Cream honey (or whipped honey) was invented in Canada in 1928. The technology of its manufacture is quite laborious - for this you need to mix crystallized and liquid honey. And then, at a certain temperature regime for 10 days, 2 hours a day, knead honey with a merry-go-round. After such procedures, honey acquires a completely different state - it becomes creamy, changes color from amber to cream and becomes more tender. Now it began to appear at our honey fairs, and some manufacturers make it industrial way. After such whipping, it does not shrink, does not exfoliate and retains its creamy structure without changing its useful properties. I do not have the opportunity to stand and mix honey for 10 days without a break. Therefore, having learned about this honey, I rushed to the worldwide network in search of a recipe for making cream honey at home. Found, cooked - and received an amazing product! Gentle, air cream with the taste and aroma of honey, but not at all similar to it in its structure. It tastes great and looks great. This whipped honey is amazing for pancakes and fritters!!! My recipe is such a "home-style" whipped honey.

Elena Shakaryan, head of the Coffeemania Cake Buro confectionery bureau, tells

Without sauces, there would be no fine cuisine in confectionery. The sauce is fifty percent of the taste and aroma, and also a beautiful presentation. Here, for example, strawberry panna cotta: without sauce - just milk product, with strawberry sauce - a wonderful dessert that combines both milky taste and berry sweetness.

A dessert layer that looks just like a sauce is not a sauce, but a filling. Confectioners call it a tablet. A tablet is made, as a rule, in exactly the same way, only a thickener is added to it. For example, biscuits can be smeared with cranberry sauce, but for this you need to make jelly out of it by adding pectin or gelatin to the berries: if we put such a sauce without a thickener on a biscuit, something will be absorbed, and something will leak.

The sauce sets off and complements calm desserts. It is good to play with it on temperature difference - a cold dessert with hot sauce. Now even invented a lot beautiful innings based on this: you, for example, have a chocolate dome, the waiter pours hot sauce over it, the dome melts and the insides of the dessert are revealed, which can be made from anything - caramel, pear, and so on. Naturally, everything inside the dessert should be beautiful.

Sauces are also good with crispy hard cookies, those that in English are called chip cookies. Chocolate sauce is very suitable for them - the hard softens with the soft, and eating these cookies becomes easier and more interesting.

There are self-sufficient desserts, to which the sauce is suitable only as a decoration, like bright spots on a plate, because visual sensations are very important for the perception of food. On the contrary: the sauce can be a separate dish like fruit and berry soup. We have such a full-fledged berry soup in Coffeemania at Lubyanka: pieces of different berries drenched in strawberry-strawberry sauce. Chocolate soup also exists, but it is more like a chocolate shake.

The basic confectionery sauces, on the basis of which all the rest are made, are chocolate, caramel, fruit and berry, creamy and the most complex - English cream.

Fruit and berry sauce

There are a lot of berry sauces. They go great with all sorts of soufflés and chocolate desserts, only for chocolate, the berry or fruit must be unsweetened and fragrant - like passion fruit or strawberries. The only thing I would not advise serving berry sauces with is coffee desserts. Berries do not go well with coffee; At least I have never been able to deal with it.

Berries are well diluted with liqueurs. Somehow I happened to prepare such a sauce: we mixed strawberries with raspberries, poured berries with port wine and Cointreau, and all this was infused for some time. It was a strong alcoholic sauce, it could have been softened and added with sugar syrup, but we did not do this, but served it as it is with ice cream - and it was a very popular dessert.

You can experiment with berry sauces endlessly. You can take a mixture of different wild berries. Can be made with exotic fruits - for example, the classic combination of mango and passion fruit is one of my favorites. Cranberry, orange and spices are a warm combination that is good in autumn and winter. Berry sauces in season are as easy as shelling pears: go strawberries, currants, raspberries - punch them in a blender, rub through a sieve to remove the seeds, and the sauce is ready (you can only add a little sugar; such a fresh sauce is stored in the refrigerator for two days).

And here is a berry recipe that can be used not only with pancakes and cheesecakes, but also with serious dishes like steaks. Take two cups of cranberries or cranberries mixed with lingonberries, 100 g of sugar and one cinnamon stick. Cinnamon is also sold ground, but it is better to take a stick, because its taste is thinner and not so pronounced; You can also add star anise if you like. Then you need a small piece of ginger - 10 grams. As well as 10 ml of rum or cognac and 100 ml of water. Combine all this in one bowl, bring to a boil and boil for five minutes. And you can make mashed potatoes from this, or you can leave it as it is, so that pieces of berries are felt. Just do not forget to pull out the cinnamon and star anise.

chocolate sauce

Chocolate sauces are suitable for almost all desserts: pastries, pancakes, cakes. A universal thing, but not for everyone: someone likes bitter sauce on dark chocolate, someone sweet based on dairy.

