What can give the same products different flavors, increase the calorie content of a dish, make it more juicy, spicy, even mask errors? Yes, this is it, the most common sauce. Rather, they make it from ordinary products, and its taste is unusual, special. One of the easiest to prepare and popular is creamy.

It is based on cream, which gives the sauce a soft, light texture and tender texture. creamy taste. By introducing certain ingredients into the composition, its taste can be varied, making it cheesy, garlic, sour, spicy. This sauce is seasoned with vegetables, pasta, fish, meat. It is so tasty that hardly anyone will miss the opportunity to scoop up a couple of spoons just like that, without anything. Just do not abuse it, after all, the sauce is high-calorie.

Cream sauce - food preparation

Its basic products are only three ingredients - butter, flour and cream. Flour before adding to the sauce is fried separately in a dry frying pan or with butter, then cream is added.

Cream sauce - best recipes

Recipe 1: Creamy sauce. Classical

Of course, it is worth starting with the classics. Having stuffed your hand in the preparation of this sauce, it can be taken as a basis. And by adding various ingredients to it, for example, cheese, olives, mushrooms, capers, meat or fish broths, greens, you can get creamy, but completely different sauces.

Ingredients: 20% cream - 200 ml, pepper, salt, a tablespoon of butter and flour.

Cooking method

Pour flour into a dry frying pan and fry. As soon as it becomes golden in color, add oil and mix. Slightly fry and pour in the cream. Boil the sauce for a couple of minutes. It must be constantly and intensively stirred to avoid lumps. Salt, pepper. Served with fish, vegetables, meat.

Recipe 2: Creamy Cheese Sauce

The composition of this sauce includes yolks, therefore, so that they do not curl up, prepare the sauce without boiling in a water bath. It is served with fish or meat, depending on which broth is added to the composition.

Ingredients: 200-250 ml of cream 20%, half a glass of broth (fish or meat), 100 g of butter and cheese, 2 yolks, salt, pepper, fresh herbs dill - ½ bunch, nutmeg - ¼ tsp. or 1/3 of a whole nut.

Cooking method

Coarsely grate the cheese. If whole nutmeg is used, it is ground - in a coffee grinder, rubbed on a grater or ground in a mortar.

Melt the butter in a water bath. To do this, place a bowl of oil in a bowl of larger diameter with boiling water filled by a third or a quarter. Add cheese, cream and broth to it. Heat, stirring constantly, until the mass becomes homogeneous. Enter the yolks, salt, sprinkle with pepper and nutmeg. Cook for about five minutes, do not bring to a boil. in hot ready sauce add chopped dill.

Recipe 3: Creamy Mayonnaise Sauce

Very easy to prepare sauce that does not require heat treatment. And besides, it is absolutely universal. They can fill meat, boiled or baked vegetables, fish.

Ingredients: 200 ml cream (16-20%), 1 tablespoon mustard (ready) and lemon juice, salt to taste, 100 g of mayonnaise.

Cooking method

Mix all the components into a homogeneous mass and ... that's it. The sauce is ready.

Examples of dishes with creamy sauce

Recipe 1: Meatballs in Cream Sauce

Homogeneous and delicate texture meatballs complements the best cream sauce. With its velvety and soft texture, meatballs simply melt in your mouth. For minced meat, you can take poultry, pork, beef.

Ingredients: chopped meat– 0.5 kg, slice white bread(100g), 2-3 eggs, 0.3 l of cream or milk (or in half), 1 onion, a couple of tables. spoons of cream. butter, salt, 1 tbsp flour, vegetable oil, pepper.

Cooking method

Soak the bread in water, when it gets wet, squeeze out the liquid with your hands. Chop the onion (on a grater or blender). Mix bread, onion, eggs, salt and pepper with minced meat. Mix the mass and roll the meatballs-balls. They are usually made the size of an apricot or Walnut. Breaded in flour (roll) and fry in oil.

In another bowl, melt the butter, add a spoonful of flour, lightly fry. It is necessary to ensure that all the flour is saturated with oil. Pour in milk (cream), stirring vigorously. You can use a fork or whisk to avoid lumps. Salt and pour meatballs with sauce. Simmer for 15-20 minutes. Can be served with rice. But especially delicious mashed potatoes and pickles.

