lies in unforeseen emergencies in which the power supply is turned off, and the entire stock may die suddenly as a result of defrosting. If frozen berries can still be saved in such a situation by urgently “launching a home cannery” in the middle of winter, then things are different with spicy greens: after defrosting, it loses its valuable properties. Choose ways to preserve and preserve the crop, taking into account all the risks, your conditions and opportunities.

Additionally, hot peppers, tomatoes, spices can be included in the composition of such blanks, but do not rush with the addition of garlic when canning sauces. It has long been noticed that the smell of garlic changes during heat treatment, and when preserved in oil, it becomes almost unrecognizable. Therefore, if the task is to prepare a sauce with herbs and garlic, which should have a characteristic fresh smell, then just leave the right amount of garlic until winter, putting it separately for storage, and in winter, after opening a jar of sauce, add in the right amount. This technique will create the feeling that the sauce was prepared not in the summer, but an hour before dinner. This trick is useful if you are making a blank of spicy greens for cold sour cream sauce, for preparing sauces based on broths with flour in winter.

However, in those recipes for winter preparations where tomato and pepper are present, garlic will be quite appropriate even in canned form. Interacting with acid, it creates a harmony of taste. From what has been said, it follows that you need to think carefully and imagine the end result that you want to achieve by putting summer vitamins in a jar.

In any case, stocks of spicy leafy greens, even semi-prepared in winter, will come in handy. Now let's see in the recipes how this can be done.

1. Simple sauce with herbs and garlic

Spicy herbs and garlic are a classic for all sauces and dressings. An interesting point: not everyone likes the smell of fresh cilantro, but it is present in many Caucasian and Asian dishes, and there are few people who will say that they do not like kebab, lobio, Korean carrots and others that have become popular in the European part mainland, dishes. The trick is that when combined with garlic, cilantro leaves take on a whole new flavor, while coriander (cilantro seeds) harmonizes perfectly with cloves.

There are even more than a hundred options for sauce with herbs and garlic. It is difficult to guess which of them will be liked and needed for cooking in the winter, but any hostess tries to do everything possible so as not to be taken by surprise. Therefore, prepare several basic options for a greens and garlic sauce for winter cooking at once.

Ingredients:

First way:

Oil, refined 1 part

Cilantro 1-1.5 parts

Garlic 1/5 of the mass of leafy greens

Second way:

Dill and parsley

Oil, refined

Third way:

Green pepper, capsicum, hot

Parsley

Coriander

Carnation

Fourth way:

Parsley and dill

Cooking:

All ingredients for preparations are taken in arbitrary quantities: spicy additives and spices are voluntary. In those options where cilantro is not included in the preparation, garlic is added in winter, after opening the jar, to taste or according to the recipe for the main dish.

The essence of the process: the prepared components of the sauce in any version are crushed into a paste, combined with heated purified oil, thoroughly mixed and tightly packed in sterile jars, “up to the neck”. After that, the jars can be, covered with lids, pasteurized in boiling water, heated in an oven heated to 95-100 ° C.

Pasteurization time depends on the volume of the container. The sauce, as a rule, is preserved in small containers - 0.2-0.5 liters, depending on the frequency of its further use. Pasteurize jars with a volume of 0.2 - 0.25 liters for no more than 10 minutes, and containers with a capacity of 0.5 liters - 15 minutes. After pasteurization, the jars should be immediately and tightly sealed, covered with a warm cloth, and after cooling, put in a dark place. You can store such blanks at room temperature, just remember that the oil "does not like" bright lighting.

The list of recipes for herb sauces with garlic is not limited to the proposed options. Choose one of these recipes, add or, conversely, remove “extra” components from the composition, at your own discretion. The main thing is that the main points are clear: sterile dishes, hot refined oil, green paste from spicy leaves, packaging, pasteurization and immediate closure.

2. Tomato sauce "for all occasions" - the basis for the first and second courses, for seasonings

The most numerous group of sauces in world cuisine is prepared on the basis of tomatoes. Agree, it is very convenient and easy to prepare tomato-sour cream sauce in winter, when there is a jar of bright and spicy puree in the pantry. You can prepare such a sauce in several ways at once: with a spicy, sweet and sour or spicy taste. Just do not forget to make stickers for each jar so that you can easily find the right composition later. In the preparation of tomato sauces, oil is not the main component, but remember that it preserves and enhances the aroma of spicy greens, although in the case of using hot peppers, it is important to consider that its burning properties will increase significantly when combined with vegetable fat.

