Creamy sauce - a recipe for a classic and delicious sauce for pasta, spaghetti, chicken, fish. To make the classic creamy sauce from simple recipe turned out delicious and tender, it is best to use fresh butter... His homeland is France, where chefs have always had a very exquisite taste.

The main condition for a quality sauce is the absence of lumps. Two completely identical dishes can be strikingly different from each other, thanks to the sauce. He's a great fit for pasta, vegetables, fish, meat and mushrooms.

The technology for making butter sauce is extremely simple: first, the flour is fried in a dry frying pan, or in butter, then cream is added to this dry mixture. In this article we will tell you a few interesting recipes making cream sauce.

Creamy sauce classic recipe

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

Ingredients:

• Wheat flour - 1 tablespoon;
• Cream - 200 ml.;
• Butter - 1 tablespoon;
• Salt to taste.

Cooking method:

1. Fry 1 tablespoon in a dry frying pan. flour;
2. Then add butter and mix well;
3. Pour the cream in a thin stream. Whisk the contents of the pan intensively with a whisk;
4. Mix everything well, add salt and pepper and cook for 2 minutes until thickened;
5. The classic creamy sauce is ready. Bon Appetit!

Wheat flour is usually used for making the sauce and it is fried in a dry frying pan until it is light golden brown, the main thing, of course, is not to miss the moment and not overcook the flour.

The most common problem that novice cooks face when making a creamy sauce is the formation of lumps in it. It will be much easier to avoid their formation in the sauce if chilled cream is poured into the boiling oil with fried flour in a thin stream, whipping it with a whisk. If the formation of lumps in the sauce still cannot be avoided, strain it through a sieve and bring to a boil again.

Creamy spaghetti sauce, macaroni

Pasta or spaghetti is, as we all know, the most famous and popular Italian dish. It is served with various spices. The most recommended for spaghetti is the creamy sauce.

Ingredients:

• Cream - 250 ml.;
• Butter - 50 g.;
• Garlic - 1 clove;
• Parsley - 3 tablespoons;
• Black pepper - to taste;
• Salt to taste.

Cooking method:

1. Melt the butter in a frying pan (over low heat);
2. Add cream and cook for 5 minutes;
3. Grind a clove of garlic;
4. Finely chop the parsley;
5. Add garlic and parsley to the cream, while stirring them;
6. Salt the sauce, bring to a boil and immediately remove from the stove. Easy to prepare and extremely delicate sauce will give your spaghetti or pasta an original taste;
7. Creamy spaghetti sauce (pasta) is ready. Bon Appetit!

Cream sauce enhances nutritional value and the calorie content of dishes, giving each of them, depending on the ingredients included in the product, an individual flavor. Natural cream of animal origin has a delicate texture and gives the product a pleasant, somewhat sweetish, but not sugary taste. The addition of various foods (cheese, herbs, garlic, pepper, sugar) makes this sauce garlic, cheesy, sweet and sour or bitter.

Creamy fish sauce

Sauces based on cream for fish can be served with a ready-made dish in a separate gravy boat or used for joint stewing or baking with the base product.

1. White cream sauce for fish can be supplemented with mushrooms, vegetables, all kinds of herbs, onions, garlic;
2. Cream can be used with any fat content, while adjusting the final thickness of the sauce by adding flour or starch, or by boiling the substance to the desired texture;
3. Acidic additives will be especially appropriate in the sauce: lemon or lime juice, white dry wine;
4. For piquancy and pungency, the sauce is seasoned with appropriate spices, spices, pepper, not forgetting to salt the mass to taste.

Ingredients:

• Cream - 200 ml.;
• Butter - 100 g.;
• Wheat flour - 2 tsp;
• Fresh greens - 100 g;
• Medium lemon - 1 pc.;
• Ground pepper - 1 pinch;
• Salt to taste.