Chocolate sauce goes with spicy shades - cinnamon, vanilla, anise, pepper, but when using spices, it is very important to be careful so that they do not interrupt the aroma of chocolate. You can crush nuts into chocolate, you can add ready-made pralines. It's pretty easy to add a jasmine flavor to the sauce, which also suits it very well: just brew jasmine tea with cream or water (depending on which shades you need) and use as a component.

Chocolate sauce goes well with coffee cake, and even better if there is a layer of caramel in the cake. The combination of coffee, chocolate and caramel works very well due to their organoleptic properties.

Here is the base sauce recipe. Take 130 g of 70% chocolate, 250 ml of water, 125 g of cream and 70 g of sugar. Mix all this and cook over low heat for 10-15 minutes, until the mixture begins to slowly drain from a wooden spatula. Chocolate sauce can be served hot or cold.

caramel sauce

Caramel sauce can be tinted with spices; vanilla, lemongrass, and cardamom work especially well in it. It goes well with savory desserts like pancakes and syrniki.

Caramel sauce is prepared quickly, but it is quite difficult to prepare, and, most importantly, you need to prepare everything in advance so that it is at hand.

Take 150 ml cream, 225 g sugar, 100 g butter and 65 ml water. From sugar and water, boil the syrup, stirring it until it acquires a beautiful caramel color. It is very important not to burn the sugar: if you bring it to a higher temperature, it will start to taste bitter. The readiness of the sauce can be determined by color - you need golden, honey, slightly brownish. If it starts to darken and the smell of burning appears - that's it, the sauce is spoiled. Then pour the hot cream into the syrup, stir and add the butter - this requires a large container, because when the cream combines with the syrup, there will be a noisy reaction.

Cream sauce

I remember from childhood how my mother gave me a cottage cheese casserole with creamy sauce, and I still love this combination. Creamy sauce is also good with cheesecakes. But pancakes taste better to me than English cream; and it is better not to serve creamy cheesecake with cheesecake, but to take a berry one.

At cream sauce neutral milky taste, you can't play with it much. It will rather add juiciness to the dessert - for example, it will perfectly complement the cottage cheese casserole.

Cream sauce requires very fresh milk and cream. Take 600 ml of milk with a fat content of 3.2% or 300 ml of milk and 300 ml of cream (it will taste better), 100 g of sugar, 15 g of starch, two yolks, 15 g of butter, vanilla pod (or vanilla flavoring).

Mix starch, sugar and yolks in one container, and in another bring milk - or milk with cream - with vanilla to a boil (open the pod and add the seeds to the milk first, and then the rest). Then pour a little hot milk into the starch mixture - it is necessary that the temperatures of the liquids even out, it is impossible for one to be cold and the other hot. And finally, brew the sauce like jelly: add a mixture of yolks and starch to hot milk, mix. Don't forget to take out the vanilla pod. At the very end, add butter and stir.

You can talk about English cream (aka Anglaise cream) for a very long time, this is one of the most important sauces for a confectioner, many desserts are prepared on its basis. Essentially this custard, only more fluid. Its name may be due to the fact that the British have many different desserts with this sauce.

Ready English cream can be shaded with chocolate, mint, spices, coffee. It is good to add liquors to it - both bitter and sweet, it absorbs everything. But when you add something to the anglaise cream, its own taste is noticeably muffled, remember this if you value it. And with the help of an ice cream maker, it is easy to make a full-fledged ice cream from this sauce.

The technology for making English cream is not easy, and the most important task is to catch the right temperature, because it is easy to turn the sauce into an omelet. It may not work the first time, but with experience the skill will come. So: beat four yolks with sugar until white. Boil 400 ml milk with vanilla. Pour 100 ml of hot milk into the yolks so that the temperatures of both masses are slightly equalized. Then slowly pour the hot milk and vanilla into the egg and milk mixture, continuing to beat. Reduce the sauce over low heat until its temperature reaches 82 degrees, stirring constantly with a wooden spatula or whisk. When the sauce begins to envelop it, then it is ready. It is easier for beginners to cook an English cream in a water bath; it's a long time, about 15 minutes, but nothing will burn.

Directory "HOME BAKING":

For jellies, mousses, dessert creams, puddings, casseroles, mannas, baked fruits, fresh berries, flour culinary products and other sweet dishes are served with fruit and berry, egg, milk, cream, vanilla, coffee, chocolate and other sauces.
Sauces are made from apples, pears, apricots, peaches, dried apricots, plums, quinces, pineapples, oranges, tangerines, lemons, berries, almonds, using vanillin or vanilla sugar, potato starch, chocolate, sugar, honey, spices, fruit and berry juices, grape wines, cognac, liqueurs, syrups, milk, sour cream, eggs, cream, cocoa, coffee, wheat flour.
Sauces are divided into hot and cold.
Some sweet dishes are poured with sauce when serving, for other sweet dishes, the sauce is served separately in a gravy boat.

