Cream sauce for pasta: ingredients, recipes, cooking secrets. Creamy cheese sauce Creamy cheese sauce

Cooks know how much sauce can change the taste of a dish. Despite the saying that sauce makes up for the cook's mistakes, it itself can tell a lot about the skill of the one who prepared it. Making some sauces requires more skill and dexterity than frying a chop or boiling 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 can transform the taste of any dish. These include cream sauce. It has many variations, which is due to the possibility of adding, in addition to the main ingredients, a variety of additional ingredients. The main product used to prepare cream sauce is cream; additional products can be herbs, cheese, mushrooms, olives and other products.

Cooking features

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. To ensure that the process of preparing the creamy sauce goes smoothly and the result meets your expectations, you need to take the advice of experienced chefs.

The main component of cream sauce is cream. It is best to take medium fat content, that is, about 20%. Some people suggest replacing cream if it is unavailable 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 true gourmet will also never confuse the taste of creamy and sour cream sauces.
Flour is most often used to thicken cream sauce. Before combining it with the rest of the ingredients, it must be sifted and fried in a frying pan until caramelized. This will prevent lumps from forming and will give the sauce a delicious creamy hue.
Flour for cream sauce is most often fried in butter. It allows you to emphasize the creamy taste of the sauce, making it even more tender. However, low-quality oil can not improve the taste of the sauce, but ruin it irrevocably. Therefore, when buying butter, always pay attention to the composition, so as not to buy a spread under the guise of butter, and the expiration date. Fresh, high-quality oil is not too yellow, smells pleasant, has a sweetish taste, melts easily in the mouth, leaving a pleasant aftertaste.
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.

You can serve the creamy sauce with any dish. It is usually used hot. 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.

Classic cream sauce recipe

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

Cooking method:

Melt the butter in a frying pan.
Add 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.
Add salt and pepper to taste.
While stirring, cook the sauce over low heat until it thickens.

The classic cream 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 it to a boil.
Add cheese. Cook it in the cream, stirring until it is completely melted.
Add garlic, cook for a couple of minutes.
Add nutmeg, pepper and salt to the sauce. Stir.
Continue cooking, stirring, for another 5 minutes.

Cheese sauce made according to this recipe can be used for spaghetti, fish, meat, and vegetable dishes. It turns out quite thick without adding flour - a thick consistency can be achieved by using cheese.

Creamy sauce with cheese and raw yolks

cream – 0.25 l;
butter – 100 g;
hard cheese – 100 g;
chicken 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 and place in a bowl.
Melt the butter in a water bath.
Coarsely grate the cheese and place it in 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 it over dishes made from different products, it is better to cook it with meat broth.
Heat, stirring, until cheese melts.
Wash the eggs. Break them up, separating the yolks from the whites.
Grind the yolks and add them to the sauce. Stirring, cook for 5 minutes, without letting the sauce boil.
Chop the dill with a knife, add it to the sauce with salt, pepper, and nutmeg. Mix thoroughly and remove from heat after 2 minutes.

The sauce made according to the given recipe turns out tender and fluffy. It goes well with pasta and vegetables. However, you can cook it only if you are well informed whether the chicken that laid the eggs whose yolks you intend to add to the sauce is healthy. Otherwise, it is safer to find another recipe.

Creamy sauce with boiled 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 the eggs, peel them. Remove the yolks and mash them with a fork.
Add a little cream to the yolks and beat. Dilute with remaining cream.
Crush a clove of garlic in a mortar.
Add crushed garlic and shredded cheese to the cream. Place over low heat or water bath.
Heat the mixture, whisking it constantly until the cheese is completely melted.

This 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 skin from the onion. Cut the onion into small pieces.
Wash and dry the spinach and chop it coarsely.
Finely chop the garlic with a knife.
Melt 20 g of butter in a frying pan. Place the onion in the oil and fry it until soft.
When the onion becomes transparent, pour in the wine and continue cooking until the wine has evaporated almost completely.
Pour in the cream and wait until it boils. Remove from heat.
Melt the remaining butter, add the spinach and garlic, and simmer for 5 minutes.
Place the spinach in the cream and beat the sauce with a blender until it reaches a smooth, smooth consistency.

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

Creamy 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 get by with a regular whisk.

This is one of the simplest sauces; you don’t need kitchen equipment to prepare it, and it doesn’t require heat treatment. This version of creamy sauce goes best with fish.

Creamy 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 peel the 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 frying pan, lightly fry the flour, pour in the cream, whisking it.
Add cheese to the cream and wait until it melts. The sauce should thicken during this time.
Combine the 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.

Creamy 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 them into slices and fry them in butter, using half of what is specified in the recipe.
Fry the flour in the remaining oil, pour in the cream, preparing a classic cream sauce.
Add the mushrooms and 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 is suitable for any dish, especially vegetable and meat.

Cream sauce is a universal seasoning that will improve the taste of any dish. At the same time, even an inexperienced housewife can handle its preparation.

