How to make a creamy sauce for hearty pasta, airy salmon and tender seafood

The object of yet another tag of the French joke was the British neighbors. Lovers of baguettes and deflope say that in their country, along with the three religions, there are 360 ​​types of sauces. While the inhabitants of the United Kingdom, having 360 officially registered religions, only three sauces are prepared. In fact, the French downplayed their merits. Gravy recipes in their country, there are more than three thousand. Moreover, the recipe for homemade creamy sauce is considered as versatile and popular as the traditional Bechamel for France - an integral component of the famous lasagna.

Fat that does not harm

It is believed that fatty foods are extremely poorly absorbed by the human body. Allegedly, their use should not just be minimized. Some people think that sauces like cream should be eliminated from the menu altogether. But this is a serious misconception. Cooked according to the classic recipe, such a gravy will not only not harm, but will even help those who suffer from diseases of the gastrointestinal tract. What is useful in such a high-calorie product?

• Phosphatides. By their structure, these substances, found in abundance in creamy sauce, are very similar to fats. However, they have a nitrogenous base and phosphate acid valuable to the body. The main thing that phosphatides are good for is the ability to remove bad cholesterol. These substances prevent the formation of plaques on the walls of blood vessels and, thus, protect the cardiovascular system from sudden failures.
• Omega-3 fatty acids. Without these substances, brain tissue is not able to form properly. This means that the “reflecting” organ itself will not be able to fully function. In addition, Omega-3 acids are responsible for the speed and quality of transmission of nerve impulses. And their lack can cause inhibited development.

Classic Creamy Sauce Recipe

The basis for the preparation of light gravy is cream. To do is very easy. The best option is a product with a fat content of about 22%. A step-by-step recipe for creamy sauce allows you to easily prepare a gentle and completely airy universal liquid seasoning. It’s universal because the sauce goes well with fish and meat, as well as pasta, wild mushrooms, mushrooms, chicken and baked vegetables.

The famous chef Briya-Savaren claimed that everyone can learn to cook, and talent is needed to cook the sauce. Try to implement a theoretical algorithm for making popular gravy in practice. And you will instantly see that even the greats of this world tend to make mistakes.

You will need:

• medium fat cream - a glass;
• butter - 80 g;
• flour - two large spoons;
• salt and ground black pepper to taste.

Cooking algorithm

1. We heat the pan on the stove.
2. We put pieces of oil on the pan and wait until it turns from a solid state to melted.
3. Add the indicated amount of flour to the melted butter, pouring it out gradually and mixing non-stop so that no lumps appear.
4. Add the cream to the mixture and mix it well with the rest of the ingredients with a wooden spatula or spoon.
5. Salt and pepper to taste, remove from heat.

Other options for gravy with photo

The French can offer dozens of cream-based liquid condiments. But in one small article all of them cannot be described. Therefore, your culinary piggy bank will be replenished with only five, but the most delicious and popular of them. Essentially, this is a classic cream sauce recipe with one or more additional ingredients. The cooking canons remain the same.

With onion

Features Knowing how to properly prepare a gentle creamy sauce according to the classic recipe, you can safely take up the experiments. It is enough to introduce only one new ingredient into the composition of the dish - and the gravy will sparkle in a completely new way. Start with a bow. This spicy vegetable will add “zest” to the sauce, make it piquant enough for meat dishes and expressive for cream soups. By the way, in the case of the latter, liquid seasoning is injected directly into the soup, not during cooking, but immediately before serving.

You will need

• onions - half the middle head;
• pasteurized milk - one and a half cups;
• medium fat cream - 50 g;
• bay leaf - one;
• wheat flour - a large spoon;
• salt is a pinch.

Cooking algorithm

1. Shred the onion, pour the indicated amount of milk into the pan and send the chopped vegetable along with the bay leaf to the same place.
2. Bring the mixture to a boil, remove from heat, let it brew for 10-15 minutes, and then strain the milk through a sieve.
3. We heat the oil in a pan. We introduce flour into the liquid oil, constantly stirring and not allowing the flour to crumble.
4. Pour the filtered milk into a mixture of butter and flour, bring to a boil, stirring constantly, and leave the base for the sauce to simmer over low heat for ten minutes.
5. After the specified amount of time, we introduce cream into the sauce, stirring constantly. After boiling, immediately turn off the stove.

With mushrooms

Features Fans of mushroom dishes can do two things: serve a classic cream-based sauce for mushrooms, or make mushrooms a part of tender gravy. The second option is ideal for spaghetti, chicken and vegetable dishes. You can use both fresh champignons and dry forest mushrooms. But the latter must first be soaked in water. At least a couple of hours, but better at night. Thus, it is possible to fill the lack of moisture in the product and prepare dry mushrooms for further heat treatment.

