How to make sauce from sour cream and flour. Sour cream sauces

Who doesn't want to go back to childhood? Scientists have proven that smells can evoke emotional memories. Sour cream sauce, like in kindergarten, will help, through its aroma, to return a person to this cloudless and carefree time. You can prepare delicious sour cream sauce for your children without fear for their health. The fact is that the composition does not contain any spices that can cause heartburn or other unpleasant sensations in the stomach. The preparation technology is quite simple, but this does not make sour cream sauce for children any less tasty.

Sauce with sour cream goes well with vegetables and casseroles made from them, pancakes, pancakes. In kindergarten it was served with fish and meat dishes made from minced pork. Creamy sauce was prepared for buckwheat and pasta. For ice cream and cottage cheese casserole, you can make a sweet sour cream sauce for kids using a similar cooking technology. It takes very little time - only half an hour, of which the active cooking time is 15 minutes. Sour cream sauce does not require a lot of money. The energy value per 100 g is 61 kcal, the proposed recipe is designed for 4 servings.

People on a weight loss diet or trying to eat healthy according to doctor's recommendations should also prepare sour cream sauce.

This dietary gravy will be a good substitute for mayonnaise if a person cannot refuse it.

How to prepare this delicious dish with buckwheat, spaghetti and other side dishes?

Sour cream sauce, technological map:

Wheat flour – 15 g;
Water – 150 ml;
Sour cream 15% fat – 50 g;
Salt - to taste.

Step-by-step recipe for making sour cream sauce:

The classic sour cream sauce is ready and can be served to the kids. The result should be a homogeneous gravy of white or light cream color, with a complete absence of flour lumps, floating fat and film. The consistency should be viscous, elastic and semi-liquid. The gravy has a moderately salty taste, suitable for children. The sauce is well suited for buckwheat; these healthy products will complement each other perfectly. You can complement the buckwheat dish with fish garlic cutlets or minced pork cutlets.

It was from similar recipes that the cook in the kindergarten made sauces. Of course, older people can experiment with various additives and seasonings. For example, with garlic and herbs or tomato paste. In any case, this sour cream-based sauce is ideal for children. The cooking technology is not only harmless, but also benefits the body.

Bon appetit!

In contact with

You can preserve or enhance the natural and taste qualities of products through sauces. It can be bland, spicy, sour or sweet sauce, fatty or light. For example, white hollandaise sauce is served with chicken; egg-butter or cracker sauce is good with asparagus and cauliflower. Many vegetables are cooked with sauces made from dairy products. Whatever you say, the taste and nutritional value of food depends more than half on the sauce. Sometimes meat and culinary products can be simply topped with meat juice or butter; stores sell various mayonnaises, but nothing compares to real sour cream sauce, made from sour cream or its mixture with milk, butter and vegetable oil and various additives.

Sour cream sauce - food preparation

The bulk of sour cream sauces are prepared from natural sour cream with the inclusion of white sauté or white sauce. If you add additional products to this base, you get amazing sauce options. The hot sauce contains sautéed flour, which gives it the appropriate consistency. Sour cream sauce can be made without flour. To add shades, add tomato puree, onions, mushrooms, dry white wine and more. Among the seasonings used primarily are garlic, ground black pepper, barberry, dry basil, and herbs.

Sour cream sauce - the best recipes

Recipe 1: Sour cream sauce with garlic

The lightest sauce - does not require heat treatment. Simply put, sour cream and garlic sauce is sour cream with garlic, herbs and spices. It goes well with meat.

Ingredients: fresh sour cream (100 grams), mayonnaise (2 tablespoons), garlic (3 large cloves), basil (1 teaspoon), salt pepper.

Cooking method

Pour the sour cream into a deep bowl, mix with mayonnaise and squeeze out the garlic. Add salt, pepper, basil and finely chopped herbs. Imagine that the preparation of the sauce is complete. Mix it well and serve calmly with vegetable or meat dishes. If you don’t really like the taste of dry basil, replace it with Italian spices - dried oregano, dill. It produces a very aromatic and spicy taste - warn guests that it is simply impossible to eat a lot of it.