Cooking method:

1. Wash, dry and finely chop the herbs. A mixture of parsley and dill works well, you can add a sprig of rosemary;
2. Wash the lemon, squeeze the juice from half of the fruit. Be sure to remove the bones from it if they get into it. If desired, grate a little zest, no more than half a teaspoon, and mix the zest with chopped herbs;
3. Lightly fry the flour in a dry frying pan;
4. In another frying pan or in a saucepan, melt the butter, mix the prepared flour with it;
5. In a thin stream, whisk the contents of the saucepan with a whisk, pour in the cream;
6. After 2 minutes, add the herbs, stir. Simmer, stirring occasionally, over low heat for 5 minutes;
7. Add lemon juice, salt pepper. Stir and remove from heat;
8. The creamy fish sauce is ready. Bon Appetit!

Salmon in a creamy sauce for the festive table

Calorie content of cream sauce:

The calorie content of the cream sauce is 468 kcal / 100 grams of product. Since it is very fat, you should not abuse this product due to the pronounced harm to the figure. Nutritionists recommend that people who monitor their weight include no more than 1 tablespoon of their favorite dressing in their daily menu.

Benefits of butter sauce:

The main biological value of cream sauce lies precisely in the composition of cream containing phosphatides - substances similar in structure to fats, but excellent, however, in the presence of a nitrogenous base and phosphoric acid. These fat-like elements have pronounced antioxidant properties, cleansing the body of toxins, toxins, cholesterol, preventing the formation of deposits on the walls of blood vessels.

Creamy pasta sauce

How to add pasta to make a tasty, juicy and spicy dish? There is only one answer - it is gentle and aromatic sauce... Culinary experts call the most popular and easiest to use creamy sauce. By supplementing it with various ingredients such as mushrooms, tomatoes, cheese or chicken fillet, you can serve a completely new one every day. original dish.

Ingredients:

• Cream - 250 ml.;
• Butter - 50 g.;
• Garlic - 1 clove;
• Wheat flour (optional) - 1 tbsp;
• Parsley - 3 tablespoons;
• Parmesan cheese - one and a half glasses;
• Ground black pepper - to taste;
• Salt to taste.

Cooking method:

1. Melt the butter over low heat, add the cream and cook for 5 minutes, stirring occasionally;
2. Then add grated cheese, chopped garlic and chopped parsley;
3. Mix all the ingredients quickly until the sauce is smooth;
4. To make the sauce thicker, you can add 1 spoonful of flour if desired;
5. Bring the sauce to a simmer and then remove from heat;
6. The creamy pasta sauce is ready. Bon Appetit!
7. The sauce turns out to be somewhat high in calories, and if you are not on a diet, you will enjoy your dish immensely. In general, all the ingredients are tasty and healthy.

How to make mushroom pasta in a creamy sauce

The creamy sauce is best served immediately after cooking. You can serve creamy sauce with any dish. It is usually used hot. It will be a great addition to rice, potatoes or pasta. Spaghetti or pasta is the best for this sauce.

I want to add it not only to ready meals, but also eat just like that, spreading on fresh bread. This sauce turns out to be quite aromatic and tasty. If it's cold, you can reheat it. This is best done in a water bath, but you can reheat it in a saucepan over low heat and in the microwave.

Creamy pizza sauce

Creamy sauce is rarely used in traditional Italian pizza... Residents of Italy prefer tomato or garlic dressing to enhance the taste of the delicate stuffed flatbread. However, in America, Britain and Europe, exquisite white sauce from cream often complements pizza with vegetables, fish, meat or sausage.

Unlike tomato pizza sauce, creamy dressing has a mild taste, and you can use it not only in the process of making pizza, but also to create many other dishes - pasta, lasagna, pies, meat.

Ingredients:

• Cream - 300 ml.;
• Raw egg yolk - 2 pcs.;
• Flour - 100 g;
• Butter - 1 tablespoon;
• Sugar - 1 tsp;
• A pinch of salt.

Cooking method:

1. Beat egg yolks lightly with a whisk and set aside;
2. Mix melted butter with flour and slightly warmed cream (the mixture should resemble in consistency liquid sour cream), pour it all into an enamel bowl and put it in a water bath in a saucepan, where the water boils very weakly. In this case, the mixture must be constantly stirred with a whisk, otherwise the flour will stick to the walls of the bowl;
3. After 10 minutes, whipped egg yolks are carefully introduced into the sauce, after which the bowl is immediately removed from the water bath;
4. For 2-3 minutes, whisk the creamy dressing with a whisk;
5. The creamy pizza sauce is ready. Bon Appetit!
6. The sauce is cooled to room temperature and used to make pizza.

