Cream sauce: the best recipes

Creamy sauce is a perfect addition to any dish. Anything you season with it becomes indescribably delicious. Do you want to prepare a delicious sauce and transform an ordinary dish into a culinary masterpiece? The best recipes are in the article.

Photo: pixabay.com: UGC

Cream sauce: traditional recipe

Sauce is precisely the component that helps any dish sparkle with new colors. It is served with meat, fish, pasta, potatoes and other side dishes. Such a watery seasoning will certainly make the food juicier and its taste brighter.

There are an indescribable number of sauces in the culinary world, and chefs are not at all eager to stop there. But there are also gas stations that are considered traditional. This includes cream sauce. This delicious substance goes well with any dish.

Cream sauce is prepared only on the basis of cream. If you add milk or sour cream to it, it will be a different dressing. However, this sauce often contains cheese, garlic, bell pepper or other additives. They help create even tastier additions to dishes.

Photo: pixabay.com: UGC

Would you like to make a traditional creamy sauce for spaghetti or other dishes? Creating it without the help of others will not be difficult. Prepare the ingredients and carefully read the culinary instructions.

butter and wheat flour - 1 tbsp. l.;
cream - 200 ml;
salt and pepper - to taste.

If you wish, you can add nutmeg, dried basil, garlic or any other seasonings to the dressing.

The sauce is easy to prepare:

Take a dry deep frying pan with a thick bottom.
Pour flour into it.
Stirring constantly, fry the ingredient until golden brown.
Add butter.
Stir the ingredients until they become a homogeneous mass.
Simmer on fire for a couple of minutes.
Pour in the cream in a narrow stream, constantly stirring the contents of the pan.
Reduce heat and simmer the sauce for a couple of minutes (3-5).

That's all! The wonderful creamy sauce is ready.

Photo: pixabay.com: UGC

Almost all housewives, when starting to make a dressing for the first time, encounter difficulties. To make the sauce delicious, remember a few secrets:

choose the freshest ingredients;
Stir the sauce constantly to prevent lumps;
do not overcook the flour: bring it to a golden color, but not to a coffee color;
for the sauce, choose medium-fat cream (20% is excellent);
pour only cool cream into the pan;

After making the cream sauce, it is usually allowed to sit for 5-10 minutes. It is not allowed to store the gas station for a long time. Although we doubt that it will stay in the refrigerator forever.

Creamy sauce with mushrooms: how to cook

If you want to vary the taste of traditional cream sauce, try making it with mushrooms. Get the perfect seasoning for spaghetti, meat or any side dish.

The sauce recipe is simple. Any mushrooms can be used for it, but the tastiest dressing comes out with snow-white mushrooms. Naturally, getting them can be problematic. Therefore, champignons or oyster mushrooms would be an excellent candidate.

Photo: pixabay.com: UGC

Creamy sauce with mushrooms is usually prepared without flour. But you can add this ingredient for thickness.

To create the sauce, prepare:

champignons - 300 g;
onions - 100 g (small onion);
butter - 50 g;
cream - 200 ml;
sugar - teaspoon;
salt, pepper, nutmeg - to taste.

If desired, you can add garlic, fresh herbs or cheese to this sauce. Add these ingredients at the end of cooking.

Photo: pixabay.com: UGC

Learn how to make watery seasoning:

Prepare the mushrooms. Wash thoroughly under running water, remove the skin from the cap as needed. Dry in a colander or with napkins.
Slice the mushrooms. You can chop it coarsely or finely - as you like.
Peel the onion and shape it into cubes.
Melt butter in a frying pan. Add onion there and fry. When it becomes transparent, add sugar.
There was a line of mushrooms. Add them to the onion and simmer until the liquid has completely evaporated.
Pour cream into the main ingredients. Salt, pepper, add seasonings.
Simmer the sauce over low heat for about 10–15 minutes.

If you want the sauce mixture to be homogeneous, puree it in a blender.

The most delicious creamy sauce with mushrooms is ready. Let it cool slightly and serve.

Creamy sauce for meat

Would you like to serve creamy sauce with beef, lamb, pork or chicken? This is a very correct decision. But in this case, the traditional recipe will have to be changed slightly.

