are rapidly approaching warm days, and with them trips to the shore of a reservoir or just to the forest. Barbecue is an integral part of this type of recreation. Exists a large number of of his recipes, many have some favorite cooking methods.

But you always want to try something new, it's nice to surprise you with a spicy taste. Let's analyze several recipes for barbecue sauces that will help make grilled meat a real culinary masterpiece.

Soy sauce

Cooking order:

Pork with low fat content is thoroughly washed under running water, cut into pieces of your favorite size;
Prepared meat is placed in a container (pot, bowl or something else), and then poured with soy sauce. Mixing occurs until each piece is saturated;
onion rings and Bay leaf pour over pork, mix thoroughly;
Pepper, paprika, salt are added and the kebab is mixed again;
The finished dish is placed in the refrigerator, where it marinates for 4 hours.

May be used as a condiment. For this you need:

Prepare a mixture of one part soy sauce and three mayonnaise;
Add crushed garlic, black ground pepper taste;
Sugar, salt are contraindicated, they deprive the taste of piquancy.

Based on tomato paste

Very popular tomato sauce to the barbecue. The main thing is to choose a red paste (they come with a brown or orange tint). You need the following ingredients:

Tomato paste - 0.5-1 liter;
Garlic (a few cloves);
One head of onion is enough, fresh dill with parsley (finely chopped);
A large spoonful of sugar, tea salt;
A glass of water, black pepper and basil if needed.

How to cook:

1. Pasta is laid out in a saucepan, poured with water. Then put on a small fire. Stirring continuously, bring the mixture to a boil;

1. The rest of the ingredients are added, except garlic. The sauce boils for about 5 minutes;

1. Crushed garlic is thrown into the dish removed from the fire;

The sauce cools down and infuses. Readiness occurs when cooled to 20 degrees.

white sauce

Wine is used as the main ingredient. Here is one of the options. We are preparing:

White wine, not less than 120 milliliters;
100g butter;
One onion, 3 cloves of garlic;
50 grams of freshly squeezed lemon juice;
300 grams of mayonnaise, 1 tablespoon of mustard and sugar;
Salt, ground pepper.

Cooking process:

Onions and garlic are finely chopped, but it is better to use a blender or meat grinder;
The frying pan heats up, while the oil melts in it. Then fried onions with garlic;
Wine is added. The mixture boils in a frying pan with an open lid until the volume of liquid visually decreases approximately in half;
The remaining ingredients are poured out and boil for a short time. The pan is removed from the fire;
The dish is served chilled with barbecue.

Pomegranate juice as a base

Required components:

150 grams of pomegranate juice;
250 grams of red wine (sweet varieties are selected);
A teaspoon of pepper, salt, half a spoonful of starch;
Basil, hot red pepper;
A few cloves of garlic.

Steps for obtaining the finished sauce:

Pomegranate juice and red wine in equal proportions fill the container, put it on a moderate fire;
Spices, salt and pepper, crushed garlic are added;
Stirring constantly, the mixture is brought to a boil. After that, the container is covered with a lid and languishes for 20 minutes over low heat;
Before turning off, starch is added, previously diluted in the rest of the wine. The dish thickens and is removed from the oven;
Served with meat chilled to room temperature.

Read on for the gourmet recipe.

Making Worcestershire sauce at home is not so easy, and its price is very high, so we invite you to read this real aristocratic seasoning.

Italian pasta with carbonara sauce, what could be tastier! .

sour cream sauce

For him it is necessary:

350 grams of sour cream;
Two tablespoons of butter;
4 tablespoons finely chopped dill and parsley;
About 100 grams of meat broth;
2 tablespoons flour, salt, pepper.

Cooking order:

Butter is melted in a frying pan, then flour is added there and fried until a characteristic golden color appears;
The resulting mixture is poured into a saucepan with broth, put on a small fire;
When the composition begins to thicken, sour cream is added to it. Almost ready sauce is cooked for a few more minutes;
At the end, greens, spices, salt to taste are poured;
Can be consumed chilled.

Georgian variant

The following products are needed:

About 2 kilograms of ripe tomatoes;
Garlic, greens;
Basil or oregano;
Adjika, ground pepper.