Method one. Ingredients:

Carrots 0.5 kg (net)

Ripe tomatoes, pureed 1.5 l

Pepper "Ratunda" 0.8 kg (net)

Garlic 100 g (net)

ground coriander

Carnation

Bay leaf

Oil, vegetable 300 ml

Parsley and cilantro to taste

Chile (powder)

Cooking:

Wash vegetables. Peeled onions, carrots and peppers bake whole in the oven until soft, on a baking sheet covered with foil. Grate carrots and onions before baking, sprinkle with sugar. Remove the skin from the peppers, remove the seeds and rub. Combine with tomato puree. Roasted vegetables in a blender. Combine the prepared components, pour in the oil and boil in the languishing mode until the volume is reduced by half. Then beat the garlic and herbs into a paste, add them to the pot with spices. Try the sauce. When hot, it should seem saltier and spicier in taste. Simmer it for another five minutes and pour into hot sterile jars. Pasteurization time - 15 minutes. Then - immediate capping. Turn hot jars over and cover. After cooling, transfer to the pantry.

Method two. Ingredients: the same components that are indicated in the first method, but add 700-800 g of baked eggplants, without skins and 200 ml of apple cider vinegar to them.

Preparation is similar to the first method. Eggplants are crushed together with baked vegetables, and vinegar is added along with garlic and spices, at the very end of cooking.

The third way. Ingredients: instead of puree from fresh tomatoes - puree of baked apples, replace sugar with honey, add green tomatoes without skin and grains, in the amount of 0.5 kg, the rest of the components - as in the first method.

3. Sauce with herbs and garlic - adjika in Abkhazian

We note right away that each popular dish has as many cooking methods as there are housewives in the kitchen, and you can never confidently say that one or another recipe does not deserve attention. Abkhazian green adjika is a popular spice. The amount of ingredients in it is adjusted arbitrarily, according to individual taste, but the idea of ​​\u200b\u200badding crushed walnut kernels to a hot and spicy sauce is admirable, whoever it is.

Ingredients:

Cilantro 120 g

Basil 150 g

Dill and parsley 300 g

Coriander 20 g

Garlic 180 g

Chili (green pods) 12-15 pcs.

Nuts, walnuts (kernels) 180 g

Cooking:

For adjika to have a beautiful emerald color, use pepper at the stage of technical ripeness. This sauce is very salty and very spicy, but you don't need to change the proportions of the ingredients to keep the identity. Just be careful when using it ready-made, when adding to dishes.

Wash the leafy greens and shake off excess moisture, let the leaves dry. Grind all the prepared ingredients in any of the available ways: pass 2-3 times through a fine mesh meat grinder, along with salt, use a blender or combine to prepare the paste. Put the finished adjika into sterile jars, cover with lids and leave for 48-72 hours at room temperature. It is necessary that the fermentation process begin, as a result of which the Abkhaz adjika will acquire a special taste, which brought great popularity. Then transfer the jars to the cold.

4. Green sauces for dessert

Any dessert with sauce looks more appetizing. There are sweet sauces based on berry or fruit juices, purees and syrups, but dessert sauce always looks elegant and unusual, having a bright green color and a sudden mint flavor combined with honey or citrus sweetness.

Ingredients:

Mint and lemon balm 400 g

Sugar 1.5 kg

Gooseberry 1.0 kg

Oranges 3 pcs.

Cooking:

Wash and chop the spicy herb, grind into a paste, adding a little sugar. Wash the oranges, pour boiling water over them. Do the same with gooseberries. Then rub the gooseberries through a sieve, removing the seeds. Add oranges, crushed to the same puree mass, into the prepared puree. Pour the puree into a saucepan, add sugar and cook for 20 minutes. Five minutes before the end of cooking, add mint and lemon balm paste. Let it boil, then immediately place it in hot sterile jars. After cooling, transfer the sauce-jam to the pantry.

This sauce is suitable for ice cream, cottage cheese casseroles, pies. It can be used to prepare desserts based on cream, sour cream.

