In the "homemade" mayonnaise, which includes pounded to homogeneous mass egg yolks, salt, sugar, lemon juice and olive oil, is not capable of causing great harm to the health of the child, except for the fact that this natural sauce still remains a high-fat product. And therefore, young children (up to 3 years old) with an imperfect enzyme system of the gastrointestinal tract and overweight children are not recommended to use even “homemade” mayonnaise. But health troubles can begin with the regular use of purchased mayonnaise, which, as a rule, contains a lot of preservatives, flavors and "substitutes".

Real mayonnaise (in the form in which its composition passes according to GOST) contains from 70 to 84% olive oil; 10-15% yolk; 2-3% sugar (or fructose); 1-1.5% salt; up to 5-6% freshly squeezed lemon juice or acetic acid; small additions up to 0.5% of various dry ground spices are possible; up to 6% of ready-made mustard for the preparation of Provence mayonnaise. This product owes its consistency to this high content of olive oil.

It is not possible to buy mayonnaise corresponding to GOST: it is a perishable product, its production is very expensive. To reduce the cost of sauce production, manufacturers develop their own specifications (technical specifications) that allow using cheaper vegetable oils instead of olive oil and adding only olive oil flavors to the product, along with flavor enhancers. With a decrease in natural ingredients and the percentage of fat content of mayonnaise, the concentration of additives that give mayonnaise a different taste and aroma increases, allowing you to create a large assortment. Thus, the composition of mayonnaise may include:

• substances that improve the appearance (dyes);
• substances that regulate consistency (thickeners, emulsifiers, stabilizers);
• substances that regulate taste and aroma (flavors, flavor additives); substances that increase the safety and increase the shelf life (preservatives, antioxidants).

All these substances are allowed to be added to the product according to specifications. In order to give uniformity to a cheap mayonnaise emulsion, not fresh yolks are added to it, but egg powder or dry skimmed milk. Instead of the put freshly squeezed lemon juice, vinegar is added to the product, and not apple, but table vinegar. table vinegar obtained artificially - by fermentation of alcohols and carbohydrates with the help of acetic acid bacteria. Vinegar, in any of its versions, has an irritating effect on the mucous membrane of the child's gastrointestinal tract, therefore, in baby food not used.

To give long-term stability and prevent delamination, stabilizers and thickeners are introduced into the recipes, and the lower the fat content of mayonnaise (the lighter it is), the more they are required. For this, gums are used - high-molecular carbohydrates, which are the main component of exudates (juices, effusions) secreted by plants during mechanical damage to the bark or diseases. Gums are thickeners, stabilizers, gelling agents, encapsulation agents. They are widely used in the production of mayonnaise. The following gums are distinguished: gum arabic, agar-agar; dextrans; alginic acids; guarana; xanthan.

Mayonnaise owes its consistency to the high content of olive oil.

In addition to gelatin and gums, modified (that is, with properties altered by genetic engineering) starches and flour are often used as thickeners, the effect of which on the human body has not yet been studied.

Gum, preservatives potassium sorbate, sodium benzoate, etc. - prevent the rapid deterioration of mayonnaise, inhibiting the development of yeast and mold fungi. The use of these chemicals in nutrition can lead to the development of allergic reactions, and not to a certain type of product (immediate type reactions to a certain preservative), but in principle: all “chemical additives” have a negative effect on the child, reducing it, therefore, the likelihood of not only viral diseases, but also allergic reactions. The shelf life of mayonnaise directly depends on the concentration of preservatives: the more there are, the longer the product is stored. Consequently, almost all industrial mayonnaises with a 90-day shelf life contain preservatives.

Ketchup

Another, no less loved by everyone, but also not very useful product for a child's body - this is ketchup. Ketchup is a table seasoning made from boiled tomato paste with herbs and spices. The main component of ketchup is tomato paste. Its content in ketchup must be at least 15% (according to GOST) - sauces with such a tomato content belong to the first or second category (economy class); in ketchups of the highest category, tomato should be at least 30%, and in extra or premium classes - at least 40%, which ensures a thick consistency. Well, if the initial amount of tomato raw material is small, “tomato substitutes” come to the rescue: applesauce, beet or plum base and thickeners - stabilizers: flour, starch or gum. The “cheaper” ketchups do not have enough tomato acid, so citric acid is added to them.

