How to cook cream sauce - home recipes sauce cream

Salt, black pepper;
Creamy sauces have been helping us in the preparation of a variety of dishes, agree, they can turn ordinary headsets into the works of culinary art! And with no special complexity in the process of their preparation. There are basic postulates of cooking sauce based on natural cream - namely, the quality and temperature of the ingredients, but later it is later.

Creamy sauces have been helping us in the preparation of a variety of dishes, agree, they can turn ordinary headsets into the works of culinary art! And with no special complexity in the process of their preparation. There are basic postulates of cooking sauce based on natural cream - namely, the quality and temperature of the ingredients, but later it is later.

There are also the main rule - no lumps! The sauce should be as homogeneous as possible, for this you need to not violate the procedure - first the flour is roasted in some recipes on a dry pan, and in other on butter. But cream, milk or other liquid components are entered later.

The most important advice on the preparation of a good cream sauce - cream (in some recipes - milk) should be cold! And when you connect them with hot flour or with an oil mixture - do not forget to thoroughly mix the mass. And of course, the quality of dairy products should be the best.

Creamy sauces, or as we call them - podliva, acquired not only for the excellent ability to improve the taste of almost any dish, but also for the maximum ease of their preparation. We offer you today an interesting selection of simple home recipes based on cream.

In the preparation of cream sauces, the oil is one of the most important components, so that its choice is treated seriously - it is impossible to replace it with a spread or margarine. As for flour, simply choose your proven product, fry flour needed on a dry well warmed frying pan until a golden shade and do not remember it.

Creamy Sauce - Classic Recipe

Like any other sauce - classic creamy begins with flour, which needs to be frying on a preheated pan until golden color. Now add a tablespoon of butter and smear with flour to homogeneity. After a few minutes you can pour cream and add salt and spices. Everything is thoroughly mixed, waiting for boiling and cook for another couple of minutes.

Salt, black pepper;

We remove the pan from the slab and give a little cool. Classic creamy sauce is ready - it is perfectly suitable not only for meat and fish or dishes from seafood, but also to any side or vegetables.

Ingredients for classic cream sauce:

  • Wheat flour - 1 tablespoon.
  • Creamy oil - 1 tablespoon.
  • High fat cream (20%) - 200 milliliters.
  • Salt, preferably marine - to taste.
  • Black ground pepper - to taste.

Sauce Recipe With White Wine

This recipe has a light French "emphasis" and is prepared with the addition of white dry wine. The cooking technology is slightly different from the classic version - here we first turn the creamy oil in a pan, then carefully interfere with flour into it and bring to uniformity.

1 tbsp. flour

To the resulting mass, add 100 milliliters of wine and continue to prepare sauce on a small fire, constantly stirring. When the wine almost completely evaporates, it is possible to remove the pan from the fire, saline, enter the spices and crushed fresh greens. The sauce is perfectly combined with fish and seafood - for example, macaronam with shrimps.

Ingredients for cooking sauce with white wine:

  • Creamy oil - 100 grams;
  • Wheat flour - 1 teaspoon;
  • White dry wine - 100 milliliters;
  • Parsley greens - 25-30 grams;
  • Salt (preferably sea) - ¼ teaspoon;
  • Black ground pepper - ¼ teaspoon.

Cheese cream sauce

Cooking sauce is starting from cream, preferably high fatty - pour them into a pan or a saucepan, warm the cream on a slow heat without bringing to a boil. Now add previously grated cheese (solid varieties) and continue to cook, thoroughly mixing the resulting mass until uniformity during approximately 3 minutes. When the cheese is completely "breaking" add chopped garlic (can be replaced with dried ground garlic), salt and nutmeg - after 5 minutes the sauce is ready.

Cheese cream sauce

Creamy cheese sauce One of the most popular seasonings, so to speak, to a large list of dishes. Due to the addition of garlic and nutmeg to sauce, it turns out very bright and fragrant - it is often served to the baked potatoes or to the French potato. It is also harmonized with other vegetables and of course with meat.

Ingredients for cheese sauce based on cream:

  • Middle fat cream - 200 milliliters;
  • solid cheese (45-50% fat) - 170 grams;
  • garlic - 2 medium teeth;
  • nutmeg - to taste;
  • Salt cook or sea - to taste;
  • Black ground pepper - to taste.

Creamy sauce with greens and cheese

To begin with, soda on fine grater hard cheese and separate yolks from proteins, butter must be melt, for this you can use a microwave or a simple water bath. In warm oil we introduce cheese, fat (non-cool) cream, vegetable or meat broth - according to preference. We send a lot to the scenery, mix well and put on a small fire - we prepare constantly stirring until the homogeneous mass is obtained.

Creamy sauce with greens and cheese

As soon as the consistency of the sauce becomes "even" that is without lumps - gently introduce two raw yolk, cook or sea salt and spices. We continue to cook on a small fire within five minutes, not allowing the mass to boil. Grinding fresh greens add when the sauce is removed from the fire, but still hot. Such a gravy will fit well to garnishes, meat dishes and pasta. If you wish, you can add a little garlic or pesto sauce into the dish.

Ingredients for creamy sauce with greens and cheese:

  • Cream 20% fat - 250 milliliters;
  • Creamy oil - 100 grams;
  • solid cheese - 100 grams;
  • Chicken yolk - 2 pieces;
  • Bouillon meat or chicken - ½ cup;
  • Ground nutmeg - ¼ teaspoon;
  • Fresh dill greens, spinach, basil - 3-5 twigs;
  • Salt cook or sea - to taste;
  • Ground black pepper - to taste.

Creamy sauce with cheese, eggs and garlic

In this recipe, cream is more than in the previous ones, as boiled egg yolks will be used here, and they, in turn, thickening the sauce. We start with the preparation of cheese - we need to grate it on the grater, now we are crushed fresh garlic - here you need to listen to your taste, and by the way it is better to know if you have allergies for garlic.

Creamy sauce with cheese, eggs and garlic

Call chicken eggs, give them a dumb cool and separate yolks - they need to be carefully "untied" with the help of an ordinary plug, in the resulting mass of the cream, enter garlic and grated cheese, salt and optional - spices. Put a shill on a small fire and cook, stirring, not bringing to a boil - until the cheese is "breaking" completely and the sauce will not become homogeneous.

Ingredients for cream sauce with cheese, eggs and garlic:

  • Fat cream (20-30%) - 300-350 milliliters;
  • solid cheese - 100 grams;
  • A chicken egg boiled - only yolks - 3 pieces;
  • Fresh chopped garlic - 2-3 teeth;
  • Craw or sea salt - to taste.