Usually, sauces for meat are made more spicy and intense. Therefore, we suggest preparing a creamy sauce with onions and mustard. It goes well with any meat, highlighting its taste effectively.

Photo: pixabay.com: UGC

Ingredients you will need:

onion;
butter - 50 g;
vegetable or meat broth - 50 ml;
cream - 150 ml;
mustard - 50 g;
salt and “Mixed peppers” seasoning - to taste.

You can supplement and vary this sauce with capers, olives, cheese or any other seasonings.

Photo: pixabay.com: UGC

How to create a sauce? It's simple:

Cut the onion into half rings.
Fry it in butter until golden brown.
Pour broth into the pan.
Sauté the onion for 5 minutes.
Add cream and cook the sauce for 10 minutes. Season with salt and pepper.
Add mustard to the ingredients and simmer everything for another 5 minutes.

This sauce can be served not only with meat. It will also be savored with pasta, potatoes or in vegetable casseroles.

Creamy pasta sauce

Creamy pasta sauce - what could be tastier? This is a nice substitute for ketchup and other tomato options. With the help of a creamy sauce, pasta is transformed into a real culinary masterpiece. Another advantage of this addition is that it can be created differently each time, playing with the list of ingredients.

Cream sauce recipe

Creamy sauce or Bechamel sauce is a perfect addition to any dish.
The sauce has a special creamy taste, a subtle aroma and a milky white color. A sauce made from flour, butter and cream is one of the favorite sauces in French cuisine. Traditional cream sauce is cheap and easy to make. Read the recipe from Shefmarket.

Traditional cream sauce

It will be useful for you:

Cream 20-35% fat;
Butter;
Premium quality wheat flour;
Ground black pepper;
Regular salt.

Traditional cream sauce: step-by-step recipe for making

Manufacturing:

Add one tablespoon of wheat flour to a heated frying pan.
Fry the flour until golden brown and smoke appears over low heat.
Add a spoonful of soft butter and mix until smooth.
As the flour dissolves in the butter, add 200 grams of cream to the frying pan. Mix the mixture, add a pinch of salt to taste and ground black pepper.
Once the sauce reaches a thick mixture, pour it into a separate container and serve.

Creamy sauce with mushrooms

The creamy flavor of the sauce gives the mushrooms juiciness and a delicate taste. Creamy sauce with mushrooms is suitable for potato, rice and pasta dishes.

It will be useful for you:

Mushrooms;
Butter;
Cream 25-35% fat;
Bulb onions;
Garlic;
Ground black pepper;
Regular salt.

Creamy sauce with mushrooms: step-by-step recipe with photos

Manufacturing:

Chop the garlic and onion into thin layers on a cutting board. Add butter to the pan. Fry the garlic until golden brown, add the chopped onion and fry the dish for 5-6 minutes. Cook over low heat.
Chop the mushrooms and add to the pan. Fry for about 15 minutes until done. Add ground pepper and a pinch of salt to the dish, mixing the ingredients.
Pour cream over the mushrooms and simmer the dish over low heat under the lid for 4-6 minutes.

Creamy shrimp sauce

Creamy sauce with shrimp not only improves the taste of cooked fish, but is also a dish in its own right. For production, it is better to choose large species of shrimp.

It will be useful for you:

Shrimp (langoustines);
Cream 35% fat or sour cream;
Olive oil;
Garlic;
Soy sauce;
Rosemary.

Creamy shrimp sauce: recipe

Manufacturing:

Fry chopped garlic with rosemary in olive oil until golden brown.
Peel the shrimp from the shell and add to the pan with the garlic.
Fry the shrimp on each side for half a minute. For production, choose scalded shrimp in advance.
Add 2 tablespoons of soy sauce to the dish. Simmer the shrimp for just a few minutes and add heavy cream or sour cream. Let the dish simmer for 1-2 minutes and serve with fresh herbs.

Creamy sauce with cheese

Creamy sauce with added cheese is perfect for all meat dishes.

