Basic white sauce recipe. White Sauce Basics

You need to start cooking white sauce by sautéing flour. To do this, you need to take a dry frying pan, pour flour into it and put on a fire slightly below medium. The flour in the pan must be constantly (!) Stirred with a spatula so that it evenly “roasts”. The color of the flour should change from white to light cream (not red, not brown, but a delicate cream shade).

If you overcook the flour and bring it to brown, then you will not have a basic white sauce, but a red sauce (this is a separate type of sauces, and it also has the right to be, but it has nothing to do with our recipe, so be careful and attentive ).

As soon as the flour has changed color, you need to turn off the heat and leave the pan to cool. The temperature should drop slightly - to about 60-70 degrees (it will take about 3-4 minutes).

Add ¼ of the prepared HOT broth to the slightly cooled flour and turn on the fire again.

A few words about the broth. It can be brewed from pork, beef meat, poultry or vegetables. If you have a broth with salt, then this must be taken into account when adding salt to ready sauce.

So, after adding ¼ of the broth to the flour, you will get a thick, lumpy mixture. At this stage, you need to stir very actively with a spatula or whisk, trying to break up all the lumps.

When the mixture becomes more homogeneous, you can add the remaining broth and mix the contents of the pan. Should be pretty liquid foundation- it should be so, because the sauce will still cook for 25-30 minutes.

Finely dice the onion and parsley root or celery.

Add the vegetables to the liquid mixture and simmer uncovered for 25-30 minutes. Stir the sauce from time to time.

During cooking, the vegetables will give off their flavor, and the finished sauce will have a delicate, barely perceptible taste of onions and roots.

How to determine that the sauce is ready and you can stop the cooking process? Run a spatula along the bottom of the pan. If a path has formed and the sauce slowly flows inward, you're done.

Now the sauce needs to be rubbed through a sieve in order to get rid of pieces of vegetables.

You can beat everything in a blender, but the taste of the sauce will be too bright and onion.

So, with a spatula, grind the sauce through a fine sieve and return it to the pan or saucepan again.

Bring the sauce to a boil, but do not boil. As soon as small bubbles appear, turn off the fire.

Now you can add salt to the sauce, butter…

... and also add lemon juice taste.

white sauce — classic addition to a variety of dishes that you cook at home. Try it for chicken, pizza, fish or meat.

• butter - 60 gr
• wheat flour - 40 gr
• water - 0.5 l
• salt - 0.5 tsp
• egg yolk - 1 pc.
• lemon juice - from 0.5 pcs

First you need to take a deep saucepan and melt the butter in it. You need to cook on a very low heat so that the oil does not start to burn. Then add flour and mix thoroughly.

Next, you need to separate creamy mixture chilled boiled water or broth, if possible. Once the sauce has been sufficiently diluted with water, you need to add in the indicated sequence the following ingredients- salt, black ground pepper and yolk.

The sauce must be put on fire and beat with a whisk until it begins to boil. As soon as the sauce boils, it must be immediately removed from the heat.

Then add the second half of the butter to the sauce, pour in the juice of half a lemon or one tablespoon of vinegar. Mix everything thoroughly until a homogeneous mass is obtained. The butter should melt completely. Finely chopped fresh herbs can also be added to the finished sauce. For example, parsley, dill, green onion and chopped thyme.

The finished sauce must be transferred to a gravy boat or immediately on ready meal. The sauce can also be stored in an airtight container for two to three days. It is better to serve the sauce chilled, as the taste of the sauce is revealed brighter. Making the sauce is not at all difficult, it does not require huge costs and time. That's why this recipe you can safely take note. Cook with pleasure!

Recipe 2: white sauce on vegetable broth

• onion - 1 pc.
• butter - 1 tbsp
• flour - 1 dec.l.
• vegetable broth- 1 glass
• lemon juice - 0.5 tsp
• butter - 1 tsp

Onion (1 pc) finely chopped, if desired, also chop the celery root or parsley, if you like more rich taste. Onions separately or with roots are simmered in butter (1 tbsp. Spoon) until the pieces are transparent.

Pour 1 dessert spoon flour and stir it in a pan with onions in a circular motion until it becomes creamy. You can not add unfried flour to the sauce, this spoils the taste of the sauce and appears viscous.

We heat the salted broth or vegetable broth (1 cup) and add it to the pan with onions and flour, stir well so that lumps do not form. However, salted broth helps to avoid lumps. Add ground pepper, bring to a boil and let the sauce thicken over very low heat. Keep in mind that the sauce thickens as it cools, so you can add more if needed. a small amount of broth.

If you want to remove the onion, then you need to pass the sauce through a sieve. You can also grind the onion in the sauce until smooth using a blender.

At the end, add ½ teaspoon lemon juice and 1 teaspoon butter so that there is no film.

