Cream sauce - general principles and methods of cooking
What can give different tastes to the same products, increase the calorie content of the dish, make it juicier, more savory, even mask the errors? Yes, this is it, the most common sauce. Rather, they make it from ordinary products, and its taste is unusual, special. One of the easiest to prepare and popular cream is considered.
It is based on cream, which gives the sauce a soft, light texture and delicate creamy taste. Entering into the composition of those or other ingredients, its taste can be varied, making it cheese, garlic, sour, spicy. This sauce is filled with vegetables, pasta, fish, meat. It is so delicious that the opportunity to scoop a couple of spoons just like that, without anything, is unlikely anyone will miss. Only they should not be abused, after all, calorie sauce.
Cream Sauce - Food Preparation
Its basic products are only three ingredients - butter, flour and cream. Flour before adding to the sauce is fried separately in a dry frying pan or with butter, then cream is added.
Cream sauce - the best recipes
Recipe 1: Creamy sauce. Classic
Of course, it should start with the classics. Putting your hand on the preparation of this sauce, it can be taken as a basis. And by adding to it various ingredients, for example, cheese, olives, mushrooms, capers, meat or fish broths, greens, you can get creamy, but completely different to taste sauces.
Ingredients: 20% cream - 200 ml, pepper, salt, a tablespoon of butter and flour.
Method of preparation
Pour the flour on a dry frying pan and fry. As soon as it becomes golden, add oil and mix. Slightly fry and pour the cream. Boil the sauce for a couple of minutes. It must be constantly and intensively stirred to avoid the appearance of lumps. Salt, pepper. Served with fish, vegetables, meat.
Recipe 2: Creamy Cheese Sauce
The composition of this sauce includes the yolks, therefore, so that they do not curl, they prepare the sauce, not boiling, in a water bath. It is served with fish or meat, depending on which broth is added to the composition. Ingredients: 200-250 ml of 20% cream, half a cup of broth (fish or meat), 100 g of butter and cheese, 2 yolks, salt, pepper, fresh dill green - 1/2 bunch, nutmeg Walnut - 1/4 ch.lozh. or 1/3 whole walnut.
Method of preparation
Cheese coarsely grate. If whole nutmeg is used, it is ground in a coffee grinder, grated in tinder or ground in a mortar.
Melt the butter in a water bath. To do this in a bowl with a larger diameter of boiling water, filled to a third or a quarter, put the dishes with oil. Add cheese, cream and broth to it. Heat, stirring constantly, until the mass becomes homogeneous. Add yolks, salt, sprinkle with pepper and nutmeg. Boil for about five minutes, do not bring to a boil. In the hot sauce ready to add chopped dill.
Recipe 3: Creamy Mayonnaise Sauce
Very easy-to-prepare sauce that does not require heat treatment. And besides, absolutely universal. They can fill the meat, boiled or baked vegetables, fish.
Ingredients: 200 ml of cream (16-20%), 1 tbsp of mustard (ready) and lemon juice, salt to taste, 100g of mayonnaise.
Method of preparation
Mix all the ingredients in a homogeneous mass and ... everything. The sauce is ready.
Sample dishes with Cream Sauce
Recipe 1: Meatballs in a creamy sauce
The uniform and delicate texture of meatballs completes the creamy sauce as well as possible. With its velvety and soft texture, meatballs just melt in your mouth. For stuffing you can take poultry, pork, beef.
Ingredients: minced meat - 0.5 kg, a slice of white bread (100g), 2-3 eggs, 0.3 l of cream or milk (or half), 1 onion, a couple of tables. spoons creamy. oil, salt, 1 tbsp of flour, vegetable oil, pepper.
Method of preparation
Soak bread in water, as it soaks, squeeze the liquid by hand. Chop onions (grated or blender). Mix with minced bread, onion, eggs, salt and pepper. A lot of mix and roll the meatballs balls. They are usually made the size of apricot or walnut. Breaded in flour (roll) and fry in oil.