Recipe 2: Sour cream sauce with champignons

In fact, getting the original mushroom sauce with sour cream is not difficult. Our task is to stew the mushrooms well, achieve a uniform consistency and mix with sour cream.

Ingredients: mushrooms (100 grams), onions (1 pc.), salt, sugar, vegetable oil, water. If desired, add dried basil and other spices to taste.

Cooking method

Peel the champignons and cut them into slices, fry them together with the onion in a frying pan until golden brown. Then cover with a lid for three minutes, dilute with water and pray. Simmer again for about 7 minutes. Open the lid, evaporate the water a little more, and fry until golden brown. Put everything into a blender and grind. Transfer to a blender and grind. Add sour cream, a pinch of sugar and mix. Ready!

Recipe 3: Sour cream sauce with cheese

Sour cream with cheese and raw eggs is a fairly satisfying and nutritious substance. To ensure complete readiness, heat the mixture for just a few minutes.

Ingredients: sour cream (100 grams), raw eggs (2 pcs.), hard cheese (40 grams), cream (80 grams), butter (20 grams), flour (2 tablespoons).

Cooking method

Mix sour cream and eggs in a blender and beat well. Add hard cheese, grated on a fine grater. Melt the butter in a frying pan and add the ingredients. Add cream and flour, and heat over low heat for three minutes (do not bring to a boil). Season with salt and serve. You can add herbs and a little ground black pepper.

Recipe 4: Sour cream sauce with tomato

You can use tomato or tomato juice, as well as fresh tomatoes (they need to be stewed in a frying pan). Hot pepper or garlic will add spiciness.

Ingredients: butter (2 tablespoons), flour (2 tablespoons), tomato paste (2 tablespoons), meat or fish broth (1 glass, if there is no broth, we’ll make do with plain water), sour cream (1 glass), salt, paprika.

Cooking method

Heat the oil in a frying pan, add the flour and, stirring, lightly fry. Gradually pour broth and water into the frying pan, stirring so that there are no lumps. Then add sour cream and stir thoroughly again until smooth. Add salt, tomato paste and cook for another 3-4 minutes. Season with paprika.

Recipe 5: Sour cream sauce with cauliflower

This sauce is very suitable for poultry dishes. Cauliflower is easy to prepare, does not have a strong taste, which means it goes well with chicken.

Ingredients: champignons (10 pieces), meat broth (3 cups), lemon juice (2-3 slices), sour cream (2 cups), salt, sugar, cauliflower, boiled and divided into small inflorescences.

Cooking method

Chop the champignons and add meat broth. Squeeze the lemon juice, put it on the fire, add two glasses of sour cream while stirring. Bring to a boil, add salt and a little sugar. Place the prepared cabbage into the sauce. Boil a little and season the sauce with flour.

Recipe 6: Sour cream sauce with horseradish

The sauce made from sour cream and browned flour is ready for use. Let's try to add some “zest” to it, in this case it will be horseradish.

Ingredients: wheat flour (1 tbsp), butter (1 spoon), a glass of sour cream, salt, seasonings, vinegar (30 grams).

Cooking method

Sauté a spoonful of flour in butter and stir in a glass of sour cream. Add salt and boil for 3-45 minutes. Grate it, fry it lightly in oil and pour in 30 grams of vinegar. Boil and combine with hot sour cream sauce. Cook for 5 minutes, add salt. This sauce is perfect for meat - pork, beef, or meat casseroles.

One of the main advantages of sour cream sauces is the ability to mix and replace ingredients in the recipe and experiment in every possible way. For example, if you replace tomato with mustard in a recipe, this will not spoil the taste at all. Sour cream and mustard sauce will perfectly decorate a fish dish! Sour cream and mayonnaise sauce goes well with potatoes and other vegetables.

http://zhenskoe-mnenie.ru/

Dishes prepared without sauce turn out bland. Their taste is monotonous and not so rich. Today, various ready-made sauces are sold in stores. But still, the best one is the one prepared at home. Besides being delicious, preparing it is quite a fun experience.

