Sauce: the sauce recipe for pasta, chicken and mushrooms

The French love to joke about the fact that the architect hides made in the design of the building mistakes behind the facade, and cook – in sauce. In every joke, as they say, there is a joke. Gravy – the final note of any food that emphasizes taste and sets the mood. Knowing the recipe of cream sauce and talented knowing how to cook it, can be a new way to fall in love with regular pasta.



10 min 6 servings. Easy to prepare

Alena Emets 01 Nov 2017278

The content of the article

  • 1 the Fat that is not harmful
  • 2 Recipe classic creamy sauce
  • 3 Other options are gravy
    • 3.1 onions
    • 3.2 With mushrooms
    • 3.3 cheese
    • 3.4 bacon
    • 3.5 With white wine
  • 4 Tips finally

Object another mark of the French jokes were neighbors-the British. Fans of baguettes and deflope they say that in their country along with three religions, there are 360 types of sauces. While the inhabitants of the United Kingdom, having 360 officially registered religions, and sauces are prepared only three. In fact, the French have underplayed their achievements. Recipes gravy in their country there are more than three thousand. And the recipe for homemade creamy sauce is a versatile and popular as a traditional French Bechamel is an integral component of the famous lasagna.

The fat that is not harmful

There is a perception that fatty foods are very poorly digested by the human body. Allegedly, their use should not just be minimized. Some believe that the sauces, like butter, should be eliminated from the menu altogether. But this is a serious misconception. Cooked on the classic recipe this sauce not only harm, but even helps those who suffer from diseases of the gastrointestinal tract. What is useful in such a high-calorie product?

  • The phosphatides. In its structure, these substances are in abundance contained in a creamy sauce, very similar to fats. However, they have a nitrogenous base and valuable to the organism of phosphate acid. Importantly, the phosphatides, is the ability to removes harmful cholesterol. These substances prevent the formation of plaques on the walls of blood vessels and, thus, protect the cardiovascular system from sudden crashes.
  • Fatty acids omega-3. Without these substances, the tissue of the brain is not able to form properly. And that means that he is “reflecting” the authority will not be able to fully function. In addition, omega-3 are responsible for the speed and quality of transmission of nerve impulses. And their lack may cause retarded development.

Cream sauce – the product is quite high in calories (468 kcal per 100 grams). But according to nutritionists, even die-hard guardians of the figure can safely include a tablespoon of this yummy in your daily diet. But babies under two years of age and people with liver problems to eat delicate gravy is still not recommended.The recipe is a classic creamy sauce

Basis for the preparation of a light gravy consistency are the cream. The best option – product with a fat content of about 22%. Step-by-step recipe for a creamy sauce easy to prepare tender and perfectly airy all-purpose liquid seasoning. Universal because the sauce pairs perfectly with fish and meat and pasta, wild mushrooms, mushrooms, chicken and roasted vegetables.

Celebrity chef Brij-Savarin argued that cook can learn, and for cooking the sauce the necessary talent. Try to implement the theoretical algorithm of making popular dressings in practice. And you will make sure that even the great of this world are fallible.

You will need:

  • medium-chain fatty cream – Cup;
  • butter – 80 g;
  • flour – two large spoon;
  • salt and ground black pepper – to taste.

The algorithm is cooking

  • Heat the pan on the stove.
  • Spread on a pan cut the butter and wait till it from solid will turn into ghee.
  • Add in the melted butter a specified amount of flour, pouring it slowly and stirring continuously, to not have lumps.
  • Add to the cream and mix thoroughly using a wooden spoon or a spoon and mix with the remaining ingredients.
  • Sprinkle with salt and pepper to taste, remove from heat.
  • To protect yourself and your dish from the formation of lumps in the flour mixture and butter to pour cold cream. The temperature differential will play in your favor and give the flour to Skakavitsa.Other options are gravy

    The French can offer a few dozen options, liquid condiments of cream. But in a short article all of them not to describe. So your culinary piggy Bank will be credited only five, but the most delicious and popular ones. In fact, this is a classic recipe of the creamy sauce in which is introduced one or more additional ingredients. The canons of cooking are the same.

    With onions

    Features. Knowing how to properly prepare a cream sauce according to the classic recipe, can be safely taken for experiments. The composition of the food is enough to introduce only one new ingredient – and gravy will play in a completely new way. You should start with a bow. This spicy vegetable sauce will add “flavor” will make it fairly spicy meat dishes and expressive for cream soups. By the way, in the case of the latter, the liquid seasoning is introduced directly into the soup during the cooking process, just before serving.

    You will need

    • onion – half medium head;
    • pasteurized milk – half Cup;
    • medium-chain fatty cream – 50 g;
    • Bay leaf – one;
    • flour – a large spoon;
    • salt – pinch.

    The algorithm is cooking

  • Shinkuem onions, pour the specified amount of milk to the pan and there also send chopped vegetables together with the Bay leaf.
  • Bring mixture to a boil, remove from heat, allow to infuse for 10-15 minutes, and then using a sieve strain the milk.
  • Heat oil in a frying pan. In the liquid butter enter the flour, stirring constantly and not allowing the flour to Skakavitsa.
  • Pour in the butter mixture and flour strained milk, bring to a boil, stirring constantly, and leave the base for the sauce to simmer on low heat for ten minutes.
  • After a specified amount of time entered in the cream sauce, stirring constantly. After boiling, immediately switch off the stove.
  • With mushrooms

    Features. Lovers of mushroom dishes can go two ways: submit the classic sauce based on cream to mushrooms, or to make mushrooms part of the delicate gravy. The second option is ideal for spaghetti, chicken and vegetable dishes. You can use like fresh mushrooms and dry wild mushrooms. But the last you need to pre-soak in water. At least for a couple of hours, but preferably overnight. Thus, it is possible to compensate for the lack of moisture in the product and to prepare dry mushrooms to a further heat treatment.