Cream, cheese and bacon sauce

To begin with, we need to warm up the olive oil in a pan and put several candles of garlic cloves literally for a few minutes, take out garlic and enter the chopped shallot onions in hot oil, when it softens the onions chopped by half rings and fry a little more. Now we put a bacon strip (or cubes) in the pan - we are preparing a few more minutes.

Cream, cheese and bacon sauce

Separately, we prepare the liquid ingredients - for this we need to separate yolks and beat them in a convenient bowl with a whisk. In the yolks, we introduce grated cheese, ground pepper, salt and cream - all thoroughly mix and connect with bacon and onions. We prepare the resulting mass on a small fire, constantly stirring and not bringing to a boil. The readiness of the dish can be determined as a state, so to speak, cheese - it should completely "disappear." This sauce is perfectly suitable not only for garnishes and meat dishes, but even to ordinary thin pancakes on a family dinner.

Ingredients for sauce of cheese and bacon cream:

  • Cream of medium fat - 125-150 milliliters;
  • Bacon - 350-400 grams;
  • egg yolks raw - 3 pieces;
  • solid cheese (fat) - 70 grams;
  • Onions - 1 medium bulb;
  • Shalot bow - 3-4 bulbs;
  • Olive oil - 2-3 tablespoons;
  • Fresh garlic - 1 large teeth;
  • Cook or Sea Salt - to taste;
  • Black ground pepper - to taste.

Cream Sauce with Spinach and Wine

The creamy spinach sauce is preparing in two stages - and for the beginning, we divide the butter into two approximately equal parts. On the first half, we need to fry finely chopped onions until soft, and then pour the white wine into it, cook until the wine evaporates almost completely, not forgetting to mix. Now pour a few heated cream into the pan, mix everything well and cook before boiling.

Cream Sauce with Spinach and Wine

In the second part of the oil we will prepare spinach with garlic. The fresh greens of the spinach is not needed before cooking, it is also one of the most gentle green salads. In melted oil, we lay spinach and crushed garlic, periodically stirring, prepare for four minutes, remove from the fire. We combine all the ingredients in a comfortable deep dishes and with the help of a submersible blender, mix and beat up to uniformity.

Ingredients for making a creamy sauce with spinach:

  • Fat cream - 200 milliliters;
  • Creamy oil - 20-25 grams;
  • White dry wine - 20 milliliters;
  • Onions - 1 small bulb;
  • Fresh garlic - 1 teeth;
  • Fresh spinach greens - big beam;
  • Craw or sea salt - to taste.

Creamy sauce recipe with red caviar

First of all, you need to finely cut the onions and fry it in a frying pan with butter before transparency. Now we pour white dry wine and carcass until the wine is almost completely evaporated. The next step is poured into the cream bow, add sea or table salt and constantly stirring cooking on slow heat - until the sauce thickens.

Creamy sauce recipe with red caviar

We take ready-made mass from the fire and add three or four tablespoons of red caviar. Mix well and ready to dish. Such a sauce can also be hit by a blender so that it turns out more homogeneous and fragrant. This dish can be used to prepare and feed festive snacks, such as festive snacks with red fish or seafood.

Ingredients for creamy sauce with red caviar:

  • Cream 20% fat - 250 milliliters;
  • Red caviar - 4 tablespoons;
  • White dry wine - 50 milliliters;
  • Onions - 1 medium bulb;
  • Creamy oil - 20-25 grams;

White sauce "Carbonara"

I think many of us are familiar with the paste of "Carbonara", and today we learn how to cook cream sauce with the same name. For him, Parmesan and Ham will be needed for us. First of all, we need to melt oil on a hot pan and add garlic cloves into it, literally after a minute it needs to be removed. Ham, cut into small cubes in the oil and on a small fire we prepare it within 4-5 minutes.

White sauce "Carbonara"

In a deep bowl, with the help of a whip, egg yolks whip in them, we introduce cream in them, a little salt - parmesan itself is quite saline cheese, and spices. We connect the ham and the creamy-egg mass, mix and put on a small fire it is important - so that the yolks do not "curl". Now add a passing parmesan and mix thoroughly. Such yummy will suit not only for pasta, but also to home pizza and any side man.

Ingredients for Sauce "Carbonara":

  • Middle fat cream - 250 milliliters;
  • egg yolks (raw) - 4 pieces;
  • Parmesan cheese (grated) - 80-90 grams;
  • Ham smoked - 350 grams;
  • Fresh garlic - 2 small teeth;
  • Sea or sophisticated salt - to taste;
  • Pepper black ground or spices - to taste.

Sauce Recipe with White Mushrooms and Cream

Prepare from white mushrooms especially, well, at least in my house, this is a separate favorite activity. They are perfectly combined with meat and vegetables, with pasta and side dishes, and which only stands from dried white mushrooms, so the white creamy sauce with their addition, for sure they will become one of your favorite dishes. For this sauce we will need to pre-dock for 5-7 hours, wash, give a track of water and cut into small pieces.

Sauce Recipe with White Mushrooms and Cream

We put a piece of creamy oil on a preheated frying pan and interfer wheat flour, add salt, spices at will and pour cream. All the ingredients thoroughly mix until uniformity - now you can lay ground mushrooms, mix everything again and cook on a small fire (not forgetting to stir) for 3-5 minutes. Do not allow sauce to boil. A ready-made dish is removed from the fire, we give a little cool and can be used by destination.

Ingredients for creamy sauce with white mushrooms:

  • Middle fat cream - 200 milliliters;
  • Wheat flour - 1 tablespoon;
  • Creamy oil - 40 grams;
  • dried white mushrooms - 100 grams;
  • Black ground pepper - to taste;
  • Salt cook or sea - to taste.

And in case, if you need a white sauce, but there is no cream - there is an auxiliary sauce recipe on milk. So - on a preheated deep pan, 50 grams of butter can be melt, and gradually, without removing from the fire, add 2 tablespoons of wheat flour into the oil. Thoroughly (permanently) wash the fork or a wedge of mass until it becomes completely homogeneous. Sweep the flour and oil, slightly increase the fire and allow them to boil.

Now Introduce 300 milliliters of milk (preheated) and not forgetting to stir are prepare sauce for 7-10 minutes. During cooking, the sauce will become more dense and slightly will decrease in volume due to evaporation, it is worth considering. You can add black ground pepper, favorite spices or greens in the finished dish. The beauty of white sauces is that they are combined with almost any dish. And also, in principle, in any of the above presented home recipes sauce from the cream, you can always add your author's "highlight" in the form of olives or branches of the basil, soy sauce or a drop of honey - here you can choose a basic creamy sauce and listen to your gastronomic desires. We hope the article will be useful for you and help diversify your menu. So you have a good mood and pleasant appetite.

7 cream sauce recipes

These sauces can be combined with any dishes. Just try each and define what you like most.

