Four Light and Cold Sauces
We are sharing some great recipes for light and cold sauces to accompany your dishes and enhance their flavor. Try these delicious recipes without resorting to industrial or commercially prepared sauces. Nothing is comparable to homemade!
These light and cold sauces are an ideal accompaniment to a good meal. They enhance the flavors of your meals and are a great way to encourage little ones to eat vegetables and legumes!
In many diets, these types of sauces may be forbidden, given the high presence of calories in some of the preparations.
Although some of these sauces can be caloric, by selecting the right ingredients, they can become nutritious. They are also very tasty and can be used as a low-fat supplement. In addition, many meals can go from ordinary to spectacular when accompanied by the right sauce.
Enjoy a light and cold sauce during hot weather
During the summer months, when the heat intensifies, these light and cold sauces gain prominence thanks to their powerful cooling properties.
Basil and lemon sauce
Basil is a popular ingredient in quite a few dishes and condiments worldwide, including light and cold sauces. Thanks to its broad digestive and antioxidant properties, it’s also frequently used in juices and as part of natural or alternative medicine treatments.
This basil and lemon sauce brings a touch of citrus, accompanied by the exquisite aroma of basil, native to India and Pakistan. It’s ideal to accompany grilled meats or grilled dishes.
- 3 lemons
- 5 fresh basil leaves
- 3 garlic cloves
- 4 tablespoons of olive oil
- Salt and pepper to taste
- Squeeze the lemons to make a glass of lemon juice.
- Place the juice in a blender and mix with the basil.
- Add the 3 cloves of garlic.
- Place the mixture in a container and add the olive oil. Stir well.
- Add salt and pepper to your liking.
This is one of the light and cold sauces with the simplest preparation. Ideal to combine with avocado salads and seafood cocktails, for many people, it’s synonymous with vacations.
- 2/3 cup of whole milk
- 2/3 cup of sunflower oil
- 3 teaspoons of Worcestershire sauce
- 2.82 ounces of ketchup
- Half a glass of orange juice
- 2 tablespoons of cheese spread
- A splash of rum or cognac
- 1 teaspoon of mustard
- Pour the milk in the blender, and blend it lightly on its own.
- Increase to maximum power and gradually add the sunflower oil, until the sauce is integrated.
- Add the ketchup, the Worcestershire sauce, the rum or cognac, the mustard, and the orange juice.
- Place the sauce in a gravy boat.
- Add two tablespoons of cheese spread and mix until you have a homogeneous mixture.
This sauce is very easy to cook. It’s a sauce that is usually made from vegetables such as spinach, watercress, or lettuce. It’s usually the complement par excellence of cooked fish, especially hake fish.
- 1 egg yolk
- 4 lettuce leaves
- 1 tablespoon of vinegar
- ½ cup of chopped parsley
- 2 cloves of garlic
- 2 tablespoons of water
- Pepper and salt to taste
One simple step: add all of the ingredients to the blender until everything is perfectly integrated.
There are sauces and condiments that have earned a proper name by right. This is the case with the Caesar dressing. It’s a perfect sauce for lettuce, croutons, and Parmesan cheese. In many cases, it’s the main star of the salad that bears its name.
- 1/2 cup whole milk
- 1.06 ounces of Parmesan cheese
- 6.7 fluid ounces of sunflower oil
- 4 anchovies in oil
- 1 clove of large garlic
- 1 teaspoon of ground black pepper
- ¼ of a teaspoon of fine salt
- The juice from a lemon
- Half a cup of chopped parsley
- Slowly beat the milk in the blender. (You must reserve a little for the final mixing).
- Gradually add the oil at low power to start with and increase the speed until the sauce begins to thicken at the bottom. We want to achieve the texture of mayonnaise (without an egg).
- When it’s well mixed, add the Parmesan cheese, continuing to beat.
- Add the anchovies, pepper, and salt. Continue mixing.
- Add the garlic, the parsley, and the lemon juice.
- When everything is well integrated, add the milk that was reserved for the end. Stir for approximately five minutes or until the desired consistency is obtained.