    You will need:

    • mushrooms – 200 g;
    • garlic – three cloves;
    • medium-chain fatty cream – Cup;
    • butter four large spoons;
    • nutmeg on a knife tip;
    • parsley – a quarter of the beam;
    • salt and pepper – to taste.

    The algorithm is cooking

  • Mushrooms cut into plates. Garlic cut finely as possible, or skip it through the frog.
  • Melt butter in a dry heated frying pan, add the chopped mushrooms and garlic, mix well and simmer under the lid closed for five minutes. Periodically stir the base for the sauce.
  • Five minutes later, entered into a dish of cold cream, stir again and simmer gravy ten minutes.
  • Next, sprinkle with salt and pepper and liquid seasoning add to it the ground nutmeg and tormented on the fire for two or three minutes.
  • Turn off the stove and add to the sauce chopped parsley.
  • If instead of mushrooms you want to use dried wild mushrooms for cooking they will not need more than 50 g. Remember that, filled with water, they swell and become much more difficult.Cheese

    Features. Knowing how to prepare a cream sauce according to a traditional recipe, with cooking cheese problems certainly will arise. Cheese and cream sauce goes well with fish and meat dishes. And not just as a Supplement but as an integral ingredient main dishes. The sauce can be serve in a gravy boat. And you can stew in it the meatballs or bake salmon.

    You will need:

    • medium-chain fatty cream – 180 ml;
    • cheese – 180 g;
    • garlic – two cloves;
    • nutmeg on a knife tip;
    • salt and pepper – to taste.

    The algorithm is cooking

  • On a fine grater three cheese.
  • Put the saucepan on the fire, pour into it the cream in the quantity, slightly warm them and put in a pan the cheese shavings.
  • Warmed the mixture for four minutes, and after that enter in its composition seasonings – salt, pepper, chopped garlic and nutmeg.
  • Tormented sauce on low heat for another three or four minutes, stirring constantly.
  • Turn off the stove, cover the saucepan with a lid and give the contents a few minutes to infuse.
  • In a cheese-cream sauce is usually prepared shrimp, mussels and other seafood. They come out very tasty and filling. And eating seafood, the remains of the sauce can be “wet” white bread or pieces of baguette. They say it’s even tastier than the main dish.

    Bacon

    Features. This variant of preparation is gone from the original recipe quite a distance. Among its ingredients there are a few uncharacteristic for classic creamy sauce products. However, it is one of the best pasta and pasta. But bacon in its structure can easily replace the usual ham. According to the rules, meat gravy component is laid on top of a main dish, and then cooking the composition is poured with sauce.

    You will need:

    • bacon – 400 g;
    • medium-chain fatty cream – half a Cup;
    • Parmesan – 70 g;
    • shallots – four bulbs;
    • garlic – one clove;
    • egg yolk – three pieces;
    • onion – one;
    • olive oil – three tablespoons;
    • salt and pepper – to taste.

    The algorithm is cooking

  • Take a pan with a thick bottom, heat it on the stove, pour olive oil and fry in it the finely chopped shallots.
  • When shallots soften, add finely chopped bulb onion and fry for another three to four minutes.
  • Cut bacon strips, put into the pan directly into the onion, fry and add the finely chopped garlic.
  • Stir the contents of the pan and after a minute remove the dishes from heat.
  • In stainless bowl, whisk with a blender four egg yolks, add to them grated on a fine grater cheese and put in sauce cream. Again thoroughly mix.
  • Spread the pasta or the pasta in a serving plate. Put some bacon with onions, and then pour a few tablespoons of the sauce.
  • If you are not sure as eggs, organize a water bath and heat up her yolks. After warm up, let them cool, and then feel free to mix with the cream.

    With white wine

    Feature. Liquid condiment, made from white wine and cream, is the perfect complement to pizza with seafood and tomato or chicken dishes. In the first case, the sauce smeared on the dough as the basis to after to fill the “pancake” stuffed and baked. In the second case, the gravy is served separately or as part of a main dish, with sauce a finished product.

    You will need:

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

    The algorithm is cooking

  • Heat the pan, put in butter.
  • Once the butter is completely melted, injected a teaspoon of wheat flour and constantly stir the contents of the pan.
  • Pour in a bowl the wine and, stirring regularly, or in the throes of the mixture on the heat for about two to three minutes. This is necessary in order to completely evaporate the alcohol.
  • When the sauce thickens, indicating that the wine is almost evaporated, season with salt and pepper, introduced into the composition of the finely chopped parsley and remove from heat.
  • You can put the gravy on the stove until thick. Enter seasoning in its composition immediately after boiling component of the liquid, then remove the bowl with sauce from heat.Tips finally

    Sauce made of sour cream called sour cream. If the basis for the preparation of liquid seasoning formed milk, the name will change to “milk”. But if the canvas for creating the sauce was the tandem of broth and cream, so before you recipe white creamy sauce. According to the rules to keep the finished sauce can be no more than one and a half hours. After 180 minutes of cooking gravy it is cold and stratified. After rasstoyki product will be unfit for human consumption. That’s why the classic French salad dishes cook and eat in the here and now and never prepare for the future.

    Now you know how to make sauce at home in classic or original recipe. So you’ll be able to animate with it any – even the most simple and boring dish. Remember: a dense final product – the result of the evaporation of the sauce mixture. But simmer the gravy in the pan too long it is not necessary. Liquid consistency does not involve damage to or deterioration of taste. But it is very convenient to cook different dishes from meat and meat dishes to vegetables and mushrooms.

    Sauce: the sauce recipe for pasta, chicken and mushrooms





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