Sour cream sauce: a variety of flavors

Any dish the mistress can always makeunique, serving it 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 must 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 this stood a filled saucepan.

Traditional sour cream sauce is prepared as followsway. 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 the sour cream, pepper, salt and cook over a small fire. At the very end, add butter. Such a 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 the 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.

In the pan, put 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.

Sour cream from sour cream "Universal" is coldand very well suited to the cold. In sour cream it is necessary to add a little pepper, salt and ready 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 is a sauce of 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.

Unique will be a sauce made from sour cream for chicken andfish "Home Tartar". Marinated or pickled cucumbers, Bulgarian pepper, onion bulb chop very finely. Add sour cream to them and finely chopped 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 all the 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 forcooking sauce, then the easiest and fastest is such a seasoning. It will be necessary to mix sour cream, mayonnaise and chopped herbs in one bowl (parsley and dill).

Bon Appetit!