It will be useful for you:

Butter;
Low-fat milk;
Parmesan cheese;
Wheat flour;
Regular salt.

Creamy sauce with cheese: step-by-step recipe for making

Manufacturing:

Melt 250 grams of butter in a saucepan. Add flour and whisk until golden lumps form.
Add low-fat milk to the pan and whisk the mixture continuously. Add salt to taste. Stir the mixture until a thick mass without lumps is obtained.
Grate Parmesan cheese and add to the sauce. Heat the mixture in a saucepan until smooth.

Creamy sauce with onions and cloves

Adding cloves to the creamy onion sauce will give the dish an expressive smell and taste.

Creamy sauce - the best recipes. How to make creamy sauce correctly and deliciously.

What can give the same products different flavor colors, increase the calorie content of a dish, make it more juicy, special, and even disguise errors? Yes, this is it, the most ordinary sauce. More precisely, they make it from ordinary goods, but it has an unusual, special taste. One of the most common in production and popular is considered creamy.

Its base is cream, which gives the sauce a soft, light thickness and a gentle creamy taste. By introducing certain ingredients into the composition, its taste can be diversified, making it cheesy, garlicky, sour, spicy. This sauce is used to season vegetables, pasta, fish, and meat. It is so tasty that it is unlikely that anyone will miss the opportunity to scoop up a couple of spoons just like that, without anything. Just don’t overuse it; after all, the sauce is high in calories.

Cream sauce - preparation of goods

Its basic products are only three ingredients - butter, flour and cream. Before adding to the sauce, flour is fried separately in a dry frying pan or with butter, then cream is added.

Cream sauce - the best recipes

Recipe 1: Cream sauce. Traditional

Naturally, it’s worth starting specifically with the classics. Having gotten your hands on making this sauce, you can use it as a base. And by adding different ingredients to it, for example, cheese, olives, mushrooms, capers, meat or fish broths, herbs, you can get creamy sauces, but completely different in taste.

Ingredients : 20% cream - 200 ml, pepper, salt, a tablespoon of butter and flour.

Manufacturing method

Pour flour into a dry frying pan and fry. Once it turns golden, add oil and stir. Fry a little and pour in the cream. Boil the sauce for a few minutes. It must be constantly and actively stirred to avoid the formation of lumps. Salt and pepper. Serve with fish, vegetables, meat.

Recipe 2: Creamy sauce with cheese

This sauce contains yolks, so to prevent them from curdling, prepare the sauce without bringing it to a boil in a water bath. It is served with fish or meat, depending on what broth is added to the composition.

Ingredients : 200-250ml 20% cream, half a glass of broth (fish or meat), 100 g each of butter and cheese, 2 yolks, salt, pepper, fresh dill - ½ bunch, nutmeg - ¼ tsp. or 1/3 of a whole nut.

Manufacturing method

Coarsely grate the cheese. If whole nutmeg is used, it is crushed - in a coffee grinder, tinder on a grater, or ground in a mortar.

Melt the butter in a water bath. To do this, place a bowl with oil in a larger container with bubbling water, filled to a third or a quarter. Add cheese, cream and broth to it. Heat, stirring constantly, until the mixture becomes homogeneous. Add the yolks, salt, sprinkle with pepper and nutmeg. Cook for about 5 minutes, do not bring to a boil. Add chopped dill to the hot, ready-made sauce.

Recipe 3: Creamy mayonnaise sauce

The sauce is very easy to make and does not require heat treatment. And besides, completely universally suitable. It can be used to season meat, boiled or baked vegetables, and fish.

Ingredients : 200 ml cream (16-20%), 1 tbsp mustard (ready) and lemon juice, salt to taste, 100 g mayonnaise.

Manufacturing method

Mix all the ingredients into a homogeneous mass and... that's it. The sauce is ready.

Examples of dishes with Cream sauce

Recipe 1: Meatballs in creamy sauce

The homogeneous and tender texture of the meatballs is incredibly better complemented by creamy sauce. With its velvety and soft mixture, the meatballs simply melt in your mouth. For minced meat, you can take poultry, pork, beef.

