White sauce without flour recipe. Basic ingredients for white sauce

Well-prepared sauce, able to give even a simple dish unforgettable taste. You can just bring it to the table fried chicken or pork, but if they are supplemented with a 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 course. It emphasizes, complements and improves 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 sauces can be found among them.

Meat sauces can be sweet and sour, spicy, savory or spicy. They can be watered over the dish, served separately in bowls, they can be stewed or baked.

Sweet and sour meat sauce

Sweet and sour sauces have sour taste with gentle sweet note and bitterness, which, combined, give the meat unique taste. China is considered the homeland, but since such 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.

Sour sweet sauce to meat improves the digestion of fatty foods that are difficult for the stomach to cope with.

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

In Chinese

• 120 ml. apple or orange juice;
• medium bulb;
• 5 cm 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;

Rub on fine grater 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 a few minutes. Dissolve cornstarch in water, and, stirring in a thin stream, pour into the pan. Wait for the sauce to thicken and remove it from the heat.

with pineapple

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

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

Cranberry meat sauce

This sauce will delight you with a fresh, bright and non-standard taste. Berry flavor will complement any meat or chicken, making the dish tender.

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

Place onion with cranberries in a saucepan and cover with a glass of water. Cook over low heat for 10 minutes. under a closed lid. Blend the mixture with a blender until smooth and add the rest of the ingredients. Put on fire and boil for 30 minutes. or until it has the consistency of ketchup.

This sauce is prepared from a glass of sour cream, a tablespoon of flour and butter. You need to melt the butter in a frying pan, then put the flour on it and fry everything. After, stirring constantly, pour in sour cream, bring to the desired density and season with spices. As seasonings, you can use garlic, dill, green onion, pepper and basil.

Few people know this gravy. After all, enough a large number of housewives used to do classic sauces using tomato paste. However, sometimes you really want to surprise your guests and cook something for them. unusual dish with cream dressing.

Quick and delicious white sauce: recipe

This dressing is ideal for a side dish, as well as hot salads and meats. It should be noted that this is the easiest sauce to prepare, which does not require many different components.

So what ingredients do you need to purchase to make delicious white sauce? The recipe for this dressing requires the use of the following products:

• natural butter - 3 large spoons;
• high-grade light flour - 2 large spoons with a slide;
• fresh milk of maximum fat content - 2 full glasses;
• sea ​​salt and a mixture of crushed peppers - apply at your own discretion and taste.

Step by step cooking method

How to make white main sauce yourself? The recipe for such a dressing requires the use of a thick-walled small bowl or saucepan. It is necessary to place natural butter in it, and then melt it very slowly on the stove so that the cooking oil does not burn. After that, it is necessary to pour high-grade flour into the dishes and mix everything thoroughly.

In conclusion, you need to separately heat the milk in a bowl, without bringing it to a boil. Further warm product pour in a thin stream to the rest of the ingredients. At the same time, all components must be regularly mixed with a large spoon so that lumps do not form in the sauce. After boiling the dressing for another 2 minutes, it should be removed from the heat and immediately used for its intended purpose.

We make a delicious creamy sauce with champignons

Almost everyone likes the recipe for white sauce with mushrooms. After all, such a dressing turns out to be very fragrant and tasty. It can be served with any side dish. For example, a dish of mushroom sauce and potatoes is very tasty, boiled pasta, rice or buckwheat porridge. In addition, this dressing is ideal for preparing hearty and fragrant homemade pizza.

So, what should be purchased to make mushroom white sauce? The recipe for this dressing recommends using the following ingredients:

• fresh champignons - about 400 g;
• high-grade light flour - 2 full large spoons;
• deodorized vegetable oil - 40 ml;
• natural butter - 20 g;
• sweet bulbs, not very large - 2 pcs.;
• sour cream as fresh and fat as possible - 100 g;
• sea ​​salt, dill and chopped pepper mixture - apply to taste and desire.

Food preparation

Before making the mushroom white pizza sauce, the recipe of which we are considering, you should process all the ingredients one by one. First you need to wash well. fresh champignons, and then cut them into thin slices along the caps and legs. After that, you need to peel the sweet onions and finely chop them into cubes. As for dill greens, it should only be chopped with a knife.

Roasting on the stove

How should mushroom white pizza sauce be cooked? The recipe for this dressing recommends using a deep saucepan. Pour deodorized vegetable oil into it, and then put the mushrooms, wait for the excess liquid to evaporate completely and fry until golden color. Also, chopped sweet onions must be added to the champignons. This vegetable will give the sauce a special aroma and taste.

