Chicken vegetables oven. Baked chicken tenderloin, sour cream, ketchup. Chicken vegetables oven Milk sauce for vegetarian dishes

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

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

Tomato sauce for pizza made from fresh tomatoes

Real Italian tomato pizza sauce is prepared from fresh tomatoes - there is an opinion that this method of preparation allows you to fully reveal the bouquet of flavors and aromas of the classic dressing.

Ingredients

• fresh tomatoes – 500 g;
• garlic – 3 cloves;
• olive oil – 70 ml;
• salt – 1 tsp;
• sugar – 2 tbsp;
• ground black pepper – a quarter tsp;
• dried oregano – 1 tbsp;
• dried basil – 1 tbsp.

Preparation

1. Wash the tomatoes and pour boiling water over them. Remove the skin, cut into pieces and place in a bowl.
2. Peel the garlic. Next, cut each clove in half. Heat olive oil in a frying pan, add garlic and fry until golden brown. We throw away the fried garlic; we won’t need it anymore.
3. Pour the olive oil left over from frying the garlic into the saucepan with the tomatoes.
4. Salt, add sugar, season with ground pepper and herbs. Grind the resulting mass using a blender until smooth. We use the sauce for its intended purpose.

Prepared fresh tomato sauce for pizza should be used immediately or stored in the refrigerator until you are ready to bake. Stir the sauce from the refrigerator before cooking.

Tomato paste pizza sauce

A simpler recipe - pizza sauce made from tomato paste - is not much inferior to the classic version and allows you to prepare your favorite Italian pastries even in the absence of fresh tomatoes in your home kitchen.

Ingredients

• onion – 1 pc.;
• garlic - half a head;
• olive oil – 2-3 tbsp;
• 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 the onion and chop it with a knife. Pass the peeled garlic through a garlic press or crush it 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 is like ketchup.
3. Salt the sauce. Add sugar, herbs and bay leaves. The amount of herbs can be changed at your discretion, the taste of the sauce will not be affected.
4. Cover the pan with a lid and simmer the mixture for 10 minutes.

Remove the prepared tomato paste sauce from the heat and cool slightly before applying to the base.

White pizza sauce like in a pizzeria

A great alternative to the usual tomato sauce is white pizza sauce. 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 Provençal herbs.

Ingredients

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

Preparation

1. Crush or chop the garlic clove 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 mixture in a thin stream. Continue stirring and cooking until the mixture begins to thicken.
4. Add grated cheese and mix thoroughly again. Salt, pepper, add nutmeg to taste. Stir and remove from heat. Cool slightly before use.

Grease the pizza base with creamy sauce, not reaching the edges. If the sauce has cooled too much and thickened, slightly heat it on the stove.

Creamy garlic sauce for pizza

If you combine the best of the creamy and garlicky recipes, you get a delicious and piquant creamy garlic sauce - this sauce is one of the three most popular in pizzerias.

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 teaspoon

Preparation

1. Peel the garlic, but do not chop it. Heat the butter in a frying pan or saucepan. Fry the garlic in melted butter over low heat. When the garlic has acquired a golden hue, throw away the cloves - we won’t need them anymore.
2. Add flour to the remaining butter and stir until smooth. Pour in the cream and bring to a boil over low heat. Be sure to stir, otherwise the mass will stick to the walls of the frying pan or saucepan.
3. Add salt and pepper, stir and remove from heat.

Use the cooled sauce with any filling you like.

Sour cream sauce for pizza

If you really want homemade pizza, but don’t have time, prepare sour cream sauce for pizza. Just 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 tbsp;
• dried or fresh chopped basil – 1 tbsp.
• 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, grate hard cheese that melts well (Parmesan is perfect).
3. Combine sour cream and mayonnaise, beat lightly with a fork or use a whisk.
4. Add chopped garlic cloves and grated cheese to sour cream and mayonnaise. Salt, pepper and mix until smooth.

When using this 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 the 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. Grate hard cheese on a fine grater. 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 mixture to a boil. After boiling, immediately remove from heat. Add grated cheese, beaten egg yolks, salt and pepper.
4. Stir until smooth and leave until completely cool.

If you end up with too much cheese sauce, you can store any unused cheese sauce in the refrigerator for up to a week before reheating it a bit.

Tomato sauce for pizza for the winter

To save time in the winter, in the summer it is worth preparing homemade tomato sauce for pizza for the winter, and then the Italian dressing with the aroma of Provencal herbs will always be at hand.

