The best hot sauce recipes with photos

Cooking rules

First of all, you need to decide on the base of the sauce. This could be fish broth, dairy products, butter or tomato juice. But additives to the base can be very different.

Most often, vegetables and aromatic roots are used. It is recommended to pre-fry onions, carrots, parsley root in oil. The fact is that fat has the ability to retain aromatic substances, so the sauce with fried vegetables turns out more flavorful.

In addition to vegetables, mushrooms are sometimes added. These can be fresh mushrooms or mushroom powder - dry boletus or boletus mushrooms ground into flour.

To make the sauce thicker, flour is added to it. It is pre-dried in a frying pan or fried in oil. A very important point is to combine the fried flour with the liquid; the liquid must be poured in gradually, stirring vigorously. Otherwise, lumps will form. For greater homogeneity, the finished sauce can be strained through a sieve.

Interesting facts: in different parts of the world, certain sauces are preferred. So, in the East, the most popular is soy sauce, on the American continent - tomato sauce, and in Europe - mayonnaise.

Varieties of sauces: tomato, green and creamy

Conventionally, all types of sauces can be divided into three actually huge groups. The first is tomato sauces. As the name suggests, it is based on tomatoes. It is red in color. White fish fillet in juice and hot pepper can decorate a festive table. At the same time, fresh vegetables can be easily replaced with pasta or sun-dried tomatoes.

The second group is creamy options. This includes gravies based on sour cream, cream, milk, yogurt and other fermented milk products. Here the cook can also show his imagination. It is noteworthy that these types of sauces are prepared only with butter. Otherwise, it will not turn out uniform, and its taste will be spoiled.

The group with green sauces is probably the most interesting. Herbs are actively involved here. Even just cilantro stewed with broth can be a wonderful addition to a fish dish.

Mild tomato sauce for fish

A more gentle option, without hot pepper, is also suitable for fish. It also requires tomato juice, onions, butter and a mixture, for example, basil, oregano. You can also use ready-made spices.

Onions are cut into thin half rings. Place a small piece of butter into a hot frying pan. You should wait for it to open. Now the onion is fried on it, and the gas should be reduced so that the vegetable browns and then simmers. Juice is also poured here, spices are added to your taste.

When serving, a piece of fish is poured with this gravy. You can also garnish it with a fresh basil leaf.

Tartar sauce"

This sauce is considered a classic fish sauce. Of course, there are a lot of them, but now we’ll talk about the most common ones.

Ingredients:

• salt, pepper - to taste;
• pickled cucumber – 2 pcs.;
• sour cream – 200 g;
• mayonnaise – 1 tbsp. spoon;
• garlic – 2-3 cloves;
• salt, pepper (black) - to taste.

Preparation:

Grate the cucumbers on a fine grater, squeeze out the juice and mix with salt and pepper. Squeeze the garlic, add sour cream, mayonnaise and mix all the ingredients thoroughly. As you can see, preparing fish sauce is quite simple and takes very little time.

White sauce for fish

• Number of servings: 2.
• Cooking time: 5 min.
• Kitchen utensils: cutting board, knife, spoon, bowl, gravy boat.

Ingredients

How to choose products

For this sauce, I use full-fat sour cream, but mayonnaise is medium-fat. But you can take it to your liking. Greens must be fresh. If you don't like cilantro or parsley, don't add it. This will not spoil the taste of the sauce.

Step-by-step preparation

1. On a cutting board, use the side of a knife to crush the garlic and chop it. You can use garlic.
2. Finely chop the greens.
3. In a bowl, combine sour cream, mayonnaise, garlic and herbs. Add salt and pepper to taste.
4. Mix everything and serve.

Video recipe

Watch the video recipe and see that you can’t imagine a lighter sauce.

Every housewife has her own favorite sauce recipe, mine is a creamy sauce for fish. It's very easy to prepare.

Classic recipe for creamy fish sauce

Ingredients:

• drinking cream – 100 ml;
• wheat flour – 1 tsp;
• butter – 50 g;
• fresh herbs – 50 g;
• lemon – 0.5 pcs.;
• a mixture of ground peppers - a pinch;
• salt - to taste.

Cooking method:

• Wash, dry and finely chop the greens with a knife. A mixture of parsley and dill works well, you can add a sprig of rosemary.
• Wash the lemon and squeeze the juice out of half the fruit. Be sure to remove the bones from it if they get into it. If desired, grate a little zest, no more than half a teaspoon, and mix the zest with chopped herbs.
• Lightly fry the flour in a dry frying pan.
• In another frying pan or saucepan, melt the butter and mix the prepared flour with it.
• Pour in the cream in a thin stream, whisking the contents of the saucepan.
• After a couple of minutes, add the greens and stir. Simmer, stirring, over low heat for 5 minutes.
• Add lemon juice, salt, pepper. Stir and remove from heat.

The creamy sauce prepared according to this recipe is universal. It can be served with any type of fish. This recipe can also be considered basic. Based on it, adding various ingredients, you can make many other white sauces for fish, for example cheese, garlic.