Stewing dishes

After the ingredients are well fried, natural butter and the freshest sour cream should be added to them. After mixing the components, they need to be additionally flavored with a mixture of chopped peppers, salt and herbs, as well as high-grade flour. In this composition, it is advisable to simmer the products under the lid for about 5-7 more minutes.

After the described steps, the mushroom white sauce should be removed from the stove, and then used to make delicious homemade pizza or serve along with some side dish.

Cooking delicious meat sauce

White sauce for meat, the recipe of which involves the use of only simple and available ingredients, can be served both boiled and baked or grilled steak. This dressing will make your meal even tastier and richer. For this we need:

• any meat broth - about 2 cups;
• high-grade light flour - ½ cup;
• natural butter - 2 large spoons;
• dill and parsley - use to taste;
• onion lettuce - 1 pc.;
• lavrushka - a few leaves;
• allspice peas - a few pieces;
• freshly squeezed lemon juice - apply to taste;
• sea ​​salt is not very large - use at your discretion.

Cooking process

How to make white sauce for meat yourself? The recipe for this dressing recommends using a small skillet. Melt the butter in it, and then add high-grade flour and fry everything well until light yellow. Next, the ingredients need to be diluted with broth. After that, to practically ready sauce you need to add chopped greens, separately fried in oil onion, as well as lavrushka and peppercorns.

After mixing the products, they should be cooked on low heat for about half an hour. At the end, the sauce must be removed from the stove, seasoned with butter and fresh juice lemon. Serve ready white dressing to the table, preferably in a warm state, along with veal, rabbit or chicken.

White Bechamel Sauce: Instant Recipe

Bechamel sauce is the famous french dressing which has a special taste and aroma. Previously, such a dish was made by long boiling down a mixture of meat broth with cream. Today, Bechamel sauce is a butter-flour dressing with milk.

It should be noted that such a dish is good to use as a fragrant gravy for various dishes. But often the presented sauce is used as the basis for other sauces and soups.

So, to prepare the Bechamel sauce, we need:

• high-grade flour - 2 large spoons;
• creamy natural oil- 2 large spoons;
• milk as fat and fresh as possible (if desired, you can use cream) - 2 cups;
• nutmeg - ½ a small spoon;
• salt is not very large iodized - ½ a small spoon;
• ground white pepper - ½ a small spoon.

Cooking method

To make Bechamel French sauce yourself, you need to take an ordinary dry frying pan, heat it up strongly, and then add high-grade flour. It is desirable to fry the flour ingredient for about 5-8 minutes. After that, natural butter should be added to it and fat milk or heavy cream.

After thoroughly mixing the components, they need to be flavored with nutmeg, ground white pepper and salt. If you need to get a liquid sauce, then a little more milk can be added to the main ingredients. If, on the contrary, it is thick, then it should be boiled over low heat until it acquires the consistency you need. After the actions taken, the Bechamel sauce is considered fully cooked. It can be safely served at the table along with a side dish or meat. Bon appetit!

White sauces are prepared on the basis of dairy products with the addition of various spices and seasonings, so they are distinguished by a delicate texture and pleasant taste. creamy taste. As the French say, good sauce you can even eat a newspaper. However, there is some truth in any joke, because ordinary dishes, if served with a good sauce, turn into delicacies. Let's talk about how to prepare white sauce and what dishes it suits.

Classic White Bechamel Sauce Recipe

Author of this unique sauce- Personal chef of Louis XIV Louis de Bechamel, and now the sauce is considered the most popular in European cuisine. Cooking is within the power of even a novice cook, and the easiest way involves toasting flour in butter and then mixing it with milk.

Melt 50 g of butter in a frying pan or heavy-bottomed saucepan, pour 50 g wheat flour premium and sauté over low heat until the flour has a nice golden hue. Gradually pour 1 liter of cold milk into the flour - literally 1 tbsp. l., so that lumps do not form. Bring to a boil and simmer the sauce over low heat, stirring constantly, until it thickens and resembles liquid sour cream. Add a pinch of salt to the bechamel and nutmeg, remove from heat and serve with salads, meat, fish, vegetables and side dishes. The sauce can be supplemented with fresh herbs, mushrooms, garlic and exotic seasonings.

Mornay sauce: a French classic with a modern twist

If you have mastered the technology of making white bechamel sauce, you can diversify the recipe by adding additional ingredients, and replace milk with sour cream, fermented baked milk or cream. There are many other sauces based on béchamel sauce, such as mornay, for which you also have to fry 1 tbsp. l. flour in 50 g butter. Actually, this is where the similarity with bechamel sauce ends, because then 200 ml of cream is poured into the flour, brought to a boil with constant stirring, and when the sauce thickens, a pinch of nutmeg and 50 g are added to it. grated cheese- Parmesan, Gruyère or Emmental. The sauce can be slightly salted, given that the cheese is already salty. When the cheese dissolves in the cream, the mixture is cooled and the yolk is mixed into it. Morne is often used for baking, as it makes dishes juicy and tender.

