In order to improve, emphasize or complement the taste of a dish, all kinds of sauces are used in cooking. Red, white, spicy, tender, sour, sweet - for every taste and for every food. For example, it is worth making a creamy garlic sauce and seasoning chicken, fish, meat or spaghetti with it, as the dish acquires new shades, becomes original and more appetizing. Thus, the time required to prepare it will not be wasted.
Ingredients
To make a real creamy garlic sauce, you will need:
- cream 20% - 100 ml;
- garlic - 2-4 cloves;
- white onion - 1 pc.;
- premium wheat flour - 2 tablespoons;
- ground nutmeg - 1-2 g;
- ground black pepper and salt to taste;
- butter - 1 tablespoon;
- chopped greens.
Making a creamy garlic sauce
Peel and finely chop the onion and garlic with a sharp knife. Dissolve the butter in a skillet, add chopped onion and garlic and fry until soft over low heat. Do not brown them, ideally they should become transparent. This means short-term heat treatment.
As soon as the onion and garlic have become transparent, gradually, in a thin stream, add flour to the pan with constant stirring. The fire at this time should be minimal. Without stopping stirring, pour half of the total amount of cream into the pan (they should be cold). Stir until the almost finished sauce is smooth. There should be no lumps. Slowly pour in the remaining cream, stirring in the same way with a spoon or wooden spatula. The amount of cream can vary depending on how thick the sauce you want to make.
Continuing to stir, add heat and bring the sauce to a boil, then reduce heat to low and simmer for 3-5 minutes. Add nutmeg, salt and pepper to the finished sauce to taste. Stir and add a little butter, this will prevent the sauce from forming a thick film on the surface of the sauce. Cover the pan with a lid.
Transfer the cooled creamy garlic sauce to a saucepan or portioned dish, sprinkle with finely chopped herbs (dill, green onions, parsley, celery, basil) and serve. Family members or guests can take as much sauce as they like.
General recommendations
If during the preparation of the sauce you have lumps, do not be discouraged, but simply rub the finished sauce through a sieve. Some housewives argue that lumps can be avoided by a technique in which the flour is not poured into a pan with fried onions and garlic, but diluted in cream beforehand and pour this mixture into the frying. You can try both and find the one that works best for you.
It is also permissible to add ingredients at your discretion. These can be your favorite seasonings and spices - cinnamon, turmeric, red pepper, paprika, dill and anise seeds crushed or ground in a coffee grinder, ginger root powder, etc. If you want the creamy garlic sauce to be tender and smooth, strain it through a sieve.
