How to make white sauce. White meat sauce

29.11.2019

You will need peppercorns. You can take black, green or white pepper, I most often take a mixture of 5 peppers and berries. It's just that black pepper will make the sauce more vigorous.

Peppercorns must be ground in a mill or coffee grinder, crushed in a mortar, or you can simply crush it with a glass or rolling pin. It is not necessary to turn the pepper into powder, just chop it. You need to take about one heaped teaspoon of ground or crushed pepper, you get about 2 teaspoons of peppercorns.

Melt a piece in a frying pan butter(I use a small skillet for sauces). Pour in the pepper and heat the pepper in oil for a minute.

Add 50-100 ml of alcohol for flaming. Cognac or brandy works well, but you can take rum or vodka (preferably fruit vodka, this is often made in Hungary and is called Palenque). For this purpose, I use Calvados - essentially a pear or apple French brandy.

Heat the liquid in a skillet and light it hot with a match. Wait until the flame is extinguished and stir. If you remove the pan from the heat, the flame will go out quickly, if not - a little longer. The contents will start to smell delicious.

When the flame has died out, you can add cream. I use liquid cream 30% fat. Heavy cream(the consistency of sour cream) it is better to dilute with milk about 50 to 50, otherwise the sauce will turn out too thick. Stirring constantly, let the cream boil and keep on very low heat for about 5 minutes. You need to make sure that the sauce does not run away.

The sauce is ready, it should wrap around the spatula or spoon. If the sauce is too runny, boil it down a little more. The sauce will thicken as it cools. Serve hot or warm immediately. If you overdo it with pepper, then add more cream. The sauce should not be too vigorous.

Light sauces

2 cm. tablespoons of cream or sour cream, 2 cm. spoons of margarine or whipped butter, 2 cm. spoons wheat flour, 1 teaspoon butter for dressing, salt to taste.

Melt margarine or butter and heat until the water they contain evaporates. Add flour, fry it until light yellow, then add liquid, stirring all the time. Cook the sauce for a few minutes, season with salt. Add the cream and butter to the prepared sauce and then do not cook the sauce any more.

Serve with boiled meat, with all minced meat and offal dishes.

Light base sauce, 1 cm. a spoonful of grated celery or parsley root, 1 cm. a spoonful of chopped celery or parsley, 1 teaspoon of condensed milk.

Add the grated root to the sauce along with the condensed milk and cook. Stir in the herbs when the sauce is cooked.

Serve with sausage, minced meat and beef dishes.

Light main sauce, juice of 1 lemon, grated zest of 1/2 lemon, a little sugar, 1-2 eggs (yolks).

Mix the egg yolks with a small amount of broth, add to the prepared sauce and bring to a boil, but do not cook.

Mix seasonings into ready-made sauce after cooking.

Serve with chicken, rabbit, veal and game dishes.

Light base sauce, 1 cm. spoonful of mustard or 2 cm. tablespoons of horseradish, vinegar or lemon juice, a little sugar.

Add the seasonings to the prepared sauce after boiling.

Serve with boiled beef, pork and lamb.

300 ml glass of broth, 1 cm. a spoonful of wheat flour, 1 yolk, 2 cm. tablespoons of butter, salt to taste.

Lightly fry a tablespoon of flour with the same amount of oil, dilute with strained broth obtained from boiling rabbit, chicken, lamb or veal, and cook over low heat for 5-10 minutes. After that, remove the sauce from the heat, add the egg yolk mixed in a glass with a little sauce, add salt and a piece of butter to taste and stir.

Serve with boiled rabbit, veal, lamb and chicken.

1 kg of bones (veal, chicken or rabbit), 2-2.5 liters of water, 75 g of wheat flour, 100-150 g of butter, 30 g each onions, parsley and celery, salt to taste.

