How to make cream cheese sauce. Creamy spaghetti sauce. Pasta with creamy sauce and bacon

A fragrant and delicate cheese sauce - for pasta, chicken, fish: there are many options! The best recipes for you.

Milk – 350 ml
Wheat flour - 1 tbsp.
Hard cheese – 150 g
Butter - 50 g
Salt to taste

Melt the butter over low heat.

Add flour and heat for about a minute.

Pour in warm milk and, stirring constantly, bring to a boil.

Add grated cheese and stir until cheese dissolves.

If the cheese is not very salty, add salt to taste.

Bon appetit!

Recipe 2: How to Make Cheese Sauce with Mayonnaise

Paneer cheese - 250 gr.
Salt - 3 gr.
Black pepper - 5 gr.
Mayonnaise - 2 tbsp. l.

Cut the cheese into small pieces.

Spread the cheese in an even layer on the pan.

Salt and pepper. Fry the cheese until it is almost all melted.

Add mayonnaise and mix everything thoroughly. Let it simmer for another 3-5 minutes.

Bon appetit!

Recipe 3: How to Make Cream Cheese Sauce

Butter – 50 gr.
Flour - tablespoon
Cream – 100 ml
Hard cheese – 100 gr.
Pinch of nutmeg

Melt butter in a frying pan over low heat.

Add flour, stir quickly until smooth.

Pour in the cream, salt and add nutmeg, mix everything well with a whisk.

Grate the cheese on a coarse grater and add it to the creamy flour mixture.

Mix the cheese well with a whisk, simmer the sauce over low heat until thick (about 5 minutes), without ceasing to stir. The sauce is ready! Pasta in this creamy cheese sauce turns out very tasty, just pour it on and enjoy.

Recipe 4: Homemade Cheese Sauce with Mustard

This sauce ideally complements poultry dishes, as well as baked vegetables, such as potatoes. Although you can put it on bread toast, garnish with a sprig of dill or parsley and serve it on the holiday table as an appetizer.

Cow's milk powder 1 tsp.
Lemon juice 0.5 tsp.
Salt to taste
Ground black pepper to taste
Mustard 2 tsp.
Chicken egg 1 pc.
Sunflower oil 100 ml
Hard cheese 20 g
Garlic 2 teeth.

First, let's prepare the mayonnaise. To do this, wash the chicken egg under hot running water, break it into a deep plate or bowl and mix with salt and ground black pepper.

Then add mustard, milk powder and lemon juice.

Now we arm ourselves with a hand blender and beat everything until smooth.

Without ceasing to stir, slowly pour in the vegetable oil. Then beat everything into a thick, homogeneous mass. This will be our mayonnaise.

We grate the cheese on a grater with small holes, and simply peel the garlic.

Using a special garlic press, squeeze the garlic into the mayonnaise and mix with a teaspoon.

Add cheese and mix again with a teaspoon. The cheese sauce is ready.

Bon appetit!

Recipe 5, step by step: cheese sauce for pasta

Pasta (ready) - 700 g
Ham (can be boiled pork or boiled sausage) - 200 g
Onion - 1 piece
Tomato (medium, fleshy) - 4 pcs.
Chicken egg - 2 pcs
Milk (1 for pasta, 1 for sauce) - 2 cups.
Butter (sauce) - 50 g
Vegetable oil (for sauce + for frying) - 30 ml
Wheat flour (in sauce) - 2 tbsp. l.
Hard cheese (in sauce) - 200 g
Salt (to taste, in sauce)
Black pepper (to taste, in sauce)
Cumin (to taste, in sauce)
Basil (dried, to taste, in sauce)

Peel the onion, cut into cubes and fry in vegetable oil.

Cut the ham (sausage, boiled pork) into cubes and add to the onion.

Remove the skin from the tomatoes by scalding and immersing them in cold water. Cut into cubes and add to the meat and onions. Mix everything thoroughly. We are waiting for the juice from the tomatoes to evaporate a little.

