How to make creamy sauce: spicy or mild, for spaghetti, fish, meat and vegetables. How to make cream sauce Make cream sauce

Making a good sauce is a real art. Some even say that it can be used to brighten up and disguise all the imperfections in a dish. A successful sauce helps a completely ordinary dish sparkle with new colors, surprise with unexpected notes and shades of taste, gain piquancy, originality and extraordinary juiciness. Thanks to the sauce, two completely identical dishes turn into completely different ones.

Today we will talk about cream sauce, the most popular, beloved and in demand in all countries. This universal sauce amazes with its taste, tenderness and harmonious combination with all kinds of dishes. There are several dozen different cream-based sauces, which cannot be described in one article. But we tried to collect the most proven recipes for making creamy sauce, which have a huge number of fans. Try to prepare a wonderful sauce from the simplest and most accessible products, diversify it with your favorite spices and herbs, make your diet rich and saturated. Creamy sauce is always tasty, satisfying, elegant and interesting.

Classic cream sauce

Having learned how to perfectly prepare the sauce according to this recipe, you will be able to experiment and add new original notes to it every time. Thus, based on one sauce, many different ones can be obtained.

Components:

cream – 200 ml
butter and flour - 15 g each
pepper, salt and nutmeg - 2 g each

In a dry frying pan, fry the flour, seeing a slightly golden color, add oil, mix well. After a minute, pour in the cream and boil the sauce for 2 minutes. It is important not to stop stirring to prevent lumps from appearing. Salt to taste, add pepper and nutmeg. We enjoy the most delicate creamy taste.

Creamy spinach sauce

Simply incredibly harmonious taste, sophistication and beneficial properties in one sauce. It will ideally complement salads, become an excellent spread on toast and crackers, and add a touch of completion to fish and seafood dishes.

Ingredients:

heavy cream – 1 cup
butter – 20 g
spinach – 30 g
onion – 1 pc.
garlic – 1 clove
pepper, salt, sugar, nutmeg - to taste
lemon juice – 5 drops

Pour boiling water over the spinach leaves for one minute, chop the onion into small cubes and grate the garlic. Squeeze the spinach, get rid of excess liquid, chop it finely and get an almost homogeneous puree. Fry the onion and garlic in butter, cook until transparent for 3-4 minutes. Pour in cream, lemon juice and all the spices with sugar. Bring the sauce to a boil and simmer over low heat so that the cream does not curdle. When you see rare bubbles on the surface of the sauce, start adding spinach and cook for a couple of minutes. Serve warm or cold as desired. We get real pleasure from the pleasant aroma, rich and piquant taste.

Creamy sauce with herbs

This version of the sauce is an excellent addition to hot and cold fish dishes. Without spending a lot of time and effort, you will get an excellent result that anyone will like. You will definitely appreciate its tenderness, richness and pleasant thickness.

Take:

cream – 1 glass
dill and green onions – 10 g each
butter - 1 table. spoon
Provençal herbs – 1 teaspoon
ground bay leaf – 2 pinches
salt - to taste
garlic – 2 cloves

Pour the cream into a small saucepan, add Provençal herbs and bay leaf. These spices will not only improve the taste of the dish, but also help digestion. Then add finely chopped garlic, chopped dill and green onions. Cook the sauce, stirring vigorously, for 3-4 minutes, then add the butter and remove from the heat after just a few seconds.

Creamy sauce with cheese

This thick yellow sauce goes well with vegetables, fish and meat dishes.

cream – 250 ml
meat or fish broth - 100 ml
butter – 50 g
hard cheese – 50 g
yolks – 2 pcs.
nutmeg – 2 g
dill – 0.5 bunch
salt – 3 g

Add grated cheese, broth and cream to the melted butter. Heat the mixture until smooth, stirring constantly. Add yolks, salt, nutmeg. Cook for about 4 minutes, without bringing to a boil, then remove from heat and sprinkle the sauce with chopped dill.

Delicious creamy mint sauce

Using this recipe, you will get a sauce with a subtle, refined taste that will perfectly complement your favorite seafood dishes. Fried squid, stewed shrimp and mussels will take on a completely new taste thanks to this sauce.

