How to make creamy cheese sauce. Creamy sauce - quick and easy! Creamy cheese sauce for pasta

Pasta is the simplest dish that first comes to mind if you don’t know what to cook. Make pasta with mushrooms, and a simple dish will turn into a tasty, tender and delicious lunch.

Cream will make the pasta tender, pleasant to the taste and will hide its dryness.

You will need:

cream – 0.3 l;
three garlic cloves;
pasta – 0.4 kg;
salt to taste;
champignon mushrooms – 0.3 kg;
olive oil to taste;
onion – 1 pc.;
two pinches of black pepper;
piece of butter – 110 gr.

Cooking step by step:

Heat both types of oil in a frying pan.
We remove the husks from the garlic cloves and press them in a press. Crumble into hot oil.
Fry the garlic for three minutes, then put it in a cup.
We scrape the champignons from dirt and peel, cut them into plastic pieces and add them to the frying pan.
Finely chop the onion and, as soon as the water from the mushrooms has evaporated, pour the onion pieces into the pan.
Cook until the onion is covered with a golden crust. Pour in the cream, add salt and ground pepper.
Simmer the food for 10 minutes. If the sauce turns out too thick, add a little boiled water.
At the same time, put a pan of water on the stove, add salt and wait until the liquid boils.
Throw the pasta into the boiling water, followed by a little olive oil.
When the pasta is cooked, process it in a colander. Then add a piece of butter.
Place the pasta on a plate and pour the delicate, aromatic creamy sauce over it. Bon appetit!

Chicken recipe

With chicken, pasta will be more appetizing and nutritious.

List of ingredients:

a bunch of green onions;
chicken fillet – 0.4 kg;
vegetable oil – 18 ml;
pasta – 0.4 kg;
salt to taste;
champignons – 0.4 kg;
black pepper to taste.

How to cook pasta with chicken and mushrooms:

Chop the washed and dried chicken into small cubes.
Throw them into heated oil in a frying pan. Cook until a golden brown crust forms.
Cut the peeled mushrooms into medium pieces and crumble them into the chicken.
Fry the ingredients until the mushroom liquid disappears. Then add pepper and salt.
Separately, cook the pasta in boiling water until soft. Don't forget to add salt.
Rinse the pasta in a colander and strain the water.
Pour into the pan and heat for 4 minutes.
At the end, chop finely chopped green onions. The food is ready.

In sour cream sauce

Main products:

soy sauce – 20 ml;
pasta shells – 300 gr.;
sunflower oil – 35 ml;
champignons – 0.3 kg;
sour cream – 80 gr.;
salt and spices to taste;
onion – 1 pc.

How to prepare pasta with mushrooms in sour cream sauce:

Heat a frying pan with sunflower oil.
Finely chop the peeled onion. Place the pieces into the frying pan.
Cut the processed mushrooms into medium-sized cubes. If the mushrooms are small, then there is no need to cut them.
As soon as the onion acquires a pinkish tint, add mushrooms to it.
After 10 minutes, add salt and soy sauce.
Add sour cream and simmer for 5 minutes, stirring the ingredients.
In a saucepan, cook the pasta separately in water, add salt.
As soon as they are cooked, transfer them to a colander and rinse with water.
Add the contents of the pan to the pasta and stir.
You can serve an appetizing soft dish to the table.

Cooking with added cheese

Delicate, melted cheese will cover the dish with a delicious milky crust.

Recipe Ingredients:

one onion;
horns – 130 gr.;
salt to taste;
cream 20% - 0.2 l;
black pepper - 8 gr.;
processed cheese – 90 gr.;
fresh champignon mushrooms – 250 gr.;
two cloves of garlic.

How to make macaroni with mushrooms and cheese:

Pour water into the pan, add salt. We wait until the liquid reaches a boiling point.
When the product becomes soft, pour some water from the pan into a cup. You will need it if the sauce is too thick.
Pour out the rest and process the pasta in a colander.
While cooking the pasta, you can take care of the mushrooms, peel them and cut them into medium-sized pieces.
Finely chop the onion.
Fry the mushrooms in a hot frying pan with salt. Do not add oil. When the liquid has evaporated, pour out a little oil and add black pepper.
After 8 minutes, add cream, bring to a boil and cook for another 3 minutes.
We pass the processed cheese through a grater and pour it into the frying pan.
After 2 minutes, add pasta to the cheese sauce and mix everything.
If necessary, pour in the previously stored pasta water.
Leave the dish for 2 minutes and serve, garnishing with herbs if desired.

