The white wine sauce is intended for boiled fish served to festive table... The seasoning for fish with white wine has a mild taste and is quite aromatic.

Products:

For the white sauce:

• For 2-2.5 cups of fish broth
• 1 st. spoon wheat flour and butter or ghee:
• salt to taste.

For the base sauce:

• 2 tbsp. tablespoons of butter
• 1 head onions,
• 1 parsley root, 2 yolks,
• 1/2 cup grape white wine
• salt, ground pepper, lemon juice or lemon acid taste.

Sauce making process

1. Prepare the base of the sauce, the so-called white sauce(

Pour flour into a well-heated frying pan with butter and, stirring, lightly fry it. After that, dilute the flour with hot strained fish broth so that there are no lumps. Put on fire and cook for 35-40 minutes. making sure that the sauce does not burn. Remove from heat, season with salt.

2. Chop parsley root and onions, lightly fry.

3. Add parsley and onion to white sauce and cook for 30 minutes.

4. After 20-25 minutes pour in dry white grape wine.

5. Grind raw yolks with butter.

6. Remove the sauce from the heat, cool to 70 degrees and, stirring vigorously, add the yolks.

8. Strain and serve the White Wine sauce with the fish in a gravy boat.

Cream sauce differs in a rather simple cooking technology. Pre-fried flour 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 the creamy sauce. Its preparation is the simplest, it does not constitute absolutely any 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. It is possible to make the consistency homogeneous if to the boiling mixture, which includes butter and flour, cream is added, which is pre-cooled well.

Especially worth talking about butter. Choosing it, first of all, attention is paid to the label with the expiration date. It is better to use butter from a Russian manufacturer, where the product is called butter. In the case where the label says "butter" or something similar, there may be a creamy product with the addition of vegetable raw materials inside the wrapper. Real fresh oil has some distinctive features... It has a sweetish taste with a pleasant smell. Instantly melts on the tongue. Has a delicate aftertaste.

The sauce is most often made from wheat flour, which is first fried until a delicate golden color is obtained in a skillet without adding oil. In this case, care must be taken not to overcook the flour.

For the sauce, 20% cream with medium fat is usually taken. It is with their help that a delicate creamy taste and a soft, light consistency are achieved. If you add additional products to the sauce, then at the final stage of cooking you can achieve a wide 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 whatever the cook's fantasy wishes.

On a pleasant creamy taste sauces always respond well to meat and fish dishes, pasta and vegetables. The sauce does not "clog" the taste of the main products, but only sets off them and highlights the advantages.

Making the classic cream sauce

Ingredient composition:

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

To prepare the sauce, a dry frying pan is used, in which flour is fried until golden brown. Oil is added, then everything is mixed and lightly toasted again. The mass must be homogeneous. Cream is poured in, everything is boiled for a couple of minutes, not forgetting to stir. Season the sauce with salt and pepper. That's it, he's ready.

Making the white wine sauce

Ingredient composition:

1. butter (one hundred grams),
2. flour (one teaspoon),
3. white dry wine(one hundred grams),
4. parsley (thirty grams),
5. salt (a quarter teaspoon),
6. ground black pepper (a quarter 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 evaporated. Add salt, pepper and a bunch of green parsley to the finished mass, after cutting it. The sauce is ready.

Preparation cream cheese sauce

Ingredient composition:

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

Also add salt, pepper and a little nutmeg.

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

Making Creamy Cheese Sauce

Ingredient composition:

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 (quarter teaspoon)
7. dill greens (half a bunch),
8. salt and pepper to taste.

To prepare the sauce, melt the butter using water bath... Add cheese, which is coarsely grated in advance. Dilute all this with cream and broth. Stirring all the time, heat the mixture to homogeneous mass... Then toss in the yolk, salt, pepper and nutmeg. Heat the resulting mass for another five minutes, without boiling. Sprinkle with chopped dill on top. The sauce is ready.

Making Cream Cheese Sauce with Eggs

Ingredient composition:

1. cream (one and a half glasses),
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, thoroughly knead the hard-boiled egg yolks. Beat the cream together with the yolks, add the rest of the ingredients, stir and heat over low heat until the cheese dissolves. The sauce is ready.