5. Sauce of sour cream and herbs with a semi-finished product for boiled potatoes and baked breast

Any preparation can be used in winter, both as an independent ready-made sauce, and as a semi-finished product, adding a spicy preparation to an egg, milk base or a thick mass cooked from broth and flour. The dignity of summer sauces from a jar is most noticeable in winter. Try to cook the simplest dish with this sauce.

Ingredients:

Onion, bulb 2 pcs.

Flour 1 tablespoon

Margarine 120 g

Sour cream 200 g

Broth or milk 1 cup

Greens sauce (recipe No. 1, second method) 2-3 tablespoons

Boiled potatoes

Cooking:

Fry flour until creamy, add fat. Saute the onion and, having combined the sour cream with milk or broth, pour into a saucepan. Bring the mixture to a boil, stirring constantly. Wipe through a sieve and add the canned preparation sauce and a clove of garlic to the thick mass, after chopping it, and ground pepper to taste. The sauce of sour cream and herbs is ready.

Boil potatoes, fry chicken breast, or bake meat with potatoes in sauce in the oven.

6. Potatoes with meat stewed in tomato sauce in pots

All variations of the second recipe are great for baked meat or for everyone's favorite roast. With the tomato sauce prepared according to the first method of recipe No. 2, it is very easy to cook, given that it contains all the ingredients needed for the roast.

Ingredients:

Boiled potatoes

Pork neck

Sauce, tomato

Cooking:

Cut the bold pork into large cubes, fry in a pan until half cooked, season with ground pepper. Cut boiled potatoes into cubes or slices. Spread the meat and potatoes equally in pots, pour over the sauce and bake for twenty minutes in the oven.

Pay special attention to the preparation of tomatoes for all tomato sauces. Although not all of them have a uniform pasty consistency, as is the case with popular types of salsa, but the skin and seeds of tomatoes in the sauce do not always look aesthetically pleasing and appetizing.

Therefore, mature tomatoes for puree-like sauces must first be wiped to remove excess, and if, according to the recipe, there should be pieces in the sauce, dense tomatoes, red or green, are blanched, peeled, the grains are removed and then cut or chopped in a blender, meat grinder or using a shredder (combine).

When preparing peppers for making sauces, take into account their sharpness, work with gloves, select stainless steel or ceramic, with a glossy finish, dishes for cooking, which are most convenient in such cases.

Basil sauce for the winter

three to four strong ripe tomatoes (can be replaced with half a glass of dried fruit);

three glasses of fresh basil;

four garlic cloves;

half a glass of grated hard parmesan cheese;

a quarter of a teaspoon of ground black pepper;

half a glass of pine nuts;

half a glass of olive oil.

First of all, let's take care of the basil, wash it, then dry it and divide it into separate leaves.
Let's clean the garlic. Put the tomatoes, basil leaves, grated Parmesan and peeled garlic cloves into the blender bowl. Grind our ingredients for a few minutes. Next, add pine nuts and a quarter of a glass of olive oil to the mixture, now grind it all in a blender for one minute. Sprinkle the sauce with black pepper, season with the remaining olive oil and mix well. Pour the sauce with basil into pre-prepared sterile jars, cork and store in the refrigerator.

Basil sauce is ideal to serve with salad, pasta, cheese, risotto. It can also be used as a fragrant addition to mashed soups and roasted vegetables.

dill sauce

dill - 1 bunch (large)
garlic - 1 head
lemon zest - half a teaspoon
lemon juice - from 1 lemon
olive oil - 100 grams
salt
Cooking:
Cut the dill and mix with the rest of the products. In a blender, turn it all into a porridge-like mixture. We put it in a bank. Everything)))
Keep refrigerated.

Such dill sauce is simply indispensable for soups, as well as fish dishes and salads.

Sauce Chimichurri

Parsley 1 beam

Olive oil 250 ml

Garlic 5 tooth

cilantro 1 beam

Rosemary 3 wet

oregano 3 wet

Ground red pepper 0,5 tsp

lemon zest 1 tsp

Salt 1,5 tsp

Vinegar 3 st.l

Sugar to taste

Separate the parsley leaves from the stems.

Chop all greens and garlic very finely. You can scroll for a couple of seconds in a blender.

