How to make milk sauce for cutlets. A versatile milk gravy recipe

13.02.2021

Greetings dear readers. Today I will show you an interesting cooking method. Everyone knows the delicate and slightly sweetened taste of this gravy, which was added to cutlets in kindergarten, and sweet to mom's pancakes and pancakes.

Sometimes you just want to diversify your culinary delights with something new, or long forgotten old. It is in such cases that this gravy is needed. It is easily prepared from improvised products and has many types and variations - sweet and spicy, with spices and mushrooms, with cheese and nuts. With what only it is not done. It is easy to prepare it on time when the guests are already on the way - the cooking time is 10-15 minutes. As such, white, aka milk, sauce, but with the addition of broth, is not the top of cooking and anyone, even a novice housewife, can cook it. While the dressing is extremely simple, it is the staple of classic cuisine.

Milk sauces are also served with side dishes, enriching their taste. Prepared with milk, cream or sour cream, it lends beneficial flavor to dishes. A properly selected gravy shows the professionalism of the cook. Properly cooked will only add to your honor. The lump-free sauce with a uniform consistency can be considered an absolute success. If it was not possible to avoid lumps, you can strain the gravy through cheesecloth or a fine strainer, or break it in a blender.

The preparation of the dressing is extremely simple and quick, so I won't even break it down into separate steps.

In a frying pan, you need to fry the flour in butter, but, most importantly, so that there are no lumps. To do this, the flour in a frying pan can be sifted through a sieve, so the chances of getting a heterogeneous mass are minimized. After that, pour hot milk into the resulting mass, but in no case boiling - a dark, dark lumps are formed. While pouring in, you need to stir continuously. One of the important points that I read out is that you need to interfere with a wooden spatula. Then add salt to taste and boil for 6-7 minutes over medium heat. That's all, the sauce is ready, you can serve it to the table.

It must be remembered that such a gravy does not last long, so it is prepared right before use. Although it can be frozen and then served again if melted in steam and boiled.

Ingredients

Every hostess or owner has everything that we need at home. The amount of flour, milk and butter varies depending on how thick the sauce is needed, but the cooking method is the same. A little later I will tell you what is suitable for a liquid, what for a thick, and medium gravy. In the meantime, here are the ingredients for the dressing of medium thickness, if you take one glass for 250 grams, and one tablespoon for 20 grams.

I don't think it happens that there is no butter or flour at home. We need very little of them - a couple of spoons. It will be more difficult with milk - it’s suddenly sour or over, it’s still an extremely consumable material. It is also likely that in the kitchen, in some clever cabinet, there is nutmeg. Well, at least a little. And sugar and salt must also be somewhere. If not sugar, then at least salt.

Wheat flour - 2 tbsp. spoons.
Nutmeg (optional) - 1-2g.
Milk - 2 cups.
Salt-sugar to taste.

An interesting fact about nutmeg: if you eat a lot of it, it can cause hallucinations. As they say, medicine in large quantities is poison.

Thick sauce.

Making a thick milk sauce is as easy as making a medium-thick sauce. To do this, you will need to increase the portion of flour and butter, while reducing or leaving the same amount of milk. You get something like this:

Wheat flour - 2.5 tbsp. spoons.
Milk - 1.5-2 cups.

The thick gravy is suitable for stuffing cutlets and some pork and beef dishes. Sometimes herbs, finely chopped boiled mushrooms and spices are added for taste. On the contrary, liquid is used as a gravy for a variety of dishes and side dishes, sometimes served with fruits and desserts. In this case, you can add vanillin or candied fruit to the sauce, then it will look like melted ice cream and will be extremely fond of children. Medium thick sauce is used for roasting meat, fish and vegetables, and gives them a delicate milky flavor.

And now that we know the basis, we can proceed to the heading "experiments". We add whatever our heart desires to the sauce, the main thing is not to overdo it and combine it correctly. We will help you with this. Here are some of the most popular milk sauce recipes and what goes best with them.

Milk sauce with spices.

There are infinitely many varieties of dressing - each culinary specialist adds something of his own, be it cloves or even wine. For example, a sauce with spices. The additives do not affect the amount of ingredients in any way, so you can choose whichever milk sauce recipe you like the most.

