It was always believed that a truly delicious sauce is capable of cook only a true cooking professional. Exactly thanks to a successful sauce, any simplest dish immediately begins play with unexpected, fresh shades, it becomes juicy, spicy and unique. Worth adding sauce and instant taste. the dishes become completely different. It is the sauce that gives the dish completeness. The most popular because of its simplicity Cooking is considered cream sauce. This most universal sauce served for a variety of dishes.
Cream sauce has a fairly simple technology cooking. Pre-fry the flour using dry pan, or with the addition of butter. Received dry the mixture is diluted with cream.
Other methods allow you to dilute this mixture with milk. (it turns out milk sauce) or sour cream (it turns out sauce sour cream). Depending on the added ingredient, color changes, the name of the sauce changes accordingly. When adding broth, the sauce is called white.
But in this case, we only consider creamy sauce. Cooking it is the simplest, it is absolutely no difficulties done quickly.
The main condition for making good quality sauce is the need to ensure that there are no lumps in it. You can make the consistency homogeneous, if to a boiling mixture, where butter and flour come in, cream is added that pre well chilled.
It’s especially worth talking about butter. Choosing him before of all, attention is drawn to the expiration label. It is better use oil of a Russian manufacturer, where the product called butter. In the case where the label it is written “butter” or something like that, inside the wrapper may be a creamy product with the addition of plant materials. True fresh oil has some distinctive features. It sweet taste with a pleasant smell. The language instantly melts. It has a delicate finish.
The sauce is most often prepared from wheat flour, which first fried until a golden tender color in a pan no oil added. In this case, it is necessary to ensure that overcook the flour.
Twenty percent cream with medium is usually taken for the sauce. fat content. It is with their help that they achieve a gentle creamy taste and soft, light consistency. If you add extra products, then at the final stage of cooking you can achieve the most different taste sensations.
Adding cheese, olives, mushrooms, meat or fish broths, will lead to the fact that in the end we get a sauce with the taste of all listed additives. That is, the taste will be creamy, but also sour, spicy, cheesy, garlic or other, as you wish imagination cooks.
Meat always responds to the pleasant creamy taste of the sauce. and fish dishes, pasta and vegetables. The sauce does not “clog” the taste of the main products, but only shades them and highlights the virtues.
Cooking classic creamy sauce
Ingredients Composition:
- flour (one tablespoon),
- butter (one tablespoon),
- twenty percent cream (two hundred milliliters),
- a little black pepper and salt.
To prepare the sauce, use a dry frying pan, on which flour until golden brown. Oil is added then everything is mixed and again slightly fried. Mass should be homogeneous. Cream pouring in, everything boils for a couple of minutes, not forgetting to mix. Salt and pepper the sauce. Everything, he is ready.
Making white wine sauce
Ingredients Composition:
- butter (one hundred grams),
- flour (one teaspoon),
- dry white wine (one hundred grams),
- parsley (thirty grams),
- salt (a quarter teaspoon)
- ground black pepper (a quarter of a teaspoon).
To prepare this sauce, melt one hundred grams butter, add flour to it, not forgetting constantly stir. Make the fire smaller, pour the wine and stir him until it all evaporates. In the finished mass must be added salt, pepper and a bunch of green parsley, after cutting it. The sauce is ready.
Making Cream Cheese Sauce
Ingredients Composition:
- cream (two hundred grams),
- hard cheese (one hundred seventy grams),
- garlic (a couple of cloves).
Add salt, pepper, and a little nutmeg to taste. walnut.
To prepare the sauce, cream must be poured into any bowl and turn on a slow fire. Using a fine grater, grate cheese, add it to cream and warm from two to four minutes. Put chopped cloves of garlic and nutmeg there nuts, salt and mix everything. After that, cook the sauce yet about three minutes. The fire must be very weak. The sauce is ready.
Making Cream Cheese Sauce
Ingredients Composition:
- twenty percent cream (two hundred and fifty milliliters),
- butter (one hundred grams),
- cheese (one hundred grams),
- two egg yolks
- broth (half a glass),
- chopped nutmeg (quarter teaspoon),
- dill greens (half a bunch),
- salt and pepper to taste.
To make the sauce, melt the oil using water bath. Add cheese, which you grate coarsely in advance grater. Dilute all this with cream and broth. Stirring all the time heat the resulting mixture to a homogeneous mass. Thereafter drop the yolk, salt, pepper and nutmeg. Warm the resulting mass five minutes without boiling. Sprinkle chopped on top dill. The sauce is ready.
Cooking cream cheese sauce with eggs
Ingredients Composition:
- cream (one and a half glasses),
- cheese (one hundred grams),
- boiled egg (three pieces),
- garlic (two cloves),
- some salt.
To prepare the sauce, grate the cheese coarsely, garlic crush with a mortar, carefully knead the boiled egg yolks. Beat the cream with the yolks, add the remaining ingredients, stir and simmer until cheese dissolves. Sauce ready.
Making cream sauce with cheese and bacon
Ingredients Composition:
- twenty percent cream (one hundred twenty five milliliters),
- bacon (459 grams),
- hard cheese (seventy-five grams),
- raw egg yolks (3 pieces),
- one onion
- shallots (four onions),
- garlic (one clove),
- olive oil (five teaspoons),
- some salt and pepper.
To prepare the sauce, heat the oil in a pan and add to finely chopped shallots. Stew until the shallots become soft, then add half rings of onion and also fry. Put strips of bacon into this mass, fry it so that it prepared halfway. At the very end, add the garlic to the sauce, which is pre-chopped. Remove the frying pan from the stove. Separately, beat with a whisk all three raw yolks, add to grated cheese, pepper and salt. Once again, beat everything well and pour cream there. After that, the onion mass is mixed together with creamy egg. Sauce is finished.
Cooking Creamy Spinach Sauce
Ingredients Composition:
- twenty percent cream (two hundred milliliters),
- butter (twenty grams),
- dry white wine (twenty milliliters),
- garlic (one clove),
- spinach (one bunch),
- one onion
- some salt.
To prepare the sauce, fry in a pan until golden state of the onion, which is previously finely chopped. For frying use half of the available oil. Next, pour the wine into the onion and Warm over low heat until it is completely evaporated. Little warm the cream, pour them into the pan and bring to a boil. AT the oil that remains, add a bunch of spinach and chopped clove of garlic, simmer for three to four minutes. To the stewed spinach add cream sauce and whisk with a blender until smooth.
Making creamy mayonnaise sauce
Ingredients Composition:
- sixteen or twenty percent cream (two hundred milliliters)
- mayonnaise (one hundred grams),
- mustard (one tablespoon),
- lemon juice (one tablespoon),
- some salt.
To make such a sauce, all the ingredients you just need mix thoroughly with each other, and the sauce is immediately ready for use. There is no heat treatment for this sauce. required. It is suitable for seasoning meat, fish and baked vegetables.
