Sauces and dressing

Sauces can turn a simple and easy recipe into a gourmet dish that will surprise everyone. Here you will find recipes for sauces that can be used with meat, fish, seafood, vegetables and other dishes… Barbecue sauce, green sauce, pizza sauce, salad dressings, whatever you are looking for, you will find it in our sauce recipes.

A sauce is any mixture of ingredients whose purpose is to serve as an accompaniment to a dish, a seasoning that enhances the flavor, complements it or contrasts it.

In these pages you will find the best recipes for preparing a wide variety of sauces, from the most traditional and well-known to those you have never tried. We present them grouped according to the type of dish with which they will be served, whether it is meat, fish, salad, pasta…

The sauces that we will publish on these pages will all be very useful and easy to prepare, so you can practice them at home and prepare them without taking too much time. We hope you will like them.

Persimmon vinaigrette recipe – Eva Arginiano

Sauces Eva Arginiano shows us how to prepare an original vinaigrette khaki. This sauce is perfect for adding a touch of flavor salads. Composition: 1-2 shallots 1/2 khaki 10 fresh … Read more

Onion Vinaigrette Recipe – Carlos Arginiano

Sauces A simple recipe for onion vinaigrette, onion-based sauce, walnut oil and cider vinegar made by Carlos Arginiano. Ingredients of the recipe for onion Vinaigrette: 1 bunch of onions 1 … Read more

Tomato sauce with pepper and onion recipe – 55000 Recipes

Receta de Salsa de tomate con pimiento y cebolla

Sauces Recipe for tomato sauce. Learn how to make a straight line from homemade tomato sauce with peppers, onions and olive oil. Ingredients for tomato sauce recipe: 2-3 tomatoes 1 … Read more

Recipe for mustard sauce – Carlos Arginiano

Sauces Recipe for mustard sauce. Learn how to make a smooth sauce based on mustard, egg, capers, oil and tarragon vinegar. Ingredients for mustard sauce recipe: 3 egg yolks 1 … Read more

Recipe for peach sauce – Eva Arginiano

Sauces Recipe for peach sauce by Eva Arginiano. A simple sauce that accompanies desserts based on peach, brown sugar, butter and ginger. Composition: 1 peach 1 tablespoon brown sugar 1 … Read more

Recipe for fresh garlic mayonnaise – Karlos Arguiñano

Sauces We will make mayonnaise with a touch of fresh garlic, which will give a different taste to our traditional mayonnaise sauce. Ingredients for making fresh garlic mayonnaise: 8 fresh … Read more

Hollandaise sauce recipe – Karlos Arguiñano

Sauces Carlos Arginiano makes Dutch sauce. This sauce recipe contains butter, egg yolks and lemon juice as ingredients and is used as an accompaniment to fish or salads. Although called … Read more

Recipe for chocolate sauce – Bruno Oteiza

Sauces We show you how to make a chocolate sauce based on covered chocolate, butter and a hint of cinnamon. Ingredients 200 g covered chocolate 75 ml of water 50 … Read more

Recipe for red curry sauce – Enrique Fleischmann

Sauces Recipe for making red curry sauce. Ingredients 30 g of curry 60 ml. cream 1 clove garlic 1 tablespoon flour 1 cup fish broth 1/2 glass of white wine … Read more

Recipe for onion sauce – 55000 Recipes

Sauces Recipe for onion sauce. Learn how to make onion sauce to accompany your fish dishes, for example. Ingredients for onion sauce recipe: 1 red onion 8 almonds 1 glass … Read more

Cardamom sauce recipe – Carlos Arginiano

Sauces Cardamom sauce recipe. Learn how to make a recipe for cardamom sauce. Ingredients from the recipe for cardamom sauce: 1 tablespoon black sugar 1/4 liter cream 1 vanilla bean … Read more

Recipe for peanut sauce – Eva Arginiano

Sauces Recipe for peanut sauce by Eva Arginiano. Learn how to make a peanut sauce to accompany meat dishes. Composition: 1 spring onion 1 tablespoon flour 1 tablespoon peanut butter … Read more

Recipe for caper sauce – Eva Arginiano

Sauces Recipe for caper sauce. Learn how to make caper sauce with mustard, apple juice, vinegar and curry. Ingredients for capers sauce recipe: 1 handful of capers 1 tablespoon mustard … Read more

Hunter sauce recipe – Carlos Arginiano

Sauces Hunter Sauce Recipe. Learn how to make the recipe for hunting sauce, a sauce that goes perfectly with game dishes. Ingredients of the recipe for hunting sauce: 6 mushrooms … Read more

Carlos Arginiano’s Romesco Sauce “Ideal for Accompanying Meat, Fish and Vegetables” – 55000 Recipes

Carlos Arginiano's Romesco Sauce "Ideal for Accompanying Meat, Fish and Vegetables" - Hogarmania

Sauces Carlos Arginiano teaches us how to make the popular romesco sauce from Catalan cuisine, very easy! An ideal sauce that accompanies meat, fish and vegetables like traditional calcots. The … Read more

Recipe for mayonnaise or homemade mayonnaise – Karlos Arguiñano

Sauces Carlos Arginiano recipe for making mayonnaise or mayonnaise sauce at home easily and quickly. Composition: 1 egg olive oil vinegar Sol Preparation of mayonnaise or mayonnaise sauce: Crack the … Read more