The most compatible spices with sauce:

Ginger - gives a pleasant sourness and makes the meat a little softer. This addition is more typical for American cuisine.
Grated on top of the sauce right before serving will make it sweeter and more flavorful.
Coriander mixed with gravy will reveal itself in the form of a light smell and taste of anise, giving all the spice.
Ground sesame seeds will give the dressing, and with it the dish, a nutty, spicy aroma.
Cinnamon is perfect for a sweet sauce, or a sauce for fish.
Ground black pepper will add a spicy taste.
Turmeric will give the gravy a yellowish-fiery color and oriental aroma.

Good to know! Cheap spices are unlikely to go well for beautiful and expensive dishes. You will have to add a lot more of them in order to somehow feel their taste and smell in a gas station. On the contrary, there are enough expensive ones on the tip of a knife to experience the full range of flavors. Of course, it all depends on the manufacturer, how conscientious he is.

Milk sauce with onions and mushrooms

Sauce with onions and mushrooms is ideal for meat. There are options when one onion is used, or only mushrooms, but then it is worth doubling the amount of one of them, so that it does not happen that someone gets an additional part of the seasoning, and someone does not.

What we need:

Wheat flour - 2 tbsp. spoons.
Butter - 2 tbsp. spoons.
Milk - 1 glass.
Onions - 100 g.
Champignons - 100 g.
Salt spices to taste.

First you need to peel the onion, wash the vegetables, then finely chop the mushrooms and the same onion. Then pour them into the pan, fry until the moisture from the mushrooms has completely evaporated. Fry the flour in butter. Pour in hot milk, gradually whisking the mixture until smooth. Add mushrooms and / or onions, salt and spices to taste. Do not be afraid to try the sauce that is not yet ready, it can help a lot if it is slightly burnt or lacks something. Cook for another 5 to 10 minutes. The meat dressing is ready.

Sweet milk sauce

Another type of milk sauce is sweet. So soft and stringy, melting in your mouth. Not sure how to pour pudding, pancakes or how to fill a pie - sweet sauce is the best solution. Also, it goes well with other dishes - fish, meat and desserts. The main thing is what kind of taste you want to achieve.

The method of making sweet gravy with milk is as simple as the classic one.

Structure:

Milk - 2 cups.
Flour - 1.5 tbsp. spoons.
Butter - 1.5 tbsp. from a spoon.
Sugar - 3 tbsp. spoons.
Vanillin - 1-2 grams.
Cinnamon - 2-3 grams.
(image 4)

Step one - boil milk with sugar, let it cool. The second is to heat the flour in oil. The third is to pour in milk, stirring constantly. The fourth is to add vanillin and cinnamon. Fifth, wait about seven minutes for the sauce to cook. The sixth is to enjoy your favorite dish with sauce.

Classic milk sauce (Bechamel).

Here I will show you the oldest and most proven method of making your favorite sauce - Béchanel milk sauce. This versatile gravy will go with anything you want.

Ingredients:

Wheat flour - 2 tbsp. spoons.
Butter - 2.5 tbsp. spoons.
Vegetable oil - 2 tbsp. spoons.
Milk - 3 cups.
Salt and pepper to taste.

Melt butter, mix with vegetable oil. Gradually, stirring in, add flour. Then slowly pour in the milk while still stirring. Add salt to the resulting dairy mass and cook for about ten minutes.

If the consistency of the gravy should be thinner, add a little more milk. If you need a thicker sauce, simmer until the desired thickness is obtained.

Milk sauce with cheese

For various types of cuts and salads, cheese and milk sauce is used. It is suitable both as a gas station and as an independent addition. It will need a little more sauce, but that's not a problem - it's easy to make.

So what you need:

Ready-made milk sauce - 650 ml.
Cheese, preferably hard, - 100 g.
Butter - 60 g.
Broth - 250 ml.
Ground pepper, salt to taste.

In a ladle, first of all, we heat the broth to 50 degrees Celsius. But it is not worth boiling it, otherwise lumps will appear during the infusion. Then, gently pour into the sauce, stirring thoroughly. Cheese should be grated finely and finely. If this is not possible, crumble in a blender until a practically homogeneous mixture. Add cheese to the resulting bouillon mass. Mix and heat until the cheese is completely dissolved. Let the sauce cool to room temperature, then dilute with melted warm butter.

Milk sauce with ginger and garlic

Another simple but delicious variety of gravy is a dairy gravy with ginger and garlic, which is used in fish dishes. It has a delicate aftertaste, spicy aroma and a pungent bitterness of garlic. Such seasoning is combined with fish no worse than lemon.