Components:

cream – 1 glass
olive oil – 1 table. spoon
lemon juice – 1 teaspoon. spoon
dried basil – 3 g
dried mint – 2 g
sea salt and pepper mixture - to taste

Grind the basil and mint in a mortar, mix the cream with lemon juice and butter. Add dried herbs, pepper and salt to your taste. By the way, this mass can be whipped with a blender or mixer. In this case, you will get an excellent spread on pita bread, bread or crackers.

The sauce can make any dish tastier, more tender, and juicier. They can complement vegetable, chicken, and fish treats. Recipes for creamy sauces are considered universal. They are perfect with pasta and other lunch options.

The most popular cream sauce recipe today is the classic one. This is a simple and quick option for which you don’t have to select any special ingredients.

Ingredients:

flour – 1 tbsp. l.;
oil – 1 tbsp. l.;
cream - 1 full glass;
salt, ground pepper.

Preparation:

Fry the flour in a dry bowl. It should become slightly golden.
Add pieces of butter. Stir and wait until they melt.
Pour in the cream. Add dry ingredients.
After boiling, leave the sauce on the stove for another couple of minutes.

You can improve the taste of this addition to dishes using your favorite spices.

With added mushrooms

Usually modern cooks add champignons to the creamy sauce. But it is the porcini forest mushrooms that will make it especially fragrant. The product can be used in dried form.

Prepare in advance:

dried mushrooms of the selected type – 80 g;
oil – 3 – 4 tbsp. l.;
whipping cream - a whole glass;
premium flour – 1 tbsp. l.;
regular medium-sized salt.

Algorithm of actions:

The first step is to rinse the mushrooms very thoroughly and then fill them with cold, clean water. Leave in this form for approximately 5 – 6 hours.
Wash the mushrooms again after the specified time, boil until fully cooked and finely chop with a sharp knife.
Heat a cast iron skillet. Melt the butter on it and immediately pour all the flour on top.
Stirring continuously, heat the mixture.
Pour in cream, add salt. Mix everything.
Place the prepared mushrooms in the pan last. Simmer the mixture for another 2 – 4 minutes. Remove from the burner and place in a convenient container.

Pour creamy mushroom sauce over pork or chicken.

Cooking with cheese

Various types of cheese are suitable for this recipe, including the usual “Dutch” and “Russian”.

But only Parmesan will allow you to fully reveal the taste of the sauce. If there is such an opportunity, it is worth using it.

Prepare the following products:

premium flour - spoon;
a piece of butter – 30 – 40 g;
cream – 1 tbsp;
“Parmesan” – 100 – 120 g;
salt and a mix of ground peppers.

Sequencing:

Heat a frying pan over medium heat. Melt butter on it. Add flour.
Leave the mixture on the fire, stirring frequently. Gradually it should acquire a brownish color.
Pour in the cream. Repeat thorough mixing. There should be no lumps left in the future sauce.
Bring the mixture to a boil, sprinkle with salt and pepper to taste.
Add chopped Parmesan. Wait until the product melts.

The prepared creamy cheese sauce will perfectly complement potato, carrot or other vegetable cutlets.

Creamy garlic sauce

The sauce for this recipe is not too spicy. Garlic just adds spice to it.

Ingredients:

fresh garlic cloves – 5 – 6 pcs.;
cream - a full glass;
butter – 60 g;
salt and pepper - a pinch.

Preparation:

Melt the entire stated amount of butter in a frying pan. Add peeled and finely chopped garlic to it.
Cook food for about 1 minute. During this time, the garlic aroma should develop. It is important to ensure that the garlic pieces do not burn.
Pour in the cream and bring to a boil. Be sure to stir them constantly during the process!
Add dry ingredients to the sauce. You can take red, black, white peppers or three together.
Keep the mixture on low heat until it thickens and becomes homogeneous.

Creamy garlic sauce even complements fish treats well.

With mustard

The main features of this sauce are pleasant sourness and spiciness. It's delicious poured over a juicy piece of fried or baked meat.

Ingredients:

yolks of three eggs;
cream - a full glass;
mustard - a couple of tbsp. l.;
premium flour – 1 tbsp. l.;
medium-sized salt.

Preparation:

To successfully prepare the sauce, you first need to mix the dairy product with the yolks. It is convenient to use a whisk for this purpose.
Pour the mixture into a saucepan. Add mustard.
Mix. Bring to a low boil.
Sprinkle the resulting mixture with flour on top and stir until it thickens.
Cool the sauce slightly and beat it with a mixer.

