What is sauce and what does it eat?
Sauce is a liquid substance that is fed tothe main course or garnish, while significantly improving and emphasizing their taste. Often this additive is prepared on the basis of cream, butter or milk, so it has an increased calorie content. Sauces can differ in consistence, in the composition of spices, in the main and additional components, there are red, white and even colored gravies. The basis for such an addition to the dish can serve meat broth, cream, milk, sour cream and even raw eggs. It can be served separately in special bowls, so that guests can choose their favorite, you can bake or stew the dish in the sauce, you can even stuff it with sauce - everything depends on the density of the product. Spicy, sweet, spicy and spicy - all recipes are good, the main thing is to properly decorate and serve them. Most often these supplements are supplemented with fish and meat dishes, salads, cereals, desserts. But since in Russia, in almost all regions, the consumption of meat is widespread, it is worthwhile to tell about sauces to it. Sauces for meat can be prepared from simple foods that are always in the fridge. This option is suitable for everyday dishes. We will leave more complex sauces for the festive table, to defeat all the guests on the spot with their skill. 
Sauce for chicken meat
By consumption, chicken among Russians stands onthe first place. She is fried, baked, stewed, cooked with her pilaf and shish kebabs. Chicken meat is very tender, but it is easy to dry and make not very tasty, a successful recipe for sauce can fix a reputation. A classic recipe, which every hostess should know, is a milk-based sauce. It will not take much time, energy and food to cook. To prepare the sauce base, take 1 liter of milk and 120 g of flour. The flour must be pasted in a pan so that it has a golden hue, and then mix with 1 tablespoon of butter. Milk must first be heated, and then slowly add it to the oil and flour base. A prerequisite is careful mixing of all components to protect yourself from the appearance of lumps that can spoil everything. Next, boil the mixture in a saucepan for 7 minutes. At the end, crushed garlic, salt and fresh herbs are added, preferably dill. Cranberry sauce For a holiday it is necessary to choose a brighter, fresh and non-standard variant, for example, sauce with cranberries. The combination of sweet and sour berries very accurately complements the taste of chicken meat, makes it even more tender and unusual. For cooking, you need fresh cranberries or frozen in an amount of 500 g. It is washed and checked for integrity and freshness. With citrus, better oranges, you need to peel and rub it. Finely chop the red onion and fry it for 5 minutes in olive oil. To the onion is added cranberry, zest and 3 tbsp. spoons of honey. The mixture is cooked on low heat for 20 minutes. Before serving, the sauce should be refrigerated for about an hour. The recipe for cranberry sauce is perfect for baked chicken, cooked or cooked on the grill. Cranberry gravy for chicken is just a real find. It is not only low-calorie sauce, but also filled with vitamins and nutrients. Cranberries are rich in acids, which perfectly affect the metabolic processes of the human body. By the amount of vitamin C, cranberries are simply a record holder, it is well absorbed, helps the body fight infections, improves the strength of the vascular wall, keeps the skin young, fresh and beautiful. When you use cranberry sauce, the digestive system improves, slags and toxins are eliminated. Sauces for meat can be prepared not only on the basis of cranberries, but also cowberry, pomegranate or currant. Everything will depend on taste preferences. 
Sauce for beef dishes
Beef - useful meat, the taste of which is excellentemphasizes special sauce. Most often the sauce is not served separately, but it prepares meat, then it becomes very gentle. Traditional recipes for beef sauces are prepared on the basis of mustard, sour cream or cream with the addition of garlic, berry and mushroom sauces will also be relevant. Traditional sauce for meat can be prepared on the basis of mustard, it can be sharp or soft, it's already someone like it. Mustard can easily emphasize the taste of beef and make it incredibly soft. To pickle 700 g of beef, you need to take 3 tbsp. spoons of mayonnaise, mustard, olive oil. Vegetables will need onions and carrots. Sugar, salt, pepper will not be superfluous. Meat before cooking should be washed and cut into small pieces, which are pre-beaten. Pieces are coated with mustard and are layered with onion. For the formation of juice, you need to put the press on the whole meat stock, marinate for 2 hours. Before roasting, all the onions are removed from the meat, while the mustard remains. Pickled onions are fried together with grated carrots. Fried meat, vegetables are folded into a shallow pan, poured with water or broth, stew until cooked. At the end of cooking, butter is added to make it more dense. This dish is best served with a salad of fresh vegetables, marinated in vinegar red onions. You can decorate with fresh herbs, parsley just perfect for this. As a garnish, you can use mashed potatoes or simply boiled tubers, long-grain rice in boiled form, pumpkin or any other vegetable puree. Preparation of beef in berry sauce The fresh addition to the meat will be fresh fragrant berries: cranberries, cherries, cranberries. They give the dish a piquancy, a light sourness and a pleasant sweet note. For example, a recipe with a cherry will be appreciated by all guests on the festive table. To marinate 1 kg of beef you need 600 g of cherries without pits, 2 red onions, a glass of red wine and 1 tablespoon of honey, 70 g of butter, salt, cinnamon and pepper ground. The preparation begins with cutting the meat into strips, which are fried in oil in a frying pan until a golden crust appears. Form for baking should be oiled and put on the bottom of the bow ring. Meat is laid on onions, sprinkled with spices and covered with a layer of cherry berries. Wine, honey and the remaining oil after frying the meat mix, pour the resulting mixture of beef on a baking sheet, the top is packed with butter slices. Everything is baked in the oven at a temperature of 180 degrees for an hour. Rice perfectly complements this recipe, and the decoration will be fresh berries of cherries and sprigs of mint. 