In a glass of milk, stir the eggs with a fork.

We send our pasta to the onions, meat and tomatoes. Stir and heat. When they properly join the rest of the components, they will blush with shame for violating the happy idyll of the first three...

Pour in the egg-milk mixture. At this stage, you can add salt and ground black pepper to taste.

As soon as the mass begins to stick, set it aside. It's time to tackle our highlight of the program - the sauce. Fry the flour in vegetable oil until golden brown.

Gradually pour in a glass of milk, stirring constantly so that there are no lumps.

Grate the cheese on a coarse grater and add to the milk-flour mixture.

Mix thoroughly, add salt, pepper, cumin, basil and butter. When the cheese melts, the sauce is ready!!!

Pour the sauce over our pasta casserole and enjoy your new dish!

Recipe 6: Homemade cheese sauce

Cheese sauce can be used in a variety of casseroles or as a sauce for pasta.

milk 150-200 ml
chicken or vegetable broth 150-200 ml
flour 1 tbsp.
hard cheese or processed cheese 100-150 g
butter 30+20 g

In a clean frying pan, melt butter (30 g) over low heat.

Add flour, stir and heat for ~30-60 seconds.

Remove the pan from the heat.

Heat the milk and broth slightly (so that the liquid is at the same temperature as the butter-flour mixture).

Pour warm milk in a thin stream, then broth (~300 ml of liquid in total) into the frying pan with the butter-flour mixture, stirring continuously with a wooden spoon or spatula.

Once all the liquid has been added, stir the mixture and return to low to medium heat.

Stirring constantly, bring the sauce to a boil. Continue cooking ~3 minutes until slightly thickened.

Add grated cheese to the sauce and stir until the cheese dissolves. Boil the sauce for another ~1-2 minutes, and, if necessary, dilute with additional milk or broth to the desired consistency.

Season the finished sauce with salt to taste. If desired, add a pinch of nutmeg.

Place a piece of butter (20 g) into the sauce so that the surface of the sauce does not dry out.

Recipe 7: homemade cream cheese sauce

220 gr. sour cream
125 gr. cheese "Dor-Blue"
20 ml. vegetable oil
5 teaspoons wheat flour
0.3 gr. salt
0.1 gr. ground black pepper
0.3 gr. spices (rosemary)

This sauce is best served with fish. Sour cream sauce with cheese is not difficult to prepare; you can buy all the ingredients at your nearest supermarket.

Sauté (fry) the flour in a clean, dry saucepan or frying pan, stirring constantly over low heat until lightly browned.

Mix the browned flour with butter, add it to the sour cream brought to a boil, stir everything over low heat. Then dissolve grated Dor-Blue cheese in sour cream (stirring until the cheese melts), add salt, pepper, rosemary, stir, bring to a boil and strain.

Sour cream sauce with cheese should be cooled to room temperature or lower. That's it, you can eat the sauce. Bon appetit!

Recipe 8: cheese sauce with mushrooms (step-by-step photos)

frozen mushrooms - 300 g;
cheese - 300 g;
onion - 1 pc;
milk - 200 ml;
butter - 2 tbsp;
salt, pepper (to taste).

Fry the onion in butter.

Add mushrooms and fry together.

Add cheese and stir until cheese dissolves.

Finally add milk and season with salt and pepper.

Serve as a separate dish or as an addition to a side dish.

Recipe 9: Maasdam cheese sauce for spaghetti

We use this sauce as an addition to spaghetti, burgers, and toast! Delicious!

Butter 30 g
Milk 150 ml
Wheat flour 3 tbsp. l.
Salt 1 pinch
Maasdam cheese 150 g

Recipe 10, simple: broth sauce with spices

It makes a great addition to meat dishes like roast turkey or chicken, and also makes a great addition to any homemade pasta or noodle dishes.

