Cream sauce
Creamy sauce is a product that can give a dish a delicate taste, aroma and special piquancy. Cream-based sauce increases the nutritional value and calorie content of dishes, giving each of them, depending on the ingredients in the product, an individual flavor.
The main ingredients of a classic butter sauce are cream, butter and flour. Natural cream of animal origin has a delicate texture and gives the product a pleasant, slightly sweet, but not sugary taste.
Calorie content of cream sauce
The calorie content of the cream sauce is 468 kcal / 100 grams of product. Since it is very fat, you should not abuse this product due to the pronounced harm to the figure. Nutritionists recommend that people who monitor their weight include no more than 1 tablespoon of their favorite dressing in their daily menu.
The benefits of cream sauce
The main biological value of cream sauce lies precisely in the composition of cream containing phosphatides - substances similar in structure to fats, but excellent in the presence of a nitrogenous base and phosphoric acid. These fat-like elements have pronounced antioxidant properties, cleansing the body of toxins, toxins, cholesterol, preventing the formation of deposits on the walls of blood vessels.
It is believed that foods with a high fat content are poorly absorbed by the body, however, this does not apply to creamy sauce. The product - in its classical interpretation - is recommended to be included in the diet of people suffering from diseases of the gastrointestinal tract: gastritis of various acidity, gastric ulcer and duodenal ulcer.
The omega-3 fatty acids present in the cream have a positive effect on human mental activity, playing a key role in the formation of the structure of the brain tissue and the transmission of nerve impulses. Lack of omega-3 fatty acids in the brain tissue can cause brain function and mental retardation.
In addition, the benefits of cream sauce are due to the ability of the cream to calm the nervous system, having a positive effect on the body of a person who is in a state of depression.
Making cream sauce
To prepare a classic butter sauce, 200 ml of 20% cream, 1 tablespoon of flour and butter, pepper, salt are required. Flour is fried in a skillet until golden brown and then mixed with butter. The resulting mass is added to hot cream and mixed well so that no lumps remain, after which the sauce is brought to a boil and removed from the heat.
By adding a variety of ingredients to a classic creamy sauce recipe, you can vary its flavors as you like, getting a garlic, cheesy, spicy or sour aftertaste of the main dish.
Creamy cheese sauce is prepared as follows: 100 g of cheese is grated on a coarse grater, a quarter of a teaspoon of nutmeg or walnut is ground in a mortar. 100 g of butter are melted in a water bath. After the butter has become liquid, cheese, 200-250 ml of 20% cream and half a glass of fish or meat broth are added to it. 2 egg yolks, a nut and pepper are introduced into the mass still in the water bath. Boil the creamy sauce for about 5 minutes, not boiling, then remove from the heat and sprinkle with chopped dill.
Italian recipe for creamy garlic sauce: a few cloves of garlic are fried in a pan with olive or sunflower oil. Whipped cream with egg yolks. The mass is put on fire, after which fried garlic and finely grated cheese are added to the mixture. The sauce is brought to a boil and removed from heat when the cheese is completely melted. Hot dressing sprinkled with herbs and served as a seasoning for fish, meat, cutlets, pasta, and some vegetables.
Cheese and garlic are auxiliary components of the creamy sauce, however, these ingredients give the dish a special piquancy and richness.
The harm of creamy sauce
Like most other fatty foods, creamy sauce can negatively affect the health of people suffering from obesity, liver disease and atherosclerosis. This product is not recommended for children under two years of age, as well as for persons suffering from milk protein intolerance.
Found a mistake in the text? Select it and press Ctrl + Enter.