Culinary experts know how much sauce can change the taste of a dish. Everyone can master the technology of making cream sauce. However, if you do not know how to do it correctly, at first failures may occur, and the sauce will not become a decoration of the table.

Cream is the main ingredient in the cream sauce. It is best to take with an average fat content, that is, about 20-25%. Creamy sauce is a versatile condiment that will enhance the flavor of any dish. At the same time, even an inexperienced hostess will cope with its preparation.

What can give the same products different flavors, increase the calorie content of a dish, make it more juicy, piquant, even mask errors? Yes, this is it, the most common sauce. Rather, they make it from ordinary products, and the taste is unusual, special. It is based on cream, which gives the sauce a soft, light consistency and delicate creamy taste.

Creamy mushroom sauce

We offer you a recipe for a delicious, aromatic and easy-to-prepare creamy sauce with mushrooms. Delicate combination cream, garlic and mushrooms with its unique taste will surprise even the most demanding gourmets... With such an unusually appetizing, amazingly aromatic mushroom sauce homemade any side dish or meat will only taste better. A thick, garlic-flavored sauce that's simple and delicious.

Ingredients:

• Mushrooms (champignons or to taste) - 200 g;
• Butter - 70 g;
• Cream - 250 ml.;
• Onions - 1 pc.;
• Garlic - 5 cloves;
• Ground pepper - to taste;
• Salt to taste.

Cooking method:

1. For the creamy sauce, you can use any mushrooms you have;
2. Peel 5 cloves of garlic, wash well and finely chop with a knife or press;
3. One onion for mushroom sauce peel, wash and cut into half rings;
4. We put a frying pan with butter on the stove;
5. We send chopped garlic to the heated oil and fry it until golden brown over medium heat;
6. Then add the onion chopped in half rings to the frying pan to the fried garlic, mix everything well and continue to fry until the onion is soft;
7. Peel the champignons and cut them into small pieces or thin slices;
8. Add mushrooms to the pan to the fried onions with garlic and continue to fry for 15 minutes until full readiness mushrooms;
9. After this time, salt the mushrooms in a pan, pepper to taste, and mix everything thoroughly;
10. We send the prepared cream to the pan with the mushrooms, cover the pan with a lid, reduce the heat to a minimum;
11. We simmer the sauce on small fire 3-5 minutes and remove from the stove;
12. Creamy mushroom sauce is ready. Bon Appetit!

By introducing certain ingredients into the composition, its taste can be varied, making it cheesy, garlic, sour, spicy. Vegetables, pasta, fish, meat are seasoned with this sauce. It is so delicious that the opportunity to scoop up a couple of spoons just like that, without anything, hardly anyone will miss. Only you should not abuse it, after all, the sauce is high-calorie.

The most delicious creamy mushroom sauce

Its basic products are only three ingredients - butter, flour and cream. The product - in its classical interpretation - is recommended to be included in the diet of people suffering from diseases of the gastrointestinal tract: gastritis of various acidity, peptic ulcer stomach and duodenum.

The omega-3 fatty acids present in the cream have a positive effect on human mental activity, playing a key role in the formation of the structure of the brain tissue and the transmission of nerve impulses. A lack of omega-3 fatty acids in the brain tissue can cause brain function and mental retardation.

Like most other fatty foods, creamy sauce can adversely affect the health of people with obesity, liver disease and atherosclerosis. Delicate creamy sauce has amazing characteristics. He is able to give even himself an ordinary dish piquancy, juiciness and originality.

Spaghetti with creamy sauce - recipe video

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 in a skillet over high heat olive oil 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;
• cream 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.

The architect covers
façade mistakes
the doctor with the earth, and the cook with the sauce.
French proverb.

At all times cooking good sauce considered real culinary arts... Indeed, thanks to a well-prepared sauce, all kinds of dishes are able to play with completely new, sometimes surprisingly unexpected shades of taste, to find juiciness, piquancy and originality. Two completely identical dishes can be strikingly different from each other, thanks to ... the sauce. Yes, yes, do not be surprised, the most ordinary sauce, or rather, its special, unusual taste... The most popular and easiest to make is a creamy sauce. This is one of those universal sauces that can be served to the most different dishes.