Sweet milk sauce

Ingredients :
- 2 yolks
- 2 tbsp. l. granulated sugar
- 2 tbsp. l. flour
- 1 liter of milk
- vanillin.

Cooking

Grind egg yolks with sugar and flour, dilute with 1 glass of milk. Boil the rest of the milk, add the prepared mixture, vanillin and heat while stirring.
The consistency of the sauce should be no thicker than cream.
Served with dishes of berries and fruits and other sweet dishes.

Milk gravy (Ukrainian cuisine)

Ingredients :
- 50 g wheat flour
- 50 g butter
- 0.5 l of milk
- 100 g of granulated sugar
- vanillin
- 3 yolks.

Cooking

Spasser wheat flour in butter, add hot milk and, stirring constantly, bring to a boil. Then put sugar, vanillin and boil for 5 minutes.
Raw yolks beaten with sugar can also be added to the gravy.

creamy sauce

Ingredients :
- 2 cups cream
- 2 tbsp. l. granulated sugar
- 6 egg yolks
- vanillin.

Cooking

Put the cream on the fire in a saucepan, boil, add granulated sugar, a little vanillin, remove from the stove.
Grind raw yolks with 2 tbsp. l. of strongly chilled cream, pour them into boiled cream and heat, stirring, over low heat until a thick homogeneous mass is obtained.

Creamy gravy (Ukrainian cuisine)

Ingredients :
- 50 g flour
- 50 g butter
- 1 kg of sour cream
- 100 g of granulated sugar
- vanillin to taste.

Cooking

Spasser wheat flour, cool, add melted butter, sour cream, sugar, vanillin and, stirring continuously, bring to a boil, cool.

vanilla sauce

Ingredients :
- 6 yolks
- 2 tsp flour
- 6 glasses of milk
- 1 sachet of vanilla.

Cooking

Grind raw yolks with sugar until white, add flour and mix, dilute with hot milk while stirring and boil without boiling.
When the sauce thickens, remove from heat, add vanilla.
Served with pudding, casserole, cream, etc.

Coffee sauce

Ingredients :
- 4 tsp coffee
- 0.5 l of water
- 4 tsp granulated sugar
- a pinch of vanillin
- 2 tsp potato starch.

Cooking

Pour coffee into boiling water, add sugar, vanillin, let it brew, strain through cheesecloth. Dilute starch in cold water and add to coffee, boil with stirring, cool.
Coffee sauce can be prepared without sugar, in this case, add condensed milk to the finished sauce.

Whipped coffee sauce

Ingredients :
- 50 g ground coffee
- 400 g of water
- 300 g of granulated sugar
- 1 g vanillin
- 200 g butter
- 5 yolks
- 100 g of powdered sugar.

Cooking

Pour boiling water over ground natural coffee, bring to a boil with continuous stirring and leave for 30 minutes to infuse. Then cool, strain, add sugar, vanillin, melted butter, bring to a boil and cool.
Grind the yolks well with powdered sugar, add to the sauce and bring to a boil again, stirring constantly.
Beat the sauce and put in a cold place.

Rum coffee sauce

Ingredients :
- 4 yolks
- 3 tbsp. l. granulated sugar
- 1 liter of strong coffee
- 5 tbsp. l. Roma
- 200 g of whipped cream.

Cooking

Grind egg yolks with sugar, add hot coffee and beat the mixture in a water bath until thickened, cool, add rum and whipped cream.
Served with dishes of berries and fruits, other sweet dishes.

Chocolate sauce

Ingredients :
- 50 g chocolate
- 2 tbsp. l. granulated sugar
- 0.5 l of milk
- 1 tsp potato starch
- vanillin
- rum to taste.

Cooking

Mix the grated chocolate with sugar. Boil milk, pour in parts into chocolate powder, stirring, boil, add starch diluted with cold cream. Heat the sauce and add vanilla, rum.
Served with dishes of berries and fruits, other sweet dishes.

Whipped chocolate sauce

Ingredients :
- 200 g cocoa powder
- 0.5 l of milk
- 500 g of granulated sugar
- 200 g butter.

Cooking

Dissolve cocoa powder in milk, add sugar, melted butter, mix well and bring to a boil over high heat, then strain, cool and beat well.
Served with ice cream.

Chocolate sauce

Ingredients :
- 75 g chocolate
- 4 egg yolks
- 0.75 cups of granulated sugar
- 2 tbsp. l. (incomplete) wheat flour
- 3 glasses of milk
- vanilla sugar on the tip of a knife.

Cooking

Grate chocolate on coarse grater and mix with egg yolks pounded with sugar. Lightly fry the flour, stirring, cool and combine with the yolks.
While stirring, dilute the mixture with hot milk, pouring it in a thin stream, add vanilla sugar and heat until thickened, without boiling.
Chocolate sauce is served with puddings and casseroles.