With minced meat and mushrooms

Recipe Ingredients:

cheese – 60 gr.;
mushrooms – 0.2 kg;
garlic – 4 cloves;
pasta – 0.2 kg;
minced beef – 0.2 kg;
salt – 4 g;
green onions – 5 arrows;
ground pepper – 3 gr.;
onion – 1 pc.;
sour cream – 0.2 l.

How to cook pasta with minced meat and mushrooms:

First, boil the pasta in salted water until soft.
At the same time, chop the peeled garlic cloves with a knife.
Pour it into a heated frying pan with olive oil.
Chop the chopped onion there, add the minced meat and mushroom slices.
Fry until the minced meat turns light. Add salt and mix.
After 5 minutes, pour sour cream over everything and add black pepper.
After 3 minutes, chop the chopped green onions.
Turn off and load the pasta processed in a colander into the frying pan. Mix.
Place the dish on plates and sprinkle with grated cheese.

With added tomato

You will need:

onion – 150 gr.;
salt to taste;
pasta – 150 gr.;
ground black pepper to taste;
mushrooms – 300 gr.;
vegetable oil for frying;
tomatoes – 300 gr.

Step-by-step preparation:

Chop the peeled onion into small pieces with a knife.
We do the same operation with mushrooms.
Chop the tomatoes into cubes.
Sauté the onion in vegetable oil. After 3 minutes, add mushroom slices to it.
Cook with salt and pepper for another 5 minutes.
Add the tomato cubes and fry for another 6 minutes.
In parallel with the mushrooms, cook the pasta until soft.
All that remains is to transfer them to the frying pan and mix all the products.
A simple, but very tasty and tender dish is ready.

What to take:

cream – 0.2 l;
egg – 4 pcs.;
noodles – 250 gr.;
fresh dill – 50 gr.;
onion – 1 pc.;
ham – 100 gr.;
a piece of butter – 30 g;
two garlic cloves;
milk cheese – 150 gr.;
champignons – 100 gr.

Cooking step by step:

Let the noodles or pasta boil in salted water. In the meantime, let's make the sauce.
Melt a piece of butter in a frying pan.
Sauté finely chopped onion and garlic.
Chop the ham and peeled champignons into arbitrary pieces.
Add them to the vegetables and fry until the liquid evaporates.
Separate the raw yolks, combine them with grated cheese and cream and beat.
Add pepper and salt to the mixture. Beat again.
Pour the egg mixture into the contents of the pan and stir.
After 4 minutes, add the cooked noodles. Stir everything again and serve, sprinkled with chopped herbs on top.

Sauces are a French invention, the first appeared in Ancient Egypt in the 4th century BC, and pasta (a combination of sauce with pasta) is the main

The very first Italian pasta, the recipe for which has been preserved, was pasta boiled in water with almond milk, seasoned with sweet root sauce. It was dessert.

The first recipes for pasta with traditional sauces were described in the year 1000 in the cookbook of the Italian Martin Corno.

There are many recipes for pasta sauces in Italy. The most famous all over the world: Bolognese, carbonara, pesto, with mushrooms, creamy.

One of the most popular dishes, Alfredo pasta, is prepared using pasta cream.

History of the origin of cream sauce

One day a son was born to a poor owner. His joy knew no bounds; one thing overshadowed this event: the restaurateur’s wife completely refused to eat, she had no appetite at all.

The Italian decided to cook something very tasty so that his wife could not refuse the dish. He prepared the most delicate pasta sauce: a mixture of butter and finely grated cheese, taken from the heart of the head, from the place where it is most tender.

The sauce turned out to be so tasty that the restaurateur’s wife couldn’t refuse the pasta. This dish was served to restaurant visitors who were delighted with the delicious sauce. Since then, Alfredo sauce has spread throughout the world.

The recipe has evolved over time. Cooks began adding cream, mushrooms, seafood, chicken, etc. There are many variations of creamy sauce for cream and cheese pasta, some of which are easy to make at home. It is advisable for every housewife to know how to do it.

Classic cream sauce recipe

The taste of pasta depends on the quality of the sauce. Cream, spices, and tomatoes are often used to prepare it.

