It's no secret that cutlets better reveal their taste, flavored with delicate sauces. Sweet and sour tomato, soft creamy or creamy cheese - any sauce for cutlets in the best way will complement both the dish itself and the fragrant side dish to it.

Classic meatball sauce

The combination of juicy meat and a rich tomato flavor is a classic combination.

Just 15 minutes is enough to cook it using simple and affordable ingredients:

  • 40 g of vegetable oil;
  • 50 g of tomato paste;
  • 1 onion;
  • 20 g flour or starch;
  • 1 tbsp. hot water;
  • garlic and spices.

Steps:

  1. After frying the patties, do not wash the pan and put it on a small fire to warm up. Add oil.
  2. Peel, chop onion and garlic.
  3. Fry the onion in oil.
  4. Add flour, tomato paste, spices and water to the onion.
  5. Cook for about 15 minutes, until the onion softens, and the sauce itself acquires a uniform consistency.
  6. Remove fire, add garlic and let it brew a little.
  7. In season, you can add chopped fresh herbs to taste.

Such a sauce can be used as a sauce - pour them patties and stew additionally, or directly as a dip (eng. Dip), for dipping food.

Spicy mushroom sauce for meat

If you don’t know how to diversify your usual menu, use a win-win secret ingredient - a unique mushroom sauce.

To cook it, you need the following set of products:

  • 200 grams of fresh or dried mushrooms;
  • 3 tbsp. l flour;
  • 2 tbsp. water;
  • 50 g cream;
  • 50 g butter;
  • garlic;
  • freshly ground pepper;
  • salt.

Cooking:

  1. Boil mushrooms in salted water until cooked. Drain the broth into a separate container, it is still useful.
  2. Melt the butter in a pan and add flour to it, lightly fry.
  3. Add the broth to the flour, then the mushrooms and thoroughly grind.
  4. Season with spices, remove from heat and season with garlic.
  5. The sauce should cool well, then you can “mash” it in a blender.
  6. Add this sauce to meat patties or other meat dishes.
  7. To make it as tasty as possible - use fresh porcini mushrooms.

Creamy Chicken Cutlet Sauce

Creamy sauce also belongs to the category of classic ones. It goes great with white meat and fish. Its delicate texture emphasizes the delicacy of the dish, creating a unique ensemble of taste.

Ingredients:

  • cream or farm sour cream of high fat content - at least 200 ml;
  • flour - 1 tbsp. a spoon;
  • water or broth - 1 glass;
  • butter 30 grams;
  • pepper;
  • chives;
  • garlic;
  • salt.

Cooking method:

  1. Pour cream or sour cream into a slightly heated pan. If cream is used, the amount of added broth should be reduced.
  2. Warm the sour cream, but not allow boiling, add finely chopped onion chopped to it.
  3. Stir the flour into cream in small portions with a whisk and add the broth.
  4. The flour dissolves perfectly in the sauce, without forming lumps.
  5. Season, add oil and simmer over low heat. Do not boil!
  6. Grate the garlic.
  7. Remove the pan from the heat, add the garlic and cover, so that the sauce absorbs the spicy aroma of pepper, notes of onion and piquancy of garlic.

Advice! Keep up the consistency. Sour cream sauce should be neither thick nor thin. In density, it should resemble gravy.

With mayonnaise and grated cheese

To flavor non-nutritious and fairly fresh lean meat or chicken meat, Italian chefs have come up with a great refreshing mayonnaise sauce for chicken cutlets or steamed fish fillet.

Make it easy, such components are needed:

  • Russian cheese - 100 grams.
  • fat sour cream - 2 tbsp.
  • mayonnaise - 2 tbsp.
  • pickled cucumbers - 2 pcs.
  • green dill.
  • garlic.
  • lemon juice.
  • ground pepper.

How to cook:

  1. Cucumbers and cheese must be grated, add chopped garlic and chopped dill to them. Mix everything until smooth.
  2. Then proceed to the liquid components - mix mayonnaise, sour cream, juice of half a lemon. Add pepper.
  3. Combine the cheese mass with mayonnaise. Cook in a water bath, stirring constantly.

It can be served both hot and cooled. It perfectly complements not only meat dishes, but also a variety of snacks.

Cheese sauce for a fish dish

Quite often, tomato sauce is served with fish dishes. It is especially good to put out a tender fillet of pollock or cod. But this familiar dish will sparkle with new facets, if, instead of tomato sauce, use for it aromatic cheese sauce with creamy taste.

Structure:

  • 1 tbsp. farm milk or cream;
  • Russian cheese 40 grams;
  • wheat flour or starch 2 tbsp. l .;
  • 2 yolks;
  • ½ lemon juice;
  • salt;
  • greenery.

Cooking method:

  1. The sauce is cooked completely in a water bath.
  2. Combine milk, cream, yolks and starch and cook in a water bath.
  3. The consistency should be creamy.
  4. Grate the cheese, mix it with the sauce.
  5. Warm up until smooth.
  6. Add chopped greens.

The sauce is ready for fish cakes!

Creamy dressing for fish cakes

Another version of creamy sauce, which is perfect not only for fish dishes, but also as a sauce for garnish. It can be served with cereals, spaghetti, potatoes.

The list of ingredients:

  • 2 pack fat cream;
  • 150 grams of vegetable or meat broth;
  • hard cheese 80 grams;
  • butter 40 grams;
  • 2 chicken yolks;
  • spice;
  • fresh herbs (dill).

Cooking method:

  1. Gravy should be cooked in a water bath or, in extreme cases, a thick-bottomed stewpan.
  2. Finely grate hard cheese.
  3. We start mixing the components in a water bath. To start, melt the butter.
  4. Add grated cheese, cream and broth to the oil. Stir all components well. Season the mass with spices.
  5. The sauce should cook, but not boil!
  6. When the structure of the sauce becomes smooth - add finely ground dill.The most delicious is immediately cooked.

Similar:More from the author: