How to make sour cream sauce according to a step-by-step recipe with photos

Classic white bechamel sauce recipe

The author of this unique sauce is the personal chef of Louis XIV, Louis de Béchamel, and now the sauce is considered the most popular in European cuisine. Even a novice cook can make white bechamel sauce, and the easiest way involves frying flour in butter and then mixing it with milk.

Melt 50 g of butter in a frying pan or saucepan with a thick bottom, add 50 g of premium wheat flour and sauté over low heat until the flour acquires a pleasant golden hue. Gradually pour 1 liter of cold milk into the flour - literally 1 tbsp at a time. l., so that lumps do not form. Bring to a boil and simmer the sauce over low heat, stirring constantly, until it thickens and resembles liquid sour cream. Add a pinch of salt and nutmeg to the bechamel, remove from heat and serve with salads, meat, fish, vegetables and side dishes. The sauce can be supplemented with fresh herbs, mushrooms, garlic and exotic seasonings.

For pasta

Sour cream sauce for pasta, prepared in addition to cheese and liquid cream, turns out incredibly nutritious, satisfying and tasty, with a pleasant milky aroma.

Composition of ingredients

Ingredients required to make pasta sauce at home:

The fat content of liquid cream should be between 10–20%. Butter must be used that has been made from cream. The cheese must be hard. For these purposes, you can use Parmesan.

Step-by-step cooking process

To make pasta sauce at home, you need to follow these steps:

1. Place sour cream and eggs in a blender bowl and beat thoroughly.

2. Next you need to add finely grated cheese and mix everything thoroughly.
3. Heat the oil in a frying pan and carefully pour in the mixture of eggs, sour cream and cheese.
4. Flour and cream must also be mixed until the lumps disappear and added to the saucepan with the rest of the ingredients.

After mixing the ingredients, adding salt and spices, the sauce should be heated over low heat, without bringing to a boil for a short amount of time.

How to serve a dish

The finished sauce must be cooled before serving. Afterwards they will need to season the boiled pasta or serve it separately in a sauceboat.

Mornay sauce: a French classic with a modern twist

If you have mastered the technology of making white bechamel sauce, you can diversify the recipe by adding additional ingredients to it, and replace the milk with sour cream, fermented baked milk or cream. Many other sauces are based on béchamel sauce, such as mornay, for which you will also need to fry 1 tbsp. l. flour in 50 g butter. Actually, this is where the similarity with bechamel sauce ends, because then 200 ml of cream is poured into the flour, brought to a boil with constant stirring, and when the sauce thickens, a pinch of nutmeg and 50 g of grated cheese - Parmesan, Gruyere or Emmental - are added to it. The sauce can be slightly salted, given that the cheese is already salty. When the cheese has dissolved in the cream, cool the mixture and stir in the yolk. Mornay is often used for baking, as it makes dishes juicy and tender.

Garlic sauce: recipe with photo

White garlic sauce is made with cream or sour cream and has an incredible taste and aroma. There are many recipes for garlic sauce with different ingredients and seasonings. Try making a cream sauce, which is a bit like bechamel in that you have to fry the flour in butter along with the onions and garlic.

So, sauté finely chopped onion and 4 chopped cloves of garlic in 30 g of butter until golden brown, add 1 tbsp. l. flour and fry for 3 minutes. Pour 250 ml of cream into the mixture in a thin stream, stirring constantly to avoid lumps, bring the sauce to a boil, add salt and pepper and cool. This amazing gravy goes well with all dishes, but especially with potatoes, vegetables, meat and fish.

There is an easier way to prepare white sauce with garlic: add 8 tbsp. l. add sour cream, 6 cloves of garlic crushed to a pulp, a finely chopped bunch of dill and a little salt, and then everything is whipped with a submersible blender.

For meat with garlic and herbs

Sour cream sauce for pasta, prepared on the basis of garlic and herbs, is a universal dressing that is suitable not only for flour products, but also for deli meats, as well as fish and dumplings. The sauce can also be used to season vegetable salads or mashed potatoes.

Composition of ingredients

Ingredients needed to make meat sauce with garlic and herbs at home:

• greens – 50 g;
• ground black pepper – 2 pinches;
• sour cream – 250 g;
• salt – 2 pinches;
• garlic cloves – 5 pcs.

It is recommended to use dill sprigs as greens. The sour cream should not be too thick in consistency so that the sauce turns out slightly runny.

Step-by-step cooking process

Step-by-step process for making a delicious meat sauce with your own hands:

1. Dill must be washed, removing thick stems and finely chopping. You will also need to lightly crush the greens with a knife blade to release a small amount of juice.
2. You need to add sour cream to the bowl, supplementing the composition with chopped dill.
3. Garlic should be peeled, crushed and added to sour cream and dill.

Sour cream sauce with garlic and herbs.
The mass needs to be salted, peppered and mixed thoroughly.

How to serve a dish

When ready, it is recommended to send the product to the table in a separate container. The top of the dish can be decorated with sprigs of herbs.

Tartar sauce: step-by-step recipe with photos

Tartar is another French sauce that is made from boiled egg yolk and vegetable oil with the obligatory addition of green onions. Many cooks add chopped pickled cucumbers, garlic and capers to the tartare, although this is not necessary. A tasty and original dressing is ideal for fish and seafood, adding new fresh notes to their taste. Tartar sauce is easy to prepare at home; there are many recipes for it - it all depends on your preferences.

To prepare the sauce, hard-boil eggs and grind 2 egg yolks until finely crumbled. Add 1 tbsp to the mixture. l. mustard and beat with a blender until smooth, then gradually pour in 30 ml of vegetable oil, without stopping whisking. Salt and pepper the sauce to taste, pour in 1 tbsp. l. lemon juice, add 50 g of finely diced or grated pickled cucumbers and a few sprigs of any chopped herbs. Tartar sauce, the recipe with photographs of which you will find on the website, should not be stored for more than two days: it may spoil.

Tartar can be prepared in different variations - with sour cream and mayonnaise without eggs, add a little dry wine or Tabasco sauce, add tomatoes, mozzarella and different types of fish.

Sour cream garlic sauce with herbs

The following components will be required:

• ¼ cup buttermilk (low fat cream);
• 150 g sour cream;
• 2.5 tbsp. l. homemade mayonnaise;
• a few cloves of finely chopped garlic;
• 1 table each. a spoonful of olive oil, finely chopped green onions and parsley;
• fresh juice from half a lemon;
• ½ tsp. paprika;
• 1 teaspoon Dijon mustard;
• salt and freshly ground black pepper to taste.

Instructions:

• In a medium saucepan, whisk buttermilk, sour cream and mayonnaise until smooth.
• Place garlic, olive oil, lemon juice, green onions, parsley in a food processor (or blender) and blend very finely. Make sure there are no whole pieces of garlic.
• Combine the sour cream-buttermilk mixture and the mixture from the food processor, add paprika and mustard, mixing well. Add salt and pepper to taste.
• Pour over vegetables or meat before baking, spread evenly with a spoon to completely cover the dish or use with already prepared food.

American white ranch sauce

The sauce was invented by an American - the owner of a ranch in Alaska, where groups of youth stopped for picnics. They liked the white sauce with which they served salads so much that they soon began to sell it separately in small jars. It is very easy to prepare, and snacks with it turn out much tastier, as you can see for yourself.

Mix 250 ml of mayonnaise and 125 ml of sour cream, add half a finely chopped onion, a clove of chopped garlic, 1 tsp. dried green onions, dill and parsley, salt and pepper the sauce with black and white pepper, lightly sweeten with 1 tsp. Sahara. Instead of sour cream, you can use buttermilk, and dried herbs can be replaced with fresh ones, it will turn out much tastier. By the way, there is another interesting version of the sauce, where raw yolks are beaten with vegetable oil and milk in a water bath, mixed with garlic, herbs, salt, sugar and black pepper - this is a little more difficult to prepare.

The sauce should sit in the refrigerator for half an hour, then you can use it to dress salads.

White Egg Butter Hollandaise Sauce

An unusually tender and airy sauce is prepared on the basis of white sauce from 50 g of flour, fried in 50 g of butter and diluted with 1.1 liters of meat broth. The white sauce is cooked for 40 minutes with constant stirring. To avoid lumps, strain it through a sieve.

