Making sweet sauce. Sweet sauces for your favorite homemade desserts and baked goods! Creamy sauce for pancakes with chicken filling

Sweet and sour sauce can subtly highlight the taste of meat or fish and add new flavors to any dish. It is no coincidence that recipes for such dressings are present in all cuisines of the world. They are especially popular in Asian cuisine, but Europe has not ignored them either. To add sourness, fruit juices, vinegar, tomatoes, plums, and sour berries are most often used; to add a sweetish taste, sugar, honey, and jam are used. Sweet and sour sauce can be salty, spicy, moderately spicy - a variety of recipes allows you to choose the option to suit your taste and best suit the dish with which you want to serve the seasoning.

Cooking features

The difficulty of preparing sweet and sour sauce largely depends on the recipe chosen. There are simple options when a minimum set of ingredients is required, and they only need to be mixed together. There are more complex recipes where it is important to follow the instructions exactly and not violate the ratio of components in order to obtain a balanced taste and pleasant consistency. Due to the wide variety of recipes, there are few uniform rules for preparing sweet and sour sauce, but they still exist.

The most delicious sweet and sour sauce is made from fresh fruits and vegetables, and their quality plays an important role.
The consistency of the sauce is determined by the recipe. Some options involve obtaining the sauce with the smoothest possible consistency, in which case it is ground through a sieve; in other cases, it is enough to grind the ingredients included in the sauce with a blender; in others, you need to cut the ingredients with a knife so that their pieces are included in the sauce. The recommended method of grinding food must be followed, otherwise the taste of the sauce will not be exactly what is required.
Very often, starch is used to thicken the sauce. It should not be poured directly into the hot mass, since in this case it is impossible to avoid the formation of lumps. To avoid this trouble, starch is first diluted in cool water and only then poured into the cooking sauce in a thin stream, while stirring the sauce itself with a spoon or spatula. It is also worth keeping in mind that after cooling, the sauce to which starch was added will be thicker than when it was hot.

Aluminum cookware is not suitable for preparing sweet and sour sauces. This material oxidizes upon contact with acidic foods, causing harmful substances to enter the food.
Sweet and sour sauce can be used in two forms: if it is hot, it replaces gravy, and cold sauce is served separately with meat or other dishes.

A simple recipe for sweet and sour sauce

sugar – 40 g;
ketchup or tomato paste – 40 ml;
soy sauce – 5 ml;
spices - to taste;
starch - a pinch;
water – 20 ml.

Cooking method:

Dilute the starch with water.
Mix ketchup with soy sauce, vinegar and sugar.
Heat the mixture in a water bath, pour in the starch.
After a couple of minutes, add the spices, heat the sauce for another minute and remove from the heat.

Once cooled, the sauce can be served. It can be prepared without starch, but this will change the consistency slightly. This will not affect the taste of the sauce. In this case, all the ingredients are simply mixed together. So this sweet and sour sauce recipe is the easiest one you can find.

Chinese sweet and sour sauce recipe

ginger root – 20 g;
brown sugar – 100 g;
ketchup – 100 ml;
water – 100 ml;
soy sauce – 100 ml;
garlic – 3 cloves;
vegetable oil – 60 ml;
apple cider vinegar (6 percent) – 20 ml;
starch – 20 g;
onions – 100 g;
fruit juice (apple or orange) – 150 ml.

Cooking method:

Peel the onion and garlic, cut them into small pieces.
Peel and grate the ginger root.
Heat vegetable oil in a frying pan, fry the onion in it until soft, transfer it to a bowl.
Place the onion in place of the garlic and fry it for 2-3 minutes.
Add the garlic to the onion, lightly fry the ginger in a frying pan, add the onion and garlic to it.
Mix fruit juice with soy sauce and vinegar, dilute ketchup with this liquid. Add sugar and stir.
Pour the resulting mixture into the pan with vegetables. Bring it to a boil over low heat.
Dissolve starch in cool water. Pour it into the sauce, stirring it constantly. Continue cooking, stirring, until the sauce begins to thicken.
Remove the sauce from the heat and cool.

Sweet and sour sauce prepared according to a Chinese recipe is suitable not only for sushi and rolls. You can serve any fish dishes or rice with it. Some housewives also use it as a seasoning for soups.

Spicy sweet and sour sauce recipe

pickled cucumber – 100 g;
vegetable oil – 20 ml;
potato starch – 10 g;
apple cider vinegar (6 percent) – 5 ml;
cognac – 10 ml;
tomato paste – 35 g;
sugar – 10 g;
water – 40 ml;
dried ginger - a pinch.

Cooking method:

Cut the pickled cucumber into cubes as small as possible.
In a separate bowl, mix vinegar, cognac, sugar and tomato paste. Whisk this mixture. Add ginger to taste. You can add a little salt.
Heat oil in a frying pan and add pickled cucumber slices. Simmer them for 5 minutes, stirring.
Pour the tomato mixture over the cucumbers and continue to simmer for another 5 minutes.
Dissolve starch in water and pour into the pan with the sauce. Stir without removing from heat until the sauce becomes noticeably thicker.

