Cream sauce is a versatile French sauce with many recipes. Cheese sauce: recipes How to make creamy cheese sauce

This is a good cheese sauce, not for those on a diet. Nourishing, tasty and simple. My recipe was invented out of necessity because I forgot about the sauce for the fish. Completely. Therefore, I cooked it in 10 minutes, or even less, because the fish was already in the oven, the rice was almost cooked, but there was still no sauce. You understand that sauce is a necessity, not an indulgence, right?

Required:

40 g butter
1 tbsp. flour
200 g cream, used 11 percent
100 g parmesan, grated finely
salt, ground black pepper

Place the frying pan over medium heat and melt the butter in it. then add flour and mix actively to obtain a homogeneous mass, keep on fire for several seconds.

Gradually the mass will acquire a brown color, we do not expect this. We don't need brown. It should work out like this.

Now we add cream and voila! stir it all with a whisk. Maybe someone already does this, but I just thought of using a whisk to get rid of flour lumps in the sauce. Mix everything thoroughly with a whisk and bring to a boil.

If the sauce is too thick for you, add more cream. Salt and pepper to taste, mix again.

Add the grated cheese and heat, stirring, until it melts.

We used this sauce with baked tilapia fillet. We really liked this combination. Again, this is not for dieters. Fish is more filling with sauce, that’s a fact.

Bon appetit!

To prepare an appetizing 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 only have a couple of minutes to prepare dinner. A truly delicious treat will be made with a delicate 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 perfect for any dish.

The selected pasta is boiled in salted boiling water until fully cooked.
While the base is being prepared, the cheese is grated on a grater with the smallest holes.
In a small saucepan, milk is combined with butter and spices. The mixture can be slightly salted.
The mixture is left over medium heat until the cheese is completely melted.
Finished spaghetti or other products are placed in a colander, but not washed.

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

With the addition of sour cream

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

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

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

From processed cheese

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

This sauce can be added to spaghetti.

Olive oil is heated in a saucepan. The creamy component is immediately added to it.
Chopped garlic is fried in this mixture. After 3-4 minutes, milk is poured in and pieces of processed cheese are added.
All that remains is to add salt, seasonings and grated cheese.

Cook the sauce over low heat while stirring until thickened.

Cheese-garlic sauce

Ingredients: 430 g sharp cheddar cheese, 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.

The butter is cut into pieces and placed in a saucepan. It needs to be melted and heated over medium heat until numerous bubbles appear.
Flour is poured into the hot mass. To prevent the sauce from turning out with lumps, you must first sift it a couple of times through a fine sieve.
After thorough mixing, garlic, cut into small pieces, is added to the mixture. The ingredients must be whipped until the mass acquires a light brown tint.
The heat is reduced, and milk is poured into the saucepan in a thin stream. Whisking continues until the mixture boils. It should be left in this state for about 1 minute.
Next add grated cheese. The ingredients are mixed until smooth.
Salt and pepper are added.
All that remains is to whisk the sauce and cool it slightly.

This addition is served warm with pasta and other side dishes.

Gourmet version of blue cheese

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

The delicacy sauce will be a real find for gourmets.

Melt the butter in a large saucepan over low heat. To speed up the process, you should first cut it into pieces.
Flour is poured into the resulting liquid. The mixture immediately begins to whisk to prevent the formation of lumps.
The flour is fried in butter until it becomes light cream.
This is where the milk is poured. It must be hot. Continuous stirring continues.
Add pieces of cheese, a mixture of peppers, and the required amount of salt.
The mixture is left on the 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.

Homemade Parmesan sauce

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

First, the fish fillet is ground in a blender.
Sour cream and cheese are added to the anchovies.
Pepper, mayonnaise and lemon juice are sent to the same container.
All ingredients are mixed and blended until smooth using a suitable blender attachment.
The resulting sauce must be transferred to a glass container and covered tightly with a lid.

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

You need to choose fatty and high-quality butter. The spread definitely won't work. It will only spoil the finished sauce.

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

The mass is left on the fire until it acquires an appetizing 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 the container with other products in a thin stream. It must be preheated in advance.

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

Once the cheese has completely melted, the resulting sauce can be poured over ready-made hot pasta, stewed vegetables, or other side dish of your choice. It also goes well with chicken dishes.

