How to make cream cheese sauce. King of the table: cream cheese sauce

To give a familiar dish an unusual sound is the direct purpose of any sauce. It is suitable not only as an additional flavor enhancer, but also as a basis for roasting or stewing fish, meat, poultry or vegetables.

How to make cream cheese sauce

In order for homemade people to appreciate the taste of the creamy cheese sauce in the photo, you do not need to stand at the stove for a long time. 5-6 minutes - and the addition to your dishes is ready! The main thing is to adhere to the following algorithm:

Cheese grate on a fine grater;

Pour the cream into a saucepan or saucepan and heat it over low heat;

Pour cheese into the creamy mass, warm for 2-4 minutes;

Add salt, pepper and nutmeg, mix well;

Cook for 3 more minutes.

Aromatic herbs can be added to the finished sauce, but not too much so that their taste does not interrupt, but complements the creamy-cheese symphony.

Cream cheese sauce based on milk and starch mixture

Ingredients:

Cream with a fat content of 10-20% - 200 gr.,

Hard cheese - 50 gr.,

Milk - 100 ml.,

Starch - 1.5 tsp,

Salt, pepper to taste.

Stir the starch in cold milk, grate the cheese on a fine grater. Combine cheese chips with cream and mix until smooth in a pan. Warm up over medium heat.

Then, in a thin stream, add the milk-starch mass to the cheese and cream and cook over low heat until thickened. A prerequisite for proper preparation: do not forget to constantly stir the sauce, achieving a uniform composition. At the final stage, the sauce is seasoned with salt and pepper.

You can introduce your favorite spices or herbs into the recipe, then every time you will get new unexpected flavors.

Cream sauce - a classic and delicious sauce recipe for pasta, spaghetti, chicken, fish. In order 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 strikingly 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 some interesting recipes for making creamy sauce.

Cream sauce classic recipe

Of course, it is worth starting with the classics. Having stuffed your hand in the preparation of this sauce, it can be taken as a basis. And by adding various ingredients to it, for example, cheese, olives, mushrooms, capers, meat or fish broths, greens, you can get creamy, but completely different sauces.

Ingredients:

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

Cooking method:

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

Flour for making the sauce is usually used wheat and fried in a dry frying pan until a pale 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 face when making a creamy sauce is the formation of lumps in it. It will be much easier to avoid their formation in the sauce if chilled cream is poured into boiling oil with fried flour in a thin stream, while still whipping them with a whisk. If the formation of lumps in the sauce still could not be avoided, 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 at the table with various condiments. The most recommended for spaghetti was creamy sauce.

Ingredients:

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

Cooking method:

Melt the 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 them;
Salt the sauce, bring to a boil and immediately remove from the stove. Easy-to-prepare and extraordinarily tender 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 texture and gives the product a pleasant, somewhat sweet, but not cloying taste. The addition of various products (cheese, herbs, garlic, pepper, sugar) makes this sauce garlicky, cheesy, sweet and sour or bitter.

Cream sauce for fish

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

White cream fish sauce can be supplemented with mushrooms, vegetables, all kinds of herbs, onions, garlic;
Cream can be used of any fat content, while adjusting the final density of the sauce by adding flour or starch or boiling the substance to the desired texture;
Acid-containing additives will be especially appropriate in the sauce: lemon or lime juice, dry white wine;
For piquancy and spiciness, the sauce is seasoned with appropriate spices, spices, pepper, not forgetting to salt the mass 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 herbs. A mixture of parsley and dill is well suited, you can add a sprig of rosemary;
Wash the lemon, squeeze the juice from half the fruit. Be sure to remove the bones from it if they got into it. If desired, grate a little zest, no more than half a teaspoon, and mix the zest with chopped herbs;
In a dry frying pan, lightly fry the flour;
In another frying pan or in a saucepan, melt the butter, mix the prepared flour with it;
In a thin stream, whisking the contents of the saucepan with a whisk, pour in the cream;
After 2 minutes, add greens, mix. Sweat, stirring, over low heat for 5 minutes;
Add lemon juice, salt, pepper. Stir and remove from heat;
Cream sauce for fish is ready. Bon appetit!