1. Classic cream sauce

The technology of cooking cream sauce is extremely simple: first the flour is roasted on a dry pan, either on cream oil, then cream is added to this dry mixture. A variant of adding milk (milk sauce) is possible, sour cream (sour cream sauce), as a result of adding the listed ingredients, the taste is changing, and hence, as you can see, the name. Souces with the addition of broth are already called white sauces. But we are talking only about the creamy sauce, so that all the laurels let them go only to him today. In preparation, he is absolutely simple, no wisdom, and takes the whole process literally a few minutes.

Ingredients

  • 2 tablespoons of butter;
  • 2 tablespoons of flour;
  • salt to taste;
  • Ground black pepper - to taste;
  • 450 ml of cream for beating.

Cooking

Put the oil into a saucepan or a small pan and melt on medium heat. Pull the flour whipping the oil with a whisk. Add salt and pepper and cook, constantly stirring, a couple of minutes. Mass must be homogeneous consistency.

Continuing to beat the mixture with a wedge, pour half cream and boil around a minute. Add the remaining cream and stirring, prepare for another 3-5 minutes until the sauce thickens.

7 sauces capable of transforming any dish →

2. Cream garlic sauce

450 g bacon,

Ingredients

  • 1 tablespoon of butter;
  • 3-4 cloves of garlic;
  • 60 ml of white dry wine;
  • 240 ml of beating cream;
  • 120 ml of chicken or fish broth;
  • 50 g of parmesan;
  • salt to taste;
  • Ground black pepper - to taste.

Cooking

In the pan melt oil on medium heat. Lay out chopped garlic and mix 20-30 seconds. Pour wine, mix and prepare about 2 minutes until it is almost evaporated. Wine can be replaced with broth.

Add cream, broth and grated cheese and mix to homogeneous consistency. Bring to a boil and prepare a few more minutes until the sauce thickens. Season salt and pepper.

8 recipes for garlic lovers →

3. Cream Mushroom Sauce

Spinning sauce
Pinterest.com.

Ingredients

  • 50 g of butter;
  • 2 cloves of garlic;
  • 200 g of mushrooms (champignons or white);
  • pinching ground nutmeg;
  • salt to taste;
  • Ground black pepper - to taste;
  • 250 ml of cream for beating.

Cooking

Melt the oil in a frying pan on medium fire. Lay out finely chopped garlic and cook a minute, stirring constantly.

Cut mushrooms with pieces or plates, throw to garlic and fry until golden color. Add a nutmeg, salt, pepper and cream. Dog fire and cook, stirring, another 5-10 minutes until the sauce thickens.

Original snack: Crispy mushrooms with Aioli sauce →

4. Cream Cheese Sauce

Salt, black ground pepper.

Ingredients

  • 2 tablespoons of butter;
  • 2 tablespoons of flour;
  • 120 ml of milk;
  • 120 ml of low-fat cream;
  • salt to taste;
  • Ground black pepper - to taste;
  • pinching hammer red pepper;
  • 100 g Cheese Cheddar.

Cooking

In a saucepan, melt the oil on medium heat. Purify the flour and, constantly stirring a wedge, cook a couple of minutes.

Pour warm milk and warm cream, whipping a mixture by a wedge. Prepare, stirring, 5 minutes until the sauce thickens.

Remove the saucepan from the fire, add salt, black and red pepper and grated cheese. Mix the sauce to a homogeneous consistency.

Party Ideas: Bread Bowl with Cheese Sauce Dip →

5. Cream tomato sauce

Mixture of greenery (parsley).
MyRecipes.com

Ingredients

  • 2 tablespoons of butter;
  • 1 bulb;
  • chopping hammering cloves;
  • 1 teaspoon of cumin seeds;
  • 1 teaspoon ground nutmeg;
  • chopping hammer ginger;
  • ½ teaspoon cinnamon;
  • salt to taste;
  • 400 g of tomato paste;
  • 1 garlic clove;
  • 250 ml of cream for beating;
  • 100 ml of water.

Cooking

In a frying pan or a casserole, melt oil on medium heat. Fry in it chopped onion onions until golden color. Pass the carnation, cumin, nutmeg, ginger, cinnamon and salt and mix.

Put tomato paste and mix thoroughly. Add fine chopped garlic, cream and water. Stir and prepare sauce for another 5-7 minutes.

4 Recipe for delicious homemade ketchup from fresh tomatoes →

6. Cream lemon sauce

Classic is always an excellent option. Is not it? Then it is the recipe that should be saved. It will take no more than 15 minutes.
Epicurious.com.

Ingredients

  • 1 small bulb;
  • 60 ml of fresh lemon juice;
  • 60 ml of white dry wine;
  • 120 ml of whipping cream;
  • 8 tablespoons of butter;
  • Salt to taste.

Cooking

Cut onions in very small cubes. Put them in a small saucepan, add lemon juice and wine. Stirring, prepare on medium heat for 7-8 minutes until the mass thickens.

Pour cream and beat the wedge. As soon as the mixture starts to throw, reduce the fire and, constantly stirring, add on a spoonful of oil. Season salt sauce and mix.

Baked potatoes with mustard lemon crust →

7. Creamy spinach sauce

Cut the oil into cubes and send them to the pan, putting on the middle fire. So it warms up with a frying pan. Mills oil, pour cream and bring up to boil. Singing some time. Do not forget to interfere. Mix the mixture of greenery into a small crumb. Garlic grind the available way (press, grater or knife). Add to the boiled sauce. For a savory taste, put a pod of acute pepper into cream. Just do not forget to remove it. Pass salt and pepper. Stir. War forward a couple of minutes and remove from the stove.
Thekitchn.com.

Ingredients

  • 1 tablespoon of olive oil;
  • 1 tablespoon of flour;
  • ½ teaspoon of dried basil;
  • ½ teaspoon of Italian herbs;
  • chopping hammer black pepper;
  • salt to taste;
  • 120 ml of whipping cream;
  • 120 ml of milk;
  • 100 g of spinach;
  • 2 tablespoons of coat mozzarella.

Cooking

In a casserole or a saucepan on medium heat, heals the oil. Pour flour and stir for a minute. Mass should be homogeneous. Add basil, Italian herbs, pepper and salt and thoroughly mix.

Gradually, enter the cream, stirring constantly, and let the sauce boil. Pour milk and stirring, bring it to a boil once again.

Put a whole or sliced ​​spinach, mix well and bring to a boil. Dog fire and cook for 2-3 minutes. Add cheese and blend thoroughly again.

Delicious and useful dinner: chicken fillet with spinach and mushrooms →

7 Cream Sauce Dishes

1. Lasagna with beef and cream sauce

Creamy sauce for paste
Enmicocinahoy.cl.

