Any dish can be given a different taste, special aroma, juiciness and piquancy by adding sauce. Cream sauce is considered to be the easiest to cook, besides it is ideally combined with all products: meat, fish, pasta, vegetables.
Step-by-step cream sauce recipe: general principles
As you can already guess from the name of the sauce, its basis is cream. They give the sauce a delicate, soft, creamy taste. But using additional ingredients, cream sauce can be made every time in a new way: sour, spicy, spicy, garlic, mushroom, cheese, etc.
So, the basic set of products is simple: flour, cream and butter. First, the flour is fried in a dry frying pan, then oil is added, and cream is poured at the end.
You can also add all kinds of vegetables, cheeses, mushrooms, seafood. The main thing is that cream is poured into the bulk at the very end. They do not have to boil for a long time, just enough to darken them in the bulk for a few seconds.
It is equally important to choose the right spices and spices. Mostly enough black pepper and salt, but to give special tastes, you can safely take herbs, herbs: Provencal or Italian mixes, parsley, dill, thyme, oregano, rosemary, basil, mint, marjoram.
Before serving the creamy sauce, you need to insist a little, so it will reveal more the tastes of all the added ingredients. The sauce is not recommended to be stored for more than 12 hours, and also re-heated.
1. Creamy sauce: a step by step recipe
Ingredients:
• cream of 20% fat - 300 ml;
• allspice, ground, salt - half a teaspoon;
• butter - 60 grams;
• flour - 20 grams.
Cooking method:
1. Sift the flour and fry it in a dry frying pan, stirring continuously, until light brown.
2. Add a piece of butter to the flour, mix thoroughly, not ceasing to stir, fry for three minutes.
3. Pour in the cream, reduce heat to a minimum, simmer until boiling for about four minutes.
4. While boiling, stir constantly with a spoon so that lumps do not form.
5. Pour salt and pepper. Remove from heat.
6. Serve with fried fish or stewed vegetables.
2. Creamy sauce: a step by step recipe with cheese
Ingredients:
• cream of medium fat content - one glass;
• fish broth - 130 ml;
• an average piece of butter;
• Dutch cheese - 150 grams;
• two egg yolks;
• black pepper powder, salt - ten grams each;
• fresh dill - four branches;
• nutmeg powder - 30 grams.
Cooking method:
1. Grind the cheese by grating with fine teeth.
2. Put the butter in a small metal container, place the dishes on the same container with water only a little larger in diameter, melt the butter for a couple.
3. Pour the crushed cheese into the melted butter, pour the cream and broth.
4. Steam with continuous stirring until a thick, delicate consistency.
5. Add egg yolks, add salt, pepper and ground nutmeg, boil for a few minutes on a small flame.
6. At the end, add chopped dill.
7. Cream-cheese sauce, pour fried, stewed fish or fish cakes.
3. Creamy sauce: a step by step recipe with mustard and mayonnaise
Ingredients:
• cream of 16% fat - one glass;
• spicy mustard - 20 grams;
• half a lemon;
• allspice, salt, five grams each;
• mayonnaise - 30 grams.
Cooking method:
1. In a deep plastic cup, mix cream, mustard, lemon juice, mayonnaise, add a little salt, pepper to taste.
2. Stir the sauce thoroughly until smooth.
3. Creamy mayonnaise sauce pour meat patties, chops and other semi-finished meat and fish products.
4. Creamy sauce: a step by step recipe with cheese and bacon
Ingredients:
• four large spoons of cream of 20% fat;
• middle piece of pork bacon;
• Dutch cheese - 150 grams;
• three egg yolks;
• onion head;
• four shallots;
• garlic - one clove;
• 20 grams of salt and allspice ground pepper.
Cooking method:
1. Rinse shallots, finely chop.
2. Melt the butter in a pan, pour the shallots, then simmer for three minutes over low heat until tender.
3. Add chopped onions, simmer for another three minutes.
4. Cut a piece of bacon into thin strips and put in the oil-onion mixture, fry for five minutes.
5. Squeeze the garlic through the garlic directly into the pan with the fried ingredients, remove from the stove.
6. In another clean bowl with a fork, beat the egg yolks, add the cheese chopped on a grater, add salt, pepper, and mix well. Pour into the resulting cream mass, stir again.
7. Mix the egg and cream mixture with the onion mixture, mix thoroughly with a spoon until a soft, thick consistency is obtained.