Cream cheese sauce

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

In a frying pan on medium heat, melt the pieces of butter. Flour is poured here. The ingredients are mixed until smooth.
When the mixture turns brown, you can pour cream into it. The ingredients are mixed with a whisk so that no lumps appear in the sauce. The mass is brought to a boil.
Next, you can add salt, pepper, and grated cheese to the mixture.
When the cheese component has melted, the dish is completely ready.

Of course, few people make spaghetti sauce. If he does cook it, it’s most often just gravy with the meat. Did you know that Italians don’t eat pasta without sauce at all? Moreover, they prepare it using the water that remains from the pasta. Let's learn to eat tasty and satisfying?

Today, four pompous sauces will conquer you: creamy, creamy tomato, creamy mushroom and creamy cheese. Doesn't that sound delicious?

We will only use them for spaghetti, but we ask you not to stop there. These sauces can be served with vegetables and meat. Moreover, vegetables and meat can be cooked in such sauces! Sauces can also go with side dishes. That is, for example, rice with creamy mushroom sauce. Or veal with buckwheat and cream cheese sauce. It’s simply hard to say that it’s tasteless!

Next, we ask you to pay attention to the list of recommendations about which cream is better to use, which ones are more natural and which ones should not be used. After this, you can go shopping and cook dinner or lunch.

The most important component for us at the moment is cream. Which ones to take so as not to make a mistake? Let's dig into this deeper.

When choosing pasteurized cream, be sure that you are buying a product that is practically “from the cow.” This is real cream, the shelf life of which (under the right conditions) is up to four days and not a minute more;
Sterilized cream is processed differently and therefore contains stabilizers. Thanks to them, cream can stand on the shelf from 30 days to 6 months (!);
For the sauce, it is best to take cream from 15% to 30% - this is the optimal percentage to add to the sauce;
If the cream has already been purchased, then pour it into a glass. If yellow grains are separated or present, try stirring the mixture with a whisk. Has everything fallen into place? The cream is still good;
If the mass remains the same or you see white flakes in the cream, then it is better not to use such a product even under heat treatment conditions.

When buying cream, be extremely careful. Be sure to read the information on the packages and check the expiration date with the current date. Oh yes! Real cream contains only one word - cream. But it is unlikely that you can find these on sale here.

Easy Creamy Spaghetti Sauce

Cooking time

calorie content per 100 grams

Classics are always good, necessary and in demand. Isn't that right? If you agree with us, quickly write down what to do and make sure it's a matter of fifteen minutes.

How to cook:

Tip: if you want the sauce to be spicy, you can add a little chili powder or add the whole pod to the raw cream and remove it at the end.

For lovers of mushroom taste and aroma, we strongly recommend preparing the following sauce for the next dish that will be on your table.

How much time - 40 minutes.

What is the calorie content - 160 calories.

How to cook:

Remove the skins from the onion, cut off the ends and wash the head;
Next, cut it into small cubes;
Cut the butter into cubes too and place in a saucepan;
Place it over low heat and let it melt;
Add onion to the oil, immediately add salt and pepper;
Simmer it in oil until transparent;
Clean the caps and stems of the mushrooms with a sharp knife;
Cut them into slices or small cubes - depending on your taste;
Add the mushrooms to the onions and wait until they brown;
Next, pour in the cream, a little more salt and black pepper;
Peel the garlic and chop it using a convenient method;
Add it to the sauce along with the nutmeg;
Let it simmer for fifteen minutes - during this time the mass will boil down a little and thicken;
Grate the cheese and add to the sauce;
Stir until the cheese melts and add lemon juice;
At this stage, the saucepan can already be removed from the heat and served with the dish.

Tip: You can add a handful of herbs to the sauce for variety. They will give not only a pleasant color to the sauce, but also an incredible aroma. It could be rosemary, thyme, basil.

For lovers of stretchy and hot cheese, we can offer this sauce. Due to the fact that it is based on cheese, it can drive you crazy not only with its taste, but also with its aroma!

How long is it - 20 minutes?

What is the calorie content - 232 calories.