Recipe 3, step by step: white sauce with mushrooms

• Fresh mushrooms 100–150 gr.
• Butter 2 tablespoons
• Vegetable oil to taste
• Salt to taste
• Ground black pepper to taste
• Ground red pepper to taste
• Wheat flour ( top grade) 1–2 tablespoons
• Fish broth 2 cups
• Fatty sour cream 2-3 tablespoons

When choosing fresh mushrooms, pay attention to the fact that the mushroom caps are strong, without any signs of spoilage. Choose mushrooms to your liking, you can even take fresh champignons, but the taste of the sauce will not be as rich and fragrant as from "wild" mushrooms.

It is best to use porcini mushrooms for the sauce, as when heat treatment they do not lose their color and aroma. Fresh mushrooms must be cleaned and, after pouring into a colander or sieve, rinse thoroughly under cold water. Let the water drain.

Chopped and washed mushrooms small pieces. If the mushrooms are very small, then they can not be cut.

We take a saucepan and melt in it for gas stove butter, add finely chopped fresh mushrooms, sprinkle with black and red ground pepper. Next, simmer under a closed lid over medium heat for 15 - 20 minutes, stirring with a wooden spatula. During this time, all the juice released by the mushrooms should evaporate.

Sprinkle the stewed mushrooms with wheat flour, stirring them continuously with a spatula, then pour in fish broth, vegetable oil and add fatty sour cream, mix everything thoroughly with a spatula and cook for another 5 minutes over medium heat, stirring constantly. Remove saucepan from heat. White mushroom sauce ready for the fish!

Recipe 4: barbecue sauce with sour cream (with photo)

• Two glasses of kefir
• 200 grams of sour cream
• A bunch of any fresh herbs
• 1-2 fresh cucumbers
• Garlic to taste
• Salt to taste
• Half teaspoon ground black pepper
• A pinch each of rosemary, basil and thyme

For white sauce will do any fresh herbs- cilantro, parsley, dill. But green onions should not be added - it will kill the taste of other products and add bitterness. It is better to wash it and offer it to barbecue as fresh herbs. Finely chop the parsley (precisely finely, the smaller the better). Set aside some.

Peel the garlic cloves, cut into small cubes.

Put the herbs and garlic in a bowl or mortar. Add a little salt and mash so that the greens give juice, and the garlic turns into gruel.

Grated fresh cucumber for sauce fine grater. When grated, put in a colander for 10 minutes to remove excess juice.

Kefir and sour cream (or other dairy products) are taken in a ratio of 2: 1 - a part of sour cream is added to two parts of kefir. In our version, two glasses of kefir must be mixed with a glass of sour cream.

Add to fermented milk base grated cucumber. Stir.

Now you need to put all the greens and add the greens mashed with garlic. Salt and pepper to taste.

Stir the sauce. Add dried herbs or not is a matter of taste. Basil, thyme and rosemary give pleasant aroma, the sauce is rich, with a pronounced taste of spices and spices.

Taste the white sauce, if necessary - add what is missing or add kefir if you overdid it with seasonings. Put the finished white sauce in the refrigerator to cool properly and soak in flavors. Then serve with shish kebab, which is eaten with the hands, dipping pieces of meat in fragrant sauce. Delicious!

Recipe 5: White Cream Sauce with Mushrooms

• Mushrooms - 300 gr.
• Bulb onion (1 pc.) - 120 gr.
• Cream 15% - 100 ml.
• Sour cream 20% - 100 gr.
• Butter - 25 gr.
• Flour - 30 gr.
• Water - 50 ml.
• Salt (to taste) - 5 gr.
• Ground black pepper (to taste) - 5 gr.

Finely chop the onion.

Clean and wash the mushrooms. Cut into small pieces.

Heat up butter in a frying pan. Fry the onion until golden brown.

Add mushrooms and sauté until soft.

Salt the mushrooms a little. Sprinkle with flour and mix well.

Pour in hot water, add cream and sour cream. Mix.

Bring the sauce to a boil, but do not boil. Add salt and pepper to taste. Remove from fire.

Recipe 6: White Garlic Sauce for Vegetables

• Sour cream - 4 tbsp;
• Garlic - 3-4 cloves;
• Salt - to taste;
• Fresh dill - 0.5 bunch.

Add salt to taste to sour cream and squeeze the garlic with a garlic press.

Chop dill very finely and add to sour cream.

The mixture can be whipped with a fork or immersion blender. For a blender, it is better to increase the proportions, since it is inconvenient to beat a small amount of sauce.

Transfer the sauce to a saucepan and serve immediately. You can store this sauce for a day, but I prefer to always make it fresh.