Whipped chocolate sauce

Ingredients :
- 2 eggs
- 100 g of granulated sugar
- 4 tbsp. l. cocoa
- 1 liter of milk
- vanillin.

Cooking

Grind the yolks with sugar, cocoa and vanilla, dilute with hot milk, mix everything, put on water bath and whip. At the end of whipping, add separately whipped proteins to the sauce.
Serve hot with puddings.

strawberry sauce

Ingredients :
- 100 g strawberries or strawberries
- 100 g of sugar syrup.

Cooking

Sort the berries, rinse, pour over with boiling water, let the water drain, then wipe through a hair sieve. Boil sugar syrup, remove the foam, strain and refrigerate. Mix chilled syrup with berry puree.
The sauce is also prepared from other berries.
Served with various flour and cereal dishes cold or hot.

plum sauce

Ingredients :
- 500 g plums or 4 tbsp. l. plum jam
- 1.25 cups of water
- 0.5 cups of granulated sugar
- 0.5 glass of wine
- 1 tsp starch
- 5-6pcs. carnations
- cinnamon on the tip of a knife.

Cooking

Pour the washed pitted plums with sugar until cooked, then rub together with the broth through a fine sieve, pour in the grape wine, introduce starch previously diluted in a small amount of broth, bring to a boil and, stirring continuously, simmer for 3-4 minutes, adding cinnamon and cloves, refrigerate.
The sauce is served with puddings.

apple sauce

Ingredients :
- 500 g fresh apples
- 250 g of water
- 500 g of sugar syrup.

Cooking

Cut fresh sour apples lengthwise into 4 parts, remove the seeds, put in a bowl, pour hot water and cook under the lid until soft.
Grind the boiled apples together with the broth through a sieve, add sugar syrup and boil for 10 minutes.
Served hot with pudding rice cakes and so on.

apple sauce

Ingredients :
- 6 apples
- 1.75 cups of water
- 1.7 cups of granulated sugar
- 0.1 g of cinnamon.

Cooking

Cut the washed apples, remove the core, cook until tender, then cool and rub through a fine sieve.
In received applesauce put sugar, cinnamon and cook for 10-12 minutes with continuous stirring, cool.

Whipped apple sauce

Ingredients :
- 6 eggs
- 150 g of granulated sugar
- 2 tsp potato starch
- 1 liter of apple juice
- lemon acid or lemon juice to taste.

Cooking

Beat eggs with sugar, add starch, heated apple juice, put in a water bath and beat the contents until thick, then acidify with citric acid or lemon juice.
Serve hot or chilled with puddings.

Whipped apple sauce

Ingredients :
- 1 kg of apples
- 0.5 l of water
- 500 g of granulated sugar
- 5 g cinnamon
- 3 g citric acid
- 50 g of starch.

Cooking

Peel the washed apples and cut into slices, boil in boiling water until tender, cool and rub through a sieve. Add sugar, cinnamon, citric acid, starch diluted with cold water and bring to a boil.
Whisk the sauce before serving.
Serve hot or cold.

marmalade sauce

Ingredients :
- 100 g marmalade or fruit puree
- 0.5 l of water
- lemon or orange zest.

Cooking

Mash marmalade OR fruit puree, add boiled water, grated lemon or orange peel.

apricot sauce

Ingredients :
- 400 g dried apricots
- 8 glasses of water
- 3 cups of granulated sugar:

Cooking

Sort dried apricots, rinse and pour cold water for 2-3 hours. When the apricots swell, boil them in the same water under the lid. Rub the boiled apricots through a fine sieve, transfer to a saucepan, add sugar and, stirring, boil over low heat so that the sauce does not burn.
The sauce is served hot and cold for cereals, casseroles, puddings.

Whipped apricot sauce

Ingredients :
- 1 kg of apricots
- 500 g of granulated sugar
- 1 g vanillin
- 5 g citric acid
- 20 g of starch.

Cooking

Rinse fresh apricots, remove pits and skin, then cover with sugar and leave for 4 hours until juice appears.
Boil over low heat until cooked, add vanillin, citric acid, stir and rub through a sieve, then pour in the starch diluted with water and bring to a boil, cool and beat.

apricot sauce

Ingredients :
- 500 g apricots
- 1-1.25 cups of granulated sugar
- 0.75 cups of water.

Cooking

Remove pits from ripe washed apricots. Rub apricots through a sieve, mix with sugar, pour in water, then, stirring, bring to a boil and cool.
Served with puddings, mannas, creams.

Berry sauce I

Ingredients :
- 400 g of berries
- 3/4 cup granulated sugar
- 1 liter of water
- 1 tbsp. l. potato starch.

Cooking

Rub fresh strawberries or raspberries through a sieve, add sugar, water, heat to a boil, then add potato starch diluted with chilled broth.
Serve the sauce hot or cold for casseroles, puddings, cereals.