Sour cream sauce is one of the easiest to prepare. Here are some of the most successful recipes.

Sour cream classic sauce

To prepare it you will need the following ingredients:

butter (1 tbsp.)
wheat flour (1 tbsp.)
sour cream (200 gr.)

How to cook

You need to mix all the ingredients and boil for about five minutes, stirring constantly.

This sauce is perfect for baking fish in the oven, for preparing a variety of dishes: cutlets, as well as for ready-made fish, vegetable dishes and hot appetizers.

Sour cream sauce with garlic

The second option is sour cream sauce with garlic. This sauce has a spicy and aromatic taste.
To prepare it you will need the following products:

sour cream (100 gr.)
garlic (3 cloves)
mayonnaise (2 tbsp.)
basil (1 tsp)
pepper

How to cook

You need to mix mayonnaise with sour cream in a deep bowl and stir.
Then squeeze the garlic into the resulting mixture, add salt, pepper and basil.
Mix all ingredients thoroughly.

This sauce is an excellent addition to vegetable and meat dishes.

Sour cream sauce with tomato

The third option is sour cream sauce with tomato.

It is prepared from the following ingredients:

sour cream (200 gr.)
meat broth (200 ml.)
butter (2 tbsp.)
pepper
tomato paste and ground paprika

How to cook

First, melt the butter in a frying pan.
Then add flour to it and fry it for about five minutes.
Afterwards, you need to pour in the meat broth in a thin stream, stirring constantly to avoid the formation of lumps.
Next you need to add sour cream and tomato paste and mix.
Simmer the resulting mixture over low heat for five minutes. At the end add paprika, pepper and salt.

Sour cream sauce with onions

Another version of sour cream sauce with onions. It goes perfectly with meat balls and cutlets. In addition, it can be used for baking fish and meat.

To prepare sour cream sauce with onions you will need:

sour cream (300 gr.)
onions (1 pc.)
butter (1 tbsp.)
and tomato paste (1.5 tbsp.)

How to cook

First you need to chop the onion and fry it in oil.
Then add three hundred grams of sour cream, stir and simmer the resulting mixture for about seven minutes.
Next, add salt and tomato paste and bring to a boil, stirring continuously.
At the end, the sauce must be seasoned with one tablespoon of butter.

Sour cream sauce with eggs

The fifth option is sour cream sauce with eggs.

To prepare it you will need:

sour cream (200 gr.)
eggs (2 pcs.)
mustard (1 tsp)
sugar
mayonnaise (1.5 tbsp.)

How to cook

First you need to boil the eggs.
Then grind two yolks with mustard and add sour cream, sugar, salt and mix thoroughly.
Mix mayonnaise with chopped egg whites.
Combine the two mixtures obtained and mix thoroughly.

This sauce can be used to dress eggs and green salads.

Sour cream sauce with horseradish

This sauce is ideal for meat dishes, be it just boiled meat or a casserole.

You will need the following ingredients:

horseradish root (100 gr.)
pepper
Bay leaf
vinegar (30 gr.)
sour cream (400 gr.)

How to cook

The process of preparing this sauce is as follows. You must first grate the horseradish root on a fine grater and lightly fry it in vegetable oil.
Then add bay leaf, vinegar, salt and boil for a few minutes. Separately prepare sour cream sauce and mix it with the resulting horseradish mixture.
Stir and cook for five minutes.

Sour cream sauce with champignons

This sauce will complement various side dishes, especially pasta, buckwheat and potatoes. Goes great with poultry and pork.

You will need:

150 g mushrooms;
100 ml thick sour cream;
40 ml vegetable oil;
150 g onion;
150 g of mushroom broth or boiled water;
salt, sugar and pepper.