Mix the resulting mass with the rest of the ingredients and stir with olive oil. The sauce will be ready to use by standing at room temperature for a couple of hours.

Sauce of garlic arrows.

Ingredients:
1 kg garlic arrows,
300 gr. gooseberry,
1 bunch green cilantro
1 bunch of green dill,
5 st. tablespoons of vegetable oil
1.5 st. spoons of salt
2 tbsp. spoons of soy sauce.

Rinse the greens and finely chop. Sort the gooseberries, remove the tails,
rinse thoroughly with garlic arrows, scroll in a blender.
Add herbs, salt, vegetable oil, soy sauce to the berry-garlic mixture and mix well.
Arrange in clean, dry jars and store the seasoning in the refrigerator.
For mayonnaise lovers:
add mayonnaise to sauce 1:3 before serving and you will be happy)))
The sauce turns out so tasty that it is suitable not only for meat, but also for salads, snacks ...

Adjika green

fresh cilantro 2 small bunches
Fresh parsley 1 bunch
Dill fresh 1 bunch
Green chilli pepper 5-10 pieces
Mint fresh 100 gr.
Walnuts (shelled) 2-3 cups
Tarragon (tarragon) fresh 250 gr.
Basil green 250-500 gr.
Garlic 2-3 heads
Salt to taste

Step 1: Take a hot green pepper. Green hot peppers are less hot than red peppers. The smaller the pod and the thinner it is, the hotter the pepper tastes. This should be taken into account when preparing adjika. We take hot green capsicum and thoroughly wash it under cold running water. Next, with the help of a knife, we remove the stalk from the pepper and clean it from the seeds, cutting the pepper with a knife into two parts. After that, once again thoroughly rinse it under water. Set the peeled peppers aside.
Step 2: take the garlic.
Take the garlic and divide it into cloves. Next, peel the cloves with a knife from the peel and rinse them thoroughly under cold running water. Set the garlic aside.
Step 3: prepare the greens.
When choosing fresh herbs, the most important criterion is freshness. Also, pay attention to her appearance. The leaves should be elastic, not yellowing at the edges. So, we take fresh greens of cilantro, parsley, dill, mint, tarragon (tarragon), basil and rinse thoroughly under running cold running water. Then, shake slightly from the water and coarsely chop the greens with a knife on a cutting board.
Step 4: Grind the ingredients.
We put coarsely chopped fresh herbs, green hot capsicum peeled from seeds and washed peeled walnuts into a blender. Grind to a homogeneous slurry. Next, put the chopped ingredients in a bowl and add salt. Mix well with a tablespoon. Fragrant adjika green is ready!

Celery - 5 bunches (600 g)
Cilantro - 5 bunches (400 g)
Parsley - 4 bunches (200 g)
Hot pepper, green - 12 pieces (400 g)
Garlic - 4 heads (200 g)
Salt - 80-90 g
Ground black pepper - quite a bit, lightly sprinkle the surface of the mass
Also welcome missing in my recipe
mint - 1 medium bunch
Walnuts (ground) - 0.5 thin glass
Note: Bundles, pieces and heads are medium in size

Sort and clean greens.

Rinse thoroughly, after soaking briefly in cold water (10-15 minutes).

Spread out on a dry cotton cloth to get rid of excess moisture.

Meanwhile, peel the garlic.

Remove stem and seeds from peppers.

IMPORTANT! For those who do not have experience cleaning hot peppers, you need to protect your hands with gloves or fingertips! If you have purchased the "correct" pepper, when your fingers come into contact with its pulp, they will get a dry burn and, after a while, they will burn unbearably painfully and for a long time!

Grind all prepared components using any unit that is familiar and accessible to you (blender, electric meat grinder ...).

Salt and pepper the ground mass, carefully move it, put it in jars of convenient capacity and put it in the refrigerator for untimely storage.

Green adjika can be used as an independent seasoning for ready-made meat dishes, as well as added to stews, soups and sauces.

Green sauce is great with potatoes and meat.

To prepare the green sauce, we need:

Large bunch of herbs to choose from (parsley, dill, spinach, chives, basil, oregano, etc.)
- 250 grams of sour cream
- three hard-boiled eggs
- six tablespoons of sunflower oil
- three tablespoons of white wine vinegar
- one tablespoon of mustard
- sugar, pepper, salt.