Berry sauce II

Ingredients :
- 2 cups of berries (raspberries, strawberries, etc.)
- 1.5 cups of granulated sugar
- 1 glass of water.

Cooking

Grind the sorted and washed berries with a mixer until a homogeneous puree-like mass is formed. Boil thick sugar syrup, combine it with berry puree and cool.
Serve with puddings, casseroles, pancakes, creams.

“A delicious dish should be beautiful,
and a beautiful dish should be delicious.”
A. Guyot.

What can make our dishes not only more beautiful, but also tastier many times over? Without a doubt, sauces! Thousands of recipes for all kinds of sauces have already been invented, prepared and eaten, as they say, before us. Some of the ones we tried became favorites, others could not enter our diet. But be that as it may, a sufficient amount of delicious spicy and hot sauces often complement and decorate our fish, meat and vegetable dishes. But what about desserts? After all, they also deserve to shade and emphasize their taste. This is where sweet sauces come to the aid of housewives, which are not only the most important addition to pastries, desserts and cereals, but also bring their own “zest” to them, which enriches and enhances the taste. ready meals. In some cases, sweet sauces are simply necessary to add the missing sweetness or sourness to the product.

In the culinary world, there is an incredible variety and quantity of sweet sauces: fruit and berry, milk, vanilla, cream, chocolate, egg, coffee ... Any fresh or dried fruits and berries are used for their preparation, and honey, chocolate are used as spices and flavoring additives , vanilla sugar, citrus zest, nutmeg, cinnamon, potato or corn starch, and various spirits for spicing. Of the liquid ingredients, fruit and berry juices, syrups, sour cream, eggs and cream, coffee and cocoa are used. How to serve the sauce (cold or hot) depends only on the type of main dish. But which of the sweet sauces to cook, and for which dishes - is a matter of taste for the hostess herself, who, undoubtedly, subtly feels each of her cooked cooking masterpiece. We can only help a little with advice.

For example, chocolate-based sauces are delicious and look beautiful on pastries or ice cream. In addition, they also give the dessert a charming chocolate taste. Sweet sauces are good both cold and hot and are served both in a separate dish and in a duet with the main course: casseroles, puddings, pancakes, pancakes or cereal meatballs. Sweet fruit sauces, which are prepared from fresh apples, apricots, peaches, can also be seasoned fruit salads. Sweet sauces are often used as healthy and tasty desserts in their own right.

. On the advice of experienced chefs, when preparing sweet sauces, it is necessary to use a small saucepan with a thick bottom and an enamel coating so that the process of food oxidation does not occur during the cooking of the sauce.

When preparing sauces based on fruits or berries, the juice must first be mixed with butter and sugar, and this is best done over low heat so that the mixture does not stick to the bottom.

If the recipe calls for the inclusion of eggs or proteins, they must first be beaten well.

Wine, cognac or liquor is poured in at the very last stage and the sauce is heated again so that the alcohol evaporates.

If possible, use corn starch instead of potato starch. Some aesthetes believe that potato starch can spoil the taste and aroma of the finished sauce.

The Culinary Eden site offers you only a small fraction of the delicious splendor from the world of sweet sauces. But even this will be enough to appreciate and love sweet sauces.

Ingredients:
200 g strawberries
4 tbsp Sahara,
1 tbsp starch,
a little cinnamon and lemon zest.

Cooking:
Combine strawberries with sugar and stir. Put in a saucepan, warm, carefully add starch, cinnamon and lemon zest. Stir again. Cool down. Put the sauce in a bowl, garnish with mint leaves and serve with the pie.

Ingredients:
250 g pitted cherries,
½ stack Sahara,
120 ml of water
½ tsp ground cinnamon.

Cooking:
Pour sugar into a small saucepan, add water and put on medium fire. Stir until sugar dissolves. Bring to a boil and simmer until mixture is reduced by half. Then add cherries, cinnamon and cook for another 2 minutes. Remove from heat, cool and pour this sauce over cakes or ice cream.

Ingredients:
200 ml milk
1 sachet of vanilla powder
2 yolks,
60 g sugar.

Cooking:
Boil milk with vanilla, stir the yolks with a fork and add sugar to them (it should dissolve and the yolks turn white). Remove from fire. Pour this mixture with milk and keep stirring. Then put the resulting mass on a slow fire. Stir well so the sauce doesn't curdle and stick to the bottom. Don't boil! When the sauce stops dripping off the spoon, it's ready. Remove from fire and cool.

Cream sauce

Ingredients:
2 stack cream,
½ stack Sahara,
5 yolks,
1 tbsp starch,
vanillin - on the tip of a knife.

Cooking:
Boil the cream with sugar, add the yolks mashed with starch to them. Whisking continuously, add vanilla. Heat the mass, but do not bring to a boil. Remove from heat, cool and serve with pies and puddings.

Ingredients:
300 ml heavy cream
50 g butter,
100 g of powdered sugar.