A spicy sweet and sour sauce goes best with meat. It can be served cold on its own or used hot as a gravy.

Sweet and sour currant sauce

red currant – 100 g;
water – 100 ml;
onions – 50 g;
butter – 25 g;
mint – 2–3 leaves;
cherry leaves – 2–3 pcs.;
allspice peas – 3 pcs.;
cloves – 2 pcs.;
salt, sugar - to taste.

Cooking method:

Sort the currants, remove them from the branches, rinse and dry, placing them on a clean cloth.
Place the currants in a bowl, add sugar and add water. You can take as much sugar as you see fit, but not less than a tablespoon.
Add mint and cherry leaves, cloves and pepper to the currants. Add some salt.
Place the pan with currants on the fire and cook for 10–15 minutes.
Rub the resulting sauce through a sieve, first removing and discarding the mint, cherry leaves, pepper and cloves.
Peel and finely chop the onion and add it to the sauce.
Place the sauce on the fire and simmer until the onion in it becomes soft.

After this, the sauce will remain to cool. It will be quite thick, since red currants contain a component that promotes the formation of jelly. This sauce works best with poultry, but can be served with any type of meat.

Sweet and sour sauce is a popular seasoning in both European and Asian cuisine. It goes well with fish, meat, and poultry. It is easy to prepare it at home with your own hands.

These sauces are an essential addition to desserts and sweets. They are served not so often, mainly when it is necessary to add a “zest” to enrich and enhance the taste of some products.
Sweet sauces are very diverse: fruit and berry, milk, vanilla, cream, chocolate, egg, coffee.

They are prepared from various fruits and berries, vanillin, potato starch, chocolate, butter, honey and spices. Liquid ingredients include fruit and berry juices, wine, syrups, sour cream, eggs and cream, coffee and cocoa. Based on temperature, they are divided into hot and cold. Sweet sauce can be served in a gravy boat, or pour over the dish when serving.

To prepare sweet sauces based on berries or fruit juices, you need to mix them with butter and sugar. It is best to mix the ingredients over low heat. Make sure that the mixture does not stick to the bottom. If the recipe calls for eggs or whites, they need to be beaten well. The wine is poured at the very last stage and heated again.

The most typical are sweet puree sauces with added sugar and wine. They can be prepared from any ripe berries - raspberries, currants, strawberries, blackberries, blueberries, blueberries, etc. Sauces can be supplemented with all kinds of spices, wine and liqueurs.

Sweet sauce can also be used for ice cream, cereals, casseroles, puddings and even meat products. With its help, you can turn almost any familiar dish into a real culinary masterpiece and surprise both your guests and your family. Children, who love everything sweet, tasty and bright, especially like these dishes. Although adults are unlikely to remain indifferent.
Bring new bright colors into your life by preparing some of the recipes presented.

Sweet berry sauce with wine

Ingredients:

various berries - 2 cups
red wine – 3 tbsp. spoons
sugar – 50 g
water – 30 ml

Sort and wash the berries, rub them through a sieve or grind them in a blender until you obtain a berry puree.
Pour sugar into a saucepan with water and bring the mixture to a boil over low heat.
Stirring constantly so that the mixture does not stick to the bottom.
Add wine and prepared berry puree to the resulting hot syrup.
Bring to a boil again, stirring constantly.
Serve hot or cold with baked goods and desserts.

Sour cream and strawberry sweet sauce

Ingredients:

fat sour cream – 500 g
strawberries – 300 g
lemon – 1 pc.
Madeira – 50-70 ml
nutmeg – 2 g
sugar – 3 tbsp. spoons

Beat strawberries, lemon zest and sugar in a blender, add nutmeg. Then we add Madeira to this mass; its quantity will depend on your taste preferences. Combine the resulting mixture with thick sour cream and mix thoroughly for several minutes.

This sauce is perfect for fruit and berry salads.

Sweet apple sauce

Ingredients:

apples – 0.5 kg
potato starch - 2 tbsp. spoons
water – 600 ml
sugar – 100 g

Cut the apples into slices, put them in a saucepan and add 400 ml of water. Simmer until tender and then rub the apples through a sieve. Add sugar and water to the applesauce and boil. After a few minutes, add potato starch and bring to a boil again.

This sauce can be used for pancakes, casseroles, porridges and puddings.

Sweet apricot sauce

Ingredients:

apricots – 500 g
dried apricots – 100 g
sweet liqueur – 3 tbsp. spoons
water – 300 ml
sugar – 100 g

We take out the pits from the apricots, fill them with water and sugar, and cook the syrup. Pour the pulp of fresh apricots and dried apricots into it, cook, then rub everything through a sieve or grind in a blender. Add alcoholic liqueur to the mixture and bring everything to a boil again.

Grape sweet sauce

Ingredients:

black grapes – 400 g
eggs – 3 pcs.
lemon juice – 50 ml
butter – 50 g

We rub the grapes through a sieve. Thus, we will get juice with pulp. Add eggs, grated with sugar and butter, and bring to a boil. Cook until it becomes thick, then strain through a sieve and cool.