In another bowl, melt butter, add a spoonful of flour, and fry slightly. It must be ensured that all the flour is saturated with butter. Pour in milk (cream), stirring intensely. You can use a fork or whisk to avoid lumps. Salt and pour sauce with meatballs. Simmer for 15-20 minutes. Can be served with rice. But especially delicious with mashed potatoes and pickles.
Recipe 2: Salmon with cream sauce and mushrooms
If you are not very strong in cooking and are afraid that the dish may not work, do not worry. Salmon is so tasty fish that it is difficult to spoil it. But to surprise the new taste of their households for Sunday dinner is quite possible. So do not be afraid to experiment, you can even make your own changes. For example, add cheese (melted or with mold) to the sauce, a little, 50-70 grams. This will be enough to give the sauce a savory flavor. If you do not like mushrooms, you can exclude them from the recipe. Salmon can be replaced by another fish - pink salmon, cod, hake, saffron.
Ingredients: salmon steak - 2-3 pcs., Lemon, salt, pepper. Sauce: 20% cream (milk) - 150 ml, 1 tbsp. flour, mushrooms (champignons) - 150g, salt / pepper, 1 onion, vegetable oil, dill greens.
Method of preparation
First you need to marinate the steaks. You can cut them across (along the ridge) into halves. Grate the fish with pepper and salt, sprinkle with lemon juice (2-3 tsp) and leave to soak for a short time, for thirty minutes. Sometimes the steaks are still sprinkled with olive oil. Salmon fish is oily in itself, so it is possible to miss this moment.
At the next stage, the fish is waiting for roasting in the oven for 20 minutes (at 200 ° C). The form must be oiled. While steaks are baked, you can do the preparation of the sauce.
Finely chop the onion. Wash the mushrooms, peel, if necessary, and cut along the plates. Heat the butter in a frying pan, fry the onion for a couple of minutes, put the mushrooms and fry for another minute. So that the mass does not burn, it must be stirred. As boil the liquid from the mushrooms, add flour, salt and mix. Now came the turn of the cream. They need to be carefully poured into the pan, stirring constantly to avoid the appearance of lumps. It is convenient to use a whisk or spatula for turning. As the sauce boils, lower the heat, and let it simmer gently for two or three minutes to thicken it.
Add salt, if necessary, add pepper, and at the very end - chopped dill. Let it stand under the lid for a couple of minutes. Put the fish on a plate, pour with creamy sauce, decorate with a sprig of dill and serve. The finished dish can be sprinkled with lemon juice (squeeze out half a lemon).
Recipe 3: Spaghetti with Cream Cheese Sauce
Lovers of pasta, spaghetti and ordinary pasta is dedicated. Simple, but sooo delicious. Here are mixed and cream and garlic and cheese and nutmeg. Who would have thought that such an incongruent mixture seemed to result in an amazing taste. If only the quality of cheese did not disappoint. Sometimes it does not melt, but breaks up into lumps (collapses). The taste does not change this much, just the consistency is uneven. Who does not like the flavor of nutmeg, can not add it.
Ingredients: spaghetti (any pasta), cream - 200ml, cheese (solid Russian or melted) - 150-200g, 2 cloves of garlic, nutmeg (at the tip of a teaspoon), salt, zhmenka (50g) walnuts peeled.
Method of preparation
Put on cooking spaghetti. While they are boiling, make the sauce.
Finely grate cheese. Chop garlic. Fry the nuts in a hot skillet (as the seeds are roasted) and grind in a mortar or roll out with a rolling pin (like dough).
Heat the cream, add cheese to them, mix to dissolve. Salt sauce, pepper, sprinkle with nutmeg (optional). Add garlic, toasted nuts (half). Boil for three minutes (at low boiling), stir all the time. The mass should be homogeneous. Put spaghetti in a plate, pour over the sauce and sprinkle with the rest of the nuts.
Creamy Sauce - tips from experienced chefs
- In order to avoid the appearance of lumps in the manufacture of cream sauce, chefs use a little trick associated with the temperature difference: cold milk should be poured into the boiling mixture of butter and flour.