An equally important and indispensable component of high-quality ketchup is spices. Classic spices are onion, basil, parsley, ginger, cloves, cinnamon, black and red pepper, paprika, mustard, added to the economy class acetic acid. Unfortunately, not all listed components are suitable for . So, if greens, cinnamon, cloves, paprika and ginger are in minimum quantities If you can offer the baby, then mustard, red and black pepper, vinegar, getting on the mucous membrane of the child's gastrointestinal tract, can cause inflammation, provoke, for example, gastritis. In the category "extra" (the sauces of this category are the most natural, that is, the most tomato - they contain about 30% of the tomato in dry equivalent), the share of these dry substances (here we mean the amount of tomato in a certain equivalent) should be at least 27%, and in economy class - 14%. Due to such a high concentration of natural tomatoes in an extra-class sauce, as a rule, almost no spices are added to it.

Preservatives, flavorings and colorings are usually added to premium, first and second grade sauces. BUT tomato sauce extra-class for safety is subjected to pasteurization or sterilization, therefore, does not require the introduction of artificial additives. Such tomato sauces can be used in the nutrition of healthy children over 1.5 years old.

You can already identify a low quality product by appearance(provided that the ketchup is packaged in glass containers): unnatural shades of red, very saturated or dark tones indicate that the tomato content in this product is negligible, apple or plum bases were used for its preparation, and added for a believable look a fair amount of dyes.

Dishes based on tomatoes and tomato paste can be introduced into the diet of a child from the age of 1.5 years.

Such sauces are all the more not recommended for use in. In addition to the fact that any ketchup can provoke inflammation of the digestive tract, the development of an allergic reaction, exacerbate chronic diseases of the gastrointestinal tract, ketchups containing artificial dyes can provoke the development of pancreatitis in a child - inflammation of the pancreas.

So, in the nutrition of preschool children it is not recommended to use mayonnaise, ketchup and sauces from them. And you can replace them with no less tasty, but more healthy sauces from sour cream and tomatoes or tomato paste.

tomato paste

Tomato paste is a concentrated semi-finished product. It is obtained by evaporating moisture from tomatoes previously peeled from grains and skins. In tomato paste produced according to GOST, in addition to tomatoes, there should be only water, salt and lemon juice. Some unscrupulous manufacturers may add to the product vegetable puree and thickeners (gum, flour, starch) and acetic acid.

Dishes based on tomatoes and tomato paste, in the absence of food intolerance, can be introduced into the child's diet starting from 1.5 years.

The main raw material is tomatoes, which are a useful and unique product. They include minerals: potassium, magnesium, zinc, calcium, iron, phosphorus - and vitamins B 1, B 2, B 3, B 6, B 9, E, but most of all they contain vitamin C. And the uniqueness of tomatoes gives lycopene, which turns vegetables red. Lycopene is a very strong natural antioxidant (the so-called natural substances that can inhibit oxidation processes in the body, these processes can lead to cell death). In terms of its properties, lycopene is superior to such free radical fighters as vitamins C and E. In older people, lycopene significantly reduces the risk of developing cardiovascular diseases.

Sour cream

Sour cream is obtained by fermentation of normalized pasteurized cream with pure cultures of lactic acid streptococci. Among other lactic acid products, sour cream stands out for its high calorie content - the fat content in it can be from 10 to 40%. According to the standard, the fat content, acidity are normalized, in sour cream with protein fillers - the mass fraction of solids. To reduce the cost of production of the product, its protein composition is restored by introducing whey protein concentrate, buttermilk. This information must be provided on the label.

In baby food, it is better to use sour cream, the fat content of which is not more than 10%.

In baby food, it is better to use sour cream with a natural protein component, 10% fat. The biological value of sour cream is due to the presence of a complete milk protein containing essential amino acids, easily digestible fats and milk sugars, as well as the fact that in the process of maturation and fermentation, substances are formed that are much better absorbed by the human body compared to dairy products. Sour cream contains valuable vitamins: A, E, B 2 , B 12 , C, PP, as well as calcium, phosphorus and iron, which are necessary for a growing organism. Thanks to lactic acid fermentation, sour cream turns into a product of probiotic action: the microorganisms contained in it help fight the putrefactive intestinal flora, grow and multiply beneficial bacteria. But all their beneficial features loses sour cream, designed for a long shelf life - more than 10 days. In addition to pasteurization, to extend the shelf life, preservatives are added to it. It is better not to use sour cream with a long shelf life in baby food. Low-fat sour cream (preferably 10%), as a dressing for soup, salads and sauces, can be offered to children from 1.5 years old.