Salmon in creamy sauce for the festive table

Cream sauce calories:

The calorie content of cream sauce is 468 kcal / 100 grams of product. Since it is very fatty, it is not worth abusing this product due to pronounced harm to the figure. Dieticians recommend that people who monitor their weight include no more than 1 tablespoon of their favorite dressing in their daily menu.

Cream Sauce Benefits:

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

Cream sauce for pasta

How to add pasta to make a tasty, juicy and spicy dish? There is only one answer - this is a delicate and fragrant sauce. The most popular and easiest to cook is called cream sauce. By supplementing it with various ingredients, such as mushrooms, tomatoes, cheese or chicken, 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 tablespoons;
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 the ingredients until the sauce is homogeneous;
To make the sauce thicker, you can add 1 tablespoon of flour if desired;
Let the sauce boil and then remove from heat;
Creamy pasta sauce is ready. Bon appetit!
The sauce is somewhat high in calories, and if you are not on a diet, you will enjoy your dish immensely. In general, all the ingredients are tasty and healthy.

Cream sauce is best served immediately after preparation. Cream sauce can be served with any dish. It is usually used hot. It makes a great accompaniment to rice, potatoes or pasta. Spaghetti or pasta go well with this sauce.

You want to add it not only to ready-made dishes, but also to eat it just like that, spreading it on fresh bread. This sauce is quite aromatic and tasty. If it is cold, you can reheat it. It is best to do this in a water bath, but you can warm it up in a saucepan over low heat, and in the microwave.

Creamy pizza sauce

Cream sauce is rarely used in traditional Italian pizza. Residents of Italy prefer tomato or garlic dressing, emphasizing the taste of delicate tortillas with filling. However, in America, Great Britain and Europe, an exquisite 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:

Egg yolks should be lightly beaten with a whisk and set aside;
Mix the melted butter with flour and slightly warmed cream (the mixture should resemble liquid sour cream in consistency), pour it all into an enameled bowl and put it in a water bath in a saucepan where the water boils very weakly. 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, beaten egg yolks are carefully introduced into the sauce, after which the bowl is immediately removed from the water bath;
2-3 minutes creamy dressing is whipped with a whisk;
Creamy pizza sauce is ready. Bon appetit!
The sauce is cooled to room temperature and used when making 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 do not know how to do it correctly, at first failures may occur, and the sauce will not become a table decoration.

Cream is the main ingredient in cream sauce. It is best to take with medium fat content, that is, about 20-25%. Cream sauce is a versatile condiment that will enhance the taste of any dish. At the same time, even an inexperienced hostess will cope with its preparation.

What can give the same products different flavors, increase the calorie content of a dish, make it more juicy, spicy, even mask errors? Yes, this is it, the most common sauce. Rather, they make it from ordinary products, and its taste is unusual, special. It is based on cream, which gives the sauce a soft, light texture and a delicate creamy taste.

Cream sauce with mushrooms

We offer you a recipe for a delicious, fragrant and easy-to-prepare creamy sauce with mushrooms. A 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 taste better. Thick garlic flavored sauce is 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:

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

By introducing certain ingredients into the composition, its taste can be varied, making it cheesy, garlic, sour, spicy. This sauce is seasoned with vegetables, pasta, fish, meat. It is so tasty that hardly anyone will miss the opportunity to scoop up a couple of spoons just like that, without anything. Just do not abuse it, after all, the sauce is high-calorie.

The most delicious cream 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 various acidity, peptic ulcer of the stomach and duodenum.

Omega-3 fatty acids present in the cream have a positive effect on human mental activity, playing a key role in shaping the structure of brain tissue and transmitting nerve impulses. Lack of Omega-3 fatty acids in brain tissues can cause its functional failure and mental retardation.

Like most other fatty foods, cream sauce can adversely affect the health of people suffering from obesity, liver disease and atherosclerosis. Delicate creamy sauce has amazing characteristics. He is able to give even the most ordinary dish piquancy, juiciness and originality.

Spaghetti with Cream Sauce - Video Recipe

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Sauces are indispensable and integral components of many dishes, as they make their taste richer, richer and brighter. More and more recipes for various sauces appear every day, but one of the most popular and popular is cream cheese sauce, as it goes well with various dishes: from spaghetti to shrimp.

