Home Meat Sour cream sauce. Sour cream and onion sauce recipe with photo Sour cream sauce with flour, onion and sausage

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Sour cream sauce. Sour cream and onion sauce recipe with photo Sour cream sauce with flour, onion and sausage

Dishes prepared without sauce turn out bland. Their taste is monotonous and not so rich. Today, various ready-made sauces are sold in stores. But still, the best one is the one prepared at home. Besides being delicious, preparing it is quite a fun experience.

Sour cream sauce is one of the easiest to prepare. Here are some of the most successful recipes.

Sour cream classic sauce

To prepare it you will need the following ingredients:

butter (1 tbsp.)
wheat flour (1 tbsp.)
sour cream (200 gr.)

How to cook

You need to mix all the ingredients and boil for about five minutes, stirring constantly.

This sauce is perfect for baking fish in the oven, for preparing a variety of dishes: cutlets, as well as for ready-made fish, vegetable dishes and hot appetizers.

Sour cream sauce with garlic

The second option is sour cream sauce with garlic. This sauce has a spicy and aromatic taste.
To prepare it you will need the following products:

sour cream (100 gr.)
garlic (3 cloves)
mayonnaise (2 tbsp.)
basil (1 tsp)
pepper

How to cook

You need to mix mayonnaise with sour cream in a deep bowl and stir.
Then squeeze the garlic into the resulting mixture, add salt, pepper and basil.
Mix all ingredients thoroughly.

This sauce is an excellent addition to vegetable and meat dishes.

Sour cream sauce with tomato

The third option is sour cream sauce with tomato.

It is prepared from the following ingredients:

sour cream (200 gr.)
meat broth (200 ml.)
butter (2 tbsp.)
pepper
tomato paste and ground paprika

How to cook

First, melt the butter in a frying pan.
Then add flour to it and fry it for about five minutes.
Afterwards, you need to pour in the meat broth in a thin stream, stirring constantly to avoid the formation of lumps.
Next you need to add sour cream and tomato paste and mix.
Simmer the resulting mixture over low heat for five minutes. At the end add paprika, pepper and salt.

Sour cream sauce with onions

Another version of sour cream sauce with onions. It goes perfectly with meat balls and cutlets. In addition, it can be used for baking fish and meat.

To prepare sour cream sauce with onions you will need:

sour cream (300 gr.)
onions (1 pc.)
butter (1 tbsp.)
and tomato paste (1.5 tbsp.)

How to cook

First you need to chop the onion and fry it in oil.
Then add three hundred grams of sour cream, stir and simmer the resulting mixture for about seven minutes.
Next, add salt and tomato paste and bring to a boil, stirring continuously.
At the end, the sauce must be seasoned with one tablespoon of butter.

Sour cream sauce with eggs

The fifth option is sour cream sauce with eggs.

To prepare it you will need:

sour cream (200 gr.)
eggs (2 pcs.)
mustard (1 tsp)
sugar
mayonnaise (1.5 tbsp.)

How to cook

First you need to boil the eggs.
Then grind two yolks with mustard and add sour cream, sugar, salt and mix thoroughly.
Mix mayonnaise with chopped egg whites.
Combine the two mixtures obtained and mix thoroughly.

This sauce can be used to dress eggs and green salad.

Sour cream sauce with horseradish

This sauce is ideal for meat dishes, be it just boiled meat or a casserole.

You will need the following ingredients:

horseradish root (100 gr.)
pepper
Bay leaf
vinegar (30 gr.)
sour cream (400 gr.)

How to cook

The process of preparing this sauce is as follows. You must first grate the horseradish root on a fine grater and lightly fry it in vegetable oil.
Then add bay leaf, vinegar, salt and boil for a few minutes. Separately prepare sour cream sauce and mix it with the resulting horseradish mixture.
Stir and cook for five minutes.

Sour cream sauce with champignons

This sauce will complement various side dishes, especially pasta, buckwheat and potatoes. Goes great with poultry and pork.

You will need:

150 g mushrooms;
100 ml thick sour cream;
40 ml vegetable oil;
150 g onion;
150 g of mushroom broth or boiled water;
salt, sugar and pepper.