Plum sweet sauce

Ingredients:

plum jam – 100 g
milk – 200 ml
potato starch – 2 teaspoons
lemon zest – 1 teaspoon
cinnamon – 1/4 teaspoon

Combine the jam with potato starch and milk and boil the sauce. Then add cinnamon and lemon zest. If desired, you can add a little sugar.

Sweet cranberry-orange sauce

Ingredients:

cranberries – 1 cup
orange zest - 2 tbsp. spoons
water – 100 ml
orange juice – 50 ml
lemon juice – 1 teaspoon
brandy – 1 teaspoon
sugar – 150 g

Mix orange zest and water in a saucepan, bring to a boil, then simmer over low heat for about 5 minutes. Strain the liquid, add orange and lemon juice, as well as sugar, boil the sauce for 1-2 minutes, stirring. Then add cranberries and boil for another 5 minutes, remove from heat and add brandy.

Thick vanilla sweet sauce

Ingredients:

yolks – 2 pcs.
milk – 300 ml
vanilla sugar – 1 tbsp. spoon
flour – 2 teaspoons
sugar – 4 tbsp. spoons

Beat the yolks with sugar and mix with flour. Add hot milk and bring the sauce to a boil. When it thickens, strain it through a sieve and add vanilla sugar.

Sweet caramel sauce

Sweet marmalade sauce

Ingredients:

various marmalades – 100 g
orange zest – 1 tbsp. spoon
water – 300 ml

Knead the marmalade with a fork, add hot water and heat over low heat, stirring constantly. After a few minutes, add the orange zest.

Children will especially like this sauce. It is good to add to porridge or decorate casseroles with it.

Coffee sweet sauce

Ingredients:

egg yolks – 3 pcs.
vanilla pods – 1 pc.
milk – 100 ml
instant coffee – 1 teaspoon
vanilla ice cream – 150 g
sugar – 1 tbsp. spoon

Beat the yolks with sugar and heat in a water bath. Add milk, previously boiled with a cut vanilla pod. Whisk the sauce thoroughly and add instant coffee. When it cools down, mix it with ice cream and beat again.

Sweet banana sauce

Ingredients:

bananas – 2 pcs.
liquid honey – 2 teaspoons
low-fat sour cream – 5 tbsp. spoons
vanilla sugar - to taste

Beat all the ingredients in a blender and serve with pancakes or pancakes.

Banana sauce for meat

Ingredients:

bananas – 2 pcs.
canned pineapple – 100 g
lemon – 2 slices
Dijon mustard – 2 teaspoons
coriander, basil, salt - to taste

Peel the bananas and pour lemon juice over them, leave to marinate for a few minutes. Lightly rub the bananas with salt and cut into large slices. Beat bananas with mustard in a blender, add basil and coriander. After 15 minutes, add the canned pineapple and beat everything again until mushy.

Serve the sauce immediately after preparation.

Sweet milk sauce with raisins and prunes

Ingredients:

milk – 500 ml
raisins – 100 g
prunes – 50 g
flour – 25 g
butter – 20 g
sugar – 1 teaspoon
cinnamon and vanillin - to taste

Mix milk, sugar, butter and flour, bring to a boil, strain. Add steamed raisins and chopped prunes, cinnamon and vanillin and bring to a boil again. Serve with cheesecakes, pancakes or pancakes.

Chocolate sweet sauce

Ingredients:

chocolate – 50 g
cream – 200 ml
starch - 1 tbsp. spoon
rum – 1 tbsp. spoon
vanillin – 1/4 teaspoon
sugar – 1 teaspoon

Grind the chocolate and mix with sugar and vanilla. Heat the cream and add it to the chocolate, stirring thoroughly. Add starch and heat, stirring constantly. At the very end, add a spoonful of rum.

Suitable as an addition to ice cream or pancakes, as well as fruit salads.

Nut sweet sauce

Ingredients:

mixed nuts – 1/2 cup
red wine – 300 ml
water – 100 ml
sugar – 3 tbsp. spoons
citric acid – 1/8 teaspoon
potato starch – 2 teaspoons

Mix water with wine and sugar, bring to a boil and add potato starch diluted with water. Mix everything, add citric acid and chopped nuts, lightly toasted. Mix the sauce well and serve with charlottes, soufflés and casseroles.

Sweet mango sauce for meat

Ingredients for Sweet Mango Sauce:

ripe mangoes – 2 pcs.
lemongrass – 1.4 sticks
chili powder and salt - to taste

Peel the mango and blend in a blender with salt and chili. Add a little chopped lemongrass to the sauce and serve with meat or vegetables.

I have not tried most of the “favorite recipes” presented. But the recipes are interesting.
And the composition is “edible”. And excellent. From others.
Try it, it might be delicious.