Creamy broccoli sauce for fish

• Number of servings: 4 servings.
• Cooking time: 45 minutes.
• Kitchen utensils and appliances: spoon, knife, board, saucepan, frying pan, blender.

Ingredients

How to choose the right ingredients

• When purchasing broccoli, pay attention to the color. Cabbage should not be yellow. It should be dark green, and if the top has a purple tint, then take it without hesitation. This vegetable contains even more vitamins. The entire vegetable should be firm. The most important thing is to wash the broccoli well. The vegetable is processed very often so that it does not spoil.
• You can use thicker cream, so the sauce will have a richer creamy taste.
• You shouldn’t take the most expensive wine, but I don’t recommend taking the cheapest one either, otherwise the sauce will be unpleasantly bitter.

Step-by-step preparation

1. Separate broccoli into florets and rinse well with cold water. You can fill it with salted water - this way we will get rid of insects if they are there.

2. Cut the onion and garlic into cubes.

3. Place the broccoli in boiling water, and after boiling, cook for 5 minutes so as not to overcook it. I advise you to rinse the broccoli with cold water, this will preserve the color of the cabbage.

4. Heat vegetable oil in a frying pan. Fry the onion and garlic until half cooked.

5. Add wine and bring to a boil. The wine must be evaporated until the quantity is reduced by half. 6. Add cream, bring to a boil, but do not boil. As soon as the sauce starts to boil, turn it off immediately.

7. Combine the creamy mixture with the broccoli and grind using a blender.

Video recipe for creamy broccoli sauce for fish

I suggest you watch the video recipe; it will make preparing the sauce even easier. You'll learn how to wash broccoli, when to add wine, and what consistency the sauce should be.

And it happens when the table is already set and guests are about to arrive, but you haven’t had time to prepare the sauce. My recipe for white sauce for fish will help you here.

Sour cream sauce for fish

Sour cream is often used to prepare various dishes from vegetables, meat and fish. But you can not only stew them in it. Experienced housewives often make sauces from it that are perfect for fish dishes. Sour cream sauce for fish can be thick or liquid, served separately or served as a gravy. Many variations of this liquid seasoning can be made from ingredients found in almost every home. Great culinary skill and a lot of time are not required for this.

Cooking features

Even a novice housewife can make fish sauce from sour cream, but to get the best result she needs to know and take into account several points.

1. Sour cream of different qualities is available for sale. Sometimes products containing herbal ingredients are sold under its guise. To prepare the sauce, only a natural product made from cow's cream without the use of thickeners is suitable.
2. You need to use fresh sour cream for the sauce. If it is sour, then the sauce from it will also come out sour and unpleasant in taste.
3. The optimal fat content of sour cream for sauce is 20%. A fattier product is considered too thick, and low-fat sour cream may curdle during heat treatment, since fish sauce often includes lemon juice or tomato puree, which are acidic products.
4. There are many varieties of sour cream sauce. The recipe for liquid seasoning is chosen taking into account the type of fish with which it is going to be served. Red fish goes well with sauces that contain cream, cheese, and herbs. Seasonings that include bay leaf, mustard, and herbs go well with river fish. Sour cream sauce prepared with the addition of tomatoes, lemon juice, garlic, onions, and carrots will harmonize with any fish dishes.
5. Sour cream sauce can be served with fish cold or warm, it all depends on the specific seasoning recipe.

Store sour cream sauce in the refrigerator for 3-4 days, sometimes a little longer. In order to extend the shelf life of the seasoning by 2-3 times, it is frozen. Before use, the frozen sauce is whipped with a mixer, then heated to the desired temperature.

Recipe Sour cream sauce with pickles for fish step by step

Fish cooked in the oven or steamed especially needs sauces. Of course, regular mayonnaise is also suitable for fish, but culinary experts still believe that the best sauce for fish should be made from sour cream. This dairy product perfectly complements the fishy taste and gives softness and tenderness to the finished dish. And also prepared from the most available ingredients.

It is important to remember that sauces should be prepared only with very fatty sour cream, otherwise there is a risk that the sauce may curdle when other ingredients are added. Milk flakes, even in the most exquisite sauce, are unpleasant and unappetizing.

Also, you should not use sour cream substitutes, that is, a sour cream product based on vegetable fats and proteins. Unfortunately, the sauce will not have a creamy taste and there is a high probability of a sour taste.

And one more important point: depending on the type of fish and its variety, additional additives, spices and ingredients are added to the sour cream sauce.

For example, for salmon, you can supplement the sour cream sauce with dill, cheese or a small amount of white wine.

For fatty sea fish, like mackerel or butterfish, you need to diversify the sauce with tomatoes, green pea puree or spinach. River fish will taste better with sour cream and mustard sauce, basil and a simple bay leaf.

And, of course, lemon juice, garlic, fresh dill and a little onion are great for any fish. A final tip: too many herbs and spices can spoil the sauce and go poorly with the fish dish. It is better to season with pepper or herbs a little, but with taste.