Butter – 50 gr.
Flour – 1 tbsp.
Milk (preferably full fat) – 100 ml
Meat or vegetable broth – 100 ml
Cheese (soft varieties or processed) – 120 gr.
Paprika, garlic and other spices - to taste

Melt the butter in a frying pan along with a spoonful of flour, stirring, fry the mixture for one minute.

Pour heated milk into the golden flour and boil it for 2-3 minutes.

If the milk is cold, it will stick to the walls of the pan and the flour will form lumps, so when adding milk, thoroughly mix the flour mixture with a whisk!

Add broth to the milk-flour mixture and bring the contents of the pan to a boil.

You can use water instead of broth, but then the taste of your cheese sauce will not be as rich and it will have to be seasoned with more spices.

Add grated cheese to the boiling milk-flour mixture.

I had a very hard cheese, which formed lumps after cooling, so I strongly recommend using processed cheese or soft cheeses such as brie, camembert or classic Italian mozzarella.

Sauce is an indispensable assistant for any cook. They help improve the dish, giving it a new taste. There are so many of them for different dishes from all over the world, but there is still room for your personal imagination. After all, most of the sauces are prepared very simply, and they can be transformed even with light notes of other spices. Cream sauce is the best option to start your culinary experiments with!

This sauce, originally from France, is considered universal. Its delicate taste goes well with any other recipe. The main composition includes only cream, butter and flour. But today we are more familiar with creamy garlic sauce. You can also find a recipe with such products as cheese, herbs, peppers, mushrooms and even sugar with cinnamon and other things. Accordingly, there are many options for sweet, spicy, sweet and sour or even bitter cream sauce. Due to this, we can confidently classify it as a universal seasoning for any dish: with meat or fish, for pasta or vegetables, as well as desserts. But don’t be afraid that the sauce will overwhelm the flavor of the main dish. On the contrary: it will only emphasize it.

Cream sauce is usually prepared quite simply, but its recipe has its own secrets. The homogeneity of the mass is of great importance. Therefore, it is important to mix everything thoroughly. There are also some nuances regarding the sequence of adding ingredients, as well as their condition.

What do we cook from?

Sauces, as a rule, are a liquid mass of three or more components, including spices and seasonings. The pillar of our culinary creation is cream. It is advisable that their fat content be no more than 20%. They are what make it so airy, light and delicate in taste. Although many skilled chefs, such as Brillat-Savarin, believe that making the sauce requires talent, it is still generally prepared very simply. And the creamy sauce confirms this. After all, in addition to 200 ml of cream, you will only need flour (1 tbsp), butter (100 g) and the salt, pepper and sugar necessary for any dish. And we cook this way: fry the flour in a dry frying pan. This allows you to give the sauce a subtle taste. Then add cream. Mix the resulting consistency thoroughly. The stove on which we heat it and the chilled milk will help us make the sauce as homogeneous as possible. That's all the wisdom.

Classic cream sauce recipe

Let's try the recipe in a few steps:

Fry 1 tbsp in a dry frying pan. l. flour.
When the flour acquires a golden hue, add the same amount of oil to it and mix.
Add 200 ml of 20% cream to the lightly toasted mass and boil for 2 minutes.
After mixing everything well, add salt and pepper and beat the mixture with a blender.

This is the basic recipe from which we base all popular options for preparing cream sauce. But even such a small amount of ingredients mixed together can transform any product: mask a harsh aftertaste, soften and make it more piquant, give the dish tenderness and juiciness. This is precisely what explains its popularity. Classics help us get the hang of it. You won’t even notice how you start adding cheese, capers, olives or mushrooms, fish or meat broths, or even strawberries and bananas. All this will be called cream sauce, but with an exceptional recipe.