How to cook:

Cut the onion into small pieces, wash the mushrooms and pat dry.
Cut the dried champignons into thin slices.
Fry the onion, add the mushrooms and stir-fry until the excess moisture evaporates.
Pour broth over everything, add a pinch of sugar, pepper and salt.
Without a lid, simmer the mixture for about seven minutes.
The mushrooms with the remaining broth are crushed using a blender.
Mix the resulting mass with sour cream to obtain a homogeneous mass of sauce.

What delicious sour cream sauces do you prepare?

Many housewives consider mayonnaise to be the most versatile sauce. They add it to meat, vegetable and fish dishes when baking and stewing, use it as a marinade, and season various salads with it. However, nutritionists often draw attention to the fact that mayonnaise is not a healthy product. Fortunately, mayonnaise can be replaced with other equally versatile dressings. These include, in particular, sour cream sauce. Depending on the recipe, it is served with meat, poultry, fish, pasta, potatoes and other vegetables. It is used to dress salads, both meat and vegetable, and fruit. You can stew meatballs or cabbage rolls in it, bake fish, meat, and vegetables. Sour cream sauce perfectly complements the taste of any dish, while it is much healthier than the usual mayonnaise.

Cooking features

Sour cream sauce can be cold or hot, intended for baking or stewing meat in it, or for use as a gravy. Its recipe and method of preparation depend on the purpose of the sauce. Therefore, there are very few general rules for preparing sour cream sauce, but they are still worth knowing.

For the sauce you need to use good quality fresh sour cream. If it is sour, heat treatment will not help and the sauce from it will not be as tasty as from fresh one.

Most often, you want the sauce to have a uniform consistency, and then it doesn’t hurt to beat it with a blender before serving. Thanks to this, it will acquire a smooth consistency and become more fluffy and tender. However, in some cases it is required that pieces of vegetables, mushrooms or other foods be palpable. In this case, you cannot use a blender - the products must be chopped with a knife.
Many sour cream sauce recipes involve heat treatment. In this case, it is advisable to remove the products needed for the sauce from the refrigerator in advance so that they are at room temperature by the time of cooking.
If the sauce contains solid fats (for example, butter), then you need to melt them before combining them with the rest of the ingredients.
If the sour cream sauce contains raw eggs, mix the ingredients only in a water bath, otherwise the sauce will turn into an omelette.

The maximum shelf life of most sour cream sauces does not exceed a week, some are stored even less. To increase the shelf life by 2-3 times, the sauce can be frozen. The defrosting process is simple: beat the sauce with a blender or mixer, then heat it to the desired temperature.

Classic sour cream sauce recipe

wheat flour – 20 g;
sour cream – 0.2 l;
salt - to taste.

Cooking method:

In a dry frying pan, fry the sifted flour until creamy.
Add salt to sour cream and stir.
Place sour cream in small portions in a frying pan with flour, whisking it with a whisk to avoid lumps.
Cook, stirring, until the sauce begins to thicken. Remove from heat and use as desired.

If lumps have formed in the sauce, it needs to be rubbed through a sieve and reheated. This sauce is universal. It can be served with any dishes cold or hot. However, most often it serves only as a basis for preparing sour cream sauce with a more pronounced taste according to some other recipe. In particular, crushed tomatoes, mustard, lemon juice, horseradish, herbs, pepper and other spices are added to it.

Sour cream sauce with horseradish

sour cream – 0.2 l;
horseradish root – 40 g;
table vinegar (9 percent) – 30 ml;
vegetable oil – 20 ml;
butter – 20 g;
wheat flour – 20 g;
bay leaf – 1 pc.;
salt, pepper - to taste.