Cooking:

Tomatoes are peeled, cut in half. Seeds and other things are removed from them. Thus, pure pulp should remain;
Pass the tomatoes through a meat grinder or blender;
Pour the resulting thick mixture into a saucepan and turn on a small fire;
After boiling, the sauce is cooked for another 20 minutes;
5 minutes before readiness, we fall asleep a crushed clove of garlic, half a tablespoon of adjika, greens, pepper, spices to taste. The composition is thoroughly mixed;
The sauce is served chilled from the refrigerator.

Tkemali

This sauce recipe was created specifically for barbecue. Initially, the basis of the dish was red sour cherry plum, but it is quite difficult to find it, so you can use plums (frozen ones from the supermarket will also work). What do you need:

A kilogram of plums (you need to purchase a little more, since the weight of the product in the recipe is indicated without seeds);
50 grams of sugar, cilantro, dill;
Three cloves of garlic, half a teaspoon of coriander (fortunately now it’s not a problem to get it);
Salt, ground red pepper to taste.

How to cook:

Plums are ground with a meat grinder, the resulting thick juice goes to the bowl. A small fire is turned on;
Sugar and salt are added. The resulting mixture is boiled for 5 minutes;
Then the rest of the ingredients are poured (garlic should be finely chopped or crushed). The sauce is brought to a boil and removed from heat;
Served chilled from the refrigerator.

Deliciously prepared sauce will add meat new taste will make a holiday or outdoor recreation truly unforgettable. And among relatives and friends, you will enjoy the glory of a professional chef.

Having decided to cook meat on the street, it is important not only to marinate it correctly, but also to choose and suitable sauce for barbecue. It is from them that the final taste of the dish will depend. Besides, appetizing sauce if necessary, it will hide some of the shortcomings of the marinade, and even the dryness of the meat pieces.

Barbecue sauce based on tomato paste

Ingredients: 120 g tomato paste, half an onion, 2-4 garlic cloves, 70 ml filtered water, 25 g basil, salt, a mixture of peppers, a pinch of suneli hops.

First, in a small saucepan, tomato paste is poured with water. The mixture must be heated over low heat until it begins to boil.
A very finely chopped half of an onion, salt, and selected spices are added to the future tomato paste barbecue sauce.
Crushed garlic is added last. Its amount should be adjusted to your own taste, so as not to make the sauce too spicy.

The mixture is boiled for a couple of minutes and served with the finished meat.

With ketchup, mayonnaise and herbs

Ingredients: 160 g of spicy barbecue ketchup, a small bunch of fresh dark basil, 120 g of light mayonnaise, garlic to taste, a bunch of fresh cilantro, a pinch of salt and suneli hops.

All declared fresh herbs are very finely chopped.
Fresh garlic is pureed in any convenient way.
In a handy bowl, mix mayonnaise, ketchup, as well as prepared foods from the first two steps. The mass is salted and sprinkled with spices.

Before serving, the sauce should be infused in the cold for 20-25 minutes.

Georgian variant

Ingredients: 850 g fresh tomatoes, 4 garlic cloves, a bunch of fresh cilantro and parsley, a sprig of basil and oregano, 1 small. a spoonful of adjika, salt, a mixture of ground colored peppers.

Tomatoes are doused with freshly boiled water, after which it will be possible to carefully remove the skin from them. Vegetables are cut into halves. It is better to remove the seeds from them in advance so that they do not come across in the sauce. The pulp of tomatoes is interrupted by a suitable blender nozzle.
The mass obtained from tomatoes is cooked on the stove with the most minimal heating for 17-20 minutes.
Approximately 5 minutes before the sauce is completely ready, you can throw mashed garlic, finely chopped greens, adjika, salt, ground peppers into a container with vegetable pulp.
After stirring, the sauce is removed from the heat.

Rarely, when eating barbecue, we do without sauces - one or another sauce, as a rule, always accompanies a dish so beloved by many. In this article we will talk about preparing a variety of sauces for various kinds barbecue - from vegetables, meat, mushrooms, chicken, fish.