Common Recipes

Cream cheese sauce

It is based on the following ingredients:

200-250 ml cream 20%;
half a glass of meat or fish broth;
100 g cheese;
1 tbsp. l. butter;
2 eggs;
4 sprigs of fresh herbs (dill or parsley);
nutmeg on the tip of a knife;
1/3 nutmeg or walnut;
seasonings

The cooking method is as follows:

grind the nutmeg in a coffee grinder, mortar or garlic press and grate the cheese on a coarse grater;
separate the yolks from the whites;
make a water bath and heat the oil in it;
then pour in the broth, cream and cheese, heat and stir, but do not bring to a boil (this is necessary so that the yolks do not curdle);
when the mass becomes homogeneous, add egg yolks, nutmeg and pepper, a little salt;
After five minutes, add the chopped herbs and let the sauce cool.

Recipe with mayonnaise

The advantage of this option is that there is no need for heat treatment. Nevertheless, this creamy sauce is suitable for dishes with fish or meat, as well as baked or boiled vegetables. It consists of:

200 ml 16-20% cream;
a tablespoon of mustard;
20 ml lemon juice;
100 g mayonnaise;
salt.

Your task is to mix everything, and the creamy sauce is ready.

Creamy onion sauce

It includes:

55 g heavy cream;
one and a half glasses of milk;
½ onion (it is advisable to use onions);
half a bay leaf;
2 tbsp. l. butter;
a tablespoon of wheat flour;
a pinch of salt.

To prepare we take several steps:

chop the onion very finely;
pour the milk into a separate pan and pour the onion, bay leaf into it and bring to a boil;
after 15 minutes, turn off the heat and strain the mixture;
Next, heat the butter, add flour and stir;
pour strained milk into the resulting consistency and bring to a boil;
add salt and after 10 minutes pour in the cream;
mix thoroughly and the sauce is ready.

With mushrooms

fresh champignons – 200 g;
20% cream – 200 ml;
4 tbsp. l. butter;
3 cloves of garlic;
ground nutmeg;
herbs, pepper and salt as desired.

If you're in the mood to make a creamy mushroom sauce, start with butter and garlic. The first one needs to be melted in a frying pan, and the second one needs to be chopped. Mix these ingredients and simmer for 3 minutes. Then you need to add mushrooms, cut into slices. After another 5 minutes, pour in the heated cream. Add salt after 10 minutes, as well as pepper and nutmeg, finely chopped herbs and simmer the sauce for a few more minutes.

With cheese

This option differs from the basic recipe in the presence of 175 grams of hard cheese, two cloves of garlic and nutmeg to taste. This sauce is also easy to prepare:

you need to finely grate the cheese;
Set the heat to low, heat the cream and add cheese;
after 3-4 minutes, sprinkle with nutmeg, pepper, salt and chopped garlic;
Mix the sauce thoroughly and remove from heat after 3 minutes.

Also, ingredients such as shrimp, salmon and croutons will go well with this composition. But as for dishes, cream cheese sauce is best suited for pasta and chicken.

For pasta

This is a version of cream cheese sauce with some additions:

75 g Parmesan;
450 g bacon;
4 things. shallots;
1 large onion;
125 ml cream no more than 20%;
3 egg yolks;
1 clove of garlic;
5 tsp. olive oil;
seasonings

And this version of the transformed recipe will take a little longer to prepare:

heat olive oil in a frying pan;
Finely chop the shallots and simmer in oil until soft;
add onion, cut into half rings and fry together with shallots;
cut the bacon into strips and fry until half cooked;
add chopped garlic and remove the resulting mixture from the heat;
beat the yolks with a whisk or blender, heat in a water bath;
pour in the cream, add cheese, pepper and salt, beat thoroughly and mix with the rest of the ingredients.

French cream salad dressing consists of

one shallot;
1 tsp. Dijon mustard;
100 g white balsamic vinegar (can be replaced with table vinegar);
150 g vegetable oil;
1-2 tbsp. l. non-sour cream (25-30%);
salt, dried salad herbs and ground white pepper 1 tsp each.

