How to make sauce from flour and milk. Universal recipe for gravy from milk

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 spoonful of grated cheese, 1 teaspoon of 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 hot pepper..

Cooking

Chop the onion and fry in butter so that its color does not change. Then pour the onion with 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. spoons 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 slightly creamy, cool to 60-70 ° C, gradually pour in the bone or meat-and-bone broth, or a decoction of vegetables while stirring, while each portion of the broth or broth should be added after the previous portion of the broth is completely combined with the 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, stir the mixture 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 onions 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 with boiled meat and fish.

Sour cream sauce with horseradish and grated apple

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

Juicy cutlets in milk sauce in a pan are an excellent dish for 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

Cut the meat into cubes, chop in a 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 a tasty and healthy dish for the whole family. Bon appetit!

More recipes on our website:

Milk sauce can include completely different ingredients. But in any case, such a filling turns out to be very tasty and fragrant. It can be added to completely different dishes. For example, it is good to water cutlets, meatballs, fried sausages and other meat products, as well as side dishes.

Today we will tell you about how you can easily and quickly make milk sauce at home. To do this, you do not need many different and outlandish products.

Milk sauce: a classic recipe

This sauce can be used during the preparation of various dishes. For example, they are good for stuffing potato croquettes, sweet donuts, and also used for baking fish and meat. In addition, such a product is often used as a gravy for pancakes, cereals and other side dishes.

But before you make milk sauce, you should definitely decide what you need it for. After all, depending on the goals, it can be thick or liquid, sweet or not.

So, should you prepare a classic milk sauce? The recipe for this fill involves the use of:

Foundation preparation

These ingredients are designed to make a thick milky sauce. If you need medium density gravy, then the first two ingredients should be taken in the amount of 2 large spoons. If you need to get a liquid sauce, then it is advisable to take only 1 large spoon.

After all the ingredients are purchased, you should start preparing the base. To do this, dry the white flour in a hot pan. At the same time, it is not necessary to bring it to a color change. It is only necessary to lightly fry it until a barely noticeable smell of a roasted nut appears. Next, the product must be cooled.

We need this process so that the preparation of milk sauce becomes pleasant, not problematic. After all, calcined flour mixes well with any liquid, without contributing to the appearance of lumps. It should also be noted that roasting it eliminates the paste smell and makes the sauce more palatable.

Final stage

After the flour has been heat-treated, fine salt should be added to it, and a smaller part of the milk should also be poured in. Next, all the ingredients must be thoroughly mixed, while breaking all the lumps formed. In conclusion, it is necessary to pour the rest of the milk into the resulting mass and cook it over low heat for about 6 minutes. At the very end, add butter to the sauce, mix everything thoroughly and boil again.

Serve right to the table

Now you know how to make a classic milk sauce recipe. After the filling is done, it can be safely used for its intended purpose. It should be noted that this sauce is very tasty and fragrant.

Making milk sauce for meatballs

If you cooked cutlets for dinner, but they turned out to be too dry, we recommend that you separately make gravy for them. Ideally, if it is dairy.

So, to prepare a delicious and fragrant sauce, we need:

white flour (preferably sifted) - 2 full large spoons;
fresh butter - about 4 large spoons;
country fat milk - 2 full glasses;
fine salt, ground allspice - add to taste;
nutmeg - 1/4 of a dessert spoon;
egg yolk - from 1 egg;
hard cheese - about 70-80 g.

Cooking method

Milk sauce for cutlets is easy and simple. To do this, you need to take a saucepan or a frying pan, and then melt the butter in it and lay out the white flour. It is recommended to fry the last ingredient until a golden hue appears. Gradually, it is necessary to pour in fresh village milk to the resulting mass. In this case, it is recommended to stir the sauce regularly with a spoon so that unpleasant lumps do not form in it.

After you have formed a fairly liquid mass, it should be cooked over low heat until it thickens. In the process of heat treatment, the sauce must be flavored with salt and allspice, and grated hard cheese and nutmeg must be added to it.

Last but not least, put a raw egg yolk in the milk gravy. Moreover, it must be quickly mixed with other ingredients. This will prevent it from rolling.

Serve right to the table

As you can see, preparing the sauce for cutlets is not very long and difficult. After the products are mixed, the milk gravy should be removed from the stove and immediately used for its intended purpose. As a rule, such a sauce is very often used for serving with meat dishes, including homemade cutlets.

Making a simple sweet sauce

Sweet milk sauce can be used as a delicious addition to pancakes, as well as various casseroles and cheesecakes. It cooks up pretty quickly. It should be noted that it contains such a natural component as honey. If you do not like this product, then it can be easily replaced with regular sugar.