Each person has an individual taste - one prefers shish kebab exclusively from lamb, another - from chicken, the third - classics from pork, and the fourth prefers not to eat meat at all and likes to make kebabs from vegetables or mushrooms. There are also many fans of fish barbecue. But all lovers of this dish have one thing in common - sauces. Sauce is needed for any barbecue, as it plays a significant role in the perception of this dish. Take, for example, vinegar water - this is, in fact, the most popular sauce that is poured over barbecue during or after cooking, but there are many other interesting options.

Of course, there are people who will say that good barbecue no sauce is needed, but this is a matter of taste, and most fans of the dish still prefer to eat it with sauce.

There are a lot of barbecue sauces, and which one you prefer to this or that barbecue is also a matter of taste. However, there are well-established flavor combinations, according to which, for example, for fish barbecue it is better to serve sauce with lemon, and for lamb, sauces based on natural yogurt. Based on such most popular flavor combinations, we will talk about several options for sauces for different types of barbecue, which you can easily and quickly prepare yourself.

The most popular shish kebab sauces with an established recipe in many countries of the world are American Barbecue sauce, Caucasian Narsharab, Georgian Satsebeli, as well as Adjika and Tkemali. These sauces can be prepared on your own or bought in a store - they are suitable for any type of barbecue.

YOGHURT SAUCE RECIPE FOR LAMB SHASHLIK

200ml natural yoghurt
2-3 garlic cloves
1 cucumber
1 bunch dill
1 small green chili pepper
balsamic vinegar
pepper, salt

How to make yoghurt sauce for lamb skewers:

Peel the cucumber from the skin, rub into a bowl on a fine grater.

Peel and pass the garlic through a press, rinse the dill and dry, then finely chop.

Delete from hot pepper seeds, crush the pulp.

Add all prepared products to plain (natural) yogurt, pepper and salt, add balsamic vinegar to taste, mix thoroughly and serve this yogurt sauce with lamb skewers.

Enjoy your meal!

TOMATO SAUCE RECIPE FOR PORK SHASHLIK

500g fresh tomatoes
1 head of garlic
1 large onion
1 hot pepper
sugar
salt
vinegar

How to make tomato sauce for pork skewers:

Scald the tomatoes with boiling water, remove the skin, finely chop the pulp and simmer until it thickens on a small amount refined vegetable oil on low fire.

Add sugar and salt, chopped pulp of hot pepper (without seeds), seasonings to taste (a mixture of peppers), garlic passed through a press and a little vinegar to the tomatoes, mix and simmer everything together for another couple of minutes.

Grind and marinate in vinegar water (vinegar and water 1 to 1) onions for an hour.

Combine pickled onion and tomato mass, mix and serve with pork skewers.

Enjoy your meal!

Traditionally, it is believed that tomato sauces are best suited for pork skewers.

RECIPE FOR NUT SAUCE FOR POULTRY SHASHLIK (CHICKEN, DUCK, TURKEY)

150ml water
100 ml pomegranate juice or 1 tbsp. wine vinegar
1 glass walnuts purified
2-3 garlic cloves
2-3 tbsp chopped cilantro
1 tsp suneli hops and red ground pepper
½ tsp saffron and coriander

How to make chicken barbecue sauce:

You can grind the products for the sauce (nuts, garlic, cilantro) manually or using a blender.

Combine chopped nuts, cilantro and garlic, salt, add spices - saffron, coriander, red pepper, suneli hops, mix everything.

Combine vinegar or pomegranate juice with non-hot boiled water, mix, then dilute the thick nut-spicy mass with this mixture with vigorous stirring.

Enjoy your meal!

Many sauces are perfect for chicken - tomato, sour cream, garlic, mushroom, etc.

LEMON SAUCE RECIPE FOR FISH SHASHLIK

½ lemon - grated zest
7 tbsp corn or other vegetable oils
3 tbsp lemon juice
2 tbsp tarragon
½ tsp salt, sugar and ground mustard seeds
1 pinch ground black pepper

How to cook lemon sauce for the fish skewers:

Squeeze the juice from the lemon, grate the zest on a fine grater, combine 3 tbsp. lemon juice and zest, add mustard, black pepper and chopped tarragon.

Mix prepared mixture with corn oil, sugar and salt, beat everything with a mixer or blender.