Ingredients

  • several sheets for lasagna;
  • water;
  • 1 tablespoon of vegetable oil;
  • 1 bulb;
  • 500 g beef minced;
  • 300 g of tomato paste;
  • 4-5 tomatoes;
  • salt to taste;
  • Ground black pepper - to taste;
  • a little creamy oil;
  • cream sauce;
  • 200 g solid cheese.

Cooking

Boil sheets for lasagna in boiling water according to the instructions on the package.

In the pan, heat the oil on a strong heat and the pass the onion cubes until golden color. Add mince and fry a few minutes to ruddy crust.

Enter a tomato paste, sliced ​​with cubes, salt and pepper, reduce the fire and pretend, stirring, another 10-15 minutes.

Lubricate the baking shape with butter and lay out a meat filling on the bottom. Cover a piece of sheets for Lazagany, lubricate a piece of cream sauce, sprinkle a piece of cheese and cover a few more sheets.

Repeat the layers. The last layer should be sheets for lasagna, lubricated with sauce and raw sauce. Bake in a heated to 190 ° C oven 25-35 minutes. Before cutting, give climbing slightly cool for 10-15 minutes.

10 stunning beef dishes →

2. Paste with shrimps in a creamy garlic sauce

Spaghetti Cream Mushroom Sauce

Ingredients

  • 250 g of fetuchini;
  • water;
  • 1 tablespoon of butter;
  • 300 g of purified shrimp;
  • Cream garlic sauce;
  • salt to taste;
  • Ground black pepper - to taste;
  • Several twigs of parsley;
  • A little solid cheese.

Cooking

Put the fetchini in boiling water and boil almost until readiness. Leave approximately a glass of liquid from under them.

In the pan melt the oil on medium heat and lay out shrimp. Fry approximately 1½ minutes from each side until readiness.

Add to them sauce, paste and a little left after cooking water. Mix thoroughly and season with salt and pepper.

If the dish is dry, pour more liquids from under fetchini. Before serving, sprinkle with a paste with chopped parsley and grated cheese.

10 recipes paste with which anyone can cope with →

3. Chicken in breading under the creamy mushroom sauce

For those who are crazy about fragrant delicious dishes with mushrooms, then this sauce will not leave you indifferent and enter your collection.
SimplyRecipes.com

Ingredients

  • 60 g of flour;
  • salt to taste;
  • Ground black pepper - to taste;
  • 4-6 chicken beings;
  • 3-4 tablespoons of olive oil;
  • 1 tablespoon of butter;
  • 60 ml of chicken broth;
  • Cream mushroom sauce.

Cooking

Mix flour, salt and pepper. Cut in a flour mixture chicken hips from all sides. On a strong heat, heat the olive oil in the pan and fry the chicken to a golden crust.

Lubricate with butter baking shape. Distribute chickens in it in one layer skin up and pour the broth. Bake at a temperature of 180 ° C 20-30 minutes until the meat is ready.

Put the chicken on the dish and spin the sauce.

Prepare as Jamie Oliver: 6 brilliant dishes from chicken →

4. Pasta baked in creamy cheese sauce

You will need:

Ingredients

  • 200 g of horns;
  • salt to taste;
  • water;
  • creamy cheese sauce;
  • a little creamy oil;
  • 100 g of solid cheese.

Cooking

Boil pasta in salted water according to the instructions on the package. Place the finished horns into the sauce and mix.

Put in the form for baking, lubricated with butter, and sprinkle with the coolest cheese. Put in the oven preheated to 200 ° C for 20 minutes.

4 simple recipe for cheese lovers →

5. Chicken in a creamy tomato sauce

220 ml cream fatness 20-30%

Ingredients

  • 1 kg of chicken fillet;
  • ½ teaspoon turmeric;
  • Ground black pepper - to taste;
  • 1 teaspoon paprika;
  • salt to taste;
  • 2 tablespoons of butter;
  • Cream tomato sauce.

Cooking

Cut the chicken with large pieces. Add turmeric, pepper, paprika and salt, mix and leave for 15 minutes.

In the pan melt oil on medium heat. Lay out the chicken and fry almost until readiness. Then add the creamy tomato sauce and extinguish under the lid on a slow fire for another 10-15 minutes.

10 steep ways to prepare chicken wings in the oven and in a pan →

6. Baked salmon under the creamy lemon sauce

100 g onion white;
Natashaskitchen.com.

Ingredients

  • 900 g salmon fillet;
  • salt to taste;
  • Ground black pepper - to taste;
  • 1 tablespoon of olive oil;
  • creamy lemon sauce;
  • Several twigs of parsley.

Cooking

Cut the fillet into a few identical parts. Put the fish with a skin down on the baking sheet, covered with foil. Sprinkle with salt and pepper fillet and smear the oil.

Bake salmon at a temperature of 220 ° C 10-15 minutes. Place the fish on the dish, paint the creamy lemon sauce and sprinkle the finely chopped parsley.

7 Interesting Fish Dishes from Gordon Ramsi →

7. Pasta in the creamy spinach sauce

2 g of nutmeg and black pepper

Ingredients

  • water;
  • 1 tablespoon of olive oil;
  • salt to taste;
  • 170 g paste;
  • Creamy spinach sauce.

Cooking

In the saucepan, bring water to a boil, add the oil and salt. Put the pasta in boiling water and cook, according to the instructions on the package.

Drain the liquid and lay out the pasta dish. Pour the creamy sauce and mix so that pasta is covered completely.

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LemonFrench saying.

At all times, the preparation of a good sauce was considered real culinary art. Indeed, precisely thanks to the well-cooked sauce, all sorts of dishes are able to play completely new, sometimes surprisingly unexpected shades of taste, to gain a juiciness, piquancy and uniqueness. Two absolutely identical dishes can squirmly differ from each other, thanks to ... sauce. Yes, do not be surprised, the most ordinary sauce, or rather, its special, unusual taste. The most popular and easy to manufacture cream sauce. This is one of those universal sauces that can be served to a variety of dishes.

The technology of cooking cream sauce is extremely simple: first the flour is roasted on a dry pan, either on cream oil, then cream is added to this dry mixture. A variant of adding milk (milk sauce) is possible, sour cream (sour cream sauce), as a result of adding the listed ingredients, the taste is changing, and hence, as you can see, the name. Souces with the addition of broth are already called white sauces. But we are talking only about the creamy sauce, so that all the laurels let them go only to him today. In preparation, he is absolutely simple, no wisdom, and takes the whole process literally a few minutes. The technology of cooking cream sauce is extremely simple: first the flour is roasted on a dry pan, either on cream oil, then cream is added to this dry mixture. A variant of adding milk (milk sauce) is possible, sour cream (sour cream sauce), as a result of adding the listed ingredients, the taste is changing, and hence, as you can see, the name. Souces with the addition of broth are already called white sauces. But we are talking only about the creamy sauce, so that all the laurels let them go only to him today. In preparation, he is absolutely simple, no wisdom, and takes the whole process literally a few minutes.