The technology for making butter sauce is extremely simple: first, the flour is fried in a dry frying pan, or in butter, then cream is added to this dry mixture. The option of adding milk is also possible ( milk sauce), sour cream ( sour cream sauce), as a result of the addition of the listed ingredients, the taste changes, which means, as you can see, the name. Sauces with the addition of broths are already called white sauces. But we are only talking about the creamy sauce, so let him get all the laurels today. In preparation, it is absolutely simple, no intricacies, and takes the whole process in just a few minutes.

The main condition for a quality sauce is the absence of lumps. To keep the consistency of the sauce even, add only chilled cream to the boiling mixture of flour and butter. There is a special conversation about the latter. After all, the right choice of fresh butter is the key to the success of your dish. Before choosing butter, look at the expiration date first. It is advisable to give preference to the Russian manufacturer, where the label says exactly "Butter", and not, for example, "Butter", in such packages can easily be a vegetable and butter product. Real fresh oil has a pleasant smell, sweet taste and melts quickly in the mouth, leaving a delicate aftertaste. Wheat flour is usually used for making the sauce and it is fried in a dry frying pan until it is light golden brown, the main thing, of course, is not to miss the moment and not overcook the flour.

The cream, which is the basis of the cream sauce, is taken, as a rule, of medium fat content - about 20%, and gives it a soft, light consistency and delicate creamy taste. However, by introducing certain ingredients (cheese, olives, mushrooms, herbs, meat or fish broths) into the cream sauce, you can skillfully vary the taste and get seemingly creamy, but at the same time, sauces that are completely different in taste: cheese, garlic , sour, spicy. A pleasant creamy sauce in harmony 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 certain products.

Ingredients:
1 tbsp flour,
1 tbsp butter,
200 ml 20% cream,
salt, black pepper.

Preparation:
In a dry frying pan, fry flour until golden brown, add butter, stir until homogeneous mass and fry a little more. Then pour in the cream, boil for 2 minutes, stirring occasionally, salt and pepper.

Ingredients:
100 g butter
1 tsp flour,
100 g dry white wine,
30 g parsley,
¼ tsp salt,
¼ tsp ground black pepper.

Preparation:
Melt the butter in a skillet. Add flour, stirring constantly. Pour in the wine gradually, keep on low heat, stirring, until the wine is almost completely evaporated, salt and pepper, add parsley.

Ingredients:
200 g cream
170 g hard cheese
2 cloves of garlic
nutmeg, salt, pepper.

Preparation:
Pour the cream into a saucepan, heat it over low heat, add the cheese grated on a fine grater and heat for another 2-4 minutes, add nutmeg, chopped garlic, salt, stir and cook the sauce for another 3 minutes over low heat.

Ingredients:
250 ml 20% cream,
100 g butter
100 g cheese
2 yolks,
½ stack. broth,
¼ tsp chopped nutmeg
½ bunch of dill greens,
salt pepper.

Preparation:
Melt the butter in a water bath, add cheese, cream and broth grated on a coarse grater to it. Heat and stir constantly until smooth. Then add the yolks, salt, pepper and add the nutmeg. Heat the mixture for 5 minutes, but do not bring it to a boil. In ready hot sauce add chopped dill.

Ingredients:
1.5 stack. cream,
100 g cheese
3 boiled eggs
2 cloves of garlic
salt.

Preparation:
Grate the cheese on a coarse grater, grind the garlic in a mortar, yolks boiled eggs knead well. Whip cream with mashed egg yolks, add cheese, garlic, salt, stir and heat until the cheese dissolves.

Ingredients:
125 ml cream 20%,
450 g bacon
75 g of hard cheese
3 raw egg yolks
1 onion
4 shallots
1 clove of garlic
5 tsp olive oil,
black pepper, salt.

Preparation:
Heat oil in a frying pan, finely chop the shallots and simmer in oil until soft, add chopped in half rings onion, also fry, then add the bacon cut into strips to the total mass and fry it until half cooked. Add finely chopped garlic last to the dish and remove from heat. Whisk raw yolks in a bowl, add grated cheese, pepper, salt, whisk thoroughly and pour in the cream. Combine the onion mass with the egg-cream mixture and stir.