Sweet sauces are prepared from Antonov apples, pears, quinces, peaches, plums, apricots, dried apricots, pineapples, oranges, tangerines and other fruits and berries (currants, cranberries, lingonberries, raspberries, strawberries, wild strawberries, cherries, etc.). To prepare sweet fruit and berry sauces, products such as vanillin or vanilla sugar, chocolate, sugar, honey, potato starch, cinnamon, cloves, nutmeg, orange, lemon, tangerine zest, various industrially produced fruit and berry juices, and grape wines are used. (madeira, nutmeg, dry white and red), cognac and some liqueurs.

Sweet sauces are used as sauces for various puddings, casseroles, pasta, cereal cutlets and meatballs, for flour culinary products (pancakes, pancakes, pancakes, cereals), porridges, jellies, mousses, creams, fresh berries, baked fruits.

Fruit and berry sauces can be served both hot and cold. In the latter case, they are cooled with frequent, quiet stirring with a spatula so that a film does not form.

650 g thick sour cream, 300 g strawberries, 1-2 lemons, 100 g sugar, 100 ml Madeira, 1 g nutmeg.

Rub the washed strawberries through a fine sieve, add lemon juice, finely grated lemon zest, Madeira, sugar, chopped nutmeg and mix. Combine the resulting mixture with sour cream, stirring continuously until a homogeneous mass is formed. Store the sauce in the refrigerator at above-zero temperatures.

Serve strawberries, raspberries, sliced oranges, tangerines, apples and other fruits and berries under this sauce.

400 g apples (preferably Antonov apples), 200 g sugar, 1 limonili 1 g citric acid, 600 ml water, 30-35 g potato starch, cinnamon, cloves to taste.

Wash the apples, remove peels and seeds, and cook the peels separately. Place the prepared apples in a bowl and pour in a decoction of the peels, add sugar, lemon juice or citric acid, cinnamon, cloves and cook in a sealed container until tender. After this, rub the apple mixture, bring to a boil, stirring continuously with a whisk, gradually pour into the starch diluted in cold water and bring to a boil again.

Serve with a variety of sweet culinary cereals and flour products.

This sauce can be served hot with roasted goose, duck, meat, but only without starch and boiled to the consistency of thick cream.

When making large quantities of this sauce from apples, you do not need to cut off the peel, just remove the core with seeds.

600 g apples, 800 ml water, 150 g sugar, 30 g potato starch.

Wash the apples. Without peeling the apples, remove the core with seeds, chop, put in a saucepan, pour in 2/3 of the required water), cover with a lid, simmer until tender and rub through a sieve or a pulper. Put sugar in the resulting applesauce, pour in the remaining (1/3 of the norm) water and boil. After 5-7 minutes, add potato starch, previously diluted with boiled cooled water, while quickly stirring with a spatula, and bring to a boil.

This sauce can also be made from dried apples.

Serve the sauce hot or cold with porridge, rice, millet, pasta casseroles, puddings, pancakes, etc.

500 g strawberries or raspberries (without stems), 600 g sugar, 250 ml water.

Add sugar to water and cook syrup. Place the washed berries in the prepared hot syrup and let stand for 6-7 hours, then cook them until tender, like jam. When cooking, remove any foam that has formed.

Serve cold with ice cream.

400 g strawberries, 200 g sugar, 600 ml water, 30-35 g potato starch.

Boil sugar syrup. Sort the strawberries, remove the stems, rinse and wipe. Pour the syrup into the strawberry puree and bring to a boil, then gradually pour in the starch diluted with cold water while continuously stirring and bring to a boil again.

The same sauce can be prepared from raspberries and strawberries.

Serve hot or cold with puddings, casseroles, pancakes, pancakes.

250 g strawberries, 500 ml water, 50 g sugar, 1 teaspoon potato starch, lemon juice.

Peel the berries, rinse, add water with added sugar and boil, then separate the berries from the broth, rub through a sieve, combine with the broth again, add starch diluted with cold water, bring the mixture to a boil and immediately remove from heat. Season the finished sauce with lemon juice.

Serve with puddings, porridges, cottage cheese casseroles.

150 g currants, 100 g raspberries, 80 g sugar, 130 g cream, 10 g potato starch.

Sort out the currants and raspberries, rinse and add a small amount of water, boil. Rub through a fine sieve. Cool part of the liquid, mix with potato starch, pour into the remaining liquid, add sugar, and bring to a boil. Stir in cream. You can add raw yolk.

200 g gooseberries, 10 g potato starch, 60 - 80 g sugar, 50 ml grape wine (white if the gooseberries are yellow or green varieties, or red if the gooseberries are red varieties).

Wash the gooseberries, pour a small amount of boiling water over them, cook, grate, add potato starch (diluted in 3 tablespoons of water), sugar and wine, and boil. You can add the yolk to the chilled sauce.

Lingonberry sauce

500 g lingonberries, 1 liter of water, 250 g sugar, 1 teaspoon potato starch, 100 ml wine (riesling), cinnamon to taste.

Sort out the lingonberries, rinse them, add cold water and cook (the lingonberries should be soft). Drain the broth, strain, rub the lingonberries through a sieve and combine with the broth. Add sugar, wine, a little cinnamon to the lingonberry broth and boil everything (no more than 5-7 minutes). Then add starch diluted with cold water into the mixture and bring it to a boil.