The recipe for the classic sauce is quite simple; it requires the following ingredients:

cream (natural) 20 percent - 400 milliliters;
cheese (preferably hard) - 200 grams;
processed cheese - 2 pieces (200 grams);
butter - 2 tablespoons;
ground black pepper - to taste;
table salt - to taste.

Grate processed cheese and 100 grams of hard cheese.

Pour the cream into a saucepan, heat (do not boil!), add grated cheese, add butter, mix well, add salt and pepper to taste.

Mix everything well and keep on fire. The cheese will melt and the mixture will thicken to the consistency of sour cream. The sauce is ready. Pour it into the boiled pasta, sprinkle the remaining cheese on top.

use only salt and black pepper in the sauce (other seasonings can ruin the taste of the dish);
do not overdo it with pepper and salt, everything should be in moderation;
you can take cream with 10 percent fat content;
Butter adds fat and makes the taste richer, but you can omit it if desired.

Sauce: cream and mushrooms

The classic cream sauce is the basis for preparing more complex gravies. One of the most common is champignon sauce with cream. There are many variations of this dish. A very simple and economical recipe is offered.

Required Products:

cream (no more than 20 percent fat content) - 1 glass;
champignon mushrooms (can be frozen) - 250 grams;
wheat flour - 1 tablespoon;
cheese - 100 grams;
onion - 1 piece;
butter (butter) - 1 tablespoon (table);
salt - to taste;
ground pepper (preferably black) - to taste.

Peel the onion, rinse and finely chop into squares. Grate the cheese finely.

Finely chop the mushrooms or grind them using a blender.

Place a deep frying pan or saucepan on the fire, melt the butter, add chopped onion, simmer until soft (no need to fry!).

Pour chopped mushrooms into the onion, fry over low heat until the liquid evaporates, add salt and pepper to taste.

Add flour to the mushrooms, mix everything and fry for 2 minutes.

Add cream and continue to cook over low heat until the sauce thickens. The cream should heat up but not boil. Add grated cheese, keep the sauce on the fire until the cheese is completely dissolved. Mix everything well and remove from heat. The sauce is ready.

Tips for making creamy champignon sauce

For spiciness, garlic is added to the sauce and fried along with onions.
The amount of flour can be changed: to obtain a thick sauce, add 3 tablespoons of flour.
Instead of cream, you can use sour cream; in this case, flour is not added or added in a minimal amount.
You can use any mushrooms.
Hot sauce is used for pasta, rice, and potatoes.
Cold sauce goes well with dumplings and dumplings.

Alfredo pasta

Parmesan is made from cream and cheese and is famous all over the world; many people’s favorite Alfredo pasta is made with it. And even an inexperienced housewife can prepare this dish, just follow the recipe carefully.

For classic Alfredo pasta you need:

cream 33% fat - 0.5 liters;
butter - 3 tablespoons (tablespoons);
Parmesan cheese - 150 grams;
bacon - three or four strips;
table salt - to taste;
ground black pepper (preferably freshly ground) - to taste;
vegetable (preferably olive oil) - two tablespoons;
spaghetti - 250 grams.

Grate the cheese finely. Cut the bacon into squares and fry until golden brown.

Boil the spaghetti in salted water with the addition of vegetable oil until half cooked (al dente), rinse under running cold boiled water.

Pour the cream into a saucepan (deep frying pan) and heat (but do not boil!) over medium heat.

Add butter, melt it in the cream, add 100 grams of grated Parmesan and wait until it melts completely.

Reduce heat and simmer the sauce over low heat until thickened. Add black pepper and salt to taste into the sauce and heat a little more. The sauce takes about 10 minutes to prepare.

Place the cooked spaghetti in a frying pan and heat thoroughly, sprinkle fried bacon on top of the pasta, pour sauce over it, and sprinkle the rest of the grated Parmesan cheese on top. Remove the dish from the heat. Let the pasta sit for a few minutes before serving.

For this you always use only heavy cream (33 percent), high-quality butter and Parmesan cheese; the remaining ingredients can be changed to taste.
To obtain a more delicate taste, ground black pepper and salt are not added.
Chopped garlic is added to give it a spicy, spicy taste.
For Alfredo pasta, Italians prefer fettuccine among all pasta products, although recipes allow the use of any pasta made from durum wheat.
If the sauce is very thick, you can dilute it with the water in which the pasta was cooked.
The sauce is always poured into very hot pasta; before serving, it is permissible to add ground nutmeg, pepper, chopped garlic, and dill to taste.

