Milk in cooking is a product that is used in all its areas. It is indispensable in a number of dough recipes, hot dishes, soups and gravies. What can we say about desserts, from puddings to creams and sweet mousses. Therefore, milk sauce is so widely represented in modern kitchen: exist thick sauces for meat and cutlets, for rice and potatoes, for sweet pastries, meringue and pancakes.
Milk gravy fits perfectly into the daily diet and is suitable for special occasions. Properly choosing the right amount of ingredients, you can prepare a dietary option suitable for those who follow the figure or maintain a therapeutic diet, for example, with an ulcer or gastritis.
In the end, this delicate milky taste, as in kindergarten, will allow you to plunge into memories a little. Dairy dressings will fall in love with even the most capricious and fastidious child from the first try, and their taste will ideally complement the composition of meat, fish or sweet dishes.
Two main types
The versatility of milk sauce lies in the ability to create variations both for hot dishes - for example, a version of milk sauce for chicken, pork chops and cutlets or spaghetti - and for a variety of desserts. Naturally, the set of ingredients in the two recipes differs, but the basis remains the same: prepare milk sauce routing offers using milk and flour, usually wheat. Below are classic recipes for the world-famous milk sauce for hot dishes and desserts.
Gravy for main dishes
The recipe for classic milk gravy includes the minimum set of ingredients that can be found in any store. In general, this sauce can be called a budget one, since no hard-to-find or expensive products are used. milk sauce according to the traditional recipe, they are made with the obligatory addition of onions.
You will need:
- Milk - 700 ml
- Butter - 60 g
- Onion - 1 small onion
- Garlic - 3 cloves
- Parsley, fresh - 1 medium bunch
- Black pepper, ground - to taste
- Salt - to taste
Servings - 4
Cooking time - 35 minutes
Option cheese sauce, which is created from milk and cheese, is prepared in a similar way, but only in a water bath. It makes an excellent milk sauce for pasta, used to prepare pasta with various pasta. The recipe for milk sauce for fish includes a set of herbs and spices, as well as lemon juice: sauce for fish and seafood should be sour.
Sweet dressing for desserts
Milk-based sauces with sugar are suitable for various desserts: for cottage cheese casseroles, for pancakes, pies and pancakes, for berry jelly and puddings, for curd mass. There is no fundamental difference in the set of components, only a few ingredients differ. It is also noteworthy that traditionally it is cooked with eggs, and the cooking technology itself is somewhat different.
You will need:
- Milk - 700 ml
- Wheat flour - 2 tablespoons
- Butter - 50 g
- Egg - 2 pieces
- Sugar - 2 tablespoons
- Vanillin - 1/3 teaspoon
Servings - 4
Cooking time - 25 minutes
The classics of sauces - sauces with milk - will appeal to absolutely everyone. The simple composition of both recipes, the benefits and pleasant taste have ensured the popularity of the dressing for decades. For some, this is an exquisite seasoning, but for someone - the taste of childhood, like in a kindergarten. In any case, it is safe to say that a ready-made milk sauce with onions or sweet sauce with sugar and vanilla will not spoil any dish or dessert, whether it be meat in milk sauce or Cheesecake. With it, the diet will be more comfortable and enjoyable. Knowing how to prepare milk sauce, the hostess can always be sure that guests and household members will be full and satisfied.
Bon appetit!
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Everything we cook in everyday life can turn into a culinary discovery thanks to gravies, sauces and dressings.
Sauce adds refined taste making the dish unique. This is an essential element that is served as an addition to the first, second or third course. They are prepared with thickeners, whether it be flour or starch (potato, corn) or without them. The basis of the sauce can be broth (vegetable, mushroom or meat), as well as sour cream, yogurt, milk, etc.
She is famous for her sauces. french cuisine, from where the most popular white sauce"Bechamel". The classic bechamel sauce recipe can be found here. But white sauce is only the base, and there are now many derivatives of this sauce. For example, bechamel is prepared with onions, mushrooms, anchovies, cucumbers, cheese, etc.
Ingredients:
- 1 st. milk;
- 1 medium onion;
- 1 tsp without a hill of flour;
- 1-2 pinches of black ground pepper;
- a pinch of ground nutmeg;
- salt to taste;
- 2 tbsp vegetable oil for frying.
Recipe for milk sauce with onions
1. Let's start cooking. We take a medium onion, wash it thoroughly, and with the help of a knife we clean and finely chop it.