Ingredients:

Wheat flour - 2 tbsp. spoons.
Butter - 2 tbsp. spoons.
Milk - 2 cups.
Ginger (root) - 20g.
Garlic - 2 medium cloves.
Salt and pepper to taste.

Now let's get down to cooking. Prepare the ingredients for use: remove the peel from the ginger, grate the root, press the garlic with a special press. The next step is to warm up the pan and saute the flour in oil on it. After that, pour in hot milk there, stirring constantly, so that lumps do not form. If, nevertheless, they appear, then it is worth driving the sauce through a sieve or whisk thoroughly with a mixer. Then add ginger, salt, pepper and garlic. Boil for about three more minutes and remove from heat. The fish sauce is ready.

Quick Ways to Make Milk Sauce

The dairy sauces themselves are very instant seasoning. Once - ten minutes and the gravy is ready. But when time is running out, you need to remember that increasing the fire to the maximum will not speed up the process, but perhaps it can burn the gravy. Then it only remains to redo if there are products left. Although you can cheat and add strong seasonings to kill the burning smell.

I think it will be interesting for you to know the history of the invention of this sauce. Did this French sauce actually originate from France? Many recipes, not only French ones, originate in the ancient world, when the elders-cooks mixed milk and flour, and sometimes they used eggs instead of flour, added spices there, and then served them to the table.

According to one version, Bechamel was invented by the Marquis de Nointel, Louis Bechamel, who, having grown rich thanks to his ingenuity and knowledge of art, became closer to Louis the Fourteenth. Having perfectly studied painting and woodwork, he always gave the king competent advice on the design of the palace. But with all this, the Marquis considered cooking as his vocation. He was captivated by the creation of exotic dishes, experimenting with the size and color of food.

Over time, Bechamel became the personal chef of Louis the Fourteenth. The culinary art critic was awarded the title of Marquis of the Château de Nuantel. He worked from morning till night - the king loves tasty and frequent snacks. This appetite of His Majesty had to satisfy the Marquis, each time coming up with something new to please the Vladyka. Bechamel did not like only giving orders, and he himself participated in the creation of almost every culinary delight for the king's table.
Thus, by trial and error, sauce was invented. But, as they say, everything new is long forgotten old. Bechanel, as a sauce, was known earlier, in small provinces. And only closeness to the king gave him a separate name and wide distribution.
This is the basis of the second version - the Marquis just finalized the already well-known recipe, brought his own and distributed. Also, it is indicated that the chef Pierre La Varennes came up with the recipe, but did not give the name to the sauce.

The third version generally proves that the sauce is not at all originally French, but was brought from Italy by the Medici family. By the way, this is confirmed by the fact that even in ancient Italy there was an almost identical seasoning on the tables in terms of composition, with the beautiful name "Balsamella". Yes, and in France, sauce was known long before its "invention" by the royal chef. Even the Duke of Kar wrote about this in his personal diary. He called Bechamel lucky and described the recipe for a milk sauce, which he served on the table along with other dishes, and laments that the sauce, despite everything, is not named after him.

But today, rest assured, no one even remembers the history of such a simple and tasty sauce. It is simply prepared and added to dishes. This is the fate of all the most common dishes nowadays. You will know a little more and when you put a stewpan with meat and creamy sauce on the table, slyly drop a few words about the history, it would seem, used at all times of dressing. For example, nowadays meat juice is not needed for its preparation, but sour cream or milk is needed, and some lovers of a particularly delicate taste prepare it on the basis of cream, and it is added more to the second, and not soups, as it happened before, four centuries ago ...

In any case, now the dairy dressing is a worthy decoration for your table and a great addition to dishes. Bon Appetit!

Diversify your usual meals with the best milk sauce recipes. On our site there are wonderful options with fresh, fermented and soy milk. With herbs, garlic, spices and butter, croutons, mushrooms, spinach and cheese. Classic Béchamel, Cheddar, Blue Cheese and Caesar. Dessert sauces with raisins, oranges and vanilla.

Sauce is not an independent dish, but something that can set off and refine the taste of the main one, add a certain delicacy and even completely change it. The peak of popularity in the invention of sauces was in the late eighteenth and early nineteenth centuries. Since spices were very expensive then, the authors of the sauces were mainly rich nobles.