Recipe 7: main white sauce on broth

• Broth - 2 cups
• Flour - 1.5 tbsp. spoons
• Butter - 20 g
• Onion - 0.5-1 pc.
• Celery root - 20 g
• or Parsley root - 20 g
• Citric acid - on the tip of a knife
• Bay leaf - 1-2 pcs.
• Ground black pepper - 1 pinch

Melt butter (10 g).

Throw in the flour.

The flour is sautéed in butter until a light cream color appears (3 minutes over medium heat).

Strain the broth.

The flour is gradually diluted with white strained broth.

Hot broth is poured into flour sauteing in small doses, continuously stirring in one direction (in this way the elasticity of the sauce is achieved), and the mass is brought to the consistency of thick sour cream.

Pour in the rest of the broth and stir well until a homogeneous mass is formed.

Roots and vegetables are peeled and finely chopped.

Heat the remaining oil (10 g), sauté, stirring, vegetables and roots over medium heat until transparent (7 minutes).

Then finely chopped browned roots and onions, spices are placed in the sauce and boiled for 30-40 minutes.

When the sauce boils, the resulting foam is removed.

The finished sauce is filtered, the vegetables are rubbed through a sieve, citric acid is added and the sauce is brought to a boil.

The main white sauce is ready.

Parsley or celery can be boiled in the sauce, not browned. In order not to form a film on the surface of the sauce, you need to put pieces of butter in the sauce.

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 a sauce for fish, then add fish broth, if meat - meat, if poultry - 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(drains from the spatula), served separately in gravy boats
• Sauce like fat sour cream(covers the spatula with a light touch), used for stewing
• Sauce like thick sour cream(covers the spatula with a thick coating), 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.”

White sauces - what they are, what they are made from, what dishes they eat with. Their distinctive features and benefits.

White sauces - features and basics of cooking

Absolutely any sauce is NOT a dish, a sauce is always just a tool with which experienced and knowledgeable chefs can make the taste of any dish simply unrealistically perfect!

No wonder the French, well-known gourmets, like to say that any mistakes in the preparation of a dish that affect not only its taste, but also its appearance, an intelligent chef can always “cover up” with sauce.

What is white sauce?

As mentioned above, the sauce is just a tool, namely, an additive to the dish.

We can say that the sauce is seasoning in liquid form for any dish.

In the 18th century, the sauce was called "slurry, which is always served with meat."

The sauce is a gravy that is served separately. “Never pour gravy directly on the dish, but always serve it separately” - this is the rule that was followed some 100-150 years ago.

Modern cooking no longer adheres to such “strict rules”, and the sauce is often served as part of the cooked dish.

Sauce is a complex seasoning, and, as a rule, quite multi-component.

The task of any sauce is to “ennoble” both the taste and aroma, and appearance any dish.

That's right, with skill, cooked white sauce is a "thing" that can turn into amazingly magical and tasty dish absolutely ANY "set food ingredients". That's what most people think famous chefs Michelin restaurants.

White sauce is made from ingredients that give the dish a very pleasant and very tender taste. creamy taste.

Most of all white sauces are popular in Europe.

It is thanks to these sauces, completely ordinary and everyday meals able to turn into masterpieces of culinary art.

White sauces are popular in Russian cuisine, and in Georgian, and in the cuisine of many other nations.

The main (basic recipe) of white sauce is made quite simply, and any housewife can learn how to cook it quite calmly.

And based on the classic white sauce, simply by adding various ingredients (spices, garlic, herbs, cheese, mushrooms, seafood, wine, etc.), you can cook amazing great amount various delicious sauces, and each of them will amaze with its own unsurpassed taste, changing each time the taste of the same dish is simply beyond recognition!

Basic ingredients for white sauce

Learning how to prepare white sauce so that even the most dear guests can proudly serve it later is very simple.

For white sauces, choose exceptionally high-quality and fresh food, then you can be calm for its amazing taste!

The main components for making white classic sauce are Wheat flour, butter and milk.

Additional components of the sauce can be:

1. sour cream,
2. garlic,
3. tomato paste,
4. clove spice,
5. hops-suneli,
6. white ground pepper,
7. nuts,
8. spices etc.

White Sauce Basics

To prepare the most delicious white sauce in the world, you need to get used to frying (passivating) flour well in butter and diluting it with milk.

Utensils needed to make white sauce:

1. For a classic white sauce, as a rule, a deep frying pan or pan of a fairly wide diameter is used.
2. For mayonnaise sauce, you need a mixer or blender.

How long does it take to make white sauce?

In terms of cooking time, it will take you a few minutes, so cooking it is not at all burdensome even for inexperienced housewives.

White sauces - the most delicious recipes

Classic white sauce (base)

Served with fish or boiled (stewed) meat, vegetables and side dishes.

Gives amazing creamy taste dish. It will be a wonderful addition to any lunch or dinner with red meat, chicken or fish, as well as vegetables and rice.