Cooking method:

Peel and grate the horseradish root. You can also use a blender or meat grinder to grind it.
Heat vegetable oil in a frying pan and fry chopped horseradish in it for 2-3 minutes.
Add salt, pepper, bay leaf, pour in vinegar; continue cooking for about the same time.
Remove the bay leaf and place the horseradish in a bowl.
Melt the butter in a clean, dry frying pan.
Pour the sifted flour into it, fry it for 2 minutes.
While whisking, add sour cream. Cook for 5 minutes, whisking continuously.
Add horseradish, stir. Cook for another 2 minutes.

After this, the sauce can be removed from the heat and used for preparing fish dishes or as a gravy. It can also be served cold with fish.

Sour cream sauce with meat broth

sour cream – 100 ml;
meat broth - 0.2 l;
butter – 20 g;
wheat flour – 30 g;
vegetable oil – 40 ml;
salt, spices - to taste.

Cooking method:

Fry the flour in vegetable oil.
Pour in cold broth in a thin stream. At the same time, it must be constantly whisked to prevent the appearance of lumps.
Cook the sauce for 5 minutes. Add sour cream, salt and pepper. Continue cooking until the sauce has the consistency of thick sour cream.
Remove from heat.
Add butter, beat with a blender.

After this, the sour cream sauce is ready for use. It is most often served with meat and poultry dishes, and is also used for baking them.

Sour cream sauce with tomato paste

sour cream – 0.25 l;
broth - 0.25 l;
butter – 40 g;
tomato paste – 40 ml;
wheat flour – 30 g;
salt, pepper - to taste.

Cooking method:

Mix sour cream with tomato paste, salt and spices. It is important to obtain a homogeneous mass at this stage.
Melt the butter and fry the flour in it.
Gradually pour in the broth, while whisking vigorously.
After cooking the sauce for 5 minutes, add the sour cream and tomato mixture, mix thoroughly and continue cooking for another 5 minutes.

The sauce prepared according to this recipe is most often served with minced meat dishes: cutlets, meatballs. They can also be stewed in it.

Sour cream and tomato sauce with onions

sour cream – 0.3 l;
onions – 100 g;
tomato paste – 30 ml;
butter – 20 g;
vegetable oil – 20 ml;
salt, spices - to taste.

Cooking method:

Remove the skins and chop the onion into small pieces.
Fry it until golden brown in vegetable oil.
Add tomato paste and simmer the onion with it for 3-4 minutes.
Add sour cream and continue cooking for another 5 minutes.
Add salt, spices, and separately melted butter. Stir the sauce and remove it from the heat.

In the sour cream sauce prepared according to this recipe, you can stew meatballs or cabbage rolls.

Sour cream and mayonnaise sauce with garlic

sour cream – 0.25 l;
mayonnaise – 100 ml;
garlic – 6 cloves;
dried basil – 5 g;
salt, pepper, fresh herbs - to taste.

Cooking method:

Pass the garlic through a special press.
Finely chop the washed and napkin-dried greens.
Mix sour cream and mayonnaise.
Add herbs, garlic, basil, salt and spices to this mixture.
Beat with a whisk or mixer. You should not use a blender so that the garlic and herbs are felt in the taste of the finished sauce.

This sauce recipe is one of the most versatile. Its advantage is its ease of preparation, because it does not even need to be heated, there is no need to use kitchen appliances. The sauce goes well with any vegetable dishes, chicken and pasta. It can be served with fish and seafood. Using it as a salad dressing would also be a good idea.

Sour cream sauce with champignons

sour cream – 100 ml;
fresh champignons – 150 g;
onions – 150 g;
vegetable oil – 40 ml;
boiled water or mushroom broth – 150 ml;
sugar - a pinch;
salt, pepper - to taste.

Cooking method:

Peel the onion and cut into small cubes.
Wash and pat the champignons dry with a napkin. Cut them into thin slices.
Heat the oil in a frying pan and lightly fry the onion in it.
Add the mushrooms and fry them, stirring until the excess moisture has evaporated.
Pour in broth or water, add sugar, salt and spices, simmer for 7-8 minutes without a lid.
Grind the mushrooms along with the remaining broth in a blender.
Mix the resulting mass with sour cream to obtain a sauce with a homogeneous consistency.

