"Sour Cream Sauce 2-94" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Sour Cream Sauce is a white hot sauce belonging to the hot group of sauces with flour. It is used to accompany various dishes made of meat, fish, and vegetables.

Ingredients:

• Sour cream — 85 g,
• Wheat flour — 10 g,
• Butter — 10 g,
• or margarine — 10 g,
• or cooking fat — 10 g,
• or lard — 10 g,
• Broth or stock — 75 g.

Preparation method:

1. Sift wheat flour and sauté at 150 °C while stirring until light yellow.
2. Dilute the flour with hot broth or stock, mix until smooth and cook for 45–60 minutes.
3. Then add sour cream, previously brought to boiling with salt, and simmer for another 3–5 minutes.
4. Finally add butter, margarine or cooking fat and mix until homogeneous.

Appearance and texture:

Uniform mass without lumps from overcooked flour and curdled sour cream. Medium-thick consistency.

Color:

From white to creamy, uniform throughout.

Taste and aroma:

Characteristic for sour cream, without off-taste or odor.

Serving temperature:

75–80 °C.

Shelf life of sour cream sauce:

No more than 2 hours from the moment of preparation.

Storage conditions:

At temperatures from 0 to 8 °C.