So, to create a sweet milk sauce, we need:

any fresh honey - a large spoon;
non-rancid butter - a large spoon;
country fat milk - about 300 ml;
sifted white flour - 1.5 large spoons;
vanillin - apply to taste.

Cooking process

Before making the sweet sauce, melt butter and fresh honey over very low heat. Next, add the sifted flour to the resulting mixture and mix it thoroughly, rubbing the resulting lumps.

After the described actions, it is required to slowly pour in the village milk into the same bowl, and then boil the whole mass. The heat treatment of these products should not exceed two minutes.

After boiling the ingredients, add a little vanillin to them, and then mix well and remove from the stove. After cooling the sauce a little, it can be immediately presented to guests.

If you notice that lumps remain in the cooled milk gravy, then it is easy to get rid of them using a mixer or blender.

Making mushroom sauce

Creamy mushroom sauce can be used as a tasty and aromatic gravy for any side dishes. To prepare it, we need:

sauce preparation

To make such a gravy, you should wash the mushrooms well, and then chop them in a blender along with the onion heads. Next, the ingredients need to be put in a pan and fried in oil with the addition of pepper and salt.

While the champignons are being cooked, you can start preparing the filling. To do this, add the sifted flour to the cream and beat them with a whisk until all lumps are eliminated. After that, the resulting mass must be poured into the fried mushrooms and onions, and then quickly mix and bring to a boil.

Serving to the table

The most famous sauces were created in the 17th, 18th and 19th centuries. Often the creation of gravies was attributed to representatives of the upper strata of society. They say that the world owes the invention of the white milk sauce "Bechamel" to Louis de Bechamel, the offspring of the first collector of the "Thousand and One Nights", a diplomat and ethnographer of the late 17th century. Charles Marie Francois de Noytel. And yet, traditionally, gravies were named after the components that determined their content. And the beautiful French name "Bechamel" sounds simple to us - milk sauce. It is the easiest to prepare, any novice hostess can handle it with a little attention and patience.

The traditional ingredients of this product are very simple - cold milk, white flour sauteed in butter and various spices. For example, it would be nice to put ground. Please note that the milk must certainly be very cold (otherwise the sauce turns out to be "slippery"), and the oil is fresh and of high quality.

How to make milk sauce? The recipe is very simple: 5 tbsp. l. butter, 4 tbsp. flour, 1 liter of milk. Melt the butter over low heat, add flour and sauté (just fry) for 1-2 minutes. In a thin stream, always with continuous stirring, pour in milk, add salt to taste. This is the basic, basic recipe for this sauce. I must say, it turns out a lot, so it's better to proportionally reduce the mass of ingredients, of course, if you do not need to feed a whole company of guests. Milk sauce does not need to be prepared in advance - it loses its taste. You can diversify the taste by adding crushed Indian walnuts, raw yolks (in a ready-made slightly cooled sauce), grated cheese, black pepper, a drop of vinegar during cooking. There is complete freedom of creativity - it all depends on your taste.

For different dishes, milk sauce is prepared in different consistency. Thick gravy can be used for stuffing, it can be added to cabbage and carrot cutlets. Medium thick sauce - for baking or just as a regular gravy for dishes. In the national Hungarian cuisine there is absolutely irresistible with milk gravy. Raw yolks, black pepper and salt should be added to the main sauce, pitted fish, onions fried with mushrooms and whipped squirrels should be added there. Put all this on the rolled out dough, roll it into a roll and bake.

This great addition can also be poured over lasagna or To do this, prepare the main milk sauce. Stuff the cannelloni, place them tightly in the pan and pour over the gravy, sprinkle with finely chopped parsley. You can cover with foil and put in the oven to bake. Sit down, take a rest. After 10-15 minutes, take it out, remove the foil and sprinkle the dish with grated cheese. Bake until a nice crust forms. When baking lasagna, do not forget to pierce it in several places - this way it will turn out juicier. This dish goes well with ground and just pour white first, then red, then white again. Your dish will look very beautiful.

Black pepper, garlic and other spicy seasonings can be added to the milk sauce for meat. It turns out quite original.

Sweet milk sauce brings back kindergarten memories. Remember, for an afternoon snack they gave a casserole, watered with something subtly tasty. It was a milky sweet sauce. To prepare it, add sugar, vanillin, 1-2 yolks to the main gravy to taste. If desired, you can add a little sweet condensed milk.

Milk gravy can be the main ingredient in cake cream. Boil a very thick milk sauce, cool, add 1-2 yolks mashed with sugar, whipped protein. Remove the butter from the refrigerator, let it "melt" at room temperature for 3-4 hours and gradually add the finished product to the butter, stirring continuously. Put sugar to taste, add vanilla, if desired - a couple of drops of rum, lemon or orange zest. Try, fantasize and create! Bon appetit!

