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 best barbecue sauce recipes. 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 into a saucepan. Also, you can add ground pepper red and a large spoonful of adjika, and optionally 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 have probably thought about how to make white barbecue sauce 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 onions, 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 there 4 minced garlic cloves, a small spoonful of sugar and salt and pepper as you wish.

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.

It's not just meat. Barbecue sauces are as important as meat and marinade. Of course, you can buy a ready-made sauce, but true gourmets prefer to cook their own sauces.

We offer you 10 recipes for the most delicious sauces that will emphasize the taste of the barbecue, making it perfect.

Homemade barbecue sauces

1. Mustard sauce

Mustard sauce is able to bring out the taste of any meat. This sauce is especially good for pork. Mustard-based sauce can also be used for marinade, it will not only prevent the juice from flowing out of the meat, but also give its unique flavor to the dish.

Ingredients:

1 cup prepared mustard

1/2 cup balsamic vinegar

2 tbsp. l butter

1 st. l Worcestershire sauce

1 st. l lemon juice

1 tsp ground black pepper

Combine all ingredients in a heavy bottomed saucepan and simmer for 30 minutes, stirring occasionally.

Let cool and the sauce is ready.

2. Beer sauce

There are many sauce recipes based on beer. We offer you a sauce based on light beer. This sauce goes well with meat and potatoes.

Ingredients:

200 ml light beer
2 tbsp. l soy sauce
1 st. l balsamic vinegar
1 tsp sugar
2 tbsp. l vegetable oil
1 bulb
2 garlic cloves
Ginger, pepper to taste

1. Fry the onion and garlic until transparent.

2. Transfer to a saucepan, pour beer and boil for 10 minutes over low heat.

3. Mix grated ginger, soy sauce, balsamic vinegar, sugar and add to beer.

4. Boil for another 10 minutes.

5. Add pepper to taste.

If the sauce is watery, you can add a little starch.

If you want the sauce to be uniform consistency- Rub through a sieve.

3. Tomato sauce for ribs

Tomato sauce goes great with barbecue. It goes especially well with pork ribs.

Ingredients:

2 cups ketchup
1/2 cup water
1/3 cup apple cider vinegar
1/3 cup brown sugar
2 tbsp. l prepared mustard
1 st. l garlic powder
1 st. l onion powder
1/2 tsp cayenne pepper

Mix all the ingredients in a saucepan and simmer for 20-25 minutes over low heat, stirring occasionally. Cool, pour into a jar and refrigerate.

4. Applesauce barbecue

Highly delicious sauce, moderately spicy, with a sweet and sour taste. Suitable for any meat. Sauce sealed in sterile jars can be stored for up to 6 months.

Ingredients:

1 cup ketchup
1/2 cup applesauce
1/4 cup apple juice
1/4 cup apple cider vinegar
1/4 cup brown sugar
1/4 cup grated onion
2 tsp ground red pepper
0.5 tsp garlic powder
0.5 tsp white pepper

Combine all ingredients in a heavy bottomed saucepan and bring to a boil. Reduce the heat and boil the sauce for 15 minutes, cool and pour into a jar.

5. Cuban Mojo Sauce

Mojo sauce is an indispensable companion of Cuban cuisine. It is used as a separate sauce and as a marinade for meat. It is especially good for pork.

Ingredients:

15 garlic cloves
1 chili pepper
Juice of 1 orange
Juice of 1 lime
50 ml olive oil
1 teaspoon dry basil
1 tsp dry oregano
0.5 tsp ground cumin (zira)
Salt, black pepper to taste

1. In a mortar and mortar, grind the garlic, oregano, basil, chili and cumin.

2. Add some salt for better grinding.

3. In a bowl, mix olive oil, orange and lime juice, salt, pepper.

4. Add garlic paste and stir.

Cuban sauce is ready.

