A huge variety of sauces can be prepared from sour cream, differing in recipes and production methods. Some require complex ingredients, while others are easy to find in any refrigerator.

Sour cream sauce is predominantly white in color, so it can decorate any dish or product. Before preparing such a gravy, you should decide what exactly it will be served with.

Garlic sour cream sauce is considered a classic, but even there are so many variations that everyone can choose a few to suit their taste.

Beginner (and not only) cooks want to know how to properly prepare a universal sauce for dishes, because it not only preserves the taste of a natural product, but also enhances it, emphasizing the aroma and taste inherent in a particular product.

It is possible to prepare sour cream gravy in several ways, among which it is easy to choose the one that is suitable even for novice cooks. Cooking can delight you with recipes for sour, bland, fatty, hot, sweet, spicy and even dietary sour cream sauce.

Before choosing a recipe, you need to decide what product it will be used for. For example, when you want to emphasize the taste of chicken, it is better to prepare sour cream sauce with butter. Other suitable ingredients can be added to it.

Product selection

Preparing gravy, like any dish, begins with choosing the ingredients. Of course, the main ingredient - sour cream - must, first of all, be fresh. Many foods can complement the sauce.

Their final list depends on the choice of dish and the preferences of the person cooking. Sometimes, for sauces, such as hot gravies, it is necessary to saute the flour. This is necessary to give the seasoning the correct thickness.

Depending on the products to which the sauce is added, the nuanced aroma is:

• greenery;
• tomato;
• mushrooms;
• barberry;
• variety of wines;
• ground pepper;
• garlic;
• horseradish.

In reality, the list of sauce ingredients is much longer; it is difficult to list all the possible options. For meat or pasta, most often, different recipes are used.

Sour cream sauce with garlic

The most popular is sour cream sauce, in which the second most important ingredient is garlic. Not only is the product ideal for most dishes, it is also one of the easiest to prepare. In other words, we can say that this seasoning consists only of sour cream and garlic. Sometimes herbs and spices are added to it to get a richer aroma.

Recipe for traditional sour cream and garlic sauce:

• 100 grams of fresh sour cream;
• 2 tbsp. mayonnaise;
• 3 cloves of garlic;
• salt, basil.

The ingredients are crushed and mixed. This version of the gravy most fully reveals the flavors of not only meat dishes, but also vegetables.

Sour cream and mushroom sauce

This option is used no less rarely than the previous recipe. Most often, in order to prepare this sauce, you need champignons. To prepare it, there is no need to put in a lot of effort or have high knowledge of cooking. The success of the dish, first of all, depends on the quality of preparation of the mushrooms and on the consistency of all components.

To prepare a good mushroom sour cream sauce you will need the following products:

• fresh, not very thick sour cream;
• bulb;
• 100 grams of champignons (or other mushrooms);
• vegetable oil;
• water.

Basil or other herbs will look great in this sauce. Making the gravy is quite simple. First of all, finely chopped mushrooms and onions are fried until lightly browned.

Then add water to the pan and leave to simmer for about 7 minutes. Then open the pan, evaporate the water and fry the contents again until golden brown. Solid components should be crushed in a blender and after that add sour cream. Sometimes a little sugar is added to the finished product.

Tomato-sour cream sauce

There is a great choice of dishes, especially meat ones, which are perfect with sauce with added tomato. To do this, use not only fresh vegetables, but also their juice or even tomato paste. If tomatoes are used, they should be softened by frying them a little. Since their flavor is quite monotonous, garlic/pepper is added to this sauce to brighten up the flavor.

To prepare this version of the sauce you need to take:

• 2 tbsp. butter;
• 2 tbsp. tomato;
• 2 tbsp. flour;
• a glass of sour cream;
• salt, garlic/pepper as needed.

Sometimes about a glass of broth is added to this base.

First of all, melt the butter in a frying pan, pour flour into it, and fry it. Add broth. After this add salt, pasta, sour cream. Everything is mixed well. Flavor enhancers, such as garlic, are added at the very end.

Horseradish sauce

Easy to prepare and quite popular seasoning for meat.

The recipe involves the use of the following ingredients:

• horseradish;
• 1 tbsp. flour;
• 30 g vinegar;
• 1 tbsp. butter;
• a glass of sour cream;
• salt, pepper, other seasonings.

Similar to the previous sauce recipe, you need to sauté the flour. Add sour cream, salt, cook for about 5 minutes. Grind the horseradish, place it in a hot frying pan, add oil, fry well, pour in vinegar. After boiling a little, add to the sour cream mixture. Cook everything together for 5 minutes. Add salt if necessary. Can be served. It goes best with meat cooked in any variety.