The classic milk sauce is nothing more than the world-famous bechamel sauce. Every cook knows how to cook it. And having learned how to cook such a sauce quickly and correctly, you can, using various additives to taste, vary both the shade of aroma and taste, and the consistency of the sauce.

Bechamel is very easy to make. However, to achieve the perfect result, you need to know a few secrets. I will gladly share all the secrets with you!

And to show how easy it is to change the basic recipe, we will cook not a classic bechamel, but with the addition of cheese. And we get a delicious milk sauce for fish.

Total cooking time - 0 hours 10 minutes
Active cooking time - 0 hours 10 minutes
Cost - very economical
Calorie content per 100 gr - 214 kcal
Servings - 5 servings

How to make milk sauce for fish

Ingredients:

Milk - 1 tbsp. (200 ml)
Wheat flour - 2 tbsp.
Butter - 2 tbsp.
Hard cheese - 70 g
Salt - to taste

Cooking:

So, for the classic bechamel recipe, we need products that every housewife usually has in the refrigerator: milk, butter and flour. All! This is enough to make the base for the sauce.

Often in recipes there are such equivalent replacements: butter - for margarine, flour - for starch.

Previously, I was calm about margarine, but over time, firstly, I realized that such fat often contains vegetable components, and secondly, no matter how margarine makes the dish cheaper, you will still feel a difference in taste. It tastes better with butter, but I won’t insist too much.

As for starch, it can serve as a sauce thickener, but the technology for introducing it into the sauce is somewhat different (I will talk about this in more detail at the appropriate stage).

Before preparing the sauce, be sure to collect all the ingredients so that they are at your fingertips. Because the sauce cooks very quickly and will require your constant attention. Therefore, let's start by measuring the right amount of flour and butter and grating hard cheese.

For 1 glass of milk, take 2 tablespoons of flour and 2 tablespoons of butter if you plan to make a thick milk sauce. So thick that it sticks to a piece of fish, sliding heavily onto a plate. If you need a rarer sauce, then take 1.5 tablespoons of flour and butter. If desired, make a rare sauce - 1 tablespoon. A rare sauce is often prepared in order to stew or bake a dish in it.

You can use any cheese for the sauce. Which one you take - you will get such an accent of taste. I used regular hard cheese ("Russian") because I wanted to enhance the creamy, milky notes of the sauce.

First of all, we send butter to a hot frying pan and melt it. Watch carefully - the oil should not boil. Enough to melt it.

Now gradually add the flour to the butter. Add little by little, stirring all the time. No need to overcook the flour. Let it be slightly golden in color, the whole oily-flour mixture should be the color of ripe wheat. As a result, we got the so-called white roux (the term for French cuisine).

It could have been done differently. In a dry hot frying pan, calcine the flour, stirring thoroughly, then add the already melted butter into it. The end result should be the same in both cases.

If you use starch instead of flour as a thickener, then it does not need to be calcined or fried. Starch is immediately combined with milk, mixed and added to melted butter.

Add milk to the butter-flour mixture. I read different opinions about what temperature milk should be. For myself, I chose the easiest way - I add milk at room temperature to the pan. It’s easier for me and I didn’t notice any special pitfalls in using cold milk.

After adding milk, stir the sauce all the time and cook for about 4-5 minutes. At first it will seem to you that the sauce is very liquid, but it will take just a couple of minutes and the sauce will begin to thicken rapidly. At this stage, you need to add flavoring accents: salt, pepper, nutmeg, sugar and vanillin (for sweet dishes), etc. I limited myself to salt and grated cheese.

A very important nuance. No need to add acidic ingredients to the milk sauce. For example, such as: lemon juice, wine, vinegar and so on. The fact is that when adding acid, the sauce will almost certainly curdle. And then you have to redo everything. In the case of fish, it is better to pour the finished portioned piece with lemon juice, and only then put a spoonful of ready-made bechamel milk sauce with cheese on top.

Also, when thinking about the density of the future sauce, do not forget that you will add cheese. Cheese will add thickness and volume, which means you need to reduce the amount of flour and butter in advance (although my family likes milk sauce to be thick, so I put a small piece of cheese to the same 2 tablespoons of flour and butter). In addition, the cheese itself has a salty taste (especially blue cheeses), so be careful with salt.

Ready sauce is often recommended to strain. I do not have such a need - the sauce comes out uniform and beautiful. Therefore, I immediately serve it hot with pink salmon baked in a sleeve with spices and rose wine. I like to add an unusual taste and aroma to my dishes, so I flavored the sauce with a sprig of fresh catnip (a type of mint with lemon essential oils).

How to make sauce from flour and milk. Universal recipe for gravy from milk

DAIRY AND SOUR CREAM SAUCES