6. honey sauce Sriracha

The birthplace of Sriracha sauce is Thailand. Used in Japanese, Thai and Chinese cuisine for meat marinade fish dishes, as well as for serving.

Ingredients:

240 ml neutral ketchup
120 gr. brown sugar
1 teaspoon Worcestershire sauce
120 gr. honey
1 tsp apple cider vinegar
0.5 tsp garlic powder
Salt, pepper to taste

Mix all ingredients in a small saucepan. Cook over medium heat until the sugar and honey dissolve, stirring constantly until the sauce starts to boil. Cool and pour into a jar. You can store in the refrigerator for a week.

Barbecue sauce

7. Barbecue sauce

Classic barbecue sauce. The sauce is suitable for any type of meat.

Ingredients:

400 gr. ketchup
3 art. l tomato paste
1 st. l brown sugar
2 tbsp. l olive oil 1 tbsp. l Worcestershire sauce
1 tsp dry mustard
3-4 garlic cloves
1 bulb
3 art. l grape vinegar
Black ground pepper to taste
Salt to taste

1. Peel and finely chop the onion and garlic.

2. Heat the olive oil in a heavy bottomed saucepan and sauté the onion first until soft, then add the garlic and sauté for another 2 minutes.

3. Add ketchup to the onion and garlic and bring to a boil.

4. Sugar and mustard powder dilute in 0.5 cups of boiling water until completely dissolved.

5. Pour the dissolved mass of sugar and mustard into ketchup, add tomato paste, vinegar, Worcestershire sauce, salt, pepper and cook, stirring for another 10 minutes.

6. Remove from heat and cool.

8. white sauce

White sauce is made from mayonnaise and is very popular due to its delicate taste and speed of preparation. This sauce is used as a marinade, for roasting meat and just for serving.

Ingredients:

100 gr. mayonnaise
1 st. l spicy horseradish
1 tsp mustard
40 ml apple cider vinegar
1 st. l lemon juice
1-2 tsp sugar
2-3 garlic cloves
Salt, ground black pepper, cayenne pepper to taste

This sauce does not require heat treatment. Mix all the ingredients together and beat in a blender. You can beat with a whisk, but it will be better if you use a blender.

Barbecue sauce is an essential addition that can complement a dish or hide minor flaws in a cook. You can buy any ketchup in the store, but homemade sauce is always tastier, and besides, the ingredients for it are quite affordable.

Sauce for barbecue at home

The most for barbecue - based on tomato paste. But even if you already bought ready ketchup, and you want to surprise your friends with something new and unusual, mix it with different spices, herbs and mayonnaise. Everyone will definitely like the result, and the taste of the supplement will favorably emphasize the taste of any meat.

Ingredients:

ketchup "For barbecue" - 150 g;
mayonnaise - 100 g;
garlic - 2 teeth;
fresh basil - 10 g;
black pepper, hops-suneli - to taste.

Cooking

Finely chop the greens, puree the garlic.
Mix ketchup, mayonnaise, herbs, garlic and spices, mix.
Leave the barbecue sauce in the refrigerator for 20 minutes.

Tomato paste kebab sauce is the most common recipe that is often added to pork or beef. Its composition is very minimalistic, but also versatile. If desired, you can add your favorite spices, cilantro, parsley, basil or dill. Do-it-yourself barbecue sauce is prepared for no more than 20 minutes, but it must be completely cool before serving.

Ingredients:

tomato paste - 100 g;
onion - 1/2 pc.;
water - 50 ml;
garlic - 2 cloves;
salt, pepper, suneli hops;
basil - 20 g.

Cooking

In a saucepan, dilute the pasta with water, heat over low heat until boiling.
Throw finely chopped onion, spices, mix.
Add mashed garlic and finely chopped basil.
Boil the mass for a couple of minutes, for the barbecue it should cool completely.