Recipes

sour cream sauce

• 1 cup 10% sour cream;
• 0.5 st. spoons wheat flour;
• 10 g butter; salt to taste.

Bring sour cream to a boil. Then, warmed sour cream is gradually poured into the white passerovka (flour fried in butter) cooked in butter, stirring continuously, preventing the formation of lumps. After that, spices (salt) are added, if lumps are obtained, filter and bring to a boil.

Tomato sauce

• 2 tbsp. spoons of tomato paste; 1 glass of water (broth);
• 3 tsp flour;
• 1 onion;
• 2 cloves of garlic (for children after 3 years);
• 1 st. a spoonful of butter;
• sugar, salt to taste.

Melt half the butter in a frying pan, saute the chopped onion and crushed garlic on it. Then add tomato paste, salt, sugar diluted in water (broth). Simmer for 10 minutes, stirring constantly. Grind the flour with the remaining butter, mix with the sauce and simmer for another 2-3 minutes.

Fresh tomato sauce

• 1 st. a spoon vegetable oil;
• 2 large onions;
• 2 cloves of garlic (do not add for children under 3 years old);
• fresh tomatoes - 5-6 pcs.;
• Bay leaf- 1 PC.;
• salt, sugar to taste.

Heat vegetable oil in a saucepan. Fry finely chopped onion over medium heat until golden brown. Add chopped garlic, diced tomatoes, bay leaf, salt and sugar to taste. Bring the mass to a boil, reduce the temperature, close the lid and simmer over low heat for 40 minutes. The finished sauce is filtered, rubbed through a fine sieve and allowed to boil again.

Larisa Titova,
pediatrician-nutritionist, employee of the Department of Nutrition for Children and Adolescents
Russian Medical Academy of Postgraduate Education, Moscow

Delicious baked chicken tenderloin, sour cream, ketchup is cooked very quickly. To increase the satiety of the dish, add potatoes to it, and those who wish can also add champignon mushrooms. But I'll be here to cook the second dish baked chicken tenderloin, sour cream, ketchup without mushrooms.

We prepare the ingredients.

The first step in cooking anything meaty is a thorough washing of the meat, in our case chicken meat. Next, we prepare the chicken tenderloin, cutting off the meat parts of the chicken, and leave the skin and bones with the remains of chicken meat for cooking the broth. Chicken pieces for the dish baked chicken tenderloin, sour cream, ketchup, make them small so that they are fully saturated with sour cream and ketchup when stewing.

Peel and finely chop the onion, fry it in a pan with sunflower oil to transparency. If the onion is stewed in sour cream raw, it will crunch, so we pass it. Plus, fried onions will add flavor to the dish baked chicken tenderloin, sour cream, ketchup.

Wash, peel and cut potatoes into quarters.

Mix sour cream with ketchup.

We compose the dish. We bake in the oven.

We put in a baking dish (I use a cast-iron cauldron with a lid) fried onions, chopped potatoes, chicken tenderloin parts. Pour sour cream with ketchup, cover with a lid or cover with food foil and put in an oven preheated to 200 0 C. We bake a dish of baked chicken tenderloin, sour cream, ketchup for a quarter of an hour.

Add salt to taste, ground black pepper and seasonings of your choice, mix chicken vegetables.

We continue to bake the floor with a lid until fully prepared and then served hot!

For the second course chicken tenderloin baked, sour cream, ketchup we get:

- chicken (carcass or three fillets chicken breast)

- potatoes (six medium-sized tubers)

- onion (one head)

- sour cream (three to four tablespoons)

- ketchup (two tablespoons)

- table salt (to taste)

- ground black pepper (to taste)

- spices for poultry (optional)

Ketchup and mayonnaise are the most common sauces that have long become boring to all of us. If you're looking to add variety to your diet, you've come to the right place!