The resulting mass should be smooth and without the smallest lumps.

Addition to pasta

Pasta of various types will ideally complement a creamy sauce with the addition of both cheese and ham.

Ingredients:

heavy cream - half a glass;
ham – 430 – 450 g;
cheese – 70 – 80 g;
liquid yolks – 3 pcs.;
shallots – 4 pcs.;
white onion – 1 pc.;
garlic – 1 – 3 cloves;
olive oil – 4 tbsp. l.;
salt and a mix of ground peppers.

Preparation:

Chop the shallot very finely. Soften it in hot butter.
Add onion half rings. Continue cooking until soft and lightly golden.
Pour the ham slices into the frying pan with the onions and fry them until browned.
Lastly, add finely chopped garlic to the dish. After half a minute, remove the pan from the heat.
Separately, beat the yolks with a mixer at minimum speed. Add salt, pepper, grated cheese to them. Pour in the cream and mix everything.
Combine the two prepared masses.

Serve the prepared spaghetti sauce warm or chilled.

Creamy sauce for fish

If a sauce with cream is prepared for fish dishes, it is worth adding an alcoholic drink to it - dry white wine.

Ingredients:

fattier oil – 80 – 100 g;
dry white wine – half a glass;
flour – 1 tsp;
parsley – 30 g;
salt and a little ground black pepper.

Preparation:

Place all the butter in chunks into the frying pan. Melt it down.
Stirring the fat constantly, add flour to it.
Gradually pour in dry white wine.
Mix everything with a spatula. Heat the mixture until the alcohol completely evaporates.
Only after this add salt and pepper to the mixture and add chopped parsley to it.

If desired, the finished fish sauce can be slightly acidified with freshly squeezed lime/lemon juice.

How to make for pizza

A variety of creamy sauces are great for pizza. If it is vegetable or prepared with the addition of sausages, it is worth coating it with spinach mixture.

Ingredients:

heavy cream - a full glass;
butter – 25 – 30 g;
dry white wine – 25 – 30 ml;
onion - whole head;
garlic – 1 clove;
spinach - a whole bunch;
salt.

Preparation:

Fry small pieces of onion in half the fat in a cast iron frying pan.
Pour white wine into the rosy vegetable.
Keep the mixture on the fire until the alcohol evaporates.
Only then add warm cream and bring the mixture to a boil.
Separately, fry the garlic and herbs in the remaining fat. When the ingredients become soft, mix them into the sauce base.
Puree the mixture with a blender.

The resulting pizza sauce can be spread on the dough base or poured thickly over the selected topping.

Separately, beat the yolks carefully separated from the whites with a pinch of salt.

Mix the two prepared masses. Add lemon juice, strained from the seeds. Spice up.

Even just dipping croutons from day-old wheat bread into the resulting sauce is delicious.

French cream salad dressing

If you are already tired of the usual mayonnaise, you can replace it with the original dressing, which comes from French cuisine.

Ingredients:

sweet/bitter mustard – 1 tbsp. l.;
shallots – 1 pc.
white balsamic – 80 ml;
cottonseed oil/any other oil – 130 g;
heavy fresh cream - 2 tbsp. l.;
salt, white pepper flakes.

Preparation:

Mix salt with oil, pepper and vinegar.
Add finely chopped shallot and mustard. Mix everything with a wide wooden spoon.
Pour in cream. Repeat mixing.

Use the mixture immediately as an addition to the salad.

For any sauce discussed, it is important to choose fresh, quality cream. Their fat content should be above 20 percent.

Experiment with color by adding natural dyes (beets, carrots, spinach) to the ingredients. A little imagination and your chef’s masterpiece will sparkle not only with new aromatic notes, but will also pleasantly please the eye. However, do not forget - poorly prepared gravy can undo all your efforts and ruin the food. The most famous is the French "Béchamel". You don't have to go to an expensive restaurant to try it.

Five fastest recipes:

Quite quickly you will learn how to cook it, because recipes for creamy sauces are quite simple and unpretentious. Prepare a basic cream-based dressing. Having experienced the creation process, you will be able to vary its taste in the future. Include some pickled cucumbers in the classic version and lovers of Asian cuisine will appreciate your creation. Fans of Italian feasts will appreciate the recipe with grated Parmesan and herbs. To serve, use a porcelain jug - gravy boat. A beautifully set table will only add points to your culinary delights!