The sauce prepared according to this recipe will be an excellent addition to any side dish, including buckwheat, pasta, and potatoes. It harmonizes well with beef and poultry.

Sour cream sauce with egg and cheese

sour cream – 125 ml;
chicken egg – 2 pcs.;
cream – 100 ml;
hard cheese – 50 g;
butter – 40 g;
wheat flour – 40 g;
salt, pepper - to taste.

Cooking method:

Finely grate the cheese.
Melt the butter and fry the flour in it.
While whisking, add the cream.
After a couple of minutes, remove from heat.
Separately, whisk the sour cream with the egg yolks, having previously separated them from the whites.
Add sour cream to the cream sauce. Place the mixture in a water bath. Cook for 5-7 minutes, whisking.
Add spices, stir and remove from the water bath.
Add grated cheese, stir vigorously.

This sauce will complement the taste of pasta well. It is also suitable for baking, including pizza. This sauce can also be served cold with fish, meat, and poultry. Just keep in mind that only eggs that you are absolutely sure of are suitable for this sauce.

Sour cream sauce is one of the most versatile in the world. Its taste can be varied, making it an ideal addition to any dish. An additional advantage of the sauce is its ease of preparation. Many healthy eating supporters prefer sour cream sauce.

Sour cream sauce - food preparation

Sour cream sauce - the best recipes

Recipe 1: Sour cream sauce with garlic

The lightest sauce - does not require heat treatment. Simply put, sour cream and garlic sauce is sour cream with garlic, herbs and spices. It goes well with meat.

Ingredients: fresh sour cream (100 grams), mayonnaise (2 tablespoons), garlic (3 large cloves), basil (1 teaspoon), salt pepper.

Cooking method

Pour the sour cream into a deep bowl, mix with mayonnaise and squeeze out the garlic. Add salt, pepper, basil and finely chopped herbs. Just imagine - the preparation of the sauce is now complete. Mix it well and serve calmly with vegetable or meat dishes. If you don’t really like the taste of dry basil, replace it with Italian spices - dried oregano, dill. The result is a very aromatic and spicy taste - warn guests that it is simply impossible to eat a lot of it.

Recipe 2: Sour cream sauce with champignons

In fact, getting the original mushroom sauce with sour cream is not difficult. Our task is to stew the mushrooms well, achieve a uniform consistency and mix with sour cream.

Ingredients: mushrooms (100 grams), onions (1 pc.), salt, sugar, vegetable oil, water. If desired, add dried basil and other spices to taste.

Cooking method

Recipe 3: Sour cream sauce with cheese

Sour cream with cheese and raw eggs is a fairly satisfying and nutritious substance. To ensure complete readiness, heat the mixture for just a few minutes.

Ingredients: sour cream (100 grams), raw eggs (2 pcs.), hard cheese (40 grams), cream (80 grams), butter (20 grams), flour (2 tablespoons).

Cooking method

Recipe 4: Sour cream sauce with tomato

You can use tomato or tomato juice, as well as fresh tomatoes (they need to be stewed in a frying pan). Hot pepper or garlic will add spiciness.

Cooking method

Recipe 5: Sour cream sauce with cauliflower

This sauce is very suitable for poultry dishes. Cauliflower is easy to prepare, does not have a strong taste, which means it goes well with chicken.

Ingredients: champignons (10 pieces), meat broth (3 cups), lemon juice (2-3 slices), sour cream (2 cups), salt, sugar, cauliflower, boiled and divided into small inflorescences.

Cooking method

Recipe 6: Sour cream sauce with horseradish

The sauce made from sour cream and browned flour is ready for use. Let's try to add some “zest” to it, in this case it will be horseradish.

Ingredients: wheat flour (1 tbsp), butter (1 spoon), a glass of sour cream, salt, seasonings, vinegar (30 grams).

Cooking method