How to cook:

Grind the cheese with a grater of any size. But here it is better to use small ones so that the cheese is smaller and melts faster;
Peel the garlic, cut off the ends and chop it in a convenient way;
Pour cream into a saucepan and place it on the stove, turning on low heat;
Bring the cream to a boil and then add cheese to it;
When melted, add nutmeg, pepper and salt;
Add the garlic, mix the mixture and cook for another five minutes.

Tip: to make the sauce “different from everyone else’s”, add more than just one type of cheese, but select several of your favorites. You will get something very unusual!

Tomato sauces have been competing with cream sauces for many years. Let's give them a chance to prove themselves together here and now. It will be delicious!

How much time - 10 minutes.

What is the calorie content - 108 calories.

How to cook:

Peel the bulbs;
Cut off the root parts of both heads and wash them;
Next, cut the onion into small cubes;
Fill a small saucepan with water and place it on the stove;
Turn on high heat until the water quickly comes to a boil;
At the same time, place a frying pan on the stove and heat it up;
Then add oil and heat it up;
Add onion to hot oil and simmer until soft;
Wash the tomatoes and make a cross-shaped cut on the back of each fruit;
Place vegetables in boiling water for one minute;
When time has passed, use a slotted spoon to transfer the tomatoes into cold water, you can even add ice;
After a few seconds, you can peel off the vegetable peels;
Cut out the stems and puree them using a blender;
Pour the tomatoes into the onions along with the cream;
Add more adjika, basil and pepper;
Stir the mixture, bring to a boil and cook for five minutes, stirring.

Tip: To make the sauce rich and flavorful, use butter.

When some of the products are already stewed in a frying pan or saucepan, then under no circumstances should you add hot or even warm cream to them. They will curl up and the sauce will be ruined. The cream should only be cold.

When buying an onion, be sure to touch it. It often happens that wet/wet onions are sold. This is a sign that it is already spoiled, and the moisture came from the bottom of the container. This is where the liquid from spoiled bulbs flows. In such places there is often a terribly unpleasant aroma.

If your cream is quite fat, then the butter can be with the lowest percentage of fat content. But, in principle, this is a matter of taste.

You can add your own spices to any of the four sauces to improve their aroma and taste. It can be spicy herbs, paprika. You can also add garlic or chili to make the sauce spicy. You can give a cinnamon stick for those who like culinary experiments. Well, or everyday products in the form of peppers, young onions, and so on.

To eat deliciously, you don’t have to travel or go to a restaurant. You need to put water on a boil, boil the spaghetti and during this time cook such a sauce that after tasting your dish, guests will simply swallow their tongues. We have helped you with this a little by recommending the best sauces from the best. Bon appetit!

Even the most familiar foods can seem like heavenly food if you season them with a delicate sauce made with cheese. It can be used to complement completely different dishes, be it vegetable stews, 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 turns out to be more tasty and healthy. There's nothing quite like home-cooked food topped with a flavorful, tangy cheese gravy. Making cheese sauce is quick and easy, 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 of the pasta sauce will be the products that are used to prepare Bechamel sauce - flour, butter, milk. By supplementing this list of ingredients with different types of cheese and certain spices, you can get a unique, delicious cheese sauce for pasta every time. To give the gravy a special piquancy and spiciness, you need 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

The 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 call for spaghetti to be topped with cheese, and each variation involves the use of different ingredients. Products are selected based on the personal tastes of the cook and the meat/fish dish that will complement the side dish. As a rule, cream or fresh milk is added to spaghetti cheese sauce.

To the meat

Even meat simply fried in a frying pan acquires a refined, incomparable taste when served with cheese sauce. The classic sauce with cheese, called mornay, is prepared on the basis of bechamel cream, into which hot melted cheese is added. Some chefs simplify the process of preparing the product by replacing bechamel with essential cream. Cheese sauce for meat perfectly complements the main dish if you use cheeses such as Parmesan or Cheddar.

To the fish

Gravy allows you to make dishes more tender and at the same time rich; the sauce adds sophistication to the food, enhancing the taste of the fish. This easy-to-make addition transforms an everyday meal into a festive one. By constantly combining seasonings and introducing new ingredients into the recipe, you can prepare a completely different cheese sauce for fish each time, without repeating yourself and without setting your 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 impart new savory notes to food, giving everyday food sophistication and special tenderness. There are different variations in preparing the cream; you should choose the appropriate cheese sauce recipe based on the main dish with which it is served. Don’t be afraid to experiment by introducing unusual ingredients and different types of cheese into the classic recipe.