Garlic sauce: recipe with photo

White garlic sauce is prepared on the basis of cream or sour cream and has an incredible taste and aroma. There are many recipes garlic sauce with various ingredients and seasonings. Try making a cream sauce, which is a bit like béchamel, as you will have to sauté the flour in butter along with the onions and garlic.

So, sauté finely chopped onion and 4 chopped cloves of garlic in 30 g of butter until golden brown, add 1 tbsp. l. flour and fry for 3 minutes. Pour 250 ml of cream into the mixture in a thin stream, stirring constantly so that there are no lumps, bring the sauce to a boil, salt, pepper and cool. This amazing gravy is suitable for all dishes, but especially for potatoes, vegetables, meat and fish.

There is an easier way to prepare white sauce with garlic: to 8 tbsp. l. sour cream, 6 cloves of garlic, finely chopped bunch of dill and a little salt are added, and then everything is whipped with a submersible blender.

Tartar sauce: step by step recipe with photo

Another French sauce, which is made on the basis of boiled egg yolk and vegetable oil with the obligatory addition of green onions. Many cooks put chopped pickled cucumbers, garlic and capers in tartare, although this is not necessary. Delicious and original gas station Ideal for fish and seafood, adding new fresh notes to their taste. Tartar sauce at home is easy to prepare, there are many recipes for it - it all depends on your preferences.

To prepare the sauce, hard-boil the eggs and beat 2 egg yolks until fine crumbs. Add to the mass 1 tbsp. l. mustard and beat with a blender until smooth, then gradually pour in 30 ml of vegetable oil, without stopping whisking. Salt and pepper the sauce to taste, pour in 1 tbsp. l. lemon juice, add 50 g of pickled cucumbers cut into small cubes or grated and a few sprigs of any chopped greens. Tartar sauce, the recipe with photos of which you will find on the site, should not be stored for more than two days: it may deteriorate.

Tartar can be prepared in different variations - with sour cream and mayonnaise without eggs, add a little dry wine or Tabasco sauce to it, add tomatoes, mozzarella and fish of different varieties.

American white ranch sauce

The sauce was invented by an American rancher in Alaska, where youth companies stopped for picnics. They liked the white sauce that was served with salads so much that they soon began to sell it separately in small jars. It is prepared very simply, snacks with it are much tastier, as you can see for yourself.

Mix 250 ml of mayonnaise and 125 ml of sour cream, add half a finely chopped onion, a clove of minced garlic, 1 tsp each. dried green onions, dill and parsley, salt and pepper the sauce with black and white pepper, slightly sweeten with 1 tsp. Sahara. Instead of sour cream, you can use buttermilk, and dried herbs can be replaced with fresh ones, so it will come out much tastier. By the way, there is another interesting option sauce, where raw yolks whipped with vegetable oil and milk in a water bath, mixed with garlic, herbs, salt, sugar and black pepper - this is a little more difficult to prepare.

The sauce should stand in the refrigerator for half an hour, then you can season salads with it.

White egg butter hollandaise sauce

An unusually tender and airy sauce is prepared on the basis of a white sauce made from 50 g of flour, fried in 50 g of butter and diluted with 1.1 liters of meat broth. White sauce is cooked for 40 minutes with constant stirring. To avoid lumps, strain it through a sieve.

Then mix in a saucepan 6 egg yolks and 100 g of white sauce, heat in a water bath and rub well with a wooden spatula. When the mass thickens a little, pour 300 g of melted butter and 25 ml of lemon juice into it in a thin stream. Dilute the thickened sauce with a couple of tablespoons of meat, fish or vegetable broth, salt, pepper and strain. Before serving, stir in heavy whipped cream into the sauce and beat with a whisk until smooth, while for 450 ml of sauce it is enough to take 75 g of cream. White hollandaise sauce served with fish and vegetables - they are most harmoniously combined with it cauliflower and asparagus.

Sour cream sauce and its varieties

To prepare a variety of sour cream sauces, you first need to make sour cream base. Fry 1 tbsp. l. flour in 20 g of butter, pour 300 g of boiled sour cream into butter flour, salt, pepper and boil again for a few seconds. In a sour cream base, you can add an onion fried in butter, tomato puree, grated cheese, shredded boiled eggs, shrimps, capers, garlic, fried mushrooms, herbs and spices. sour cream sauce it’s good to dress salads, eat pancakes and pancakes with it, dip dumplings and potato pancakes into it, often serve it with dumplings, potatoes, meat and fish dishes.