How to cook:

Cut the onion into small pieces, wash the mushrooms and pat dry.
Cut the dried champignons into thin slices.
Fry the onion, add the mushrooms and stir-fry until the excess moisture evaporates.
Pour broth over everything, add a pinch of sugar, pepper and salt.
Without a lid, simmer the mixture for about seven minutes.
The mushrooms with the remaining broth are crushed using a blender.
Mix the resulting mass with sour cream to obtain a homogeneous mass of sauce.

What delicious sour cream sauces do you prepare?

Sour cream sauce with tomato and onion

Chop and lightly sauté the onion, add the tomato and fry for another 3-5 minutes.

Pour hot sour cream sauce into this mass, rub everything through a sieve, bring to a boil again, add pepper and salt.

The sauce is used for stewing cabbage rolls and stuffed vegetables (peppers, tomatoes, potatoes, zucchini).

From the book Vegetable and cereal dishes author Kovalev Nikolay Ivanovich

176. Sour cream sauce with onions Sour cream sauce 850 (sour cream 425, butter 43, flour 43, broth or broth 425), onions 250, butter 25, “Yuzhny” sauce 30. Finely chop the onions and sauté in butter until readiness, but not allow significant change

From the book Nutrition for atherosclerosis and other cardiovascular diseases author Melnikov Ilya

SOURCE SAUCE Ingredients: sour cream 60 g, flour 7 g. Boil half of the sour cream, dilute oven-dried flour in the remaining sour cream, combine with hot sour cream, mix well, bring to a boil,

From the book Nutrition for Allergic Diseases author Melnikov Ilya

From the book Your Dumpling House author Maslyakova Elena Vladimirovna

Sour cream with tomato Required: 1 tbsp. l. flour, 3 tbsp. l. butter and tomato paste, 1/2 cup vegetable broth, 1 cup sour cream, onion, salt. Method of preparation. Finely chop the peeled onion and fry it in half the available oil. When the bow

From the book Dishes made from milk and dairy products. Varied menus for everyday life and holidays author Alkaev Eduard Nikolaevich

Sour cream sauce with tomato Finely chop the onion and fry in butter. When the onion is slightly fried, add tomato puree and continue frying for another 3-4 minutes so that the fat takes on the color of the tomato. After this, pour sour cream sauce into the onions and tomatoes, stir and let

From the book Poultry Dishes. Varied menus for everyday life and holidays author Alkaev Eduard Nikolaevich

Sour cream sauce with tomato and onion Finely chop the onion and fry (sauté) until completely softened, add tomato puree and simmer for 5–10 minutes. Fry the flour, dilute with chicken broth, add sour cream, boil for 5–10 minutes, combine with onion and tomato, salt and

From the book Kazan, grill, barbecue [=Summer all year round! Cauldron, grill, barbecue] author Bebneva Yulia Vladimirovna

Sour cream sauce with onions 200 ml meat broth 100 ml sour cream 2 onions 70 g butter 20 g hot ketchup 30 g flour Salt to taste1. Lightly fry the flour in a small amount of butter and dilute with meat broth.2. Add to the resulting mass

From the book Tasty and healthy dishes made from dairy products. For adults and kids author Zvonareva Agafya Tikhonovna

Sour cream sauce with tomato Ingredients: sour cream sauce - 750 g, onions - 300 g, butter - 30 g, tomato puree - 100 g or ketchup - 90 g, salt. Finely chop the onions, sauté in oil until half cooked, add tomato puree or ketchup, salt and continue sauteing

From the book Baby Food. Rules, tips, recipes author Lagutina Tatyana Vladimirovna

Sour cream sauce with onions Ingredients: sour cream sauce - 800 g, onions - 300 g, butter - 30 g, ketchup - 40 g, salt. Finely chopped onions are sauteed in butter until tender, combine with hot sour cream sauce and cook for 5– 7 minutes. Add salt, ketchup and

From the book 1000 delicious dishes [for reader programs WITH SUPPORT OF tables] author DRASUTENE E.

