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Cream sauce: recipes for pasta, chicken, seafood, how to cook a classic, with mushrooms and wine

The sauce is that flavor of spice in culinary art that is capable of ennobling the most ordinary products. Thanks to the well-prepared gravy, the dishes will sparkle with special shades of taste, will become juicy and sophisticated.

One of the most popular is considered a cream sauce recipe. Originally from France, he has conquered gourmets around the world with his taste.

French sauce has a special creamy accent, airy texture and delicate aroma. There are different options for its preparation. Introducing additional ingredients in the composition, you can change the taste of aromatic seasoning, make it spicy, garlic, spicy, cheesy.

The sauce will not interrupt the taste of the main dish, but only emphasize its advantages, it will be appropriate when serving both for the festive and for the daily table.

How to make a creamy sauce at home easily and quickly? The secret of his creation is simple — fresh products, adherence to technology and «culinary» mood.

To cope with cooking without problems, pay attention to the five tips of experienced chefs.

  1. Cream. Use a dairy product with 20-30% fat. Do not replace them with sour cream, yogurt or milk — the taste of the cream will be different. To prevent the cream from curdling, add the cooled product to the saucepan.
  2. Consistency. For thick and sticky mass, add some flour or starch to the gravy.
  3. Lumps. To prevent lumps in the sauce, pre-fry the flour in a pan until golden in color. If lumps cannot be avoided, strain the mass through a sieve and then re-boil.
  4. Shelf life. Store the finished cream sauce in a tightly closed container in the refrigerator for no longer than 24 hours. If re-used, boil it for five minutes.
  5. Additional components. All ingredients, except the main ones, are selected by the chef at your own discretion. Add on request mushrooms, capers, olives, cheese, nuts, spices and herbs, chopped garlic. These products will make the sauce even richer and more aromatic.

Features The classic cream sauce recipe is the universal base for tasty experiments.

Mix it with different ingredients, get new options for gravy for the main dishes. The cream successfully emphasizes the taste of juicy meat, white and red fish, spaghetti, fresh vegetable cuts.

What it consists of:

  • 20% cream — 200 ml;
  • wheat flour — 20 g;
  • butter — 20 g;
  • salt, ground pepper.
  1. Fry the flour in a dry frying pan to a caramel tone.
  2. Add oil, mix until smooth, then sweat the ingredients over medium heat for two minutes.
  3. Pour cream into the saucepan, boil the mixture for a few minutes, stirring constantly.
  4. At the end, salt and pepper a lot to taste.

The basic ingredients of gravy are butter, cream and flour. It is dairy products that give it a delicate texture and soft taste.

Creamy mix is ​​filled with vegetable salads, watering meat snacks, vegetables, garnish, use it for grilled chicken. Also in a rich sauce stew seafood.

Features Shrimps are different from other seafood tender flesh. Exquisite taste of the cream, its thick texture and delicate aroma of Italian herbs will not leave anyone indifferent.

It is easy to make a gentle cream sauce correctly, as well as to surprise households with a delicious dish.

What it consists of:

  • 20% cream — 250 ml;
  • butter — 30 g;
  • garlic — five cloves;
  • Italian herbs — half a teaspoon;
  • lemon juice — one tablespoon;
  • flour — 10 g;
  • pepper, salt.
  1. Melt a piece of butter in a hot frying pan.
  2. Cut the garlic cloves in half. Fry them until golden brown, remove them from the pan.
  3. Pour cream into a saucepan, bring to a boil, stirring constantly.
  4. Add Italian seasoning, salt and pepper to the mix. Then three minutes on low heat.
  5. Put the shrimp, add lemon juice, a pinch of flour to thicken the texture. While stirring occasionally, bring the seafood to readiness.
  6. Serve as a separate dish or add rice, pasta to the mixture.

Features The mild taste of cream combined with garlic gives the dish a special tenderness, revealing its new shades.

In addition, the recipe for homemade cream sauce is very nutritious, cooking does not require much effort, all the ingredients can be found in the nearest store.