French sauce has a special creamy accent, airy texture and delicate aroma. There are different options for its preparation. By introducing additional ingredients into the composition, you can change the taste of the aromatic seasoning, making it piquant, garlicky, spicy, cheesy. The sauce will not overwhelm the taste of the main dish, but will only emphasize its merits and will be appropriate when serving both on a festive and everyday table.

5 rules for successful gravy

How to make creamy sauce at home quickly and easily? The secret of its creation is simple - fresh products, adherence to technology and a “culinary” mood. To help you cook without problems, pay attention to these five tips from experienced chefs.

Cream. Use a dairy product with 20-30% fat content. Do not replace them with sour cream, yogurt or milk - the taste of the cream will be different. To prevent the cream from curdling, add cooled product to the saucepan.
Consistency. For a thick and viscous mass, add a little flour or starch to the gravy.
Lumps. To avoid lumps in the sauce, first fry the flour in a frying pan until golden brown. If the appearance of lumps cannot be avoided, strain the mixture through a sieve and then boil again.
Best before date. Store the prepared cream sauce in an airtight container in the refrigerator for no longer than 24 hours. When using again, boil it for five minutes.
Additional components. All ingredients, except the main ones, are selected by the chef at his own discretion. Add mushrooms, capers, olives, cheese, nuts, spices and herbs, and chopped garlic if desired. These products will make the gravy even richer and more flavorful.

Classic cream sauce recipe...

Peculiarities. The classic recipe for cream sauce is a universal basis for delicious experiments. Mix it with different ingredients, get new options for airy gravy for main dishes. The cream successfully complements the taste of juicy meat, white and red fish, spaghetti, and fresh vegetable slices.

What it consists of:

cream 20% - 200 ml;
wheat flour - 20 g;
butter - 20 g;
salt, ground pepper.

Procedure

Fry the flour in a dry frying pan until caramelized.
Add oil, stir until smooth, simmer the ingredients over medium heat for two minutes.
Pour the cream into the saucepan, boil the mixture for several minutes, stirring constantly.
At the end, salt and pepper the mixture to taste.

... and 6 interesting variations

The basic ingredients of gravy are butter, cream and flour. It is dairy products that give it its delicate texture and mild taste. The creamy mixture is used to season vegetable salads, pour over meat appetizers, vegetables, side dishes, and use it for grilled chicken. Seafood is also stewed in a hearty sauce.

To the shrimp

Peculiarities. Shrimp differ from other seafood because of its delicate flesh. The exquisite taste of the cream, its thick texture and subtle aroma of Italian herbs will not leave anyone indifferent. It’s easy to prepare a delicate creamy sauce correctly, as well as surprising your household with a delicious dish.

What it consists of:

cream 20% - 250 ml;
butter -30 g;
garlic - five cloves;
Italian herbs - half a teaspoon;
lemon juice - one tablespoon;
flour - 10 g;
pepper, salt.

Procedure

Melt a piece of butter in a hot frying pan.
Cut the garlic cloves in half. Fry them until golden brown, remove from the pan.
Pour the cream into the saucepan and bring to a boil, stirring constantly.
Add Italian seasoning, salt and pepper to the mixture. Simmer for three minutes on low heat.
Place the shrimp, add lemon juice and a pinch of flour to thicken the texture. Stirring occasionally, bring the seafood until cooked through.
Serve as a separate dish or add rice or pasta to the mixture.

The thick, chilled gravy can also be spread on toast or used as a base for meat and vegetable salads.

To the pasta

Peculiarities. The soft taste of cream combined with garlic gives the dish a special tenderness, revealing its new shades. In addition, the recipe for homemade cream sauce is very nutritious, preparation does not require much effort, all the ingredients can be found in the nearest store.

What it consists of:

hard cheese - 70 g;
wheat flour - 30 g;
ham - 200 g;
onion - one head;
cream 20% - 150 ml;
milk - 100 ml;
chicken egg - one;
garlic - three cloves;
parsley - a bunch;
salt pepper.