Making a creamy cheese and bacon sauce

Ingredient composition:

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 onion,
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 skillet and add finely chopped shallots to it. Simmer until the shallots are tender, then add the onion half rings and sauté as well. 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 all three raw yolks with a whisk, add grated cheese, pepper and salt to them. Beat everything well again and pour the cream into it. After that, the onion mass is mixed with the creamy egg mass. The sauce is now complete.

Making Creamy Spinach Sauce

Ingredient composition:

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 onion,
7. some salt.

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

Making a creamy mayonnaise sauce

Ingredient composition:

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 just need to be thoroughly mixed together, and the sauce is immediately ready for use. No heat treatment is required for this sauce. It is suitable for dressing meat, fish and baked vegetables.

These sauces can be combined with any dish. Just try each one and find out which one you like best.

Ingredients

• 2 tablespoons flour;
• salt to taste;
• 450 ml whipping cream.

Preparation

Ingredients

• 3-4 cloves of garlic;
• 60 ml of dry white wine;
• 240 ml whipping cream;
• 120 ml or fish broth;
• 50 g parmesan;
• salt to taste;
• ground black pepper - to taste.

Preparation

Melt the butter in a skillet over medium heat. Add chopped garlic and stir for 20-30 seconds. Pour in wine, stir and cook for about 2 minutes, until almost evaporated. Wine can be substituted with broth.

Add cream, broth and grated cheese and stir until smooth. Bring to a boil and cook for a few more minutes until the sauce thickens. Season with salt and pepper.

pinterest.com

Ingredients

• 50 g butter;
• 2 cloves of garlic;
• 200 g of mushrooms (champignons or);
• a pinch of ground nutmeg;
• salt to taste;
• ground black pepper - to taste;
• 250 ml whipping cream.

Preparation

Melt butter in a skillet over medium heat. Place the finely chopped garlic and cook for a minute, stirring constantly.

Cut the mushrooms into slices or slices, toss over the garlic and fry until golden brown. Add nutmeg, salt, pepper and cream. Reduce heat and cook, stirring occasionally, for another 5-10 minutes, until sauce thickens.

Ingredients

• 2 tablespoons of butter;
• 2 tablespoons flour;
• 120 ml of milk;
• 120 ml low-fat cream;
• salt to taste;
• ground black pepper - to taste;
• a pinch of ground red pepper;
• 100 grams of cheddar cheese.

Preparation

In a saucepan, melt the butter over medium heat. Add flour and, stirring constantly with a whisk, cook for a couple of minutes.

Pour in warm milk and warm cream, whisking the mixture. Cook, stirring occasionally, until the sauce thickens.

Remove the pan from heat, add salt, black and red pepper and grated cheese. Stir the sauce until smooth.

epicurious.com

Ingredients

• 1 small onion;
• 60 ml freshly squeezed lemon juice;
• 60 ml of dry white wine;
• 120 ml whipping cream;
• 8 tablespoons of butter;
• salt to taste.

Preparation

Chop the onion very small cubes... Put them in a small saucepan, add lemon juice and wine. While stirring, cook over medium heat for 7-8 minutes, until the mixture thickens.

Pour in the cream and whisk. As soon as the mixture begins to boil, reduce heat and, stirring constantly, add a spoonful of butter. Season the sauce with salt and stir.

thekitchn.com

Ingredients

• 1 tablespoon flour;
• ½ teaspoon dried basil
• ½ teaspoon of Italian herbs;
• a pinch of ground black pepper;
• salt to taste;
• 120 ml whipping cream;
• 120 ml of milk;
• 100 g spinach;
• 2 tablespoons of grated mozzarella.

Preparation

Heat oil in a saucepan or saucepan over medium heat. Add flour and stir for a minute. The mass should become homogeneous. Add basil, Italian herbs, pepper and salt and mix thoroughly.

Add the cream gradually, stirring constantly, and let the sauce simmer. Pour in milk and, stirring occasionally, bring to a boil again.

Add whole or chopped spinach, stir well and bring to a boil. Reduce heat and cook for 2-3 minutes. Add cheese and mix thoroughly again.

7 courses with creamy sauce

enmicocinahoy.cl

Ingredients

• a few sheets for lasagna;
• water;
• 1 tablespoon vegetable oil;
• 1 onion;
• 500 g beef;
• 300 g tomato paste;
• 4-5 tomatoes;
• salt to taste;
• ground black pepper - to taste;
• a little butter;
• cream sauce;
• 200 g of hard cheese.

