Creamy garlic sauce: a recipe is the simplest, but at the same time an original and unique. The dish is universal, it is used in many kitchens of the World, you can spice up any food. There are several recipes for preparing the sauce, each of which differs in the ingredient composition and method of preparation.
- 1 Classic creamy garlic sauce
- 2 Seafood sauce
- 3 Poultry dressing
- 4 Addition to fish
- 5 Mushrooms in dairy sauce with garlic
Classic creamy garlic sauce
Let's start in order. Classic creamy garlic sauce is suitable for completing any dish, as the recipe is completely universal. Light and pleasant taste of the sauce will allow to emphasize the taste of any composition and each component separately.
Important! Creamy garlic sauce is ideal for seafood, fish, vegetables and meat.
Recipe for cooking garlic sauce with a photo, can most accurately describe the whole procedure. Therefore, even a beginner can prepare this refueling. The products that are included in the composition are available and are not that expensive.
- A glass of cream with a fat content of at least 20%;
- 40 grams of wheat flour;
- 40 grams of butter;
- 2-3 cloves of garlic;
- Ground black pepper;
preparation method comprises several basic processes:
- Preheat pan on a medium heat. The dishes should be dry and lean, so before using, you need to thoroughly wash this container.
- A frying pan spills a tablespoon of flour and fry until it has a golden hue. In the process of cooking, the flour should be stirred all the time, so that it does not stick and does not stick to the bottom.
- When the flour is golden, add one tablespoon of butter to the container. Stir the components until complete homogeneity. Within 1-2 minutes all is roasted.
- Pour a glass of cream into the frying pan. The consistency should constantly be stirred, as the cream can burn. The contents should be boiled for 3-4 minutes.
- Lastly half-finished sauce to salt and pepper. After that, garlic is squeezed into the frying pan. And the capacity is immediately removed from the plate.
- The sauce is mixed several times during the cooling process. This is done so that the flour does not curl into the breasts.
This is a basic cream sauce, in which garlic is added as an auxiliary ingredient. Often, they also add greens: parsley, dill, celery. The classic version is ideal for fried, boiled, braised potatoes.
sauce for seafood
Creamy garlic sauce can be used not only as a supplement or dressing to the main dish. Sauce can become a marinade, the main medium for cooking, that is, a component. This feature is often used to prepare seafood dishes.
Very spicy, but at the same time refined is a dish of shrimp, cooked in a creamy garlic sauce. Preparation does not take much time, and taste will exceed all expectations.
Tip! Positioning shrimps in creamy garlic sauce is better as a snack. The ideal presentation is a shrimp on a skewer with a drop of this sauce.
The recipe for shrimp in a creamy garlic sauce is simple with regard to cooking technology. The components that are included in the composition can be found in any store:
- Paxilogram of large shrimp;
- A glass of fatty cream;
- 1 tablespoon butter;
- A glass of white table wine;
- Small garlic head;
- Bunch of parsley:
- Spices to taste: pepper, salt.
The cooking process begins with the processing and preparation of shrimp. Initially, in order to avoid trouble, it is better to purchase chilled, pre-peeled shrimp. All ingredients should be approximately the same temperature, so as not to create a dissonance between products.
The rest of the cooking is as follows:
- Roll the frying pan over medium heat. After that, one tablespoon of butter is laid out in the container. The product should be stirred constantly until completely dissolved, so that it does not burn.
- Peel the garlic and cut into thin slices. If desired, you can skip the vegetable through the crush.
- Pour the minced garlic into the incandescent oil and pass it until it becomes transparent. Naturally, everything is produced on low heat and constantly mixed.
- When the garlic is cooked, wine is poured into the container. The next stage of cooking will end only when the alcoholic beverage is completely evaporated. Must only taste a grape drink.
- The next step will be the addition of cream. Pour into the frying pan dairy product and constantly stirring the contents of the frying pan, add spices: salt, pepper.
- Cream should be boiled for a few minutes until bubbles appear on the surface. They are a sign to pour the prawns into the liquid. The quenching of the seafood in the sauce takes about 10-15 minutes.
- After this time, the shrimps are removed from the frying pan with the help of noise, and the sauce is brought to the full preparation.
- The milk substance is stewed until its quantity decreases by half from the original. When this happens, the pan should be removed from the plate and the shrimp poured back into the container.
- While the dish is cooling it is covered with finely chopped herbs and mixed several times.
This is the easiest recipe of shrimp in a creamy garlic sauce, which is exactly succeed even in "bad" mistress. There are several more complex in the culinary understanding of variations: spicy shrimp in a dairy sauce, shrimp with mushrooms, brawned in a dairy dressing. In addition to shrimp, other seafood can also be prepared using the same instructions. For example, a recipe for mussels in a creamy garlic sauce and a recipe for squid in a creamy garlic sauce is completely identical to the one presented. The difference is only in the preparation of seafood.