Procedure

Heat the flour in a dry frying pan until it reaches a caramel tone.
Add chopped onion, fry until soft.
Pour in the milk, mix the ingredients and keep the mixture on low heat for three minutes.
In a separate container, beat the egg and add it to the rest of the ingredients on the stove.
Chop the ham into small cubes and place in a saucepan.
Pour in the cream and simmer the gravy for five minutes, stirring constantly.
At the end of cooking, sprinkle the dish with fresh herbs.

With mushrooms

Peculiarities. The aromatic “union” of champignons, heavy cream and onions will appeal to even the most fastidious gourmets. The gravy has a wide range of uses, suitable for pasta, vegetables and cutlets, but works best with potato dishes.

What it consists of:

cream - 200 ml;
mushrooms - 200 g;
butter - 70 g;
wheat flour - one teaspoon;
onion - one head;
garlic - five cloves;
parsley - half a bunch;
salt pepper.

Procedure

Melt the butter in a saucepan.
Finely chop the garlic with a knife. Cut the onion into thin half rings. Place them in a frying pan and fry until soft.
Chop the champignons and add to the frying.
Mix the ingredients, add salt and pepper.
After 15 minutes, pour cream into the dish and cover the pan with a lid.
Simmer the sauce for five over low heat.
Sprinkle the finished dish with chopped parsley.

You can use any mushrooms for the sauce: frozen, fresh or dry. The main thing is without any traces of damage. Dry mushrooms must be soaked for several hours in hot water.

With wine

Peculiarities. The recipe for white cream sauce with wine goes well with fish, meat or seafood. An ordinary family dinner will turn into a festive feast. The wine will give the dish an amazing aroma and taste.

What it consists of:

cream 20% - 250 ml;
dry white wine - 100 ml;
onion - one head;
butter - 30 g;
flour - one teaspoon;
parsley - a bunch;
salt pepper.

Procedure

Melt a piece of butter in a saucepan.
Chop the onion into cubes and add to the oil. Fry until soft.
Add flour in a thin stream and stir.
Pour in white wine and simmer for three minutes.
Add cream, add salt and pepper, continue to evaporate the mixture. Stir vigorously.
Sprinkle the finished mixture with finely chopped herbs.

With cheese

Peculiarities. Delicate gravy with cheese is an addition that will add piquant notes to the appetizer. You can use different types of cheese, focusing on the main dish. Solid, melted or moldy - they add a touch of sophistication and delicacy to everyday food. Serve cheese cream with mushrooms, pasta, fish, pizza or crispy snacks. This step-by-step cream sauce recipe uses quality ingredients - no cheese products or spreads.

What it consists of:

cream 25% - 200 ml;
milk - 100 ml;
butter - 20 g;
hard cheese - 130 g;
corn starch - one tablespoon;
garlic - five cloves;
nutmeg - to taste;
salt, pepper - to taste.

Procedure

Stir cornstarch into warm milk.
Grate the cheese. Mix with cream.
Melt the butter in a frying pan.
Add the cream cheese mixture in a saucepan. Heat until a sauce-like consistency is obtained.
Then pour in milk with starch, add spices, salt, pepper and chopped garlic.
Simmer the mixture over low heat for five minutes, stirring vigorously.
Turn off the stove and leave it covered for ten minutes.

When buying butter, pay attention to its composition. It should not contain herbal ingredients or preservatives. The natural product has an elastic texture and a pleasant sweet aftertaste.

With tomato paste

Peculiarities. White sauce with the addition of tomatoes is universal and goes well with almost any appetizer. And even a novice cook can handle the process of creating it.

What it consists of:

cream 20% - 200 ml;
onion - one head;
tomatoes - two pieces;
tomato paste - two tablespoons;
vegetable oil - 20 ml;
salt pepper.

Procedure

Cut the onion into half rings and fry in oil until transparent.
Pour boiling water over the tomatoes, then remove the skins. Chop the vegetables into cubes and place in a frying pan.
Add tomato paste to the saucepan. Stir the mixture, simmer it for seven minutes over low heat, stirring occasionally.
Pour the cream into the contents and bring the mixture to a boil. Then reduce the heat and simmer the sauce for a couple of minutes. Cool slightly and serve.

Now you know how to make creamy sauce in different ways. Remember that this is a high-calorie (from 390 kcal per 100 g) and fatty gravy, so limit your consumption when losing weight. Choose the main dish so that it goes perfectly with the white sauce and does not leave a heaviness in the stomach.