The five most commonly used ingredients in milk sauce recipes are:

Interesting recipe:
1. Pour milk into a saucepan.
2. Put the onion, clove, bay leaf there.
3. Heat milk, but do not boil it.
4. Cut off the crust from the stale bread.
5. Put it in the spice mixture.
6. After that, as it is completely absorbed, boil.
7. Remove lavrushka and cloves.
8. Boil again, stirring well.
9. Cool slightly and beat with a mixer.
10. Add butter, nutmeg. Season with salt and add freshly ground black pepper.
11. Serve warm.

The five fastest milk sauce recipes:

Helpful hints:
... If the milk sauce is not stirred when heated, it can stick to the bottom of the saucepan and even burn.
... In addition to nutmeg, you can add curry, Provencal herbs, basil. Depending on the seasoning, a completely different flavor tone will be obtained.
... The sauce is ideal for fish, meat, vegetables.

Classic Milk sauces are made from milk and white sauté with the addition of spices. Depending on the purpose, milk sauces can be of different thicknesses.

1. MILK SAUCE
Purpose of the sauce: thick sauce is used as a filling for stuffed cutlets from chicken or game fillets, croquettes, etc .; medium thick sauce is used for baking vegetables, meat and fish; liquid sauce is served with hot vegetable and cereal dishes.
Ingredients:
for thick sauce: milk 900, flour 120, butter 120;
for sauce of medium thickness: milk 1000, flour 90, butter 90;
for liquid sauce: milk 1000, flour 50, butter 50, sugar 10.

Dilute the white hot sauté with hot milk, stirring continuously with a jelly, add salt and boil for 5-7 minutes. You can add raw egg yolks (3-4 pieces per 1 kg of sauce) to the sauce of medium thickness, and add sugar to the liquid sauce, in addition to salt.

2. MILK SAUCE SWEET
Ingredients: Milk 1000, flour 40, butter 40, sugar 120, vanillin 0.1.

This sauce is prepared in the same way as liquid milk sauce (64), but more sugar and vanillin, previously dissolved in a small amount of hot water, are added to it.

3. MILK SAUCE WITH ONION
Purpose of the sauce prepared according to the 1st method: served with fried lamb, cutlets, etc.
Ingredients: Milk 800, meat broth 150, flour 40, butter 40, onion 250, hot red pepper 0.01.
The first way. Sauté the finely chopped onions in oil so that their color does not change. Then pour a small amount of broth into the sautéed onion and simmer until cooked in a container with a lid.
Combine broth with onions with medium-thick milk sauce (64) and cook for 5-7 minutes, then add salt and red hot pepper.
Stir the seasoned sauce, rub and heat with the addition of hot milk.

Purpose of the sauce prepared according to the 2nd method: served with fried rabbit, boiled poultry, boiled meat, etc.
Ingredients: Milk 600, meat broth 300, butter 40, flour 4Q, onions 200, nutmeg 0.2, hot red pepper 0.01 or ground white 0.1.
Second way. 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.

4. MILK SAUCE WITH CHEESE
Ingredients: Milk sauce 650, broth 250, cheese 100, butter 50, red pepper 0.01.

Dilute thick milk sauce with broth. Put grated cheese (Soviet, Swiss, etc.) into the sauce and mix thoroughly. Season with butter, salt and red pepper.

5. MILK SAUCE WITH CANCER BUTTER
Purpose of the sauce: served with boiled and stewed fish dishes.
Ingredients: Milk sauce 300, fish broth 500, cream 150, crayfish oil 100, truffles 150, hot pepper 0.1, lemon 1 pc.

Gradually pour the fish broth boiled with truffles into the milk sauce and heat to a boil, stirring with a spatula; after 5-7 minutes, pour in the boiled cream, add salt, red hot pepper and stir. Strain the sauce through a fine sieve or cheesecloth, season with crayfish oil (88) and lemon juice or citric acid. This sauce can be prepared without truffles.

6. MILK SAUCE WITH MADERA
Purpose of the sauce: served with game, poultry, crayfish tails.
Ingredients: Cream or milk 700, eggs (yolks) 7 pcs., Butter 100, broth (fume) 150, Madeira 100, red pepper 1.