Ingredients:
200 ml 20% cream,
20 g butter
20 ml dry white wine,
1 onion
1 clove of garlic
1 bunch of spinach
salt.

Preparation:
In a skillet, fry finely chopped onions in half the oil until soft, then add white wine. Keep on low heat until the wine is almost completely evaporated. Pour in lightly warmed cream and bring to a boil. Fry the spinach and chopped garlic in the remaining oil and simmer for 3-4 minutes. Combine the stewed spinach with the creamy sauce and purée with a blender.

Ingredients:
200 ml cream 16-20%,
100 g mayonnaise
1 tbsp mustard (ready-made),
1 tbsp lemon juice
salt.

Preparation:
Combine all ingredients and mix well. The sauce is ready.
This sauce does not require heat treatment... They can be used to season meat, fish, baked vegetables.

Ingredients:
1 stack cream 20%,
1 stack milk,
¼ stack. flour,
¼ stack. chopped parsley
1 tsp salt.

Preparation:
Heat the milk and cream in a saucepan. Mix flour with a little water. When the milk and cream mixture is hot, add the flour and parsley to it and cook for 5 minutes. If instead of parsley add ½ stack. celery, you get great Sauce creamy with celery.

Ingredients:
1.5 stack. milk,
1.5 tbsp flour,
1 tbsp processed cheese
1 carrot,
3 tbsp vegetable oil,
½ onion,
3 cloves of garlic
2 tsp soy sauce,
herbs, salt, spices.

Preparation:
Chop carrots, onions, garlic and fry in a pan with vegetable oil for 10 minutes, stirring occasionally. Then add soy sauce and simmer for another 1 minute. Add flour and stir, after a minute - milk and processed cheese... Stir until thick, then add salt, herbs, and your favorite spices.

Ingredients:
1 stack cream 20-25%,
1 sweet green pepper
2 cloves of garlic
2 tbsp butter,
2 tbsp corn flour
salt, black pepper, dill.

Preparation:
Chop the pepper coarsely, chop the dill. Melt the butter in a saucepan, fry the peppers in it for 5 minutes, stirring occasionally. Then add the garlic and cream and cook for another 2 minutes. Then grind all this mass in a blender. Then put the resulting mass back into the pan, add corn meal, herbs, salt, pepper, stir and heat over low heat, not boiling.

Ingredients:
250 ml cream
50 ml of dry white wine,
1 onion
1 tbsp butter,
3-4 tablespoons red caviar.

Preparation:
Fry finely chopped onions in butter until transparent, add wine, simmer a little until the wine evaporates. Then pour in the cream, salt and cook, stirring occasionally, over low heat for 5 minutes until thickened. Then remove from heat, add red caviar and stir.

Ingredients:
250 ml cream
4 raw egg yolks
80 g grated cheese Parmesan,
350 g smoked ham,
2 cloves of garlic
salt, spices.

Preparation:
In a small saucepan, heat the oil, add the garlic and cook for 1 minute, then add the finely diced ham and cook for another 4 minutes. Whisk the cream and yolks in a bowl, add the ham-garlic mixture and heat over low heat. Never increase the heat, otherwise the eggs will curl! Gently add Parmesan to the mixture and season with salt and spices.

Ingredients:
150 ml 10% cream,
1 onion
1 apple,
butter, curry, salt, dill.

Preparation:
Finely chop the peeled apple, onion and dill. In a deep frying pan in butter, fry the apple and onion until the onion is transparent. Then add the curry, stir and fry some more. Pour the cream into the pan, add the dill, salt and stir. Simmer the sauce over low heat until the apples are soft. Depending on what consistency you want the sauce to be, you can add more cream or a little hot water to make the sauce thinner. Finely chopped champignons can be added to the sauce.

Ingredients:
10 ml 20% cream,
2 tbsp flour,
2-3 cloves of garlic
1 small onion
1 tbsp butter,
1 tsp lemon juice
a pinch of nutmeg, salt, pepper.

