Home Meat What sauce can be made from milk. Kindergarten milk gravy recipe. How to make milk sauce for meatballs

Meat

What sauce can be made from milk. Kindergarten milk gravy recipe. How to make milk sauce for meatballs

Juicy cutlets in milk sauce in a pan - an excellent dish on the dinner table. I will tell you how to make milk sauce for cutlets so that it is tasty and healthy.

Ingredients for cutlets and milk sauce

For cutlets (for 6 servings)

450 g beef pulp
100 g wheat bread
150 ml milk or water
50 g butter
30 g cheese
ground pepper

For milk sauce

150 ml milk
15 g butter,
15 g wheat flour
salt.

How to cook meatballs

Meat cut into cubes, chop into food processor, combine with bread previously soaked in water or milk and chop again.

Dilute the mass with milk or water, salt, pepper and beat well.

How to make milk sauce for meatballs

So, how to make milk sauce for cutlets:

Melt the butter, add flour and sauté with low heat until the smell of a roasted nut appears, but without changing the color.

Cool slightly, dilute with warm milk, salt and boil for 5-7 minutes.

To prevent a film from forming, spread small pieces of butter or margarine on top.

How to cook cutlets with milk sauce

Form cutlets from the cutlet mass, put them on a baking sheet lubricated with oil.

Make a well along each patty and add the milk sauce to the patties.

Now ours, sprinkle with melted butter and bake in the oven at 180 C until cooked.

Now you know how to make milk sauce for cutlets, and you can make delicious and healthy dish for the whole family. Bon Appetit!

More recipes on our website:

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.

This article is intended for persons over 18 years of age.

Are you over 18 already?

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 it 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- 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. At the same time, the taste of the dish will not suffer, the delicate creamy taste will remain, while a subtle 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!

Chapter:
Milk dishes
4th page

DAIRY AND SOUR CREAM SAUCES

milk sauce

Ingredients :
For the thin sauce: 2 cups milk, 1 tbsp. a spoonful of flour, 1 tbsp. a spoonful of butter, salt.
For a medium thick sauce: 2 cups milk, 2 tbsp. spoons of flour, 2 tbsp. tablespoons of butter, salt.
For thick sauce: 2 cups milk, 2.5 tbsp. spoons of flour, 2.5 tbsp. tablespoons of butter, salt.

Cooking

Liquid, medium density and thick milk sauces differ in composition, but the method of preparing them is the same. Fry the flour in butter, then, stirring constantly, dilute it with hot milk, add salt to taste and boil for 5-7 minutes. Liquid sauce is served with hot vegetable and cereal dishes. The sauce of medium density is used when baking vegetables, meat and fish. Thick sauce is used for stuffing.

Milk sauce on potato starch

Ingredients : 3 tbsp. spoons of milk and 2 teaspoons of starch, 2 cups of milk, salt.

Cooking

Dissolve starch in cold milk and gradually, stirring, pour it into boiling milk. Salt the sauce to taste.

Milk sauce with cheese

Ingredients : 1/2 cup thick milk sauce, 2 tbsp. spoons of meat broth, 1 tbsp. a spoon grated cheese, 1 teaspoon butter, salt, red bell pepper.

Cooking

Add meat broth, grated cheese (Swiss, Emmental, etc.) to a thick milk sauce and mix thoroughly. After that, add butter, salt and red bell pepper.

Milk sauce with egg (for potato and cabbage dishes)

Ingredients : 1 tbsp. a spoonful of flour, 1 yolk, 1 tbsp. a spoonful of butter, 1/8 cup milk, broth.

Cooking

Lightly fry the flour in butter, dilute with broth and let the sauce boil for 10-15 minutes, then dilute the egg yolk in milk, pour into the sauce and stir. Instead of the yolk, you can add a chopped boiled egg to the sauce.

Madeira milk sauce

Ingredients : 3 cups cream or milk, 1/2 cup Madeira, 7 egg yolks, 100 g butter, 1/2 cup broth (fish or poultry), ground red pepper, salt.

Cooking

Mix raw yolks with cold cream or milk and boil on a stove or water bath with continuous stirring, without bringing the mixture to a boil. When the mass thickens, remove it from the heat, add the broth, boiled wine, pepper and salt. Then strain the sauce, stirring, warm and season with butter. Serve with stewed fish, game, poultry.

