Liquid seasonings for the main dish or side dish are considered to be nothing more than an optional addition. However, do not underestimate their role. Their functions in culinary art are much wider than it might seem at first glance. In addition to giving the dishes a greater aesthetic appeal, they can make them more flavorful, change the texture and advantageously shade the taste. If you submit a suitable sauce to the dish, it will sparkle with new taste shades.

At home, many cook sauces only on special occasions, using mostly convenience stores. The “secret weapon” of cooks undeservedly remains aloof for the simple reason that the process of its preparation is perceived as a rather long and laborious procedure. But cooking time can be significantly reduced. You just need to choose a harmonious combination of ingredients and pass them through a blender.

Steak Sauce

Ingredients:

  • 2 thick slices of bacon, cut across in half and roll into rolls;
  • 1 small onion, cut into 4 parts;
  • 1 portobello mushroom, separate the leg and cut the hat into 4 parts;
  • 2 plum tomatoes, core, cut in half in length;
  • 4 pitted prunes;
  • 4 peeled garlic cloves;
  • 1 large pepper anchovy, remove seeds and cut into 4 parts;
  • 2 tbsp white wine vinegar;
  • 2 tbsp cane sugar;
  • 1/2 cup of water.

Cooking method:

Put the ingredients on skewers, grease them with oil and grill over high heat, turning over from time to time. Cook until charred spots appear on vegetables. Allow to cool, remove from skewers and put in a blender. Add wine vinegar, sugar, water and grind until a homogeneous, puree mass is obtained.

The sauce can be stored in an airtight container in the refrigerator for 1 week.

Spicy Peanut Sauce

Ingredients:

  • 1/2 cup peanut butter;
  • 1/2 cup coconut water;
  • 1 tbsp sambal or sriracha sauce;
  • 1 tbsp Asian fish sauce;
  • 2 tbsp fresh lime juice;
  • 1 tsp finely grated peeled fresh ginger;
  • 1 clove of garlic.

Cooking method:

In a food processor or blender, mix all the ingredients until smooth. Serve with noodles, chicken, shrimp or tofu.

The sauce can be stored in the refrigerator for up to 3 days.

Cilantro and Yogurt Sauce

Ingredients:

  • 2 cups of cilantro leaves;
  • 1 cup mint leaves;
  • 1 jalapeno pepper, remove seeds and chop coarsely;
  • 4 cloves of garlic, crush;
  • 1 tsp ground cumin;
  • 1 tbsp fresh lemon juice;
  • 1 cup whole milk yogurt;
  • Salt.

Cooking method:

In a blender, mix cilantro, mint, jalapenos, garlic, cumin and lemon juice until smooth. Add yogurt, mix again until smooth. Season with salt. Serve with chicken.

The sauce can be stored in the refrigerator for up to 2 days.

Avocado Chili Cream Sauce

Ingredients:

  • 1 avocado, cut into 4 parts, remove the stone;
  • 1 small onion, cut into 4 parts;
  • 2 physalis, peel, remove the core, cut into halves;
  • 4 peeled garlic cloves;
  • 1 jalapeno pepper, clear of seeds, cut into 4 parts;
  • 1 chili peanuts, cleaned from seeds, cut into 4 parts;
  • 1/4 cup of cilantro leaves;
  • 1/4 cup of water;
  • 2 tbsp fresh lime juice.

Cooking method:

Put avocados, onions, physalis, garlic, jalapenos on skewers, oil and grill over high heat, turning over from time to time, until charred spots appear on the vegetables. Allow to cool, remove from skewers and put in a blender. Add cilantro, water, and lime juice. Mix to a consistency of mashed potatoes, season with salt. Serve with meat.

The sauce can be stored in the refrigerator in an airtight container for 2 days.

Tomato Sauce

Ingredients:

  • 900 gr. ripe tomatoes, chopped;
  • 1 large clove of garlic, chop;
  • 3 tbsp olive oil;
  • 1 1/4 tsp salts;
  • 1/4 tsp freshly ground black pepper;
  • 2/3 cup fresh basil.

Cooking method:

In a food processor or blender, mix the tomatoes, garlic, oil, salt, and pepper until a puree mass. Add basil and mix again. The sauce is perfect for pasta.

In the refrigerator in an airtight container, the sauce can be stored for up to 3 days.

Anchovy Sauce

Ingredients:

  • 12 anchovy fillets in oil, dry;
  • 1/3 cup fresh lemon juice;
  • 1 tsp chopped rosemary;
  • 1/2 cup olive oil.

Cooking method:

In a food processor or blender, mix anchovies, lemon juice, rosemary until smooth. When the blender is working, add olive oil. Season the sauce with salt and pepper. The sauce can be used for dressing salads or served with a side dish of vegetables.

The sauce can be stored in the refrigerator for up to 2 days.

Lemon Soy Sauce

Ingredients:

  • 1/3 cup fresh lemon or lime juice;
  • 1/3 cup soy sauce;
  • 1/2 cup cold water;
  • 1/8 tsp thickener xanthan gum.

Cooking method:

In a blender, mix lemon juice, soy sauce, and water. When the blender is on, add a thickener to the sauce and continue mixing until the sauce thickens about 15-20 seconds. Serve the sauce to fish or chicken.