Sour cream sauce with onions and herbs

To highlight the aroma of fish or the taste of potatoes, it is better to use herbs and onions. Often this same option is added to pastas and pasta. Making such a sauce is easy; it does not require in-depth knowledge of cooking.

For preparation you need:

• bulb;
• 20 g of any greens;
• 200 g sour cream
• various spices: basil, pepper, suneli hops, salt, coriander, etc.

Chop the onion, fry until golden brown. Chop the greens. Grind the ingredients with a blender into a homogeneous mass. Add spices at the end. This sauce is not capable of worsening the taste of pasta, meat, or vegetables - it will only enhance the aroma and add a spicy twist to any dish.

Rules for preparing the sauce

Experts, critics and amateurs have not reached a consensus on how to prepare sour cream sauce correctly. However, they all agree that all components can be mixed in various variations, replacing one with another - the taste will not suffer at all.

Pasta is often present on our table, but it cannot boast of a delicious taste. A good housewife will definitely flavor her pasta dish with some sauce. Among the variety of recipes, a worthy place is given to sour cream sauce. Mushroom, creamy, garlicky, with tomatoes and herbs, vegetables and spices, it greatly improves the taste of pasta and gives it a special piquancy. We have selected for you three original recipes for sour cream sauce for pasta.

Creamy sour cream sauce

A classic version of the sauce that many housewives love. The sauce has a delicate, light taste, goes well with pasta and spaghetti, and is easily digestible. To prepare it we need to take:

• sour cream – 70 ml;
• milk – 200 ml;
• flour - about 1 tablespoon;
• salt and spices;
• butter – 40 grams or 2 tablespoons.

We do not need to pre-process the products, so we proceed straight to cooking. Step by step steps:

1. Take 150-160 ml of milk and heat it until warm. Let the rest of the milk be cold.
2. Place butter in a heated frying pan, melt it, add flour, and fry. The mixture must be stirred constantly.
3. After frying the butter and flour a little, pour cold milk into them in a thin stream. Make sure that no lumps form, stirring all the time.
4. Add warm milk, stirring continuously.
5. Add spices and salt to the sauce (use spices to your liking).
6. Simmer until the mixture is thick. Turn off the fire. Immediately add sour cream to the prepared mixture and mix. The sour cream sauce for pasta is ready.

Sour cream sauce with garlic

Sour cream and garlic - this flavor combination is so self-sufficient that it does not require any additional components. Tender, light sour cream and spicy, hot garlic organically complement each other, giving birth to a sauce that is delicious in taste and aroma. The range of products is obvious:

• garlic – 2-3 medium cloves;
• sour cream (15%) – 200-250 grams.

Let's start with simple step-by-step preparation:

1. Peel the cloves, chop finely or crush them using a garlic press.
2. Place the sour cream in a gravy boat or deep bowl.
3. Add chopped garlic to it.
4. Mix well. That's it, sour cream and garlic sauce for pasta is ready to eat.

Sour cream sauce with dill and horseradish

The original spaghetti sauce made from sour cream, dill and horseradish is especially useful when gray autumn arrives, and we all want to cheer ourselves up and protect ourselves from colds. Its taste is not for everyone, but spaghetti seasoned with it acquires a unique culinary coloring. For the sauce we need:

• sour cream (10-15%) – 150 grams;
• fresh dill - medium bunch;
• horseradish root – 1 piece;
• salt and pepper - to your taste.

When starting to prepare the sauce, calculate the proportions of the ingredients, focusing on the taste preferences of your family. For our recipe we prepare it like this:

1. We clean the horseradish root and grate it on a fine grater.
2. Finely chop the dill with a knife (you can cut it with scissors).
3. Pour sour cream into a deep bowl or gravy boat, add horseradish and dill, stir. Salt and pepper.

This sour cream sauce can be served not only with spaghetti, but also with potato pancakes, cold appetizers, and fish dishes

Culinary tricks when working with sour cream

In cooking, there are special technologies for working with various products. There are also tricks to making sauces from sour cream. Professional chefs call such sauces white, and they share their secrets:

• If hot ingredients are used for sour cream sauce, its preparation time is reduced.
• White sour cream sauce can be frozen for future use. When defrosting, just beat the thawed mass in a blender or heat it in a frying pan.
• Solid fats used in the sour cream sauce recipe require preheating.
• Sour cream allows you to endlessly experiment with a set of ingredients. Taking any recipe as a basis, you can safely change the proportions, types of spices and other products. Tomato can be replaced with mustard: the taste of the sauce will change, but will remain just as pleasant.
• You can store sour cream sauce in the refrigerator for no more than a week.