2. Take a medium-sized frying pan, pour 2 tbsp. vegetable oil. Let's wait a bit, when the oil warms up, and add the onion. Fry it until golden brown.
3. Add 1 tsp to the fried onion. flour, mix thoroughly.
4. Let's wait until the flour is fried with onions a little more. The flour should absorb the onion juice and swell. Flour fried in this way will not be felt in the finished sauce, but will only add a faint nutty flavor.
5. Add 1 tbsp to the pan. milk, mix everything gently so that there are no lumps. Add salt, a pinch of black nutmeg ground pepper taste. It is very important to constantly stir the sauce so that unwanted lumps do not form.
6. Let the sauce boil and boil for 5-7 seconds over medium-high heat.
7. The mixture should thicken quite a bit. The sauce should still be very liquid. Don't worry, it will thicken a lot as it cools.
8. Add green onions and mix everything. We take it off the stove.
9. Let our onion sauce brew a little and soak in the smell of fresh onions (about 5 minutes). We shift in a gravy boat and serve the sauce to the table.
10. Here is such a tender and tasty milk sauce with onions. The white onion fried until half cooked will be pleasantly crunchy on the teeth, green onion and black pepper will add spice and flavor to the sauce. Bon appetit!
3.7142857142857 Rating 3.71 (7 Votes)
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4.625 Rating 4.63 (8 Votes)
Purpose: milk sauce is used in the following cases: thick - used as a filling for stuffed chicken or game cutlets, croquettes, etc.; medium density - used for bakingvegetables, meat and fish; liquid - served with hot vegetable and cereal dishes.
Products: For thick sauce:milk - 900 g,flour - 120 g,butter - 120 g;salt. For medium sauce:milk - 1000 g,flour - 90 g,butter - 90 g,salt. For the liquid sauce:milk - 1000 g,flour - 50 g,butter - 50 g,sugar - 10 g, salt.
Recipe. White hot passerovka dilute with hot milk, stirring constantly with a veil. Put salt and boil for 5-7 minutes. Raw egg yolks (3-4 pieces per 1 kg of sauce) can be added to a medium-thick sauce, and sugar, in addition to salt, can be added to a liquid sauce.
Details
Products: milk - 1000 g,flour - 50 g,butter - 50 g,sugar - 10 g,vanillin - 0.1 g,salt.
Recipe. Prepare sweet milk sauce in the same way as liquid milk sauce, but sugar and vanillin are added to it, previously dissolved in a small amount of water.
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3.3333333333333 Rating 3.33 (3 Votes)
Products: milk sauce - 650 g,broth - 250 g,cheese - 100 g,butter - 50 g,red pepper - 0.01 g, salt.
Recipe. Thick milk sauce breed broth. Put the grated cheese into the sauce and mix thoroughly.Refuel butter, salt and red pepper.
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Purpose of milk sauce with Madeira: served with game, poultry, crayfish tails.
Products: cream or milk - 700 g, eggs (yolks) - 7 pcs., butter - 100 g, broth (fume) - 150 g, Madeira - 100 g, red pepper - 1 g, salt.
Recipe. Mix raw egg yolks with cold milk or cream and heat on a stove or water bath, stirring constantly with a whisk, without bringing the mixture to a boil. When the mass thickens, remove it from the heat, add highly concentrated brown meat broth, boiled Madeira, season with salt and red pepper. Then strain the sauce through a napkin, heat, stirring, and season with butter.
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Purpose of milk sauce with cancer oil: served with boiled and stewed fish dishes.
Products: milk sauce - 300 g, fish broth - 500 g, cream - 150 g, cancer oil - 100 g, truffles - 150 g, hot red pepper - 0.1 g, lemon - 1 piece, salt.
Recipe. Gradually pour into the milk sauce fish broth, boiled with truffles, and heat to a boil, stirring with a spatula. After 5-7 minutes, pour boiled cream, put salt, red spicy pepper and mix well. Strain the sauce through a fine sieve or cheesecloth, season cancer oil and lemon juice(or citric acid). This sauce can be prepared without truffles.
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2.3333333333333 Rating 2.33 (3 Votes)
Purpose of milk sauce with onion and nutmeg: served with fried rabbit, boiled poultry, boiled meat etc.
Products: milk - 600 ml, meat broth - 300 ml, butter, flour - 40 g each, onion - 200 g, nutmeg - 0.1 g, hot red pepper - 0.01 g or ground white - 0.1 g, salt.
