The creamy sauce has a fairly simple preparation technology. The flour is pre-fried using a dry frying pan or with the addition of butter. The resulting dry mixture is diluted with cream.
Other methods allow you to dilute this mixture with milk (you get a milk sauce) or sour cream (you get a sour cream sauce). Depending on the added ingredient, the color changes, and the name of the sauce changes accordingly. If broth is added, the sauce is called white.
But in this case we are considering only cream sauce. Its preparation is the simplest, there is absolutely no difficulty, and it is done quickly.
The main condition for preparing a good quality sauce is the need to ensure that there are no lumps in it. You can make the consistency homogeneous if cream is added to the boiling mixture, which includes butter and flour, which has been well cooled beforehand.
It is especially worth talking about butter. When choosing it, first of all, pay attention to the label with the expiration date. It is better to use oil from a Russian manufacturer, where the product is called butter. In the case where the label says “butter” or something similar, inside the wrapper there may be a creamy product with the addition of vegetable raw materials. Real fresh oil has some distinctive characteristics. It has a sweetish taste with a pleasant smell. Melts instantly on the tongue. Has a delicate aftertaste.
The sauce is most often prepared from wheat flour, which is first fried until golden brown in a frying pan without adding oil. At the same time, you need to be careful not to overcook the flour.
For the sauce, twenty percent cream with medium fat content is usually used. It is with their help that a delicate creamy taste and soft, light consistency are achieved. If you add additional products to the sauce, then at the final stage of cooking you can achieve a wide variety of taste sensations.
Adding cheese, olives, mushrooms, meat or fish broth will result in a sauce that tastes like all of the above additives. That is, the taste will be creamy, but also sour, spicy, cheesy, garlicky or anything else, as the cook’s imagination desires.
Meat and fish dishes, pasta and vegetables always respond well to the pleasant creamy taste of the sauce. The sauce does not “overwhelm” the taste of the main products, but only highlights them and highlights their merits.
Making a classic cream sauce
Ingredients:
- flour (one tablespoon),
- butter (one tablespoon),
- a little ground black pepper and salt.
To prepare the sauce, use a dry frying pan in which flour is fried until golden brown. Oil is added, then everything is mixed and lightly fried again. The mass should be homogeneous. Cream is poured in, everything is boiled for a couple of minutes, not forgetting to stir. Season the sauce with salt and pepper. That's it, he's ready.
Making white wine sauce
Ingredients:
- butter (one hundred grams),
- flour (one teaspoon),
- dry white wine (one hundred grams),
- parsley (thirty grams),
- salt (quarter teaspoon),
- ground black pepper (quarter teaspoon).
To prepare this sauce, you need to melt one hundred grams of butter, add flour to it, remembering to stir constantly. Turn the heat down, pour in the wine and stir until it has all evaporated. You need to add salt, pepper and a bunch of green parsley to the finished mass, after cutting it. The sauce is ready.
Making Cream Cheese Sauce
Ingredients:
- cream (two hundred grams),
- hard cheese (one hundred and seventy grams),
- garlic (a couple of cloves).
Add also salt, pepper and a little nutmeg to taste.
To prepare the sauce, pour the cream into a container and turn on low heat. Using a fine grater, grate the cheese, add it to the cream and heat for two to four minutes. Add crushed cloves of garlic and nutmeg, add salt and mix everything. After this, cook the sauce for about three more minutes. The fire should be very low. The sauce is ready.
Making creamy cheese sauce
Ingredients:
- twenty percent cream (two hundred and fifty milliliters),
- butter (one hundred grams),
- cheese (one hundred grams),
- two egg yolks,
- broth (half a glass),
- chopped nutmeg (quarter teaspoon),
- dill greens (half a bunch),
- salt and pepper to taste.
To prepare the sauce, melt the butter using a water bath. Add cheese, which you grate coarsely in advance. Dilute all this with cream and broth. Stirring all the time, heat the resulting mixture until smooth. After this, throw in the yolk, salt, pepper and nutmeg. Heat the resulting mass for another five minutes, without bringing it to a boil. Sprinkle chopped dill on top. The sauce is ready.
Making Cream Cheese Sauce with Eggs
Ingredients:
- cream (one and a half glasses),
- cheese (one hundred grams),
- boiled egg (three pieces),
- garlic (two cloves),
- a little salt.