Preparation:
Chop onion and garlic and sauté with flour in butter. Then pour in the cream, add the nutmeg, salt, pepper and simmer for 5 minutes. The sauce will thicken very quickly. Remove from heat, add lemon juice and stir.

Ingredients:
60 ml heavy cream,
1.5 stack. milk,
2 tbsp butter,
1 tbsp wheat flour,
½ onion,
1 bay leaf
a pinch of salt.

Preparation:
Pour milk into a saucepan, add chopped onion, bay leaf and bring to a boil. Then immediately remove from heat, let stand 15 minutes and strain. Melt the butter, add flour, heat, stirring occasionally, pour in the strained milk and bring everything to a boil. Season with salt, heat the sauce for 10 minutes, pour in the cream and stir.

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

Preparation:
Wash the mushrooms and soak in cold water for 6-8 hours. Then rinse again, boil and grind. Put butter in a preheated pan, add flour, stirring occasionally. Pour in the cream, salt and stir. Put finely chopped porcini mushrooms in a skillet with a creamy mass, stir, simmer for 3 minutes and remove from heat.

Ingredients:
1 tbsp. cream,
4 tbsp. l. butter,
200 g fresh champignons,
3 cloves of garlic
ground nutmeg, salt, pepper, herbs.

Preparation:
Melt the butter in a skillet, add the chopped garlic and simmer for 3 minutes. Then put the sliced ​​mushrooms in the pan and simmer for 5 minutes. Pour in the cream and simmer for another 10 minutes. Season with salt and pepper, add nutmeg, chopped herbs and simmer the sauce for another 5 minutes.

If you simply do not have cream on hand at the moment, do not despair. You can make a versatile creamy white sauce and more simple ingredients that you have in your refrigerator.

Ingredients:
300 ml of milk
2 tbsp flour,
50 g butter
½ tsp salt,
ground black pepper.

Preparation:
Melt the butter in a saucepan over low heat. Without removing the saucepan from the heat, beat the melted butter with a fork and gradually add the flour. Stir very quickly for 3-5 minutes to fully combine the mixture. Increase heat to medium and continue stirring. Then add the salt and stir until the mixture starts to bubble. In the meantime, heat the milk and pour it into the saucepan of the butter and flour mixture as soon as it starts to boil. Continue stirring vigorously without stopping or the sauce may burn. The liquid from the sauce will begin to evaporate and decrease in volume. Stir the sauce for 5-10 minutes until it reaches the desired consistency. The longer you keep the sauce on the stove, the thicker it will be.

Complement and enhance your favorite dishes with a touch of tenderness and sophistication, whose name is creamy sauce!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Sauces are irreplaceable and integral components of many dishes, as they make their taste richer, richer and brighter. Every day there are more and more recipes for various sauces, but one of the most popular and popular is cream cheese sauce, as it goes with different dishes: from spaghetti to shrimp.

Creamy cheese sauce - recipe number 1

If you want a sauce that will perfectly complement almost any meal, then here's how to make a creamy cheese sauce.

Ingredients:

• cream - 200 g;
• hard cheese - 175 g;
• garlic - 2 cloves;
• ground nutmeg, salt, ground pepper.

Preparation

Grate the cheese on a fine grater. Pour the cream into a saucepan and heat over low heat, and then send the grated cheese to them. Heat for a couple more minutes, add nutmeg, pepper and chopped garlic and salt. Mix everything well and cook over low heat for another 3 minutes.

Creamy cheese sauce - recipe number 2

Ingredients:

• milk - 2 tbsp.;
• butter - 3 tbsp. spoons:
• flour - 2 tbsp. spoons;
• grated cheese - 50 g;
• nutmeg, salt and pepper.

Preparation

Melt the butter in a saucepan, add flour in small portions and fry all together for 1 minute. Continuing to stir, add warmed milk to the butter, add cheese, salt, pepper, nutmeg and cook until the sauce thickens, stirring constantly so that there are no lumps.

Shrimps in cream cheese sauce

Ingredients:

• shrimp - 1 kg;
• puff pastry- 500 g;
• grated cheese - 150-200 g;
• lemon zest to taste.