First, knead the egg yolks with a fork and mix them with vegetable oil.
Add vinegar, mustard, pepper, sugar, salt and mix until smooth.
Grind the greens by hand or pass through a meat grinder.
Pour sour cream into a bowl and mix with herbs.
Add the yolk mass and finely chopped egg white there.
Mix well and let stand at room temperature for one hour.

green sauce

Ingredients for Green Sauce
spinach, tarragon, chervil, chives, watercress - 50 grams
mayonnaise - 250 ml

How to make green sauce

Pinch off, blanch and cool the green leaves.
Dry with a cloth.
Pass through a very fine sieve.
Mixed with mayonnaise.

Note The sauce can be served with cold salmon or smoked trout.

green sauce in a blender
This sauce is suitable for any meat dishes, and fish too. If you spread it on toast, you get an original snack. You can even grease them with potato pancakes, barbecue, steamed fish, sausages, fish in batter, and whatever. The main advantage in the sauce is the abundance of greens, we will thicken it with homemade cheese, cottage cheese, or processed cheese, if there is no other. For flavor, add lemon juice, olive oil. The sauce keeps well in a sealed container. Does not contain mayonnaise, which is very important. You can prepare a dietary and healthy sauce in 10 minutes at home. We will grind all the ingredients with a blender.

To prepare a universal sauce with herbs and homemade cheese, we need 10 minutes, the number of servings is 6.
Ingredients:
Homemade cheese (cottage cheese) - 100 grams
Lemon juice - 1 tablespoon
Garlic - 1 clove
Fresh cilantro, spinach, onion, parsley, salt, paprika, freshly ground black pepper - to taste
Olive oil - 100 milliliters
Dijon mustard grains - 1/2 tablespoon.
How to do with herb sauce in a blender with olive oil :
Homemade cheese can be whatever you have - cottage cheese or cheese. To make the sauce soft, you can add processed cheese together with homemade cheese, but with cottage cheese the sauce turns out to be both tender and soft, it is perfectly spread on any dish. Wash all fresh herbs and dry on a paper towel. We lay out all the sauce ingredients on the table so that the sauce is ready in a matter of minutes. This is especially important if the barbecue is almost ready, but you forgot the ketchup, replace it with a healthy and tasty sauce with herbs, because it is much cheaper and more reliable.

We spread the sauce of greens with olive oil in a special gravy bowl or just in a bowl. Even spreading this sauce on bread will be delicious, you can serve it as an appetizer. This sauce is especially delicious with chicken skewers. Fresh herbs and cheese always go well together.

The green sauce is thought to have come to Europe from the Middle East and is over 2,000 years old. During the greatness of the Roman Empire, the sauce was brought to Italy by one of the legionnaires who had tasted it in one of the captured Middle Eastern countries. Italian chefs quickly figured out what kind of culinary miracle fell into their hands. Of course, they did not stop at the original recipe and introduced the traditions of national cuisine into it. This is how Salsa verde was created - the Italian version of the amazing sauce.

In 1700 Creveno and Bolognaro, simple Italian merchants, brought it to Germany. Rumor has it that it was not without the participation of French Protestants, who introduced the Germans to an unusual gravy. The herbs from which the Italian version of the sauce was prepared did not grow in Germany, so the local culinary specialists created their own interpretation of the dish. The German green sauce was called Grüne Soße.

Closest to the origins of gravy is France, where they began to cook it back in the Renaissance. Then it was called bread and was prepared from sage, tarragon and parsley. After trying the Italian version, the French made changes to the recipe, and Sauce verte was born. One of the varieties of the sauce can also be found in Mexican cuisine, which is distinguished by spicy spices. Acquaintance with this culinary masterpiece cannot be limited to the description of one recipe, so we offer you two options.

Italian pesto

Genoa is considered to be the birthplace of this sauce. It has a refreshing taste and amazing aroma. For cooking, we need to take the following products:

• basil and parsley (necessarily fresh) - 1 large bunch each;
• parmesan cheese - 80 grams;
• garlic (preferably young) - 3 cloves;
• olive oil - 80 ml;
• lemon juice - 3 tablespoons;
• salt - to taste.