Creamy tomato sauce

Tomato-cream sauce for pasta is a simple dish, quick to prepare, and will satisfy lovers of tomato sauces and cream-based gravy. You can change it to your taste: add fried pieces of chicken, minced meat, sausages or pieces of sausage, etc. It is up to the cook to decide how to make the pasta sauce.

We suggest preparing pasta with chicken and cream sauce for pasta, the recipe for which requires the following ingredients:

butter - 3 tablespoons (tablespoons);
onion - 1 piece;
tomatoes (fresh) - 800 grams;
garlic - 3-4 cloves;
cheese (preferably Parmesan) - 150 grams;
ground black pepper - to taste,
table salt - to taste,
oregano, dried parsley, basil - 1/2 spoon each (teaspoons);
balsamic vinegar - 1 teaspoon (teaspoon);
spaghetti - 0.5 kilograms.

Boil spaghetti until al dente.

Peel the onion and garlic and chop finely.

Scald the tomatoes with boiling water, peel and chop.

Grate the cheese.

Melt the butter in a deep frying pan, fry the onion and garlic in it until golden brown, add chopped tomatoes, salt, add dry herbs and pepper.

After the tomatoes release their juice, reduce the heat and continue cooking for 2 minutes until the sauce thickens. Pour vinegar into the mixture.

Add cream to the tomatoes, mix everything, heat the sauce for 5 or 7 minutes.

Place the cooked spaghetti in a frying pan and mix with the sauce. Warm everything thoroughly, sprinkle with grated cheese. The dish is ready to serve.

Creamy sauce with chicken

A classic creamy pasta sauce can be paired with chicken. The recipe for its preparation is simple and accessible to any housewife, and the taste will not leave lovers of delicious pasta indifferent.

Required Products:

cream (20 percent) - 1 glass;
butter - 3 tablespoons;
chicken (fillet) - 300 grams;
cheese (hard varieties) - 100 grams;
pasta - 250 grams;
ground black pepper - to taste;
table salt - to taste;
garlic - 2 or 3 cloves;
- taste.

Grate the cheese finely. Peel and chop the garlic.

Wash the chicken fillet, cut into pieces and dry.

Boil pasta until half cooked (al dente).

Melt the butter in a deep frying pan, fry the chopped garlic, pour in a glass of cream, heat (do not boil!), add grated cheese, stir and cook until the cheese melts.

Add fillet pieces to the cream, salt and pepper to taste, add your favorite herbs. Continue to cook over low heat until the chicken is cooked through, about 20 minutes.

Add the boiled pasta to the sauce, mix everything well and simmer on the fire for several minutes.

Chicken in cream sauce with pasta is ready to serve.

Conclusion

There are many options for cream sauce, it is not difficult to prepare, and the result will meet your expectations. Experiment, use the recipes suggested above. Remember: homemade sauce is certainly healthier than ready-made store-bought ketchup and mayonnaise; it contains only proven natural products and seasonings. You can always adjust the recipe and add only ingredients that are healthy for your family to the dish.

Cook with love. Bon appetit!

Creamy sauce - a recipe for a classic and delicious sauce for pasta, spaghetti, chicken, fish. To make the classic cream sauce from a simple recipe tasty and tender, it is best to use fresh butter. Its homeland is France, where chefs have always had a very refined taste.

The main condition for a quality sauce is the absence of lumps. Two completely identical dishes can be very different from each other thanks to the sauce. It goes great with pasta, vegetables, fish, meat and mushrooms.

The technology for preparing cream sauce is extremely simple: first, the flour is fried in a dry frying pan or in butter, then cream is added to this dry mixture. In this article we will tell you several interesting recipes for making creamy sauce.

Creamy sauce classic recipe

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

Ingredients:

Wheat flour - 1 tbsp;
Cream - 200 ml;
Butter - 1 tbsp;
Salt - to taste.

Cooking method:

Fry 1 tbsp in a dry frying pan. flour;
Then add butter and mix well;
Pour in the cream in a thin stream. Whisk the contents of the pan vigorously;
After mixing everything well, add salt and pepper and cook for 2 minutes until thickened;
The classic cream sauce is ready. Bon appetit!

To prepare the sauce, wheat flour is usually used and fried in a dry frying pan until it turns a soft golden color; the main thing, of course, is not to miss the moment and not to overcook the flour.