The main condition for high-quality sauce is the absence of lumps. In order for the consistency of the sauce to be homogeneous, it is necessary to add only cooled cream to a boiling mixture of flour and butter. About the last conversation is special. After all, the right selected fresh butter is the key to the success of your dish. Before choosing the butter, first look at the shelf life. It is desirable to give preference to the Russian manufacturer, where the "butter" is written on the label, and not, for example, the "maslice", in such packages it can be easily produced by a vegetable cream product. Present fresh oil has a pleasant smell, sweet taste and quickly melts in the mouth, leaving a gentle aftertaste. The flour for cooking the sauce is usually used wheat and roasted it on a dry pan to a gentle-golden color, the main thing is, of course, do not sleep and do not remember the flour. Cream, which make up the basis of the cream sauce, are taken, as a rule, medium fatty - somewhere 20%, and give it a soft, lightweight consistency and gentle creamy taste. However, in the composition of the creamy sauce, those or other ingredients (cheese, olives, mushrooms, greens, meat or fish broths) can be skillfully varied with taste and get sort of creamy, but at the same time absolutely different souches in taste: cheese, garlic , sour, sharp. A pleasant creamy sauce is harmonized with various dishes - meat, fish, pasta or vegetables. It does not interrupt the taste and aroma of the main ingredients, but only gracefully emphasizes all the advantages of those or other products.

Classic cream sauce Ingredients:

1 tbsp. flour1 tbsp. flour

The main condition for high-quality sauce is the absence of lumps. In order for the consistency of the sauce to be homogeneous, it is necessary to add only cooled cream to a boiling mixture of flour and butter. About the last conversation is special. After all, the right selected fresh butter is the key to the success of your dish. Before choosing the butter, first look at the shelf life. It is desirable to give preference to the Russian manufacturer, where the "butter" is written on the label, and not, for example, the "maslice", in such packages it can be easily produced by a vegetable cream product. Present fresh oil has a pleasant smell, sweet taste and quickly melts in the mouth, leaving a gentle aftertaste. The flour for cooking the sauce is usually used wheat and roasted it on a dry pan to a gentle-golden color, the main thing is, of course, do not sleep and do not remember the flour. 1 tbsp. butter

Classic cream sauce 200 ml of 20% cream,

Salt, black ground pepper.Salt, black ground pepper.

The main condition for high-quality sauce is the absence of lumps. In order for the consistency of the sauce to be homogeneous, it is necessary to add only cooled cream to a boiling mixture of flour and butter. About the last conversation is special. After all, the right selected fresh butter is the key to the success of your dish. Before choosing the butter, first look at the shelf life. It is desirable to give preference to the Russian manufacturer, where the "butter" is written on the label, and not, for example, the "maslice", in such packages it can be easily produced by a vegetable cream product. Present fresh oil has a pleasant smell, sweet taste and quickly melts in the mouth, leaving a gentle aftertaste. The flour for cooking the sauce is usually used wheat and roasted it on a dry pan to a gentle-golden color, the main thing is, of course, do not sleep and do not remember the flour. Cooking:

Classic cream sauce In a dry pan, fry flour until a golden color, put the oil, mix it up to a homogeneous mass and suite a little more. Then pour cream, boil 2 minutes, stirring, salt and pepper. White Wine Cream SauceWhite Wine Cream Sauce

The main condition for high-quality sauce is the absence of lumps. In order for the consistency of the sauce to be homogeneous, it is necessary to add only cooled cream to a boiling mixture of flour and butter. About the last conversation is special. After all, the right selected fresh butter is the key to the success of your dish. Before choosing the butter, first look at the shelf life. It is desirable to give preference to the Russian manufacturer, where the "butter" is written on the label, and not, for example, the "maslice", in such packages it can be easily produced by a vegetable cream product. Present fresh oil has a pleasant smell, sweet taste and quickly melts in the mouth, leaving a gentle aftertaste. The flour for cooking the sauce is usually used wheat and roasted it on a dry pan to a gentle-golden color, the main thing is, of course, do not sleep and do not remember the flour. 100 g of butter,

Classic cream sauce 1 tsp. flour

100 g of white dry wine100 g of white dry wine

The main condition for high-quality sauce is the absence of lumps. In order for the consistency of the sauce to be homogeneous, it is necessary to add only cooled cream to a boiling mixture of flour and butter. About the last conversation is special. After all, the right selected fresh butter is the key to the success of your dish. Before choosing the butter, first look at the shelf life. It is desirable to give preference to the Russian manufacturer, where the "butter" is written on the label, and not, for example, the "maslice", in such packages it can be easily produced by a vegetable cream product. Present fresh oil has a pleasant smell, sweet taste and quickly melts in the mouth, leaving a gentle aftertaste. The flour for cooking the sauce is usually used wheat and roasted it on a dry pan to a gentle-golden color, the main thing is, of course, do not sleep and do not remember the flour. 30 g of the greenery parsley,

Classic cream sauce ¼ ChL salts

¼ ChL black hammer pepper.¼ ChL black hammer pepper.

The main condition for high-quality sauce is the absence of lumps. In order for the consistency of the sauce to be homogeneous, it is necessary to add only cooled cream to a boiling mixture of flour and butter. About the last conversation is special. After all, the right selected fresh butter is the key to the success of your dish. Before choosing the butter, first look at the shelf life. It is desirable to give preference to the Russian manufacturer, where the "butter" is written on the label, and not, for example, the "maslice", in such packages it can be easily produced by a vegetable cream product. Present fresh oil has a pleasant smell, sweet taste and quickly melts in the mouth, leaving a gentle aftertaste. The flour for cooking the sauce is usually used wheat and roasted it on a dry pan to a gentle-golden color, the main thing is, of course, do not sleep and do not remember the flour. Creamy oil melt in a frying pan. Constantly stirring, add flour. Pour gradually wine, hold onto a small fire, stirring, almost until a complete ward of wine, spray, pepper, add the greenery of parsley.

Classic cream sauce Cream Cheese Sauce

200 g cream200 g cream

The main condition for high-quality sauce is the absence of lumps. In order for the consistency of the sauce to be homogeneous, it is necessary to add only cooled cream to a boiling mixture of flour and butter. About the last conversation is special. After all, the right selected fresh butter is the key to the success of your dish. Before choosing the butter, first look at the shelf life. It is desirable to give preference to the Russian manufacturer, where the "butter" is written on the label, and not, for example, the "maslice", in such packages it can be easily produced by a vegetable cream product. Present fresh oil has a pleasant smell, sweet taste and quickly melts in the mouth, leaving a gentle aftertaste. The flour for cooking the sauce is usually used wheat and roasted it on a dry pan to a gentle-golden color, the main thing is, of course, do not sleep and do not remember the flour. 170 g of solid cheese,

Classic cream sauce 2 cloves of garlic,

nutmeg, salt, pepper.nutmeg, salt, pepper.