Cooking:
Melt the butter in a saucepan, add the icing sugar and heat until golden brown. Then add the cream and continue to heat, stirring, until smooth.

milk sauce

Ingredients:
2 stack milk,
1 tbsp wheat flour
1 yolk,
1 tbsp Sahara,
⅓ tsp vanillin.

Cooking:
Rub the yolk with sugar and flour, dilute with half the milk, boil the rest of the milk, add the prepared mixture, vanillin and, stirring, warm up. The consistency of the sauce should be no thicker than cream.

Vanilla sauce with coffee

Ingredients:
200 g milk
250 g vanilla ice cream
5 yolks,
3 tbsp Sahara,
1 sachet of vanilla
1 tsp instant coffee.

Cooking:
Pour vanilla into milk and let it boil. Beat the yolks with sugar until white in a water bath. Add milk with vanilla to the egg cream, while continuing to beat. Cool down. Add ice cream, coffee powder and beat well. Sprinkle with powdered sugar when serving.

Ingredients:
1 liter of milk
3 tbsp Sahara,
1 tbsp flour,
2 tbsp cocoa,
1 yolk.

Cooking:
Boil milk. Pound cocoa with sugar, flour and yolk, dilute the mass with milk, introducing it in parts. Stirring, heat the sauce until it thickens.

Sauce with red wine and nuts

Ingredients:
1.5 stack. red wine,
1.5 stack. water,
3-4 tbsp Sahara,
2 tsp starch,
3-4 tbsp chopped walnuts,
citric acid - on the tip of a knife.

Cooking:
Mix wine with water, add sugar, bring to a boil. Then, while stirring, pour in the filtered potato starch diluted in cold boiled water and quickly bring the mixture to a boil. Add citric acid, crushed and fried walnuts and mix well.

Wine egg sauce

Ingredients:
2 stack white table wine,
1 lemon
5 eggs
5 yolks,
300 g sugar.

Cooking:
Thoroughly mix eggs and egg yolks with sugar, wine and thinly cut zest from a lemon and, whisking continuously, boil over low heat. When the sauce doubles in volume (turns into a fluffy foam), remove the zest from the sauce. Serve this sauce immediately with puddings or charlottes, otherwise the foam will fall off after 15 minutes, and the sauce will become liquid, although the taste will not suffer from this at all.

Ingredients:
100 g marmalade,
2 stack water,
lemon or orange zest - to taste.

Cooking:
Mash the marmalade well, add warm boiled water, grated lemon or orange zest and mix thoroughly until a homogeneous mass is obtained.

Sauce with white wine and raisins

Ingredients:
½ stack seedless raisins,
1 stack water,
1 tbsp starch,
50 ml liqueur
juice of half a lemon.

Cooking:
Sort the raisins, rinse them, fill with water and boil a little. Add lemon juice, starch diluted with water and liqueur. While stirring, bring the mass to a boil.
Serve with casseroles, puddings and pies.

Sweet sauce with rum

Ingredients:
2 stack fat cream,
3 yolks,
½ stack Sahara,
1 tsp starch,
10 ml of rum.

Cooking:
Rub raw yolks with sugar until white. Add starch diluted in a little water. Pour the cream into the mixture, while stirring. Continuing to stir, heat over low heat. Then add rum. This sauce is ideal for pancakes and casseroles.

Wine and berry sauce

Ingredients:
1 stack any berries (raspberries, blackberries, strawberries),
1 stack Sahara,
1 stack red wine,
½ tsp cinnamon.

Cooking:
Rub the berries through a sieve. Add sugar to wine and heat until sugar is completely dissolved. Then add berries, cinnamon and boil the resulting mass. Serve this sweet, aromatic sauce with cheesecakes and pancakes.

Ingredients:
170 g dark chocolate,
115 ml of water
30 g butter,
6 tbsp cream,
½ tsp vanilla essence.

Cooking:
Heat water in a small saucepan, add sugar and stir until the sugar is completely dissolved. Break the chocolate into very small pieces, chop the butter, put in a saucepan and heat until completely dissolved. Then remove from heat and, continuing to stir, add cream and vanilla, stirring until smooth.

Orange sauce with liqueur

Ingredients:
150 ml of water
2 oranges
50 g brown sugar
1 tbsp starch,
1 glass of orange liqueur.

Cooking:
Cut the orange peel into thin strips, squeeze the juice from the peeled orange, add sugar, water, add peel strips and boil for 5 minutes. Then strain, add starch, bring to a boil again and pour in the liquor. Peel another orange, divide into slices, finely chop and add to the sauce.

Raspberry and rhubarb sauce

Ingredients:
250 g fresh raspberries,
450 g rhubarb stalks
170 g fine sugar
200 ml of water
½ vanilla pod
4 strips of thinly sliced ​​orange zest.