Sauce for barbecue like in a barbecue

Many people think that best sauces for shish kebab they cook in special shish kebab houses, but it’s not at all troublesome to make the same one with your own hands. His recipe is surprisingly simple and contains the most affordable ingredients. You can boil the sauce, but practice shows that this is not at all necessary. This tomato sauce for barbecue it turns out delicious and in a raw version.

Ingredients:

tomato sauce "Krasnodar" - ½ b.;
tomato juice or fruit drink - 1 tbsp.;
garlic - 2 cloves;
onion - ½ pc.;
parsley, dill, cilantro - 1 bunch;
salt, ground pepper (black and red).

Cooking

Mix tomato juice and sauce, add spices.
Finely chop the greens, chop the garlic through a press.
Combine all the ingredients and serve after 30 minutes, the barbecue sauce should be infused.

For barbecue, as a rule, they are prepared on the basis of mayonnaise, it is better if you have homemade, the result will be better. For a more original and rich taste, add to the composition dry wine and mustard. Such a sauce will definitely not leave anyone indifferent, it will go well with any meat, charcoal fish or vegetable kebab.

Ingredients:

butter - 50 g;
mayonnaise - 150 g;
white wine - 100 ml;
lemon juice - 20 ml;
sugar, salt, black pepper;
mustard - 1 tsp;
onion - ½ pc.;
garlic - 3 cloves.

Cooking

Punch the onion and garlic with a blender, sauté in oil, stirring.
Pour in the wine, simmer until reduced by half.
Add lemon juice, sugar, spices, set aside the pan and let the sauce cool completely.
Mix mayonnaise with mustard and pour the mass from the pan, mix thoroughly, serve immediately.

A real Armenian barbecue sauce is prepared on the basis of tomato paste and large quantity greens, preferably cilantro, you can add purple basil and parsley. The seasoning turns out to be insanely fragrant, tasty and moderately spicy, so make it bigger, because the sauce will end faster than the meat.

Ingredients:

tomato paste - 100 g;
water - 50 ml;
salt pepper;
cilantro and purple basil - 1 bunch each;
onion - ½ pc.;
garlic - 2-3 cloves.

Cooking

Mix water with pasta.
Grind greens, garlic and onion with a blender.
Combine the green and tomato mass and mix, salt, pepper, serve immediately.

Unlike other similar seasonings, Caucasian barbecue sauce comes out more intense and spicy. To prepare it, you will need a special "burning". You can also make sauce from ready-made tomato juice or pasta, but from fresh tomatoes it will be tastier. It will perfectly complement any barbecue: pork, lamb or chicken.

Ingredients:

tomatoes - 800 g;
garlic - 4 cloves;
cilantro, parsley - 1 bunch;
oregano and basil - 1 sprig each;
adjika - 1 tsp;
salt, ground pepper.

Cooking

Blanch the tomatoes in boiling water, cut them into halves. Remove the seeds, mash the pulp with a blender.
Boil the juice over low heat for 20 minutes.
For 5 minutes, throw in finely chopped greens, pureed garlic, adjika and spices. Stir.
The Caucasian kebab sauce should be completely cool before serving.

Fish kebab sauce is rarely made on the basis of tomatoes. More often these are creamy white seasonings that are prepared on the basis of yogurt, cheese or mayonnaise. Ideally, a sauce similar to tartar is suitable for such a dish on the coals. The base can be left classic - yogurt and pickle and add some fragrant spices, greenery.

Ingredients:

thick yogurt - 200 ml;
pickled cucumber - 1 pc.;
dill, parsley - 1 bunch;
garlic - 2 cloves.

Cooking

Grate the cucumber on a coarse grater, squeeze out the liquid, finely chop the greens.
Mix yogurt with pureed garlic, throw in chopped herbs and cucumber, mix.
Sauce can be served immediately.

Sour cream barbecue sauce

If you don’t like tomato additions to meat and just want to diversify the table with another fragrant seasoning, barbecue is the perfect solution to impress guests with a new taste. This sauce goes well with pork, chicken, fish and seafood skewers or grilled vegetables.