Cooking steps:

1. The main tool for making the sauce will be the mortar. In it, we crush the garlic with a press.
2. We wash the greens and finely chop. Add to the garlic in a mortar. Grate cheese on a fine grater there.
3. Now our task is to thoroughly grind all the ingredients.
4. As soon as the greens give us enough juice, we introduce olive oil, lemon juice and salt into the mixture. We grind everything to a perfectly smooth consistency.
5. Let the sauce sit for 30 minutes. Now it's ready for use.

It will take you about 40-50 minutes to cook everything. The amount of products is enough for 4-5 servings.

hot green pepper recipe

The original green sauce is designed for an amateur: despite the delicate structure, it “bites” great. If you love hot sauces, then this version is for you. According to the recipe we need:

• green hot pepper - 2 pieces;
• garlic - 2 cloves;
• dill - half a bunch;
• cilantro - 1 bunch;
• sour cream (20%) - 130 ml;
• honey - 3 teaspoons;
• lemon juice - 3 tablespoons.

Let's move on to cooking:

1. We thoroughly wash and dry all the greens so that there is not a drop of moisture on it. We cut finely. Put in a blender bowl.
2. We clean the pepper from the grains and send it to the greens.
3. Add peeled garlic cloves. We grind all the ingredients.
4. Pour sour cream into a deep bowl, add honey and lemon juice to it. Mix and send to a blender to the rest of the sauce components. Lightly mix the mass. Then turn on the device and beat for one minute.
5. We spread our green mass in a gravy boat. The gravy is ready.

Little secrets from experienced chefs

• If you want to get a rich color of the sauce, use not only fresh herbs, but also leeks, broccoli, avocados, cucumbers, green apples and tomatoes.
• While blending the ingredients in a blender, add a little water to improve the consistency of the gravy.
• When cooking according to a Mexican recipe, in addition to hot peppers and garlic, add black peppercorns to the gravy - the green sauce will acquire a special piquancy.

Almost any dish can be eaten with a sauce that will make the dish acquire a new flavor and aroma. Considerable popularity in many cuisines is used by green sauce, for which herbs are used in large quantities. Cooking knows many of his recipes, because even one ingredient can change the taste of food.

It owes its popularity to Mediterranean cuisine, because it was its fans who developed and improved many of the recipes. Thanks to them, almost the whole world learned about this type of seasoning.

The taste of the dish allows it to be used both for gourmet dishes and for a small snack, for which the sauce can simply be spread on bread.

The easiest recipe

Many cooking methods involve the use of ingredients unfamiliar to the inhabitant of our latitudes. This recipe also involves the use of products that can be purchased even in a small store near the house.

Components:

• Sour cream - 2 tbsp. l.;
• Mayonnaise - 1 tbsp. l.;
• Dill - a few branches.

Cooking. The process is very simple:

1. We thoroughly wash the dill, finely chop the greens;
2. We combine sour cream with mayonnaise, mix these components of the dish well;
3. Add greens to mayonnaise and sour cream, stir well;
4. Next, the mixture must be sent to the refrigerator for about a quarter of an hour.

Now it can be applied. It is great for eating with meat, fish, it can be seasoned with salads.

Rough branches of dill should be cut off. At the same time, one should not forget that the branches contain a lot of vitamins, so only the largest ones need to be removed.

If you want the cooked goodies to have a more piquant taste, you should add mustard in the amount of 0.5 tsp.

Classic pesto recipe

Many people like this method of cooking, not only because the result of the work will be a delicious dish, but also because it will not take much time.

Products:

• Parmesan cheese - 50 g;
• Vegetable oil;
• Garlic - 2 teeth;
• Basil - a bunch;
• Lemon juice - from 3/4 citrus;
• Pine nuts - 50 g.

Cooking. It is worth considering that Pesto preparations All solid ingredients are ground in a mortar - this is how this green sauce is prepared in Italy:

1. We clean the garlic, with a knife we ​​divide the sharp vegetable into parts;
2. Rinse and let dry the basil, chop it. It should be noted that green leaves are taken for cooking, since reddish leaves will give Pesto a brown color;
3. We rub the cheese on a grater;
4. We combine all the components, grind in a mortar, adding pine nuts. If this process seems laborious and time-consuming to you, you can use a combine or blender;
5. Add lemon juice, spices to other components. The mass should be homogeneous.