Recipe 2: Salmon with Cream Sauce and Mushrooms

If you are not particularly strong in cooking and are afraid that the dish may not turn out, do not worry. salmon before delicious fish that it is difficult to spoil something. But it will be quite possible to surprise your household with a new taste at Sunday dinner. So don't be afraid to experiment, you can even make your own changes. For example, add cheese (melted or moldy) to the sauce, a little, 50-70 grams. This will be enough to give the sauce a spicy note. If you do not like mushrooms, you can exclude them from the recipe. Salmon can be replaced with other fish - pink salmon, cod, hake, saffron cod.

Ingredients: salmon steak - 2-3 pieces, lemon, salt, pepper. Sauce: cream 20% (milk) - 150 ml, 1 tbsp. flour, mushrooms (champignons) - 150g, salt / pepper, 1 onion, vegetable oil, dill.

Cooking method

First you need to marinate the steaks. You can cut them across (along the ridge) into halves. Grate the fish with pepper and salt, pour over lemon juice (2-3 tsp) and leave to soak for a short time, for about thirty minutes. Sometimes steaks are also sprinkled with olive oil. Salmon is a fatty fish in itself, so it is quite possible to miss this moment.

At the next stage, the fish is waiting for baking in the oven, 20 minutes (at 200C). The form must be lubricated with oil. While the steaks are baking, you can prepare the sauce.

Finely chop the onion. Wash the mushrooms, peel if necessary, and cut lengthwise into plates. Heat the oil in a frying pan, fry the onion for a couple of minutes, put the mushrooms and fry for another five minutes. To prevent the mass from burning, it must be stirred. As the liquid boils away from the mushrooms, add flour, salt and mix. Now it's cream's turn. They need to be carefully poured into the pan, stirring constantly in order to avoid the appearance of lumps. It is convenient to use a whisk or spatula for turning. Once the sauce comes to a boil, lower the heat and let it simmer gently for two or three minutes to thicken.
Add salt, if necessary, add pepper, and at the very end - chopped dill. Let it brew under the lid for a couple of minutes. Put the fish on a plate, pour over the creamy sauce, garnish with a sprig of dill and serve. Ready meal you can sprinkle with lemon juice (squeeze from half a lemon).

Recipe 3: Spaghetti with Cream Cheese Sauce

Dedicated to lovers of pasta, spaghetti and regular pasta. Simple, but sooo delicious. Cream and garlic and cheese and nutmeg are mixed here. Who would have thought that such a seemingly incompatible mixture could lead to an amazing taste. If only the quality of the cheese would not let us down. Sometimes it does not melt, but breaks up into lumps (collapses). It doesn't change the taste much, just the consistency is uneven. Those who do not like the taste of nutmeg can not add it.

Ingredients: spaghetti (any pasta), cream - 200ml, cheese (hard Russian or melted) - 150-200g, 2 cloves of garlic, nutmeg (at the tip of a teaspoon), salt, zhmenka (50g) walnuts cleaned.

Cooking method

Put the spaghetti to boil. While they are cooking, prepare the sauce.

Finely grate the cheese. Chop the garlic. Roast the nuts in a hot frying pan (as seeds are fried) and grind in a mortar or roll out with a rolling pin (like dough).

Heat the cream, add the cheese to them, stir to dissolve it. Salt the sauce, pepper, you can sprinkle with nutmeg (optional). Add garlic, roasted nuts (half). Cook for three minutes (at a low boil), stir all the time. The mass should be homogeneous. Put the spaghetti on a plate, pour over the sauce and sprinkle with the rest of the nuts.

- In order to avoid the appearance of lumps in the manufacture of creamy sauce, culinary specialists use a little trick associated with temperature differences: it is necessary to pour not hot, but cold milk into a boiling mixture of butter and flour.

To make the taste of the dish rich and refined, you can use a variety of sauces. Prepare them for various recipes. The most popular sauces are cream, cheese and mustard.

Recipe #1

This sauce is perfect for any dish. Delicate taste cream flavored with cheese will add a spicy touch to even the most familiar food. Use 200 grams of cream, 150-200 grams of hard cheese, garlic, nutmeg, pepper, salt. Grate the cheese using a fine grater. Pour the cream into a saucepan or other container. Start heating them over low heat. Then add cheese to the cream. Hold on the stove for a couple more minutes, season with nutmeg, salt, put chopped (or grated) garlic and pepper. Simmer all ingredients in a saucepan for a couple of minutes. Cream cheese sauce is ready. It can be served with spaghetti, as well as meat or fish.