Cooking:
Pour water into a saucepan, put orange zest, sugar and vanilla in it. Put on a slow fire and dissolve the sugar, stirring to form a thick syrup. Add half of the rhubarb, previously cut into small pieces, and cook for 4 minutes until it becomes soft, then remove it with a slotted spoon and do the same with the remaining half. When all the rhubarb is cooked, boil the sauce to thicken it. Remove the zest and vanilla from the sauce, return the rhubarb and heat slowly. Add the raspberries and once hot, remove the finished sauce from the heat, cool slightly and serve.

Ingredients:
100 g plum jam,
500 g of water
50 g sugar
¼ lemon
10 g starch,
a pinch of ground cinnamon.

Cooking:
Boil water with lemon zest, add sugar, plum jam, cinnamon and boil well. Dissolve corn starch in cold water and stir into boiling sauce.

fruit sauce

Ingredients:
2 oranges
1 lemon
1 stack cream,
1 egg
1 tsp corn starch,
1.5 tbsp Sahara.

Cooking:
Peel oranges and lemons. Grate the zest, and squeeze the juice from the fruit. Beat the egg with sugar until white, combine with the zest, then add the cream mixed with starch and cook, stirring. When the sauce thickens and almost reaches a boil, remove it from the heat and, whisking continuously, add the orange and lemon juice. This sauce is served with sweet cereals, puddings, grandmothers.

Rosehip sauce

Ingredients:
4 tbsp marmalade or rosehip jam,
1 stack dry red wine
juice of half a lemon
2 tbsp starch,
2 tbsp water,
20g Philadelphia soft cream cheese
sugar - to taste.

Cooking:
Dilute starch in cold water and gradually add lemon juice, dry red wine and rosehip marmalade (or jam). Pour everything into a saucepan and let it boil, then add sugar to taste and stir cream cheese. This sauce should be served warm.

Ingredients:
400 g antonovka,
1 g citric acid,
30 g starch,
cloves, cinnamon - to taste.

Cooking:
Peel the apples, remove the core. Boil the peel separately and pour medium-sized chopped apples with this broth. Add citric acid, cloves, cinnamon and cook until tender. Wipe the finished mixture through a sieve and put it back on a slow fire. Gradually add starch diluted in water, bring to a boil and remove from heat. Serve the sauce sweet pastries or cereal puddings. In the same way, by slightly varying the amount of sugar and acid, you can cook sweet sauce from pears, apricots and peaches.

Of course, for serving ice cream, pancakes and casseroles, it is quite possible to use ordinary berry syrup from jam prepared for the winter. But if you are not too lazy and dream up, you can cook such delicious sweet sauces that the usual desserts will become gourmet dishes for the whole family, which will have one more reason to say: “Our mother is just a magician!”

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Incredibly delicious spicy and spicy sauces complement and decorate meat and vegetable dishes. And sweet sauces are the most important addition to desserts and sweets. Such sauces are not served so often, mainly when you need to add a “zest” to enrich and enhance the taste of any food. 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. Of the liquid ingredients, fruit and berry juices, wine, syrups, sour cream, eggs and cream, coffee and cocoa are used. By temperature, they are divided into hot and cold. Sweet sauce can be served at the table in a gravy boat, or pour over the dish when serving. They are good both cold and hot. Cool them, stirring with a spatula so that a film does not form.

Sweet sauce - food preparation

To prepare sweet sauces based on berries or fruit juices, they must be mixed with butter and sugar. It is best to mix the ingredients over low heat. Make sure the mixture does not stick to the bottom. If the recipe calls for the inclusion of eggs or proteins, they should be beaten well. Wine is poured in at the very last stage and heated again.

Sweet sauce - best recipes

Recipe 1: Sweet Berry Sauce with Wine

Puree with additives - wine and sugar can be prepared from any ripe berries - raspberries, currants, strawberries, blackberries, blueberries, blueberries, etc.

Ingredients: Sugar (180-200 grams), berries (7 cups), white or red wine (50 grams), water ¼ cup.

Cooking method

Sort and rinse the berries, rub them through a sieve until you get a berry puree. Water is poured into the pan, pour sugar and bring the mixture to a boil over low heat. Stir constantly so that the mixture does not stick to the bottom. We introduce wine and ready-made berry puree into the hot syrup. Bring to a boil, stirring constantly.

Recipe 2: Sweet Vanilla Sauce

If you decide to cook Apple strudel or another pie, a milk-based vanilla sauce will be a great addition to it. Pancakes with cottage cheese or any sweet stuffing under it is also "nothing".

Ingredients: milk (200 ml.), vanilla (half a pod, or vanilla powder 1 sachet), yolks (2 pcs.), sugar (60 grams).

Cooking method

Boil milk with vanilla. Stir the yolks with a fork, add sugar. It should completely dissolve, and the yolks should turn white. Pour in the milk and continue stirring vigorously. Pour into a saucepan or ladle, put on fire. Stir well so that the sauce does not stick to the bottom and does not curl. The sauce is ready when it stops dripping off the spoon. You cannot boil it. It can be stored in the refrigerator for several days.