Ingredients:

sour cream 25% - 250 ml;
meat broth - ½ tbsp.;
butter - 70 g;
dill, parsley - 50 g each;
flour - 1 tbsp. l.;
salt pepper.

Cooking

Heat oil in a frying pan, add flour and fry until creamy.
Pour in the broth, cook until thickened.
Add sour cream, chopped herbs, salt, pepper and cook for a couple of minutes.
Serve this sauce completely chilled.

For lovers savory dishes prepare the most delicious barbecue sauce based on pepper, tomato and Caucasian adjika. You can supplement the composition with spices to your taste and a lot of greens. Such a seasoning will complement any meat: pork, beef or lamb. It is better not to serve this sauce with fish and seafood.

Ingredients:

tomato sauce - 200 g;
sweet pepper - 1 pc.;
adjika Abkhazian - 1 tsp;
garlic - 2 cloves;
chili flakes - 1 pinch;
any greens - 1 bunch.

Cooking

Mix tomato sauce with adjika, toss in chili flakes.
Finely chop the greens, pepper, push the garlic through the press.
Mix all ingredients and serve sauce immediately.

Garlic is added to almost any kebab sauce, but in small quantities, just to add a spicy touch of seasoning. But if you make this ingredient the main one, the result can pleasantly shock everyone. This kebab sauce with herbs and garlic can be made with both tomato and mayonnaise (yogurt). Suitable seasoning for a dish with a "smoke" of any meat, fish or vegetables.

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 thickened on a small amount refined vegetable oil over low heat.

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 onion 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 olive oil and ginger to them.

#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 over low heat, cook the berries and sugar until the latter 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.

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#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 butter until soft. Then pour the wine and diced tomatoes into the pan. Simmer for 1-2 minutes. Add cream, salt, pepper and season 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.

Delicious, bright, barbecue sauce can be easily prepared outdoors or at home. Best Recipes- For you!

The secret of this sauce is fresh vegetables. Tomatoes should be selected when they are ripe and not firm. Finding fresh and flavorful cilantro is also important. Coarsely ground black pepper (or pepper blends) can be added, if desired, for extra flavor and spiciness.

If the sauce becomes too thick, thin it with white wine and bring to a boil again.

Tomatoes - 500 Grams
Olive oil - 50 ml
Onion - 1 piece
Celery - 1 Piece (stalk)
Garlic - 3 Cloves
Wine vinegar - 1 teaspoon
Cilantro - 1 bunch
Dry white wine - 100 ml
Chili pepper - 1 pinch
Sugar-sand - 2 Art. spoons
Salt - 1 teaspoon
Anchovy - 20 Grams
Seasonings - to taste
Tomato paste - 1 tbsp. a spoon

Peel the onion and celery and cut into small pieces. Put them in a saucepan and pour olive oil. Saute the vegetables in the oil for about 10 minutes, and then add the minced garlic, salt, chili, seasonings, and anchovy.

Wait until the garlic turns golden. Then pour white wine, vinegar into the future sauce, put sugar and a spoonful of tomato paste. Mix everything well.

Wash the tomatoes, boil a liter of water in parallel. Cut the skin of each tomato, pour boiling water over the tomatoes for a minute. Then remove the skins from them and chop the vegetables in a blender until smooth.

Pour the resulting mass into a saucepan to the rest of the ingredients, boil it. While the sauce boils, rinse and dry the cilantro, chop it finely, send it to the saucepan. Cover the saucepan with a lid, evaporate the sauce for about half an hour.

Recipe 2: tomato paste barbecue sauce (step by step with photo)

A very popular tomato sauce for barbecue. The main thing is to choose a red paste (they come with a brown or orange tint).

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.