The main condition for high-quality sauce is the absence of lumps. In order for the consistency of the sauce to be homogeneous, it is necessary to add only cooled cream to a boiling mixture of flour and butter. About the last conversation is special. After all, the right selected fresh butter is the key to the success of your dish. Before choosing the butter, first look at the shelf life. It is desirable to give preference to the Russian manufacturer, where the "butter" is written on the label, and not, for example, the "maslice", in such packages it can be easily produced by a vegetable cream product. Present fresh oil has a pleasant smell, sweet taste and quickly melts in the mouth, leaving a gentle aftertaste. The flour for cooking the sauce is usually used wheat and roasted it on a dry pan to a gentle-golden color, the main thing is, of course, do not sleep and do not remember the flour. Pour the cream in a saucepan, heat them on a slow fire, add a cheese on a shallow grain and warm up another 2-4 minutes, add muscat, crushed garlic, spray, mix and prepare sauce for another 3 minutes on slow fire.

Classic cream sauce Cream sauce with cheese

250 ml of 20% cream,250 ml of 20% cream,

The main condition for high-quality sauce is the absence of lumps. In order for the consistency of the sauce to be homogeneous, it is necessary to add only cooled cream to a boiling mixture of flour and butter. About the last conversation is special. After all, the right selected fresh butter is the key to the success of your dish. Before choosing the butter, first look at the shelf life. It is desirable to give preference to the Russian manufacturer, where the "butter" is written on the label, and not, for example, the "maslice", in such packages it can be easily produced by a vegetable cream product. Present fresh oil has a pleasant smell, sweet taste and quickly melts in the mouth, leaving a gentle aftertaste. The flour for cooking the sauce is usually used wheat and roasted it on a dry pan to a gentle-golden color, the main thing is, of course, do not sleep and do not remember the flour. 100 g of butter,

Classic cream sauce 100 g cheese,

2 yolks2 yolks

The main condition for high-quality sauce is the absence of lumps. In order for the consistency of the sauce to be homogeneous, it is necessary to add only cooled cream to a boiling mixture of flour and butter. About the last conversation is special. After all, the right selected fresh butter is the key to the success of your dish. Before choosing the butter, first look at the shelf life. It is desirable to give preference to the Russian manufacturer, where the "butter" is written on the label, and not, for example, the "maslice", in such packages it can be easily produced by a vegetable cream product. Present fresh oil has a pleasant smell, sweet taste and quickly melts in the mouth, leaving a gentle aftertaste. The flour for cooking the sauce is usually used wheat and roasted it on a dry pan to a gentle-golden color, the main thing is, of course, do not sleep and do not remember the flour. ½ stack. broth

Classic cream sauce ¼ ChL chopped nutmeg,

½ bunch of greenery dill,½ bunch of greenery dill,

The main condition for high-quality sauce is the absence of lumps. In order for the consistency of the sauce to be homogeneous, it is necessary to add only cooled cream to a boiling mixture of flour and butter. About the last conversation is special. After all, the right selected fresh butter is the key to the success of your dish. Before choosing the butter, first look at the shelf life. It is desirable to give preference to the Russian manufacturer, where the "butter" is written on the label, and not, for example, the "maslice", in such packages it can be easily produced by a vegetable cream product. Present fresh oil has a pleasant smell, sweet taste and quickly melts in the mouth, leaving a gentle aftertaste. The flour for cooking the sauce is usually used wheat and roasted it on a dry pan to a gentle-golden color, the main thing is, of course, do not sleep and do not remember the flour. salt pepper.

Classic cream sauce Melt the oil in the water bath, add it on a large grater of cheese, cream and broth. Heat and constantly stir up to the homogeneity of the mass. Then enter the yolks, sprinkle, stick and add a nutmeg. Heat the mass of 5 minutes, but do not bring to a boil. Add chopped dill in the finished hot sauce.

Cream Cheese Sauce with EggsCream Cheese Sauce with Eggs

The main condition for high-quality sauce is the absence of lumps. In order for the consistency of the sauce to be homogeneous, it is necessary to add only cooled cream to a boiling mixture of flour and butter. About the last conversation is special. After all, the right selected fresh butter is the key to the success of your dish. Before choosing the butter, first look at the shelf life. It is desirable to give preference to the Russian manufacturer, where the "butter" is written on the label, and not, for example, the "maslice", in such packages it can be easily produced by a vegetable cream product. Present fresh oil has a pleasant smell, sweet taste and quickly melts in the mouth, leaving a gentle aftertaste. The flour for cooking the sauce is usually used wheat and roasted it on a dry pan to a gentle-golden color, the main thing is, of course, do not sleep and do not remember the flour. 1.5 stack. cream

Classic cream sauce 100 g cheese,

3 boiled eggs,3 boiled eggs,

The main condition for high-quality sauce is the absence of lumps. In order for the consistency of the sauce to be homogeneous, it is necessary to add only cooled cream to a boiling mixture of flour and butter. About the last conversation is special. After all, the right selected fresh butter is the key to the success of your dish. Before choosing the butter, first look at the shelf life. It is desirable to give preference to the Russian manufacturer, where the "butter" is written on the label, and not, for example, the "maslice", in such packages it can be easily produced by a vegetable cream product. Present fresh oil has a pleasant smell, sweet taste and quickly melts in the mouth, leaving a gentle aftertaste. The flour for cooking the sauce is usually used wheat and roasted it on a dry pan to a gentle-golden color, the main thing is, of course, do not sleep and do not remember the flour. 2 cloves of garlic,

Classic cream sauce salt.

