Cooks know how much sauce can change the taste of a dish. Despite the saying that the sauce smoothes the mistakes of the cook, he himself can tell a lot about the skill of the cook. It will take more to make some sauces of skill and dexterity than to fry a chop or cook pasta. However, there are sauces, which, despite the ease of preparation, have a rich taste, exquisite aroma and delicate texture and at the same time are able to transform the taste of any dish. These include cream sauce. It has many variations, which is associated with the possibility of adding in addition to the main ingredients a lot of different kinds of additional. The main product used to make a creamy sauce is cream, greens, cheese, mushrooms, olives and other products can be additional.
Cooking Features
Everyone can master the technology of making cream sauce. However, if you don’t know how to do it correctly, there can be failures at first, and the sauce will not decorate the table. To make the cream sauce process smooth and the result to meet the expectations, you need to use the advice of experienced chefs.
- The main component of the cream sauce is cream. It is best to take with an average fat content, that is, about 20%. Some offer to replace the cream in their absence with fatty milk or low-fat sour cream, but in fact this is not the best way out. The fact is that the sauce cooked in milk is not accidentally called creamy, but milky - it differs from it in taste, albeit only slightly. This gourmet also never confuses the taste of creamy and sour cream sauces.
- Flour is most often used to thicken the cream sauce. Before combining it with the rest of the ingredients, it needs to be sifted and fried in a pan to caramel color. This will prevent the formation of lumps and give the sauce an appetizing creamy tint.
- Flour for cream sauce is often fried in butter. It allows you to emphasize the creamy flavor of the sauce, making it even more tender. However, poor-quality butter can not improve the taste of the sauce, but irrevocably spoil it. Therefore, when buying butter, always pay attention to the composition, so that under the guise of butter does not acquire a spread, and shelf life. Fresh high-quality oil is never too yellow, smells good, has a sweetish taste, melts easily in the mouth, leaving a pleasant aftertaste.
- The most frequent problem faced by novice chefs when preparing a cream sauce is the formation of lumps in it. It will be much easier to avoid their formation in a sauce if you pour cream in a thin stream of boiling oil with fried flour, whipping it with a whisk.
- If, however, the formation of lumps in the sauce could not be avoided, strain it through a sieve and bring to a boil again.
You can serve cream sauce to any dish. Usually it is used hot. If it is cold, it can be heated. It is best done in a water bath, but you can warm it up in a saucepan over low heat and in a microwave.
Classic cream sauce recipe
Composition:
- wheat flour - 20 g;
- butter - 20 g;
- cream - 0, 2 l;
- salt, black pepper powder - to taste.
Method of preparation:
- Melt the butter in a frying pan.
- Pour the sifted flour.
- Fry it in boiling oil for a minute.
- Pour cream in a thin stream. The contents of the pan while whipping intensively with a whisk.
- Salt and pepper to taste.
- While stirring, boil the sauce over low heat until thick.
Classic cream sauce is versatile. It will improve the taste of pasta, vegetable casseroles, meat and fish.
Cream sauce with cheese and garlic
Composition:
- hard cheese - 160-180 g;
- cream - 0, 2 l;
- garlic - 2 cloves;
- nutmeg - at the tip of a knife;
- salt, pepper - to taste.
Method of preparation:
- Finely grate the cheese.
- Skip garlic through a special press.
- Pour the cream into a small saucepan and bring it to a boil.
- Pour in the cheese. Boil it in the cream, stirring until it is completely melted.
- Add garlic, cook for a couple of minutes.
- Pour with nutmeg, pepper and salt. Stir.
- Continue cooking, stirring, for another 5 minutes.
Cheese sauce made according to this recipe can be used for spaghetti, fish, meat, vegetable dishes. It turns out quite thick and without the addition of flour - a thick texture allows you to get the use of cheese.
Creamy sauce with cheese and raw yolks
Composition:
- cream - 0, 25 l;
- butter - 100 g;
- hard cheese - 100 g;
- chicken egg yolks (raw) - 2 pcs .;
- broth - 125 ml;
- nutmeg - a pinch;
- fresh dill - 20 g;
- salt, pepper - to taste.
Method of preparation:
- Cut the butter into small pieces, place in a bowl.
- Melt butter in a water bath.
- Coarsely rub the cheese and put it in the butter.
- Pour cream and broth at the same time. Broth is better to choose depending on what you are going to serve the sauce. If you are going to water them dishes from different foods, cook better in broth.