Cream cheese sauce - recipe number 1

If you're looking for a sauce that's the perfect accompaniment to just about any meal, we'll show you how to make Cream Cheese Sauce.

Ingredients:

cream - 200 g;
hard cheese - 175 g;
garlic - 2 cloves;
ground nutmeg, salt, ground pepper.

Cooking

Cheese grate on a fine grater. Pour the cream into a saucepan and heat over low heat, and then send the grated cheese to them. Heat for a couple more minutes, add nutmeg, pepper and minced garlic and salt. Mix everything well and cook over low heat for another 3 minutes.

Cream cheese sauce - recipe number 2

Ingredients:

milk - 2 tbsp.;
butter - 3 tbsp. spoons:
flour - 2 tbsp. spoons;
grated cheese - 50 g;
nutmeg, salt and pepper.

Cooking

Melt the butter in a saucepan, add flour in small portions and fry everything together for 1 minute. While continuing to stir, pour the warmed milk into the butter, add the cheese, salt, pepper, nutmeg and cook until the sauce thickens, stirring constantly so that there are no lumps.

Shrimps in creamy cheese sauce

Ingredients:

shrimp - 1 kg;
puff pastry - 500 g;
grated cheese - 150-200 g;
lemon zest - to taste.

Cooking

Boil the shrimp and peel. Prepare the cream cheese sauce following one of the above recipes. Half fill the cocottes with shrimp, pour sauce over them, sprinkle with grated cheese, mix it all up and put a little lemon zest on top. Cut the puff pastry into pieces according to the number of cocottes. Cover them with pieces of dough, pressing along the edges, and place on a baking sheet. Send it all to a preheated oven and cook at 180 degrees for 15 minutes.

Salmon in cream cheese sauce

This dish is very easy to prepare. Take a few salmon steaks, rinse them and dry them. Season the steaks with lemon juice, salt and pepper and marinate for 20 minutes. After that, send to bake in the oven at 180 degrees for 15-20 minutes. Prepare the sauce according to one of the recipes and pour it over the fish.

Cream cheese sauce is also suitable for spaghetti, you can also add tomatoes or mushrooms to it, boil pasta, combine everything, and you will get a great hearty lunch.

A well-known national Italian dish - spaghetti is often served with a variety of dressings. For example, creamy sauce goes perfectly with pasta. There is a wide range of recipes for such a dressing, thanks to which there is a great chance to diversify a boring standard diet.

Creamy pasta sauce for every taste

A traditional appetizing addition to pasta is a sauce made using cream and various other ingredients. The main component of the filling must be chosen correctly: the higher the fat content, the softer and more airy the dressing. Creamy spaghetti sauce is prepared with mushrooms, cheese, bacon, nuts, any vegetables, herbs. Sometimes milk and butter are used for its preparation, in some cases a little water is poured. For a rich and spicy flavor, it is better to add garlic, lemon, spices.

There are many recipes for creating creamy spaghetti sauce. Among gourmets, the following fills are popular:

Florentina - gravy with cream, spinach and mascarpone cheese.
Amatriciana - Consists of pork belly, onion, hot red pepper, butter and milk.
Carbonara - cream filling with cheese, bacon.

How to make Creamy Pasta Sauce

Spaghetti with creamy sauce is easy to prepare, but the result is incredibly tasty. Filling of this type is considered universal, because it goes equally well with meat, fish, vegetables, seafood, pasta. Below are some of the most popular methods for making creamy gravy. These dishes are medium in calories, so sometimes you can treat yourself.

Mushroom

Try making a creamy mushroom sauce that transforms classic pasta into a gourmet, mouth-watering and delicious dish. You can use any seasonal mushrooms for this recipe. Ingredients:

cream (20% fat) - 1 cup;
onions - 2 pieces;
champignons - half a kilo;
oil - 60 grams;
garlic - 4 teeth;
fresh or dried herbs - 3 teaspoons;
pepper mixture, salt.