Gourmets also use this sauce for pizza, which contains seafood and fish.

Required Ingredients:

• milk,
• butter,
• flour,
• salt,
• pepper to taste.

Approximate ratio of products: for every 250-300 ml. milk is taken in 20-25 grams of butter and flour.

Cooking:

1. Melt the butter in a saucepan (frying pan). Add flour. Mix thoroughly and fry over low heat.
2. It is very important to CONSTANTLY stir so that the flour does not become "overcooked". The color should be a beautiful golden.
3. Next - we begin to pour milk gradually in a thin stream, not forgetting to stir constantly.
4. At the very end, add spices, bring to a boil and cook for another 2 minutes.
5. All is ready!

Sour cream white sauce

It is more high-calorie, and differs from milk white sauce in its thick consistency and exceptional flavor.

Instead of sour cream, thick and heavy cream.

Required Ingredients:

• flour,
• sour cream (cream),
• butter,
• salt,
• spices.

Cooking:

1. Fry the flour in a dry frying pan. As soon as a beautiful golden color, add butter, all the spices you need and gradually add sour cream or cream little by little. Mix.
2. Next, you need to boil the sauce for another three minutes over low heat, stirring constantly.
3. Tip: it will be very good to strain the finished sauce. This will give extra extraordinary tenderness to your sauce.
4. And if you are an amateur garlic flavor, then at the very end of cooking, add a clove of chopped garlic.

Love greens? Feel free to sprinkle with chopped herbs and serve!

White bechamel sauce

White classic sauce"Bechamel" is a sauce of purely French cuisine.

The most eminent French chefs prepare it according to the recipe that we offer you.

Everything else is a variation of the real "classics".

An important condition for an amazing taste: if your passivation is hot, then cold milk must be poured in, and if it has already cooled down, then hot liquid is poured in.

Required Ingredients:

• butter - 45-50 grams,
• flour - 40-45 grams,
• fresh milk - about a liter,
• spices ( nutmeg, ground black pepper, cloves),
• onion.

Cooking:

1. Melt butter in a bowl, add flour. Mix well and heat.
2. Stirring constantly, pour in the milk, bring to a boil, reduce the heat and simmer well until thickened, putting the onion in the sauce (you will need to get it later). Salt, add spices and carefully strain through a metal sieve
3. All is ready!

White mayonnaise sauce

You can cook with only one yolks, you can - from whole eggs, and you can - and without eggs at all.

Based on mayonnaise sauce, many very popular and tasty sauces are prepared.

The basis for mayonnaise is always the same - this is a must fresh eggs and quality vegetable oil.

Additional components are salt, sugar, spices, lemon juice, mustard or garlic with herbs.

Cooking:

1. Eggs must be beaten until smooth.
2. Then salt, add spices (lemon juice, salt, sugar, etc.).
3. Then add vegetable oil in a thin stream, continuing to beat the mass thoroughly with a mixer or in a blender.
4. The readiness of the mayonnaise sauce is determined by when the whipped mass has become thick and homogeneous. You need to continue whisking until the mass becomes the density (consistency) that you need.

What to do if the mayonnaise is too thin? Need to pour a little more vegetable oil and beat well again.

Mustard is a completely optional component, it must be added if it is necessary to obtain Provencal mayonnaise.

You can store mayonnaise in the refrigerator for only a day or two, no more.

White aioli sauce

Aioli sauce is Provencal olive mayonnaise with garlic.

It is easy and simple to prepare.

For this you need:

1. Finely chop a few garlic cloves in a blender.
2. Salt.
3. Add egg yolks(three pieces), beat again.
4. After that, continuing to beat, start in a thin stream and slowly pour in a good olive oil(1-1.5 cups) and beat until the mass becomes quite thick.
5. At the end, lemon juice is added.

All is ready!

White wine sauce

For cooking, you will need ready-made white sauce, butter, onion, parsley root, egg yolks, dry white wine, lemon juice.

Sauce preparation:

1. Finely chop the vegetables, fry and add to the main white sauce.
2. Bring to a boil and reduce slightly.
3. Bring the wine to a boil and pour into the prepared boiled sauce.
4. Beat the yolks thoroughly in a well-heated oil, add there too.
5. Salt, pepper, add lemon juice.
6. Mix everything, heat to 75-80 degrees and strain.
7. Served hot with vegetable, meat, fish and rice dishes.

How to store white sauces?

White sauces do not keep for a long time, so they should be prepared just before serving.

If necessary, you can store it in the refrigerator for a couple of days, but the taste of the finished white sauce will suffer from this, you need to know this!

Feel free to experiment with the most different products, find unexpected and interesting combinations, surprise yourself and your guests with the originality and sophistication of your dishes, which include white sauce!

Enjoy your meal!