Serve with fried game, game meat dishes, chickens, chickens, and turkey.

60 g rose hips or 30 g rose hip powder, 900 ml water, 160 g sugar, 40 g potato starch, 2 g citric acid or 2 cm. spoons of lemon juice.

Sort the rose hips, rinse in cold water, put in a bowl, pour boiling water over them, cover the bowl and leave for 20-25 minutes to swell. After this, pour the infusion into another bowl, and mash the fruits with a wooden pestle. Pour the infusion into the resulting puree, stir, add citric acid and boil for 10-12 minutes, then stop heating. After 30 minutes, when the broth has infused, strain it through gauze folded 2-3 times, add sugar and bring to a boil. After this, pour potato starch diluted with chilled water into it and let it boil.

To improve the taste, you can add a little lemon, tangerine or orange zest to the broth. If you use lemon juice instead of citric acid, it is added to the finished sauce.

Serve with cereal and pasta dishes.

600 g fresh apricots, 110 g dried apricots, 250 g sugar, 400 ml water.

Remove pits from fresh apricots. Pour water over the seeds, add sugar and cook syrup. Strain the syrup, pour apricot pulp or well-washed dried apricots into it and cook until tender. After this, rub the apricots (dried apricots) through a sieve. Add wine or liqueur to the resulting mass and bring to a boil again.

Serve hot or cold with a variety of sweet dishes.

200 g dried apricots, 90-100 g sugar, 100 g wine (nutmeg or nutmeg).

Rinse dried apricots in warm water, place in a saucepan, add 2 cups of water and cook until soft. Rub the cooked dried apricots through a fine sieve, put back into the pan, add sugar and 1/2 cup of hot water, stir it all, put on the fire and boil for 5 minutes. After this, remove the sauce from the heat, add wine and stir.

You can also prepare apricot sauce by replacing dried apricots with apricot puree (400 g).

150 g almonds, 700 ml milk, 200 g sugar, 5 eggs.

Scald the almonds with boiling water and peel them. Crush the peeled almonds, mix with a small amount of sugar and pass through a meat grinder or grind in a mortar. If the almonds are not crushed first, then when passing through a meat grinder or when grinding in a mortar, oil will be released from the almonds, which will contribute to the darkening of the mass and loss of its elasticity. When grinding almonds, you need to add cold boiled milk in small portions. Dilute the mashed mass with the remaining milk and rub through a sieve. The almonds remaining after this can be ground again or used to prepare the filling. Then mix the eggs with the remaining sugar and grind until white. Dilute the resulting mass with hot almond milk and boil at a temperature of 75-80° C.

Serve with sweet puddings and casseroles.

800 ml milk, 80 g sweet almonds, 10 g bitter almonds, 5 eggs, 250 g sugar.

Place sweet and bitter almonds in a saucepan, add boiling water and cover the dish with a lid. After 10-15 minutes, peel the almonds, put them in cold water for 2-3 hours, then pass through a meat grinder with a fine grid, adding milk little by little so that the almonds do not become oily.

Grind the chopped almonds thoroughly with a pestle in a mortar, gradually adding milk. Dilute the almonds, ground into a puree, with the remaining milk, strain through a thin napkin or gauze and squeeze. Use the leftover almonds (squeeze) to stuff baked apples and pancakes.

Grind the eggs or egg yolks thoroughly with sugar so that the mixture turns white, and then dilute with prepared hot almond milk and boil, stirring with a spatula, until a temperature of 75-80 ° C, but do not boil.

Serve cold or hot with puddings, casseroles, etc.

700 ml almond milk, 250 g sugar, 100 g sweet almonds, 25 g butter, 5 eggs (yolks), 20 g wheat flour, 2 lemons.

Grind butter, raw egg yolks, flour and sugar thoroughly. Add grated zest and lemon juice, finely chopped almonds to the resulting mixture and stir. Then gradually (in three or four additions) pour in hot almond milk, stirring quickly, after which boil the sauce, but do not boil.

Serve with puddings and casseroles.

300 ml milk, 2 eggs, 90 g sugar, 1/2 vanilla sugar powder, 1 teaspoon wheat flour.

Grind the sugar well with egg yolks and flour. Dilute this mixture with hot milk and, stirring continuously, cook the sauce until it boils. As soon as the sauce thickens, remove it from the heat, strain through a sieve and add vanilla sugar.

Serve with puddings and creams.

400 ml milk, 3 eggs (yolks), 90 g sugar, 1 teaspoon wheat flour or potato starch, vanillin or vanilla sugar to taste.

Dilute a spoonful of flour or starch with cold milk (1/2 cup). Grind the yolks with sugar. Combine with diluted flour and gradually pour in 1.5 cups of hot milk. Flavor the mixture with vanilla and cook from the thickening over low heat, stirring continuously. Then remove the sauce from the heat and continue stirring until completely cooled.

Serve with various creams, puddings, dough products soaked in syrup.

