Anyone who claims that choosing a sauce for a meal is no more important than choosing a side dish for a steak or a glass for different types of wine is doomed to never understand anything about real taste. Properly prepared and served along with “the same” dish, the sauce can not only bring the necessary acidity or salinity to the receptor, but also become the basis of the entire flavor bouquet. So, in the arsenal of anyone who cooks something more complicated than scrambled eggs, there should be at least half a dozen sauces that he can mix with his eyes closed. We have collected 6 interesting recipes for you, arranging them for ease of development in order from simple to complex.

— Sauce with buttermilk —
Ingredients:
½ cup buttermilk
½ cup sour cream
2 tsp white balsamic vinegar
2 tbsp butter
1 tsp salt

Preparation: Combine buttermilk, sour cream, white balsamic vinegar, olive oil and salt in a bowl using an immersion blender. Serve with salads with tomatoes, seafood and more.

— White buir —
Ingredients:
2 cups white wine
1 ¼ cups orange juice
2/3 cup grapefruit juice
1 ½ чашки butter, нарезать 2см кусочками
1 tbsp lemon juice
1 tsp salt

Cooking:

1. In a small saucepan, reduce the wine over medium heat to one quarter of the original volume.
2. Add orange and grapefruit juice, boil until thick.
3. Reduce the temperature to a low value and, while stirring slowly with a whisk, add the oil, salt and lemon juice.

— Citrus sauce —
Ingredients:
1 cup sugar
1 anise star
1 cup red wine vinegar
3 lemons, peel and squeeze juice
3 limes, peeled and squeezed out the juice
3 oranges, peeled and squeezed out the juice

Cooking:

1. Caramelize the sugar in a dry saucepan over medium heat until brown. In parallel, fry the anise in a saucepan over medium heat until fragrant (about 2 minutes).
2. Add red wine vinegar to the anise, let it brew a little, and then pour everything into the sugar. Boil over medium heat to half of the original volume.
3. Add citrus juice and halve again over medium heat. Add all the zest cut from the fruit and let cool to room temperature.

— Sauce with bone marrow —
Ingredients:
1 tablespoon rapeseed oil
1 cup chopped beef tenderloin
¼ cup peeled and chopped shallot
½ cup dry red wine
2 cups chicken broth
2 sprigs thyme
1 tsp salt
½ tsp red wine vinegar
3 tbsp chopped bone marrow
1 tbsp peeled and finely chopped shallot
1 tsp thyme

Cooking:

1. Heat the oil in a frying pan until lightly smoky, add the beef in an even layer and fry for 5 minutes, turning and stirring the meat occasionally.
2. Sauté shallots in a saucepan until soft (about 4 minutes), add wine and reduce by half.
3. Карамелизированную говядину проварить в курином бульоне с веточкой thyme до густого состояния. Strain the resulting thick liquid, season with wine vinegar and salt.
4. Preheat the oven. In a bowl, mix the marrow, shallots and thyme, spread the mixture on a baking sheet and place in the oven for 1-2 minutes, and then immediately in the refrigerator. Immediately before serving, add warm sauce to the cold bone marrow.

— Curry sauce with lemongrass —
Ingredients:
1 st. l. canola oils
2/3 cup chopped lemongrass
1 tbsp peeled and thinly sliced ​​ginger
2/3 cup thinly sliced ​​leek
1 ½ чашки очищенного и тонко нарезанного shallotа
1 ½ tsp curry powder
1/3 cup dry white vermouth
1/4 cup white port
1/3 cup white wine
1 ½ cups white chicken broth
1 ½ cups coconut milk
4 ст.l. unsweetened coconut flakes
1 peeled, hollowed and diced apple
1/2 cup diced pineapple
1/2 banana
1 tbsp parsley leaf
1 tbsp холодного butter
1/4 cup lime juice
1 ½ tsp salt
pinch of cayenne pepper

Cooking:

1. Heat canola oil in a skillet over medium heat, add lemongrass and ginger, fry for 2-3 minutes.
2. Add leeks and shallots, saute until translucent (3 minutes), add curry powder and sauté 1 minute more.
3. Pour in vermouth, port wine and wine, bring to a boil, boil down to a quarter of the original volume.
4. Pour in the chicken broth, simmer for 5 minutes, and then, adding coconut milk and shavings, boil for about 10 more minutes.
5. Pour the still hot mixture into a blender and blend together with the apple, pineapple, banana and parsley on high speed. Strain through a sieve and season to taste with lime juice, salt and pepper.

— Sauce with bone marrow —
Ingredients:
1 tablespoon rapeseed oil
1 cup chopped beef tenderloin
¼ cup peeled and chopped shallot
½ cup dry red wine
2 cups chicken broth
2 sprigs thyme
1 tsp salt
½ tsp red wine vinegar
3 tbsp chopped bone marrow
1 tbsp peeled and finely chopped shallot
1 tsp thyme

Cooking:

1. Heat the oil in a frying pan until lightly smoky, add the beef in an even layer and fry for 5 minutes, turning and stirring the meat occasionally.
2. Sauté shallots in a saucepan until soft (about 4 minutes), add wine and reduce by half.
3. Карамелизированную говядину проварить в курином бульоне с веточкой thyme до густого состояния. Strain the resulting thick liquid, season with wine vinegar and salt.
4. Preheat the oven. In a bowl, mix the marrow, shallots and thyme, spread the mixture on a baking sheet and place in the oven for 1-2 minutes, and then immediately in the refrigerator. Immediately before serving, add warm sauce to the cold bone marrow.

— Citrus sauce —
Ingredients:
1 cup sugar
1 anise star
1 cup red wine vinegar
3 lemons, peel and squeeze juice
3 limes, peeled and squeezed out the juice
3 oranges, peeled and squeezed out the juice

Cooking:

1. Caramelize the sugar in a dry saucepan over medium heat until brown. In parallel, fry the anise in a saucepan over medium heat until fragrant (about 2 minutes).
2. Add red wine vinegar to the anise, let it brew a little, and then pour everything into the sugar. Boil over medium heat to half of the original volume.
3. Add citrus juice and halve again over medium heat. Add all the zest cut from the fruit and let cool to room temperature.

— White buir —
Ingredients:
2 cups white wine
1 ¼ cups orange juice
2/3 cup grapefruit juice
1 ½ чашки butter, нарезать 2см кусочками
1 tbsp lemon juice
1 tsp salt

Cooking:
1. In a small saucepan, reduce the wine over medium heat to one quarter of the original volume.
2. Add orange and grapefruit juice, boil until thick.
3. Reduce the temperature to a low value and, while stirring slowly with a whisk, add the oil, salt and lemon juice.