Sour cream sauce Sour cream – 1 tbsp. l. Wheat flour - 1 tbsp. l. Broth (meat or fish) - 0.5 cups Salt solution - 0.5 tsp. Sift the flour, dilute with warm broth (leaving 2 tbsp. l.) and mix well so that there are no lumps. Combine the remaining broth with sour cream , then

From the book Mushroom Recipes. Cooking like professionals! author Krivtsova Anastasia Vladimirovna

723. SOUR CREAM SAUCE WITH ONION 1 tbsp. spoon of flour, 1 tbsp. spoon of butter, 1? glasses of broth, ? cups sour cream, ground pepper, 1-2 onions, salt. Dilute flour fried in oil until light yellow in color with broth, add finely chopped onion fried in oil, pepper, salt and

From the book Ukrainian, Belarusian, Moldavian cuisines author Pominova Ksenia Anatolyevna

Tomato sauce? 500 g of classic mushroom sauce? 1.5 tbsp. l. tomato paste, butter? Bay leaf? ground black pepper Add tomato paste, butter, pepper and bay leaf to the boiling mushroom sauce, bring to a boil. Serve the sauce with dishes from

From the book 150 dishes from herring, sprat, anchovy and sprat author Trofimova Valentina

Sour cream sauce Ingredients: 200 g sour cream, 70 g flour, 50 g butter, 150 ml chicken broth, 1 tbsp. l. sugar, ground black pepper. Method of preparation Melt the butter, add flour, fry for 10 minutes, add sour cream and broth, sugar, pepper, cook for 20 minutes. Sauce

From the book Juicy boiled pork and brawn author Lukyanenko Inna Vladimirovna

Sour cream sauce with onions Ingredients 200 g sour cream, 100 g butter, 50 g flour, 2 onions, 100 ml meat broth, salt. Method of preparation Peel the onion, finely chop, simmer in butter for 15 minutes, then add flour and sour cream, cook more 10 min. Pour into the sauce

From the author's book

159. Sour cream sauce with onions 2 tablespoons fat, 1 tablespoon flour 1-2 onions, 1 1/2-2 cups fish broth or water, ? cups sour cream, 1/2 teaspoon "Yuzhny" sauce, salt. Fry the flour with fat, dilute with hot fish broth or water and cook for 10-15 minutes, then

From the author's book

Sour cream sauce Ingredients: 200 g sour cream, 100 ml broth, 2 tbsp. l. butter, 1 tbsp. l. flour, salt, ground pepper, herbs Melt butter in a saucepan, fry flour until golden brown. Add broth, stir, simmer until thick. Add salt, pepper, sour cream, bring to

To prepare the sauce we will need 4 medium sized onions.

Cut the peeled onion into quarter rings.

Place the onion in a preheated frying pan with vegetable oil and fry over low heat for about 15 minutes, stirring occasionally, until the onion becomes soft.

Then increase the heat a little. The onion should become slightly golden. Just slightly!

Reduce the fire to a minimum. Using a spatula, carefully combine the flour and butter. Remove all lumps.

Lastly, add hot water. I don't indicate the amount of water. It all depends on your taste. Some people like thick sauces, some like medium thickness, and some like thinner ones. Add water in parts (pour a little water, stir, add again if necessary). If it happens that you accidentally added too much water, then, without ceasing to stir, evaporate the excess water by keeping the sauce on the fire a little longer. After you have obtained the sauce of the desired thickness, salt and pepper it, bring to a boil, reduce the heat and, stirring, keep on the fire for another 2-3 minutes.

Delicious sour cream and onion sauce will be an excellent addition to many dishes and will help diversify the menu.

Bon appetit!

Many housewives consider mayonnaise to be the most versatile sauce. They add it to meat, vegetable and fish dishes when baking and stewing, use it as a marinade, and season various salads with it. However, nutritionists often draw attention to the fact that mayonnaise is not a healthy product. Fortunately, mayonnaise can be replaced with other equally versatile dressings. These include, in particular, sour cream sauce. Depending on the recipe, it is served with meat, poultry, fish, pasta, potatoes and other vegetables. It is used to dress salads, both meat and vegetable, and fruit. You can stew meatballs or cabbage rolls in it, bake fish, meat, and vegetables. Sour cream sauce perfectly complements the taste of any dish, while it is much healthier than the usual mayonnaise.

Cooking features

Sour cream sauce can be cold or hot, intended for baking or stewing meat in it, or for use as a gravy. Its recipe and method of preparation depend on the purpose of the sauce. Therefore, there are very few general rules for preparing sour cream sauce, but they are still worth knowing.

For the sauce you need to use good quality fresh sour cream. If it is sour, heat treatment will not help and the sauce from it will not be as tasty as from fresh one.