Ingredients

• fresh tomatoes – 3 kg;
• red hot chili pepper – 1 pc.;
• sweet bell pepper – 2-3 pcs. (depending on size);
• garlic – 4-5 cloves;
• onions – 3 pcs.;
• vegetable oil for frying;
• salt – 2 tbsp. l. + for frying;
• ground black pepper;
• Provençal herbs – 2 tbsp;
• ground sweet paprika – 1 tbsp.
• granulated sugar – 3 tbsp. l.;
• vegetable oil – 4 tbsp. l.;
• apple cider vinegar 5% – 100 ml;

Preparation

1. Wash the tomatoes thoroughly and cut them in half, cutting the halves into two more parts. Remove the stalk. We clean the washed peppers and cut them into pieces. Grind the tomatoes and peppers through a meat grinder or grind them in a blender.
2. Chop peeled garlic and onion. Heat vegetable oil in a frying pan and fry the onion in it until golden. Add a little salt and pepper, add chopped garlic and fry for another 5 minutes, stirring occasionally.
3. Combine tomato puree with onion and garlic, 4 tbsp. vegetable oil, 2 tbsp. salt and granulated sugar. Stir and place in a saucepan. Bring to a boil over medium heat, then reduce heat to low and cook for 1 hour, stirring occasionally. In the process, add Provençal herbs, taste for salt, sugar and seasonings.
4. After the specified time has passed, 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. Add vinegar and cook for 5 minutes until done.
5. Pour the hot preparation into pre-sterilized jars, screw on metal lids and leave until completely cooled.

The quantity of ingredients given in the recipe yields slightly less than 4 liters of finished sauce. Opened jars should be stored in the refrigerator in winter.

Dear readers, we hope that TestoVed answered the question of how to make pizza sauce like in a pizzeria with your own hands. Become real master pizzaiolos and share your culinary achievements in the comments!

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

You will be very surprised how you could limit yourself to only ketchup and mayonnaise!

Tomato sauce from Italy - the best seasoning for pasta and pizza

Heat 2 tbsp. l. olive oil in a large saucepan, add 1 finely chopped onion and 3 cloves of crushed 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. Simmer for 20 minutes until the sauce thickens. After this, add 4 fresh tomatoes, previously peeled and seeded. Season the finished sauce with salt and pepper.

Salsa sauce will fill dishes with Spanish passion

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

Pesto

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

Sweet and sour sauce for Chinese dishes

Mix 1.5 tbsp. l. sugar, 2 tbsp. l. vinegar, 1 tbsp. l. tomato puree and soy sauce, 3 tbsp. l. orange juice. Separately mix 1 tsp. corn flour with 4 tbsp. l. water and add to the mixture. Place 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 tsp. salt and black pepper. Close the lid and shake well.

BBQ sauce for grilled dishes

Melt 50 g of butter over medium heat, add 1 cup of finely chopped onion, sauté for 4-5 minutes. Add 200 ml of ketchup, 0.3 cups of water, 50 g of 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. oil in a frying pan, add 1 tbsp. l. flour. Gradually pour in 1.5 cups of milk. Cook for 10 minutes, after cooking add salt to taste.

Caesar salad dressing

Whisk 1 tsp. mustard with 1 egg yolk and 1 tsp. salt. Gently pour in 150 ml of olive oil drop by drop, whisk until it reaches 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 chopped garlic, 1 peeled grated cucumber (before adding the cucumber, carefully squeeze out all the pulp), 1 tbsp. 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. Cook over medium heat until boiling, stirring occasionally. After boiling, reduce the heat and add seasonings to taste: basil and black pepper. Stirring constantly, add 50 g of grated fresh cheese. Continue stirring until the sauce is smooth.

These sauces will be a wonderful alternative to boring ketchup and mayonnaise and will add new taste and aroma to your dishes. Be sure to save these recipes for yourself!

1. Sour cream sauce

Products:

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

How to make sour cream sauce:

1. Mix butter, lemon juice, mustard, salt and pepper until smooth.
2. Add sour cream and mix. Suitable for all salads that require mayonnaise. Can be spread on sandwiches.

2.Garlic-yogurt sauce

Products:

• Unsweetened yogurt - 1 cup
• Garlic - 0.5 heads
• Olive oil - 5 tbsp. spoons

How to make garlic yogurt sauce:

Peel the garlic and pass through a press. Blend with yogurt in a blender. Then add oil and beat again. Add 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 teaspoon
• Salt and pepper to taste

How to make kefir sauce:

Place all ingredients in a blender and blend for 10 minutes. The sauce is ideal for dressing meat and vegetable salads.