Preparation

Cook the lasagna sheets in boiling water according to package directions.

Heat oil in a skillet for high fire and sauté the onion cubes until golden brown. Add minced meat and fry for a few minutes until golden brown.

Enter tomato paste, diced tomatoes, salt and pepper, reduce heat and cook, stirring occasionally, for another 10-15 minutes.

Grease a baking dish with butter and place a portion on the bottom. meat filling... Cover with some of the lasagna sheets, brush with some of the butter sauce, sprinkle with some of the cheese and cover with a few more sheets.

Repeat layers. The last layer should be lasagna sheets, greased with sauce and sprinkled with cheese. Bake in an oven preheated to 190 ° C for 25–35 minutes. Allow the lasagne to cool slightly for 10-15 minutes before slicing.

Ingredients

• 250 g fettuccine;
• water;
• 1 tablespoon butter
• 300 g peeled shrimp;
• creamy garlic sauce;
• salt to taste;
• ground black pepper - to taste;
• a few sprigs of parsley;
• some hard cheese.

Preparation

Place the fettuccine in boiling water and cook until almost done. Leave about a glass from under them.

In a skillet, melt the butter over medium heat and add the shrimp. Cook for about 1½ minutes on each side until tender.

Add the sauce, pasta and some water left over from cooking. Stir well and season with salt and pepper.

If the dish turns out to be dry, add more fettuccine liquid. Sprinkle with chopped parsley and grated cheese before serving.

simplyrecipes.com

Ingredients

• 60 g flour;
• salt to taste;
• ground black pepper - to taste;
• 4–6 chicken thighs;
• 3-4 tablespoons of olive oil;
• 1 tablespoon butter
• 60 ml;
• creamy mushroom sauce.

Preparation

Combine flour, salt and pepper. Dip in flour mixture chicken thighs from all sides. Heat the olive oil in a skillet over high heat and fry the chicken until golden brown.

Grease a baking dish with butter. Distribute in it chicken thighs in one layer with the skin up and pour over the broth. Bake at 180 ° C for 20-30 minutes until the meat is tender.

Place the chicken on a platter and top with the sauce.

Ingredients

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

Preparation

Ingredients

• 1 kg chicken fillet;
• 1/2 teaspoon turmeric
• ground black pepper - to taste;
• 1 teaspoon paprika;
• salt to taste;
• 2 tablespoons of butter;
• creamy tomato sauce.

Preparation

Cut the chicken into large pieces. Add pepper, paprika and salt, stir and let sit for 15 minutes.

Melt the butter in a skillet over medium heat. Lay out the chicken and fry until almost done. Then add the creamy tomato sauce and simmer covered over low heat for another 10-15 minutes.

natashaskitchen.com

Ingredients

• 900 g salmon fillet;
• salt to taste;
• ground black pepper - to taste;
• 1 tablespoon olive oil
• creamy lemon sauce;
• a few sprigs of parsley.

Preparation

Cut the fillet into several equal pieces. Place the fish, skin side down, on a lined baking sheet. Sprinkle the fillets with salt and pepper and brush with oil.

Bake the salmon at 220 ° C for 10-15 minutes. Transfer the fish to a dish, top with the lemon-cream sauce and sprinkle with finely chopped parsley.

Ingredients

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

Preparation

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

Drain the liquid and place the pasta on the dish. Pour the creamy sauce over and stir until the pasta is completely covered.

Wine sauce is an exquisite sauce for fish and meat. Combining the astringency and aroma of wine, it can be decorated with a wide variety of ingredients. The wine loves spices and seasonings, which give it unusual flavoring colors. Experimenting with wine sauces, professional chefs and housewives get amazing gravy. However, there is also general rules preparation of such dressings.