Mix salad herbs, salt, pepper, vinegar and finely chopped shallots with oil. Add mustard and mix thoroughly. Add cream to the classic French salad sauce and mix with a whisk. Stirring to achieve a homogeneous mass. You can add salt and pepper again if necessary. Please note that natural cream sauce cannot be stored in the refrigerator for longer than 2 hours.

"Alfredo"

This is an Italian recipe that goes perfectly with pasta and any pasta dishes. The history of this dish is very touching. The fact is that it was the creamy garlic sauce invented by one Italian chef that helped restore the appetite of his wife, who had lost it after giving birth. After all, no one can resist such a delicate and aromatic creamy sauce. And the recipe was named after its caring inventor. While the pasta is cooking, we can try making creamy garlic Alfredo sauce:

We put it on the table:

4 tsp. butter;
three cloves of garlic;
6 tbsp. l. cream cheese;
a glass of cream;
50 gr. Parmesan cheese;
a pinch of black pepper.

Then chop the garlic.

Heat the oil in a saucepan.

Add garlic to the melted butter and fry for a couple of minutes.

Add cream cheese and mix everything.

Pour in the cream, sprinkle with pepper and mix thoroughly.

Grate Parmesan cheese, pour into creamy garlic sauce and continue heating until the cheese melts.

As you can see, the creamy sauce with garlic and cheese is no more complicated than the basic recipe. As a result, we got a thick mass. By this time the pasta is ready. This means our creamy garlic sauce starts to work. Thanks to him, any dish basically reveals its taste from a new side.

Creamy mustard sauce for 4 servings includes:

butter (25 g);
chicken broth (160 ml);
flour (one and a half tablespoons);
Dijon mustard (1 tbsp.);
sour cream (150 ml);
half an onion;
salt and pepper.

It takes about 5 minutes to prepare and 15 to cook:

You need to melt the butter in a heated frying pan;
finely chop the onion and fry in oil for about 10 minutes;
add flour and after a minute pour in the broth;
bring the liquid to a boil, add sour cream and mustard and stir;
season the sauce and remove from heat.

Hollandaise cream sauce made from egg yolks

The recipe calls for the following ingredients:

4 yolks;
1/2 tbsp. l. lemon juice;
a pinch of white pepper and salt;
a tablespoon of water;
225 ml butter.

Cooking method:

install a water bath (the water below should not touch the bottom of the upper container);
bring to a boil and place the yolks in the upper bowl;
beat the yolks with a whisk with lemon juice;
salt and pepper, add water;
add melted butter (1-2 tablespoons at a time), stirring;
when the oil disappears, turn off the heat and serve immediately, without allowing the sauce to cool (it is advisable to use pots with a lid).

Bon appetit!

There are many ways to improve the flavor of traditional pasta, such as making a creamy pasta sauce. The article contains the best recipes for this delicate and piquant dressing.

To prepare you will need:

butter – 20 grams;
packaging for 100 ml of cream;
any seasonings you wish;
two tablespoons of flour.

Cooking process:

Place the frying pan on the stove and heat it well, but over low heat.
Add the butter, wait until it melts, and add the flour.
Stir the resulting mixture, fry for a while until it turns golden brown, and carefully begin pouring in the cream, constantly stirring the sauce.
Season the mixture with the selected spices and continue cooking until it becomes thick. As soon as this happens, immediately remove it from the stove and use it for its intended purpose.

With added mushrooms

Creamy mushroom sauce is the perfect combination of simple ingredients. Mushrooms in cream become incredibly tender and aromatic.

Ingredients for the dish:

0.2 liters of cream;
four tablespoons of butter;
seasonings: salt, pepper;
about 100 grams of champignons;
two spoons of flour.

Cooking process:

Rinse the mushrooms, let them dry or pat dry with paper towels.
Cut them into pieces so that they are not too large, and fry in a frying pan for a few minutes until the color begins to change and become darker and more ruddy.
Place the remaining butter in another frying pan, melt it, add flour, stir and pour in the cream.
Cook the mixture until it begins to thicken, then add the mushrooms and any seasonings you decide to use.