Enjoy your meal!

RECIPE OF GARLIC SAUCE FOR VEGETABLE SHASHLIK

200g garlic
50ml vegetable oil
2 tsp ground red pepper

How to cook garlic Sause for the veggie skewers:

Peel and pass the garlic cloves through a press, heat the vegetable oil very strongly in a pan, then let it cool, put the garlic gruel and simmer over low heat - the garlic should give the juice to the oil.

Add red ground pepper to the garlic oil, mix and serve the sauce for shish kebab of vegetables or mushrooms.

Enjoy your meal!

Using different types vegetable oil, you can slightly change the taste of the sauce, you can also use different ground peppers - hot red, black, sweet paprika, etc.

And what barbecue sauces do you often cook, friends? Or do you prefer to get by with simple and familiar ketchup? Tell us about it in the comments to this article.

VIDEO RECIPE OF SAUCE FOR SHASHLIK

And now 20 more recipes

Departure to nature without a barbecue is like football without a ball. We have already talked about the very best marinades, and today we will share recipes for sauces for meat. Choose your favorite supplement to your liking.

#1

What will be required?

3 cloves of garlic;
1 tomato;
2 tbsp. l. olive oil;
2 tbsp. l. water;
1 st. l. grape vinegar;
dill, basil, parsley.

How to cook?
Finely chop the greens, cut the tomato into small cubes, pass the garlic through a press. Combine all ingredients and mix well.

olinchuk/Depositphotos.com

#2

What will be required?

2-3 cloves of garlic;
2 tbsp. l. Dijon mustard;
2 tbsp. l. tomato paste;
1 tsp apple cider vinegar;
greens (dill, parsley, cilantro, green onions and so on).

How to cook?
Chop greens and garlic finely. Mix mustard, tomato paste and vinegar, combine them with herbs. Mix and let stand.

#3

What will be required?

100 g gooseberries;
3-4 cloves of garlic;
1 tsp olive oil;
a pinch of ground ginger.

How to cook?
This sauce goes well with fatty kebabs. To make it, you need to chop the gooseberries and garlic and mix with a blender. Then add to them olive oil and ginger.

#4

What will be required?

500 g of ketchup;
150 ml of water;
100 ml apple cider vinegar;
100 g cane sugar;
2 tbsp. l. mustard;
1 st. l. onion powder;
1 st. l. garlic powder;
0.5 tsp cayenne pepper.

How to cook?
Combine all ingredients in a saucepan and place on slow fire. Cook, stirring constantly, for 20 minutes. The sauce will turn out liquid, but not watery, moderately sweet and spicy. Allow to cool before serving. Can be prepared on the eve of a field trip.

#5

What will be required?

1 chicken egg;
1 st. l. Dijon mustard;
100 ml of olive oil;
salt and pepper to taste.

How to cook?
All you need from an egg is protein. It must be beaten with a mixer along with mustard. Then, while continuing to beat, carefully pour in the olive oil. Add salt and pepper to taste. The sauce will be thick and perfect for chicken.

vichie81/depositphotos.com

#6

What will be required?

2 tbsp. l. honey;
2 tbsp. l. lemon juice;
0.5 tsp dry mustard;
0.5 tsp red ground pepper.

How to cook?
Combine all ingredients and heat over low heat until boiling. Cool before serving.

#7

What will be required?

500 g of ketchup;
100 g of sugar;
3 cloves of garlic;
1 small onion;
2 tbsp. l. water;
2 tbsp. l. olive oil;
1 st. l. apple cider vinegar;
1 st. l. tomato paste;
1 st. l. Worcestershire sauce;
1 tsp liquid smoke;
1 tsp mustard powder;
0.5 tsp chili pepper;
ground black pepper to taste.

How to cook?
Chop the onion, add water and grind with a blender to a puree consistency. Heat olive oil over medium heat, add onion puree to it. Cook until the mixture is lightly browned. Add the rest of the ingredients (pass the garlic through a press) and, stirring constantly, keep on fire for another 20 minutes. The sauce will turn out very fragrant, perfect for ribs.

#8

What will be required?