Boil white broth from veal, rabbit or chicken bones... Prepare a flour sauté, dilute it with broth, boil, remove scale, put finely chopped onions, parsley and celery. With a low boil, cook the sauce for 20-30 minutes, removing scale and stirring from the bottom. Then strain it and season with salt to taste. If desired, you can put a little in the sauce citric acid and 50-100 g of butter.

Serve with boiled white meat(chickens, chickens, turkey, veal), legs, brains, etc.

1 kg of bones (veal, chicken or rabbit), 2-2.5 liters of water, 75 g of wheat flour, 50 g of butter, 30 g of onions, parsley and celery, 1/2 lemon or 2-3 g of citric acid, salt to taste.

For a lezon: 150 g of cream or 350 ml of milk, 2-4 eggs (yolks), 50 g of butter.

Prepared in the same way as indicated in the recipe “ ". The difference is that egg yolk, cream and butter are added to the finished white sauce and seasoned with lemon juice or citric acid.

Serve with any white boiled meat.

300 ml broth, 1 cm. a spoonful of wheat flour, 1 egg (yolk), 2 cm. tablespoons of butter.

Serve with boiled rabbit, veal, lamb, chicken.

Prepare white butter sauce according to the previous recipe and add 1.5 tbsp. spoons of small capers.

Serve with boiled veal, lamb, rabbit, chicken.

100 g sour cream, 200 ml broth, 1 cm each. a spoonful of wheat flour and butter, salt to taste.

Lightly fry a tablespoon of flour with the same amount of oil, dilute with a glass of hot meat broth, put sour cream and cook over low heat for 5-10 minutes. At the end of cooking, add salt, a piece of butter to the sauce and mix.

Serve with meatballs and cutlets, fried liver and game.

100 g sour cream, 200 g broth, 1 cm. a spoonful of wheat flour, 1 onion, 1/2 tbsp. spoons of sauce "South", 1.5 tbsp. tablespoons of butter.

Fry a tablespoon of flour with the same amount of oil until light yellow, dilute with a glass of hot meat broth, add sour cream and cook over low heat for 5-10 minutes. At the same time, fry finely chopped onion in a frying pan in oil, which, before the end of cooking, put in the sauce. After that, remove the sauce from the heat, add salt and ready-made Southern sauce or other soy sauce.

Serve with liver, cutlets, meatballs.

200 g meat jelly, 70 g butter, juice of 1 lemon, parsley to taste.

Heat meat jelly, remove from heat, put butter, cut into small pieces. Stirring continuously, cook for 10 minutes. Then season with lemon juice and chopped parsley.

Saffron sauce

1 l of broth, 50 g of butter, 50 g of wheat flour, 40 g of onions, 40 g of parsley and celery roots, 100 ml of dry white wine, 10 drops of saffron infusion, salt to taste.

Put a small pinch of saffron in a glass, add 1/2 cup boiling water and let it brew.

Finely chop the onion and fry with oil, not allowing to brown. Put onion, chopped white roots (parsley, celery) into the broth, add salt, flour diluted with broth, heated with butter, and cook for about an hour. Rub the sauce through a sieve, pour in white wine, saffron infusion and boil.

Boiled chickens are poured with this sauce.

500 ml of broth, 50 g of butter, 60 g of wheat flour, 60 g of onions, 125 ml of dry white wine, 1 tbsp. a spoonful of mustard, 1 cm. spoon tomato puree, pepper, vinegar, salt to taste.

Fry finely chopped onions in oil until golden brown, add flour and, as soon as it is fried, dilute with broth and dry white wine. Season with salt, pepper, boil over low heat for 20 minutes. Add pepper, vinegar (trickle), mustard and tomato puree.

500 g basic white sauce, 1 clove of garlic, 1/4 teaspoon ground black pepper, 1/3 teaspoon clary sage, ground or minced, 1 cm. a spoonful of cocoa powder (or 20 g of bar chocolate), salt to taste.