You will be very surprised how it was possible to limit yourself to only ketchup and mayonnaise!

Tomato sauce from Italy - the best seasoning for pasta and pizza

Warm up 2 tbsp. l. olive oil in a large saucepan, add 1 finely chopped onion and 3 cloves of crushed garlic. Boil 7–8 minutes. Add 1 tbsp. l. oregano, 800 g chopped canned tomatoes, 2 tbsp. l. tomato paste and 1 tbsp. l. Sahara. Simmer for 20 minutes until the sauce thickens. Then add 4 fresh tomato a, previously peeled from the skin and seeds. Season the finished sauce with salt and pepper.

Salsa sauce will fill the dishes with Spanish passion

Grind in a blender 15 cherry tomatoes, 1 clove of garlic, 1 bunch of dill and green onions. Add 1 tsp. balsamic vinegar, 1 tbsp. l. tomato paste and olive oil. Season with salt and pepper to taste.

Pesto sauce

Beat in a blender 50 g of basil, 2 cloves of minced garlic, 50 g of parmesan, 3 tbsp. l. pine nuts, 100 ml olive oil and salt.

Sweet and sour sauce for Chinese cuisine

Mix 1.5 tbsp. l. sugar, 2 tbsp. l. vinegar, 1 tbsp. l. tomato puree and soy sauce, 3 tbsp. l. orange juice. Separately, mix 1 tsp. cornmeal from 4 tbsp. l. water and add to the mixture. Put the resulting sauce on the fire and bring to a boil, stirring constantly. Serve the sauce hot.

Italian dressing for light salads

Mix in a jar 2.5 tbsp. l. olive oil, 1.5 tbsp. l. balsamic vinegar, half a clove of crushed garlic, 1/4 tsp. salt and black pepper. Close the lid and shake well.

BBQ sauce for grilled dishes

Melt 50 g butter over medium heat, add 1 cup finely chopped onion, sauté 4-5 minutes. Add 200 ml of ketchup, 0.3 cups of water, 50 g of honey, 2 tbsp. l. lemon juice and 1/4 tsp. ground pepper. Bring the mixture to a boil and simmer for 10 minutes, uncovered.

Milk sauce for vegetarian dishes

Melt 1 tbsp. l. butter in a frying pan, add 1 tbsp. l. flour. Gradually pour in 1.5 cups of milk. Boil for 10 minutes, after cooking salt to taste.

Sauce for Caesar salad

Whisk 1 tsp. mustard with 1 egg yolk and 1 tsp. salt. Gently pour in 150 ml of olive oil drop by drop, whisk until the consistency of mayonnaise. Add 1 tbsp. l. lemon juice, 1 tsp. ground pepper, 2 cloves of crushed garlic, 50 g of grated parmesan and whisk everything with a whisk.

Greek tzatziki sauce

Mix 125 ml natural yogurt, 2 cloves of minced garlic, 1 peeled grated cucumber (carefully squeeze all the pulp before adding the cucumber), 1 tbsp. l. olive oil and lemon juice, finely chopped parsley, dill and salt to taste.

Cream cheese sauce is the perfect accompaniment to pasta and potatoes

In a saucepan, mix 200 g chopped processed cheese, 10 ml vegetable oil, 200 ml cream. Cook over medium heat until boiling, stirring occasionally. After boiling, reduce the heat and add seasonings to taste: basil and black pepper. Stirring constantly, add 50 g of grated fresh cheese. Continue stirring until the sauce is smooth.

These sauces will be a great alternative to boring ketchup and mayonnaise and will add to your dishes new taste and aroma. Be sure to save these recipes!

1.Sour cream sauce

Products:

• Olive oil - 3 tbsp. spoons
• lemon juice or Apple vinegar- 1 tbsp. a spoon
• Mustard - 1 teaspoon
• Sour cream - 7 tbsp. spoons
• Salt and pepper - to taste

How to make sour cream sauce:

1. Mix until smooth oil, lemon juice, mustard, salt, pepper.
2. Add sour cream and mix. Suitable for all salads where mayonnaise is required. Can be smeared on sandwiches.