What it consists of:

  • hard cheese — 70 g;
  • wheat flour — 30 g;
  • ham — 200 g;
  • onion — one head;
  • 20% cream — 150 ml;
  • milk — 100 ml;
  • chicken egg — one;
  • garlic — three cloves;
  • parsley — bunch;
  • salt pepper.
  1. Before the caramel tone, heat the flour in a dry frying pan.
  2. Add chopped onion, fry until soft.
  3. Pour in the milk, mix the ingredients and hold the mixture on low heat for three minutes.
  4. In a separate container, beat the egg, enter it to the remaining ingredients on the stove.
  5. Chop the ham into small cubes, send it to the stewpot.
  6. Pour in the cream, then pour the gravy for five minutes, stirring constantly.
  7. At the end of cooking, sprinkle with fresh herbs.

Features Even the pickiest gourmets will like the fragrant “union” of champignons, heavy cream and onion.

Gravy has a wide purpose, suitable for pasta, vegetables and meatballs, but is best revealed with potato dishes.

What it consists of:

  • cream — 200 ml;
  • mushrooms — 200 g;
  • butter — 70 g;
  • wheat flour — one teaspoon;
  • onions — one head;
  • garlic — five cloves;
  • parsley — half a bunch;
  • salt pepper.
  1. Melt the butter in a skillet.
  2. Finely chop the garlic with a knife. Onions cut into thin half-rings. Put them in a pan, fry until soft.
  3. Shred the champignons, add to the roasting.
  4. Stir ingredients, salt and pepper.
  5. After 15 minutes, add cream to the dish, cover with a frying pan.
  6. Sweat the sauce for five over low heat.
  7. Sprinkle with chopped parsley.

Features The recipe for white cream sauce with wine goes well with fish, meat or seafood.

An ordinary family dinner will turn into a festive feast. Wine gives the dish a wonderful aroma and taste.

What it consists of:

  • 20% cream — 250 ml;
  • dry white wine — 100 ml;
  • onion — one head;
  • butter — 30 g;
  • flour — one teaspoon;
  • parsley — bunch;
  • salt pepper.
  1. In a skillet, melt a piece of butter.
  2. Chop the onion into cubes, put to the butter. Fry until soft.
  3. Pour a thin stream of flour, mix.
  4. Pour in the white wine, evaporate it for three minutes.
  5. Add cream, add salt and pepper, continue to evaporate the mixture. Intensely mix.
  6. Sprinkle the mixture with finely chopped greens.

Features Delicate gravy with cheese — an additive with which the appetizer will play with spicy notes. You can use different varieties of cheese, focusing on the main dish.

Solid, melted or with mold — they give everyday food a bit of refinement and tenderness. Serve cheese cream to mushrooms, pasta, fish, pizza or crispy snacks.

This step-by-step recipe for creamy sauce involves the use of quality ingredients — no cheese products and spreads.

What it consists of:

  • 25% cream — 200 ml;
  • milk — 100 ml;
  • butter — 20 g;
  • hard cheese — 130 g;
  • corn starch ― one tablespoon;
  • garlic — five cloves;
  • nutmeg — to taste;
  • salt, pepper — to taste.
  1. Cornstarch stir in warm milk.
  2. Grate cheese. Mix with cream.
  3. Melt butter in a frying pan.
  4. Add the cream cheese mass to the skillet. Warm up to a gravy.
  5. Then pour the milk with starch, add spices, salt, pepper and chopped garlic.
  6. Then mix the mixture over low heat for five minutes, stirring vigorously.
  7. Turn off the stove, for ten minutes, leave under the lid to infuse.

Features White sauce with the addition of tomatoes is universal, suitable for almost any snack.

And even the beginning cook will cope with the process of its creation.

What it consists of:

  • 20% cream — 200 ml;
  • bow — one head;
  • tomatoes ― two pieces;
  • tomato paste — two tablespoons;
  • vegetable oil — 20 ml;
  • salt pepper.
  1. Onion cut into half rings, fry in butter until transparent.
  2. Rinse the tomatoes with boiling water, then remove the skin from them. Chop the vegetables into cubes and place them in a griddle.
  3. In a saucepan, add the tomato paste. Stir the mixture, put it out for seven minutes on low heat, stirring occasionally.
  4. Pour in the cream content, bring the mass to a boil. Then reduce the heat, put the sauce out for a couple of minutes. Cool slightly, serve.

Now you know how to cook a creamy sauce in different versions. Remember that this is high-calorie (from 390 kcal per 100 g) and fatty gravy, so when you lose weight, limit the use.

Pick up the main dish so that it fits perfectly with the white sauce, does not leave gravity in the stomach.

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