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 consistency 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, with medium fat being the ideal option. The creamy cheese sauce prepared according to the proposed recipe is airy, light, and tender.

Ingredients:

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

Cooking method:

Fry the flour in a dry frying pan or saucepan until golden brown.
Add the oil here, stir until smooth.
Fry the mixture, pour cream into it, boil the flour mixture for 2 minutes over medium heat, stirring constantly.
Season the ingredients with salt and pepper. If desired, you can add nutmeg sauce.
Remove the pan from the stove after 5 minutes, let the mixture cool, and then you can season the main dish with it.

From processed cheese

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

The cream cheese sauce recipe does not require a large number of ingredients or free time. The filling will serve as an excellent addition to baked or fried potatoes, meat and fish dishes. This cream is delicious to eat, even just spread on bread. Before starting cooking, it is better to place the processed cheese in the freezer, then it will be easier to grate. 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:

Separate the whites from the yolks, beat the latter with a whisk or blender until completely smooth. The mass should lighten.
Add salt and granulated sugar to this, after which you need to pour sunflower oil into the container in a thin stream and mix everything again. The resulting mixture will have the thickness of mayonnaise.
Remove the processed cheese from the freezer, grate it, add it to the sauce base and whisk.
It is worth reusing the blender after adding proteins to the mixture. Then pour the prepared dressing into a saucepan and hold over medium heat for 1 minute, stirring with a tablespoon or whisk to avoid the appearance of lumps. During this time the sauce will become thick and viscous.

Cheese and garlic

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

Everyone who has ever tried cheese-garlic sauce speaks of its taste as bright and piquant. For cheese fans, this sauce will become one of their favorites: it can be combined with almost any product, be it a side dish, appetizers, 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. Below is a step-by-step recipe for cheese sauce at home, which is extremely easy to prepare and eats very quickly.

Ingredients:

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

Cooking method:

You need to take a deep bowl, grate cheese into it, add salt, season with a mixture of peppers, rosemary powder, and add finely chopped herbs.
Send crushed garlic, melted butter and milk here. Next, this mixture is whipped with a blender, after which it should be placed on low heat to melt. The ideal option is a water bath or double boiler.
When heating, the mixture must be stirred frequently to prevent the ingredients from curdling. Once the sauce is perfectly smooth, add olive oil to the mixture. After mixing the mixture again, serve it as an addition to the main dish.

From blue cheese

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

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

Ingredients:

heavy cream – 200 ml;
blue cheese – 100 g;
pepper.

Cooking method:

First, bring the cream to a boil by turning on low heat. Cook the product until thickened.
Next, you need to cut the cheese into small pieces and add it to the cream. The hot liquid will gradually melt the product.
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.
Purpose: lunch/dinner.
Cuisine: French.
Difficulty of preparation: low.

Sour cream and cheese sauce is not only tasty, but also healthy. This dressing, made at home, can replace mayonnaise, seasoning salads with it and adding it to all kinds of snacks. Sour cream filling goes well with any meat, including chicken. In addition, it goes well with side dishes and fish. Fans 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:

Finely grate the cheese, combine it with sour cream and beaten eggs.
Beat the mixture thoroughly until smooth.
Melt the butter in a water bath, add the melted liquid along with the cream to the egg mixture, mix thoroughly.
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.
Purpose: lunch/dinner.
Cuisine: French.
Difficulty of preparation: low.

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

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

Parmesan

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

Creamy sauce with Parmesan will be an ideal addition to pasta, lasagna, potatoes, and cereals. It is very simple to prepare, and the resulting gravy is unforgettably tasty, piquant, and aromatic. 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 on 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:

Heat cream or milk in a saucepan.
The cheese should be grated.
Melt the butter in a frying pan, then fry the flour until golden brown. The fire should be minimal.
Add milk/cream in a thin stream to the pan, continuously stirring the mixture.
Then sprinkle the mixture with nutmeg, pepper, and salt.
Add cheese shavings to the container and cook the cheese sauce, stirring, for 3 minutes.