2. Garlic-yoghurt sauce

Products:

• Unsweetened yogurt - 1 cup
• Garlic - 0.5 heads
• Olive oil - 5 tbsp. spoons

How to make Garlic Yogurt Sauce:

Peel the garlic and pass through a press. Blend with yogurt. Then add oil and beat again. Salt to taste. You can add greens.

3.Kefir sauce

Products:

• Boiled yolks - 3 pcs.
• Kefir - 5 tbsp. spoons
• A few drops of lemon juice
• Cottage cheese - 3 tbsp. spoons
• Mustard - 0.5 tsp
• Salt and pepper to taste

How to make kefir sauce:

Place all ingredients in a blender and blend for 10 minutes. The sauce is ideal for dressing meat and vegetable salads.

4. Nut Sauce

Products:

• Peanut butter (paste) - 4 tbsp. spoons
• Water - 200 ml.
• Soy sauce - 4 tbsp. spoons
• Sesame oil - 2 tbsp. spoons
• Apple cider vinegar - 3 teaspoons
• Crushed seeds - 2 tbsp. spoons

How to make walnut sauce:

Mix peanut butter with water, pour into a saucepan and bring to a boil over low heat. Add sesame oil and stir. Add soy sauce and apple cider vinegar. Toast the seeds in a dry frying pan until golden brown. Add the seeds to the sauce and stir.

5. Tartar sauce

Products:

• Boiled yolks - 2 pcs.
• Juice of half a lemon
• Olive oil - 120 ml.
• Garlic - 1 clove
• Green onions - 100 gr.
• Pickled cucumber - 1 pc.
• Green olives - 5 - 6 pcs.
• Salt, pepper to taste

How to make tartar sauce:

Grind the yolks, add salt, pepper, lemon juice to them and mix thoroughly. Pour in the olive oil while continuing to stir. When the sauce thickens, add the finely chopped onion, olives, cucumber and garlic clove squeezed through a press. This sauce goes well with fish, seafood and vegetables.

6. Cream cheese sauce

Products:

• Hard cheese - 175 gr.
• Garlic - 2 cloves
• Cream - 200 gr.
• ground nutmeg
• Salt, pepper to taste

How to make cream cheese sauce:

Pour the cream into a saucepan, heat over low heat and add the grated cheese. After 5 minutes, put the garlic, passed through the press, and a pinch of nutmeg. Add also salt and pepper and cook for another 3 minutes over low heat. This sauce is a delicious addition to mushrooms and chicken.

7. Sauce carr

Products:

• Natural yogurt - 1 cup
• Curry - 1 teaspoon
• Sweet and sour apple - 1 pc.

How to cook:

Peel the apple, chop very finely and, before it darkens, immediately mix with yogurt and curry. This sauce goes well with poultry and vegetables.

8. Creamy horseradish sauce

Products:

• Grated white horseradish - 3 tbsp. spoons
• Cream with a fat content of 20% - 200 ml.
• Garlic
• Half a bunch of green onions
• Salt, pepper to taste

How to make Horseradish Cream Sauce:

Place cream, horseradish, salt and garlic in a saucepan and bring to a boil. Remove from heat and add very finely chopped onion. The sauce is ready, you can serve with vegetables and meat.

9. Sour cream and soy sauce

Products:

• Sour cream - 1 cup
• Soy sauce - 1 tbsp. a spoon
• Garlic - 3 cloves
• Balsamic vinegar - 5 drops
• Dill

How to make sour cream soy sauce:

Chop the greens very finely, pass the garlic through a press. Place all ingredients in a blender and blend until smooth.

How to make pizza sauce at home? Recipes in pizzerias vary in composition from one network to another; there are hundreds of options for preparing such seemingly simple sauces as tomato and white. In order not to get lost in the endless variety of sauces and bake delicious homemade pizza, you need to know certain cooking rules and secrets. Italian cuisine.

TestoVed has collected for you the most delicious and simple recipes pizza sauces are no worse than in an Italian pizzeria: tomato - from fresh tomatoes, tomato paste and tomatoes for the winter - and white - classic, creamy, garlic, sour cream and cheese.

Tomato sauce for fresh tomato pizza

Real italian sauce for tomato pizza it is prepared from fresh tomatoes - there is an opinion that it is this cooking method that allows you to fully reveal the bouquet of tastes and aromas of the classic dressing.