Recipe. Onion, coarsely chopped, boiled in milk. Then remove the onion from the broth and chop. cook
Variety of usual foods the best recipes milk sauce. On our site - the most wonderful options with fresh, pickled and soy milk. With herbs, garlic, spices and butter, croutons, mushrooms, spinach and cheese. Classic Bechamel, Cheddar, Blue Cheese and Caesar. Dessert sauces with raisins, oranges and vanilla.
A sauce is not an independent dish, but something that can shade and ennoble the taste of the main dish, 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 century. Since seasonings were very expensive then, the authors of sauces were mostly rich nobility.
The five most commonly used ingredients in milk sauce recipes are:
Interesting recipe:
1. Pour milk into a saucepan.
2. Put an onion, cloves, bay leaf there.
3. Warm up but do not boil the milk.
4. Cut off the crust from the stale bread.
5. Put it in the milk-spicy mixture.
6. After it is completely absorbed, boil.
7. Remove laurel and cloves.
8. Boil again, stirring thoroughly.
9. Cool a little and beat with a mixer.
10. Add butter, nutmeg. Salt and add freshly ground black pepper.
11. Serve warm.
Five of the fastest milk sauce recipes:
Helpful Hints:
. If the milk sauce is not stirred while heating, 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.
Spaghetti and pasta are the first things that come to mind when you think of Italy. The pasta itself does not play an important role. Of greater importance is the sauce under which the dish is served.
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Creamy milk sauce with spices
Easy to prepare and extraordinary gentle sauce will give your pasta original taste. Add fried or boiled mushrooms, finely chopped ham or smoked sausages to the gravy, and spaghetti will sparkle with new colors. Making milk gravy is easy. Any hostess will cope with this task. And by adding spices to the classic recipe, you get original dish that guests will admire for a long time.
Ingredients:
- milk (low-fat) - 250 ml;
- flour - 1 tbsp;
- turmeric - a pinch;
- suneli hops - 0.5 tsp;
- fresh greens;
- salt pepper.
Cooking
- Finely chop the greens.
- Put a dry frying pan on the fire. Put flour, warm a little. You don't need to fry it hard.
- Add salt and spices to flour. Mix well.
- Gradually, in a thin stream, pour the milk into the gravy. It is recommended to pour in cold milk. Stir so that the sauce does not burn and there are no lumps. Add chopped greens.
- The dish should not boil. It is enough to hold it for a couple of minutes on low heat, stirring. Until he thickens up. Remove the dressing from the stove.
- The consistency of the dish can be adjusted for yourself by adding more flour, or vice versa, milk. Can do more delicious dressing putting mushrooms, boiled meat, vegetables.
Garlic cream sauce
Cream is used as the main ingredient. They give a light texture and delicate taste. By adding spices or other ingredients, you can enjoy a new taste every time.
Ingredients:
- premium flour - 2 tbsp;
- cream (20%) - 100 g;
- onion - 1 pc.;
- garlic - 2 cloves;
- butter - 2 tablespoons;
- salt;
- ground black pepper;
- nutmeg - a pinch.
Cooking:
- Finely chop garlic and onion. Slightly darken in a preheated pan, until half cooked.
- Pour in the flour. We make a weak fire, stir so that our flour does not burn.
- Pour everything with cream, salt, pepper. Reduce the gas and let the mixture boil. 3-4 minutes is enough. Don't forget to stir.
- After turning off the fire, it is advisable to cover the gravy with a lid, it will become tastier.
- Sprinkle with finely chopped herbs before serving.
Cream cheese sauce
Ingredients:
- cream - 200 g;
- processed cheese - 200 g;
- hard cheese - 150 g;
- sunflower oil- 10 ml;
- basil;
- salt;
- pepper.
Cooking
- Processed cheese must be cut into squares so that it melts faster. Take a small saucepan, put cheese in it, pour in cream, sunflower oil. Sprinkle with spices and wait until the cheese is completely melted and the mass becomes homogeneous. Stir the gravy from time to time.
- Coarsely grate hard cheese.
- Wait for the mixture to boil and reduce the heat. Gradually add hard cheese, remembering to stir so that it melts evenly and does not stray into one lump.
- Stir while cooking. This will give you a uniform consistency. Can be served at the table.
Creamy tomato sauce
Creamy tomato sauce is perfect for spaghetti. Its delicate texture and light sourness, which tomatoes give, will allow you to enjoy a new taste of your favorite dish. The main purpose of the sauce is to make the taste of the dish richer, brighter, to emphasize certain notes. It also helps to even out the consistency.