Video

Cooks know how much sauce can change the taste of a dish. Despite the saying that sauce makes up for the cook's mistakes, it itself can tell a lot about the skill of the one who prepared it. Making some sauces requires more skill and dexterity than frying a chop or boiling pasta. However, there are sauces that, despite the ease of preparation, have a rich taste, exquisite aroma and delicate consistency and at the same time can transform the taste of any dish. These include cream sauce. It has many variations, which is due to the possibility of adding, in addition to the main ingredients, a variety of additional ingredients. The main product used to prepare cream sauce is cream; additional products can be herbs, cheese, mushrooms, olives and other products.

Cooking features

Everyone can master the technology of making creamy sauce. However, if you don’t know how to make it correctly, failures may occur at first, and the sauce will not become a decoration for the table. To ensure that the process of preparing the creamy sauce goes smoothly and the result meets your expectations, you need to take the advice of experienced chefs.

The main component of cream sauce is cream. It is best to take it with medium fat content, that is, about 20%. Some people suggest replacing cream if it is unavailable with full-fat milk or low-fat sour cream, but in fact this is not the best way out of the situation. The fact is that it is no coincidence that a sauce prepared with milk is called not creamy, but milky - it differs in taste, albeit slightly. A true gourmet will also never confuse the taste of creamy and sour cream sauces.
Flour is most often used to thicken cream sauce. Before combining it with the rest of the ingredients, it must be sifted and fried in a frying pan until caramel color. This will prevent lumps from forming and will give the sauce a delicious creamy hue.
Flour for cream sauce is most often fried in butter. It allows you to emphasize the creamy taste of the sauce, making it even more tender. However, low-quality oil can not improve the taste of the sauce, but ruin it irrevocably. Therefore, when buying butter, always pay attention to the composition, so as not to buy a spread under the guise of butter, and the expiration date. Fresh, high-quality oil is not too yellow, smells pleasant, has a sweetish taste, melts easily in the mouth, leaving a pleasant aftertaste.
The most common problem that beginner cooks encounter when preparing cream sauce is the formation of lumps in it. It will be much easier to avoid their formation in the sauce if you pour cooled cream into the boiling oil with fried flour in a thin stream, while still whisking it.
If you still cannot avoid the formation of lumps in the sauce, strain it through a sieve and bring to a boil again.

You can serve the creamy sauce with any dish. It is usually used hot. If it has cooled down, you can reheat it. It is best to do this in a water bath, but you can also reheat it in a saucepan over low heat or in the microwave.

Classic cream sauce recipe

wheat flour – 20 g;
butter – 20 g;
cream – 0.2 l;
salt, ground black pepper - to taste.

Cooking method:

Melt the butter in a frying pan.
Add sifted flour.
Fry it in boiling oil for a minute.
Pour in the cream in a thin stream. Whisk the contents of the pan vigorously.
Add salt and pepper to taste.
While stirring, cook the sauce over low heat until it thickens.

The classic cream sauce is versatile. It will improve the taste of pasta, vegetable casseroles, meat and fish.

Creamy sauce with cheese and garlic

hard cheese – 160–180 g;
cream – 0.2 l;
garlic – 2 cloves;
nutmeg - on the tip of a knife;
salt, pepper - to taste.

Cooking method:

Finely grate the cheese.
Pass the garlic through a special press.
Pour the cream into a small saucepan and bring it to a boil.
Add cheese. Cook it in the cream, stirring until it is completely melted.
Add garlic, cook for a couple of minutes.
Add nutmeg, pepper and salt to the sauce. Stir.
Continue cooking, stirring, for another 5 minutes.

Cheese sauce made according to this recipe can be used for spaghetti, fish, meat, and vegetable dishes. It turns out quite thick without adding flour - a thick consistency can be achieved by using cheese.

Creamy sauce with cheese and raw yolks

cream – 0.25 l;
butter – 100 g;
hard cheese – 100 g;
chicken egg yolks (raw) – 2 pcs.;
broth – 125 ml;
nutmeg - a pinch;
fresh dill – 20 g;
salt, pepper - to taste.