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

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

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

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

Recipe 3: Quick Tomato Sauce for Barbecue (with photo)

If you are going to barbecue and do not have time to prepare the sauce, this sauce is suitable, because it is very quick to prepare.

cilantro - 1 bunch
Dill - ½ bunch
Onion - 1/3 pc.
Ketchup - 200 g
Garlic - 2 cloves
Salt - to taste
Pepper - to taste

Finely chop the cilantro.

Also finely chop the dill.

Peel and chop the onion.

Mix everything in a bowl and squeeze out the garlic. Fill with ketchup. Add salt and pepper to taste. Mix and refrigerate for 10-15 minutes.

Recipe 4: Tomato Sauce for Garlic Kebab (Step by Step Photos)

Boiled warm water - 0.5 tbsp.;
Natural tomato paste - 2 tbsp. l. (with a slide);
White sand sugar - 1-1.5 tbsp. l.;
Salt - 3 g;
White onion (medium-sized) - 30 g;
Green onions - 1-2 feathers;
Garlic - 1 clove;
Lemon juice - 0.5 tsp;
Refined olive oil - 1 tsp;
Greens of dill, parsley and cilantro;
Black freshly ground pepper.

Cleaned from dry husk onion cut into small squares. Add chopped garlic clove to this.

Add 0.5 tsp to the onion. granulated sugar, a small pinch of salt. Squeeze out half a teaspoon of lemon juice.

Combine refined olive oil (can be replaced with sunflower oil) with chopped onion, mix thoroughly with a spoon and leave to marinate for 10-15 minutes.

Dilute the tomato paste hot water to a homogeneous consistency. In terms of density, it should resemble sparse store-bought sour cream.

Mix diluted pasta with pickled onions.

Add chopped greens. For one serving, it is enough to take 3-4 sprigs of various aromatic herbs and 2 small feathers of young green onions.

Salt and pepper the dish to taste.

Lastly, put sugar, mix. Taste it - is it enough? Perhaps you like it sour and need to add a few more drops of lemon juice? Or even half a teaspoon of sugar? Bring the sauce to the desired state, then leave for 15 minutes - let it brew.

Recipe 5: Sauce for shish kebab from tomato paste with herbs

This sauce is great for barbecue as it has rich acidity, sharpness from garlic and piquancy from tomato.

dill greens - 1 bunch
cilantro - 1 bunch
garlic - 4 heads
tomato paste - 75 g
lime - to taste
salt - to taste

First, soak the herbs a little in cold water, approximately 10 minutes.

Meanwhile, peel the garlic.

Chop the dill, cilantro and garlic finely with a knife. Don't use a blender for this. It will take time, but trust me it's worth it.

To make the greens better chopped, salt it. So she will give the juice and will not scatter on the board.

After the chopped greens become mushy, you can add it to the tomato paste.

Add lime juice to the resulting sauce, squeezing it out. Thus, he will give a unique sourness to this sauce.

Recipe 6: Kebab sauce with cilantro and tomato paste

tomato sauce (or paste) - 250 ml,
garlic (young) - 3-4 cloves,
green cilantro - 1 bunch,
fine-crystalline sea salt or table salt - to taste,
granulated sugar - to taste,
ground black pepper - 1 pinch,
water (boiling water) - at your discretion.

We shift the tomato paste or sauce from the jar into the container. We clean the garlic from dry scales, cut off the bottom and wash cold water. Then we chop it finely or pass it through a press.

Add salt, sugar and ground black pepper to taste.

We sort through the greens of cilantro, if it comes across withered or rotten, then we immediately throw it away. Next, rinse the cilantro in running cold water several times to remove all grains of sand and dirt. Be sure to dry the greens with a towel, and then only finely chop.

Add greens and stir.

Cool the sauce and serve with barbecue, sausages or chicken.

Recipe 7: Tomato sauce with vinegar for barbecue (with photo)

The barbecue sauce is very tasty. It really does not interrupt the aroma of the kebabs themselves, and this is the main thing! Such a dressing can be prepared even in nature, and you will definitely know that it will not deteriorate while the meat is cooked on coals.