Russian cooking for men. Honey goodies. Alexey Glazyrin

SAUCES AND PASTE

      Sure, sauces only improve the taste of dishes. And honey sauces make these dishes more appetizing and nutritious. Honey sauces are used as a sauce for various salads, puddings, casseroles, cereal cutlets and meatballs, for flour culinary products – pancakes, pancakes, cereals, jelly, mousses, creams, fresh berries, baked fruits. Some honey sauces are served with game, poultry and other dishes.

      GREEN SALAD SAUCE

      3 tablespoons of wine vinegar, 1 teaspoon of mustard, chopped onion, teaspoon of honey, 3 tablespoons of vegetable oil,

      1 teaspoon of salt, black pepper.

      Stir the food thoroughly.  Pour the green salad with the mixture.

      FRENCH SAUCE WITH HONEY FOR SALADS

      1/2 cup vegetable oil, a glass of lemon juice, 1/2 cup of honey, 1/2 teaspoon of hot red pepper, a teaspoon of salt, 1 clove of crushed garlic.

      Put all the products in a tightly closed jar and, shaking vigorously, mix them.  This sauce should not be refrigerated.

      AUSTRALIAN MEAT SAUCE

      1 cup tomato juice, 1/2 cup vinegar, 1/2 cup honey, 2 slices of crushed garlic, a little hot red pepper, 1/2 teaspoon of salt, ground black pepper.

      Put all products in a pan, mix and cook under the lid for 10 minutes.  Serve to fry.

      HIP SAUCE

      1 tablespoon of rosehip marmalade, 1 teaspoon of flour, 1 teaspoon of butter, 1 teaspoon of honey, 1 tablespoon of wine, 250 ml of meat broth, salt, lemon juice.

      Grind rosehip marmalade with flour and dilute with meat broth and wine. Add salt, lemon juice and honey to taste. Serve with boiled or fried chicken.

      HONEY SALAD

      200 ml of vegetable oil, 1 cup of 3% vinegar, 1/2 cup of honey, ground pepper and salt to taste.

      Mix vegetable oil, vinegar, honey, ground pepper and salt and shake well.

      Salad of fresh cucumbers and greens is seasoned with sauce.

      HONEY AND ROSE SAUCE

      500 rosehip berries, a glass of water, 1/4 cup of honey, pepper, 3% vinegar and salt to taste.

      Remove seeds and hairs from rosehip berries, add water and cook until the berries soften.  Wipe with a decoction, add honey, pepper, vinegar and salt, mix well.

      The sauce is served with fried poultry dishes.

      BREEDED HONEY SAUCE

      500 g sour cream, 1/4 cup honey, 1 lemon, a teaspoon of ground red pepper, salt to taste.

      Add honey, lemon juice, ground red pepper, salt to sour cream.  Bring to a boil and cool.

      The sauce is served with fried pork, lamb.

      APPLE HONEY SAUCE

      500 g apples, a glass of honey, 1 lemon, 2-3 pieces

      cloves, 1/2 cup water.

      Peel and cut the apples. Put honey in a saucepan, add water, lemon juice, cloves and bring to a boil. Add apples and cook until tender. Rub the sauce and serve with roasted goose or duck.

      HONEY SAUCE WITH Raspberry

      500 g raspberries, a glass of red wine, 1/2 cup

      honey, 1 tablespoon of starch.

      Rub raspberries through a sieve, add red wine, honey, put on a fire and, stirring, introduce starch, bring to a thickening.

      HONEY-CRANBERRY SAUCE

      500 g cranberries, 1/2 cup honey, ground pepper to taste.

      Squeeze the juice from cranberries, add honey to it and evaporate until thickened.  Season with ground pepper.

      This sauce is served with game and fried bird.

      Lemon and Mint Sauce

      1 cup of honey, 1 cup of lemon juice, 1 tablespoon of chopped dry mint, 1 teaspoon of butter, 3 tablespoons of warm water.

      Mix honey with lemon juice, add warm water, mix everything thoroughly and put on fire on

      4 minutes, then add mint.

      The sauce is served warm to the table, adding butter.

      HONEY TOMATO SAUCE

      500 g of tomatoes, 200 g of bell pepper, 2 cloves of garlic, 2 onions, 1 tablespoon of honey.

      Tomatoes in their own juice, chopped garlic and onions, chopped bell pepper mix (preferably with a mixer). Cook the mixture under the lid for 5—7 minutes. The sauce is served in a roast.

      LEMON SAUCE

      cups of lemon juice, a cup of honey, 1 teaspoon of butter, a glass of warm water.

      Stir (preferably with a mixer) lemon juice, honey, warm water and cook over low heat for 5 minutes.  Add butter and serve to fry.