Sutter the cheese on a large grater, garlic. Stripe in a mortar, yolks of boiled eggs perfectly fright. While cream with scenes egg yolks, add cheese, garlic, spray, mix and warm up to dissolve cheese.Sutter the cheese on a large grater, garlic. Stripe in a mortar, yolks of boiled eggs perfectly fright. While cream with scenes egg yolks, add cheese, garlic, spray, mix and warm up to dissolve cheese. The main condition for high-quality sauce is the absence of lumps. In order for the consistency of the sauce to be homogeneous, it is necessary to add only cooled cream to a boiling mixture of flour and butter. About the last conversation is special. After all, the right selected fresh butter is the key to the success of your dish. Before choosing the butter, first look at the shelf life. It is desirable to give preference to the Russian manufacturer, where the "butter" is written on the label, and not, for example, the "maslice", in such packages it can be easily produced by a vegetable cream product. Present fresh oil has a pleasant smell, sweet taste and quickly melts in the mouth, leaving a gentle aftertaste. The flour for cooking the sauce is usually used wheat and roasted it on a dry pan to a gentle-golden color, the main thing is, of course, do not sleep and do not remember the flour. Cream sauce with cheese and bacon

Classic cream sauce 125 ml of cream 20%,

450 g bacon,450 g bacon,

The main condition for high-quality sauce is the absence of lumps. In order for the consistency of the sauce to be homogeneous, it is necessary to add only cooled cream to a boiling mixture of flour and butter. About the last conversation is special. After all, the right selected fresh butter is the key to the success of your dish. Before choosing the butter, first look at the shelf life. It is desirable to give preference to the Russian manufacturer, where the "butter" is written on the label, and not, for example, the "maslice", in such packages it can be easily produced by a vegetable cream product. Present fresh oil has a pleasant smell, sweet taste and quickly melts in the mouth, leaving a gentle aftertaste. The flour for cooking the sauce is usually used wheat and roasted it on a dry pan to a gentle-golden color, the main thing is, of course, do not sleep and do not remember the flour. 75 g of solid cheese,

Classic cream sauce 3 raw egg yolks,

1 bulb,1 bulb,

The main condition for high-quality sauce is the absence of lumps. In order for the consistency of the sauce to be homogeneous, it is necessary to add only cooled cream to a boiling mixture of flour and butter. About the last conversation is special. After all, the right selected fresh butter is the key to the success of your dish. Before choosing the butter, first look at the shelf life. It is desirable to give preference to the Russian manufacturer, where the "butter" is written on the label, and not, for example, the "maslice", in such packages it can be easily produced by a vegetable cream product. Present fresh oil has a pleasant smell, sweet taste and quickly melts in the mouth, leaving a gentle aftertaste. The flour for cooking the sauce is usually used wheat and roasted it on a dry pan to a gentle-golden color, the main thing is, of course, do not sleep and do not remember the flour. 4 Salot Lukovitsa,

Classic cream sauce 1 garlic clove,

5 ppm olive oil,5 ppm olive oil,

The main condition for high-quality sauce is the absence of lumps. In order for the consistency of the sauce to be homogeneous, it is necessary to add only cooled cream to a boiling mixture of flour and butter. About the last conversation is special. After all, the right selected fresh butter is the key to the success of your dish. Before choosing the butter, first look at the shelf life. It is desirable to give preference to the Russian manufacturer, where the "butter" is written on the label, and not, for example, the "maslice", in such packages it can be easily produced by a vegetable cream product. Present fresh oil has a pleasant smell, sweet taste and quickly melts in the mouth, leaving a gentle aftertaste. The flour for cooking the sauce is usually used wheat and roasted it on a dry pan to a gentle-golden color, the main thing is, of course, do not sleep and do not remember the flour. Black pepper, salt.

Classic cream sauce Heat in a pan oil, finely cut the shallots and put in oil until soft, add the onions chopped by semirings, also fry, then put a bacon with bacon strips and fry it until half-ready. Latest into the dish, add finely chopped garlic and remove the frying pan from the fire. In the bowl, we take raw yolks in the moss, put the grated cheese, stick, sprinkle, beat carefully and pour cream. Connect the bulky mass with egg-creamy and mix.

Spinning sauceSpinning sauce

The main condition for high-quality sauce is the absence of lumps. In order for the consistency of the sauce to be homogeneous, it is necessary to add only cooled cream to a boiling mixture of flour and butter. About the last conversation is special. After all, the right selected fresh butter is the key to the success of your dish. Before choosing the butter, first look at the shelf life. It is desirable to give preference to the Russian manufacturer, where the "butter" is written on the label, and not, for example, the "maslice", in such packages it can be easily produced by a vegetable cream product. Present fresh oil has a pleasant smell, sweet taste and quickly melts in the mouth, leaving a gentle aftertaste. The flour for cooking the sauce is usually used wheat and roasted it on a dry pan to a gentle-golden color, the main thing is, of course, do not sleep and do not remember the flour. 200 ml of 20% cream,

Classic cream sauce 20 g of butter,

20 ml of dry white wine,

1 bulb,1 bulb,

The main condition for high-quality sauce is the absence of lumps. In order for the consistency of the sauce to be homogeneous, it is necessary to add only cooled cream to a boiling mixture of flour and butter. About the last conversation is special. After all, the right selected fresh butter is the key to the success of your dish. Before choosing the butter, first look at the shelf life. It is desirable to give preference to the Russian manufacturer, where the "butter" is written on the label, and not, for example, the "maslice", in such packages it can be easily produced by a vegetable cream product. Present fresh oil has a pleasant smell, sweet taste and quickly melts in the mouth, leaving a gentle aftertaste. The flour for cooking the sauce is usually used wheat and roasted it on a dry pan to a gentle-golden color, the main thing is, of course, do not sleep and do not remember the flour. 1 garlic clove,

1 bundle of spinach, salt.

In the pan, fry on the half of the oil finely chopped onion until soft, then add white wine. Keep on low heat to almost complete wing evaporation. Pour slightly heated cream and bring to a boil. On the remaining oil, fry the spinach and cutted garlic and put out for 3-4 minutes. Mix stew spinach with creamy sauce and pureed with a blender.

Creamy-mayonse sauce

200 ml of cream 16-20%,

100 g mayonnaise,

1 tbsp. mustard (finished),

1 tbsp. lemon juice

  1. salt.
  2. Connect all the ingredients and mix well. Sauce is ready.
  3. This sauce does not require heat treatment. They can fill meat, fish, baked vegetables.
  4. Creamy sauce with parsley

1 stack. Cream 20%,

1 stack. milk

  • ¼ stack. flour
  • ¼ stack. sliced ​​parsley
  • 1 tsp. Salt.
  • Heat in a saucepan of milk and cream. Mix flour with a little water. When the mass of milk and cream becomes hot, add flour and parsley to it and prepare for 5 minutes. If you add ½ stack instead of parsley. Celery, it turns out a great creamy sauce with celery.
  • Cream Carrot Sauce

1.5 stack. milk

1.5 tbsp. flour

20 g of cheese;1 tbsp. melted cheese

1 carrot,

3 tbsp. vegetable oil

½ bulbs,

  • 3 cloves of garlic,
  • 2 tsp soy sauce
  • Greens, salt, spices.
  • Grind carrots, onions, garlic and fried on a frying pan with a vegetable oil of 10 minutes, stirring. Then add soy sauce and put another 1 minute. Add flour and stir, in a minute - milk and melted cheese. Stir up to my density, then add salt, greens, favorite spices.
  • Green Cream Sauce with Bulgarian Pepper
  • 1 stack. cream 20-25%,
  • ¼ stack. sliced ​​parsley
  • 1 Sweet Green Pepper,

2 cloves of garlic,

2 tbsp. butter

2 tbsp. corn flour,

Salt, black ground pepper, dill greens.