Mix raw egg yolks with cold milk or cream and heat on a stove or water bath, stirring continuously with a broom, without bringing the mixture to a boil. When the mass thickens, remove it from the heat, add highly concentrated brown broth, boiled Madeira, season with salt and red pepper. Then strain the sauce through a napkin, heat, stirring, and season with butter.

These sauces can be combined with any dish. Just try each one and find out which one you like best.

Ingredients

2 tablespoons flour;
salt to taste;
450 ml whipping cream.

Preparation

Ingredients

3-4 cloves of garlic;
60 ml of dry white wine;
240 ml whipping cream;
120 ml or fish broth;
50 g parmesan;
salt to taste;
ground black pepper - to taste.

Preparation

In a skillet, melt the butter over medium heat. Add chopped garlic and stir for 20-30 seconds. Pour in wine, stir and cook for about 2 minutes, until almost evaporated. Wine can be substituted with broth.

Add cream, broth and grated cheese and stir until smooth. Bring to a boil and cook for a few more minutes until the sauce thickens. Season with salt and pepper.

pinterest.com

Ingredients

50 g butter;
2 cloves of garlic;
200 g of mushrooms (champignons or);
a pinch of ground nutmeg;
salt to taste;
ground black pepper - to taste;
250 ml whipping cream.

Preparation

Melt butter in a skillet over medium heat. Place the finely chopped garlic and cook for a minute, stirring constantly.

Cut the mushrooms into slices or slices, toss over the garlic and fry until golden brown. Add nutmeg, salt, pepper and cream. Reduce heat and cook, stirring occasionally, for another 5-10 minutes, until sauce thickens.

Ingredients

2 tablespoons of butter;
2 tablespoons flour;
120 ml of milk;
120 ml low-fat cream;
salt to taste;
ground black pepper - to taste;
a pinch of ground red pepper;
100 grams of cheddar cheese.

Preparation

In a saucepan, melt the butter over medium heat. Add flour and, stirring constantly with a whisk, cook for a couple of minutes.

Pour in warm milk and warm cream, whisking the mixture. Cook, stirring occasionally, for 5 minutes, until the sauce thickens.

Remove the pan from heat, add salt, black and red pepper and grated cheese. Stir the sauce until smooth.

epicurious.com

Ingredients

1 small onion;
60 ml freshly squeezed lemon juice;
60 ml of dry white wine;
120 ml whipping cream;
8 tablespoons of butter;
salt to taste.

Preparation

Cut the onion into very small cubes. Put them in a small saucepan, add lemon juice and wine. While stirring, cook over medium heat for 7-8 minutes, until the mixture thickens.

Pour in the cream and whisk. As soon as the mixture begins to boil, reduce heat and, stirring constantly, add a spoonful of butter. Season the sauce with salt and stir.

thekitchn.com

Ingredients

1 tablespoon flour;
½ teaspoon dried basil
½ teaspoon of Italian herbs;
a pinch of ground black pepper;
salt to taste;
120 ml whipping cream;
120 ml of milk;
100 g spinach;
2 tablespoons of grated mozzarella.

Preparation

Heat oil in a saucepan or saucepan over medium heat. Add flour and stir for a minute. The mass should become homogeneous. Add basil, Italian herbs, pepper and salt and mix thoroughly.

Add the cream gradually, stirring constantly, and let the sauce simmer. Pour in milk and, stirring occasionally, bring to a boil again.

Add whole or chopped spinach, stir well and bring to a boil. Reduce heat and cook for 2-3 minutes. Add cheese and mix thoroughly again.

7 courses with creamy sauce

enmicocinahoy.cl

Ingredients

a few sheets for lasagna;
water;
1 tablespoon vegetable oil;
1 onion;
500 g beef;
300 g tomato paste;
4-5 tomatoes;
salt to taste;
ground black pepper - to taste;
some butter;
cream sauce;
200 g of hard cheese.

Preparation

Boil the lasagna sheets in boiling water according to the package directions.

In a skillet, heat oil over high heat and sauté the onion cubes until golden brown. Add minced meat and fry for a few minutes until golden brown.

Add tomato paste, diced tomatoes, salt and pepper, reduce heat and cook, stirring occasionally, for another 10-15 minutes.

Grease a baking dish with butter and place some of the meat filling on the bottom. Cover with some of the lasagna sheets, brush with some of the butter sauce, sprinkle with some of the cheese and cover with a few more sheets.