Basic principles of making wine sauces

If you've never cooked wine sauce, use our recommendations:

• Wine in sauce is a pleasant addition; its amount should not exceed 50% of the total composition of the products. Use dry wines, white and red, for gravy. In most recipes for wine sauces, wine is cooked (boiled or heated). Some options are prepared with fresh wine, without heat treatment.
• As an additional liquid base, milk, cream, broths, juices, sour cream are added to the wine sauce.
• Thickeners - flour or starch. They are not featured in every recipe, but are sometimes used. Flour is passaged, starch is simply diluted with water or cold broth. When preparing the thickener, the formation of lumps should be avoided; if they appear, it is necessary to strain the mass.
• Additional ingredients can be spices, mushrooms, honey, cheese, sugar. To obtain an original taste, add garlic, mustard, soy sauce... Do not add a lot of spices to the sauce, so as not to drown out the aroma of the wine.

Such are general principles making wine sauce. It is important to maintain the compatibility of the products. For fish and meat, different ingredients are added to the dressing.

Wine sauce for meat

This recipe uses white wine and sour cream, so the gravy is light and goes well with meat. It includes:

• white vermouth - 2/3 cup;
• sour cream - 250 grams;
• onion - 1 small head;
• egg yolks - 3 pieces;
• lemon juice - 20 ml;
• butter - 35 grams;
• pepper and salt to taste.

Preparation:

1. Put butter and finely chopped onion in a preheated pan. Saute until golden brown.
2. Mix sour cream with yolks, add spices and salt, mix well.
3. Introduce wine into the sautéed onion, and continue heating so that the total mass is halved.
4. After the wine has evaporated, add a mass of sour cream and yolks to the pan. We warm the mixture for a couple of minutes.
5. We try the sauce, and add salt, pepper, and other spices - garlic, coriander, etc. to it, if desired.

Serve hot wine sauce for meat. However, even in a cold state, it perfectly fills meat dish pleasant aroma and taste.

Recipe for fish dishes

For dressing fish and seafood, you can make a red wine sauce. If you're planning on making a fish steak, add a red wine gravy to it and you will see what delicious colors the dish will sparkle. For cooking we need:

• dry red wine - 300-350 ml;
• balsamic vinegar - 2.5-3 teaspoons;
• sugar - 120-130 grams;
• cinnamon and ground black pepper - pinch each;
• cloves - 1-3 things.

Preparation:

1. We take a ladle or a small saucepan with a thick bottom, pour wine into it. Heat until boiling.
2. Grind cinnamon, sugar, pepper and cloves in a mortar. Pour it into the wine.
3. Reduce heat and evaporate the mixture until 2/3 of the volume is lost. About 10-15 minutes.
4. 2 minutes before the sauce is ready, add balsamic vinegar to it.

The gravy can be served hot, but it tastes better when cold.

Spicy Wine Sauce Recipe

The peculiarity of this recipe is that the taste of the gravy is similar to mulled wine. In this version, wine sauce is served with desserts. For his let's take the preparation:

• dry red wine - 200 ml;
• water - 200 ml;
• sugar - 100 grams;
• corn starch - 2 teaspoons;
• honey - 1 tablespoon;
• half a lemon;
• cinnamon - 1 piece;
• carnation - 5 stars;
• allspice peas - 5 peas.

If you want to get a composition saturated with great aromas, add a little orange peel, nutmeg and ginger.

Preparation:

1. Be sure to choose quality wines for your wine gravy. It is better not to use a drink that gives off alcohol.
2. Take a saucepan, put sugar, lemon slices, spices into it, pour in water. Heat to a boil. After boiling the mixture for 5 minutes, add wine to it. Let it boil again. Reduce heat and evaporate for 10 minutes.
3. We filter the sauce to remove all solid pieces from it.
4. Dilute starch with boiled water (1 tablespoon). Knead so that there are no lumps. Add to the saucepan with other ingredients.
5. Let the mass boil again, cook for 2 minutes. Reduce heat and add honey. Cook until thick. Note that when cold, the gravy increases in density.

We dress ice cream and other desserts with gravy.

Steak sauce

To prepare wine sauce for your steak, you will need to use beef broth... Cook it ahead of time. So, we need:

• beef broth - 250 ml;
• red wine - 125 ml;
• brown sugar - 2 teaspoons;
• balsamic vinegar - 1 teaspoon

Preparation:

We heat the broth in a ladle or small saucepan, add wine and other ingredients to it. We boil for 10 minutes so that the amount of liquid is reduced by 2 times.

Serve the finished wine sauce with beef or pork steak.