Sour cream and garlic sauce. How to make sour cream sauce with garlic

The bulk of the gravy is prepared from natural sour cream with the addition of white sauce or sauté.
This base combines various seasonings, fresh herbs, mushrooms and other products with which you can prepare original sauces. The hot gravy includes sautéed (calcined in a dry frying pan) flour, which forms the desired consistency. Sour cream and garlic sauce can be hot or cold, intended for stewing or baking meat and vegetables in it. It can also serve as a gravy for prepared foods. The method of preparation depends on the purpose of the sauce, so there are few general rules for creating sour cream and garlic dressing:

To prepare the gravy, use only high-quality, fresh sour cream (heat treatment will not save a sour product; it will not make a tasty dish);
to achieve a homogeneous, tender, fluffy consistency, the sauce with sour cream and garlic can be whipped with a blender before serving;
if the recipe requires pieces of vegetables or mushrooms, you cannot use a blender; the products are chopped with a knife;
many recipes involve heat treatment of products, and it is advisable to remove the latter from the refrigerator in advance so that they reach room temperature by the time of cooking;
if there are solid fatty products in the composition, for example, butter, they are melted to combine with the other components;
To prevent the sauce with raw eggs from turning into an omelette, mixing the ingredients is allowed only in a water bath;
Garlic-sour cream sauce can be stored for no more than a week; to extend its shelf life, it can be frozen (defrosting is simple: beat with a blender, and then heat to the desired temperature).

What to remember

Specific methods for preparing this or that type of sauce are not discussed here. Every housewife has her own recipe, which takes into account the proportions of products and the necessary sequence of actions.

Scrupulousness is required in choosing the components of the sauces under consideration. All products must be fresh. It is better not to use Chinese garlic. It has more bitterness than spiciness.

Excellent results are achieved by using fresh Uzbek garlic or garlic from your own garden. Sour cream must be chosen with a fat content of at least 20%. It’s better to start by preparing the simplest sauces, but don’t be afraid to experiment with certain ingredients.

Let's take a closer look at preparing two sauces for shrimp.

Sauce made from sour cream, garlic and herbs. Sour cream sauce with garlic and herbs for main courses

I don’t remember who said it, but there is a phrase - the sauce makes the dish! This is what we'll do. The sauce gives the dish a finished look and taste. It adds new flavors to a familiar dish and, which is extremely important in our increasingly expensive lives, a good sauce can save a failed or boring dish. Today I want to offer you a very simple and incredibly tasty sauce made from sour cream with garlic and herbs.

Sour cream sauces are very popular, there are simply a great many options for sauces made with sour cream, you can imagine endlessly. This sauce is suitable for any meat and fish, it can be used to season a vegetable salad or borscht, and potatoes baked in the oven with the peel in portions with this sauce are just the bomb. In addition, let's not forget that we will soon celebrate one of the most spring holidays - Maslenitsa. I'll make you happy, this sauce is also ideal for pancakes.

You probably already realized that this is one of the most favorite sauces in our family. However, that's not all. I noticed that the guests really like it too. I put a variety of sauces on the table for barbecue, baked fish, jellied meat, and so on. It is the white sauce made from sour cream with garlic and herbs that runs out the fastest. Agree, this is a very serious indicator of popularity.

Preparation

There are no unimportant ingredients in this recipe, so we do everything carefully and carefully. Let's prepare the greens. First, rinse it with running water and cut off the excess hard stems. Then place the wet greens on a paper towel to dry.

Thoroughly peel the garlic cloves. Now let’s crush them with a special garlic press into the bowl in which we will prepare the sauce. Let’s not make unnecessary movements and immediately add salt and spices. I use ready-made salt with spices, it’s much more convenient.

So, the greens are dry and ready for cutting. Let's chop it with a knife or kitchen scissors, whichever is more convenient for you, and pour it into the same bowl. Next comes the turn of sour cream. Just put it in a bowl and mix thoroughly with all the already prepared ingredients. Let's leave the sour cream sauce with garlic and herbs in the refrigerator for a couple of hours so that the salt, garlic and spices properly saturate the sour cream. Bon appetit!

Ingredients

500 gr – 15% – 20% sour cream;
7-8 pcs – garlic cloves;
1 bunch – dill;
1 bunch – parsley;
Salt, spices - to taste.

Sour cream and garlic sauce for fish. Sour cream sauce for fish

Fish is a universal product that can be included both in the daily diet and in the menu for special occasions: holidays, diets, baby food. It can be combined with many additives, but chefs still consider sour cream to be the ideal sauce for fish. The dairy product makes the main dish surprisingly soft, juicy and very tasty. In addition, making this dressing requires affordable products and very little time.

Secrets of making sauce

As the main ingredient for the dressing, you need to use natural (preferably homemade) sour cream with a fat content of at least 20%. Less fatty foods may curdle during cooking, which will ruin the appearance of the sauce. In addition, sour cream substitutes often sour and do not provide a pleasant creamy taste.

Additional components for sour cream sauce are selected depending on the type of fish. For red varieties, a dressing made from sour cream and herbs, cheese, and white wine is suitable. River fish goes well with bay leaf, mustard, and basil. For fatty varieties, a sauce with tomato, spinach, and green peas will be successful. Universal ingredients for dressing any fish - garlic, onion, lemon juice, carrots.

Tip: do not use too many spices in the sauce: they can overwhelm the taste of the fish dish.