Repeat layers. The last layer should be lasagna sheets, greased with sauce and sprinkled with cheese. Bake in an oven preheated to 190 ° C for 25–35 minutes. Allow the lasagne to cool slightly for 10-15 minutes before slicing.

Ingredients

250 g fettuccine;
water;
1 tablespoon butter
300 g peeled shrimp;
creamy garlic sauce;
salt to taste;
ground black pepper - to taste;
a few sprigs of parsley;
some hard cheese.

Preparation

Place the fettuccine in boiling water and cook until almost cooked. Leave about a glass from under them.

In a skillet, melt the butter over medium heat and add the shrimp. Cook for about 1½ minutes on each side until tender.

Add sauce, pasta and a little water left over from cooking to them. Stir well and season with salt and pepper.

If the dish turns out to be dry, add more fettuccine liquid. Sprinkle with chopped parsley and grated cheese before serving.

simplyrecipes.com

Ingredients

60 g flour;
salt to taste;
ground black pepper - to taste;
4–6 chicken thighs;
3-4 tablespoons of olive oil;
1 tablespoon butter
60 ml;
creamy mushroom sauce.

Preparation

Combine flour, salt and pepper. Dip chicken thighs in the flour mixture on all sides. Heat the olive oil in a skillet over high heat and fry the chicken until golden brown.

Grease a baking dish with butter. Spread the chicken thighs in it in one layer with the skin facing up and pour the broth. Bake at 180 ° C for 20-30 minutes until the meat is tender.

Place the chicken on a platter and top with the sauce.

Ingredients

200 g horns;
salt to taste;
water;
creamy cheese sauce;
some butter;
100 g of hard cheese.

Preparation

Ingredients

1 kg of chicken fillet;
½ teaspoon turmeric
ground black pepper - to taste;
1 teaspoon paprika;
salt to taste;
2 tablespoons of butter;
creamy tomato sauce.

Preparation

Cut the chicken into large pieces. Add pepper, paprika and salt, stir and let sit for 15 minutes.

In a skillet, melt the butter over medium heat. Lay out the chicken and fry until almost done. Then add the creamy tomato sauce and simmer covered over low heat for another 10-15 minutes.

natashaskitchen.com

Ingredients

900 g salmon fillet;
salt to taste;
ground black pepper - to taste;
1 tablespoon olive oil
creamy lemon sauce;
a few sprigs of parsley.

Preparation

Cut the fillet into several equal pieces. Place the fish, skin side down, on a lined baking sheet. Sprinkle the fillets with salt and pepper and brush with oil.

Bake the salmon at 220 ° C for 10-15 minutes. Transfer the fish to a dish, top with the lemon-cream sauce and sprinkle with finely chopped parsley.

Ingredients

water;
1 tablespoon olive oil
salt to taste;
170 g of pasta;
creamy spinach sauce.

Preparation

In a saucepan, bring water to a boil, add oil and salt. Place the pasta in boiling water and cook according to the instructions on the package.

Drain the liquid and place the pasta on the dish. Pour the creamy sauce over and stir until the pasta is completely covered.

Milk sauce is easy, tasty, versatile and low in calories. French "white ru" easily replaces many other sauces, is equally well suited to salty (meat, fish) and sweet (desserts, casseroles) dishes.

Milk sauce can become:

gravy for dishes;
base for other sauces;
a binder in minced cutlet;
stuffing for donuts;
pouring for rice and casseroles.

Attention! Milk sauce tastes much better hot than cold.

Cooking features

Density.

thick sauce will turn out with a ratio of 3 tbsp. flour and 60 gr. butter for 150-170 ml of milk;
medium - with a ratio of 3 tbsp. flour and 40 gr. butter for 150-170 ml of milk;
liquid - with a ratio of 3 tbsp. flour and 20 gr. butter for 150-170 ml of milk.

Thickeners.

This is usually flour or starch. Flour should be fried without oil or fried in oil before adding to the sauce - this prevents the appearance of lumps and the appearance of a nutty flavor.

Flour calcined without oil can be prepared for future use. It should be stored in jars with a ground-in lid in a dry place.

Starch is not subject to heat treatment, it dissolves in 1-3 tablespoons of cooled boiled water and is poured into the sauce.

You can thicken milk sauce not only with flour or starch, but also with egg yolk. You cannot boil the sauce when adding them, ideally it should be cooked in a water bath.

Milk and butter.

