Sour cream sauce: a variety of flavor

Any dish the mistress can always make unique, serving it together with a variety of seasonings. The article suggests recipes for how to prepare the right and tasty sauce from sour cream for fish, meat, poultry, pelmeni, caviar, jellied, seafood or vegetables.

It should be borne in mind that sauces are of two kinds, both cold and hot. It is recommended to prepare cold sauces in advance so that they can brew a little. Hot ones are served warm, not warmed up, so the preparation should be done immediately before serving.

Particular attention should be paid to the correct serving of the sauce. It is best that they were watered a dish, and in addition to that there was a filled sauce dish.

Traditional sour cream sauce is prepared as follows. You need to lightly stir the flour in butter, add the hot broth to the pan and mix thoroughly. When the mixture becomes homogeneous, put sour cream, pepper, salt and cook over a small fire. At the very end, add butter. This sauce perfectly fits to meat dishes, especially lamb and veal.

Sour cream sauce in Italian.

It is necessary to remove the peel from mature tomatoes, chop them finely, send to a saucepan along with chopped garlic and onions. Tomatoes to put out a little, add to them tomato paste and sour cream. All together cook for ten minutes, at the very end put chopped basil leaves, a variety of Italian herbs, pepper and salt.

Sauce from sour cream to fish and seafood.

Put in the pan egg yolks, a little flour, sour cream, salt and butter. Cook the sauce over low heat for ten minutes. At the very end, add mustard and turn off the fire. Also it can be served to any vegetables.

The sour cream sauce "Universal" is cold and very well suited to the cold. In sour cream, add a little pepper, salt and horseradish. Sauce should be sure to infuse in the refrigerator. Time needs at least 24 hours to get the final taste and aroma.

The original sauce will be sour cream with garlic, which can be made, both cold and hot. To make a cold cut very finely garlic, dill, bell pepper, mixed with salt. All this is added to sour cream.

Hot sauce is done as follows. In a deep saucepan, boil the broth, add a little butter and stir the flour in it, trying not to have any lumps. Now you can put sour cream, boil the sauce for ten minutes, add more crushed garlic and chopped dill. After that, immediately close the mixture with a lid and leave for about fifteen minutes. Serve with meat, fish or dumplings.

The sauce from sour cream for chicken and fish "Domestic tartar" will be unrepeatable. Marinated or pickled cucumbers, Bulgarian pepper, onion bulb chop very finely. Add to them sour cream and chopped finely capers. It should be borne in mind that the capers should be the freshest, you do not need to save. Moreover, put quite a bit, because they are very fragrant. Now add salt, mix thoroughly and put it for half an hour.

A delicious sauce for seafood and fish. For its preparation, it is necessary to finely chop marinated cucumber, garlic and a little salt. Next, pour all the juice of the lemon, add the chopped dill, mayonnaise and sour cream. Send for a while to insist in the refrigerator.

In the event that there is not enough time to prepare the sauce, then the simplest and fastest is such a seasoning. It will be necessary in one bowl to mix sour cream, mayonnaise and chopped herbs (parsley and dill).

Bon Appetit!