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

You will be surprised how you could be limited only to 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 minced garlic. Cook for 7-8 minutes. Add 1 tbsp. l. oregano, 800 g chopped canned tomatoes, 2 tbsp. l. tomato paste and 1 tbsp. l. Sahara. Carcass 20 minutes, until sauce thickens. Then add 4 fresh tomatoes a, previously peeled from the skin and seeds. Season the prepared sauce with salt and pepper.

Salsa sauce will fill your dishes with Spanish passion

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

Pesto sauce

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

Sweet and Sour Sauce for Chinese Food

Mix 1.5 tbsp. l. sugar, 2 tbsp. l. vinegar, 1 tbsp. l. tomato puree and soy sauce, 3 tbsp. l. orange juice. Mix 1 tsp separately. corn flour from 4 st. 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 2.5 tbsp in a jar. l. olive oil, 1.5 tbsp. l. balsamic vinegar, half a clove of crushed garlic, 1/4 teaspoon each. 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 of finely chopped onions, simmer for 4–5 minutes. Add 200 ml ketchup, 0.3 cups water, 50 g honey, 2 tbsp. l. lemon juice and 1/4 tsp. ground pepper. Bring the mixture to a boil and cook for 10 minutes uncovered.

Milk sauce for vegetarian dishes

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

Caesar salad sauce

Whisk 1 tsp. mustard with 1 egg yolk and 1 tsp. salt. Gently pour in 150 ml of olive oil drop by drop, beat 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.

Greek tzatziki sauce

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

Creamy cheese sauce is the perfect complement to pasta and potatoes

In a saucepan, mix 200 g of chopped processed cheese, 10 ml of vegetable oil, 200 ml of cream. Boil over medium heat until boiling, stirring occasionally. After boiling, reduce heat and add seasonings to taste: basil and black pepper. Stir constantly, add 50 g 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 keep these recipes for yourself!

1.Sour cream sauce

Products:

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

How to make sour cream sauce:

1. We mix up homogeneous mass butter, 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 glass
• Garlic - 0.5 heads
• Olive oil - 5 tbsp spoons

How to make yoghurt and garlic sauce:

Peel the garlic and pass through a press. Beat with a blender with yogurt. Then add butter 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 whisk for 10 minutes. The sauce is ideal for dressing meat and vegetable salads.

4 nut sauce

Products:

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

How to make peanut sauce:

Mix the peanut butter with water, transfer to a casserole and bring to a boil over low heat. Add sesame oil and stir. Add soy sauce and apple cider vinegar. Fry the seeds in a dry skillet until golden brown. Add the seeds to the sauce and stir.

5 tartare sauce

Products:

• Boiled yolks - 2 pcs.
• The 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 stirring. When the sauce has thickened, add the finely chopped onions, olives, cucumber, and squeezed garlic clove. This sauce is well served 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, add the minced garlic and a pinch of nutmeg. Also add salt and pepper and cook for another 3 minutes over low heat. This sauce is a delicious addition to mushrooms and chicken.

7 carr sauce

Products:

• Natural yogurt - 1 glass
• Curry - 1 tsp
• Sweet and sour apple - 1 pc.

How to cook:

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

8 creamy horseradish sauce

Products:

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

How to make a creamy horseradish sauce:

Place the 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, can be served with vegetables and meat.

9 sour cream soy sauce

Products:

• Sour cream - 1 glass
• Soy sauce - 1 tbsp 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. Put all ingredients in a blender and blend until smooth.

How to make pizza sauce at home? Recipes in pizzerias differ in composition from one chain to another; there are hundreds of options for making seemingly simple sauces such 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.