The most common problem that beginner cooks encounter when preparing cream sauce is the formation of lumps in it. It will be much easier to avoid their formation in the sauce if you pour cooled cream into the boiling oil with fried flour in a thin stream, while still whisking it. If you still cannot avoid the formation of lumps in the sauce, strain it through a sieve and bring to a boil again.

Creamy sauce for spaghetti, pasta

Pasta or spaghetti is, as we all know, the most famous and popular Italian dish. It is served to the table with various seasonings. The most recommended sauce for spaghetti was cream sauce.

Ingredients:

Cream - 250 ml;
Butter - 50 g;
Garlic - 1 clove;
Parsley - 3 tbsp;
Black pepper - to taste;
Salt - to taste.

Cooking method:

Melt butter in a frying pan (over low heat);
Add cream and cook for 5 minutes;
Grind a clove of garlic;
Finely chop the parsley;
Add garlic and parsley to the cream, while stirring it;
Add salt to the sauce, bring to a boil and immediately remove from the stove. Easy to prepare and unusually delicate, the sauce will give your spaghetti or pasta an original taste;
Creamy sauce for spaghetti (pasta) is ready. Bon appetit!

Cream-based sauce increases the nutritional value and calorie content of dishes, giving each of them, depending on the ingredients included in the product, an individual flavor. Natural cream of animal origin has a delicate consistency and gives the product a pleasant, somewhat sweet, but not cloying taste. Adding various products (cheese, herbs, garlic, pepper, sugar) makes this sauce garlicky, cheesy, sweet and sour or bitter.

Creamy sauce for fish

Cream-based sauces for fish can be served with the finished dish in a separate sauce boat or used for joint stewing or baking with the base product.

White fish sauce made from cream can be supplemented with mushrooms, vegetables, all kinds of herbs, onions, garlic;
Cream can be used of any fat content, while adjusting the final thickness of the sauce by adding flour or starch or boiling the substance to the desired texture;
Acid-containing additives would be especially appropriate in the sauce: lemon or lime juice, dry white wine;
For piquancy and spiciness, the sauce is seasoned with appropriate herbs, spices, pepper, not forgetting to add salt to taste.

Ingredients:

Cream - 200 ml;
Butter - 100 g;
Wheat flour - 2 tsp;
Fresh greens - 100 g;
Medium lemon - 1 pc.;
Ground pepper - 1 pinch;
Salt - to taste.

Cooking method:

Wash, dry and finely chop the greens. A mixture of parsley and dill works well, you can add a sprig of rosemary;
Wash the lemon and squeeze the juice out of half the fruit. Be sure to remove the bones from it if they get into it. If desired, grate a little zest, no more than half a teaspoon, and mix the zest with chopped herbs;
Lightly fry the flour in a dry frying pan;
In another frying pan or saucepan, melt the butter, mix the prepared flour with it;
Pour in the cream in a thin stream, whisking the contents of the saucepan;
After 2 minutes, add the greens and stir. Simmer, stirring, over low heat for 5 minutes;
Add lemon juice, salt, pepper. Stir and remove from heat;
Creamy sauce for fish is ready. Bon appetit!

Salmon in cream sauce for the holiday table

Calories in cream sauce:

The calorie content of cream sauce is 468 kcal/100 grams of product. Since it is very oily, you should not abuse this product due to significant harm to your figure. For people watching their weight, nutritionists recommend including no more than 1 tablespoon of their favorite dressing in their daily menu.

Benefits of cream sauce:

The main biological value of cream sauce lies precisely in the composition of the cream, which contains phosphatides - substances similar in structure to fats, but different, however, in the presence of a nitrogenous base and phosphoric acid. These fat-like elements have pronounced antioxidant properties, cleansing the body of waste, toxins, cholesterol, and preventing the appearance of deposits on the walls of blood vessels.

Creamy pasta sauce

How to add pasta to make a tasty, juicy and spicy dish? There is only one answer - this is a delicate and aromatic sauce. Cooks call cream sauce the most popular and easiest to make. By supplementing it with various ingredients, such as mushrooms, tomatoes, cheese or chicken fillet, you can serve a completely new original dish to the table every day.

Ingredients:

Cream - 250 ml;
Butter - 50 g;
Garlic - 1 clove;
Wheat flour (optional) - 1 tbsp;
Parsley - 3 tbsp;
Parmesan cheese - one and a half glasses;
Ground black pepper - to taste;
Salt - to taste.

