Sauces complement and improve the taste of any dish. Now we will tell you some interesting recipes for cooking cream sauce.
Classic cream sauce
Ingredients:
- cream of 20% fat content - 200 ml;
- flour - 1 tbsp. a spoon;
- butter - 1 tbsp. a spoon;
- salt, pepper - to taste.
Preparation
In a dry frying pan fry the flour until it turns golden. Then add the butter and mix well, add the cream and bring the mixture to a boil, boil for 2-3 minutes, stirring. Salt and pepper add to taste.
Creamy sauce with mushrooms
Ingredients:
- fresh champignons - 200 g;
- garlic - 3 cloves;
- cream - 1 glass;
- Butter 4 tbsp. spoons;
- greens, salt, nutmeg, black pepper - to taste.
Preparation
In a frying pan, melt the butter, put the garlic through the press. Minutes through 3 we add mushrooms, cut by plates. Stew for another 5 minutes, and then pour in the cream, in a small fire, simmer all together for 10 minutes, salt, pepper, add nutmeg and shredded greens to taste.
Creamy sauce Alfredo
Ingredients:
- butter - 50 g;
- fatty cream - 250 g;
- garlic - 1 clove;
- grated parmesan - 1.5 cups;
- chopped parsley - 3 tbsp. spoons;
- salt, pepper - to taste.
Preparation
In a frying pan, melt the butter, pour in the cream and boil for about 5 minutes. After that, add crushed garlic and cheese, mix everything very quickly, add chopped parsley, salt, pepper to taste and remove the sauce from the fire. If you want the sauce to be thicker, you can add 1-2 teaspoons of flour.
French cream sauce for salads
Ingredients:
- vegetable oil - 150 ml;
- vinegar - 70 ml;
- Dijon mustard - 1 teaspoon;
- shallot onion - 1 piece;
- cream of 25% fat content - 3 tbsp. spoons;
- dry salad grasses - 1 teaspoon;
- salt, white ground pepper - to taste.
Preparation
Mix the vegetable oil, vinegar, lettuce, salt and pepper. Chop the shallots and add them to the sauce. There we put mustard and mix. Then spread the cream and stir again, if you need more salt and pepper to taste. That's all, you can fill them with salads!
Creamy mustard sauce
Ingredients:
- cream - 350 g;
- mustard - 2 teaspoons;
- broth - 150 g;
- butter - 30 g;
- salt - to taste.
Preparation
Bring the broth to a boil and add a thin trickle of cream, stirring constantly. Now add mustard and simmer for 3-4 minutes sauce, without stopping to stir. After that, add salt and pepper to taste, remove it from heat and add butter. At the very end, whip the resulting mass with a fork.
Dutch cream sauce
Ingredients:
- butter - 250 g;
- lemon juice - 1 tbsp. a spoon;
- yolks - 3 pieces;
- salt pepper.
Preparation
In a water bath, melt the butter. In the yolks add a pinch of salt and whisk them to a state of lush foam, add melted butter, add lemon juice, pepper to taste.
Creamy pasta sauce
Ingredients:
- fat cream - 125 ml;
- bacon - 450 g;
- grated cheese - 80 g;
- shallots - 4 pieces;
- onion - 1 pc .;
- egg yolks - 3 pieces;
- garlic - 1 clove;
- olive oil - 5 teaspoons;
- salt pepper.
Preparation
In a frying pan, heat the olive oil, add crushed shallots to it and extinguish it until soft. Then we put onions, cut into half rings, fry for about 5 minutes and lay out bacon, cut into strips. Fry until half cooked, then add crushed garlic and remove the frying pan from the fire. In a deep plate, whisk yolks, pour in cream, put cheese, salt and pepper to taste. For pasta, first lay onion mixture with bacon, and pour on top with egg-creamy mass, and then mix everything.