Fine sauce for pork
Pork is perfectly combined with almost allcomponents, whether it's sour sauce, sweet or with a creamy taste. The recipe for classic sauce includes the use of broth, milk, flour and butter. Milk marinade is very easy to cook. For 800 g of pork meat 300 ml of milk are needed, 3 tbsp. spoons of flour and vegetable oil, 2 onions, salt and pepper. These products are in the fridge of any hostess, so the recipe will always be easy to reproduce. Pork pre-pour marinade of soy sauce and spices. While the meat is marinated, you can prepare a sauce with milk. The chopped onion is parsed in vegetable oil, flour is added to it, everything is fried until golden. Milk in the resulting mixture must be poured very slowly, constantly controlling the process and stirring. The mass is brought to a boil, the sauce is ready. Pork should be well discouraged and fried in oil, pour the prepared sauce and cook for another 15 minutes. Meat can be placed in a pot and bake it with sauce in the oven, this method is even more preferable, since the meat will become unrealistically tender and fragrant. Sauce with oranges Very unusual and exotic is the combination of sunny oranges with tender pork meat. This dish will look great on the festive table, its recipe will be appreciated, there will be no disappointments. For cooking 1 kg of pork, you need to take 2 garlic cloves, 3 cups of orange juice, 4 whole orange, 2 teaspoons of honey and mustard, salt and pepper according to the standard. Meat is pre-washed and cut into small pieces, all of them are carefully repulsed, spread with salt and pepper and fried in a frying pan. To the pork garlic is added, all together is fried for another 7 minutes. Meat sauce is prepared from a mixture of freshly squeezed juice, honey and mustard. They pour pork and stew for about 30 minutes. Meat will absorb part of the sauce, so it will delightfully smell like oranges and have a gentle citrus flavor. To make it even more spicy, after 30 minutes, the oranges, peeled and cut into small pieces, are added to the pan. The meat is stewed for another 10 minutes, and the fragrant dish is ready to serve. While the meat is stewed, it is possible to prepare a rice or vegetable garnish for serving to the table. As an ornament, you can use a fresh orange, cut into slices or slices, fresh herbs and tomato sauce, ketchup.
Universal sauces
If the festive table is covered richly andvariously, then often there are several meat dishes at once. If you make a separate sauce for each type of meat, it will be time consuming. For this case, suitable universal gravy, which will ideally be combined with a baked chicken, pork steak and meat in French. For hot meat dishes, a combination of mustard and honey is perfect. Yes, and it is prepared very quickly, the hostess will have time not only to serve the table, but also for the hair, make-up. In the 2 tbsp. tablespoons butter creamy fried 2 tbsp. spoons of flour. 100 ml of white wine should be added to the mixture and brought to a boil. All ingredients must be beaten so that there are no lumps. 150 ml of chicken broth, a spoonful of honey and 2 tbsp. spoon of mustard, salt, pepper and add to the wine and flour mix. Then everything must be boiled, decorated with greens and served on the table in hot form. This piquant sauce will suit all types of meat without exception. You can use for its preparation different types of mustard, which will control its severity.
Original kiwi sauce
To the best of an acute and sour sauce with kiwi willperfect complement to meat, decorate any, even the most simple dish, will give it a fruity aroma and excellent taste. 5 kiwifruit fruits must be peeled off, 3 of them grind. 2 finely chopped onions fry in olive oil, mix with kiwi, half a teaspoon of honey, with 1 lemon juice, salt and pepper. All components are crushed with a blender. The resulting mixture can be poured on meat or put it in the crockery. The dish is decorated with kiwi and lemon slices. If you want a more sharp sauce, you can add more pepper. For a side dish to such a dish, it is better to cook the fried potatoes. Of course, it will be caloric, but sometimes this deliciousness should definitely be allowed. A variety of sauces - this is an excellent option for giving an unforgettable and interesting taste to a meat dish. Each hostess who does not even know how to cook, embodying all the above recipes in life, will surprise all guests and relatives with her culinary skills. And the secret will be only in a properly selected sauce, which will ennoble any dish and make it complete.