Cooking method:

Cut the butter into small pieces and place in a bowl.
Melt the butter in a water bath.
Coarsely grate the cheese and place it in the oil.
Pour in the cream and broth at the same time. It is better to choose the broth depending on what you are going to serve the sauce with. If you are going to pour it over dishes made from different products, it is better to cook it with meat broth.
Heat, stirring, until cheese melts.
Wash the eggs. Break them up, separating the yolks from the whites.
Grind the yolks and add them to the sauce. Stirring, cook for 5 minutes, without letting the sauce boil.
Chop the dill with a knife, add it to the sauce with salt, pepper, and nutmeg. Mix thoroughly and remove from heat after 2 minutes.

The sauce made according to the given recipe turns out tender and fluffy. It goes well with pasta and vegetables. However, you can cook it only if you are well informed whether the chicken that laid the eggs whose yolks you intend to add to the sauce is healthy. Otherwise, it is safer to find another recipe.

Creamy sauce with boiled yolks

cream – 0.25 l;
hard cheese – 70 g;
chicken egg – 2 pcs.;
garlic – 1 clove;
salt - to taste.

Cooking method:

Coarsely grate the cheese.
Hard boil the eggs, peel them. Remove the yolks and mash them with a fork.
Add a little cream to the yolks and beat. Dilute with remaining cream.
Crush a clove of garlic in a mortar.
Add crushed garlic and shredded cheese to the cream. Place over low heat or water bath.
Heat the mixture, whisking it constantly until the cheese is completely melted.

This sauce will be an excellent addition to fish dishes, although it is not forbidden to serve it with pasta, meat, and vegetables.

Creamy sauce with onions and spinach

cream – 0.2 l;
butter – 40 g;
dry white wine – 20 g;
onions – 100 g;
garlic – 1 clove;
fresh spinach – 50 g;
salt - to taste.

Cooking method:

Remove the skin from the onion. Cut the onion into small pieces.
Wash and dry the spinach and chop it coarsely.
Finely chop the garlic with a knife.
Melt 20 g of butter in a frying pan. Place the onion in the oil and fry it until soft.
When the onion becomes transparent, pour in the wine and continue cooking until the wine has evaporated almost completely.
Pour in the cream and wait for it to boil. Remove from heat.
Melt the remaining butter, add the spinach and garlic, and simmer for 5 minutes.
Place the spinach in the cream and beat the sauce with a blender until it reaches a smooth, smooth consistency.

Familiar dishes with this sauce will acquire a new taste and will be perceived as new and refined.

Creamy sauce with mayonnaise and mustard

cream – 0.2 l;
mayonnaise – 100 ml;
table mustard – 20 ml;
lemon juice – 20 ml;
salt - to taste.

Cooking method:

Combine all ingredients.
Beat the sauce with a mixer or blender. You can get by with a regular whisk.

This is one of the simplest sauces; you don’t need kitchen equipment to prepare it, and it doesn’t require heat treatment. This version of the creamy sauce goes best with fish.

Creamy sauce with carrots and melted cheese

cream – 0.2 l;
wheat flour – 20 g;
processed cheese – 30–35 g;
carrots – 100 g;
onions – 50 g;
garlic – 2 cloves;
soy sauce – 5 ml;
vegetable oil – 40 ml.

Cooking method:

Wash and peel the vegetables.
Finely grate the carrots, cut the onion and garlic into small pieces.
Fry the vegetables in vegetable oil, add soy sauce to them, simmer for 2-3 minutes.
In another frying pan, lightly fry the flour, pour in the cream, whisking it.
Add cheese to the cream and wait until it melts. The sauce should thicken during this time.
Combine the cream with vegetables, beat with a blender.

The sauce made according to this recipe has a very pleasant color. It goes well with meat, vegetables and pasta.

Creamy sauce with mushrooms

cream – 0.2 l;
flour – 20 g;
butter – 40 g;
mushrooms (porcini or champignons) – 100 g;
salt, spices - to taste.

Cooking method:

Wash the mushrooms, dry them, cut them into slices and fry them in butter, using half of what is specified in the recipe.
Fry the flour in the remaining oil, pour in the cream, preparing a classic cream sauce.
Add the mushrooms and cook them in the sauce for a couple of minutes. Beat the sauce with a blender while chopping the mushrooms.

This creamy sauce has a seductive aroma and is suitable for any dish, especially vegetable and meat.

Cream sauce is a universal seasoning that will improve the taste of any dish. At the same time, even an inexperienced housewife can handle its preparation.