Festive menu often implies a poultry dish on the table, often this hen. If you take the recipe for creamy garlic sauce for a chicken, it is better not to take the whole bird, but the fillet.
Tip! The chicken should not be too young, because as a result of quenching in a dairy refueling, the meat fibers can collapse completely, which will lead to a non-aesthetic kind of food.
So, let's go! This recipe for the number of ingredients is designed for 4 servings, and by cooking time it will take only a quarter of an hour. Great for any garnish, served as a main course.
- two halves of chicken breast;
- 1 cup cream;
- 5-6 cloves of garlic;
- 4 grams of Italian herbs( dried);
- Tablespoon of butter;
- Large bulb.
Preparation process:Finely chop the onion and garlic with a knife.
Serve best hot, as the sauce will freeze as it cools. If the cream is evaporated insufficiently, a film may form and the edges dry out. It will look rather unappetizing. As it solidifies, it can be slightly heated.
Addition to fish
Fish lovers will be able to pamper themselves with original dishes that are easy and piquant. To give such originality culinary masterpieces from fish, use sauces. The most popular and simple is the recipe for creamy garlic sauce for fish. In particular, I would like to consider the recipe for salmon in a creamy garlic sauce.
Tip! For this recipe, it is better to choose a fillet, already peeled. Instead of salmon, salmon, hake, and salmon are suitable.
In addition to fresh fish, it is often used salted. In this case, the fillet should be washed a little. Although it is better to put less salt in the preparation of the sauce. Similarly used and dried or smoked fish, too.
Ingredients of the recipe:
- Salmonogram of salmon;
- One medium-sized lemon;
- 1 cup 20% cream;
- 3 garlic cloves;
- Salt, pepper, curry to taste;
- 50 grams of cheese;
- 20 grams of vegetable oil;
- Greens: dill or parsley.
- Salmon fillet cut into cubes and leave in marinade for half an hour. Marinade is a lemon juice and a mixture of peppers.
- Pour the cooking oil over the hot pan and fry the fish cubes for 5 minutes, stirring constantly.
- Warm up the frying fish with warm cream and stirring, bring the ingredients to the desired taste with seasonings. The components are stewed for 5 minutes in a container.
- Remove the utensils from the fire and add garlic, greens - stir the mixture.
Summarizing this point, I would like to say that salmon cooked according to this recipe is served with pasta. In general, this recipe for creamy garlic sauce for spaghetti can also be used without the fish itself.
Mushrooms in dairy sauce with garlic
The mushroom recipe in creamy garlic sauce is used as an addition to the main side dish. This totem is great for pasta or spaghetti. You can decorate, season the baked or fried meat. Often served as a snack by placing the contents in waffle baskets.
Important! In the process of extinguishing it is important not to cook mushrooms, as they can fall apart and turn into gruel.
During cooking, you must ensure that the moisture evaporates completely when frying in the butter. It is for this and added alcohol - removes excess moisture from the sauce, so that he can freeze. Necessary components:
- 1 kilogram of champignons;
- 100-gram pack of butter;
- 100 grams of 20% cream;
- 50 grams of white dry wine;
- 1 medium-sized lemon;
Depending on which mushrooms have been chosen, the cooking time is determined. For mushrooms need to allocate about 20-30 minutes. If wild mushrooms are wild, then more time is needed. This is due to additional heat treatment of the main component. The preparation of the dish is divided into the following stages:
- Champignons are washed and cleaned from the film. Cut into thin platinum 1 cm wide, along the entire mushroom.
- Half-cups of butter to put on the heated pan and melt. Mushrooms are laid here and fried until half-prepared on both sides. In this case, stir the contents of the container carefully, so that the pieces do not break.
- Remove the mushrooms from the pan and lay them on the plate. Top with salt and pepper, cover with food foil. So, every piece of champignon soaked in spices and will acquire the necessary taste.
- Pour cream into the scalding oil, and after five minutes, white wine. Stirring, bring the mixture to a thick consistency. After that, sauce the sauce, pepper, season with lemon juice.
- When the wine is completely evaporated and the density of the sauce becomes maximum, the mushrooms are returned back to the pan and stewed in cream for a few more minutes.
- When the container is removed from the plate, it is possible to add finely chopped greens to the dish.
paste. In summary, you can say that this method of making mushrooms is very popular and simple. Leaving the technology itself, and replacing mushrooms with others, you can get a completely different version of this dish. Often instead of champignons take Ering, white, Polish mushroom. The body of the fungus in this case is cut in half, forming large pieces.