To prepare the sauce, you need to coarsely grate the cheese, crush the garlic with a mortar, and thoroughly mash the hard-boiled egg yolks. Whip the cream together with the yolks, add the remaining ingredients, mix and heat over low heat until the cheese has dissolved. The sauce is ready.
Making Creamy Cheese and Bacon Sauce
Ingredients:
- twenty percent cream (one hundred twenty-five milliliters),
- bacon (459 grams),
- hard cheese (seventy-five grams),
- raw egg yolks (3 pieces),
- one onion,
- shallots (four onions),
- garlic (one clove),
- olive oil (five teaspoons),
- a little salt and pepper.
To prepare the sauce, heat the oil in a frying pan and add finely chopped shallots to it. Simmer until the shallots are soft, then add the onion half rings and fry as well. Place strips of bacon into this mixture and fry until half cooked. At the very end, add garlic to the sauce, which you have previously chopped. Remove the pan from the stove. Separately, beat all three raw yolks with a whisk, add grated cheese, pepper and salt to them. Beat everything well again and pour in the cream. After this, the onion mass is mixed together with the creamy egg mixture. The preparation of the sauce is complete.
Making Creamy Spinach Sauce
Ingredients:
- twenty percent cream (two hundred milliliters),
- butter (twenty grams),
- dry white wine (twenty milliliters),
- garlic (one clove),
- spinach (one bunch),
- one onion,
- a little salt.
To prepare the sauce, fry the onion in a frying pan until golden, finely chop it first. Use half of the available oil for frying. Next, pour the wine into the onion and heat over low heat until it has completely evaporated. Heat the cream a little, pour it into the frying pan and bring to a boil. Add a bunch of spinach and a chopped clove of garlic to the remaining oil and simmer for three to four minutes. Add creamy sauce to the stewed spinach and blend with a blender until pureed.
Making creamy mayonnaise sauce
Ingredients:
- sixteen or twenty percent cream (two hundred milliliters),
- mayonnaise (one hundred grams),
- mustard (one tablespoon),
- lemon juice (one tablespoon),
- a little salt.
To prepare this sauce, all the ingredients just need to be thoroughly mixed together, and the sauce is immediately ready for use. No heat treatment is required for this sauce. It is suitable for seasoning meat, fish and baked vegetables.
The question often arises as to which sauce is best served with fish or meat dishes. You can buy ready-made fillings in the store, but those prepared yourself at home will always be tastier and more aromatic. We bring to your attention a selection of the best recipes for wine sauces that are ideal for both meat and fish.
Wine sauce with mushrooms
Grocery list:
- Champignons – 180-200 g
- Dry wine (red) – 750 ml
- Onions – 2 heads
- Butter – 50-70 g
- Bay leaf
- Rosemary and thyme
- A little flour and vegetable oil
Preparation:
- Wash and peel the mushrooms, and then fry them a little in butter along with the chopped onion.
- Pour the wine over the mushrooms and add a little thyme, rosemary, and bay leaf. Now you need to wait until the alcohol has completely evaporated (15-20 minutes).
- Strain the entire mixture, separate and discard the vegetables, and put the remaining mixture back on the fire and thicken by adding vegetable oil and flour.
- All that remains is to season the sauce and serve with meat.
Red sauce with fish broth
Products:
- Fish broth - half a liter
- Red wine - half a glass
- Butter - a couple of tablespoons
- Onions – 2 pcs.
- Flour – 2-3 tablespoons
- Tomato paste - approximately 1 cup
- Sugar – 1 teaspoon
- Parsley root and carrot root
- Salt, pepper - to taste
How to cook:
- Fry the fish bones and then boil them with carrot and parsley roots and strain the mixture. This will give you fish broth.
- Lightly fry the flour in butter, dilute with a small part of the prepared broth and whisk all the time so that no lumps appear.
- Chop the onion and roots, and then fry in oil with the addition of tomato paste. Pour in some of the broth with flour and cook for about 12-15 minutes over low heat. Afterwards, add the remaining broth and also simmer for about 40-50 minutes, stirring the contents of the pan from time to time.
- Strain the resulting sauce, add salt, add sugar, pour in red wine and stir.