300 ml milk, 2 eggs (yolks), 90 g sugar, 1 cm. spoon of cocoa powder, 1 teaspoon of wheat flour.

Grind the egg yolks with sugar, add cocoa and flour, stir, dilute with hot milk and put on fire. Stirring continuously, bring the sauce to a boil (but do not boil). As soon as the sauce thickens, remove it from the heat and strain through a strainer.

Serve with puddings, creams and casseroles.

800 ml milk, 6 eggs (yolks), 150 g sugar, 50 g chocolate.

Grind the yolks with sugar and, heating over low heat, beat until the volume of the mass increases 2-3 times. With continuous stirring, pour in hot milk with grated chocolate dissolved in it. After this, boil the mass at 75-80° C, remove from the stove and strain.

Serve hot with rice pudding or souffle and other cereal or flour sweet dishes.

950 ml milk, 50 g cocoa (powder) or 30 g chocolate, 4 eggs (yolks), 40 g wheat flour, 30 g butter.

Lightly saute the flour in butter; dilute with hot milk and boil. Grind the cocoa powder with sugar, combine with the yolks and grind well again. Then gradually pour in the hot (75-80° C) milk liquid sauce, cook with continuous stirring, bringing it to the consistency of thick cream. Strain the finished sauce.

When using chocolate, grind the yolks with sugar, heat the chocolate with some of the milk and add to the milk sauce.

Serve with puddings, casseroles, soufflés and creams.

200 ml of white grape wine, 1 lemon, 4 eggs (yolks), 4 teaspoons of sugar, 1 glass of rum.

Mix a glass of white natural wine, 1/2 glass of water, lemon juice. Heat the mixture to a boil, cool to 75-80° C, pour this liquid into the yolks and grind with sugar. Whisk over heat until the whole mixture thickens. At the end, before removing, add one glass of rum and mix.

Serve hot with pudding.

250 ml white grape wine, 125 ml water, 150 g sugar, 4 eggs (yolks), 2 vanilla sugar powder, 1 cm. spoon of lemon juice.

Pour wine and water into an enamel or heat-resistant glass bowl, add sugar, yolks, vanilla sugar and a spoonful of lemon juice. Cook in a water bath over moderate heat, stirring continuously with a whisk, until a thick foam forms.

Serve the sauce immediately with hot sweet dishes (pudding, etc.).

500 ml milk, 90 g sugar, 3-4 eggs (yolks), 1-2 vanilla sugar powder.

Grind the egg yolks and sugar well. Pour in the milk, put the mixture on the fire and bring to a boil, stirring continuously with a whisk. Then remove from heat and cool without stopping stirring. Flavor the sauce with vanilla sugar.

Serve with cream or pudding.

1/2 l red wine, 500 g sugar, 1 lemon, 200 ml water, 35-40 g potato starch.

Boil sugar syrup with the addition of zest and lemon juice, at the end of cooking, pour in red wine, bring to a boil, while stirring with a paddle, pour in the starch diluted in cold water and bring to a boil again.

Serve with sweet hot dishes, fruit products, soufflés.

150 g plum jam, 10 g potato starch, 250 ml milk, cinnamon, lemon zest to taste. To contents

In all the variety of sauces used in cooking, recipes for sweet sauces occupy a special place. Their taste can vary in shades, and the ingredients used can give an unpredictable aftertaste.

And although such dressings are characterized by their characteristic sweetness, they can be served both with desserts and main courses. For example, sweet cranberry sauces go well with savory beef stew and vanilla cottage cheese casserole, just like in kindergarten. It's a different story with the spicy sweet sauce, which is prepared using chili peppers and, quite obviously, is only suitable for meat, vegetables or fish.

If you decide to make a delicious sauce for pancakes or flavor your favorite fish dishes with a spicy-sweet note, you need to remember that most often sweet dressings are not low-calorie at all. This is mainly due to the relatively high sugar content.

Main types

All sauces are always prepared with some kind of base - usually this is the main ingredient, which sets the main tone for the dressing.

There are a lot of bases for sweet sauces, but among them there are several main ones:

Chocolate
Milk or creamy
Fruit and berry
Egg
Coffee shop
Acute

Chocolate dressings are prepared using cocoa powder, as in kindergarten desserts, or melted dark chocolate. Such sauces ideally complement light fruit desserts, baked goods, and casseroles. Gravy on creamy milk bases must be prepared using high-quality fat milk. Vanilla, cinnamon and other spices are often added to such dressings. Fruits and berries are an almost universal basis. As mentioned earlier, many of these dressings are suitable not only for desserts, but also for a wide variety of hot dishes and cold appetizers.

The egg base for making sweet sauces provides a thick consistency and pleasant viscosity. Milk is often added during the cooking process, and the gravy itself is prepared in a water bath without bringing the mass to a boil. Coffee dressings are considered the most piquant among sweet sauces, and their recipes are often included in the mandatory composition of desserts. And finally, a version of the hot-sweet sauce is achieved by using hot chili peppers. The most famous example of such a dressing is Thai chili sauce.

