Features of preparing sour cream and onion sauce. Sour cream and onion sauce recipe with photo Gravy with onions and sour cream

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An interesting addition to meat or fish, as well as an appetizer, is sour cream sauce with onions. If desired, the onion can be left raw and added directly to the bowl with sour cream. But it turns out much tastier if the onions are first fried in butter or vegetable oil. The taste of the sauce will be brighter if you add different spices, but it is important not to overdo it with their quantity.

Ingredients

1 onion
10 g butter
100 ml sour cream
2 pinches of ground fenugreek
2 pinches of salt
2 pinches of black pepper

Preparation

1. A small onion or half of a large onion needs to be finely chopped. The finer the cutting, the more tender the sauce will be.

2. Melt a piece of butter in a frying pan. You can also use vegetable oil, but it should not have a strong smell or taste. Place the chopped onion in the oil and sauté for 3-4 minutes over low heat.

3. Pour sour cream into a small bowl. If it is too fatty and thick, you can dilute it with kefir.

4. Add aromatic caramel-colored fried onions to sour cream.

5. Pour some salt into the bowl, as well as ground fenugreek and ground black pepper.

Sour cream and onions are considered one of the classic combinations in cooking. It is clear why both products are often used in the preparation of a variety of dishes and dressings. The traditional onion sauce is found in many cuisines around the world; it is served in cafes and restaurants, and many housewives are happy to use the recipe for cooking at home. Making the sauce at home is simple, and the set of ingredients is so minimal that purchasing them will not cause any damage to the family budget. The technological map allows anyone, even a not very experienced housewife, to prepare sour cream sauce with onions, and there are so many options for serving it that the end result is a real universal dressing.

There are many recipes for onion sauce with sour cream: they differ in the main ingredients and spices they contain. Below is the simplest, classic version of the dressing, the cooking rules for which are accepted in most restaurants and other establishments.

You will need:

Onion – 2 medium onions
Sour cream (fat) – 350 ml
Chicken bouillon – 150 ml
Wheat flour – 2 tablespoons
Butter – 50 g
Vegetable oil – 1 tablespoon
Black pepper, ground – taste
Salt – taste

Number of servings – 5

Cooking time – 30 minutes

Onion Delight

It’s worth noting right away for everyone who is not too fond of onions: in this sour cream and onion sauce there will be no such unloved pieces - it is served exclusively homogeneous after grinding in a blender. Therefore, you can safely purchase any type of onion, even very hot ones, because in the process of heat treatment and further grinding these properties will disappear, and only a light, pleasant aroma will remain. As for sour cream, the requirements for it remain the same - it must be of high quality, fatty and thick. It is best to look into farm shops and shops that sell homemade dairy products. This sour cream is much thicker than store-bought, and it also has a more pronounced creamy taste, which makes the sourness characteristic of the product less noticeable.

Sometimes dried herbs and spices are added to onion sauce, but if you want to prepare a traditional dressing recipe, the creation technology of which only includes ground black pepper, it is better to omit the seasonings. In addition, spices noticeably suppress the taste and aroma of the main ingredients.

Place a piece of butter in a frying pan with a thick bottom. It must be melted until liquid, and then add wheat flour. The mixture is stirred with a whisk to eliminate even small lumps, and then fried until the flour is lightly creamy and has a pleasant nutty aroma. Now warm chicken broth is slowly poured into the frying pan and the mixture is stirred until smooth.
Onions are peeled and chopped as desired – in the future it will be crushed in any case. In a separate frying pan, the vegetable is sautéed in vegetable oil for 3 – 5 minutes until it turns a translucent golden hue. Add black pepper and salt to taste to the onion.
The specified amount of sour cream is added to the frying pan with flour and broth, after which the mass is mixed and simmered over low heat for 5 – 7 minutes. It must be stirred constantly, and after the specified time the sauce will begin to gradually thicken. Now you can add fried onions to it, heat 2 more – 3 minutes and then remove the pan from the heat. The dressing should cool slightly, after which it is poured into a blender and blended until smooth. The result is a thick, viscous, cream-colored sour cream sauce with a pleasant onion aroma.

Innings

Serving sour cream sauce with onions is accepted exclusively hot or warm. Therefore, it is not recommended to prepare too large volumes of dressing. When stored in the refrigerator, it will thicken, and heating the sauce may cause the sour cream in the gravy to curdle. There are many options for pairing with meals and snacks:

The recipe is great for creating seasoning for various meat dishes. It can be fried chops, oven-baked meat, stew or cutlets. In any case, the taste of the dish will become even richer and more interesting if it is generously seasoned with aromatic gravy.
Onion dressing is traditionally served with fish in any form, including fish cutlets. Fish baked in sauce in the oven turns out very tasty. If you add a little heat to the sauce with chili peppers, you can get an original, spicy dressing for fried seafood.
Vegetable stew, fried eggplants and sweet bell peppers baked in the oven - such light dishes go well with sauce, making them more nutritious and aromatic.
Onion gravy is also often used to serve snacks, in particular, French fries, croutons and a variety of tortillas made from wheat or corn flour.

This version of onion dressing, known in most cuisines of the world, will impress every gourmet. The process of its preparation is quite simple for home implementation, and the result is so impressive that all household members and guests will be completely delighted and will definitely demand more!

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).

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

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From the book Your Dumpling House author Maslyakova Elena Vladimirovna

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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

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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 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

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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

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, you can only mix the ingredients 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.

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