Creamy white sauce
Ingredients:
- Dry white wine – 100 ml
- Garlic – 1 clove
- Lemon juice – 2 teaspoons
- Parsley - bunch
- Onion or shallot
- Cream – 100-150 ml
- A little butter (for frying)
- Salt, pepper, seasonings
Preparation:
- Peel the onion and garlic, rinse thoroughly and chop. Also wash a bunch of parsley and chop finely.
- In a frying pan, fry the garlic and onion in butter until the latter becomes transparent and the mixture itself becomes viscous.
- Pour in lemon juice and wine, bring to a boil, then add cream and bring to a boil again. Add parsley, salt and cook until the mixture thickens.
Recipe for white wine sauce for fish
To prepare white sauce for fish, you will need the following ingredients:
- 2-2.5 glasses of fish broth;
- 1 tablespoon wheat flour;
- 3 tablespoons butter;
- 1 parsley root;
- 1 onion;
- 2 yolks;
- 1/2 glass of white wine;
- ground pepper, salt, lemon juice to taste.
Sauce preparation steps:
Wine sauce for meat
Wine sauce can diversify the taste not only of fish dishes - for example, red wine sauce will perfectly complement meat dishes.
To prepare it, you will need:
- 150 ml dry red wine;
- 450 ml meat broth;
- 150 ml cream;
- basil, parsley, mustard seeds, salt, ground paprika and ground black pepper to taste.
Preparing the red sauce:
- Combine the meat broth with red wine and simmer over low heat until the resulting mixture is reduced by half.
- After this, add cream and simmer for several minutes.
- Season with salt, ground black pepper, mustard seeds and paprika. Mix well and remove from heat.
- Add finely chopped parsley and basil.
- Serve the finished sauce with various meat dishes.
Bon appetit!
Wine sauce is a delicious gravy for fish and meat. Combining the tartness and aroma of wine, it can be decorated with a variety of ingredients. Wine loves spices and seasonings, which give it unusual flavor colors. By experimenting with wine-based sauces, professional chefs and housewives get amazing gravies. However, there are general rules for preparing such dressings.
Basic principles for preparing wine sauces
If you have never made wine sauce, use our recommendations:
- Wine in the sauce is a pleasant addition; its amount should not exceed 50% of the total composition of the products. Use dry wines, white and red, for gravy. In most wine sauce recipes, the wine is cooked (evaporated or heated). Some options are prepared with fresh wine, without heat treatment.
- As an additional liquid base, milk, cream, broths, juices, and sour cream are added to the wine sauce.
- Thickeners - flour or starch. They are not included in every recipe, but are sometimes used. The flour is sauteed, the starch is simply diluted with water or cold broth. When preparing the thickener, you should avoid the formation of lumps; if they appear, you need to strain the mixture.
- Additional ingredients can be spices, mushrooms, honey, cheese, sugar. To obtain an original taste, add garlic, mustard, and soy sauce. You cannot add too many spices to the sauce, so as not to drown out the aroma of the wine.
These are the general principles for preparing wine sauce. It is important to maintain the compatibility of products. For fish and meat, different ingredients are added to the dressing.
Wine sauce for meat
This recipe uses white wine and sour cream, so the gravy is light and goes well with the meat. It includes:
- white vermouth – 2/3 cup;
- sour cream – 250 grams;
- onion – 1 small head;
- egg yolks – 3 pieces;
- lemon juice – 20 ml;
- butter – 35 grams;
- pepper and salt to taste.
Preparation:
- Place butter and finely chopped onion into a heated frying pan. Sauté until golden brown.
- Mix sour cream with yolks, add spices and salt, mix well.
- Add wine to the sautéed onion and continue heating until the total mass is reduced by half.
- After the wine has evaporated, add the mixture of sour cream and yolks to the pan. Heat the mixture for a couple more minutes.
- We taste the sauce and add salt, pepper, and other spices to it as desired - garlic, coriander, etc.
Serve the wine sauce with the meat hot. However, even when cold it perfectly fills a meat dish with a pleasant aroma and taste.
Recipe for fish dishes
To season fish and seafood, you can make red wine sauce. If you are planning to cook a fish steak, add red wine gravy to it and you will see what delightful colors the dish will sparkle. For preparation we will need:
- dry red wine – 300-350 ml;
- balsamic vinegar – 2.5-3 teaspoons;
- sugar – 120-130 grams;
- cinnamon and ground black pepper – a pinch each;
- cloves – 1-3 pieces.
