Sauces

Sauce recipes cover homemade gravies and dressings for meat, fish, pasta, sides and salads: classic blender mayonnaise, meat bolognese, Caesar dressing, béchamel for lasagne, hollandaise for fish, plum tkemali, sour-cream and tomato variants. The section gathers European and Caucasian classics with step-by-step photography.

Sauces split by technique into four groups. Emulsions – mayonnaise, hollandaise, caesar – build on slow oil addition to yolks or mustard with intensive whisking. Roux-based – béchamel, velouté, espagnole – call for flour sautéed in butter, then milk or stock whisked in. Slow-simmered – bolognese, mushroom cream, pesto-cream – braise with vegetables, meat or seafood. Cold quick mixes – sour-cream, garlic, olive-oil-and-lemon salad dressings – come together in 5–10 minutes.

The regional palette is wide. French – hollandaise, béchamel, velouté. Italian – bolognese, pesto, carbonara. Caucasian – tkemali, satsebeli, fresh adjika. Vegan options replace egg and dairy with seeds or flaxseed flour – flaxseed mayonnaise, nut béchamel.

Types of sauces featured

• For meat – bolognese, tkemali, mushroom-cream, peppercorn, wine demi-glace;
• For pasta – bolognese, pesto, carbonara, tomato, cream-mushroom;
• For salads – caesar, olive-oil dressing, sour-cream with mustard, ranch;
• For fish – hollandaise, tartar, lemon-cream, sour-cream with dill;
• Emulsions – blender mayonnaise, hollandaise, caesar without anchovies;
• Roux-based – béchamel for lasagne, velouté, mushroom cream;
• Vegan – flaxseed mayonnaise, nut béchamel, dairy-free tomato.

Every recipe on recepty.mobi includes exact proportions, cooking times and step-by-step photography.