300 g frozen or fresh lingonberries;
100 g frozen or fresh currants;
3 art. l. Sahara;
1 st. l. grated ginger.

How to cook?
Grind the berries with a blender until a homogeneous puree-like consistency. In a small saucepan, simmer the berries and sugar over low heat until the sugar dissolves and the mixture comes to a boil. After that, add ginger and keep on fire for another 3 minutes. Let cool before serving and add a few fresh berries cranberries or currants. The sauce goes well with red meat.

#9

What will be required?

250 g horseradish;
250 g of beets;
200 ml of water;
1 st. l. 9% vinegar;
1 tsp salt.

How to cook?
Peel horseradish and pass through a meat grinder. Peel and grate fresh beetroot coarse grater. Combine these and other ingredients and mix well. Can be prepared ahead of time and stored in the refrigerator.

#10

What will be required?

100 ml of olive oil;
20 g hard cheese;
2 cloves of garlic;
1 chicken egg;
3 tsp mustard;
1 tsp dry milk;
0.5 tsp lemon juice;
salt and ground black pepper to taste.

How to cook?
Break the egg into a deep bowl. Salt and pepper. add mustard, powdered milk and lemon juice. Beat with a mixer or blender. Whisking constantly, pour in the olive oil in a thin stream. Beat until a homogeneous thick mass is formed. Pass the garlic through a press, grate the cheese on a fine grater and add them to the resulting mixture. To stir thoroughly. The sauce goes well with grilled white meat and fish.

bberry/Depositphotos.com

#11

What will be required?

500 g of yogurt without additives;
1 fresh cucumber medium size;
3 cloves of garlic;
1 small Green pepper Chile;
dill;
ground black pepper;
balsamic vinegar.

How to cook?
Peel the cucumber and grate. Pass the garlic through a press, finely chop the dill. Remove the seeds from the chili pepper and chop finely. Combine all ingredients with yogurt and stir. Pepper and add balsamic vinegar to taste. The sauce is good with lamb skewers.

#12

What will be required?

200 ml pomegranate juice;
300 ml of sweet red wine;
3 cloves of garlic;
1 tsp Sahara;
1 tsp salt;
0.5 tsp starch;
basil;
black and red ground pepper to taste.

How to cook?
Mix pomegranate juice and 200 ml of wine. Pass the garlic through a press, chop the basil. Combine these ingredients, as well as sugar, salt and ground pepper in a saucepan and put it on a slow fire. When it boils, cover with a lid and cook for another 20 minutes. Then add starch, diluted in the rest of the wine, and keep until thick. Serve chilled. The sauce also goes well with lamb.

#13

What will be required?

50 g of sour cream with a fat content of 30%;
2 chicken eggs;
2 tbsp. l. Sahara;
2 tbsp. l. table vinegar;
1 st. l. flour;
salt to taste.

How to cook?
Mix salt, sugar and vinegar. Boil the eggs, only the yolks are required. They need to be wiped with sour cream and flour. Then add salted and sweetened vinegar to this mixture. Bring all this to a boil over high heat. Get a thick tasty sauce.

#14

What will be required?

200 g pitted prunes;
200 g of peeled walnuts;
500 g spicy ketchup;
1 lemon.

How to cook?
Rinse the prunes and rub through a sieve. Scald nuts with boiling water and crush. Squeeze the juice from the lemon, and grate the zest on a fine grater. Combine ketchup, prunes, nuts and zest in a saucepan. Cook for about 5 minutes. At the end, add lemon juice, mix thoroughly, remove from heat and cool.

#15

What will be required?

200 g dried apricots;
3 medium green apples;
100 ml sherry or other fortified wine;
2 tsp curry powder;
salt and black ground pepper to taste.

How to cook?
Soak dried apricots in wine and leave for 10-12 hours. After that, add to the curry mixture and beat with a blender until the consistency of puree. Peel the apples, remove the core, finely chop. Combine them with dried apricot puree, salt and pepper to taste. The sauce sets off the chicken skewers well.

#16

What will be required?

100 g mustard;
150 g of hot pepper;
300 g of apples;
300 g carrots;
300 g of garlic;
400 g of tomatoes;
500 g bell pepper;
200 ml of 9% vinegar;
2 tbsp tomato paste;
parsley;
salt.