Add mashed black pepper, garlic, clary sage to the main white sauce. To stir thoroughly. Separately, in a small amount of broth, grind the chocolate or dilute the cocoa powder. Combine everything and, stirring constantly, bring to a boil.

Serve with boiled poultry.

1 head of garlic, 1 cm. a spoonful of wheat flour, 2 cm. tablespoons of fat, 1 teaspoon of vinegar, salt to taste.

Chop the garlic very finely and simmer separately with fat in a little salted boiling water. Add flour and stir until lightly browned. Dilute with boiling water or hot broth. Let it boil a little, then salt, add a little vinegar, let it boil again.

Ostropel can also be made with tomato paste.

Serve hot with any poultry, veal, lamb or beef dishes.

This sauce makes a very tasty roast. To do this, cut the meat (poultry, veal, lamb, beef) into small pieces and simmer in a sealed container with sauce, adding a little fat and salted boiling water. In this case, add vinegar and salt at the end of stewing and put in the oven for a while.

500 g béchamel sauce, 125 ml dry white wine, 1 cm. a spoonful of grated horseradish.

Prepare béchamel sauce, pour white wine into it and add a spoonful of grated horseradish. Boil for 5 minutes.

500 g of white sauce, 40 g of almonds, a little lemon zest, 50 g of grated roquefort.

Before serving the sauce to the table, put pounded almond kernels in it, lemon zest and Roquefort.

Chop the peeled and washed horseradish on a grater and pour in boiling broth (strained soup). Add salt, vinegar and sugar to taste.

Serve with cold beef, veal or smoked meat.

Hot sauce with horseradish and sour cream

1 cm. a spoonful of wheat flour, 2 cm. tablespoons of grated horseradish, 100 g sour cream, 200 ml of meat broth, 2 cm. tablespoons of vinegar, butter, bay leaf, pepper to taste.

Lightly fry a tablespoon of flour with the same amount of oil, dilute with a glass of hot broth obtained during cooking meat products, add sour cream and cook over low heat for 5-10 minutes. Prepare horseradish at the same time: put 2 tbsp each in a small saucepan or in a frying pan. tablespoons of butter and grated horseradish and lightly fry. Then pour in 1-2 tbsp. tablespoons (depending on the strength) of vinegar and the same amount of water or broth, add 1 bay leaf, 5-8 peppercorns (or 1/10 capsicum) and put on fire to evaporate the liquid.

Put the boiled horseradish in the prepared sauce, boil, and, removing from the heat, add salt, add a piece of butter and stir.

Serve to boiled beef, corned beef, lamb, pork, tongue.

700 g of thick milk sauce, 200 ml of meat broth, 300 g of onions, 70 g of butter, 100 ml of milk, spices, salt to taste.

Finely chop the onions and sauté in butter until pale pink. Dilute the milk sauce with meat broth, add browned onions, spices, salt and cook at low boil for 6-7 minutes. After that rub the sauce through a sieve, pour in hot milk, stir well and bring to a boil. Season the prepared sauce with butter.

Serve with natural fried dishes from lamb, veal and minced meat products.

600 ml of milk, 300 ml of broth, 40 g of butter, 40 g of wheat flour, 200 g of onions, 1/5 g of nutmeg, a little red hot pepper or ground white pepper.

Onions, coarsely chopped, boil in milk. Then remove the onion from the broth and chop. Prepare a white sauté from flour and butter, dilute with milk broth and pour in the broth, add pepper, salt, nutmeg, stir and cook for 5-7 minutes, then strain through a fine sieve. Put chopped onion in the strained sauce and let it boil.

Serve with fried rabbit, boiled poultry, boiled meat, etc.

700 g thick milk sauce, 250 ml chicken broth, 50 g butter, 4 eggs, 2 g nutmeg.

Dilute milk sauce with broth and boil. Finely chop the white of the hard-boiled eggs, and grind the yolk with nutmeg and combine with the sauce. Season the prepared sauce with butter.

Serve with boiled meat dishes and a bird.

