Cooking delicious sauce and cream of sour cream
Have you ever wondered how many culinary uses ordinary sour cream can have? This primordially Russian product, which was named on the basis of the process of “sweeping” fatty cream formed in a vessel with milk, is perfectly used in its “raw” form, and is also an important ingredient in creating the most delicious and unique dishes.
By the way, what is interesting, but sour cream has practically no analogues in the whole world, in most overseas countries they use sweet cream, and the sour-milk product that is usual for us is called “sour cream” or “Russian cream”.
In addition to the excellent taste, sour cream also has a fairly large range of vitamins and nutrients, which, due to the ripening process of the product, are much better absorbed by the human body.
Often, sour cream is used for baking meat or fish dishes, served to the first dishes, salads and desserts, in addition to this, they prepare a wide variety of sauces - spicy, salty, sweet, savory, sour, with the addition of herbs and nuts.Due to its incredibly pleasant taste, they are often served with baked meat, fish, some salads and even soups, making these dishes complete and unique.
Sour cream is also used to make an incredibly delicate and very tasty sour cream, on the basis of which they create amazing cakes, pastries and other desserts. As you can see, sour cream is a truly unique product, because with its help you can cook the most real culinary masterpieces.
Today we decided to talk about how to make a delicious cream sauce and cream, their scope, of course, is different, which will allow you to significantly diversify your menu, starting with the first course and ending with desserts.
What is sour cream sauce and what is it eaten with?
Everyone likes good sauces, because they always complement the main course quite well, making it tastier, more fragrant and more appetizing, and some dishes are unthinkable without such an important addition. Sour cream sauce is one of the most common and favorite sauces that are prepared in our country, as well as far beyond its borders.
The main ingredients of this dish are sour cream and butter - all other supplementsin the form of herbs, spices and other products reveal its taste even more, adding new and interesting notes.
Depending on the specific flavors, you can determine which of the recipes sour cream sauce is best suited to a particular dish. Most often they are supplemented with mushrooms or chicken, however, as we have already said, the area of its application is almost unlimited.
Recipe for classic sour cream sauce
- sour cream - 500 g;
- flour - 25 g;
- butter - 25 g;
- salt, pepper to taste.
To begin, we ferment the flour: fry it in a completely dry and clean pan until a light yellow shade is formed. Then let it cool, lay out the butter in it and mix thoroughly. The next ingredient - sour cream - it must be laid out gradually, stirring carefully, bring the entire mixture to a boil.
After boiling the sauce it is necessary to salt and pepper, the cooking process lasts about 3-5 minutes. This classic version of the sauce is sometimes even easier, without adding flour and butter, the result is a more liquid and light version.
Sour cream sauce is very easy to diversify, because different flavors suit to different dishes.So, the classic version of the sauce goes well with vegetables, fish, hot snacks and meat. But sour cream with mustard is considered to be an ideal addition to baked fish, for its preparation it is enough to add 2 teaspoons of mustard to the total mass before adding sour cream.
But the tomato-sour cream method is perfectly combined with meatballs, cabbage rolls or any other meat. For its preparation it is enough to add 1 tablespoon of tomato to the total weight.
Recipe for sour cream and mushroom sauce
- sour cream - 3 tbsp. spoons;
- meat broth - 500 ml;
- fresh champignons - 200 g;
- onions - 1 pc .;
- flour - 2 tbsp. spoons;
- salt, pepper, greens.
Mushrooms cut into small slices, onions cleaned and chopped in small cubes. Put mushrooms and onions on a pre-heated pan and smeared with sunflower oil, fry to a light blush, and then pour the flour, stir.
Now gradually pour warm beef broth, constantly stirring, so that the flour is completely dissolved, leaving no lumps. After boiling, reduce the fire, simmer for 20 more minutes. After the sauce has thickened, add spices and sour cream, then we simmer under the lid for about 2 minutes, remove from the stove and decorate with greens.
How to make sour cream?
Traditionally, sour cream is suitable for almost any confectionery, and the relative simplicity of its preparation has made it quite popular among home cooking. As in the case of sour cream sauce, the cream has classic cooking schemes, as well as many other varieties: sour cream and honey, chocolate sour cream, as well as options with condensed milk, gelatin, milk, cottage cheese and many others.
Most often, with a cream of sour cream, prepare sand, biscuit or honey cakes, its magnificent structure and a slight sour taste, as well as possible suitable for impregnating the cakes. It is not difficult to prepare such a cream, though not everyone can manage to achieve a special pomp and tenderness of the structure from the first time.
Classic sour cream
- sugar - 200 g;
- sour cream - 400 g;
- vanilla sugar - 5 g (1 sachet).
In order to achieve a lush structure of the cream, it is necessary to use very fresh and fat sour cream (at least 30%). It is also important to use natural sour cream, and not sour cream, which is now often found on the shelves of supermarkets.
The traditional ratio of sour cream and sugar should be 2: 1, lovers of the sweet amount of sugar can be increased, it does not affect the quality of the cream.So, put in a clean dry bowl chilled (!) Sour cream, sprinkle it with sugar and vanilla. Next, beat all three ingredients at the highest speed mixer until the formation of pomp. The cream is ready!
Custard sour cream
- sour cream (20%) - 250 g;
- flour - 2 tbsp. spoons;
- 1 pc egg;
- sugar - 125 g;
- butter - 150 g
Mix egg, sour cream and flour until a homogeneous mass. Then add sugar, mix well and set to stew in a water bath until a thick consistency is formed. Knead the cream must be carefully to not form flour lumps. When the mass thickens, it must be removed from the bath and allowed to cool.
Mix room temperature butter with a tablespoon of sugar, beat everything with a mixer at medium speed, then gradually begin to add boiled cream, continuing to beat until fluffy foam. It is important that the butter and the prepared cream are of the same temperature, then the result will be tasty and lush.