Sweet dressings are served both cold and hot. It all depends on the dish for which the sauce is being prepared. Some sweet sauces can be stored in the refrigerator for several days, such as hot sweet sauce or chocolate gravy, but others should be eaten in the same amount as prepared.

It is recommended to prepare sweet sauces in deep enamel dishes to prevent oxidation of the products. Using a fruit or berry base, it is advisable to mix the prepared product with sugar and butter in advance. Berries or fruits will immediately give juice, and the oil will protect the base from burning. An egg base most often involves the use of yolks. It is very important to follow the cooking rules: firstly, you need to beat the yolks in advance. Secondly, the recipe is prepared only in a water bath, without bringing the mixture to a boil.

It is recommended to use only dark chocolate in chocolate sauces for pancakes, baked goods, ice cream or casseroles.

It has a pleasant tart taste without excessive sweetness, which allows you to slightly balance the sugary dessert. Most recipes use starch. Experienced cooks strongly recommend using corn starch rather than potato starch, as it is much better suited for dessert dressings.

Various alcoholic products included in the recipe for sweet sauces - cognac, wine, liqueur - are added at the very end of preparation. But then you need to warm up the dressing again to completely evaporate the alcohol.

Recipes

Having talked about the main features of sweet dressings, we offer you several recipes for classic sauces. All of them are easy to prepare at home and are suitable for a range of desserts, main dishes and snacks.

Chocolate sauce

By experimenting with ingredients, you can prepare not only an original dessert dressing, but also a wonderful sweet sauce for chicken or other meat dishes. It sounds incredible, but chocolate and meat go well together.

You will need:

Dark chocolate – 170 g
Water – 120 ml
Sugar – 2 teaspoons
Butter – 50 g
Cream 20% – 6 tablespoons
Vanilla (powder) – 1/3 teaspoon

Number of servings – 4

Cooking time – 30 minutes

Water is poured into the saucepan and granulated sugar is added. Everything is stirred until completely dissolved, after which chocolate and butter, previously broken into small pieces, are placed in a container. Simmer the sweet mixture over low heat (or a water bath, which is even better) for several minutes until the chocolate is completely melted. When this happens, remove the saucepan from the heat and pour preheated cream into the mixture in a thin stream; this requires constant stirring of the dressing. When the cream is added, vanilla is added to the sauce, everything is thoroughly stirred and infused for 5-10 minutes.

Egg sauce with wine

Light, with a pleasant tart taste, the dressing is served as a sauce for pancakes, pancakes, a variety of pastries and other hot desserts.

You will need:

White table wine – 400 ml
Lemon – 1 piece
Eggs – 10 pieces
Sugar – 300 g

Number of servings – 5

Cooking time – 20 minutes

Five chicken eggs must be broken into a deep bowl; the remaining five are also broken, but the yolk is separated from the white - only the yolk is used. The product is whipped until smooth, after which granulated sugar and wine are added. It is necessary to pour in the wine while constantly stirring the whipped mass. Then lemon zest is added to the mixture (it does not need to be chopped - on the contrary, it is better to cut it into large pieces). The saucepan goes to the stove, where it simmers over low heat while continuously whisking. After some time, the gravy will foam and increase by about 2 times - this is a sign of readiness. It is recommended to serve this sauce immediately after cooking to maintain an airy consistency.

Cherry sauce

Cherry gravy can be used as a sauce for meat – just like cranberry. At the same time, it is also suitable for desserts with ice cream, waffles and cream.

You will need:

Cherries (fresh or frozen) – 200 g
Sugar – 100 g
Water – 100 ml
Butter – 30 g
Ground cinnamon - to taste

Number of servings – 4

Cooking time – 35 minutes

Pre-prepared cherries must be placed in a saucepan, covered with granulated sugar and filled with water - so they should stand for 15–20 minutes. After this, the mass is mixed, butter is added to it, and the saucepan is placed on low heat. With constant stirring, the sauce is brought to a boil and cooked for 5-7 minutes. At the end of cooking, ground cinnamon and other spices are added to the dressing.

Hot sweet sauce

The ideal serving option is meat in sweet chili sauce. Thai pineapple dressing is also used as a sauce for fish, seafood and various spicy vegetable appetizers.

You will need:

Granulated sugar – 150 g
Water – 100 ml
Soy sauce – 3 tablespoons
Rice vinegar – 2 tablespoons
Garlic – 2 cloves
Canned pineapple – 3-4 rings
Hot chili pepper – ½ small pepper
Corn starch – 1 tablespoon

Number of servings – 6

Cooking time – 40 minutes

Water, vinegar and soy sauce are poured into a saucepan. Add granulated sugar and 2-3 tablespoons of juice from canned pineapples to the resulting mixture; everything is thoroughly mixed and placed on low heat. The dressing is cooked until it boils, after which chopped garlic, pineapple and chili pepper are added. While the dressing is simmering, you need to dilute the starch in a tablespoon of cold water and, after dissolving it, add it to the gravy, stirring constantly. Cook for 15 minutes until thickened.