Pesto can be eaten with fish, meat, salads, toasts. In Italy it is served with pasta. For several days, it can be stored in the refrigerator, after transferring it to a glass dish. If you need to store it longer, you need to put the dish in the freezer.

"Pesto" with tomatoes

Wherever you try dishes with this sauce, you may notice that it is always different. When it is cooked with tomatoes, the taste of Pesto also changes. In order not to distort its color, tomatoes are taken green.

Products:

• Pine nuts (roasted) - 30 g;
• Mozzarella cheese - 130 g;
• Tomatoes - 6 pcs.;
• Olive oil - 130 g;
• Parmesan cheese - 50 g;
• Spices;
• Balsamic vinegar - 1 tbsp. l.

Cooking:

1. Cheese and tomatoes cut into medium-sized slices;
2. Fry the tomatoes in a small amount of oil;
3. We wash the basil, after which we remove the leaves from the stems;
4. In a mortar (or in a blender or in a food processor), grind the basil and garlic into a puree;
5. We rub cheese (both varieties);
6. Pine nuts are crushed with olive oil;
7. We combine all the ingredients together with balsamic vinegar, add spices.

You can use the resulting mixture with pasta, fish, meat. It will be an excellent substitute for the sauce used to make pizza. With Pesto sauce with tomatoes, you get delicious lasagna.

With capers

This recipe is used, as a rule, to prepare a sauce for seafood, but you can eat it with meat and other products. It is often used in Mediterranean cuisine, so it is traditional for Italian, Greek dishes.

Based on the fact that it is quite satisfying, it should be served with low-calorie dishes.

Products:

• Butter - 1/2 pack;
• Dill - a couple of branches;
• Green onions - 2 stalks;
• Pickled cucumber - 1 pc.;
• Capers - 1 pc.

Cooking:

1. We wash the pickled cucumber and capers so that there is no brine left on them, finely chop;
2. We clean, wash and chop the garlic;
3. We wash the greens, let dry, finely chop;
4. We heat the oil so that it reaches room temperature;
5. We combine all the ingredients of the green sauce, and then, according to the recipe, they must be chopped with a blender;
6. The resulting homogeneous mass is transferred to a glass dish, sent for storage in the refrigerator.

For sushi

Sushi and rolls are very popular dishes today, and they are consumed with various additional dishes. The taste of the sauce is spicy.

Products:

• Mayonnaise - 750 g;
• Liquid honey - 120 g;
• Kiwi - 2 pcs.

Cooking:

1. We wash the kiwi, peel, finely chop, beat in a blender;
2. We combine the fruit with mayonnaise and honey;
3. To enhance the color, you can add a little food coloring to the sauce.

The resulting mixture goes well with rolls, sushi, but you can serve it with other dishes. First of all, meat goes well with green sauce with kiwi and honey.

In vegetable broth

The sauce is served with pasta, meat, fish, and best of all it goes with vegetables.

Products:

• Lemon juice - 30 ml;
• Greens (dill, cilantro, parsley) - 300 g;
• Olive oil - 2 tbsp. l.;
• Broth boiled on vegetables - 100 ml;
• Garlic - 2 teeth;
• Spices.

Cooking:

1. Boil the broth on cabbage, you can add other vegetables, herbs, spices;
2. We combine the cooled broth with lemon juice, spices, oil, chopped garlic;
3. Beat these ingredients with a blender;
4. Finely chop the greens, add it to the resulting homogeneous mass.

This dill and vegetable broth sauce can be stored in the refrigerator for several days.

Sauce is the hallmark of a restaurant. Each chef tries to make the dish bright, tasty and original. Therefore, a sauce is often served as an addition, which can be consumed with meat, fish, potatoes, etc. It comes in different colors and tastes. In this article, you will learn how to make green sauce. After all, it is suitable for almost any dish of meat, fish or vegetables.

Cold Green Sauce: Recipe

As a rule, it is made to your liking. After all, hot green sauce can be sour, sweet or neutral. It turns out a bright color that looks perfect with the dish.