Preparation:
- Take a ladle or a small saucepan with a thick bottom and pour wine into it. Heat until boiling.
- Grind cinnamon, sugar, pepper and cloves in a mortar. Pour into wine.
- Reduce heat and evaporate the mixture until 2/3 of the volume is lost. Approximately 10-15 minutes.
- 2 minutes before the sauce is ready, add balsamic vinegar.
The gravy can be served hot, but you will find it tastier when cold.
Spiced Wine Sauce Recipe
The peculiarity of this recipe is that the gravy tastes similar to mulled wine. In this version, wine sauce is served with desserts. To prepare it, let's take:
- dry red wine – 200 ml;
- water – 200 ml;
- sugar – 100 grams;
- corn starch - 2 teaspoons;
- honey – 1 tablespoon;
- half a lemon;
- cinnamon – 1 piece;
- cloves – 5 stars;
- allspice peas – 5 peas.
If you want a composition rich in wonderful aromas, add a little orange zest, nutmeg and ginger to it.
Preparation:
- Be sure to choose quality wines for your wine sauce. It is better not to use drinks that smell of alcohol.
- Take a saucepan, put sugar, lemon cut into slices, spices, pour in water. Heat until boiling. After boiling the mixture for 5 minutes, add wine to it. Let it boil again. Reduce heat and simmer for 10 minutes.
- Strain the sauce to remove all solid pieces.
- We dilute the starch with boiled water (1 tablespoon). Knead so that there are no lumps. Add to the saucepan with other ingredients.
- Let the mixture boil again and cook for 2 minutes. Reduce heat and add honey. Cook until thickened. Please note that when cold, the thickness of the gravy increases.
We season ice cream and other desserts with gravy.
Gravy for steak
To make a wine sauce for steak, you will need to use beef broth. Cook it in advance. So, we will need:
- beef broth – 250 ml;
- red wine – 125 ml;
- brown sugar – 2 teaspoons;
- balsamic vinegar – 1 teaspoon.
Preparation:
Heat the broth in a ladle or small saucepan, add wine and other ingredients to it. Boil for 10 minutes until the amount of liquid is reduced by half.
Serve the prepared wine sauce with beef or pork steak.
White wine sauce is intended for boiled fish, which is served at the festive table. Seasoning for fish with white wine has a mild taste and is quite aromatic.
Products:
For the white sauce:
- For 2-2.5 cups of fish broth
- 1 tbsp. spoon of wheat flour and butter or ghee:
- salt to taste.
For the main sauce:
- 2 tbsp. spoons of butter,
- 1 head of onion,
- 1 parsley root, 2 yolks,
- 1/2 cup white grape wine;
- salt, ground pepper, lemon juice or citric acid to taste.
Sauce making process
1. Prepare the base of the sauce, the so-called white sauce(
Pour flour into a well-heated frying pan with oil and, stirring, lightly fry it. After this, dilute the flour with hot, strained fish broth so that there are no lumps. Put on fire and cook for 35-40 minutes. making sure that the sauce does not burn. Remove from heat, season with salt.
2. Grind parsley root and onion, lightly fry.
3. Add parsley and onion to the white sauce and cook for 30 minutes.
4. After 20-25 minutes, pour in dry white grape wine.
5. Grind raw yolks with butter.
6. Remove the sauce from the heat, cool to 70 degrees and, stirring vigorously, add the yolks.
8. Strain and serve the White Wine sauce with the fish in a gravy boat.
These sauces can be combined with any dish. Just try each one and see 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 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 butter in a frying pan over medium heat. Add chopped garlic and stir for 20-30 seconds. Pour in the wine, stir and cook for about 2 minutes until it has almost evaporated. Wine can be replaced 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 frying pan over medium heat. Add finely chopped garlic and cook for a minute, stirring constantly.
Cut the mushrooms into pieces or slices, add to the garlic and fry until golden brown. Add nutmeg, salt, pepper and cream. Reduce heat and cook, stirring, for another 5–10 minutes until the sauce thickens.