A few secrets of making white sauces

Take only fresh products for sauces, because the sauce is not eaten immediately and it will have to stand for several days. If you are making a broth sauce, boil meat broth on the bones, fish - on pre-cleaned heads and tails, and vegetable - on fresh vegetables with the obligatory addition of fresh aromatic herbs.

Pour the liquid into the sautéed flour in small portions, carefully rubbing, because even microscopic lumps will spoil the taste of the dish. Instead of flour, starch can be used, in which case it does not need to be fried in oil. When using egg yolks as a thickener, don't bring the sauce to a boil or the yolks will cook. If the sauce is thick, add an ice cube to it - the consistency will become more liquid, but the taste will not change.

For piquancy, white sauce is seasoned with any spices, it always turns out soft and tender, because the milky-creamy taste muffles sharp and spicy notes.

You can also prepare a sweet sauce for desserts, only in this case sugar, honey, vanilla, cinnamon, cardamom and cocoa are added instead of salt and pepper - this sauce is suitable for casseroles, cheesecakes and pancakes.

Life without sauces is boring and monotonous, so if you want to contribute to daily diet zest, serve dishes with gourmet dressing. Even the usual boiled potatoes, poured with sour cream or cream sauce, looks like a delicacy. Live bright and tasty!

In the book “Exemplary Household Kitchen” of 1910, this sauce is called “White Hot Russian Sauce”, it is also in the section french sauces It's called Basic French White Veloute Sauce. By adding various ingredients and spices, you can create a wonderful and harmonious sauce. It is very simple to make, and thanks to the advice from this wise book, the sauce does not delaminate. At least I did it many times over the course of two weeks and this dirty trick never happened. If you do according to the instructions, you will get a gentle, silky, soft sauce.

Below I will give the exact amount of ingredients, but first, here is a tip from the book for you (sorry, but I did not add yat in the quote):

“For white hot sauce, take half the weight of butter by weight of the flour taken; if the product is measured in spoons or glasses, then the butter is measured in melted form and also half as much against flour, namely: if 2 tablespoons of oil are taken, then 4 tablespoons of flour are taken.

For 3 servings you need:

• 16 gr butter
• 28 grams of flour (this is my 2.5 tablespoons without a slide)
• hot broth (if you are preparing fish sauce, then add fish broth, if the meat is meat, if the bird is the appropriate broth). “Passerovki are diluted with broth in such an amount that at first a completely liquid sauce is obtained, for 1 tbsp. flour - 2 cups hot broth

If you don't have a scale, then follow the advice above and measure with spoons, but keep in mind that a spoonful of flour is enough for 3 servings of the sauce.

We prepare the products, weigh everything, cut the butter into cubes.

In a deep saucepan, in my case - a ladle, put the oil and put on small fire. When the butter melts, add all the flour and mix with a wooden or silicone spatula. Do not stir with a metal spoon!

We interfere until hot so that when you touch your fingers before sautéing, you cannot hold it with your fingers. It is important not to overdo it, otherwise the browning will turn red, and we need white.

Now you need to combine the passerovka and the broth. First, you need to pour the broth into the passerovka, and not vice versa. Secondly, in order for the sauce to turn out smooth and without lumps, to have a good color and taste, you need to pour HOT broth and in parts, while it is necessary to interfere non-stop so that lumps do not turn out.

Now the sauce needs to be boiled over low heat, i.e. “plant”, this will take time and you can not leave the sauce unattended. Stir the sauce from time to time so it doesn't burn. It may seem like a lot of fuss with the sauce, but it's not.

During boiling, oily foam and oil always appear on the surface of the sauce. It must be removed so that the sauce does not get a greasy taste. The book says that even the smell of fat may appear. For the experiment, I made the sauce without removing the oil from the surface, something terrible and ugly came out, because this oil looks ugly and combines with the sauce. In general, horror-horror.

When the oil stops escaping, the sauce is ready. We plant it to the density you need. There are 4 degrees of sauce density:

• Sauce, like heavy cream (drips from a spatula), served separately in gravy boats
• Sauce like fat sour cream(covers the spatula with a light coating), used for stewing
• The sauce, like thick sour cream (covers the spatula with a thick coating), is used for sauce dishes.
• Sauce like thick puree(should stay on the spatula without dripping), used to cover or lubricate this dish

The finished sauce must be strained through a clean sieve so that it is completely smooth. “Before serving, it is sometimes seasoned with sour cream, vinegar, citric acid, tomato puree, marinade, etc. After the addition of additional products, the sauce must be boiled to get their taste.”