Cream cheese sauce. Recipe #2

For the second method of preparing the sauce, you will need two glasses of milk, a couple of tablespoons of butter and the same amount of flour, pepper and salt. If desired, you can put nutmeg in the sauce. In a saucepan or saucepan, heat a little, add flour to it. Fry the products for a minute or two. Stir while pouring warm milk into the mass. Then put the grated cheese, seasonings. Cooking is recommended until the sauce thickens. Be careful not to let lumps spoil the cream sauce. Its recipe is quite simple. All necessary ingredients will always be in the house.

Cream cheese sauce. Recipe number 3. "Alfredo Sauce"

This recipe calls for Parmesan to be added to the sauce. The taste is unusually rich and tender. It is recommended to use heavy cream. For 4 servings, you will need 50 grams of butter, a package (250 grams) of heavy cream, garlic (1.5 cups of grated), parsley, pepper and salt. First, melt the butter in a saucepan or small saucepan. The fire must be small. Pour in the cream and keep on the stove for 5 minutes. Add cheese, minced garlic. Stir quickly, heat up. Put in the chopped parsley. Remove from fire. Pour sauce over fish, add tomatoes, boil spaghetti. The end result is a delicious and nutritious lunch.

Creamy Mustard Sauce

Spicy lovers will appreciate the sauce prepared with mustard. Use broth, cream (can be low-fat), a couple of tablespoons of mustard, olive oil, pepper and salt. Heat 2/3 cup in a saucepan meat broth. If it is not at hand, then you can put a meat cube or other seasoning in water and heat it up. Slowly, in a thin stream, pour in 100 grams of cream. Put two teaspoons of mustard, squeeze lemon juice. Add mustard seeds (you can do without them). Mix the ingredients, sweat 5 minutes. At the end, add salt and pepper, a spoonful of olive oil to taste. Lightly beat the sauce with a fork or whisk. perfect for second courses. You can also use it when baking fish, meat, vegetables.

To prepare a delicious side dish, it is not enough just to sprinkle the finished pasta with grated cheese. This is the simplest option for those cases when you have only a couple of minutes to cook dinner. For real tasty treat served with a mild cheese sauce.

Ingredients: 230 g of pasta, 130 g of hard salted cheese, a full glass of full-fat milk, a piece (about 30-40 g) of butter, a mixture of spices to taste.

Cheese sauce is the perfect accompaniment to any dish.

1. Selected pasta is boiled in salted boiling water until fully cooked.
2. While the base is being prepared, the cheese is grated with the smallest holes.
3. In a small saucepan, milk is combined with butter and spices. The mixture can be slightly salted.
4. The mass is left on medium heat until the cheese is completely melted.
5. Ready spaghetti or other products are leaned back in a colander, but not washed.

While still hot, they are poured with pasta cheese sauce and mixed thoroughly.

With sour cream

Ingredients: 40 g of hard salted cheese, 2 chicken eggs, 25-30 g of butter, 2 tbsp. tablespoons of white flour, 90 g of sour cream, 80 ml of very fat cream, salt, white pepper. How to cook cheese sauce with sour cream is described below.

1. The cheese is rubbed as finely as possible, after which it is combined in one bowl with raw eggs, sour cream, ground white pepper. The mixture is salted to taste. If the cheese is salty enough, no additional salt is needed.
2. Butter is melted in a frying pan. The mass from the first step is added to it. Cream is poured here, and flour is poured.
3. After mixing, the products are heated over low heat for a couple of minutes.

The finished sauce is generously poured over boiled or fried pasta of any kind.

From melted cheese

Ingredients: 2/3 tbsp. grated Parmesan, 2 full glasses of full-fat milk, 70-80 g butter, 120 g melted cheese, a pinch of dried basil and nutmeg, salt, a clove of garlic, 1 tbsp. a spoonful of olive oil.

This sauce can be added to spaghetti.

1. Warming up in a saucepan olive oil. The creamy component is immediately added to it.
2. Minced garlic is fried on this mixture. After 3-4 minutes, milk is poured into it, and pieces of processed cheese are laid.
3. It remains to add salt, seasonings and grated cheese.