Ingredients:
- cream (20%) - 200 ml;
- onion - 2 pcs.;
- tomatoes - 2 pcs.;
- tomato paste - 2 tablespoons;
- vegetable oil - 1 tbsp;
- salt / pepper - to taste.
Cooking
- Sauté the tomatoes. After getting rid of the skin, cut into small pieces.
- Fry the onion in half rings. It should soften, but not overcooked. An overcooked onion can give a bad taste to the gravy.
- Put the tomatoes in the pan with the onions. Stir, hold under a closed lid for several minutes.
- Season with pasta, sprinkle with spices. Stew for about 5-7 minutes so that the tomatoes become soft and the whole mixture is more homogeneous.
- After adding the cream, mix everything thoroughly until smooth, boil and boil for a couple of minutes over low heat.
- Turn off the heat, let the dish cool down a bit. Garnish with a sprig of parsley when serving.
This option for preparing the sauce can be varied by changing the proportions of the ingredients or adding new ones. If replace tomato paste on adjika, will appear spicy notes. If you add more cream, the gravy will be softer. If the sauce is thick, you can dilute it with water, bringing to a boil and stirring constantly.
Creamy sour cream spaghetti sauce
Various sauces turn ordinary and familiar pasta into an original one. tasty dish. The combination of ingredients can be different and depends on your imagination and ability to combine products. The most popular spaghetti sauce is cream sauce, the main component of which, as the name suggests, is cream. What to do if the cream is not at hand, but cook delicious sauce I want to? Cream can be easily replaced with sour cream. The taste of the dish will not suffer, gentle creamy taste will remain, while a barely perceptible sourness will be added. Classic recipe sour cream sauce is unusually simple. Even a novice hostess will cope with it.
Ingredients:
- sour cream - 200 g;
- butter - 1 tbsp. l.;
- wheat flour - 1 tbsp;
- salt / pepper - to taste.
Cooking
- Let's start cooking by heating the pan and frying the flour. You do not need to keep it for a long time, a light golden hue will be enough for the dish to get a pleasant creamy color.
- Cut the butter into small cubes and melt in a frying pan with flour.
- Drain the sour cream, add the rest of the ingredients, stir. 5 minutes will be enough to get a tasty and nutritious meal.
- If desired, you can diversify the taste and add finely chopped greens, tomatoes, spices. All possible variations on the theme of the classic sour cream sauce will allow you to enjoy a new taste of your favorite spaghetti every time.
Sour cream sauce with shallots
Real gourmets will be pleased with the preparation of sour cream sauce with dry white wine and shallots.
Ingredients:
- sour cream - 200 ml;
- butter - 1 tbsp;
- wheat flour - 1 tbsp;
- salt / pepper - to taste.
- dry white wine - 50 ml;
- shallots - 100 g;
- lemon juice - 10 ml;
- greens - to taste.
Cooking
- Finely chop the shallot, fry in a pan until golden brown.
- Add flour, mix well so that there are no lumps.
- Pour everything with wine, mix, simmer for 2-3 minutes.
- When the mixture thickens, add the rest of the ingredients.
- The sauce is ready to serve chilled.
How to make Creamy Spaghetti Sauce
Cooking cream sauce does not take much time and does not require expensive and hard-to-find products. Classic cream cheese sauce can be spiced up by adding walnuts. This will not only diversify the taste, but also give the dish a pleasant nutty hue.
Ingredients:
- cream - 200 ml;
- hard cheese - 175 g;
- garlic - 2 cloves;
- walnuts - 50 g;
- salt / pepper - to taste;
- nutmeg - to taste.
How to make sauce
- Fry walnuts in a pan, chop.
- Finely grate hard cheese, so it melts faster.
- Grind the garlic by passing it through a press.
- Pour the cream into a saucepan. Let it heat up on medium heat.
- Put all the ingredients in the cream, bring to a boil. Cook until the mixture becomes thick.
- The gravy is ready. Best served slightly chilled.
Enjoy the taste of your favorite spaghetti with a savory peanut sauce. Making cream sauce does not require special skills. It's fast and easy. The main thing is not to rush and cook everything on low heat, otherwise the dish may burn.
There are some tricks. If you want to make a delicate creamy gravy, you must first fry the flour to the desired shade, and only then add the oil. Don't be surprised if the gravy thickens as it cools. Reheating it before serving will bring it back to its original consistency. Experiment with gravy ingredients and delight your household with new flavors of your favorite dish.
Bon appetit!