20 g of cheese;Pepper Cut the large, dill grind. Melt the creamy oil in a saucepan, fry pepper in it for 5 minutes, stirring. Then add garlic and cream and cook for another 2 minutes. Then all this mass grind in a blender. After that, lay out the resulting mass again into the pan, add corn flour, greens, sprinkle, pepper, mix and warm on a small fire, without bringing to a boil.

Creamy sauce with red caviar

250 ml cream,

  • 50 ml of white dry wine
  • 1 bulb,
  • 1 tbsp. butter
  • 3-4 tbsp. Red caviar.

Fry finely chopped onions on the creamy oil until transparency, add wine, sweat a little until the wine is evaporated. Then pour cream, salt and prepare, stirring, on a slow heat for 5 minutes to thickening. After that, remove from the fire, add a red caviar and mix.

Creamy sauce "Carbonara"

250 ml cream,

20 g of cheese;4 raw egg yolks,

80 g Curious Parmesan Cheese,

350 g of smoked ham,

  • 2 cloves of garlic,
  • Salt, spices.
  • In a small saucepan, heat the oil, add garlic and prepare 1 minute, then add ham sliced ​​with small cubes, and prepare another 4 minutes. Take the cream and yolk in the bowl, add a ham-garlic mixture and warm on low heat. In no case do not increase the fire, otherwise the eggs will be curled! Gently add parmesan to a mixture and season with salt and spices.
  • Creamy sauce curry
  • 150 ml of 10% cream,
  • 1 bulb,
  • 1 apple,

Creamy oil, curry, salt, dill.

Finely cut the purified apple, onions and dill. In a deep frying pan on the butter, fry the apple and bow to the transparency of the bow. Then add curry, mix and roast a little more. Pour the cream in the pan, add dill, spray and mix. Cushion sauce on low heat until apples are soft. Depending on what a consistency you wish to get a sauce, you can add more cream or a little hot water so that the sauce is more liquid. You can add finely chopped champignons into the sauce.

Cream garlic sauce

10 ml of 20% cream,

2 tbsp. flour

2-3 garlic slices

1 small bulb,

20 g of cheese;1 tbsp. butter

1 tsp. lemon juice

pinch of nutmeg, salt, pepper.

  • Grind onions and garlic and fry together with flour on creamy oil. Then pour cream, add a nutmeg, salt, pepper and extinguish 5 minutes. Sauce thickens very quickly. Remove it from the fire, add lemon juice and mix.
  • Creamy
  • 60 ml of thick cream,
  • 1.5 stack. milk
  • 2 tbsp. butter
  • 1 tbsp. butter
  • 1 tbsp. Wheat flour,

½ bulbs,

1 bay leaf,

a pinch of salt.

Pour the milk into the pan, put the chopped onion, laurel leaf and bring to a boil. Then immediately remove from the fire, let it stand for 15 minutes and strain. Melt the creamy oil, pour flour, warm, stirring, pour the effortless milk and bring everything to a boil. Swelling, warm the sauce for 10 minutes, pour cream and mix.

Creamy sauce with white mushrooms

  • 200 ml cream,
  • 1 tbsp. flour
  • 2 tbsp. butter
  • 100 g of white dried mushrooms,
  • salt.

Wash mushrooms and soak in cold water for 6-8 hours. Then rinse again, boil and grind. Put creamy oil on a preheated frying pan, add flour, stirring. Pour cream, spray and mix. Put in the pan with a creamy mass of chopped fine white mushrooms, blend, remove 3 minutes and remove from the fire.

Creamy mushroom sauce

1 tbsp. cream

4 tbsp. l. butter

200 g of fresh champignons

3 cloves of garlic,

  • Ground nutmeg, salt, pepper, greens.
  • Melt butter in a pan, add chopped garlic and put 3 minutes. Then put the mushrooms chopped with plates into the pan and snap 5 minutes. Pour cream and extinguish another 10 minutes. Suck, pepper, add a nutmeg, chopped greens and spend the sauce for another 5 minutes.
  • If you at the moment just do not have no cream at hand, do not despair. You can prepare a universal creamy white sauce and from simpler ingredients that you have in the refrigerator.
  • Creamy cream sauce
  • 300 ml of milk,
  • 2 tbsp. flour

50 g of butter,

20 g of cheese;½ CHL salts

ground black pepper.

Cooking:

  • Melt the creamy oil in a saucepan on a weak fire. Without removing a saucepan from the fire, beat the melted oil for a fork and gradually spare flour. Very quickly disturb 3-5 minutes so that the mixture is fully connected. Increase the fire to average and continue to interfere. Then add the salt and stir until the mixture starts to be bubble. In the meantime, heat the milk and pour it into a saucepan with a butter-flour mixture as soon as she starts to throw. Continue vigorously interfere, without stopping, otherwise the sauce can burn. The liquid from the sauce will begin to evaporate and decrease in volume. Bind the sauce for 5-10 minutes until it reaches the desired consistency. The longer you keep the sauce on the stove, the clever it will be.
  • Complete and improve your favorite dishes with the tenderness and sophistication, whose name is creamy sauce!
  • Enjoy your appetite and new culinary discoveries!
  • Larisa Shufkaykin
  • Hello, dear our readers. We suggest to consider delicate and interesting cuisine Italy. Speaking about Italian chefs, it is immediately represented as they prepare pasta, ravioli, beautiful tiramisu and other national dishes.
  • ¼ stack. sliced ​​parsley
  • In our country, a creamy sauce is rarely prepared precisely to Macaronam, and mostly only for meat, fish kushanum. And you knew that Italian cooks do not serve pasta without a liquid component in the form of sauce? And as the basis for it is used pasta decoction. Let's consider all the subtleties of cooking and learn some variety of pasta sauces. By the way they are used to other dishes and garniram. And they will definitely leave you indifferent.
  • Basic recommendations for choosing the necessary and most important component:

Choosing cream - look at the shelf life and storage period. He must not exceed four days. Taking them, you won't lose.

Fatty preferably take from 15 to 30%. Optimal to prepare sauce, which will give the true taste of cream and airiness.

In the event that previously bought, pour into the glass and mix the wedge. Everything is fine? No flakes and grains formed? Then you can use.

If, on the contrary, send a bucket into the trash.

When buying cream, pay attention to the composition and production time. The composition should only be cream, and the time to match the date of purchase.

To prepare a simple cream sauce, which will be the basis for all other, the following ingredients will be required:

60 g of butter cream;

15 g garlic;

260 ml of cream, fat content of 30%;

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