On low heat with stirring, the sauce is cooked until thickened.

Cheese garlic sauce

Ingredients: 430 g spicy cheese cheddar, 5 large spoons of butter, table salt, 2 large spoons of high-grade flour, 3 garlic cloves, a pinch of freshly ground black pepper, 2 full glasses of full-fat milk.

1. Butter is cut into pieces and placed in a saucepan. It must be melted and heated over medium heat until numerous bubbles appear.
2. Flour is poured into the hot mass. So that the sauce does not turn out with lumps, you must first sift it a couple of times through a fine sieve.
3. After thorough mixing, garlic, cut into small pieces, is added to the mixture. The ingredients must be beaten until the mass acquires a light brown hue.
4. The fire is reduced, milk is poured into the saucepan in a thin stream. Beating continues until the mixture boils. In this state, it should be left for about 1 minute.
5. Next, grated cheese is added. The ingredients are mixed until smooth.
6. Salt and pepper are added.
7. It remains to beat the sauce and cool it slightly.

Such an additive is served with pasta and other warm side dishes.

Blue cheese gourmet option

Ingredients: 160 ml whole cow's milk, a large spoonful of full-fat butter, a pinch of sea salt, 110 g of blue cheese, a large spoonful of high-grade wheat flour, a mixture of peppers. How to make cheese sauce from a gourmet delicacy is detailed below.

Delicious sauce will be a real find for gourmets.

1. In a large saucepan, melt butter over low heat. To speed up the process, it should be pre-cut into pieces.
2. Flour is poured into the resulting liquid. The mixture immediately begins to beat with a whisk to prevent the formation of lumps.
3. The flour is fried in butter until it becomes light cream.
4. This is where the milk comes in. It must be hot. Continuous stirring continues.
5. Pieces of cheese, a mixture of peppers, the required amount of salt are added.
6. The mass is left on fire until the cheese is completely dissolved. In this case, you need to constantly stir the contents of the saucepan.

The sauce is served hot.

Parmesan sauce at home

Ingredients: 40 g of grated Parmesan, 130 g of fat sour cream, 80 g of mayonnaise, a large spoonful of freshly squeezed lemon juice, ½ small. tablespoons coarsely ground black pepper, 3 anchovy fillets.

1. First, fish fillets are crushed in a blender.
2. Sour cream and cheese are laid out with anchovies.
3. Pepper, mayonnaise and lemon juice are sent to the same container.
4. All ingredients are mixed and ground until smooth using a suitable blender attachment.
5. The resulting sauce must be transferred to a glass container, tightly covered with a lid.

First of all, the cheese is crushed using a grater with large or medium divisions.

Butter must be chosen fatty and of high quality. Spread just doesn't fit. It will only spoil the finished sauce.

The butter is cut into small pieces and melted in a saucepan. Well-sifted flour is also added here.

The mass is left on fire until it acquires a delicious golden hue. In addition, the most delicate aroma of nuts should begin to emanate from the sauce. Only real cheddar cheese gives it.

Milk is poured into a container with other products in a thin stream. It must be preheated.

The sauce is left on fire until it begins to thicken. Only after that, cheese is poured into it. It is necessary to constantly stir the mass with a whisk.

As soon as the cheese has completely melted, the resulting sauce can be poured over ready-made hot pasta, vegetable stew or other garnish of your choice. It also goes well with chicken dishes.

Cream cheese sauce

Ingredients: 60 g full-fat butter, a full glass of medium-fat cream, salt to taste, freshly ground pepper, a large spoonful of wheat flour, 90 g grated parmesan.

1. In a frying pan at medium heat, pieces of butter are melted. This is where flour comes in. The ingredients are mixed until smooth.
2. When the mixture turns brown, cream can be poured into it. The components are mixed with a whisk so that lumps do not appear in the sauce. The mass is brought to a boil.
3. Then you can add salt, pepper, grated cheese to the mixture.
4. When the cheese component is melted, the dish is completely ready.

Cream sauce has a fairly simple preparation technology. The flour is pre-fried using a dry frying pan, or with the addition of butter. The resulting dry mixture is diluted with cream.

Other methods allow you to dilute this mixture with milk (milk sauce is obtained) or sour cream (sour cream sauce is obtained). Depending on the added ingredient, the color changes, and the name of the sauce changes accordingly. In the case of adding broth, the sauce is called white.

