Sour cream sauce

Sour cream sauce

Many housewives consider mayonnaise to be the most versatile sauce. They add it to meat, vegetable and fish dishes when baking and stewing, use as a marinade, fill them with various salads. However, nutritionists often pay attention to the fact that mayonnaise does not apply to products that are beneficial to health. Fortunately, mayonnaise can be replaced by other no less universal dressings. These include, in particular, sour cream sauce. Depending on the recipe, it is served with meat, poultry, fish, pasta, potatoes and other vegetables. Salads, both meat and vegetable, and fruit fill it. You can put out meatballs or cabbage rolls in it, bake fish, meat, vegetables. Sour cream sauce perfectly emphasizes the taste of any dishes, while it is much more useful than the usual mayonnaise.

Cooking Features

Sour cream sauce can be cold or hot, intended for roasting or stewing meat in it or for use as a gravy. The recipe and method of preparation depend on the purpose of the sauce. Therefore, the general rules of making cream sauce quite a bit, but still they are worth knowing.

For the sauce you need to use fresh sour cream of good quality. If it is sour, the heat treatment will not save and the sauce from it will turn out not as tasty as fresh.

  • Most often it is required that the sauce has a uniform consistency, and then it will not hurt to whip it up with a blender before serving. Because of this, it will acquire a smooth texture and become more lush and tender. However, in some cases it is required that pieces of vegetables, mushrooms, or other products are noticeable. In this case, the blender can not be used - the products required to grind with a knife.
  • Many sour cream recipes include heat treatment. In this case, the products necessary for the sauce, it is desirable to get out of the refrigerator in advance, so that at the time of cooking they have room temperature.
  • If the composition of the sauce contains solid fats (for example, butter), then you need to melt them before combining with the other ingredients.
  • If raw eggs are part of the creamy sauce, you can mix the ingredients only in a water bath, otherwise the sauce will turn into an omelette.

The maximum shelf life of most sour-cream sauces does not exceed a week, some are stored even less. To increase the shelf life 2-3 times the sauce can be frozen. The defrosting process is simple: the sauce is whipped with a blender or mixer, then heated to the desired temperature.

Classic sour cream recipe

Composition:

  • wheat flour - 20 g;
  • sour cream - 0, 2 l;
  • salt - to taste.

Method of preparation:

  • In a dry skillet, fry the sifted flour before purchasing the cream shade.
  • Add salt to sour cream, mix.
  • Spread sour cream in small portions into the pan with flour, whipping it with a whisk so that there are no lumps.
  • Cook, stirring, until the sauce begins to thicken. Remove from heat and use at will.

If lumps form in the sauce, rub it through a sieve and reheat again. This sauce is versatile. It can be served to any dishes in cold and hot. However, most often it serves only as a basis for making sour cream sauce with a more pronounced flavor according to some other recipe. It includes, in particular, chopped tomatoes, mustard, lemon juice, horseradish, greens, pepper and other spices.

Sour cream with horseradish

Composition:

  • sour cream - 0, 2 l;
  • horseradish root - 40 g;
  • table vinegar (9 percent) - 30 ml;
  • vegetable oil - 20 ml;
  • butter - 20 g;
  • wheat flour - 20 g;
  • bay leaf - 1 pc .;
  • salt, pepper - to taste.

Method of preparation:

  • Peel and rub the horseradish root. You can also use a blender or meat grinder to grind it.
  • Heat vegetable oil in a frying pan and fry chopped horseradish in it for 2-3 minutes.
  • Add salt, pepper, bay leaf, pour in vinegar; keep cooking about the same time.
  • Remove the bay leaf, horseradish shift to a bowl.
  • Melt butter in a clean, dry frying pan.
  • Pour the sifted flour into it, fry it for 2 minutes.
  • Beating with a whisk, enter the sour cream. Cook for 5 minutes without stopping.
  • Add horseradish, stir. Cook for another 2 minutes.

After that, the sauce can be removed from the heat and used to prepare fish dishes or as a sauce. It can also be served to fish cold.

Sour cream sauce in meat broth

Composition:

  • sour cream - 100 ml;
  • meat broth - 0, 2 l;
  • butter - 20 g;
  • wheat flour - 30 g;
  • vegetable oil - 40 ml;
  • salt, spices - to taste.

Method of preparation:

  • Fry the flour in vegetable oil.
  • Pour in a thin stream of cold broth. At the same time, it should be constantly whipped with a whisk to prevent lumps.
  • Cook the sauce for 5 minutes. Add sour cream, salt and pepper. Continue cooking until the sauce acquires the consistency of thick cream.
  • Remove from heat.
  • Add butter, whisk in a blender.

