Creamy sauce

Creamy sauce - inevidimka creamy sauce fb919c32 4349 49ad bf90 73a48b98ff51

Creamy sauce, with its rich and smooth texture, has been a favorite in various cuisines around the world for centuries. Its versatility allows it to complement a wide range of dishes, from pasta and vegetables to meats and particularly fish. The history of creamy sauces can be traced back to French cuisine, where they were perfected and popularized as a fundamental component of fine dining. Over time, these sauces have been adapted globally, with each culture adding its unique twist. A well-made creamy sauce can elevate a simple fish dish into a gourmet meal, blending seamlessly with the delicate flavors of the seafood.

Serves: +10
  • Butter 50 g
  • All-purpose flour 50 g
  • Heavy cream 300 ml
  • White wine (optional) 50 ml
  • Lemon juice 15 ml
  • Garlic, minced 10 g
  • Fresh dill 5 g
  • Salt to taste
  • Ground white pepper to taste
60 minsPrint
  • Melt the butter in a saucepan over medium heat. Add the flour and whisk until the mixture becomes smooth and forms a paste, cooking for about 2 minutes without letting it brown. This roux will thicken the sauce.
  • Gradually whisk in the heavy cream, ensuring there are no lumps. If using, add the white wine for an extra depth of flavor. Continue to whisk and cook over medium heat until the sauce thickens, about 5 minutes.
  • Add the minced garlic, lemon juice, and chopped dill (if using), stirring well. The lemon and dill will add freshness and complement fish dishes beautifully.
  • Season with salt and ground white pepper to taste. Continue to cook for another 2 minutes, allowing the flavors to meld together.
  • Remove from heat and serve warm over your preferred fish dish or any other protein or vegetable that pairs well with a creamy sauce.

Storage Tips

The creamy sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little more cream if the sauce has thickened too much during storage.

Useful Properties of the Main Ingredient

Heavy cream, the base of this sauce, is rich in fat-soluble vitamins A, D, E, and K. Vitamin A is important for skin health and immune function, while vitamin D plays a crucial role in bone health and calcium absorption.

Interesting Facts

  • The technique of thickening sauces with a roux, made from flour and fat, was refined in French cuisine but is believed to have originated from medieval cooking practices.
  • Creamy sauces have been adapted in countless ways around the world, incorporating local ingredients and flavors, showcasing the global appeal of this culinary concept.
  • The addition of white wine to creamy sauces is a classic technique in French cooking, used to add acidity and complexity to the rich, velvety texture of the sauce.

This creamy sauce recipe provides a simple yet elegant way to add richness and flavor to a variety of dishes, particularly fish, making it a versatile addition to any home cook’s repertoire.

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