But in this case, we are only considering cream sauce. Its preparation is the simplest, does not constitute absolutely no difficulties, it is done quickly.

The main condition for making a good quality sauce is the need to ensure that there are no lumps in it. You can make the consistency homogeneous if cream is added to the boiling mixture, which includes butter and flour, which are pre-chilled well.

It is worth talking about butter in particular. When choosing it, first of all, attention is drawn to the label with the expiration date. It is better to use oil from a Russian manufacturer, where the product is called butter. In the case when the label says "butter" or something similar, inside the wrapper there may be a creamy product with the addition of vegetable raw materials. True fresh butter has some distinctive features. It has a sweetish taste with a pleasant smell. Melts instantly on the tongue. It has a delicate aftertaste.

The sauce is most often prepared from wheat flour, which is first fried until golden brown in a frying pan without adding oil. In this case, care must be taken not to overcook the flour.

For the sauce, twenty percent cream with medium fat content is usually taken. It is with their help that a delicate creamy taste and a soft, light texture are achieved. If you introduce additional products into the sauce, then at the final stage of preparation you can achieve a variety of 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 the listed additives. That is, the taste will be creamy, but also sour, spicy, cheesy, garlic or other, as the cook's fantasy wishes.

Meat and fish dishes, pasta and vegetables always respond well to the pleasant creamy taste of the sauce. The sauce does not “cloud” the taste of the main products, but only sets them off and highlights their merits.

Making the Classic Cream Sauce

Composition of ingredients:

1. flour (one tablespoon)
2. butter (one tablespoon),
3. a little black pepper and salt.

To prepare the sauce, a dry frying pan is used, on which the flour is fried until golden brown. Oil is added, then everything is mixed and lightly fried again. The mass must be homogeneous. Cream is poured, everything is boiled for a couple of minutes, not forgetting to mix. Salt and pepper the sauce. Everything, he is ready.

Making White Wine Sauce

Composition of ingredients:

1. butter (one hundred grams),
2. flour (one teaspoon)
3. white dry wine(one hundred grams)
4. parsley (thirty grams),
5. salt (quarter teaspoon)
6. ground black pepper (a quarter of a teaspoon).

To prepare this sauce, you need to melt one hundred grams of butter, add flour to it, remembering to stir constantly. Reduce the heat, pour in the wine and stir until it has all evaporated. It is necessary to add salt, pepper and a bunch of green parsley to the finished mass, after cutting it. The sauce is ready.

Preparation of cream cheese sauce

Composition of ingredients:

1. cream (two hundred grams),
2. hard cheese(one hundred and seventy grams),
3. garlic (a couple of cloves).

Add also salt, pepper and a little nutmeg to taste.

To prepare the sauce, the cream must be poured into a bowl and turn on a slow fire. Using a fine grater, grate the cheese, add it to the cream and heat for two to four minutes. Put the chopped cloves of garlic and nutmeg there, salt and mix everything. After that, cook the sauce for about three more minutes. The fire must be very weak. The sauce is ready.

Making Creamy Cheese Sauce

Composition of ingredients:

1. twenty percent cream (two hundred and fifty milliliters),
2. butter (one hundred grams),
3. cheese (one hundred grams),
4. two egg yolks
5. broth (half a glass),
6. chopped nutmeg (1/4 teaspoon)
7. dill greens (half a bunch),
8. salt and pepper to taste.

To prepare the sauce, the butter should be melted using a water bath. Add cheese, which is coarsely grated in advance. Dilute all this with cream and broth. Stirring all the time, heat the mixture until homogeneous mass. After that, throw in the yolk, salt, pepper and nutmeg. Heat the resulting mass for another five minutes, without bringing to a boil. Sprinkle chopped dill on top. The sauce is ready.

Egg Cream Cheese Sauce

Composition of ingredients:

1. cream (one and a half cups),
2. cheese (one hundred grams),
3. boiled egg (three pieces),
4. garlic (two cloves)
5. some salt.

To prepare the sauce, grate the cheese coarsely, crush the garlic with a mortar, carefully knead the hard-boiled egg yolks. Whip the cream together with the yolks, add the rest of the ingredients, mix and heat over low heat until the cheese dissolves. The sauce is ready.