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

Tomato sauce for pizza from fresh tomatoes

Real italian sauce for tomato pizza it is prepared from fresh tomatoes - there is an opinion that this method of preparation allows you to fully reveal the bouquet of tastes and aromas of a 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 tsp;
• dried oregano - 1 tablespoon;
• dried basil - 1 tablespoon

Preparation

1. We wash the tomatoes and pour over with boiling water. Remove the skin, cut into pieces and put in a bowl.
2. Peel the garlic. Next, cut each clove in half. Heat olive oil in a frying pan, put 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 a saucepan to the tomatoes.
4. Salt, add sugar, season with ground pepper and herbs. Grind the resulting mass with a blender until smooth. We use the sauce for its intended purpose.

Ready sauce from fresh tomatoes for pizza should be used immediately or put in the refrigerator until the moment when you are ready to bake. Stir the sauce from the refrigerator before cooking.

Tomato 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 fresh tomatoes in the home kitchen.

Ingredients

• onion - 1 pc .;
• garlic - half of the 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.

Preparation

1. Peel and chop the onion with a knife. Pass the peeled garlic through a garlic press or crush with a knife. Heat olive oil in a frying pan and fry chopped onion and garlic in it until light golden brown.
2. Pour tomato paste into the resulting frying. Fill with clean water and stir. There should be enough water so that the consistency of the sauce turns out to be like ketchup.
3. Salt the sauce. We put sugar, herbs and lavrushka. Quantity spicy herbs can be changed at your discretion, 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 pizza sauce like in a pizzeria

An excellent 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 provencal herbs.

Ingredients

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

Preparation

1. Crush a clove of garlic or chop it with a knife. Melt the butter in a frying pan. Add a mixture of herbs 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. Without stopping stirring, pour milk into the mass in a thin stream. Continue stirring 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 heat. Cool slightly before use.

Lubricate the pizza base creamy sauce, a little short of the edges. If the sauce is too cold and thick, heat it slightly on the stove.

Creamy garlic pizza sauce

If you combine the best of creamy and garlic recipes, you get delicious and piquant 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 - on the tip of a tsp.

Preparation

1. Peel the garlic, but do not chop it. Heat the butter in a frying pan or saucepan. Fry the garlic in ghee over low heat. When the garlic has acquired a golden hue, discard the cloves - we will no longer need them.
2. Pour flour into the remaining butter and stir until smooth. Fill with 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 cooled sauce with any filling to your liking.

Sour cream pizza sauce

If you really want to homemade pizza, and there is no time at all, 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 tablespoon
• salt - a pinch;
• ground black pepper.

Preparation

1. Chop the peeled garlic with a knife or use a garlic press.
2. On a very fine grater, three cheese hard varieties which melts well (parmesan is great).
3. Combine sour cream and mayonnaise, whisk lightly with a fork or use a whisk.
4. Add chopped garlic cloves and grated cheese to sour cream with mayonnaise. Salt, pepper and mix until smooth.

When using such sour cream sauce the pizza base does not need to be covered with cheese before baking.

Cheese sauce for pizza

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

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

Preparation

1. Rub hard cheese on a fine grater. We heat the milk in a saucepan or in the microwave. Separate the yolks and beat with a fork.
2. Heat the butter in a frying pan. Add flour and salt, stir the mixture.
3. Pour in hot milk and bring the mass 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 cheese sauce turned out to be too much, the unused residue can be stored in the refrigerator for a week, and heated a little before.

Tomato pizza sauce for the winter

To save time in winter, in the summer it is worth preparing homemade tomato pizza sauce for the winter, and then the Italian dressing with the aroma of Provencal 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 the size);
• garlic - 4-5 cloves;
• onions - 3 pcs.;
• vegetable oil for frying;
• salt - 2 tbsp. l. + for frying;
• ground black pepper;
• Provencal herbs - 2 tbsp.;
• ground sweet paprika - 1 tablespoon
• granulated sugar - 3 tbsp. l .;
• vegetable oil - 4 tbsp. l .;
• apple cider vinegar 5% - 100 ml;