How to cook?
This sauce is a la adjika, but without preservation. Remove seeds from sweet and hot peppers. Peel the apples, remove the core. Peel the tomatoes. Pass all vegetables through a meat grinder. Then add tomato paste, vinegar, mustard, chopped garlic and parsley to them, salt to taste. Mix well and let it brew for several hours.

Denis Vrublevski/Shutterstock.com

#17

What will be required?

100 ml dry white wine;
200 g cream with a fat content of 30%;
5 cherry tomatoes;
half an onion;
1 st. l. butter;
lemon juice, salt and pepper to taste.

How to cook?
Finely chop the onion and fry in butter until soft. Then pour the wine and diced tomatoes into the pan. Simmer for 1-2 minutes. Add cream, salt, pepper and season with lemon juice. Mix and boil until thick. When the sauce has cooled, add chopped parsley to it. It is good for grilled fish steaks and for chicken.

#18

What will be required?

1 kg plums;
3 art. l. Sahara;
2 tbsp. l. salt;
5 cloves of garlic;
0.5 tsp red ground pepper;
0.5 tsp coriander;
fresh dill and cilantro.

How to cook?
Wash the plum, remove the pits and pass through a meat grinder. In a saucepan or saucepan, combine plum puree, sugar and salt. Boil for 5 minutes. Then add chopped garlic and herbs, pepper and coriander. When it boils, remove from heat and let cool. The sauce goes well with pork and lamb skewers.

#19

What will be required?

Mayonnaise (preferably homemade);
soy sauce in a ratio of one to three (for 100 g of mayonnaise 30 g of soy sauce);
garlic and ground black pepper to taste.

How to cook?
Mix mayonnaise and soy sauce, add garlic and pepper passed through a press. The sauce has spicy taste and is suitable for barbecued beef and pork.

#20

What will be required?

300 g sour cream;
100 ml of broth;
30 g butter;
1 st. l. flour;
dill and parsley;
salt and pepper to taste.

How to cook?
Fry flour in butter until golden brown. Then pour the broth into the pan and simmer until thickened. After that, add sour cream, finely chopped greens, salt and pepper. Simmer for 3 more minutes. Cool and serve with seafood, fish or chicken skewers.

Do you like barbecue? Then you probably know that this chic dish is served on the table with a perfectly matched sauce. by the most simple option gas stations in this case maybe ketchup or mayonnaise, but they will not be able to emphasize all the advantages of meat and make it really tasty.

Today we will discuss the most best recipes barbecue sauces. It is quite possible to cook them at home. So, let's read! And we dare to assure you that after reading the article, you will definitely be able to choose the perfect dressing for cooking meat!

Tomato classic

Tomato dressing is suitable for any type of barbecue. It can be made from both fish and meat, because in this case, the tomato will be able to emphasize the merits of any culinary masterpiece cooked on the grill.

So, if you want to make red barbecue sauce at home, pay attention to the Georgian dressing. In this case, you need to purchase one and a half kilograms of tomatoes, then remove the skin from each tomato and cut the fruit into 2 parts. In addition, seeds must be removed from each tomato. Thus, you will only get the pulp, which must be crushed with a blender.

You will get a thick mass, which should be placed in a saucepan and cook until boiling, as well as 20 minutes after boiling, but already on low heat. A few minutes before the end of cooking, you need to put chopped garlic, a chopped bunch of herbs, as well as a sprig of basil and oregano in a saucepan. In addition, you can add ground red pepper and a large spoonful of adjika, and if desired, two or more.

So you have prepared the red sauce. Stir it again, then cover with a lid and let it brew for a bit and cool. After a while, you can serve a delicious Georgian barbecue addition!

Soy sauce

Making barbecue sauce at home using soy sauce takes minimal amount time. To do this, you will need 1 cup of soy sauce, as well as other ingredients: mayonnaise, spices and your favorite seasonings, herbs to taste.

First you need to mix half a cup of soy sauce with one and a half cups of mayonnaise. Then black pepper and a few cloves of garlic should be added there, which should first be grated on a fine grater. After that, you need to beat everything very carefully with a fork or other special device. So you have prepared a spicy and very simple refueling, which can also emphasize all the advantages of barbecue. Optionally, you can add herbs to the mixture.