Recipe with garlic

Required Products:

three cloves of garlic;
0.2 kg of hard cheese;
0.15 liters of cream;
seasonings to your liking.

Cooking process:

To begin, grate the cheese on a fine grater and chop the garlic. It’s best to grind it or crush it too, but you can just chop it very finely.
Mix the cream and cheese, place on the stove and melt completely. It is advisable to do this in a water bath.
Add your choice of spices, such as ground black pepper and a little salt, as well as garlic, and serve the sauce quickly.

Creamy cheese sauce for pasta

When you get tired of the usual menu, you want something new, interesting, but at the same time uncomplicated. Just make a creamy cheese sauce for your pasta and this dish will be completely different.

Required ingredients:

hard cheese – 0.2 kg;
seasonings to your liking.

Cooking process:

Pour the cream from the jar into some container that can be heated and place it on the stove.
As soon as they warm up, immediately add pre-grated cheese to them and mix well. Please note that the cream should be hot, but not boiling.
Constantly stirring the mixture, bring the cheese until completely dissolved and add the selected seasonings.
Cook the mixture for literally another two minutes, after which the finished sauce can be served along with the pasta.

For spaghetti Carbonara

Another way to get a delicious, creamy sauce is to add some meat, such as bacon or brisket.

Dressing ingredients:

100 grams of bacon;
spoon of olive oil;
0.1 kg cheese;
seasonings to your taste;
0.2 liters of high fat cream;
three yolks.

Cooking process:

Heat the oil in a frying pan, and then fry the garlic in it, which must first be cut into small pieces.
Add the bacon cut into thin strips and, stirring the contents of the pan, fry it for a couple of minutes until golden brown.
Pour the yolks into a separate pan, beat them until smooth and add cream. Add spices and heat this mixture over low heat.
As soon as the contents of the pan begin to boil, immediately remove it from the stove, combine it with bacon and grated cheese. That's all, all that remains is to season the spaghetti with this sauce.

With tomatoes

A very unusual version of the sauce. Who would have thought that cream and tomatoes are also delicious? Be sure to try this pasta dressing.

Required Products:

400 grams of tomato;
seasonings to your taste;
0.1 liter of cream;
one small onion;
two cloves of garlic;
spoon of butter.

Cooking process:

Chop the onion and garlic in any way, then fry the vegetables until they become golden brown.
At this time, we make small cuts on the tomatoes, pour boiling water over them and easily remove the skin. After this, finely chop the tomato pulp or blend in a blender.
Add tomatoes to the onions and garlic, immediately sprinkle everything with salt and pepper and wait for the contents to boil. Cook the future sauce for no more than ten minutes.
All that remains is to pour in the cream, add the butter, mix everything well and keep on low heat for a couple more minutes.

Creamy mayonnaise version

For dressing, it is best to make homemade mayonnaise, but if this is not possible, then purchase a product that is not very fatty. Use regular mustard, not grainy, then the sauce will be homogeneous.

Required ingredients:

a tablespoon of mild mustard;
spices to your taste;
packaging of cream - 200 milliliters;
spoon of lemon juice;
about 100 grams of mayonnaise.

Cooking process:

Take a small container, pour in the specified amount of cream, then add mayonnaise and mix everything well to form a homogeneous mixture.
Add mustard and a little lemon juice. Be sure to try, if something is missing, add more.
Don't forget to season with salt, pepper and other seasonings if desired.
You can also add some crushed garlic if you want a more savory dressing. Serve the pasta with this sauce and sprinkle with grated cheese on top.

Serving pasta with a creamy sauce is a great idea for both lunch and dinner. At the same time, you can be sure that this simple dish will definitely please your whole family.

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!