Recipe 3: Sweet Chocolate Sauce

For many of us, chocolate is only a dessert. However, it can also be a wonderful spice, especially dark, with many flavors and smells. It is often added to various dishes (for hare, duck, venison). Cocoa is used as an emulsifier and thickener in sauces and creams. Delicate thick and fragrant chocolate sauce is served with ice cream and sweet casseroles. Of course, let's cook it, you understand that this is not just melted chocolate, but something much more.

Ingredients: dark chocolate (170 grams), water (115 ml), butter (30 grams), cream (6 tablespoons), vanilla essence (half a teaspoon).

Cooking method

To make dark chocolate sauce, heat water in a small saucepan and add sugar. Stir constantly until the sugar dissolves. We break the chocolate into the smallest pieces, also chop the butter, send everything into a saucepan until dissolved. Remove from heat and continue stirring, add cream and vanilla, stir until smooth. Drizzle the dish with warm sauce, or serve separately in a gravy boat.

Recipe 4: Sweet Fruit Sauce (Apple)

In the same way, you can prepare a sweet dessert sauce from pears, plums, apricots, plums, just vary the amount of sugar and acid a little.

Ingredients: apples (Antonovka, 400 grams), citric acid (1 gram, or juice of one lemon), potato starch (30 grams), cloves, cinnamon.

Cooking method

We clean the peel from apples. We remove the core. Sometimes the skin from apples is not removed, but finely rubbed on a grater. Boil the peel separately and pour apples with broth. Let's add lemon juice or acid, cloves, cinnamon and cook until tender in this bowl. Cook until ready. Rub the finished mixture through a sieve and put on a small fire. Gradually introduce starch diluted in cold water. Bring to a boil again. This sauce is served with sweet pastries or cereal puddings.

Examples of dishes with sweet sauce

Recipe 1: Beef with Sweet Chili Sauce

We choose bitter pepper for this dish, and the sauce is sweet. Beef in sweet sauce is very tasty and tender. Of course, we are not used to eating such dishes every day, but it is very interesting to arrange an original dinner for ourselves.

Ingredients: beef (800 grams, fillet), onion (2 pcs.), vegetable oil(2 tablespoons), salt, carrots (4 pcs.), Small eggplants (2 pcs.), Zucchini (2 small ones), vegetable oil.
Sauce: 10 large red chili peppers, 0.5 cup white wine vinegar, 1 cup sugar, 0.5 tsp salt, salt.

We're preparing the sauce. Wash the peppers and cut in half. Remove the seeds, peel the garlic. We cut everything randomly. Add a quarter cup of water, grind in a blender to homogeneous mass.

Put the mass in a saucepan with a thick bottom, add sugar, mass, vinegar, salt. Place over medium heat, bring to a boil and stir. Transfer to a sterilized jar and refrigerate. This sauce can be used for several days. Wash and dry the beef, peel and cut the onion into thin rings. Rub the meat with salt and brush with oil. Put the onion in the form and spread the meat on top. Bake for 20 minutes in the microwave at 100% power or in the oven at 200 degrees. Then we take out the meat, grease it in the sauce, return to bake. Serve with sweet pepper sauce.

Recipe 2: Rice Pudding with Orange Syrup

It is difficult to imagine a person who does not like oranges. Orange syrup can turn a neutral or even tasteless dish into an appetizing dessert.

Ingredients: Orange juice(of 5 pieces), honey (3 tablespoons), thyme, strawberries (10 pieces), ground black pepper, milk (700 ml), rice (0.5 cup), sugar (1 tablespoon ).

Cooking method

Pour orange syrup into a saucepan. Add honey, thyme, bring to a boil and evaporate to make a syrup. Cut strawberries into small pieces, season with pepper and put in the refrigerator. Rice for dessert is needed so that it boils well. Heat the milk and sugar in a saucepan and add the rice. Boil until thick porridge, about 15 minutes. Ready pudding is placed at the bottom of the glass goblet, orange syrup is carefully poured in. Decorate with strawberries.

Sweet sauces open up great opportunities for feeding capricious kids. Many of them cannot stand porridge or even milk. What to do in this case. If the child needs to be fed, and he flatly refuses to drink milk? Sweet milk sauce comes to the rescue. Make a pudding or viscous thick porridge for the kids and pour milk sauce over it.

Boil sugar with a few drops of lemon juice in a pan, pour into molds or small glasses. Milk is whipped with vanilla and eggs, and placed in a hot bath. Milk, sugar for caramel and eggs turn into a delicious pudding sauce. Before putting it on a plate, put the cups upside down in hot water for a minute, and the caramel is beautifully laid out from the cup. Very pretty and amazingly delicious!