As you understand, such a sauce is best suited for those situations when you either forgot to prepare the sauce in advance, or simply did not have time for it. It turns out that in just a few minutes you have prepared original dressing for meat that you and your friends will love!

white sauce

If you are a gourmet, then you probably thought about how to cook white sauce barbecue at home. In fact, everything is quite simple, because the process of preparing this dish will not take you much time.

To begin with, you need to chop 3 heads of garlic and one onion with a blender, or just chop them carefully by hand. The next step is to heat the pan, then put a few large tablespoons of butter on it. Once the butter has melted, you can add the vegetables. Then all this must be fried and at the same time do not forget to stir constantly.

In the next step, you can add 130 milliliters of white wine. In this case, it is desirable to use dry. In the same way, you need to mix all the ingredients well, then simmer over low heat until the amount of dressing decreases by about 2 times.

Now add lemon juice in the amount of 4 small spoons, 200 grams of mayonnaise, put one tablespoon of sugar, as well as mustard, pepper and salt to your own taste. Now let the dressing cool down, because it is customary that white barbecue sauce is served exclusively cold.

Armenia

To prepare Armenian barbecue sauce at home, you need to use 500 grams of tomato paste, water, green onion, parsley, dill, cilantro and garlic. The cooking process is quite simple and will not take you even 20 minutes.

First you need to mix 500 grams of dark red tomato paste with one glass of water. Pour it all into a saucepan or frying pan and place over medium heat. Wait for the moment when the mass begins to boil.

The next step is to add finely chopped green onions, cilantro, parsley and dill. Mix the mass well, and after a few more minutes, chop or grate a few cloves of garlic, add them and mix thoroughly again. For another 5-10 minutes, the sauce must be boiled over low heat. After that, let it cool down.

So, making Armenian barbecue sauce at home is not a problem. As a rule, it is served with meat. This dressing can perfectly complement the taste of aromatic juicy kebab!

Pomegranate

Modern pomegranate barbecue dressing goes perfectly with white fish and any kind of meat. It is this sauce that will reveal the unique taste qualities one dish or another.

So, in this case, you need to mix two glasses of sweet red wine, as well as one and a half glasses of freshly squeezed pomegranate juice. Three large spoons of basil should be added to this mixture, which must first be finely chopped. Also put in 4 minced garlic cloves, a small spoonful of sugar and salt and pepper of your choice.

Now you need to put the mixture on the fire and bring to a boil. When the mass boils, the fire must be reduced to a minimum. Cover the pan with a lid and boil its contents for at least another 15 minutes over very low heat. Approximately 5 minutes before the end of cooking, add a pinch of potato starch, which you first need to soak in red wine. Mix all the ingredients well again, then bring the mass to a thick consistency.

The finished mixture needs to stand for a while to cool and become even thicker.

Yogurt

Who would have thought that in the 21st century it would be possible to make even a barbecue dressing from yogurt! To prepare original sauce for meat dish, you need to grate a large cucumber, very finely chop the chili pepper in the amount of 1 piece, and chop a bunch of dill. Also, do not forget to grate three small cloves of garlic on a fine grater.

Now mix everything thoroughly and finished product can be served at the table, as it is consumed cold.

Cooking delicious barbecue at home in itself requires considerable experience, skill and skill. Every step is important here - from the choice of meat and the preparation of the marinade, the recipe for which each gourmet has his own, and ending directly with roasting on the grill. You can marinate meat in wine, in chopped onions, in beer, kefir, in soy sauce- each time you will get a new taste and aroma of the finished dish.

But no less important is the barbecue sauce - without it, even the most delicious barbecue will lose a fair amount of piquancy and juiciness. It may take several attempts to find the optimal recipe. After all, each type of meat requires certain ingredients in order to fully reveal all its qualities.

The following is classic recipe how to cook a universal red barbecue sauce at home, which will not hurt everyone who likes to go on picnics and is not too lazy to stand by the barbecue.