Mushroom gravy preparation technology:

Put a deep frying pan or saucepan on the fire, melt the butter. Pour onion and garlic, cut into small pieces. Mix ingredients, fry for about 10 minutes.
Wash the mushrooms, finely chop, add to the oil. Simmer for 5 minutes.
Pour the cream into the pan, salt, pepper, mix well.
Cook for 15 minutes over low heat.
Boil spaghetti, season with mushroom sauce, decorate the dish with herbs on top.

Creamy garlic

Another good seasoning option for Italian pasta is garlic cream sauce. This savory dish is perfect for a family dinner or will be a profitable addition to the festive menu. Required products:

fat thick sour cream - 250 ml;
garlic - 5 large cloves;
butter - 100 g;
parmesan cheese - 100 g;
parsley.

Garlic cream sauce for pasta is made as follows:

Peel the garlic, chop in a crusher and fry a little in melted butter.
Add sour cream and grated parmesan.
Reduce heat, simmer until smooth.
Sprinkle with chopped parsley, stir.
Serve with pasta.

cream cheese

To get a dressing that can perfectly and advantageously complement an Italian traditional dish, you need a minimum amount of products and a little inspiration. To make a simple but insanely delicious pasta gravy, you need the following ingredients:

any hard cheese - 180 grams;
medium fat cream - 200 ml;
garlic - 3 small teeth;
ground nutmeg - ½ teaspoon;
salt, pepper to taste.

Cooking technology:

Take a small container (pot or pan), pour cream into it, heat it over low heat.
Grind the cheese with a coarse grater, add to the cream.
After 2-3 minutes, add nutmeg, pepper and finely chopped garlic to the rest of the products. Salt, pepper.
Mix all the ingredients thoroughly, cook over low heat for another 5 minutes.

With shrimps

Pasta with seafood is a favorite food of most gourmets. Making this dish is very simple, the main thing is to follow the recipe. The result is a juicy, appetizing dish. To prepare shrimp gravy, you need to stock up on the following products:

cherry tomatoes - 7 pcs.;
cream - 150 ml;
peeled shrimp - 120 g;
parmesan cheese - 25 g;
olive oil - 3 tablespoons;
processed cheese - 1 pc.;
fresh basil - a couple of branches;
black pepper, salt, herbs.

Method for creating fill for pasta with shrimp:

Take a container with a thick bottom, such as a saucepan or frying pan. Warm up the olive oil.
Add shrimp, cream, pieces of processed cheese to a saucepan. Pepper, mix and simmer until the mass becomes thick.
Cut the tomatoes in half, put them in the rest of the products and warm them up for a couple of minutes.
Put spaghetti on a plate, season with shrimp and cream mixture, sprinkle with herbs.

For pasta carbonara

Italians love pasta with the classic creamy Carbonara sauce. Our compatriots also appreciated the taste of this dish. To prepare a classic spaghetti filling, you will need the following ingredients:

cream - 200 grams;
ham - 350 g;
parmesan cheese - 80 g;
yolks - 4 pcs.;
olive oil - 2 tbsp. l.;
garlic - 3 cloves;
salt.

How to make carbonara sauce:

Peel the garlic and grind under pressure. Lightly fry in vegetable oil.
Cut the ham into thin slices, add to the garlic. Fry 5 minutes.
Beat the yolks with cream, put on a small fire.
When this mixture warms up well (do not bring to a boil), put in it the fried ham with garlic.
Remove from heat after 5 minutes.
Salt, pour grated cheese into it.
Serve hot.

Video: how to cook spaghetti in a creamy sauce

To prepare a delicious, fragrant creamy spaghetti sauce, you can use the detailed video recipes. After watching the videos, which describe in detail the technology for creating different fills, even a novice cook will succeed. Try making a savory mushroom or cheese dressing, a delicious mix with bacon or shrimp.

Pasta with Bacon Cream Sauce

Cream sauce with mushrooms

How to make cream sauce for shrimp spaghetti

Cream cheese sauce

Cooks know how much sauce can change the taste of a dish. Despite the saying that a sauce can smooth over a cook's mistakes, the sauce itself can tell a lot about the skill of the one who prepared it. Some sauces require more skill and skill to make than to fry a chop or boil pasta. However, there are sauces that, despite the ease of preparation, have a rich taste, exquisite aroma and delicate texture, and at the same time are able to transform the taste of any dish. Cream sauce is one of them. It has many variations, which is associated with the possibility of adding a variety of additional masses in addition to the main ingredients. The main product used to make creamy sauce is cream, greens, cheese, mushrooms, olives and other products can be additional.