Milk is most often used fresh. You need to add it to the sauce little by little, whipping the sauce after each introduction. In single recipes, sour milk or coconut milk is used.

The butter will disperse better and faster if it is at room temperature (lying on the table), but you should not melt the butter especially for the sauce.

Supplements.

When adding spices and herbs, the sauce is transformed.

Milk sauce mutes the harshness and pungency of the spices. It softens their taste even with significant application.

Good options are achieved by introducing:

in a salty sauce - black pepper or paprika, nutmeg or ginger, dill or sesame, cumin or bay leaf, turmeric or tomato paste, salt.
in sweet - cinnamon, vanilla, cocoa, sugar.

Adding lemon juice can curdle the sauce!

The sauce presented in the basic recipe is suitable for people on any therapeutic diet, for children, pregnant and lactating women, etc. Its composition is the same as in kindergarten.

This sauce is very close to the French "", the recipe for which can be found here.

In the classic version, the sauce is good for fish, chicken and vegetables. They can be stuffed with potato croquettes, and adding sugar - donuts and pancakes.

The sauce is neutral, so it will absolutely harmoniously absorb any of the additives mentioned above. Knowing this recipe makes it easy to improvise.

Prepare:

for liquid sauce: butter and flour - 1 tablespoon each;
for medium sauce: butter and flour - 2 tablespoons each;
for thick sauce: butter and flour - 2.5 tablespoons each;
milk (for any of the options) - 500 ml;
salt (optional) - a pinch

Cooking steps:

Fry the flour in a dry frying pan until a delicate creamy shade appears. But do not overcook until brown.
Without removing the pan from the heat, rub butter into the flour. Salt.
Add boiling milk in portions, each time carefully rubbing the sauce.

At this stage, you can add sugar and additives to the sauce, choosing from those indicated above.

If lumps have formed in the sauce for some reason, break them by passing through it with a submerged blender or mixer.

Sweet milk sauce

This is a recipe for a sauce according to GOST. It is prepared in kindergarten, and at home - in order to water pancakes, pancakes, cheesecakes, puddings or fruit salads.

If desired, you can add cinnamon to the composition, replace sugar with honey, and butter with sesame.

Prepare:

milk - 500 ml (or 375 ml of milk and 125 ml of water);
wheat flour - 20 gr.;
butter - 20 gr.;
sugar - 60 gr.;
vanillin - on the tip of a knife

Cooking steps:

Melt butter in a saucepan, rub flour into it and fry until a delicate creamy shade appears.
Add hot milk in portions, each time carefully rubbing the sauce.
Wait until it boils and boil the sauce (reducing the heat to a minimum) for 8-9 minutes.
Mix sugar with vanilla and a little hot (previously boiled) water.
Rub the sweet solution into the sauce and wait for another boil.
Drizzle over the dish.

This nutritious sauce will complement potatoes and vegetable casseroles, and go well with pasta and rice. For spaghetti and pasta - it's generally perfect.

Prepare:

classic milk sauce of medium thickness - 300 ml;
chicken broth - 100 ml;
hard / semi-hard cheese - 50 gr.;
butter - 20 gr.

Cooking steps:

Cook the classic sauce according to the recipe above.
Cook chicken stock.
Stir in the hot broth in portions into the sauce.
Pour in grated cheese and heat on the stove until the cheese is completely melted.
Cool the sauce slightly, add oil and beat with an immersion blender.

Milk sauce with onions and mushrooms

The sauce is good with meat and vegetable dishes.

The sauce can be prepared only with onions or only with mushrooms. In this case, the undesirable component (either onions or mushrooms) is removed from the composition, and the amount of the desired is doubled (instead of 100 grams, 200 is taken).

Prepare:

milk 2.5-3.5% fat - 250 ml;
wheat flour - 40 gr.;
butter - 40 gr.;
onions - 100 gr.;
mushrooms (champignons) - 100 gr.;
salt - a pinch;
spices - optional.

Cooking steps:

Chop the peeled onions and cleanly washed mushrooms into different plates.
Fry the onion and mushroom pieces in oil. You can do this together or separately.
Fry the flour in a dry frying pan until a delicate creamy shade appears.
Combine flour with milk, introducing it in parts and rubbing each introduced portion until smooth.
Combine thickened milk with onions and mushrooms. Wait until it boils and pour into a gravy boat.

This sauce will highlight the dignity of any fish dish, including steamed fish balls.