Most often, you want the sauce to have a uniform consistency, and then it doesn’t hurt to beat it with a blender before serving. Thanks to this, it will acquire a smooth consistency and become more fluffy and tender. However, in some cases it is required that pieces of vegetables, mushrooms or other foods be palpable. In this case, you cannot use a blender - the products must be chopped with a knife.
Many sour cream sauce recipes involve heat treatment. In this case, it is advisable to remove the products needed for the sauce from the refrigerator in advance so that they are at room temperature by the time of cooking.
If the sauce contains solid fats (for example, butter), then you need to melt them before combining them with the rest of the ingredients.
If the sour cream sauce contains raw eggs, mix the ingredients only in a water bath, otherwise the sauce will turn into an omelette.

The maximum shelf life of most sour cream sauces does not exceed a week, some are stored even less. To increase the shelf life by 2-3 times, the sauce can be frozen. The defrosting process is simple: beat the sauce with a blender or mixer, then heat it to the desired temperature.

Classic sour cream sauce recipe

wheat flour – 20 g;
sour cream – 0.2 l;
salt - to taste.

Cooking method:

In a dry frying pan, fry the sifted flour until creamy.
Add salt to sour cream and stir.
Place sour cream in small portions in a frying pan with flour, whisking it with a whisk to avoid lumps.
Cook, stirring, until the sauce begins to thicken. Remove from heat and use as desired.

If lumps have formed in the sauce, it needs to be rubbed through a sieve and reheated. This sauce is universal. It can be served with any dishes cold or hot. However, most often it serves only as a basis for preparing sour cream sauce with a more pronounced taste according to some other recipe. In particular, crushed tomatoes, mustard, lemon juice, horseradish, herbs, pepper and other spices are added to it.

Sour cream sauce with horseradish

sour cream – 0.2 l;
horseradish root – 40 g;
table vinegar (9 percent) – 30 ml;
vegetable oil – 20 ml;
butter – 20 g;
wheat flour – 20 g;
bay leaf – 1 pc.;
salt, pepper - to taste.

Cooking method:

Peel and grate the horseradish root. You can also use a blender or meat grinder to grind it.
Heat vegetable oil in a frying pan and fry chopped horseradish in it for 2-3 minutes.
Add salt, pepper, bay leaf, pour in vinegar; continue cooking for about the same time.
Remove the bay leaf and place the horseradish in a bowl.
Melt the butter in a clean, dry frying pan.
Pour the sifted flour into it, fry it for 2 minutes.
While whisking, add sour cream. Cook for 5 minutes, whisking continuously.
Add horseradish, stir. Cook for another 2 minutes.

After this, the sauce can be removed from the heat and used for preparing fish dishes or as a gravy. It can also be served cold with fish.

Sour cream sauce with meat broth

sour cream – 100 ml;
meat broth - 0.2 l;
butter – 20 g;
wheat flour – 30 g;
vegetable oil – 40 ml;
salt, spices - to taste.

Cooking method:

Fry the flour in vegetable oil.
Pour in cold broth in a thin stream. At the same time, it must be constantly whisked to prevent the appearance of lumps.
Cook the sauce for 5 minutes. Add sour cream, salt and pepper. Continue cooking until the sauce has the consistency of thick sour cream.
Remove from heat.
Add butter, beat with a blender.

After this, the sour cream sauce is ready for use. It is most often served with meat and poultry dishes, and is also used for baking them.

Sour cream sauce with tomato paste

sour cream – 0.25 l;
broth - 0.25 l;
butter – 40 g;
tomato paste – 40 ml;
wheat flour – 30 g;
salt, pepper - to taste.

Cooking method:

Mix sour cream with tomato paste, salt and spices. It is important to obtain a homogeneous mass at this stage.
Melt the butter and fry the flour in it.
Gradually pour in the broth, while whisking vigorously.
After cooking the sauce for 5 minutes, add the sour cream and tomato mixture, mix thoroughly and continue cooking for another 5 minutes.

The sauce prepared according to this recipe is most often served with minced meat dishes: cutlets, meatballs. They can also be stewed in it.

Sour cream and tomato sauce with onions

sour cream – 0.3 l;
onions – 100 g;
tomato paste – 30 ml;
butter – 20 g;
vegetable oil – 20 ml;
salt, spices - to taste.

Cooking method:

Remove the skins and chop the onion into small pieces.
Fry it until golden brown in vegetable oil.
Add tomato paste and simmer the onion with it for 3-4 minutes.
Add sour cream and continue cooking for another 5 minutes.
Add salt, spices, and separately melted butter. Stir the sauce and remove it from the heat.