Milk sauce with onions

Ingredients : 2 onions, 1 tbsp. a spoonful of butter, 3 tbsp. spoons of meat broth, 1 cup milk sauce, salt, red spicy pepper..

Cooking

Chop the onion and fry in butter so that its color does not change. Then pour the onion meat broth and bring to readiness in a bowl under the lid. After that, add milk sauce of medium thickness to the broth with onions and cook for 5-7 minutes, then add salt, red hot pepper to taste and rub through a sieve.

Vanilla milk sauce

Ingredients : 2 cups milk, 1 tbsp. a spoonful of flour or starch, 3 yolks, vanillin.

Cooking

Dilute flour or starch with cold milk (1/2 cup). Grind the yolks with sugar, combine with diluted flour and gradually pour in 1/2 cup of hot milk. Flavor the mixture with vanilla and cook until thickened over low heat, stirring constantly. Remove sauce from heat and continue stirring until completely cooled. Serve with creams, puddings, pastries soaked in syrup, etc.

Sour cream sauce (basic)

Ingredients : 1/2 cup sour cream, 1/2 teaspoon salt, a pinch of sugar, pepper.

Cooking

Add the remaining ingredients to the sour cream and mix thoroughly. If you feel the sauce is not acidic enough, you can add vinegar or fruit juice. The taste of the main sour cream sauce can be changed by adding some seasonings to it: mashed hard-boiled egg yolk or a third of a glass of vegetable oil; two tablespoons of finely chopped greens; one tablespoon of tomato puree; one tablespoon of grated onion; one or two teaspoons of mustard.

Natural sour cream sauce

Ingredients : 500 g sour cream, 25 g butter, 25 g flour, spices, salt.

Cooking

Spasser flour until light yellow without oil, cool, combine with butter, add sour cream while stirring, bring the mixture to a boil, salt, add ground pepper, boil for 3-5 minutes, strain, and then bring to a boil again.

Sour cream sauce with white sauce

Ingredients : 500 g sour cream, 2 tbsp. a spoonful of butter, 2 tbsp. tablespoons of flour, 1/4 onion, 1/4 parsley or celery root, 500-600 ml of broth or decoction, spices, salt.

Cooking

Pour the sifted flour into the melted butter and sauté until the flour turns into a slightly creamy color, cool to 60-70 ° C, gradually pour in the bone or meat and bone broth, or a decoction of vegetables with stirring, while each portion of the broth or decoction should be added after , as the previous portion of the broth will completely connect with browned flour. Put parsley or celery (root), onion into the sauce, bring to a boil; boil on low heat for 25-30 minutes. 10-15 minutes before readiness, put salt, peppercorns, bay leaf, then strain the sauce, rub the vegetables and bring the mixture to a boil. Pour sour cream into the hot sauce, bring it to a boil again, boil for 3-5 minutes.

Mayonnaise-sour cream sauce

Ingredients :
Option I: 250 g sour cream, 250 g mayonnaise, 2 tbsp. tablespoons butter, 2 tbsp. spoons of flour, 750-800 ml of broth or vegetable broth, spices, salt.
Option II: 125 g sour cream, 125 g mayonnaise, 3 tbsp. spoons of flour, 700-800 ml of broth or vegetable broth, spices, salt.

Cooking

Spasser flour without fat until slightly creamy, dilute with broth or broth, add sour cream, mayonnaise, salt, mix well, bring to a boil, boil over low heat for 2-3 minutes and strain. Pieces of butter can be added to the finished sauce so that a film does not form on the surface. Mayonnaise-sour cream sauce should be prepared shortly before use. It must be stored in a water bath, stirring occasionally. If the sauce thickens or the oil begins to separate from the total mass of the sauce, add hot broth to it and mix thoroughly until a homogeneous mass is formed.

Hot sour cream sauce
(for potato cutlets, cabbage, carrot and casseroles)

Ingredients : 1 cup sour cream, 1/2 cup vegetable broth, 1 tbsp. a spoonful of flour, 1 tbsp. a spoonful of butter, salt.

Cooking

Lightly fry the flour with butter and dilute with vegetable broth and sour cream. Boil for 5 minutes, add salt to taste and strain.