Creamy sauce with cheese and bacon

Composition of ingredients:

1. twenty percent cream (one hundred twenty-five milliliters),
2. bacon (459 grams),
3. hard cheese (seventy-five grams),
4. raw egg yolks (3 pieces),
5. one bulb,
6. shallots (four onions)
7. garlic (one clove)
8. olive oil (five teaspoons),
9. some salt and pepper.

To prepare the sauce, heat the oil in a frying pan and add finely chopped shallots to it. Simmer until the shallots are soft, then add the halves onion and also fry. Fold the strips of bacon into this mass, fry it so that it is half cooked. At the very end, add garlic to the sauce, which is pre-chopped. Remove the pan from the stove. Separately, beat with a whisk all three raw yolks, add to them grated cheese, pepper and salt. Once again, beat everything well and pour cream into it. After that, the onion mass is mixed together with the creamy egg mass. The sauce is ready.

Preparation of creamy spinach sauce

Composition of ingredients:

1. twenty percent cream (two hundred milliliters),
2. butter (twenty grams),
3. dry white wine (twenty milliliters),
4. garlic (one clove)
5. spinach (one bunch)
6. one bulb,
7. some salt.

To prepare the sauce, fry the onion in a pan until golden, which is finely chopped beforehand. Use half of the available oil for frying. Next, pour the wine into the onion and heat over low heat until it is completely evaporated. Heat the cream a little, pour it into the pan and bring to a boil. In the remaining oil, add a bunch of spinach and a chopped clove of garlic, simmer for three to four minutes. Add cream sauce to the stewed spinach and beat with a blender until smooth.

Preparation of creamy mayonnaise sauce

Composition of ingredients:

1. sixteen or twenty percent cream (two hundred milliliters),
2. mayonnaise (one hundred grams),
3. mustard (one tablespoon),
4. lemon juice (one tablespoon)
5. some salt.

To prepare such a sauce, all the ingredients must be simply thoroughly mixed together, and the sauce is immediately ready for use. Any heat treatment This sauce is not required. It is suitable for dressing meat, fish and baked vegetables.

Even the most familiar foods can seem like heavenly food when seasoned with them. delicate sauce cooked with cheese. You can complement them with completely different dishes, whether vegetable stews, salads, casseroles, spaghetti, meatballs, potato pancakes, meatballs, meatballs, fried or baked fish, etc.

How to make cheese sauce

Almost every store sells cheese sauce, however, many housewives prepare it on their own: such a product comes out more tasty and healthy. Nothing beats home-cooked food topped with flavorful, savory cheese gravy. Making cheese sauce is quick and easy, and in the end you will surprise your loved ones with a wonderful addition to any side dish, meat dish or fish.

For pasta

The basis of gravy for pasta will be the products that are used to make Bechamel sauce - flour, butter, milk. Complementing this list of components with different types of cheese and certain spices, you can get a unique, exquisite pasta cheese sauce every time. To give the gravy a special piquancy and spiciness, it is necessary to add blue cheese to the base. In addition, cheese sauce for pasta can be prepared from any other types of product, including hard and processed cheeses.

For spaghetti

Gravy for such a side dish should be prepared immediately before eating in order to feel its rich taste (after cooling, the product becomes less tasty). There are many recipes that involve spaghetti served with cheese filling, and each variation involves the use of different ingredients. Products are selected based on the personal tastes of the chef and the meat / fish dish that will complement the side dish. As a rule, cream or fresh milk is added to spaghetti cheese sauce.

Meat

Even meat simply fried in a pan acquires a refined, incomparable taste when served with cheese sauce. classic sauce with cheese, which is called morne, is prepared on the basis of bechamel cream, where hot melted cheese is introduced. Some cooks simplify the process of preparing the product by replacing bechamel with essential cream. Cheese sauce for meat is the perfect complement to the main course if you use cheeses such as Parmesan or Cheddar.

To the fish

Gravy allows you to make dishes more tender and rich at the same time, sauce gives food refinement, ennobling the taste of fish. This easy-to-make addition turns an everyday meal into a festive one. By constantly combining seasonings, introducing new ingredients into the recipe, you can prepare a completely different cheese sauce for fish each time, without repeating and not setting your teeth on edge with the same product.