1 horseradish root, 100 g sour cream, 1 cm. a spoonful of butter, 1 cm. a spoonful of wheat flour, vinegar, sugar, milk, salt to taste.

Prepare the white sauce as follows: put some of the butter in a saucepan, and when it melts, add flour and mix well. Without allowing the flour to brown, immediately dilute with hot milk. Milk can be poured in a little and stir quickly until the sauce acquires the thickness of sour cream and begins to boil. Add grated horseradish and sour cream. Let it boil for another 10 minutes and pour into a warmed gravy boat.

Serve with boiled meat. If you wish, you can add a little sugar or a little vinegar and sugar to the sauce.

2 cm. tablespoons of butter, 2 cm. spoons of wheat flour, milk, 2-3 cm. tablespoons of sour cream, dill, salt to taste.

Put butter in a saucepan. When melted, add flour and mix well. Prevent flour from turning brown, dilute it with hot milk. Pour milk a little and stir quickly until the sauce acquires the thickness of sour cream and begins to boil. Add 2-3 tbsp. tablespoons of sour cream and thinly chopped dill. Let it boil a little over low heat.

Serve hot (in a gravy boat) to boiled meat.

200 ml of broth, 200 g of sour cream, 2 tbsp. tablespoons of butter, 2 cm. spoons of wheat flour, 2 cm. spoons tomato paste(or 1 head of onion, or 1 teaspoon of caraway seeds), pepper, salt to taste.

Lightly brown flour in butter, add meat broth and sour cream, cook for 3-6 minutes and season. Stew the tomato or chopped onion in oil with flour, add the caraway seeds to the prepared sauce.

Serve with boiled and stewed meat.

200 ml of liquid formed during frying or stewing, 2 teaspoons of wheat flour or 1 teaspoon of potato starch, 200 g of sour cream, pepper, herbs, salt to taste.

Boil the liquid released during frying or stewing. Mix flour or starch with cold sour cream, add to the liquid and cook (with flour - 5-6 minutes, with potato starch - 1 minute).

Serve with fried or stewed chicken, turkey, rabbit or game.

Thick egg sauce

2 cm. spoons of margarine or butter, 3 cm. tablespoons of wheat flour, 500 ml of milk or a mixture of broth with milk, 1-2 eggs, 2 cm. tablespoons of lemon juice or white wine, a little nutmeg, 2 cm. tablespoons of sour cream.

Melt margarine or butter, fry the flour until it turns light yellow, and cook with liquid for 6-8 minutes. Mix eggs with a little hot sauce, add to the sauce and heat without boiling.

Serve to boiled chicken, rabbit, goat and veal. With this sauce, you can bake boiled or fried meat: put the slices of meat on a refractory dish, pour over the sauce, sprinkle with ground breadcrumbs and bake until a light brown crust forms.

Cheese sauce

Thick egg sauce, 2 eggs, 50 g dry cheese, a little ground paprika.

Beat the grated cheese with eggs. Chill the egg sauce slightly, add the mixture of cheese and eggs. If the sauce is used as a side dish, then it should be brought to a boil along with the eggs, but not boiled. You can also pour the sauce over the meat without heating it and bake it.

Serve with poultry, offal and minced meat dishes.

Dark sauces Nut and fruit sauces

To contents Hot sauces

A well-cooked sauce, capable of giving even a simple dish unforgettable taste. Can be served simply fried chicken or pork, but if added suitable sauce, then an ordinary dish will turn into a culinary masterpiece.

What is sauce

Sauce is a thin mass served with a side dish or main dish. It emphasizes, complements and enhances the taste of the dish. Sauces can have a different consistency and differ in the composition of the components. They are prepared on the basis of milk, cream, sour cream, broths and tomatoes, so white, red and colored gravies can be found among them.

Meat sauces can be sweet and sour, spicy, savory, or spicy. They can be poured over a dish, served separately in bowls, you can stew or bake in them.