In the sour cream sauce prepared according to this recipe, you can stew meatballs or cabbage rolls.

Sour cream and mayonnaise sauce with garlic

sour cream – 0.25 l;
mayonnaise – 100 ml;
garlic – 6 cloves;
dried basil – 5 g;
salt, pepper, fresh herbs - to taste.

Cooking method:

Pass the garlic through a special press.
Finely chop the washed and napkin-dried greens.
Mix sour cream and mayonnaise.
Add herbs, garlic, basil, salt and spices to this mixture.
Beat with a whisk or mixer. You should not use a blender so that the garlic and herbs are felt in the taste of the finished sauce.

This sauce recipe is one of the most versatile. Its advantage is its ease of preparation, because it does not even need to be heated, there is no need to use kitchen appliances. The sauce goes well with any vegetable dishes, chicken and pasta. It can be served with fish and seafood. Using it as a salad dressing would also be a good idea.

Sour cream sauce with champignons

sour cream – 100 ml;
fresh champignons – 150 g;
onions – 150 g;
vegetable oil – 40 ml;
boiled water or mushroom broth – 150 ml;
sugar - a pinch;
salt, pepper - to taste.

Cooking method:

Peel the onion and cut into small cubes.
Wash and pat the champignons dry with a napkin. Cut them into thin slices.
Heat the oil in a frying pan and lightly fry the onion in it.
Add the mushrooms and fry them, stirring until the excess moisture has evaporated.
Pour in broth or water, add sugar, salt and spices, simmer for 7-8 minutes without a lid.
Grind the mushrooms along with the remaining broth in a blender.
Mix the resulting mass with sour cream to obtain a sauce with a homogeneous consistency.

The sauce prepared according to this recipe will be an excellent addition to any side dish, including buckwheat, pasta, and potatoes. It harmonizes well with beef and poultry.

Sour cream sauce with egg and cheese

sour cream – 125 ml;
chicken egg – 2 pcs.;
cream – 100 ml;
hard cheese – 50 g;
butter – 40 g;
wheat flour – 40 g;
salt, pepper - to taste.

Cooking method:

Finely grate the cheese.
Melt the butter and fry the flour in it.
While whisking, add the cream.
After a couple of minutes, remove from heat.
Separately, whisk the sour cream with the egg yolks, having previously separated them from the whites.
Add sour cream to the cream sauce. Place the mixture in a water bath. Cook for 5-7 minutes, whisking.
Add spices, stir and remove from the water bath.
Add grated cheese, stir vigorously.

This sauce will complement the taste of pasta well. It is also suitable for baking, including pizza. This sauce can also be served cold with fish, meat, and poultry. Just keep in mind that only eggs that you are absolutely sure of are suitable for this sauce.

Sour cream sauce is one of the most versatile in the world. Its taste can be varied, making it an ideal addition to any dish. An additional advantage of the sauce is its ease of preparation. Many healthy eating supporters prefer sour cream sauce.

Sour cream and onion sauce is a fairly simple and tasty addition to many dishes. It will take you 15-20 minutes to prepare. This sauce is universal; it is perfect for fish, meat, vegetable dishes, as well as pancakes and flatbreads.

To prepare sour cream and onion sauce we will need:

medium-sized onion) - 4 pcs.;

vegetable oil - 10 tbsp. l.;

flour - 2 tbsp. l.;

sour cream - 350 g;

water - to taste;

salt - to taste;

ground black pepper - to taste.

To prepare the sauce we will need 4 medium sized onions.

Cut the peeled onion into quarter rings.

Place the onion in a preheated frying pan with vegetable oil and fry over low heat for about 15 minutes, stirring occasionally, until the onion becomes soft.

Then increase the heat a little. The onion should become slightly golden. Just slightly!

Reduce the fire to a minimum. Using a spatula, carefully combine the flour and butter. Remove all lumps.

Lastly, add hot water. I don't indicate the amount of water. It all depends on your taste. Some people like thick sauces, some like medium thick sauces, and some like thinner ones. Add water in parts, pour a little water, stir, add again if necessary). If it happens that you accidentally added too much water, then, without ceasing to stir, evaporate the excess water by keeping the sauce on the fire a little longer. After you have obtained the sauce of the desired thickness, salt and pepper it, bring to a boil, reduce the heat and, stirring, keep on the fire for another 2-3 minutes.