Cocktail recipes, spirits and local bars

White sauce with mustard and sour cream

White sauce with mustard and sour cream

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The onion is cleaned, washed and cut very finely, then lightly fry in oil over low heat until soft.

Add, in the pan, the butter cut into thin slices, so that it melts faster.

When the butter has melted, add the garlic, also cut very finely and cook over low heat, until it softens.

After the garlic has softened, just like the onion, add the mustard and mix to make it even. Immediately add the concentrated soup and leave the pan on low heat, so that the liquid drops a little.

Add the flour to the cream, mix gently so that no lumps form, and thin with a little cold water.

Add the thin cream to the pan, mix gently for smoothing and simmer over low heat, stirring constantly, for 2-3 minutes.

After this time, when the sauce has thickened, turn off the heat from the stove and serve the sauce hot, along with boiled vegetables (steamed) or meat (especially chicken).

Tag Archives: mustard.smantana

1 large cucumber
1 onion
400 g late pasta
400 g salmon fillet
2 tablespoons butter
5 tablespoons white wine
250 ml of soup
200 ml cream
1-2 tablespoons mustard
1 tablespoon chopped dill


Peel a squash, grate it and chop it into small pieces. Peel an onion and chop it. Boil the pasta in salted water as indicated on the package.

Wash the fish, dry it on a kitchen towel and cut it into cubes. Fry it in butter for about 4 minutes, turning it on both sides. Salt it, pepper it and put it on a plate.

Fry the onion and cucumber in the remaining fat in the pan and season. Extinguish with wine, soup and cream.

Boil the mixture for 3 minutes. Add the mustard and dill, and finally the salmon pieces. Serve this mixture together with the drained pasta.


Chicken livers are often the solution we use for dinner or a quick meal. Other recipes with chicken liver can be found here.

(for 2 servings)

350-400 g of chicken liver
1 large onion (200 g)
1 tablespoon Djon mustard
1 teaspoon mustard with berries
1 1/2 cups water
1/2 cup white wine
dried thyme
2 cloves crushed garlic
3 tablespoons sour cream
parsley for serving
2-3 tablespoons oil

Heat the chopped onion julienne in hot oil. Extinguish with half a cup of water and leave on the fire until it evaporates.

Add the mustard, mix and cook for a few seconds.

Then add the chicken livers, let them cool a bit, then add water, wine, freshly ground pepper, thyme and crushed garlic.

Leave on low-medium heat with a lid for 10-15 minutes, then take the lid and leave until the sauce decreases. At the end, add sour cream and salt to taste, mix and serve immediately!
Good appetite!

Your minute inventions: Boiled eggs with avocado sauce

Boil 2 I of water, with 3-4 tablespoons of vinegar, in a large saucepan. Break 8 eggs, drain lightly, one at a time, in the boiling water slowly and let it boil for 3-4 minutes.

Meanwhile, squeeze a lemon. Peel two large avocados and remove the seeds.

Peel two cloves of garlic and chop.

Take 4 fillets of sardines in oil and 10 pitted green olives and, together with the lemon, avocado and garlic juice, make a puree with the mixer.

Add 125 ml of cream and 70 ml of olive oil and season with salt and freshly ground white pepper.

Remove the boiled eggs from the water with a whisk and cut the edges evenly.

You can serve the eggs with the cold sauce, or with the sauce heated in a saucepan. 4 servings are obtained.

Look for recipes by name

Thousands of articles based on studies and scientific evidence on topics of interest:

Over 2000 conditions discussed in detail, from causes to treatment:

Do you have a medical question? This is where you find the answer.

Medical news, novelties and events

Are you looking for a doctor or a medical service? Here you will find over 10,000 medical offices and clinics

Over 40,000 products, consumables, medical devices and equipment.

Welcome to the largest Medical Index in Romania!

"Active" is how ROmedic wants to take care of you in particular.

Method of preparation

Wash the chicken breast, cut it into strips, then season with salt and pepper. Put the butter in a pan and let it heat up a bit and then add the chicken breast. Stir from time to time, and after all the strips have turned white, add the honey, then the mustard and finally sprinkle with white wine. Let it simmer until the chicken breast pieces turn slightly golden. Separately mix the flour with the cooking cream and pour over the chicken breast. Stir until the sauce thickens. It's time to put out the fire and sprinkle chopped parsley on top. If necessary, season with salt and pepper.

Heat the butter a little, add the peas and carrots, season with salt and pepper, add the brown sugar and let it soften under the lid. After checking if they are soft, remove the lid and let it simmer for a few more minutes. At the end we sprinkle chopped parsley and serve with gusto :)

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Autumn vegetable tart

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning

White fish with dill sauce

I had a craving for fish, I haven't done it in a long time - and, come to think of it, I'm a big fan of aquatic animals. I never say no to fish or seafood. I have this recipe from Mircea Groza, one of the best chefs and one of the greatest gastronomy lovers that this country has given him. And no, I'm not exaggerating. In time, I will convince you who have not yet known him.


  • 1 kg fish (I used pangasius, but we can also use cod or any other white meat fish)
  • 150 ml extra virgin olive oil
  • 150 ml of lemon juice (in my case they were squeezed out of 2 small squeezed lemons)
  • 2 eggs
  • 100 ml of sunflower oil
  • 1 teaspoon of classic mustard
  • 2 teaspoons of sm & acircnt & acircnă
  • 2 bundles of green dill
  • 150 gr basmati rice (for garnish)
  • salt pepper

I washed and then wiped the pangasius fillets with absorbent paper.