Cooking method:

Melt the butter over low heat, add the cream and cook for 5 minutes, stirring occasionally;
Then add grated cheese, chopped garlic and chopped parsley;
Quickly mix all ingredients until the sauce is smooth;
To make the sauce thicker, you can add 1 tablespoon of flour if desired;
Allow the sauce to boil and then remove from heat;
The creamy pasta sauce is ready. Bon appetit!
The sauce is somewhat high in calories, and if you are not on a diet, you will greatly enjoy your dish. In general, all the ingredients are tasty and healthy.

How to cook pasta with mushrooms in creamy sauce

The creamy sauce is best served immediately after preparation. You can serve the creamy sauce with any dish. It is usually used hot. It will be a great addition to rice, potatoes or pasta. Spaghetti or pasta go best with this sauce.

I want to add it not only to ready-made dishes, but also to eat it just like that, spread on fresh bread. This sauce turns out quite aromatic and tasty. If it has cooled down, you can reheat it. This is best done in a water bath, but you can also reheat it in a saucepan over low heat or in the microwave.

Creamy pizza sauce

Creamy sauce is rarely used when creating traditional Italian pizza. Residents of Italy prefer tomato or garlic dressing, which emphasizes the taste of the tender flatbread with filling. However, in America, Great Britain and Europe, a delicious white cream sauce often complements pizza with vegetables, fish, meat or sausage.

Unlike tomato pizza sauce, creamy dressing has a mild taste, and can be used not only in the process of making pizza, but also to create many other dishes - pasta, lasagna, pies, meat.

Ingredients:

Cream - 300 ml;
Raw egg yolk - 2 pcs.;
Flour - 100 g;
Butter - 1 tbsp;
Sugar - 1 tsp;
Salt - a pinch.

Cooking method:

Lightly whisk the egg yolks and set aside;
Mix the melted butter with flour and slightly warmed cream (the mixture should have the consistency of liquid sour cream), pour it all into an enamel bowl and place in a saucepan over a water bath, where the water is boiling very gently. In this case, the mixture must be constantly stirred with a whisk, otherwise the flour will stick to the walls of the bowl;
After 10 minutes, the beaten egg yolks are carefully added to the sauce, after which the bowl is immediately removed from the water bath;
Whisk the creamy dressing for 2-3 minutes;
The creamy pizza sauce is ready. Bon appetit!
The sauce is cooled to room temperature and used to create the pizza.

Cooks know how much sauce can change the taste of a dish. Everyone can master the technology of making creamy sauce. However, if you don’t know how to make it correctly, failures may occur at first, and the sauce will not become a decoration for the table.

The main component of cream sauce is cream. It is best to take it with medium fat content, that is, about 20-25%. Cream sauce is a universal seasoning that will enhance the taste of any dish. At the same time, even an inexperienced housewife can handle its preparation.

What can give the same products different flavors, increase the calorie content of a dish, make it juicier, piquant, and even mask errors? Yes, this is it, the most common sauce. Or rather, they make it from ordinary products, but it has an unusual, special taste. Its basis is cream, which gives the sauce a soft, light consistency and delicate creamy taste.

Creamy sauce with mushrooms

We offer you a recipe for a delicious, aromatic and easy-to-prepare creamy sauce with mushrooms. The delicate combination of cream, garlic and mushrooms will surprise even the most demanding gourmets with its unique taste. With such an unusually appetizing, amazingly aromatic homemade mushroom sauce, any side dish or meat will only become tastier. Thick, garlicky sauce that's simple and delicious.

Ingredients:

Mushrooms (champignons or to taste) - 200 g;
Butter - 70 g;
Cream - 250 ml;
Onion - 1 pc.;
Garlic - 5 cloves;
Ground pepper - to taste;
Salt - to taste.

Cooking method:

For the creamy sauce, you can use any mushrooms you have on hand;
Peel 5 cloves of garlic, wash well and finely chop using a knife or a press;
Peel one onion for the mushroom sauce, wash it and cut it into half rings;
Place the frying pan with butter on the stove;
Add chopped garlic to the heated oil and fry it until golden over medium heat;
Then add the onion, cut into half rings, into the frying pan with the fried garlic, mix everything well and continue to fry until the onion is soft;
Peel the champignons and cut into small pieces or thin slices;
Add mushrooms to the fried onions and garlic in the pan and continue frying for 15 minutes until the mushrooms are completely cooked;
After this time, salt the mushrooms in the frying pan, pepper to taste, and mix everything thoroughly;
Place the prepared cream into the frying pan with the mushrooms, cover the frying pan with a lid, and reduce the heat to low;
Simmer the sauce over low heat for 3-5 minutes and remove from the stove;
Creamy sauce with mushrooms is ready. Bon appetit!