Sour cream sauce (for vegetable dishes)

Ingredients : 2 yolks, a little mustard, 2 cups sour cream, 4 tbsp. spoons of a 3% solution of vinegar, 20 g of sugar, salt, pepper.

Cooking

Grind the yolks of hard-boiled eggs with mustard and sour cream. Then add vinegar, sugar, salt to taste and ground pepper.

Sour cream sauce with onion

Ingredients : 25 g butter, 2 onions, 1.5 cups hot sour cream sauce, 1 tbsp. spoon of tomato puree, salt.

Cooking

In a frying pan, fry finely chopped onion in butter until tender, then mix with hot sour cream sauce and cook for 5-7 minutes. Then remove from heat, add salt, tomato puree to taste and mix everything. Serve the sauce with cutlets and other meat dishes.

Sour cream sauce with dill

Ingredients : 1 tbsp. a spoonful of flour, 0.5 tbsp. tablespoons butter, 1 cup sour cream, 15 g dill, salt.

Cooking

Lightly fry wheat flour in butter, dilute with sour cream and add chopped dill and salt to taste. Heat to a boil over moderate heat. Serve to boiled meat and fish.

Sour cream sauce with horseradish and grated apple

Ingredients : 100 g horseradish, 1 apple, 1 cup sour cream, vinegar, salt.

Classic milk sauces are made from milk and white sauté with spices. Depending on the purpose, milk sauces can be of various densities.

1. MILK SAUCE
Purpose of the sauce: a thick sauce is used as a filling for stuffed chicken or game cutlets, croquettes, etc.; medium-thick sauce is used for roasting 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 medium density sauce: 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 constantly with a rake, add 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.

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

Prepare this sauce in the same way as liquid milk sauce (64), but add more sugar and vanillin, previously dissolved in a small amount of hot water.

3. MILK SAUCE WITH ONION
Purpose of the sauce prepared according to the 1st method: served with roast lamb, cutlets, etc.
Ingredients: Milk 800, meat broth 150, flour 40, butter 40, onion 250, hot red pepper 0.01.
First way. Sauté finely chopped onion in oil so that its color does not change. Then pour a small amount of broth into the sautéed onion and simmer until cooked in a bowl with a lid.
Combine the onion broth with medium-thickness milk sauce (64) and cook for 5-7 minutes, then add salt, red hot pepper.
Stir the seasoned sauce, wipe and warm 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, onion 200, nutmeg 0.2, hot red pepper 0.01 or ground white 0.1.
The second way. Onion, coarsely chopped, boiled 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 the chopped onion into 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 OIL
Purpose of the sauce: served with boiled and stewed fish dishes.
Ingredients: Milk sauce 300, fish broth 500, cream 150, cancer oil 100, truffles 150, hot red pepper 0.1, lemon 1 pc.

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 in the boiled cream, put salt, red hot pepper and stir. Strain the sauce through a fine sieve or cheesecloth, season with cancer 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 constantly with a whisk, without bringing the mixture to a boil. When the mass thickens, remove it from 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.

I have only two sauces for cutlets in my arsenal: tomato and milk. Both of them complement the taste of cutlets very well.

Today I will offer you a milk sauce for cutlets, which I have been preparing for many years and which is often the basis for more complex sauces such as Bechamel or cheese.

IMPORTANT! The sauce cooks up very quickly. The main thing is that you have dishes with non-stick coating because the sauce can burn. Personally, I use a non-stick pan for these purposes, and it has never let me down.

Prepare your ingredients and get started.

Put the flour into a dry frying pan. We put the pan on the fire and fry the flour a little, literally 3-4 minutes, stirring, we need to dry the flour, it should not turn brown!

Take the pan off the fire. Now add a pinch of salt to the flour.

Pour in a little at first half of the milk and mix the milk with flour well so that no lumps form. You can use a whisk for this.

Now pour in all the remaining milk and put the pan on the fire. Beat the sauce very quickly with a whisk until smooth, literally 2-3 minutes, stirring occasionally.

The sauce will become smooth.

Add a piece of butter to the sauce, cook for another minute and remove from heat.

IMPORTANT: be careful, at the first sign that the sauce starts to stick to the pan, remove it from the heat, the sauce will reach the desired consistency without it.