Then mix 6 egg yolks and 100 g of white sauce in a saucepan, heat in a water bath and mash well with a wooden spatula. When the mass thickens a little, pour 300 g of melted butter and 25 ml of lemon juice into it in a thin stream. Dilute the thickened sauce with a couple of tablespoons of meat, fish or vegetable broth, add salt, pepper and strain. Before serving, add thick whipped cream into the sauce and whisk until smooth, using 75 g of cream per 450 ml of sauce. White hollandaise sauce is served with fish and vegetables; cauliflower and asparagus go well with it.

With mushrooms

Sour cream sauce for pasta, prepared with fresh mushrooms, is incredibly aromatic, satisfying and nutritious. The calorie content of the dish is quite high. On average, 100 g of product contains approximately 230 kcal. Therefore, this sauce is not recommended for those who are on a diet or who are prone to obesity.

Composition of ingredients

Ingredients needed to create mushroom sauce at home:

• mustard – 15 g;
• onion – 75 g;
• butter – 100 g;
• table salt with black and red pepper – as needed;
• sugar – 10 g;
• mixture of Italian herbs – 5 g;
• sour cream – 200 ml;
• dill with parsley - a bunch;
• garlic cloves – 3 pcs.;
• champignons – 200 g.

Sour cream should be of medium fat content. It is advisable to choose champignons that are brown in color.

Step-by-step cooking process

The step-by-step process of making the sauce consists of the following steps:

1. Mushrooms need to be cut into slices or cubes, but not too finely.

2. The onion must be peeled and cut into cubes or half rings.
3. After peeling, the garlic should be chopped using a grater with fine holes.
4. The greens must be washed under running water, dried, and then finely chopped.
5. In a deep saucepan, you will need to melt the butter, fry the onion in it for 5 minutes, stirring regularly.
6. Next, you need to add the mushrooms, frying the mixture for about 4 minutes, also stirring slightly.
7. After releasing the liquid, you need to hold the workpiece at maximum fire power for approximately 2 minutes. Afterwards the fire must be kept to a minimum.
8. Then add salt and sugar to the mixture, and after a minute add mustard and sour cream. You need to mix the mixture thoroughly and reduce the heat to low so that the mass evaporates with the lid closed.

After 7 min. you should add salt with spices, herbs and garlic cloves. The mass must be mixed, simmering the sauce for another 3 minutes. without cover.

How to serve a dish

The finished sauce must be served immediately while it is hot. After cooling and reheating, the product loses its taste.

Sour cream sauce and its varieties

To prepare a variety of sour cream sauces, you first need to make a sour cream base. Fry 1 tbsp. l. flour in 20 g of butter, pour 300 g of sour cream brought to a boil into the butter flour, add salt, pepper and boil again for a few seconds. You can add onion fried in butter, tomato puree, grated cheese, chopped boiled eggs, shrimp, capers, garlic, fried mushrooms, herbs and seasonings to the sour cream base. Sour cream sauce is good for dressing salads, eating pancakes and pancakes with it, dipping dumplings and potato pancakes in it, and often serving it with dumplings, potatoes, meat and fish dishes.

A few secrets for making white sauces

Use only fresh ingredients for sauces, as the sauce will not be eaten immediately and will have to sit for several days. If you are preparing a broth-based sauce, cook meat broth on bones, fish broth on pre-cleaned heads and tails, and vegetable broth on fresh vegetables with the obligatory addition of fresh aromatic herbs.

Pour the liquid into the sauteed flour in small portions, rubbing thoroughly, because even microscopic lumps will spoil the taste of the dish. Instead of flour, you can use starch, in which case it does not need to be fried in oil. When using egg yolks as a thickener, do not bring the sauce to a boil, otherwise the yolks will cook. If the sauce turns out thick, add an ice cube to it - the consistency will become thinner, but the taste will not change.

For piquancy, the white sauce is seasoned with any spices; it always turns out soft and tender, because the milky-creamy taste mutes the harsh and spicy notes.

You can also make a sweet sauce for desserts, only in this case, instead of salt and pepper, sugar, honey, vanilla, cinnamon, cardamom and cocoa are added - this sauce is suitable for casseroles, cheesecakes and pancakes.

Life without sauces is boring and monotonous, so if you want to add some zest to your daily diet, serve your dishes with a gourmet dressing. Even ordinary boiled potatoes, sprinkled with sour cream or cream sauce, look like a delicacy. Live brightly and deliciously!