Ingredients

• fresh tomatoes - 500 g;
• garlic - 3 cloves;
• olive oil - 70 ml;
• salt - 1 tsp;
• sugar - 2 tablespoons;
• ground black pepper - a quarter of a teaspoon;
• dried oregano - 1 tbsp;
• dried basil - 1 tbsp.

Cooking

1. We wash the tomatoes and pour over with boiling water. Remove the skin, cut into pieces and put in a bowl.
2. We clean the garlic. Next, cut each clove in half. Heat the olive oil in a frying pan, put the garlic in it and fry until golden brown. Throw away the fried garlic, we will no longer need it.
3. Pour the olive oil left over from frying the garlic into the saucepan with the tomatoes.
4. Salt, add sugar, season with ground pepper and herbs. Grind the resulting mass with a blender until smooth. Use the sauce as directed.

Ready-made fresh tomato sauce for pizza should be used immediately or put in the refrigerator until you are ready to bake. Before cooking, the sauce from the refrigerator must be mixed.

Tomato Paste Pizza Sauce

A simpler recipe - tomato paste pizza sauce - is not much inferior classic version and allows you to cook your favorite Italian pastries even in the absence of fresh tomatoes in the home kitchen.

Ingredients

• onion - 1 pc.;
• garlic - half a head;
• olive oil - 2-3 tablespoons;
• tomato paste - 100 g;
• water;
• salt - a pinch;
• granulated sugar - 1 tbsp;
• dried basil - 2 tsp;
• dried oregano - 1 tsp;
• bay leaf - 1 pc.

Cooking

1. We clean the onion and chop with a knife. Pass the peeled garlic through a garlic press or crush it with a knife. Heat the olive oil in a frying pan and fry the chopped onion and garlic in it until light golden brown.
2. Pour the tomato paste into the resulting frying. Pour in clean water and stir. There should be enough water so that the consistency of the sauce turns out like ketchup.
3. Salt the sauce. We put sugar, herbs and lavrushka. Quantity herbs you can change it as you wish, the taste of the sauce will not suffer from this.
4. Close the pan with a lid and simmer for 10 minutes.

Remove the finished tomato paste sauce from the heat and cool slightly before applying to the base.

White sauce for pizza like in a pizzeria

A great alternative to the usual tomato - white sauce for pizza. Pizzerias are in no hurry to share all the secrets of their signature white sauces, but the main ingredients are always the same: the classic base for roux sauce, grated cheese and Provence herbs.

Ingredients

• garlic - 1 clove;
• butter - 30 g;
• a mixture of Provence herbs - 1 tsp;
• wheat flour - 1 tbsp;
• milk - 150 ml;
• grated cheese - 3 tablespoons;
• salt - a pinch;
• ground black pepper - to taste;
• nutmeg- a pinch (optional).

Cooking

1. Crush or chop the garlic clove with a knife. Butter melt in a frying pan. Add the herb mixture and chopped garlic to the melted butter.
2. Next, add flour. Stir with a rubber spatula. This must be done very quickly to prevent the formation of lumps.
3. Whisking continuously, slowly pour the milk into the mixture. Continue to stir and cook until the mixture begins to thicken.
4. Add grated cheese, mix thoroughly again. Salt, pepper, add nutmeg to taste. Mix and remove from fire. Cool slightly before use.

Lubricate the pizza base cream sauce, slightly short of the edges. If the sauce has cooled too much and thickened, slightly heat it on the stove.

Creamy Garlic Pizza Sauce

If you combine the best of butter and garlic recipes, you get a delicious and savory creamy garlic sauce- in pizzerias, this sauce is one of the three most popular.

Ingredients

• garlic - 2-3 cloves;
• butter - 100 g;
• flour - 150 g;
• cream - 250 ml;
• salt - a pinch;
• ground black pepper - at the tip of tsp

Cooking

1. Peel the garlic, but do not chop. Heat the butter in a frying pan or saucepan. Fry garlic in melted butter over low heat. When the garlic has acquired a golden hue, we discard the cloves - we will no longer need them.
2. Pour the flour into the remaining butter and stir until smooth. Pour in the cream and bring to a boil over low heat. Be sure to stir, otherwise the mass will stick to the walls of the pan or stewpan.
3. Add salt and pepper, stir and remove from heat.