Cooking features

Everyone can master the technology of making creamy sauce. However, if you do not know how to do it correctly, at first failures may occur, and the sauce will not become a table decoration. In order for the process of making creamy sauce to go smoothly and the result to meet expectations, you need to use the advice of experienced chefs.

Cream is the main ingredient in cream sauce. It is best to take with medium fat content, that is, about 20%. Some suggest replacing cream in its absence with full-fat milk or low-fat sour cream, but in fact this is not the best way out of the situation. The fact is that it is no coincidence that a sauce prepared with milk is called not creamy, but milky - it differs from it in taste, albeit slightly. A real gourmet will also never confuse the taste of creamy and sour cream sauces.
Flour is most often used to thicken a creamy sauce. Before you combine it with the rest of the ingredients, it must be sifted and fried in a pan until caramelized. This will prevent lumps from forming and give the sauce an appetizing creamy hue.
Flour for cream sauce is most often fried in butter. It allows you to emphasize the creamy flavor of the sauce, making it even more tender. However, low-quality oil can not improve the taste of the sauce, but irrevocably ruin it. Therefore, when buying butter, always pay attention to the composition so that under the guise of butter you do not get a spread and an expiration date. Fresh high-quality oil is never too yellow, smells good, has a sweetish aftertaste, melts easily in the mouth, leaving a pleasant aftertaste.
The most common problem that beginner cooks face when making a creamy sauce is the formation of lumps in it. It will be much easier to avoid their formation in the sauce if chilled cream is poured into boiling oil with fried flour in a thin stream, while still whipping them with a whisk.
If the formation of lumps in the sauce still could not be avoided, strain it through a sieve and bring to a boil again.

Cream sauce can be served with any dish. It is usually used hot. If it is cold, you can reheat it. It is best to do this in a water bath, but you can warm it up in a saucepan over low heat, and in the microwave.

Classic cream sauce recipe

Video recipe for the occasion:

wheat flour - 20 g;
butter - 20 g;
cream - 0.2 l;
salt, black ground pepper - to taste.

Cooking method:

Melt the butter in a frying pan.
Pour in the sifted flour.
Fry it in boiling oil for a minute.
Pour in the cream in a thin stream. Whisk the contents of the pan vigorously with a whisk.
Salt and pepper to taste.
While stirring, cook the sauce over low heat until it thickens.

Classic creamy sauce is versatile. It will improve the taste of pasta, vegetable casseroles, meat and fish.

Creamy sauce with cheese and garlic

hard cheese - 160-180 g;
cream - 0.2 l;
garlic - 2 cloves;
nutmeg - on the tip of a knife;
salt, pepper - to taste.

Cooking method:

Finely grate the cheese.
Pass the garlic through a special press.
Pour the cream into a small saucepan and bring to a boil.
Pour in the cheese. Boil it in cream, stirring until it is completely melted.
Add garlic, cook for a couple of minutes.
Stir in the nutmeg, pepper and salt. Stir.
Continue to cook, stirring, for another 5 minutes.

Cheese sauce made according to this recipe can be used for spaghetti, fish, meat, vegetable dishes. It turns out quite thick and without the addition of flour - a thick consistency allows you to get the use of cheese.

Creamy sauce with cheese and raw egg yolks

cream - 0.25 l;
butter - 100 g;
hard cheese - 100 g;
egg yolks (raw) - 2 pcs.;
broth - 125 ml;
nutmeg - a pinch;
fresh dill - 20 g;
salt, pepper - to taste.

Cooking method:

Cut the butter into small pieces, place in a bowl.
Melt the butter in a water bath.
Coarsely grate the cheese and put it into the oil.
Pour in the cream and broth at the same time. It is better to choose the broth depending on what you are going to serve the sauce with. If you are going to pour them on dishes from different products, it is better to cook in meat broth.
Heat while stirring until cheese is melted.
Wash your eggs. Break them up by separating the yolks from the whites.
Mash the yolks and add them to the sauce. Stirring, cook it for 5 minutes, without letting the sauce boil.
Chop the dill with a knife, pour it into the sauce with salt, pepper, nutmeg. Mix thoroughly and remove from heat after 2 minutes.