Ingredients : minced meat - 0.5 kg, a slice of snow-white bread (100g), 2-3 eggs, 0.3 liters of cream or milk (or in half), 1 onion, a couple of tables. spoons creamy oils, salt, 1 tbsp flour, vegetable oil, pepper.

Manufacturing method

Soak the bread in water, once it gets wet, squeeze out the liquid with your hands. Grind the onion (on a grater or in a blender). Mix bread, onion, eggs, salt and pepper with minced meat. Mix the mixture and roll into meatballs. They are usually made the size of an apricot or walnut. Bread in flour (dip) and fry in oil.

In another bowl, melt the butter, add a spoonful of flour, and lightly fry. You need to make sure that all the flour is soaked in oil. Pour in milk (cream), stirring vigorously. You can use a fork or whisk to avoid lumps. Season the meatballs with salt and sauce. Simmer for 15-20 minutes. Can be served with rice. But it’s especially delicious with mashed potatoes and pickles.

Recipe 2: Salmon with creamy sauce and mushrooms

If you are not particularly good at cooking and are afraid that the dish may not turn out well, don’t worry. Salmon is such a tasty fish that it is difficult to spoil it with anything. But you will be able to amaze your own household with a new taste at Sunday dinner. So don’t be afraid to experiment, you can even make your own configurations. For example, add cheese (melted or blue cheese) to the sauce, slightly, 50-70 grams. This will be enough to give the sauce a special note. If mushrooms are not to your taste, you can omit them from the recipe. Salmon can be replaced with other fish - pink salmon, cod, hake, navaga.

Ingredients : salmon steak - 2-3 pcs., lemon, salt, pepper. Sauce: cream 20% (milk) - 150ml, 1 tbsp. flour, mushrooms (champignons) - 150g, salt/pepper, 1 onion, vegetable oil, dill.

Manufacturing method

First you need to marinate the steaks. You can cut them crosswise (along the ridge) into halves. Rub the fish with pepper and salt, pour in lemon juice (2-3 tsp) and leave to soak briefly, for about 30 minutes. From time to time, the steaks are also sprinkled with olive oil. Salmon is a fatty fish in itself, so you can completely miss this point.

In the next step, the fish is baked in the oven for 20 minutes (at 200C). The mold must be greased with oil. While the steaks are baking, you can start making the sauce.

Finely chop the onion.
Wash the mushrooms, peel if necessary, and cut lengthwise into slices. Heat oil in a frying pan, fry the onion for a few minutes, add the mushrooms and fry for another 5 minutes. To prevent the mass from burning, it must be stirred. Once the liquid from the mushrooms has boiled away, add flour, salt and stir. Now it's time for the cream. They must be carefully poured into the pan, stirring constantly to avoid lumps. It is convenient to use a whisk or spatula for turning. As soon as the sauce boils, lower the heat and let it bubble gently for two or three minutes until it thickens. Add salt if necessary, add pepper, and at the very end - chopped dill. Let sit covered for a few minutes. Place the fish on a plate, pour over the creamy sauce, garnish with a sprig of dill and serve. The finished dish can be sprinkled with lemon juice (squeeze from half a lemon).

Recipe 3: Spaghetti with cream cheese sauce

Dedicated to lovers of pasta, spaghetti and ordinary pasta. Simple, but sooo tasty. Cream and garlic and cheese and nutmeg were mixed here. Who would have thought that such a seemingly incompatible mixture could lead to a wonderful taste. If only the quality of the cheese didn’t let us down. From time to time it does not melt, but breaks up into lumps (curdles). This doesn’t change the taste much, it’s just that the mixture is not homogeneous. Those who do not like the taste of nutmeg can omit it.

Ingredients : spaghetti (any pasta), cream - 200ml, cheese (hard Russian or processed) - 150-200g, 2 cloves of garlic, nutmeg (on the tip of a teaspoon), salt, shelled walnuts (50g).

Manufacturing method

Let the spaghetti cook. While they are cooking, prepare the sauce.

Finely grate the cheese. Chop the garlic. Fry the nuts in a hot frying pan (like roasting seeds) and grind them in a mortar or roll them out with a rolling pin (like dough).