Traditional recipe for biscuit sauce – Karlos Arguiñano

Sauces Carlos Arginiano explains the recipe for making traditional Biscayan sauce, a sauce widely used in Basque cuisine. The biscuit sauce Its main ingredient is chorizo pepper and it is … Read more

Brava sauce with yoghurt recipe – Karlos Arguiñano

Sauces Lock sauce with yogurt, a way to prepare the classic lock sauce, but this time with the help of yogurt, by chef Carlos Arginiano. Ingredients for the recipe Brava … Read more

Recipe for homemade mahogany with lemon – Bruno Oteiza

Sauces Chef Bruno Oteiza explains how to make salsa mayonnaise or homemade lemon mayonnaise manually, without mixer. Composition: 1 egg lemon peel vinegar Sunflower oil extra virgin olive oil Sol … Read more

Enjoy the best cuisine with 55000 Recipes

In gastronomy, a cookbook, a recipe or simply a recipe is an organized description of a culinary process. It usually consists first of a list of necessary ingredients, followed by a Set of instructions according to which a particular dish or beverage is to be prepared. It often contains a list of appropriate utensils for preparing the dish. Sometimes it includes a social and historical description that motivates the recipe.

Recipes may have been passed down through the history of nations from generation to generation, through oral tradition, or written down in cookbooks or recipe books. This accumulated knowledge is an important part of the culture of a human group, and its evolution allows us to understand the changes to which the culture is subject. Its use in sociological and anthropological studies or in history allows us to learn about the culinary conditions, tastes and influences of a given period. In the 21st century, culinary recipes often appear in the media, for example in television programs, magazines, newspapers and blogs.

History

One of the earliest known records of recipes dates back to 1600 B.C., in the form of a clay tablet from southern Babylonia, with cuneiform writing and expressed in Akkadian. The Greeks had specialized culinary writers, such as the poet Archeostratus and the prolific food writer Timachides of Rhodes. None of their recipe books survive today. One of the earliest cookbooks known in the West is De re coquinaria, written by the Roman cook Marcus Gavius Apicius.

The name «recipe» comes from the Latin recipere, which means «to give» or «to receive». Originally, culinary practices were described in recipe texts as a set of instructions. The earliest medieval cookbook is a 13th-century German manuscript. Spanish cuisine has one of its earliest cookbooks in the Libre del Sent Soví of 1324.
In Europe, French chefs Antonin Carême and Georges Auguste Escoffier began to define cooking techniques, and one of their tasks was to collect and systematize culinary practices. In North America, Isabella Beeton wrote her Book of Household Management in the late 19th century, one of the first modern cookbooks. The anthropological phenomenon of culinary recipes as cultural transmission was explored by Claude Lévi-Strauss in Les mythologiques: L’origine des manières de table. In the 1960s, television shows showed how to cook.

Culinary recipes before the 20th century had a more narrative structure, which allowed for some parallel literary creation. It is in the early decades of the 20th century that a distinct ingredient/process structure emerges in the description of culinary recipes. While the oral tradition crystallized in culinary literature in the form of cookbooks written from the 18th century onwards, in the 20th century, recipes were described in television shows, in magazines and were also very popular on various specialized blogs.

Features

There are specific rules and standards for writing recipes. If a recipe is intended for the general public, it must be written in plain language. In many cases, they assume a basic knowledge of cooking techniques. Recipes are usually grouped according to main ingredients, preparation method, country, etc.

Formal recipes include as elements

– The name of the dish with an indication of its origin.

– The preparation time and sometimes the complications have been appropriately evaluated on a scale. In general, units of time expressed in minutes, at most hours, are used to describe the time to prepare a dish. The complexity of a dish is usually a combination of the number of ingredients, the number of procedures and the time required for preparation. If a dish needs time before serving, it is a good idea to include it in this introductory section.

– Provide a list of the ingredients needed, indicating their quantities or proportions. International, local or even culinary units of measure are usually used . From the list of ingredients and their quantities in relation to the number of portions to be prepared, the number of final portions is expressed and, if a different quantity is required, the rules of proportionality are applied. Ingredients are listed in order of use. When the availability of ingredients is limited, substitute ingredients are usually required. Also, dictionaries are often referred to for unknown ingredients.

– Tools needed for preparation. This description is not common in most texts. It can be inferred from the process description. A professional recipe includes the size of the containers to be used.

– The steps to be performed in chronological order. This process sequence begins with the indication of the procedures for preparing the ingredients and ends with the tasks of final presentation and placement on the table. It usually has a numbered structure, with each step included at each point.

In recipes published in books or cookbooks, there is usually a photograph of the dish already assembled and usually already decorated to show to guests. Sometimes a sequence of the main procedures is given. To increase the didactic value of the recipe, information on how to choose good ingredients and details on the quality of the ingredients are usually included. If the reader is unfamiliar with the ingredient mentioned, provide tips on where to find it. Providing some details about unusual cooking techniques used can help the reader reproduce the recipe.

Recipes sometimes include the total number of calories to be taken in the recipe as well as any nutritional information. For culinary recipes, it is generally less desirable to know the historical, sociological origins of the dish. And the recipe is supposed to be sent to the person who tells how to prepare it.

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