4.Nut sauce

Products:

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

How to make peanut sauce:

Mix the peanut butter with water, pour into a saucepan 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 frying pan until golden brown. Add the seeds to the sauce and stir.

5.Tartar sauce

Products:

• Boiled yolks - 2 pcs.
• 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:

Mash the yolks, add salt, pepper, lemon juice and mix thoroughly. Pour in the olive oil, continuing to stir. When the sauce thickens, add finely chopped onion, olives, cucumber and a clove of garlic squeezed through a press. This sauce is good 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 garlic, passed through a press, and a pinch of nutmeg. Add also 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 teaspoon
• Sweet and sour apple - 1 pc.

How to cook:

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

8. Creamy sauce with horseradish

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 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 and can be served with vegetables and meat.

9.Sour cream and 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. Place all ingredients in a blender and blend until smooth.

“Homemade” mayonnaise, which consists of egg yolks ground to a homogeneous mass, salt, sugar, lemon juice and olive oil, is not capable of causing much harm to a child’s health, except for the fact that this natural sauce still remains a high-fat product . And therefore, young children (under 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 regular use of store-bought mayonnaise, which, as a rule, contains many preservatives, flavors and “substitutes.”

Real mayonnaise (in the form in which its composition meets GOST standards) 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 of up to 0.5% of various dry ground spices are possible; up to 6% ready-made mustard for making Provencal mayonnaise. This product owes its consistency to precisely this high content of olive oil.

It is not possible to buy mayonnaise that complies with GOST: it is a perishable product and its production is very expensive. To reduce the cost of sauce production, manufacturers are developing their own specifications (technical specifications) that 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 in mayonnaise, the concentration of additives increases, giving mayonnaises a different taste and aroma, making it possible to create a large assortment. Thus, mayonnaise may include:

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

All these substances are allowed to be added to the product according to the specifications. In order to give homogeneity to a cheap mayonnaise emulsion, not fresh yolks are added to it, but egg powder or skim milk powder. Instead of the required freshly squeezed lemon juice, vinegar is added to the product, and not apple vinegar, but table vinegar. Table vinegar is produced artificially - by fermenting alcohols and carbohydrates with the help of acetic acid bacteria. Vinegar, in any form, has an irritating effect on the mucous membrane of the child’s gastrointestinal tract, therefore it is not used in baby food.

To impart long-term stability and protect against separation, stabilizers and thickeners are introduced into the recipes, and the lower the fat content of the mayonnaise (the lighter it is), the more of them are required. For this, gums are used - high-molecular 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, and encapsulating agents. They are widely used in the production of mayonnaise. The following gums are distinguished: gum arabic, agar-agar; dextrans; alginic acids; guarana; xanthan.

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

In addition to gelatin and gum, modified (that is, with qualities modified by genetic engineering) starches and flour are often used as thickeners, the effect of which on the human body has not yet been studied.

Gum, preservatives potassium sorbate, sodium benzoate, etc. - prevent the rapid deterioration of mayonnaise, suppressing the development of yeast and mold fungi. The use of these chemicals in food can lead to the development of allergic reactions, and not to a certain type of product (immediate reactions to a certain preservative), but in principle: all “chemical additives” have a negative effect on the child, reducing it, therefore, increasing the likelihood 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 industrial mayonnaise with a shelf life of 90 days contains preservatives.

Ketchup

Another, no less beloved by everyone, but also not very healthy product for a child’s body is ketchup. Ketchup is a table condiment made from boiled tomato paste with herbs and spices. The main component of ketchup is tomato paste. Its content in ketchup must be at least 15% (according to GOST) - sauces with this tomato content belong to the first or second category (economy class); in the highest category ketchups there should be at least 30% tomato, and in extra or premium classes - at least 40%, which ensures a thick consistency. Well, if the initial amount of tomato raw materials is small, “tomato substitutes” come to the rescue: applesauce, beetroot or plum base and thickeners - stabilizers: flour, starch or gum. “Cheaper” ketchups lack the acidity of tomatoes, so citric acid is added to them.