Using the sweet base, you can prepare delicious dressings for desserts made from baked goods, meringues or ice cream, as well as a sauce for rolls with sesame seeds or a spicy sauce for meat. A variety of recipes allows you to choose the perfect option and delight your loved ones with amazingly delicious dishes every day!

In contact with

Sauce recipes

How to cook sweet and sour sauce with pineapples, in Chinese, like at McDonald's and its simplest interpretation according to a step-by-step recipe with photos and videos.

20 minutes

116.7 kcal

3.67/5 (3)

The popularization of Chinese cuisine has made sweet and sour sauce one of the most famous and beloved in our country - it gives dishes a piquant sourness and makes everything much tastier, from ordinary pasta to zucchini baked with meat. Making it at home with your own hands is not difficult. We have prepared several recipes for you, each of which is unique in its own way. So how to make sweet and sour sauce for fish or meat at home? Check out each of the recipes below and choose the best one for yourself!

First of all, pay attention to the easiest recipe for preparing this sauce; it contains the basic ingredients on the basis of which other interpretations of sweet and sour sauce are prepared.

A simple recipe for sweet and sour sauce for the winter

Kitchen appliances: pan, stove.

Ingredients:

Let's start cooking

So, today we will make a lot of sweet and sour sauce for the winter:

Take a saucepan and pour two tablespoons of sugar into it.
Pour vinegar over sugar and stir the contents of the pan.
We put it on low heat and ensure that the sugar is completely dissolved. Do not forget to monitor the contents of the saucepan, because all the liquid must be stirred constantly so that the sugar does not burn.
Remove the resulting syrup from the heat, then add soy sauce to it.
After this, put the pan on low heat again and immediately add tomato paste or ketchup to it.
If your choice fell on the second option, then under no circumstances add ketchup with various additives such as garlic, chili pepper, etc. In this recipe, only the most ordinary ketchup is suitable.
Keep the pan on low heat for about 5 minutes, do not forget to stir constantly.
Let the finished sauce cool slightly.
During this time, you can prepare the jars. Place them in the oven to sterilize for about 30 minutes, or you can sterilize them in a steam bath.
As soon as all the jars are free of unwanted microflora, pour the finished sauce into them up to the neck, and then preserve them with a metal lid.

Sweet and sour sauce with pineapple recipe

Cooking time: 30-35 minutes.
Number of servings: 4-5.
Kitchen appliances: cutting board, saucepan, stove.

Ingredients:

2 canned pineapple rings;
half a glass of pineapple juice;
60 g soy sauce;
a quarter glass of apple cider vinegar;

a quarter glass of sugar;
70 g ketchup;
tablespoon cornstarch.

Let's start cooking

Pour apple cider vinegar, pineapple juice and soy sauce into the pan. Add sugar, as well as ketchup or tomato paste.
Mix the entire contents of the pan thoroughly and put it on maximum heat until the liquid boils.
During this time, chop the pineapple on a cutting board as finely as possible.
Add the pineapple to the boiling liquid in the pan. Bring our future sauce to a boil again.
We dilute the starch in cold water, then pour it in a thin stream into the pan.
Reduce heat to medium and simmer until sauce thickens.
We remove the sweet and sour sauce from the stove, and then transfer it to a more beautiful and presentable container.

This sauce makes an excellent gravy for stewed meat.

Chinese sweet and sour sauce recipe

Cooking time: 30-35 minutes.
Number of servings: 4-5.
Kitchen appliances: saucepan, frying pan, cutting board, stove.

Ingredients:

60 ml olive oil;
70 g tomato paste or ketchup;
half a tablespoon of cornstarch;
onion head;
50 ml soy sauce;
2 cloves of garlic;

50 g sugar;
two thirds of a glass of orange juice;
a quarter glass of dry white wine;
a tablespoon of apple cider vinegar;
a quarter glass of water.

Let's start cooking

Peel the onion and chop it on a cutting board as finely as possible. We do the same with garlic, although peeled garlic can be passed through a garlic press, if you have one.
Place the frying pan over high heat and pour olive oil into it. We wait for the crackling sound, which means that the frying pan is hot enough.
Place chopped onion and garlic in a frying pan. Reduce the heat slightly and fry the onion until slightly translucent.
While the onions and garlic are fried, pour apple cider vinegar, olive oil, orange juice, soy sauce, and wine into the pan. We also add tomato paste and sugar. It is best to use cane sugar, but if you don’t have it, then don’t get hung up on it, add regular sugar.
Add the fried vegetables to the pan and place it on low heat.
Dissolve the starch in cold water, then pour it in a thin stream to all the other ingredients in the pan. Don't forget to mix.
Mix all the ingredients one last time as thoroughly as possible, after which you can leave the sauce to thicken over low heat.
If you don’t like small pieces of garlic and onion, then this sweet and sour sauce can be whipped in a blender or crushed into pieces with a regular potato masher.

Recipe for sweet and sour sauce, like at McDonald's

Cooking time: 60-70 min.
Number of servings: 7-9.
Kitchen appliances: stove, saucepan, metal sieve.