To prepare a hot green sauce, take a small bunch of cilantro. Rinse well, dry and chop finely. Place 2 cloves of peeled, minced garlic in a bowl with cilantro. Take the serrano peppers, just remove the pits so the sauce doesn't get too spicy. Finely chop it and put it in a bowl with garlic and cilantro.

Take two small limes, squeeze the juice out of them into a separate container. Also add 1 tbsp. l. white vinegar. Grate the zest from one lime. Take 0.5 tbsp. l. Dijon and spicy mustard. In the same container put 10 gr. honey.

Mix all the above ingredients in a blender bowl, bring to a smooth consistency. Gradually pour in 0.5 tbsp. olive oil. Now add salt and other seasonings to taste. Place in refrigerator for 30 minutes.

This sauce is a rich green color. It goes well with fish, pizza, noodles or any cereal. Just do not forget that the sauce must be brought to taste yourself.

mexican sauce

This recipe is simple and accessible to every housewife. To prepare Mexican green sauce, you will need products:

1. Green tomatoes - 5 pcs.

2. Garlic - 4 cloves.

3. Cilantro - 1 bunch.

4. Chili pepper - 3 pcs.

4. Avocado - ½ tsp

5. Water - ½ tbsp.

6. Salt to taste.

Peel the tomatoes. To do this, dip them in a container of boiling water for 1 minute. Then the tomatoes are peeled quickly and well. Roughly chop the garlic, add cilantro, chili pepper, avocado and salt to it. Blend with a blender until smooth. Then add water and mix well again.

You've got a real spicy Mexican green sauce. It is ideal for any dish that is made from meat.

Sauce for the winter

It doesn't have to be cooked. The most important thing about this sauce is to add enough salt. Then it can be consumed throughout the winter. To prepare it, take one large bunch of parsley and dill. Blend the greens in a blender until smooth.

Then you need to clean and remove the peel from green tomatoes. For starters, 4 pieces are enough. Cut them up and add them to the greens in a blender. Beat the mass again until smooth. Then put 4 green sweet peppers and the same number of garlic cloves in the same container. Wash and clean them first.

Whisk all of the above ingredients together. Add 3 tbsp. l. salt and mix thoroughly. Now the green sauce for the winter is ready. All you have to do is pour it into a jar and refrigerate.

Green bean sauce

To prepare it, boil 2 liters of water, add salt. Then dip the beans (2 tablespoons) into boiling water for 5 minutes. After the right time, remove the beans from the water with a slotted spoon into a bowl, which immediately put on ice. This is necessary so that the beans retain their color and do not fade.

Pour 5 tbsp. l. olive oil, put 4 cloves of chopped garlic there and fry for about 3 minutes. Don't let it get golden brown. Beans, garlic, 1 tsp lemon zest, put in a blender, pour 2 tbsp. l. lemon juice and beat until smooth.

Rub on a coarse grater 200 gr. goat cheese, and pour the mixture into it, which was mixed in a blender. Salt and pepper to your liking. Mix the mass thoroughly, refrigerate for 40 minutes and can be served.

Italian sauce

Ideal with boiled or grilled meats. To prepare green Italian sauce, you need the following products:

1. Parsley - 1 bunch.

2. Chives - 1 small bunch.

3. Salt - 2.5 gr.

4. Wine vinegar (light) - ½ tbsp. l.

5. Water - 15 ml.

6. Olive oil - 7-10 ml.

Place the above ingredients in a blender and blend until smooth. Add 1 tbsp. l. olive oil and a little water so that the sauce is not too thick.

Now you know how to make Italian green sauce. The recipe is very simple and affordable. Therefore, every housewife can cook it.

If you want to get a more piquant taste of the sauce, then remove the seeds from the hot pepper. After all, they're the ones that give it the edge. In a Mexican dish, it is desirable to add not only hot peppers and garlic, but also peppercorns.

The green color of the sauce comes from ingredients such as broccoli, cauliflower, fresh herbs, leeks, avocados, green tomatoes, cucumbers, apples, and more. others

When blending the sauce in a blender, try to add a little water. Also chop greens and other foods in advance. Then it is easier to bring the mass to a homogeneous state.

Prepare green sauces, experiment with a variety of dishes and surprise your household and guests with a new, savory and delicate taste.