The fat content of sour cream affects the consistency of the sauce and your figure: if you are watching your pounds, use 10-15% sour cream to prepare the sauce. Add salt and spices immediately before serving the dish. Sour cream sauce with mushrooms is great for pasta casserole. Don’t hold back your culinary imagination, sour cream is a rewarding product; it can soften the pungency of pepper and garlic, add pleasant sourness to the vegetable mixture and lighten the fat content of foods.

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.

Store shelves are filled with an abundance of various flavoring additives for lunch dishes. However, we all know very well that their composition is not beneficial for the body. Therefore, the best solution would be to prepare the addition to the side dish yourself. For example, pasta sauce.

Cheese sauce for pasta is usually a traditional option for preparing a side dish. Few people haven't tried it. Try the following step-by-step recipe.

What you will need:

• flour – 2 tbsp. spoons;
• milk – 1 glass;
• rast. oil - 1 tbsp. spoon;
• hard cheese – 200 g;
• drain butter – 50 g;
• spices;
• pepper;
• salt.

Heat a frying pan well by pouring in vegetable oil. Give preference to a device with a deep bottom: this will make cooking easier and the result better. Add flour to the butter, mix gently and fry until the mixture turns slightly golden in color.

Pour milk into the future sauce in a thin stream. Stir again and bring to a boil. After this, add cheese, grated on a medium grater, spices and soft butter. It is better to take it out of the refrigerator in advance, since a frozen piece will not be the best ingredient. The pasta is poured with hot sauce immediately after it is ready.

Tomato paste recipe

Tomato paste sauce is a simple, but at the same time very tasty recipe for preparing an additive for even the most mediocre side dish.

What you will need:

• volume. pasta – 2 tbsp. spoons;
• onion – 1 pc.;
• tomatoes – 3 pcs.;
• olive oil – 4 tbsp. spoons;
• sugar – 1 pinch;
• salt;
• pepper;
• spices.

The onion is finely chopped and sautéed in a frying pan with oil until it becomes transparent. The tomatoes are doused with boiling water, peeled, chopped and added to the onions. Simmer the mixture and stir, bringing it to a thick state. After this, add tomato paste, salt, spices and sugar. Continue cooking over low heat for 15 minutes or until it reaches a certain richness or thickness, whichever you prefer.

How to make sour cream sauce?

Want to try something with a more subtle flavor? Then prepare sour cream sauce for the pasta.

What you will need:

• sour cream – ½ cup;
• lim. juice – 1 teaspoon;
• salt – ½ teaspoon;
• sugar – ½ teaspoon;
• pepper.

Place the sour cream in a small bowl, where the sauce will subsequently be prepared. Add salt, sugar and pepper there. Mix thoroughly. After this, you definitely need to taste it. If you feel that the supplement does not have enough “sourness,” you can add a teaspoon of lemon juice. Sour cream sauce can also be diluted with other ingredients. For example, herbs or garlic. You can only be limited by your own imagination and taste preferences.

Option with mushrooms

Making mushroom pasta sauce is very easy. In addition, this supplement can brighten up even the most meager dinner.

What you will need:

• mushrooms – 400 g;
• onions – 2 pcs.;
• dried basil – 2 teaspoons;
• salt – 1 teaspoon;
• medium fat cream – ½ cup;
• pepper.

The onion is peeled, finely chopped and sauteed in a frying pan until it becomes transparent. Chop the mushrooms as finely as possible and fry them along with the onions. You need to wait until all the moisture has completely evaporated from them. After that, we pour cream into the pan, salt and pepper to taste, and add basil. You can also add your favorite seasonings. The sauce is cooked until it reaches the required thickness. It can be served immediately with pasta without waiting for it to cool.

Cream sauce

Creamy pasta sauce is also a classic recipe for sprucing up a simple side dish.

What you will need:

• heavy cream – 1 cup;
• drain butter – 50 g;
• flour – 1 tbsp. spoon;
• garlic – 1 clove;
• parsley;
• salt;
• pepper;
• spices.

Turn on low heat on the stove and place a bowl of butter there until it melts completely. Add cream, a tablespoon of flour and cook the sauce for no more than 5 minutes. Finely chop the parsley and crush the garlic clove in a garlic press. Immediately add them to the creamy sauce. Don't forget to stir constantly. At the very end, all the necessary seasonings and spices are added. As soon as the mixture begins to boil, remove the bowl from the stove and serve hot with the pasta.