You can make the taste of a dish rich and refined using a variety of sauces. They are prepared according to various recipes. The most popular are sauces made from cream, cheese and mustard.

Recipe No. 1

This sauce is perfect for any dish. The delicate taste of cream with the aroma of cheese will add a spicy note to even the most familiar food. Use 200 grams of cream, 150-200 grams of hard cheese, garlic, nutmeg, pepper, salt. Using a fine grater, grate the cheese. Pour the cream into a saucepan or other container. Start heating them on low heat. After this, add cheese to the cream. Keep on the stove for a couple more minutes, season with nutmeg, salt, add chopped (or grated) garlic and pepper. Simmer all ingredients in a saucepan for a couple of minutes. Creamy sauce with cheese is ready. You can serve it with spaghetti, as well as with meat or fish.

Cream cheese sauce. Recipe No. 2

For the second method of preparing the sauce, you will need two glasses of milk, a couple of tablespoons of butter and the same amount of flour, pepper and salt. If desired, you can add nutmeg to the sauce. Heat it in a saucepan or saucepan and add flour little by little. Fry the products for a minute or two. Stir and at the same time pour warm milk into the mixture. Then add grated cheese and seasonings. It is recommended to cook until the sauce thickens. Be careful not to let lumps ruin the creamy sauce. Its recipe is quite simple. All the necessary ingredients will always be found in the house.

Cream cheese sauce. Recipe No. 3. "Alfredo sauce"

For this recipe, you need to add Parmesan to the sauce. The taste is unusually rich and delicate. It is recommended to use heavy cream. For 4 servings you will need 50 grams of butter, a package (250 grams) of heavy cream, garlic (1.5 cups grated), parsley, pepper and salt. First, melt the butter in a saucepan or small saucepan. The fire should be small. Pour in the cream and keep on the stove for 5 minutes. Add cheese and chopped garlic. Stir quickly and heat. Add chopped parsley. Remove from heat. Pour the sauce over the fish, add tomatoes, and boil the spaghetti. The end result is a delicious and nutritious lunch.

Creamy mustard sauce

Spicy lovers will appreciate the sauce prepared with mustard. Use broth, cream (low-fat can be used), a couple of tablespoons of mustard, olive oil, pepper and salt. Heat 2/3 cup of meat broth in a saucepan. If you don’t have it on hand, you can put a meat cube or other seasoning in water and heat it up. Slowly, in a thin stream, pour in 100 grams of cream. Add two teaspoons of mustard and squeeze out lemon juice. Add mustard seeds (you can do without them). Mix the ingredients, simmer for 5 minutes. At the end, add salt and pepper and a spoonful of olive oil to taste. Lightly whisk the sauce with a fork or whisk. goes well with main courses. You can also use it when baking fish, meat, and vegetables.

This is a good cheese sauce, not for those on a diet. Nourishing, tasty and simple. My recipe was invented out of necessity because I forgot about the sauce for the fish. Completely. Therefore, I cooked it in 10 minutes, or even less, because the fish was already in the oven, the rice was almost cooked, but there was still no sauce. You understand that sauce is a necessity, not an indulgence, right?

Required:

40 g butter
1 tbsp. flour
200 g cream, used 11 percent
100 g parmesan, grated finely
salt, ground black pepper

Place the frying pan over medium heat and melt the butter in it. then add flour and mix actively to obtain a homogeneous mass, keep on fire for several seconds.

Gradually the mass will acquire a brown color, we do not expect this. We don't need brown. It should work out like this.

Now we add cream and voila! stir it all with a whisk. Maybe someone already does this, but I just thought of using a whisk to get rid of flour lumps in the sauce. Mix everything thoroughly with a whisk and bring to a boil.

If the sauce is too thick for you, add more cream. Salt and pepper to taste, mix again.

Add the grated cheese and heat, stirring, until it melts.

We used this sauce with baked tilapia fillet. We really liked this combination. Again, this is not for dieters. Fish is more filling with sauce, that’s a fact.

Bon appetit!

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.

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

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

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

What do we cook from?

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

Classic cream sauce recipe

Let's try the recipe in a few steps:

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

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

Common Recipes

Cream cheese sauce

It is based on the following ingredients:

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

The cooking method is as follows:

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

Recipe with mayonnaise

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

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

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

Creamy onion sauce

It includes:

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

To prepare we take several steps:

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

With mushrooms

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

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

With cheese

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

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

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

For pasta

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

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

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

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

French cream salad dressing consists of

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

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

"Alfredo"

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

We put it on the table:

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

Then chop the garlic.

Heat the oil in a saucepan.

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

Add cream cheese and mix everything.

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

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

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

Creamy mustard sauce for 4 servings includes:

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

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

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

Hollandaise cream sauce made from egg yolks

The recipe calls for the following ingredients:

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

Cooking method:

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

Bon appetit!