Sweet and sour sauce for meat

Sweet and sour sauces have a sour taste with a delicate sweet note and bitterness, which, when combined, give the meat a unique taste. China is considered the homeland, but since similar sauces are used in Jewish, Caucasian and throughout Asian cuisine... It is served not only with meat dishes, but also with chicken, fish, vegetables and rice.

Sweet and sour sauce for meat improves the digestion of fatty foods that are difficult for the stomach to handle.

The main sour and sweet notes are obtained when using fruit juices: orange, apple or lemon, sour berries or fruits, honey and sugar.

In Chinese

120 ml apple or orange juice;
medium onion;
5 cm of ginger root;
2 tbsp. l. olive oil;
2 tooth. garlic.
1 tbsp. vinegar and starch;
2 tbsp. l. water, soy sauce, brown sugar and ketchup;

Finely grate ginger and garlic, finely chop the onion and fry in a pan with vegetable oil. Add the rest of the ingredients, stir and simmer for several minutes. Dissolve the starch in water, and, stirring in a thin stream, pour into the pan. Wait for the sauce to thicken and remove from heat.

With pineapple

2 canned pineapple slices;
1/2 cup pineapple juice
1/4 cup each apple cider vinegar and sugar;
2 tbsp. ketchup and soy sauce;
1 tsp ginger and 1 tbsp. starch.

Mix all the ingredients and, stirring occasionally, wait until the mixture boils. Then pour in the starch diluted with water, and bring the sauce to thicken.

Cranberry sauce for meat

This sauce will delight you with a fresh, bright and unusual taste. The berry flavor will complement any meat or chicken, making the dish tender.

1/2 kg of cranberries;
300 gr. Sahara;
bulb;
150 ml apple cider vinegar;
1 tsp each salt, black pepper, celery seeds, allspice and cinnamon.

Place the onion and cranberries in a saucepan and cover with a glass of water. Simmer for 10 minutes. under closed lid... Use a blender to mash the mixture until smooth and add the rest of the ingredients. Put on fire and simmer for 30 minutes. or until it looks like ketchup in consistency.

This sauce is made from a glass of sour cream, a tablespoon of flour and butter. You need to melt butter in a frying pan, then add flour to it and fry everything. Then, stirring constantly, pour in sour cream, bring to the desired thickness and season with spices. You can use garlic, dill, green onions, pepper and basil.

You need to start preparing the white sauce by browning the flour. To do this, you need to take a dry frying pan, pour flour into it and put it on fire just below average. Stir the flour in the pan constantly (!) With a spatula so that it evenly “fries”. The color of the flour should change from white to light cream (not red, not brown, but a delicate creamy shade).

If you overcook the flour and bring it to brown, then you will not have a basic white sauce, but a red sauce (this is a separate kind of sauces, and it also has a right to be, but it has nothing to do with our recipe, so be careful and attentive ).

As soon as the flour has changed color, you need to turn off the heat and leave the pan to cool. The temperature should drop slightly - to about 60-70 degrees (this will take about 3-4 minutes).

Add ¼ part of the prepared HOT broth to the slightly cooled flour and turn the heat back on.

A few words about broth. It can be cooked from pork, beef, poultry or vegetables. If you have broth with salt, then this must be taken into account when adding salt to the finished sauce.

So, after adding ¼ part of the broth to the flour, you will get a thick, lumpy mixture. At this stage, you need to very actively stir with a spatula or whisk, trying to break all the lumps.

When the mixture is more homogeneous, you can add the remaining stock and stir the contents of the pan. You should get a pretty liquid base - it should be, because the sauce will still cook for 25-30 minutes.

Finely dice the onion and parsley or celery root.

Add vegetables to the liquid mixture and cook over low heat, uncovered, for 25-30 minutes. Stir the sauce from time to time.

During cooking, the vegetables will give off their aroma, and the finished sauce will have a delicate, barely perceptible flavors of onions and roots.