Preparation

Boil the shrimp and peel. Make a creamy cheese sauce by following one of the recipes above. Fill the cocotte makers up to half with shrimps, top them with the sauce, sprinkle with grated cheese, stir it all and put some lemon zest on top. Cut the puff pastry into pieces according to the number of cocotte makers. Cover them with pieces of dough, pressing along the edges, and place on a baking sheet. Send all this to a preheated oven and cook at 180 degrees for 15 minutes.

Salmon in creamy cheese sauce

This dish is very easy to prepare. Take a few salmon steaks, rinse and pat dry. Season the steaks with lemon juice, season with salt and pepper and marinate for 20 minutes. After that, send to bake in the oven at 180 degrees for 15-20 minutes. Prepare a sauce according to one of the recipes and pour it over the fish.

Creamy cheese sauce is also suitable for spaghetti, you can also add tomatoes or mushrooms to it, boil pasta, combine everything, and you will have a great hearty lunch.

Even the most familiar foods can seem like heavenly food if seasoned with delicate sauce cooked with cheese. You can supplement them with completely different dishes, be it vegetable stew, salads, casseroles, spaghetti, meatballs, potato pancakes, cutlets, meatballs, fried or baked fish, etc.

How to make cheese sauce

Almost every store sells cheese sauce, however, many housewives prepare it themselves: this product comes out more tasty and healthy. Nothing beats home-cooked food drizzled with aromatic, savory cheese gravy. It will be quick and easy to make cheese sauce, and in the end you will surprise your family with a wonderful addition to any side dish, meat dish or fish.

For pasta

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

For spaghetti

The gravy for such a side dish should be prepared just before a meal in order to feel its rich taste (after cooling, the product becomes less tasty). There are many recipes that imply that spaghetti is served with cheese filling, with each variation involving the use of different ingredients. The products are selected based on the personal tastes of the chef and the meat / fish dish that will complement the side dish. Typically, cream or fresh milk is added to the spaghetti cheese sauce.

To meat

Even meat simply fried in a pan acquires a refined, incomparable taste when served with cheese gravy. Classic sauce with cheese, which is called morne, is prepared on the basis of béchamel cream, where hot melted cheese is introduced. Some chefs simplify the cooking process by replacing the béchamel with essential cream. Cheese sauce for meat perfectly complements the main course when using cheese varieties such as Parmesan or Cheddar.

To fish

The gravy allows you to make dishes more tender and at the same time rich, the sauce adds sophistication to the food, ennobling the taste of fish. This easy-to-make addition turns everyday food into a festive one. By constantly combining seasonings, introducing new ingredients to the recipe, you can cook a completely different cheese sauce for fish every time without repeating and without setting the teeth on edge with the same product.

Cheese sauce - recipe

Delicate gravy with cheese is one of the most popular additions to various dishes. It helps to endow food with new piquant notes, giving sophistication and special tenderness to everyday food. There are different variations of the preparation of the cream, select suitable recipe cheese sauce stands, focusing on the main dish to which it is served. Do not be afraid to experiment by introducing classic recipe unusual components and different varieties cheese.

Creamy cheese

• Calorie content of the dish: 290 kcal / 100 g.
• Purpose: 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 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. The cheese-cream sauce prepared according to the proposed recipe is distinguished by its airiness, lightness, tenderness.

Ingredients:

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

Cooking method:

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

Processed cheese

• Cooking time: 30 minutes.
• Servings Per Container: For 4 Persons.
• Calorie content of the dish: 439 kcal / 100 g.
• Purpose: lunch / dinner.
• Cuisine: French.
• Complexity of preparation: low.

The processed cheese sauce recipe does not imply a large number components or free time. Pouring will serve as a great addition to baked or fried potatoes, meat and fish dishes... Such a cream is delicious to eat, even simply spread on bread. Before starting cooking, it is better to place processed cheese into the freezer, then it will be easier to rub. Eggs, on the other hand, are recommended to be removed from the refrigerator in advance so that they warm up to room temperature.

Ingredients:

• vegetable oil- ½ st .;
• 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 completely homogeneous. The mass should lighten.
2. Add salt, granulated sugar here, after which you need to pour in a thin stream into the container sunflower oil and mix everything again. The resulting mixture will have the thickness of mayonnaise.
3. Remove the processed cheese from the freezer, chop it with a grater, transfer to the base of the sauce and whisk.
4. It is worth reusing the blender after adding proteins to the mass. After that, pour the prepared dressing for dishes into a saucepan and keep on medium heat for 1 minute, stirring with a tablespoon or a whisk to avoid lumps. During this time, the sauce will become thick and viscous.