Then I made a simple marinade of olive oil and lemon juice & acircie, with salt and pepper, & icircn which I dipped the fillets

I put them in the fridge for half an hour, covered with plastic wrap. In the meantime, I started with the sauce, which is based on a simple mayonnaise. More and more, I put a hard boiled egg yolk and a raw egg yolk in a bowl.

In a small bowl of soup I mashed the boiled egg yolk very well, mixed it with the raw egg yolk until a paste formed. Then I added the sunflower oil, little by little, mixing it with a wooden spoon, always in the same direction. When it was homogenized, I put the mustard and sm & acircnt & acircna and mixed it until it became a uniform paste.

Then I put the finely chopped dill.

The more dill, the better. If you also put a teaspoon of lemon & acircie juice, it becomes sensational good. I mixed well and put the sauce in the fridge.

I then took out the fish and put it on the grill pan. A few minutes aside.

. a few minutes on the other. Don't worry, it leaves juice, it will disappear by itself and the fish will not be dry.

While the fillets were on the grill, I boiled the rice in water (1/3 rice, 2/3 water) until it softened, but not too hard. Basmati rice is so tasty and sometimes it doesn't need any help. And it goes great with fish.

That dill sauce is good if you can't stop. You have to try it. Good appetite :)

although the recipe is not Japanese (the fish no longer moves in the plate), I would match it with a whiskey from the land of the rising sun. Samurai have been wreaking havoc on major whiskey competitions in recent years, and Hibiki 17 YO has been named the best blended whiskey in the world. So cry in your fists, Scots, put some fish in Andrei's and give a "drama" from the end of the world.

@fatduck well, I haven't heard of Hibiki. Where can it be tested? :)

well you say it must be tried, congratulations for the recipe. I miss dill sauce :), I haven't tried this version yet :)

Well, try it, because it's easy to do and you will like it very much. :)

when I see how good it looks, I feel like I'm sick of dill.

The dill sauce looks delicious, but it's a shame for the fish that made its way from his farm in Vietnam when the wild freshwater from the Danube is two steps away :)

gaultetmillau: obviously you can do whatever you want :)

@andrei - I don't know where you can find it in Romania (I currently live in Budapest) I took it from the net, after reading some fascinating reviews. and I'm not sorry, it's a revelation. I wholeheartedly recommend it to those who have the courage to try "non-Scottish" whiskey loooool what validation code I have: 77RECT

I recommend you to remove the pangasius from the shopping list next time. Because it is an exploited fish breed. It is not a fish that lives in the lake / river / sea / ocean, etc. is a farmed fish from Vietnam that does not have very good conditions. With a few small searches on YouTube, you will be disgusted with what you ate. Fish are raised in dirty water. usually with different substances for development. more convince yourself!

Steel, I know the stories that circulate on the net. Forgive me if I am very cautious about them. :) On the other hand, I wouldn't say that the Danube is a very clean water. And yet the fish there are ok. Sure, I don't make sales volumes, so I'm not a threat to anyone's profit :)

Yes, but a fish from the Danube, has the possibility to develop normally (naturally) to feed, naturally, etc. Even if lately the Danube is very affected by the oil that is spilled in it. Pangasius fish is not a fish to be fished from the lake, sea, it is a fish as it would be invented by Asian chemists, who thought, we make a fish in reserve we raise it as we know and sell it to European nonsense who will buy anyway because I don't know what it is.

SteeL, look, here are more details about Pangasius - Broadly speaking, I'm not saying you're wrong or you're right. I'm just saying that I don't believe in the stories that suddenly invaded the net 1 year ago, maybe 2, related to pangasius. PS: and here -

Andrei, today I'm cooking this recipe for the second time. I did it for the first time when you posted it ... you realize how much I liked it! It's crazy!

Mole, I'm so glad you liked it. I'll do it again, because it's very good :)

Beef muscle will prepare with approx 15 minutes before frying, namely: they will be lightly beaten with a hammer (not too much, because we want a juicy meat), then greased on both sides with vegetable oil and seasoned with salt and pepper.

Butter with vegetable oil it will be heated in a teflon pan, and the beef will be fried, 5 -10 minutes on each side.

Mushrooms cut into slices will be added to the pan and left to fry until the liquid left drops (about 10-15 minutes).

Cooking cream mixed with sweet mustard In a bowl, fish will be added to the pan beef muscle.

For a special flavor, add a few pickled capers, then season the escalope with salt, pepper and 2-3 tablespoons of lemon juice.

Beef escalope will leave on moderate heat, still 5-8 minutes (to obtain a viscous sauce).

Beef escalope it will be served on plates spread next to the formed sauce.

200 g sour cream,
1 tablespoon mustard,
salt pepper,

Mix all ingredients well. Depending on the taste, you can also add to this basic sauce oregano, finely chopped dill or cumin.

Store in the refrigerator in a jar with a lid and serve cold.

Glass jars with lids are perfect for storing sauces in the refrigerator. This way you make sure that their taste does not change. They are easy to put on the refrigerator door and have a very good price. You can order them on here.