Preparation

1. We thoroughly wash the tomatoes and cut them in half, cut the halves into two more parts. Remove the stalk. Peel and cut the washed peppers into pieces. We twist the tomatoes and peppers through a meat grinder or grind in a blender.
2. Chop the peeled garlic and onion. Heat vegetable oil in a frying pan and fry the onion in it until golden brown. Add a little salt and pepper, put the chopped garlic and fry for another 5 minutes, stirring occasionally.
3. Combine tomato puree with onions and garlic, 4 tbsp. vegetable oil, 2 tbsp. salt and granulated sugar. Stir and put in a saucepan. Bring to a boil over medium heat, then reduce heat to minimum and cook for 1 hour, stirring occasionally. In the process, we add Provencal 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 vinegar, cook for 5 minutes until tender.
5. Pour the hot workpiece into pre-sterilized cans, tighten with metal lids and leave to cool completely.

From the amount of products given in the recipe, a little less than 4 liters of ready-made sauce is obtained. Opened jars should be refrigerated 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 a true pizza maker and share your culinary accomplishments in the comments!

"Homemade" mayonnaise, which contains egg yolks, salt, sugar, lemon juice and olive oil, pounded to a homogeneous mass, is not capable of causing much harm to the health of a child, except that this natural sauce still remains a high-fat product ... Consequently, 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 problems can begin with the regular use of commercial mayonnaise, which, as a rule, contains many preservatives, flavors and "substitutes".

This mayonnaise (in the form in which its composition is in accordance with 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 making Provencal mayonnaise. This product owes its consistency to this high olive oil content.

Mayonnaise that meets GOST is not possible to buy: it is a perishable product, its production is very expensive. To reduce the cost of sauce production, manufacturers are developing their own specifications (technical conditions), which 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 increases, giving mayonnaise a different taste and aroma, allowing you to create a large assortment. Thus, the composition of mayonnaise may include:

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

All these substances are allowed to be added to the product according to TU. In order to give uniformity to a cheap emulsion of mayonnaise, 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 cider, 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, baby food not used.

To impart long-term stability and protection from delamination, stabilizers and thickeners are introduced into the formulations, and the lower the fat content of mayonnaise (the lighter it is), the more they are required. For this, gums are used - high molecular weight 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, encapsulating agents. They are widely used in the production of mayonnaise. The following gums are isolated: gum arabic, agar-agar; dextrans; alginic acids; guaran; xanthan.

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

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

Gum, preservatives potassium sorbate, sodium benzonate, etc. - prevent the rapid deterioration of mayonnaise, suppressing the development of yeast and molds. 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 commercial mayonnaise with a shelf life of 90 days contains preservatives.

Ketchup

Another, no less beloved by everyone, but also not very useful product for a child's body, it is ketchup. Ketchup is a table seasoning made from boiled tomato paste with spices 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 of 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 raw tomato is small, “tomato substitutes” come to the rescue: applesauce, beetroot or plum base and thickeners - stabilizers: flour, starch or gum. In "cheaper" ketchups, there is not 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 onions, basil, parsley, ginger, cloves, cinnamon, black and red peppers, paprika, mustard, added to economy class acetic acid... Unfortunately, not all of the listed components are suitable for. So, if greens, cinnamon, cloves, paprika and ginger are in minimum quantities 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 inflammatory processes, provoke, for example, gastritis. In the “extra” category (the sauces of this category are the most natural, that is, the most tomato ones - they contain about 30% of tomato in dry equivalent), the share of these dry substances (here we mean the amount of tomato in a certain equivalent) must be at least 27%, and in economy class - 14%. Due to such a high concentration of natural tomatoes in the extra-class sauce, as a rule, practically no spices are added to it.

Preservatives, flavors and colors are usually added to premium, first and second grade sauces. And extra-class tomato sauce is pasteurized or sterilized for safety, therefore it does not require the introduction of artificial additives. Such tomato sauces can be used in the diet 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 rich or dark tones indicate that the content of tomatoes in this product is negligible, apple or plum bases were used for its preparation, and for a believable look added a fair amount of dyes.