If in this recipe you replace wheat flour with oatmeal, and butter with olive oil, it will turn out, which will give new shades of taste to steamed vegetables and meatballs.

Prepare:

milk 1.5-3.5% fat - 250 ml;
wheat flour - 20 gr.;
butter - 20 gr.;
ginger (peeled piece) - 10 gr.;
garlic - 1 clove;
parsley - 20 g;
salt, red pepper - pinch

Cooking steps:

Grate garlic and ginger, chop parsley.
Fry the flour in a dry frying pan until a delicate creamy shade appears, pour in milk in portions. Grind thoroughly.
Add butter, garlic, ginger, salt with pepper and parsley to the thickened milk.
As soon as it boils, pour into the gravy boat.

Turkish sour milk sauce

The sauce goes well with vegetables - cucumbers, tomatoes, fried zucchini, salad. It is also good with meat. The main thing is not to oversalt and not to leave "the next day", since the shelf life of the sauce is short.

Prepare:

sour milk - 250 ml;
garlic - 1 clove;
black pepper (ground) - on the tip of a knife;
salt - a pinch;
greens - optional.

Cooking steps:

Pour the sour milk (curdled milk) into a colander, on the bottom of which 3-4 layers of gauze are laid and leave for several hours.
Mix the curd that remains after the whey is gone with salt, puréed garlic and chopped herbs.
Cover the mixture with a bowl and refrigerate for 2-3 hours. Everything!

Asian coconut milk sauce

An interesting recipe for chicken, meat, fish dishes and vegetable salads. The sweetness and pungency in it can be adjusted by increasing or decreasing the amount of spices, honey and seasonings.

Prepare:

coconut milk (canned) - 100 ml;
peanut butter - 100 gr.;
sesame oil - 2 tsp;
lemon or lime fresh - 1 tbsp;
honey - 0.5-1 tsp;
fish sauce - 2 tablespoons;
- 1 tbsp.;
curry paste - 1 tablespoon;
black pepper, cayenne pepper, cinnamon - 1 pinch each.

Cooking steps:

Place all ingredients in a large bowl and combine with a blender.
Transfer the homogeneous sauce to the gravy boat.

Coconut Milk Sauce by Michel Roux

The recipe was developed by a British chef specifically for fish, but the sauce goes well with the pasta.

Prepare:

coconut milk (canned or fresh) - 400 ml;
wheat flour - 30 gr.;
butter - 30 gr.;
soy sauce - 1 tablespoon;
garlic - 2 cloves;
nutmeg (grated) - 1 pc .;
white or black pepper - 1 pinch (you can do without them);
salt - 1 pinch.

Additionally prepare:

butter - 100 gr. (or drain oil - 20 gr. and cream - 80 ml);
green chili pepper (for example, Jalapeno) - 20 gr.;
red chili pepper - 10 gr.;
shrimp (peeled) - 250 gr. (component optional, but highly desirable).

Cooking steps:

Peel chili from seeds, garlic - from husks, chop. Boil the shrimps.
Fry the flour in a dry frying pan until a delicate creamy shade appears, combine with coconut milk, grind, wait for a boil, add nutmeg, black / white pepper and salt to the sauce.
Remove from heat, add garlic and soy sauce.
Add chili to the butter melted in a saucepan and heat and add shrimp.
Wait until it boils and pour into a gravy boat.

Milk sauce for diet No. 5

Adding this versatile sauce to the dishes of diet # 5 (for people with gastrointestinal tract, liver and gallbladder problems) will make the menu less boring. The recipe is suitable for small children (kindergarten age) and for those who are struggling with obesity and eat, roughly speaking, one cabbage leaf.

In the original, the sauce is good for cheese cakes, casseroles, puddings and fruit cuts. If sugar and vanillin are excluded from its composition, then it will go well with any steamed dishes.

Prepare:

milk - 50 ml;
water - 50 ml;
butter - 10 gr.;
wheat or oat flour - 1 tsp;
sugar - 1 tsp;
vanillin - a pinch.

Cooking steps:

Fry the flour in a dry frying pan until a delicate creamy shade appears, grind it with butter, pour in milk in parts.
Thoroughly grind the composition and boil it for about 10 minutes.
Dissolve sugar and vanillin in water, stir in sauce and wait until boiling.
Remove from heat and beat with a blender if necessary.