The sauce made according to the above recipe is tender and lush. It pairs well with pasta and vegetables. However, you can cook it only if you are well aware of the health of the chicken that laid the eggs, the yolks of which you intend to add to the sauce. Otherwise, it's safer to look for another recipe.

Cream sauce with boiled egg yolks

cream - 0.25 l;
hard cheese - 70 g;
chicken egg - 2 pcs.;
garlic - 1 clove;
salt - to taste.

Cooking method:

Coarsely grate the cheese.
Hard boil eggs, peel. Take out the yolks and mash them with a fork.
Add a little cream to the yolks, beat. Dilute with the remaining cream.
Crush a clove of garlic in a mortar.
Put the crushed garlic and chopped cheese into the cream. Put on a slow fire or a water bath.
Heat the mixture, constantly whisking it with a whisk, until the cheese in it is completely melted.

Such a sauce will be an excellent addition to fish dishes, although it is not forbidden to serve it with pasta, meat, and vegetables.

Creamy sauce with onions and spinach

cream - 0.2 l;
butter - 40 g;
dry white wine - 20 g;
onions - 100 g;
garlic - 1 clove;
fresh spinach - 50 g;
salt - to taste.

Cooking method:

Remove the husk from the bulb. Cut the onion into small pieces.
Wash and dry the spinach, chop it coarsely.
Finely chop the garlic with a knife.
Melt 20 g of butter in a frying pan. Put the onion in the oil and fry it until soft.
When the onion becomes translucent, pour in the wine and continue cooking until the wine has almost completely evaporated.
Pour in the cream and wait for it to boil. Remove from fire.
Melt the remaining butter, put the spinach and garlic in it, simmer them for 5 minutes.
Put the spinach in the cream and beat the sauce with a blender until it acquires a delicate, uniform consistency.

Familiar dishes with this sauce will acquire a new taste and will be perceived as new and delicious.

Cream sauce with mayonnaise and mustard

cream - 0.2 l;
mayonnaise - 100 ml;
table mustard - 20 ml;
lemon juice - 20 ml;
salt - to taste.

Cooking method:

Combine all ingredients.
Beat the sauce with a mixer or blender. You can also use a regular whisk.

This is one of the simplest sauces, it does not require kitchen appliances, it does not require heat treatment. Best of all, this version of the creamy sauce is suitable for fish.

Cream sauce with carrots and melted cheese

cream - 0.2 l;
wheat flour - 20 g;
processed cheese - 30–35 g;
carrots - 100 g;
onions - 50 g;
garlic - 2 cloves;
soy sauce - 5 ml;
vegetable oil - 40 ml.

Cooking method:

Wash and clean vegetables.
Finely grate the carrots, cut the onion and garlic into small pieces.
Fry the vegetables in vegetable oil, add soy sauce to them, simmer for 2-3 minutes.
In another pan, lightly fry the flour, pour in the cream, whisking them with a whisk.
Add cheese to cream and wait for it to melt. The sauce should thicken during this time.
Combine cream with vegetables, beat with a blender.

The sauce made according to this recipe has a very pleasant color. It goes well with meat, vegetables and pasta.

Cream sauce with mushrooms

cream - 0.2 l;
flour - 20 g;
butter - 40 g;
mushrooms (porcini or champignons) - 100 g;
salt, spices - to taste.

Cooking method:

Wash the mushrooms, dry them, cut into plates and fry in butter, using half of the one indicated in the recipe.
In the remaining oil, fry the flour, pour in the cream, preparing a classic creamy sauce.
Add mushrooms, cook them in the sauce for a couple of minutes. Beat the sauce with a blender while chopping the mushrooms.

This creamy sauce has a seductive aroma and goes well with any dishes, especially vegetables and meat.

Cream sauce is a versatile seasoning that will improve the taste of any dish. At the same time, even an inexperienced hostess will cope with its preparation.