Ingredients
- 2 tablespoons butter;
- 2 tablespoons flour;
- 120 ml milk;
- 120 ml low-fat cream;
- salt - to taste;
- ground black pepper - to taste;
- a pinch of ground red pepper;
- 100 g cheddar cheese.
Preparation
Melt butter in a saucepan 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, 5 minutes until the sauce thickens.
Remove the pan from the 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 dry white wine;
- 120 ml whipping cream;
- 8 tablespoons butter;
- salt - to taste.
Preparation
Cut the onion into very small cubes. Place them in a small saucepan, add lemon juice and wine. 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 the heat and, stirring constantly, add a spoonful of oil. Season the sauce with salt and stir.
thekitchn.com Ingredients
- 1 tablespoon flour;
- ½ teaspoon dried basil;
- ½ teaspoon Italian herbs;
- a pinch of ground black pepper;
- salt - to taste;
- 120 ml whipping cream;
- 120 ml milk;
- 100 g spinach;
- 2 tablespoons of grated mozzarella.
Preparation
Heat the 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 stir thoroughly.
Gradually add the cream, stirring constantly, and let the sauce boil. Pour in the milk and, stirring, 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 dishes with cream sauce
enmicocinahoy.cl Ingredients
- several lasagna sheets;
- 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 hard cheese.
Preparation
Cook lasagne sheets in boiling water according to package instructions.
Heat the oil in a frying pan over high heat and sauté the onion cubes until golden brown. Add the minced meat and fry for a few minutes until golden brown.
Add tomato paste, diced tomatoes, salt and pepper, reduce heat and cook, stirring, for another 10-15 minutes.
Grease a baking dish with butter and place some of the meat filling on the bottom. Cover with some lasagne sheets, spread with some of the cream sauce, sprinkle with some of the cheese and cover with a few more sheets.
Repeat layers. The last layer should be lasagne sheets, brushed with sauce and sprinkled with cheese. Bake in an oven preheated to 190°C for 25–35 minutes. Let the lasagne cool slightly for 10 to 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;
- several sprigs of parsley;
- a little hard cheese.
Preparation
Place fettuccine in boiling water and cook until almost done. Leave about a glass underneath.
Melt butter in a frying pan over medium heat and add shrimp. Fry for about 1½ minutes on each side until cooked through.
Add the sauce, pasta and some of the remaining cooking water. Mix thoroughly and season with salt and pepper.
If the dish turns out a little dry, add more liquid from the fettuccine. Before serving, sprinkle the pasta with chopped parsley and grated cheese.
simplyrecipes.com Ingredients
- 60 g flour;
- salt - to taste;
- ground black pepper - to taste;
- 4–6 chicken thighs;
- 3–4 tablespoons olive oil;
- 1 tablespoon butter;
- 60 ml;
- creamy mushroom sauce.
Preparation
Mix flour, salt and pepper. Dredge chicken thighs on all sides in the flour mixture. Heat olive oil in a frying pan over high heat and fry the chicken until golden brown.
Grease a baking dish with butter. Distribute the chicken thighs in one layer, skin side up, and pour over the broth. Bake at 180°C for 20–30 minutes until the meat is cooked.
Place the chicken on a platter and pour the sauce over it.
Ingredients
- 200 g horns;
- salt - to taste;
- water;
- cream cheese sauce;
- a little butter;
- 100 g hard cheese.
Preparation
Ingredients
- 1 kg chicken fillet;
- ½ teaspoon turmeric;
- ground black pepper - to taste;
- 1 teaspoon paprika;
- salt - to taste;
- 2 tablespoons butter;
- creamy tomato sauce.
Preparation
Cut the chicken into large pieces. Add pepper, paprika and salt, stir and leave for 15 minutes.
Melt butter in a frying pan over medium heat. Add 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 salmon at 220°C for 10–15 minutes. Transfer the fish to a plate, pour over the creamy lemon sauce and sprinkle with finely chopped parsley.
Ingredients
- water;
- 1 tablespoon olive oil;
- salt - to taste;
- 170 g paste;
- creamy sauce with spinach.
Preparation
Bring water to a boil in a saucepan, add oil and salt. Place pasta in boiling water and cook according to package instructions.
Drain and place pasta dish. Pour the cream sauce over the pasta and stir until the pasta is completely coated.
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