8. Serve with fried, stewed meat or meatballs.
5. Creamy sauce: step by step recipe with spinach
Ingredients:
• cream of 20% fat content - 250 ml;
• 40 grams of butter;
• dry white wine - two large spoons;
• onions - one head;
• garlic - three cloves;
• fresh spinach greens - one bunch;
• salt - five grams.
Cooking method:
1. Peeled onions, cut into small cubes and fry in a pan in 20 grams of melted butter until softened.
2. Pour in dry white wine, mix thoroughly, then simmer on a small flame, stirring until the wine boils.
3. Pour the cream into a metal container, heat a little in the microwave, add to the sauce, let it boil.
4. In the second half of the butter in another pan, fry the spinach and chopped cloves of garlic, then slightly darken.
5. Put lightly stewed spinach in the sauce, whisk it with a blender to remove the lumps that appear.
6. Serve the creamy sauce with spinach with meat chops, as well as fried chicken, ham or other meat dishes.
6. Creamy sauce: a step-by-step recipe with carrots, onions and homemade soy sauce
Ingredients:
• cream of medium fat content - 350 ml;
• 30 grams of flour;
• processed cheese - one piece;
• one carrot;
• onions - the floor of the head;
• 30 ml of vegetable oil;
• half the head of garlic;
• homemade soy sauce - 15 ml;
• fresh parsley, salt, any seasoning - ten grams.
For homemade soy sauce:
• soybeans - one handful;
• chicken broth - 30 ml;
• flour - 20 grams;
• finely ground salt - ten grams.
Cooking method:
1. Make homemade soy sauce: soak soybeans for ten hours. Boil the beans in slightly salted water for about two hours. Remove the beans from the pan, do not drain the broth - it will come in handy. Grind the beans to a puree consistency (possible in a blender). Dilute soya gruel with broth, salt, add flour, mix until tender. Boil in a small flame, stirring, until bubbling bubbles appear (if the sauce is thick, pour a little more broth).
2. Carrots, peel the onions.
3. Chop the carrot on a fine grater, cut the half of the onion into a small cube, squeeze the garlic through the garlic, fry everything in a frying pan in vegetable oil until tender, stirring occasionally.
4. Pour homemade soy sauce into the vegetables, then dip for one minute.
5. Pour in flour, fry a little.
6. Pour the crushed cream cheese and pour the slightly warmed cream, mix well until a thick, tender mass.
7. Salt, pour parsley and any seasoning, boil.
8. Serve the creamy sauce with carrots, onions and soy sauce with grilled meat, baked fish or baked vegetables. And also with this sauce you can water various casseroles of cereals and vegetables.
7. Creamy sauce: a step by step recipe with mushrooms
Ingredients:
• 200 ml of cream of any fat content;
• 300 grams of champignons;
• onion head;
• a quarter of the packaging of butter;
• a tablespoon of flour;
• salt and spices;
• half a glass of boiling water.
Cooking method:
1. Heat the pan, put the butter, melt.
2. Put the chopped onion in the pan, fry until golden.
3. Rinse the champignons, grind them in a cube, put in the onion.
4. Stir frying the onion and mushrooms until all the mushroom liquid that has formed has evaporated.
5. Salt the champignons, add the flour, mix.
6. Pour a thin stream of boiling water, not forgetting to stir the mushroom mass all the time.
7. Heat the cream in a separate container, pour into the pan to the rest of the ingredients. Stir well, simmer for 20-30 seconds, remove the sauce from the heat.
8. This sauce is ideal for almost any dish: meat, fish, vegetables, cereals, pasta.
Step-by-step recipe for creamy sauce: tricks and tips
• To prevent flour clots from remaining in the sauce, pour cold cream into the butter and flour mixture.
• If you still have flour lumps, simply beat the sauce in a blender or grind through a sieve.
• You can use not only cream, but also a mixture of cream and sour cream to prepare a creamy sauce, then the taste of the prepared sauce will turn out to be slightly sour, and the consistency is thicker.
• Please note that creamy sauces thicken as they cool, so when hot they should not be thicker than the consistency of liquid jelly.
• Accidentally over-salted sauce? Pour in a little cream or add grated fresh cheese.
• If you have sauce left after a meal, do not rush to throw it away. Use cream sauce to prepare other dishes, such as dressing with vegetable or meat salads, add it to gravy and goulash.