We use the cooled sauce with any filling to your liking.

Sour Cream Pizza Sauce

If you really want homemade pizza, and there is absolutely no time, prepare sour cream sauce for pizza. It is enough to mix all the ingredients from the recipe, and you can start baking.

Ingredients

• garlic - 1-2 cloves;
• hard cheese - 100 g;
• sour cream - 100 g;
• mayonnaise - 2 tablespoons;
• dried or fresh chopped basil - 1 tbsp.
• salt - a pinch;
• ground black pepper.

Cooking

1. Chop the peeled garlic with a knife or use a garlic press.
2. Three cheese on a very fine grater hard varieties, which melts well (Parmesan is great).
3. We combine sour cream and mayonnaise, lightly beat with a fork or use a whisk.
4. Add chopped garlic cloves and grated cheese to sour cream with mayonnaise. Salt, pepper and stir until smooth.

When using such sour cream sauce the base for pizza before baking can not be covered with cheese.

Cheese sauce for pizza

As in the previous recipe, cheese sauce for pizza allows you to bake your favorite Italian dish without the additional use of cheese, which also simplifies cooking.

Ingredients

• milk - 0.5 l;
• wheat flour - 60 g;
• butter - 60 g;
• egg yolk - 3 pcs.;
• hard cheese - 200 g;
• salt - a pinch;
• ground black pepper - a quarter tsp

Cooking

1. Grate hard cheese on a fine grater. Warm milk in a saucepan or microwave. Separate the yolks and beat with a fork.
2. We heat the butter in a frying pan. Add flour and salt, stir the mixture.
3. Pour in hot milk and bring the mixture to a boil. After boiling, immediately remove from heat. Add grated cheese, beaten egg yolks, salt and pepper.
4. Stir until smooth and leave to cool completely.

If a cheese sauce it turned out too much, the unused balance can be stored in the refrigerator for a week, and warmed up a little before.

Tomato sauce for pizza for the winter

To save time in winter, in the summer it is worth preparing homemade tomato sauce for pizza for the winter, and then Italian dressing with the aroma of Provence herbs will always be at hand.

Ingredients

• fresh tomatoes - 3 kg;
• hot red chili pepper - 1 pc.;
• sweet bell pepper - 2-3 pcs. (depending on size);
• garlic - 4-5 cloves;
• onion - 3 pcs.;
• vegetable oil for frying;
• salt - 2 tbsp. l. + for roasting;
• ground black pepper;
• Provence herbs - 2 tablespoons;
• ground sweet paprika - 1 tbsp.
• granulated sugar - 3 tbsp. l.;
• vegetable oil - 4 tbsp. l.;
• apple cider vinegar 5% - 100 ml;

Cooking

1. Rinse the tomatoes thoroughly and cut in half, cut the halves into two more parts. We remove the stem. Peel the washed peppers and cut into pieces. We twist the tomatoes with pepper through a meat grinder or chop in a blender.
2. Chop the peeled garlic and onion. Heat the vegetable oil in a frying pan and fry the onion in it until golden. Add a little salt and pepper, spread the chopped garlic and fry for another 5 minutes, stirring occasionally.
3. Combine tomato puree with onion and garlic, 4 tbsp. vegetable oil, 2 tbsp. salt and granulated sugar. Stir and put into a bowl. Bring to a boil over medium heat, then reduce heat to low and simmer for 1 hour, stirring occasionally. In the process, add Provence herbs, taste for salt, sugar and seasonings.
4. After the specified time, remove from heat and grind with a blender until smooth. Bring to a boil again and cook at a very low boil for another 25 minutes. Pour in the vinegar, cook for 5 minutes until cooked.
5. Pour the hot billet into pre-sterilized jars, twist with metal lids and leave to cool completely.

From the amount of products given in the recipe, a little less than 4 liters is obtained. ready sauce. Open jars should be stored in the refrigerator in winter.

Dear readers, we hope TestoVed answered the question of how to make pizza sauce like in a pizzeria with your own hands. Become real masters of pizzaiolo and share your culinary achievements in the comments!