You will need:

• champignons - 200 g;
• garlic - three cloves;
• medium fat cream - a glass;
• butter - four large spoons;
• nutmeg - on the tip of a knife;
• parsley - a quarter of the bunch;
• salt and pepper to taste.

Cooking algorithm

1. Mushrooms cut into plates. Cut the garlic as finely as possible, or pass it through the garlic.
2. We heat the butter in a dry preheated pan, add chopped mushrooms and garlic to it, mix well and simmer under a closed lid for five minutes. Stir the base for the sauce periodically.
3. Five minutes later, we add cold cream into the dish, mix the gravy again and simmer for ten minutes.
4. Next, pepper and salt the liquid seasoning, add the ground nutmeg to it and simmer on the fire for another two or three minutes.
5. Turn off the stove and add finely chopped parsley to the sauce.

With cheese

Features Knowing how to cook a creamy sauce according to a traditional recipe, there will certainly not be any problems with cooking cheese. Cheese and cream sauce goes well with fish and meat dishes. And not only as an addition, but also as an integral ingredient of the main dish. The sauce can be served in the saucepan. And you can put meatballs in it or bake salmon.

You will need:

• medium fat cream - 180 ml;
• hard cheese - 180 g;
• garlic - two cloves;
• nutmeg - on the tip of a knife;
• salt and pepper to taste.

Cooking algorithm

1. On a fine grater, three hard cheese.
2. We put the pan on the fire, pour the cream in the specified amount into it, warm them up a little and pour cheese chips into the pan.
3. We warm the mixture for four minutes, and then introduce seasoning into it - salt, pepper, finely chopped garlic and nutmeg.
4. Stir sauce over low heat for another three or four minutes, stirring constantly.
5. Turn off the stove, cover the stewpan with a lid and let the contents brew for several minutes.

With bacon

Features This cooking option went far from the original recipe. Among its ingredients, several products uncharacteristic of a classic creamy sauce are present. However, it is he who is considered one of the best for pasta and pasta. And bacon in its composition can easily be replaced by ordinary ham. According to the rules, the meat component of the gravy is laid out on top of the main dish, and only after that the culinary composition is poured with sauce.

You will need:

• bacon - 400 g;
• medium fat cream - half a glass;
• Parmesan - 70 g;
• shallots - four onions;
• garlic - one clove;
• egg yolk - three pieces;
• onions - one;
• olive oil - three tablespoons;
• salt and pepper to taste.

Cooking algorithm

1. We take a pan with a thick bottom, heat it on a stove, pour olive oil and fry the finely chopped shallots on it.
2. When the shallots soften, add the finely chopped onion to it and fry for another three to four minutes.
3. Cut the bacon into strips, put it in a pan directly on the onion, fry and add finely chopped garlic.
4. Stir the contents of the pan and after a minute remove the dishes from the heat.
5. In a stainless bowl, beat with a mixer four yolks, add the grated Parmesan to them and put in the cream sauce. Mix well again.
6. We spread the pasta or pasta in a portioned plate. Put a little bacon and onion on top, and then pour a few tablespoons of sauce.

With white wine

Feature. The liquid seasoning, prepared on the basis of white wine and cream, perfectly complements pizza with seafood and tomatoes or chicken dishes. In the first case, the sauce is spread on the dough as a base, so that after filling the “pancake” with filling and bake. In the second case, the gravy is served separately or as part of the main dish, seasoning the finished product with the sauce.

You will need:

• butter - three large spoons;
• wheat flour - a teaspoon;
• dry white wine - half a glass;
• parsley - 30 g;
• salt and pepper - at your discretion.

Cooking algorithm

1. We heat the pan, put butter there.
2. After the butter has completely melted, we introduce a teaspoon of wheat flour and constantly mix the contents of the pan.
3. Pour wine into the dishes and, stirring regularly, simmer the mixture on fire for about two to three minutes. This is necessary in order to completely evaporate the alcohol.
4. When the sauce thickens, indicating that the wine has practically evaporated, season it with salt and pepper, add finely chopped parsley to the composition and remove from heat.

Last Tips

A sauce based on sour cream is called sour cream. If the basis for preparing the liquid seasoning is milk, the name will change to “milk”. And if the canvas for creating the sauce has become a tandem of broth and cream, then you have a recipe for a white cream sauce. According to the rules, you can store the finished creamy sauce for no more than one and a half hours. Already 180 minutes after the preparation of the gravy, it completely cools and delaminates. After delamination, the product will be unsuitable for consumption. That is why the classic French dressing for dishes is prepared and eaten here and now and never harvested for the future.

Now you know exactly how to make cream sauce at home according to the classic or original recipe. Therefore, you can revive with it any - even the most boring and boring dish. Remember: a thick final product is the result of evaporation of the sauce mixture. But to languish the gravy in the pan for too long is completely optional. Liquid consistency does not imply spoilage or deterioration of taste. But it is very convenient to stew other dishes in it - from meat and meat dishes to vegetables and mushrooms.

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