Heat the cream, add cheese to it, stir until it dissolves. Season the sauce with salt and pepper and sprinkle with nutmeg (optional). Add garlic, toasted nuts (half). Cook for three minutes (at a low boil), always stirring. The mass should be homogeneous. Place the spaghetti on a plate, pour over the sauce and sprinkle with the remaining nuts.

Creamy sauce - useful tips from experienced chefs

— To avoid the appearance of lumps when making a creamy sauce, cooks use a little trick related to temperature changes: pour cool, not hot, milk into a boiling mixture of butter and flour.

Creamy sauces

Cream-based sauces can be used with various dishes: meat, fish, side dishes (pasta, cereals, vegetables). In this topic, our culinary experts share recipes for creamy sauces with photos and step-by-step production.

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Cream sauce recipes

Ingredients

Hard cheese – 180 g

Cream (20%) – 150 ml.

Garlic – 1 clove

Ground dark pepper to taste

Ingredients

Mushrooms (I have white ones) – 200 g

Cream (35%) – 240 ml

Butter – 55 g

Ground dark pepper - to taste

Ground nutmeg – a pinch

Ingredients

Raw yolks – 3 pcs.

Dry snow-white wine – 3 tbsp.

Wine vinegar – 3 tbsp.

Tarragon – 5 g or a sprig

Chervil – 5 g or a sprig

Butter – 120 g

Salt and pepper - to taste

Ingredients

Parmesan cheese – 80 g

Cream 30% – 80 ml

Butter – 30 g

Ingredients

Meat broth – 1 glass

Curry powder – 2 tbsp.

Onions – 1 pc. (huge size)

Greenish apple – 1 piece (huge)

Garlic – 3 cloves

Vegetable oil – 3 tbsp.

Lemon juice – 1 tsp.

Ready mustard – 1 tsp.

Ingredients

Chicken fillet – 180 g

Champignons – 200 g

Vegetable oil – 2 tbsp.

Butter – 10 g

Garlic – 2 cloves

Hard cheese – 40 g

Cream (fat content 20%) – 200 ml

Salt, pepper - to taste

Parsley – 2 sprigs

Ingredients

Cream cheese – 120 g

Ground dark pepper - to taste

Garlic – 2-3 cloves

Ingredients

Cream – 0.5 cups

Flour – 1 tbsp. without top

Butter – 1 tbsp.

Salt – 1 pinch (2 g)

Ground dark pepper – optional (1 g)

Water – 0.5 cups

Ingredients

Frozen spinach – 150-200 g;

Cream 10% – 1 glass;

Garlic – 1-2 cloves

Hard cheese – 2-4 tbsp. spoons;

Butter – 1-2 tbsp. spoons;

Dry fragrant herbs - to taste;

Ingredients

Butter – 50 g

Garlic – 1 clove

Salt and pepper - to taste

Ingredients

Cream 30-35% – 300 ml

Ingredients

Cream with fat content 32% – 300 ml

Ingredients

Fresh spinach – 300 g

Cream – 250-350 ml

Onions – 1 pc.

Garlic – 1-2 cloves

Lime juice – 1-2 tsp.

Ground dark pepper - to taste

Ingredients

Cream (10%-30%) – 0.5 liters;

Sour cream sourdough – 0.5 sachet;

Sour cream of good quality - 2-3 tbsp. spoons.

Ingredients

Cream cheese – 150 g

Mint – 4 sprigs (leaves only)

Ingredients

Butter – 40 g

Nutmeg – 10 g

Ingredients

Bell pepper – 1 pc.

Ingredients

Borodino bread – 3 slices

Onions – 1 pc.

Butter – 40 g

Cream 10% – 300 ml

Salt, spices - to taste

Ingredients

Onions – 1 pc.

Garlic – 1 clove

Vegetable oil – 2 tbsp.

Salt, pepper, herbs - to taste

Ingredients

Snow white bread – 2 buns

Snow-white onions – 1 pc.

Heavy cream – 100 ml

Butter – 25 g

Bay leaf – 1 pc.

Nutmeg color – 1 pc.

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