Cheese sauce - recipe

Delicate gravy with cheese is one of the most popular additions to different dishes. It helps to endow food with new savory notes, giving everyday food sophistication, special tenderness. There are different variations of the preparation of the cream, select suitable recipe cheese sauce is based on the main dish to which it is served. Don't be afraid to experiment by introducing classic recipe unusual ingredients and different varieties cheese.

cream cheese

• Calorie content of the dish: 290 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: French.

Creamy cheese sauce is a product with which even the most banal dish can sparkle with all shades of taste. This filling is universal and has a delicate, soft texture and a pleasant aroma. It is served with a variety of dishes, be it pasta, potatoes, porridge, fish or meat. The main component of the product is cream, while medium fat is ideal. Cheese and cream sauce prepared according to the proposed recipe is distinguished by airiness, lightness, and tenderness.

Ingredients:

• flour - 1 tbsp. l.;
• cream 20% - 1 tbsp.;
• black pepper;
• butter - 1 tbsp. l.;
• salt.

Cooking method:

1. Toast the flour until golden brown in a dry frying pan or in a saucepan.
2. Add oil here, mix until smooth.
3. Fry the mass, pour in the cream, boil the flour mixture for 2 minutes over medium heat, stirring constantly.
4. Season the ingredients with salt and pepper. You can add nutmeg sauce if you like.
5. Remove the pan from the stove after 5 minutes, let the mass cool, and then you can season the main course with it.

From melted cheese

• Cooking time: 30 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: 439 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: French.
• Difficulty of preparation: low.

The recipe for cheese sauce from processed cheese does not require the presence of a large number components or free time. Filling will serve as a great addition to baked or fried potatoes, meat and fish dishes. This cream is delicious to eat, even just spread on bread. Before cooking, it is better to place processed cheese ok in the freezer, then it will be easier to rub it. Eggs, on the contrary, are recommended to be taken out of the refrigerator in advance so that they warm up to room temperature.

Ingredients:

• vegetable oil - ½ tbsp.;
• eggs - 2 pcs.;
• sugar - 1/3 tsp;
• salt - 1/3 tsp;
• processed cheese "Druzhba" - 1 pc.

Cooking method:

1. Separate the whites from the yolks, beat the latter with a whisk or blender until absolutely homogeneous. The mass should lighten up.
2. Add salt, granulated sugar here, after which you need to pour it into a container in a thin stream sunflower oil and mix everything again. The resulting mixture will have the thickness of mayonnaise.
3. Remove the melted cheese from the freezer, grind it with a grater, transfer to the base of the sauce and beat.
4. It is worth reusing the blender after adding proteins to the mass. After pour the prepared dressing for dishes into a saucepan and hold over medium heat for 1 minute, stirring with a tablespoon or whisk to avoid lumps. The sauce will become thick and viscous during this time.

Cheese-garlic

• Cooking time: 25 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: 335 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: French.
• Difficulty of preparation: low.

Everyone who has ever tried cheese-garlic sauce speaks of its taste as bright and spicy. For fans of cheese, this sauce will become one of their favorites: it can be combined with almost any product, whether it be a side dish, snacks, vegetables, meat or fish. Cheese-garlic sauce has a lot of cooking variations, among which you should choose the one that will be optimal for you. Suggested below step by step recipe cheese sauce at home, which is extremely easy to prepare and very quickly eaten.

Ingredients:

• garlic - 5 g;
• hard cheese - 150 g;
• rosemary;
• olive oil - 1 tbsp. l.;
• greens;
• butter - 1 tbsp. l.;
• black and red pepper;
• milk - 1 tsp

Cooking method:

1. It is necessary to take a deep dish, grate cheese into it, salt, season with a mixture of peppers, rosemary powder, add finely chopped greens.
2. Send crushed garlic, melted butter and milk here. Next, this mixture is whipped with a blender, after which it should be put on low heat to melt. The ideal option would be water bath or a steamer.
3. When heated, the mixture must be stirred frequently so that the components do not curl. As soon as the sauce becomes perfectly homogeneous, add olive oil to the mass. After mixing the mass again, serve it as an addition to the main dish.

From moldy cheese

• Cooking time: 15 minutes.
• Number of servings: for 5 persons.
• Calorie content of the dish: 340 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: French.
• Difficulty of preparation: low.

