8 infinitely tasty sauces shashlik

What could be better than nature, sunny weather, meat or vegetables in the coals and good company? Nothing, except that a couple of new sauces for barbecue, bathe and baked on coals to meat, fish or chicken!

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Satsebeli



you'll need:

• 200 g of tomato paste 100-200 ml of water 1 bunch cilantro 2 cloves garlic 1 hour. l. dry adzhika 1 hour. l. hops-suneli 1 tbsp. l. grape vinegar ground black pepper, salt
  Preparation:
  Finely chop the cilantro. Add the garlic, passed through the press, hops-suneli, vinegar, pepper and adjika. All mix thoroughly and rub. Add the tomato paste, salt, stir again. Slowly add water to obtain the desired thickness sauce. Ready sauce can be shifted in a jar, cover with lid. Can be stored in the refrigerator for 3-4 days.
  
  
  
  Berry spicy sous
  
  
  
  You'll need:
  
  • 2 cup of cranberries or cranberry 0, 3-1 cups of sugar 1 cinnamon stick or 1/2 hr. liter. ground cinnamon star anise or anise taste 3-5 sq. cm ginger root 2 hours. l. brandy or rum to 100 ml of water pepper
    Preparation:
    Combine all ingredients and mix. Put weight on the fire, bring to a boil and cook over medium heat for about 5 minutes. Pyurirovat to the desired consistency: until smooth, or leave some whole berries.
    
    
    
    baba ghanoush
    
    
    
    
    
    You'll need:
    
    • 1 large eggplant 1 clove garlic 1 tbsp. l. sesame seeds or tahini paste 0, 5-1 Art. l. lemon juice 1 tbsp. l. olive oil dry or fresh herbs salt and pepper
      Preparation: < br> Eggplant pierce in several places with a fork and bake over the coals. On the cooled eggplant to remove the peel and the pulp is mixed with crushed sesame seeds, garlic, herbs and spices. Add olive oil, lemon juice and salt.
      
      
      
      creamy mint sauce to the meat and kolbaskam
      
      
      
      You'll need:
      
      • 4 sprigs fresh mint 3/4 cup sour cream 21% fat 2 processed cheese pepper, salt
        Preparation:
        Mint wash and dry. Separate the leaves from the stems and finely chop. Fold the chopped leaves in a convenient bowl, add sour cream, salt, pepper, melted cheese, diced. All carefully whisk immersion blender.
        
        
        
        cacık (tzatziki) 31,841,254
        
        
        
        You'll need:
        For yogurt:
        
        
        • 1 liter of sterilized milk 2 tbsp. l. fat sour cream or yogurt with live bacteria
          
          • 150 grams of yogurt without sugar and flavorings 1 cucumber
          • 2 tbsp. l. lemon 1 clove garlic 1 tbsp. l. olive oil Dill salt and pepper
            Preparation:
            Wash the thermos with a wide neck, cover with a warm up to the top with the sterilized milk (38 degrees). Add sour cream or yogurt. Thermos tightly and shake well. Then wrap a towel thermos in multiple layers and put on a night in a warm place. In the morning squeeze yogurt through cheesecloth, folded in several layers, so that the sauce was thick. Garlic peel, grate or finely chop. Spoon yogurt into a deep container and mix with the garlic. Peeled cucumber finely crumble, drain the excess water and add to the weight of the cucumber yogurt. Optionally, you can add lemon juice and a little olive oil. Season with salt and pepper and add the chopped dill. Mix. Before serving, ready-made sauce in the refrigerator for a couple of hours.
            
            
            
            sauce of peppers
            
            
            
            
            
            You'll need:
            
            • 500 g sweet peppers 1 clove garlic 1, 5, Art. l. sweet soy sauce 1, 5, Art. l. balsamic vinegar salt, ground black pepper, ground coriander
              Preparation:
              Peppers wash, wipe dry, and send it in the oven at 200 degrees for 20 minutes. In the process of baking to turn them to parched from all sides. Roasted peppers hot folded into a clean plastic bag, tie tightly and leave to cool. When the peppers cool down, take off his skin, remove seeds. Fold the cleaned peppers in a blender, add salt and pepper, add the coriander, garlic, passed through the press, chop everything into a puree. In the resulting mass pour the soy sauce and balsamic vinegar and again mix well. Ready sauce can be shifted into a clean jar and put into the refrigerator.
              
              
              
              pesto sauce
              
              
              
              
              
              You'll need:
              <
            • 1 bunch basil 1 bunch parsley 1 clove garlic 50 g of hard cheese 20 g of nuts ( You can use hazelnuts or cashews) 50 ml olive oil salt
              Preparation:
              The leaves of basil and parsley to separate from the cuttings, put in a mortar and pestle with salt and grind until smooth. Greens should immediately shift into a jar and pour the olive oil, that it is not in contact with air. Garlic and chop nuts, cheese grate mix well and put in a bowl with fresh herbs. The sauce can be used immediately or stored up to two weeks in the refrigerator in a tightly sealed container.
              
              
              
              Sauce gurmanov
              
              
              
              You'll need:
              
              • for 70 ml of sauce - 200 ml of balsamic vinegar of good quality
                Preparation:
                Pour the balsamic vinegar in a pan, a wooden stick to measure the depth and make a mark on it. Additionally put a mark on the 1/3 of the initial depth, that is the mark up to which will boil down balsamic vinegar. Put the pan with the vinegar on the stove and bring to a boil, reduce heat to medium and boil down to 1/3 of the original volume. To do this, periodically remove the saucepan from the heat and to measure depth. Perfect sauce - this is when the spoon for 1 cm stretches "thread." This sauce is well suited not only to the barbecue, but also to steaks, cutlets and chops.
                
                
                
                Ayoli
                
                
                
                You'll need:
                
                • 4 cloves garlic 2 yolk quail eggs 1/4 liter of vegetable or olive oil salt juice of 1 lemon 1 hour. l. water
                  Preparation:
                  Grind garlic into a bowl, add a little butter and egg yolks. Good blender to whip up white. Season with salt and add the lemon juice and a bit of cold water. The sauce should be thick enough to turn - as mayonnaise.
                  
                  
                  
                  Photos on the preview: Gayvoronskaya_Yana
                  
                  
                  
                  
                  
                  via www.shutterstock.com/ru/pic-236258965/stock-photo-tomato-sauce-in-white-bowl-and-on-a-table.html?src=w1ssvC2OfSOENnvcSaafsQ-2-63