creamy pasta sauce with ingrediants i have....?

Question

I am making pasta with a creamy sauce tonight and I don't have time to go to the grocery store. I have 2 recipes for a cream sauce and I have partial ingredients for both. I want to combine the recipes. Would this work? Taste good?

1. Melt 2 tbsp of butter in saucepan.
2. In a small bowl, whisk 1/3 cup flour with 1 cup skim milk. Add 1/2 cup sour cream and 1 tbsp lemon juice.
3. Add to saucepan and whisk until sauce begins to thicken.
4. Add parmasan and pepper to taste.

I was going to add some veggies like cauliflower, onion and broccoli to the sauce and serve over pasta.

Will this turn out? I'm not used to making creamy sauces.

Answer 1

1. Melt 2Tbsp butter in sauce pan, saute 1/2 onion, chopped until just golden.
2. Sprinkle 2Tbsp flour into pan and whisk to create roux. Roux is a paste of flour and butter used as a thickener.
3. As you are whisking, add skim milk, then sour cream. Heat to a simmer and cook until thickened.
4. Season to taste with salt and pepper, possibly add small squeeze of fresh lemon juice to "brighten" the flavor. Sour cream might be enough without the lemon.

I would steam your broccoli and cauliflower separately. Plate the pasta, add portion of steamed veg over top, pour sauce over. Sprinkle fresh Parmesan over. Yummy!

Answer 2

Basically I would make a basic cream sauce that you can create anything with. Melt 2 tbsp. of butter on low heat in a pan, when it is almost finished melting add 2 tbsp. of butter. Let the butter/flour cook for about 5 minutes. It will get kind of thick. Then whisk in a cup of milk. Let this cook down until it coats the back of the spoon.

Then you can add what you like. If you have nutmeg I would add about 1/4 tsp. It always make a cream sauce good. The sourcream and parm. will make a faux alfredo sauce. Salt and pepper of course. I would highly suggest skipping the lemon sauce all together. Lemon juice, especially if it is not fresh might make your sauce separate, also, combined with the sour cream might make it a little too tart. Also, make sure that you have a little bit of extra milk on hand, just in case. Cream sauces tend to get a little thick, and you are going to add veggies to it.

I have a few other suggestions. Add your onion to the butter while it is melting. The longer an onion gets to cook the sweeter it gets. Also, cook your veggies separately. They will emit water changing the consistency of your sauce. If you are using fresh, it is not such and issue, but if you are using frozen, by the time you add your veggies you will have a soup!

I also would suggest making your sauce, and adding your al dente pasta to the sauce. Thin it out with a little pasta water. Let it cook on the stove top for about 3 minutes.

It sounds yummy, good luck!

Answer 3

this is my mom's basic white sauce/gravy...

Melt 2 tbsp butter, add some chopped onions (if using) and fry until onions or soft, stir in 2 tbsp flour and mix together until flour is browned.. Quickly stir in 2 cups of milk and then salt and pepper to taste... Cook over low heat until gravy is thickened..

You can add different spices to this, or cheese etc....

You could also substitute some of the milk for the sour cream you have....

Answer 4

Basically, you want to make a White Sauce, which involves butter, flour, and milk (see, for example, the James Beard cookbook for an exact recipe) -- and then add what you like. A lot of people add cheese, and wind up with Macaroni & Cheese.

Answer 5

Whisking in lemon juice to your milk could cause it to curdle or separate. I would add the lemon juice a little at a time after the sauce starts to thicken.

Answer 6

This one is a Mushroom,Wine & Mustard sauce 4 portions 100 g (4 oz ) firm white mushrooms 25 g (1 oz ) margarine 12 g ( 1/2 oz ) mustard english or continental 60 ml ( 1/8 pt ) white wine (dry) 60 ml ( 1/8 pt ) single cream 250 ml ( 1pt ) veloute made with vegatable stock juice of 1 lemon

Answer 7

I personally would leave out the lemon juice and add some crushed garlic and salt.

Answer 8

giiiirrrlllll! add basil and parsley while it is cooking or heating back up---yum!

I wouldn't use onion---basil and parsley are more Italian tasting and are GREAT in a cream sauce!
(not that I'm Italian, but I have PRACTICE!)

Answer 9

Sound goo to me, i would add a little bit of white wine to that too

Answer 10

Should work and taste good too.