Famous chefs believe that sauce is the ideal way to better reveal the taste of a dish and add original “notes” to it. One of the most versatile sauces is considered creamy, which can be mixed with other ingredients to create new options. Any person can make a recipe for cream cheese sauce if desired, the main thing is to know the basic rules of preparation. They can complement fish, meat, vegetables and other products.

How to make cream cheese sauce?

There are many different recipes and each person can remake it in his own way, but, in general, the traditional version can be distinguished.

Ingredients:

Cream – 1 tbsp;
cheese – 180 g;
garlic – 2 cloves;
nutmeg, pepper and salt.

Cooking method:

Spaghetti with cream cheese sauce

Pasta with delicious gravy is a quick and satisfying dish to prepare. You can use cream cheese sauce for spaghetti, the recipe for which is presented above, just add chopped and toasted walnuts, or you can prepare a more complex version.

Ingredients:

Champignons – 100 g;
bacon – 100 g;
cream – 250 ml;
hard cheese – 180 g;
parsley and spices.

Cooking method:

How to cook chicken in cream cheese sauce?

This dish will take approximately 40 minutes to prepare. The products are designed for 4 people.

Ingredients:

Chicken fillet – 1 pc.;
processed cheese – 80 g;
cream – 300 ml;
vegetable oil and salt.

Cooking method:

Cut the fillet into any pieces.
Over medium heat, fry the fillet in vegetable oil, adding a little salt.
Stirring occasionally, bring until done.
At this time, use a grater to shred the cheese.
When the chicken is cooked, add cream and bring to a boil.
Then add the cheese to the pan and stir until it dissolves.
Reduce heat to low and cook for another 15 minutes. stirring occasionally.

How to cook meatballs in cream cheese sauce?

This dish will appeal not only to adults, but also to children. It is very tender and tasty. Spices make the dish piquant, and turmeric makes it look attractive.

Ingredients:

Chicken fillet – 0.5 kg;
processed cheese – 100 g;
cream – 1 tbsp;
onion – 1 pc.;
rice – 4 tbsp. spoons;
butter – 50 g;
ginger root – 2 g;
wheat flour - 3 teaspoons;
turmeric – 1 teaspoon;
salt, pepper and spices.

Cooking method:

How to cook shrimp in creamy cheese sauce?

An excellent and very filling appetizer can be a separate dish or serve as an addition to almost any side dish. Preparation will take no more than 20 minutes.

Ingredients:

Headless shrimp – 250 g;
blue cheese with mold – 50 g;
cream – 150 ml;
garlic – 1 clove;
butter and olive oil;
chilli;
salt;
ground white pepper;
parsley.

Cooking method:

Mix olive oil, butter, chopped herbs, chili and garlic.
Fry the peeled shrimp in the resulting mixture.
Then pour in the cream, bring to a boil and evaporate a little.
Add cheese, spices and mix well.
Hold for a few more minutes.
Serve the finished dish with herbs.

Fish in cheese and cream sauce

It is best to use red fish, such as salmon. In this case, the dish turns out tasty and tender.

Ingredients:

Salmon steaks – 4 pcs.;
Lemon juice and zest, salt, pepper.

For the sauce:

Milk – 400 ml;
flour – 1.5 tbsp. spoons;
butter – 70 g;
cheese – 50 g;
salt, pepper, nutmeg.

Cooking method:

Stuffed onions with sauce

Many people believe that onions can only be used in first courses, stews, etc. In fact, this “whiny” vegetable can be used for stuffing. It will take about 70 minutes to prepare.

Ingredients:

Large onions – 5 pcs.;
rice – 150 g;
carrots – 1 pc.;
smoked ham – 200 g;
cream cheese – 150 g;
hard cheese – 50 g;
cream – 1.5 tbsp;
olive oil – 50 g;
dill;
parsley;
ground paprika;
pepper and salt.

Cooking method:

As you can see, cream cheese sauce is a universal addition to different products. Using his recipe, you can experiment, creating new culinary masterpieces.