Dishes based on tomatoes and tomato paste can be introduced into the child's diet starting from 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, cause an exacerbation of chronic diseases of the gastrointestinal tract, ketchups containing artificial colors can provoke the development of pancreatitis in a child - inflammation of the pancreas.

So, it is not recommended to use mayonnaise, ketchup and sauces from them in the diet of preschool children. 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 cleaned from grains and skins. In addition to tomatoes, tomato paste produced in accordance with GOST should contain only water, salt and lemon juice. Some unscrupulous manufacturers may add to the product vegetable purees 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 contain 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. A uniqueness gives tomatoes a substance called lycopene, which turns vegetables red. Lycopene is a very strong natural antioxidant (this is the name for natural substances that can inhibit oxidation processes in the body, these processes can lead to the death of body cells). In terms of its properties, lycopene is superior to such fighters against free radicals as vitamins C and E. In older people, lycopene significantly reduces the risk of developing cardiovascular diseases.

Sour cream

Sour cream is obtained by fermenting 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 dry substances. To reduce the cost of production of the product, its protein composition is restored by introducing whey protein concentrate, buttermilk. This information should be presented on the label.

In baby food, it is better to use sour cream, the fat content of which is no 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 than dairy products. Sour cream contains valuable vitamins: A, E, B 2, B 12, C, PP, as well as calcium, phosphorus and iron, necessary for a growing body. Thanks to lactic acid fermentation, sour cream turns into a product of probiotic action: the microorganisms contained in it help fight the putrefactive flora of the intestine, 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, preservatives are added to extend the shelf life. It is better not to use sour cream with a long shelf life in baby food. Low-fat sour cream (better than 10%), as a dressing for soup, salads and sauces, can be offered to children from 1.5 years old.

Recipes

Sour cream sauce

• 1 glass of 10% sour cream;
• 0.5 tbsp. spoons wheat flour;
• 10 g butter; salt to taste.

Bring the sour cream to a boil. Then, heated sour cream is gradually poured into a white sausage cooked in butter (flour fried 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 over 3 years old);
• 1 tbsp. a spoonful of butter;
• sugar, salt to taste.

Melt half the butter in a frying pan, sauté 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 tbsp. a spoonful of 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.

Preheat in a saucepan vegetable oil... Fry finely chopped onion over medium heat until golden brown. Add chopped garlic, diced tomatoes, bay leaves, salt and sugar to taste. Bring the mixture to a boil, reduce the temperature, cover and simmer over low heat for 40 minutes. Filter the finished sauce, rub it through a fine sieve and let it 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 cooks very quickly. To increase the satiety of the dish, we add potatoes to it, and those who wish can also add champignons. But I will be here to cook the second course baked chicken tenderloin, sour cream, ketchup without mushrooms.

We prepare the ingredients.

The first step in cooking anything meaty is to thoroughly rinse 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, we make small so that they are fully saturated with sour cream and ketchup when stewing.

We clean and finely chop onion, fry it in a pan with sunflower oil to transparency. If onions are stewed raw in sour cream, they will crunch, so we sauté them. Plus, fried onions will add flavors to the dish with baked chicken tenderloin, sour cream, and ketchup.

Rinse, peel and cut the potatoes into quarters.

Mix sour cream with ketchup.

Composing 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, pieces of chicken tenderloin. Pour sour cream with ketchup, close the lid or cover with food foil and put in an oven preheated to 200 ° C. We bake a quarter of an hour a dish baked chicken tenderloin, sour cream, ketchup.

Add table salt, black pepper and seasoning of your choice to taste, mix the chicken and vegetables.

We continue to bake the floor with a lid until full readiness and then serve hot!

For the second course Chicken fillet baked, sour cream, ketchup we acquire:

- chicken (carcass or three fillets chicken breast)

- potatoes (six medium sized tubers)

- onion (one head)

- sour cream (three to four tablespoons)

- ketchup (two tablespoons of tablespoons)

- table salt (to taste)

- ground black pepper (to taste)

- seasonings for poultry (optional)