We'll have to find a little more time and spend it on making barbecue sauce with our own hands. But it's worth it. In addition, you can add one or two ingredients to the recipe - and get completely new flavors and aromas for pork ribs on the grill, chicken wings, lamb skewers and even fish skewers.

The recipe for this sauce is quite affordable - most of the ingredients are likely to be found in the refrigerator in every kitchen, and if there are not enough spices or vegetables, you can easily buy them in a nearby store.

Fresh tomatoes - 1.5 kg;
Onion - 1 piece;
Garlic - 2-3 cloves;
Parsley - half a bunch;
cilantro - half a bunch;
Optionally, oregano and basil - 2-3 sprigs each;
Salt, sugar and pepper to taste.

This recipe calls for only red, fleshy, fully ripened tomatoes. If there are none or there is not enough time to prepare them, you can cook it - you will need 1 can. But the paste needs only a dark red color with a rich, slightly sour taste.

How to make barbecue sauce step by step

First you need to prepare the tomatoes. You should not rush and be lazy, otherwise the sauce will not turn out to be the consistency that is required. So, the tomatoes are washed and peeled. You can quickly do this if you cut each at the stem crosswise, then pour over the tomatoes hot water. The skin will be removed without effort, the remains must be removed sharp knife. The stalks are also cut out. If there are a lot of seeds and they are large, they also need to be removed - only the pulp is needed for the sauce. Next, the tomatoes are cut into halves or quarters and chopped in a blender. You can use a sieve or a grater for this purpose. The main thing is that in the end you get a thick, homogeneous puree.
Next is being prepared onion. It needs to be cleaned and very finely chopped. Garlic is also peeled and set aside for now - it will be added to the almost ready barbecue sauce at the very end.
Tomato puree is transferred to a saucepan and put on fire. When tomato preparation boil, add chopped onion to it, reduce the heat and cook, stirring with a wooden spatula, for 15 minutes.
At this time, you should do the greens. Everything is washed, dried and finely chopped with a knife. It is better to remove the stems and use only fragrant leaves.
After the sauce has boiled for 15 minutes, greens are put into it, garlic is squeezed out, salt and pepper are added. If the tomatoes were sour, you may need to sweeten the sauce with sugar. For spiciness, you can add a spoonful of adjika.
The sauce is left to boil with all the ingredients for another 5 minutes, not forgetting to stir - the tomatoes burn quickly. Then the sauce is removed from the heat and cooled. It is only served cold.

The recipe is quite complicated and takes time. If it is not there and it is decided to replace fresh tomatoes tomato paste, then the paste must be diluted warm water in proportions 1:1. then follow the recipe.

This sauce will be very tasty with a real barbecue of pork, lamb or veal. But if you add some components to it, it will acquire completely different notes, and is perfect for a bird or fish.

Sauce options

For dark meat, when the tomatoes boil, you can pour 100 ml of dry red wine into the sauce. The alcohol will evaporate during cooking, but the grapey, spicy flavor will remain. From fragrant herbs Thyme and basil work well in this recipe.

Alternatively, add pomegranate juice instead of wine. If the previous recipe can be called French, then with pomegranate juice the recipe will become Georgian. Parsley then should be completely replaced with cilantro, you can season the sauce with crushed nuts.

And now a recipe that is perfect for poultry and turkey. So, instead of salt, soy sauce is taken, instead of sugar, honey, and instead of adjika, a little Tabasco. It is better to marinate meat in soy sauce. But seasoning for a ready-made barbecue, he will also give a special piquancy.

Useful advice: the sauce prepared according to the same recipe is very interesting, but not from red, but from yellow tomatoes. They are more delicate in taste, and such a dressing looks beautiful and appetizing on the table due to its sunny yellow color.

If marinated chicken wings or legs in soy sauce, orange juice and honey, bake and serve them with yellow sauce, you get an original, unusual, tasty dish. Similarly, you can cook on the grill and fish. It is also marinated in soy sauce, but with lemon, and in ready gas station from yellow tomatoes add dill and tarragon.

As you can see, ketchup mixed with mayonnaise is far from the only and not at all the most original addition to barbecue. Sparing no time for experimentation, during the long season of summer picnics, you can try all the options, choose the best one for yourself and your guests - and, perhaps, come up with your own.