Bechamel for spaghetti

Few people have not heard of the Italian Bechamel sauce, which is traditionally served along with real spaghetti or any other type of pasta. Be sure to try making it yourself!

What you will need:

• milk – 3 glasses;
• flour – 2 tbsp. spoons;
• rast. oil – 2 tbsp. spoons;
• drain butter – 50 g;
• salt;
• spices.

Mix both types of butter (the butter component must first be melted), adding flour to them. Place the bowl on the stove, turning on medium heat, and gradually pour in the milk in a thin stream. At the same time, the sauce is constantly stirred. Add salt, place on low heat and cook “Béchamel” for 10 minutes.

If you want a sauce that is not too thick, you can add a little more milk if necessary. If on the contrary, then you should cook until the mixture reaches the consistency you want in terms of thickness. After cooking, Bechamel is served hot with pasta immediately. You can store it in the refrigerator or even in the freezer. However, it should be defrosted exclusively in a water bath, or it will turn sour.

Italian Bolognese sauce

We can say that “Bolognese” is the Italian version of our traditional Russian “navy-style” pasta, but with its own special twist. Treat your household to a delicious lunch or dinner using the following step-by-step recipe.

What you will need:

• minced meat – 400 g;
• tomato – 1 pc.;
• carrots – 1 pc.;
• onion – 1 pc.;
• garlic – 3 cloves;
• volume. pasta – 3 tbsp. spoons;
• salt;
• spices.

The carrots are grated on a medium grater, and the onions are finely chopped. The vegetable mixture is fried in a frying pan with oil until softened. After this, fry the minced meat, first laying out the vegetables. The best option would be to use another clean frying pan. This is done so that the minced meat retains its meaty flavor. Salt and pepper it based on your taste preferences. As for readiness, it is better to maintain a middle ground: the minced meat should not be too raw, but it should not be dry either.

What you will need:

• smoked bacon – 300 g;
• onions – 2 pcs.;
• flour – 2 tbsp. spoons;
• low-fat cream – 100 ml;
• salt.

Onions and bacon are cut into small cubes. First, fry the bacon until lightly translucent, then add the onion. If you like mushrooms, you can add them to the sauce by finely chopping them first. Fry the mixture thoroughly, add flour to it. Stir and carefully pour in the cream.

The sauce is brought to a boil over low heat and cooked until it turns a slightly yellowish color. Salt and add spices. Spaghetti or pasta is poured with sauce immediately after cooking, before it cools.

Variation of pasta sauce with minced meat

Another recipe for a very tasty and satisfying pasta sauce that will certainly brighten up the side dish.

What you will need:

• tomatoes in their own juice – 1.5 kg;
• minced meat – 0.5 kg;
• onions – 2 pcs.;
• Bulgarian pepper – 2 pcs.;
• garlic – 5 cloves;
• sugar – 2 tbsp. spoons;
• basil – 2 tbsp. spoons;
• spices;
• salt;
• pepper.

You can use ready-made canned tomatoes in their own juice, or you can take fresh ones, cut them into pieces and grind them in a blender, but not until smooth. There should be a few lumps. Peppers and onions are finely chopped, garlic is crushed in a garlic press.

Fry the minced meat in a saucepan over medium heat, where the sauce will be prepared. Add vegetables and spices there. After this, the fire is reduced to the very minimum and chopped tomatoes are added at the very end. Salt and pepper to taste. When the sauce is ready, it is served still hot with fresh pasta.

With the help of sauces, ordinary pasta can be transformed into an appetizing and tasty dish. In addition, sour cream sauce can be used with any side dishes, meat (especially steamed), and fish. It can be prepared quickly, which is very convenient when you have little time to prepare food. The flavor of sour cream pasta sauce can be changed with additives. This could be: onions, paprika, tomato paste, mushrooms, green onions or basil.

To prepare a classic sour cream sauce for pasta, we will need the products listed in the list.

We put the frying pan on low heat, put the butter in the pan, it should melt completely.

Add flour to the butter. Using a spoon, thoroughly rub the butter with flour so that no lumps form, keeping the heat low.

Add sour cream. Season the sour cream sauce with salt and pepper to taste. Add garlic. If you think the sauce is thick, dilute it with milk or boiled water. After boiling, keep it on low heat for 4-5 minutes. Stir.