After this, the sour cream sauce is ready for use. It is most often served with meat and poultry dishes, as well as used for baking.

Sour cream sauce with tomato paste

Composition:

  • sour cream - 0, 25 l;
  • broth - 0, 25 l;
  • butter - 40 g;
  • tomato paste - 40 ml;
  • wheat flour - 30 g;
  • salt, pepper - to taste.

Method of preparation:

  • Mix sour cream with tomato paste, salt and spices. It is important at this stage to get a homogeneous mass.
  • Melt the butter and fry the flour on it.
  • Gradually pour in the broth, while beating it vigorously with a whisk.
  • Cooking the sauce for 5 minutes, add the cream-tomato mixture, mix it thoroughly and continue cooking for another 5 minutes.

The sauce prepared according to this recipe is most often served with minced meat dishes: cutlets, meatballs. They can also be put out in it.

Sour cream tomato sauce with onions

Composition:

  • sour cream - 0, 3 l;
  • onions - 100 g;
  • tomato paste - 30 ml;
  • butter - 20 g;
  • vegetable oil - 20 ml;
  • salt, spices - to taste.

Method of preparation:

  • Free from the husks and cut the onion into small pieces.
  • Fry it until golden brown in vegetable oil.
  • Add the tomato paste and drain the onion with it for 3-4 minutes.
  • Enter sour cream, continue cooking for another 5 minutes.
  • Add salt, spices, melted butter, separately. Stir the sauce and remove from heat.

In a sour cream sauce prepared according to this recipe, you can stew meatballs or cabbage rolls.

Creamy mayonnaise sauce with garlic

Composition:

  • sour cream - 0, 25 l;
  • mayonnaise - 100 ml;
  • garlic - 6 cloves;
  • dried basil - 5 g;
  • salt, pepper, fresh herbs - to taste.

Method of preparation:

  • Skip garlic through a special press.
  • Finely chop the greens, washed and dried with a napkin.
  • Stir sour cream and mayonnaise.
  • Add greens, garlic, basil, salt and spices to this mixture.
  • Beat with a whisk or a mixer. You should not use the blender so that the garlic and greens are felt in the taste of the prepared sauce.

This sauce recipe is one of the most versatile. Its advantage is ease of preparation, because it does not even need to be heated, there is no need to use kitchen appliances. The sauce is suitable for any vegetable dishes, chicken and pasta. It can be served to fish and seafood. Using it as a salad dressing would also be a good idea.

Sour cream with champignons

Composition:

  • sour cream - 100 ml;
  • fresh champignons - 150 g;
  • onions - 150 g;
  • vegetable oil - 40 ml;
  • boiled water or mushroom broth - 150 ml;
  • sugar - a pinch;
  • salt, pepper - to taste.

Method of preparation:

  • Peel the onions, cut into small cubes.
  • Wash, blot champignons with a napkin. Cut them into thin plates.
  • Heat the oil in a pan and fry the onion in it lightly.
  • Add the mushrooms and fry them, stirring until the excess moisture has evaporated.
  • Pour broth or water, add sugar, salt and spices, cook for 7-8 minutes without a lid.
  • Grind the mushrooms together with the rest of the broth with a blender.
  • Mix the resulting mass with sour cream to make a sauce with a uniform consistency.

The sauce prepared according to this recipe will be an excellent addition to any side dish, including buckwheat, pasta, potatoes. It is in good harmony with beef and poultry meat.

Creamy creamy sauce with egg and cheese

Composition:

  • sour cream - 125 ml;
  • chicken egg - 2 pcs .;
  • cream - 100 ml;
  • hard cheese - 50 g;
  • butter - 40 g;
  • wheat flour - 40 g;
  • salt, pepper - to taste.

Method of preparation:

  • Finely grate the cheese.
  • Melt butter, brown the flour in it.
  • Whip with a whisk, enter the cream.
  • After a couple of minutes, remove from heat.
  • Separately whip the cream with egg yolks, after separating them from the proteins.
  • Add sour cream to the cream sauce. Put the mixture in a water bath. Cook for 5-7 minutes, beating with a whisk.
  • Add spices, stir and remove from the water bath.
  • Add grated cheese, stir vigorously.

This sauce will shade the taste of pasta well. It is suitable for baking, including pizza. Also, this sauce can be served cold to fish, meat, poultry. Consider only that the eggs for this sauce fit only those, in the quality of which you are absolutely sure.

Sour cream sauce is one of the most versatile in the world. Its taste can be very different, making it the perfect complement to any dish. An additional advantage of the sauce is its ease of preparation. Preference for sour cream sauce give many supporters of a healthy diet.

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