An equally important and essential component of high-quality ketchup is spices. Classic seasonings are onion, basil, parsley, ginger, cloves, cinnamon, black and red pepper, paprika, mustard; in economy class, acetic acid is added. Unfortunately, not all of the components listed are suitable for . So, if greens, cinnamon, cloves, paprika and ginger can be offered to the baby in minimal quantities, then mustard, red and black pepper, vinegar, when they get on the mucous membrane of the child’s gastrointestinal tract, can cause inflammatory processes and provoke, for example, gastritis. In the “extra” category (sauces in this category are the most natural, that is, the most tomato-based - they contain about 30% of tomato in dry equivalent), the proportion of these dry substances (here we mean the amount of tomato in a certain equivalent) should 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, flavorings and colorings are usually added to premium, first and second grade sauces. And extra-class tomato sauce is pasteurized or sterilized for preservation, and therefore 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 identify a low-quality product by its appearance (provided that the ketchup is packaged in glass containers): unnatural shades of red, very rich or dark tones indicate that the tomato content in this product is negligible; apple juice was used for its preparation or plum base, and a fair amount of coloring is added for a believable look.

Dishes based on tomatoes and tomato paste can be introduced into a child’s diet starting from 1.5 years.

Such sauces are especially not recommended for use in. In addition to the fact that any ketchup can provoke inflammatory processes in the digestive tract, the development of an allergic reaction, and cause 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 made from them in the diet of preschool children. And you can replace them with no less tasty, but healthier sauces made 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 that have previously been cleared of grains and skins. Tomato paste produced according to GOST, in addition to tomatoes, should contain only water, salt and lemon juice. Some unscrupulous manufacturers may add vegetable purees and thickeners (gum, flour, starch) and acetic acid to the product.

Dishes based on tomatoes and tomato paste, in the absence of food intolerance, can be introduced into a child’s diet starting from 1.5 years.

The main raw material is tomatoes, which are a healthy and unique product. They contain minerals: potassium, magnesium, zinc, calcium, iron, phosphorus - and vitamins B1, B2, B3, B6, B9, E, but most of all they contain vitamin C. And what makes tomatoes unique is Lycopene is a substance that gives vegetables their red color. Lycopene is a very strong natural antioxidant (this is the name given to natural substances that can inhibit oxidation processes in the body; these processes can lead to the death of body cells). In its properties, lycopene is superior to such free radical fighters as vitamins C and E. In older people, lycopene significantly reduces the risk of developing cardiovascular diseases.

Sour cream

Sour cream is produced by fermenting normalized pasteurized cream with pure cultures of lactic acid streptococci. Among other lactic acid products, sour cream has a high calorie content - its fat content can be from 10 to 40%. According to the standard, the fat content, acidity, and the mass fraction of dry substances in sour cream with protein fillers are normalized. To reduce the cost of production of the product, its protein composition is restored by introducing whey protein concentrate and buttermilk. This information must be provided 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 determined by the presence of complete milk protein, containing essential amino acids, easily digestible fats and milk sugars, as well as by the fact that in the process of ripening and ripening, substances are formed that are much better absorbed by the human body, compared to dairy products. Sour cream contains valuable vitamins: A, E, B2, B12, C, PP, as well as calcium, phosphorus and iron, necessary for a growing body. Thanks to lactic acid fermentation, sour cream turns into a probiotic product: the microorganisms it contains help fight putrefactive intestinal flora and help beneficial bacteria grow and multiply. But sour cream, designed for a long shelf life - more than 10 days, loses all its beneficial properties. In addition to pasteurization, preservatives are added to extend shelf life. It is better not to use sour cream with a long shelf life in baby food. Low-fat sour cream (preferably 10%) can be offered to children starting from 1.5 years old as a dressing for soup, salads and sauces.

Recipes

Sour cream sauce

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

Bring sour cream to a boil. Then, heated sour cream is gradually poured into the white sauté (flour fried in butter) prepared in butter, stirring continuously, avoiding the formation of lumps. After this, add spices (salt); if there are lumps, filter and bring to a boil.

Tomato sauce

• 2 tbsp. spoons of tomato paste; 1 glass of water (broth);
• 3 teaspoons flour;
• 1 onion;
• 2 cloves of garlic (for children over 3 years old);
• 1 tbsp. spoon of butter;
• sugar, salt to taste.

Melt half the butter in a frying pan, saute chopped onion and crushed garlic in 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. spoon 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.

Heat vegetable oil in a saucepan. Over medium heat, fry finely chopped onion until golden brown. Add chopped garlic, diced tomatoes, bay leaf, salt and sugar to taste. Bring the mixture to a boil, reduce the temperature, cover with a lid and simmer over low heat for 40 minutes. The finished sauce is filtered, rubbed through a fine sieve and allowed to boil again.

Larisa Titova,
pediatrician-dietician, employee of the Department of Nutrition of Children and Adolescents
Russian Medical Academy of Postgraduate Education, Moscow