How can you tell if the sauce is ready and you can stop the cooking process? Run the spatula over the bottom of the pan. If a path has formed and the sauce slowly flows inward, everything is ready.

Now the sauce needs to be rubbed through a sieve in order to get rid of the pieces of vegetables.

You can beat everything in a blender, but the taste of the sauce will be too bright and onion.

So, grate the sauce with a spatula through a fine sieve and return to the pan or saucepan.

The sauce should be brought to a boil, but not boiled. As soon as small bubbles appear, turn off the heat.

Now you can add salt, butter to the sauce ...

... and also add lemon juice taste.

A sauce is a gravy for a main course or side dish. In addition, it is also used directly in the preparation of some dishes. Spices and spices, which are often included in sauces, whet the appetite and perfectly emphasize the taste of the dish, making it unforgettable and unique. Sauces are prepared on a liquid basis with the addition of all kinds of ingredients and spices. There are sauces that contain flour as well as those that do not. In addition, it is worth mentioning the sauces that housewives prepare on creamy or vegetable oil and some use vinegar for cooking.

They are served cold and do not have such restrictions. The consistency is also different. They are conventionally divided into liquid, medium density and thick. For example, white has a medium consistency. There is a technology for preparing classic base sauces that meets international gastronomic standards.

Sauces are divided into red and white. It is on the white sauce that we will focus on in this article. You can prepare a white sauce based on meat, fish or There are also milk and creamy white sauces.

But these are just scant facts. It's time to find out practical advice making a white milk-based sauce.

Recipe 1. White sauce milk based

Pour 425 ml of milk into a saucepan. Add a few sprigs of lavrushka and pepper, some onions and a few sprigs of fresh parsley. Bring to a boil over low heat, remove from the stove and let it brew and cool completely. Strain back into a saucepan, add 40 grams of butter and 20 grams of flour. Bring to a boil and cook, whisking constantly until the sauce is smooth and thick enough.

Everything turned out to be much easier than you imagined. Now you have a wonderful base sauce to which you can add herbs, lemon juice.

The famous French Bechamel sauce is a classic white sauce. It is cooked in water, milk, broth. Sour cream is not suitable for its preparation, because it tends to curdle when heated. The base of the sauce is ru (flour fried in butter until golden brown). Flour and are taken in approximately equal quantities, and the amount of liquid depends on the desired thickness of the sauce. The main thing is to add broth or milk gradually.

Recipe 2. White broth sauce:

You will need broth, 15-20 grams of flour, 30 grams of butter, spices to taste. Fry the flour in butter until browned. Top up the broth and add the peppercorns, and then cook for another 25-30 minutes over low heat. Strain. Season and add butter.

Then you can add grated onion, parsley, horseradish, fried mushrooms to the main sauce. You can also whip egg yolks and cream. Then add sauce and bring to a boil, stirring occasionally. You have the opportunity to experiment with the ingredients, depending on which sauce is served with.

White sauce is very versatile. It is quick to prepare and inexpensive, and its delicate texture will ideally emphasize the advantages of the main dish without interrupting its taste. That is why it is so prized in cooking. Can be served white fish and seafood, vegetables, rice and pasta. It has already become international. For example, in Italian cuisine it is used to make lasagna. Bechamel is in the "top 5" best sauces France, which is considered the birthplace of sauces. At one time, a simple sauce based on butter, flour and cream made a splash.

A few secrets to making Bechamel sauce successfully

1. Overcooked flour can cause an unpleasant taste in the sauce. Remember that it should have a light golden hue.

2. Flavoring the cold milk with spices and zest will help enhance the flavor of the sauce.

3. Use a wooden spoon or spatula to stir.

4. To save the ready-made sauce from lumps, try to strain it.

5. Store the sauce in the refrigerator for no more than 2-3 days.

6. Sauce of ideal consistency flows evenly from the spoon.

Enjoy your meal!