Cooking options

Sour cream sauce can be prepared in two ways. The cold method involves combining and mixing until the ingredients are homogeneous, in harmony with the fish, without heat treatment. This dressing attracts with its lightness and freshness; it successfully replaces fatty mayonnaise.

When cooking hot, roasted flour is used as a base. Its quantity regulates the consistency of the sauce. Before heating, sour cream is diluted with milk, broth or plain water so that it does not curdle when the temperature rises sharply.

Dressings prepared using this method are served with fish both hot and cooled.

Best Recipes

Classical

This sauce requires: 400 ml sour cream, 150 ml water, 30 g butter, 20 g wheat flour, salt and ground black pepper to taste.

Cooking method

The flour is fried in oil, stirring constantly, until it has a beautiful caramel color.
Add sour cream to the same pan, pour in water, salt, pepper, and stir.
When bubbles begin to form on the surface of the sauce, remove it from the heat and pour it into a bowl.
It is recommended to strain the gravy so that its consistency becomes homogeneous.

Cheesy

This sauce is ideal for baked fish. It is made from the following ingredients: 250 ml of sour cream, 100 ml of kefir, onions, 100 g of hard cheese, 20 g of butter, 3 g of salt.

Cooking steps.

The cheese is crushed on a coarse grater.
Chop the onion into cubes.
All ingredients are placed in a saucepan and heated until hot (do not boil).
The sauce is salted, mixed and immediately served with the fish dish.

Tomato

The dressing is good for fish cutlets. Required ingredients: 200 g sour cream, 40 g flour, 40 g tomato paste, 220 g fish broth, 2 g each paprika and salt.

Cooking technology.

Fry the flour a little in hot oil, stirring.
Pour in the broth little by little without ceasing to stir.
Add sour cream and stir until smooth.
4 minutes before turning off the stove, add tomato paste, salt, and paprika.

Spicy

You will need: 200 ml of sour cream, a hard-boiled egg, a medium cucumber, a bunch of dill, 2 small garlic cloves, 2 g of salt.

Recipe.

The cucumber is finely chopped or grated.
Grind the dill.
Mash the egg with a fork and combine with cucumber and herbs.
Garlic is passed through a press.
Chilled sour cream is mixed with garlic, salt and poured over the remaining ingredients.

Tip: If you don’t have fresh cucumbers on hand, you can use pickled cucumbers in this recipe. In this case, additional salt should be discarded.

When combining fish and sour cream sauce, you get a delicious, hearty treat that is suitable for both a family dinner and a holiday feast. Added spices, vegetables, and herbs add piquancy and an unusual aroma to the dish.

Classic recipe

This seasoning goes well with meat and fish. The taste of sour cream makes it tender, and the taste of garlic makes it piquant.

Ingredients:

Parsley, dill, green onions - to taste;
Sour cream – 1 glass;
Pepper, salt;
Garlic – 1 clove.

Cooking method:

The process is incredibly simple. Grind the garlic using a meat grinder, blender or garlic grinder, and the greens using a knife, but for the sauce it should be chopped finely;
We combine these components with sour cream, spices and our delicious seasoning is ready.

Sour cream and garlic sauce for pasta. Bolognese sauce for pasta with minced meat

Pasta Bolognese got its name from the city in which it was invented - Bologna. It is located in the Emilia-Romagna region. The first sauce recipe was published in 1891. It used to be called "Ragu".

I will describe this classic recipe below. I won't use complex ingredients. You need to prepare:

onions – 1 pc.;
celery stalk – 2 pcs.;
carrots – 1 pc.;
minced beef – 600 g;
tomatoes in their own juice – 1 can = 400 g;
dry red wine – ½ tbsp.;
oil, salt, pepper and other spices - to taste.

Cooking time – 1 hour 30 minutes.

Place the ingredients on the table and get started.

1. Peel and chop the onion. Finely chop the celery.

2. Pass the carrots through a medium grater.

3. Prepare the minced meat. You can use ready-made or chop beef meat.

4. Pour vegetable oil into the frying pan. Send it to the fire. Once warmed up, start sautéing the onions. When golden, add celery. Sauté over moderate heat for 2-3 minutes.

5. Add carrots. Simmer for 5 minutes, stirring regularly.

6. Fry the minced meat in a separate deep frying pan. Finally, add your favorite spices, salt and pepper.

Advice! Remember to break up large pieces with a spatula to get a uniform consistency. It is also recommended to fry it a little until light golden brown. Do not overdry the meat.

7. Add fried vegetables and a can of tomatoes. Stir.

8. Pour in a portion of wine. Of course, you can use regular water in the same quantity. Cover with a lid. Simmer over low heat for 60 minutes.

9. When the sauce is ready, boil the spaghetti. Place the noodles in boiling salted water. The cooking time is usually indicated on the package.

10. When ready, place the spaghetti on a plate and top with bolognese sauce.

Seasoning with cheese

It turns out very satisfying, with a rich taste. You can’t eat a lot of this seasoning, especially if you use it with meat or fish, as it is usually used.

Ingredients:

Eggs (raw) – 2 pcs.;
Butter – 20 g;
Cream – 80 g;
Flour – 2 tbsp. l.;
Cheese – 50 g.

Cooking method:

Using a blender, beat the main ingredients of the dish. Grate the cheese using a fine grater;
Heat a frying pan, put butter on it, add all the other ingredients and spices. The mixture needs to be warmed up a little, but not allowed to boil;
You can prepare the sauce with herbs, but it is better to add them at the very end before serving, chopping them with a knife.