- While stirring, heat until the cheese has melted.
- Wash the eggs. Smash them by separating the yolks from the proteins.
- Spread the yolks and put them in the sauce. While stirring, cook it for 5 minutes, not allowing the sauce to boil.
- Chop the dill with a knife, add it to the sauce with salt, pepper, nutmeg. Mix well and remove from heat after 2 minutes.
The sauce made according to the above recipe is tender and fluffy. It harmonizes well with pasta and vegetables. However, you can cook it only if you are well aware of whether the chicken that laid eggs, the yolks of which you intend to add to the sauce, is healthy. Otherwise, it is safer to find another recipe.
Cream sauce with boiled yolks
Composition:
- cream - 0, 25 l;
- hard cheese - 70 g;
- chicken egg - 2 pcs .;
- garlic - 1 clove;
- salt - to taste.
Method of preparation:
- Coarsely grate the cheese.
- Eggs boil hard, clean. Take out the yolks and mash them with a fork.
- Add a little cream to the yolks, whisk. Dissolve the remaining cream.
- Mix a garlic clove in a mortar.
- Put crushed garlic and chopped cheese in the cream. Put on a slow fire or water bath.
- Heat the mixture by constantly beating it with a whisk until the cheese in it melts completely.
This sauce will be an excellent addition to fish dishes, although it is not forbidden to serve it with pasta, meat, vegetables.
Creamy sauce with onions and spinach
Composition:
- cream - 0, 2 l;
- butter - 40 g;
- dry white wine - 20 g;
- onions - 100 g;
- garlic - 1 clove;
- fresh spinach - 50 g;
- salt - to taste.
Method of preparation:
- Remove the husks from the bulb. Cut the onion into small pieces.
- Wash and dry the spinach, coarsely chop it.
- Finely chop the garlic with a knife.
- Melt 20 g butter in a frying pan. Put the onion in the butter and fry it until soft.
- When the onions become transparent, pour in the wine and continue to cook until the wine is almost completely evaporated.
- Pour cream and wait until they boil. Remove from heat.
- Melt the remaining butter, put spinach and garlic in it, put it out for 5 minutes.
- Put the spinach in the cream and whip the sauce with a blender to make it a smooth, uniform consistency.
Habitual dishes with this sauce will acquire a new taste and will be perceived as new and sophisticated.
Creamy sauce with mayonnaise and mustard
Composition:
- cream - 0, 2 l;
- mayonnaise - 100 ml;
- table mustard - 20 ml;
- lemon juice - 20 ml;
- salt - to taste.
Method of preparation:
- Combine all the ingredients.
- Beat the sauce with a mixer or blender. You can do the usual halo.
This is one of the simplest sauces, no cooking equipment is needed for its preparation, it does not require heat treatment. This variant of cream sauce is best suited to fish.
Cream sauce with carrots and melted cheese
Composition:
- cream - 0, 2 l;
- wheat flour - 20 g;
- processed cheese - 30-35 g;
- carrots - 100 g;
- onions - 50 g;
- garlic - 2 cloves;
- soy sauce - 5 ml;
- vegetable oil - 40 ml.
Method of preparation:
- Wash and peel the vegetables.
- Finely grate the carrot, cut the onion and garlic into small pieces.
- Fry vegetables in vegetable oil, add soy sauce to them, stew for 2-3 minutes.
- In another pan, lightly fry the flour, pour in the cream, whipping it with a whisk.
- Add cheese to the cream and wait for it to melt. The sauce during this time should thicken.
- Combine cream with vegetables, whisk with a blender.
The sauce made for this recipe has a very nice color. It goes well with meat, vegetables and pasta.
Creamy Mushroom Sauce
Composition:
- cream - 0, 2 l;
- flour - 20 g;
- butter - 40 g;
- mushrooms (white or champignons) - 100 g;
- salt, spices - to taste.
Method of preparation:
- Wash mushrooms, dry, slice and fry in butter, using half of the recipe.
- In the remaining butter, fry the flour, pour in the cream, having prepared the classic cream sauce.
- Add the mushrooms, boil them in the sauce for a couple of minutes. Beat the sauce with a blender and grind up the mushrooms at the same time.
This creamy sauce has a seductive aroma and is suitable for any dish, especially vegetable and meat.
Cream sauce is a versatile seasoning that will enhance the taste of any dish. In this case, even an inexperienced hostess can cope with its preparation.