By introducing certain ingredients into the composition, its taste can be varied, making it cheesy, garlicky, sour, spicy. This sauce is used to season vegetables, pasta, fish, and meat. It is so delicious that hardly 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.

The most delicious creamy sauce with mushrooms

Its basic products are only three ingredients - butter, flour and cream. The product - in its classical interpretation - is recommended to be included in the diet of people suffering from diseases of the gastrointestinal tract: gastritis of varying acidity, gastric and duodenal ulcers.

Omega-3 fatty acids present in cream have a positive effect on human mental activity, playing a key role in the formation of the structure of brain tissue and the transmission of nerve impulses. A lack of Omega-3 fatty acids in brain tissue can cause brain functional failure and mental retardation.

Like most other fatty foods, cream sauce can negatively affect the health of people suffering from obesity, liver disease and atherosclerosis. The delicate creamy sauce has amazing characteristics. It is able to give even the most ordinary dish piquancy, juiciness and uniqueness.

Spaghetti with creamy sauce - video recipe

What can give the same products different flavors, increase the calorie content of a dish, make it juicier, piquant, and even mask errors? Yes, this is it, the most common sauce. Or rather, they make it from ordinary products, but it has an unusual, special taste. One of the easiest to prepare and popular is creamy.

Its basis is cream, which gives the sauce a soft, light consistency and delicate creamy taste. By introducing certain ingredients into the composition, its taste can be varied, making it cheesy, garlicky, sour, spicy. This sauce is used to season vegetables, pasta, fish, and meat. It is so delicious that hardly 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.

Creamy sauce - food preparation

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

Cream sauce - the best recipes

Recipe 1: Cream sauce. Classical

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

Cooking 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 couple of minutes. It must be stirred constantly and intensively to avoid the appearance 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 to a boil in a water bath. It is served with fish or meat, depending on what broth is added to the composition.

Ingredients: 200-250 ml 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.

Cooking method

Coarsely grate the cheese. If whole nutmeg is used, it is crushed - in a coffee grinder, grated 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 diameter bowl with boiling 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 five minutes, do not bring to a boil. Add chopped dill to the hot prepared sauce.

Recipe 3: Creamy mayonnaise sauce

A very easy to prepare sauce that does not require heat treatment. And besides, absolutely universal. It can be used to season meat, boiled or baked vegetables, and fish.

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

Cooking 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 delicate texture of the meatballs is perfectly complemented by the creamy sauce. With its velvety and soft texture, 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 white bread (100g), 2-3 eggs, 0.3 liters of cream or milk (or half), 1 onion, a couple of tables. spoons creamy oils, salt, 1 tbsp flour, vegetable oil, pepper.

Cooking 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. It is necessary to ensure 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 it will be quite possible to surprise your household with a new taste at Sunday dinner. So don't be afraid to experiment, you can even make your own changes. For example, add a little cheese (melted or blue cheese) to the sauce, 50-70 grams. This will be enough to give the sauce a spicy note. If you don't like mushrooms, 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.

Cooking 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 over lemon juice (2-3 tsp) and leave to soak for a short time, about thirty minutes. Sometimes the steaks are also sprinkled with olive oil. Salmon is a fatty fish in itself, so you can easily miss this moment.

At the next stage, 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 preparing 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 couple of minutes, add the mushrooms and fry for another five 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 need to be carefully poured into the pan, stirring constantly to avoid the appearance of 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 to three minutes until it thickens.
Add salt if necessary, add pepper, and at the very end – chopped dill. Let sit covered for a couple of 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 regular 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 amazing taste. If only the quality of the cheese didn't let us down. Sometimes it does not melt, but breaks up into lumps (curdles). This doesn’t change the taste much, it’s just that the consistency is uneven. 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).

Cooking 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 in a mortar or roll 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), stirring all the time. The mass should be homogeneous. Place the spaghetti on a plate, pour over the sauce and sprinkle with the remaining nuts.

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