Cheese-garlic

• Cooking time: 25 minutes.
• Servings Per Container: For 4 Persons.
• Calorie content of the dish: 335 kcal / 100 g.
• Purpose: lunch / dinner.
• Cuisine: French.
• Complexity of preparation: low.

Everyone who has ever tried cheese and garlic sauce speaks of its taste as bright and spicy. For cheese lovers, this gravy will become one of their favorites: it can be combined with almost any food, be it a side dish, snacks, vegetables, meat or fish. Cheese-garlic sauce has a lot of cooking variations, among which it is worth choosing the one that will be optimal for you. Below is suggested 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. You need to take a deep dish, grate cheese into it, salt, season with a mixture of peppers, rosemary powder, add finely chopped herbs.
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 double boiler.
3. When heated, the mixture must be stirred frequently to prevent the components from curdling. Once the sauce is perfectly smooth, add the olive oil to the mixture. Stir the mixture again and serve it as an addition to the main course.

Blue cheese

• Cooking time: 15 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 340 kcal / 100 g.
• Purpose: lunch / dinner.
• Cuisine: French.
• Complexity of preparation: low.

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

Ingredients:

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

Cooking method:

1. First, the cream should be brought to a boil, turning on low heat. Boil the product until thick.
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 is smooth, add a little pepper to it. Remove the container from heat, let cool, then serve.

With sour cream

• Servings Per Container: For 4 Persons.
• Calorie content of the dish: 318 kcal / 100 g.
• Purpose: lunch / dinner.
• Cuisine: French.
• Complexity of preparation: low.

Sour cream cheese sauce turns out to be not only tasty, but also healthy. This homemade dressing can replace mayonnaise by dressing salads and adding to all kinds of snacks. Sour cream filling is in perfect harmony with any meat, including chicken. It also goes well with side dishes and fish. Lovers of cheese flavor 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. Rub the cheese finely, 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. Heat the product over low heat for 2-3 minutes, then serve.

Cheddar

• Cooking time: 20 minutes.
• Servings Per Container: For 4 Persons.
• Calorie content of the dish: 392 kcal / 100 g.
• Purpose: lunch / dinner.
• Cuisine: French.
• Complexity of preparation: low.

You need to choose the gravy for each dish individually, since each type of cheese is in better harmony with certain products. So, the macaroni 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. Optionally add a few grams to Cheddar sauce walnuts, which must first be finely chopped with a knife, or mustard seeds.

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 butter in a skillet, remove container from heat.
2. In a separate bowl, combine the seasonings with the flour. Gradually pouring in the milk, stir the mixture. You should get a homogeneous liquid substance.
3. Place a bowl of milk mixture over low heat as a thickener. Do not stop stirring food while heating (it will take no longer than 5 minutes).
4. Combine all the ingredients with the grated Cheddar, stir them thoroughly until the cheese dissolves and the mass is perfectly homogeneous.

Parmesan

• Cooking time: 25 minutes.
• Servings Per Container: For 4 Persons.
• Calorie content of the dish: 400 kcal / 100 g.
• Purpose: lunch / dinner.
• Cuisine: French.
• Complexity of preparation: low.

Creamy Parmesan sauce will be an ideal addition to pasta, lasagne, potatoes, porridge. It is very simple to prepare it, while the gravy is unforgettably tasty, piquant, aromatic. There is no secret in the cooking technology, while you will not spoil the dish by adding various spices, squeezed garlic, nuts, mustard, etc. to it. 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 the cream or milk in a saucepan.
2. The cheese should be grated.
3. Melt the butter in a frying pan, then here you need to fry the flour until golden brown. In this case, the fire should be minimal.
4. Pour milk / cream into the pan in a thin stream, without stopping stirring the mixture.
5. Then sprinkle the mixture nutmeg, pepper, salt.
6. Add the cheese shavings to the bowl and cook the cheese gravy, stirring occasionally, for 3 minutes.

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