Gravy made from noble varieties of cheese has not only a very rich, bright, refined taste but also looks interesting. To prepare the sauce, it is important to use products High Quality. Such cheeses are divided into several types, the most famous of which are Camembert and Brie: on the outside they are covered with white mold. However, experienced chefs recommend filling pasta and other dishes from Gorgonzola, Roquefort or Dor blue, in which bluish mold is inside. Blue cheese sauce can be made hot or cold, we will consider the first option below.

Ingredients:

• fat cream - 200 ml;
• blue cheese - 100 g;
• pepper.

Cooking method:

1. First, bring the cream to a boil by turning on a low heat. Cook the product until it thickens.
2. Next, you need to cut the cheese into small pieces and send to the cream. The hot liquid will gradually melt the product.
3. When the mass becomes homogeneous, add a little pepper to it. Remove the container from the heat, let cool, then serve.

With sour cream

• Number of servings: for 4 persons.
• Calorie content of the dish: 318 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: French.
• Difficulty of preparation: low.

Sour cream cheese sauce is not only tasty, but also healthy. This homemade dressing can replace mayonnaise, dressing salads with it and adding it to all kinds of snacks. Sour cream filling is in perfect harmony with any meat, including chicken. In addition, it goes well with side dishes and fish. Cheese lovers should increase the amount of the main component in the recipe.

Ingredients:

• cream - 80 ml;
• eggs - 2 pcs.;
• butter - 20 g;
• hard cheese - 40 g;
• flour - 2 tbsp. l.;
• sour cream - 100 ml.

Cooking method:

1. Finely rub the cheese, combine it with sour cream and beaten eggs.
2. Whisk the mixture well until smooth.
3. Melt the butter in a water bath, add the melted liquid along with the cream to egg mixture, mix thoroughly.
4. Warm the product over low heat for 2-3 minutes, then serve.

Cheddar

• Cooking time: 20 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: 392 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: French.
• Difficulty of preparation: low.

You need to choose gravy for each dish individually, since each type of cheese harmonizes better with certain products. So, macaroni and cheese sauce is best made from Cheddar. This is a very tasty, appetizing, delicate addition to spaghetti, which is very easy to prepare: you just need to melt the product, mix it with Bechamel cream and add your favorite spices. If desired, a few grams of walnuts, which must first be finely chopped with a knife, or mustard seeds can be added to Cheddar sauce.

Ingredients:

• flour - 3 tbsp. l.;
• grated cheddar - 1 tbsp.;
• milk - ½ tbsp.;
• butter - 3 tbsp. l.;
• salt - ½ tsp;
• white pepper.

Cooking method:

1. Melt the butter in a frying pan, remove the container from the heat.
2. In a separate bowl, mix seasonings with flour. Gradually pouring milk, mix the mixture. You should get a homogeneous liquid substance.
3. Place the bowl of milk mixture over low heat to thicken. Do not stop stirring the food during the heating process (it will take no longer than 5 minutes).
4. Combine all the ingredients with the grated Cheddar, mix them thoroughly until the cheese is dissolved and the mass is perfectly homogeneous.

Parmesan

• Cooking time: 25 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: 400 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: French.
• Difficulty of preparation: low.

Creamy Parmesan Sauce is the perfect accompaniment to pasta, lasagne, potatoes, porridge. It is very easy to prepare, and the gravy is unforgettably tasty, spicy, fragrant. There is no secret in the cooking technology, and you will not spoil the dish by adding various spices, crushed garlic, nuts, mustard, etc. The finished product should be stored in the refrigerator for no more than 2 days. Below is a recipe with a photo of how to make Parmesan sauce.

Ingredients:

• flour - 2 tbsp. l.;
• spices, including ground pepper, nutmeg;
• Parmesan - 0.2 kg;
• cream / milk - 0.4 l;
• butter - 3 tbsp. l.

Cooking method:

1. Heat cream or milk in a saucepan.
2. Cheese should be grated.
3. Melt the butter in a frying pan, then fry the flour here until golden brown. The fire must be kept to a minimum.
4. Pour the milk/cream into the skillet in a thin stream while continuing to stir the mixture.
5. After that, sprinkle the mixture with nutmeg, pepper, salt.
6. Add the cheese chips to the bowl and cook the cheese sauce, stirring, for 3 minutes.

Video