White sauce for meat made from milk. Dairy sauces

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.

I used to be 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. So let's start with what we measure right amount flour and butter and grate hard cheese.

For 1 glass of milk, take 2 tablespoons of flour and 2 tablespoons of butter if you plan to cook 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. Dry hot 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 - add milk to the pan room temperature. 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 give unusual taste and flavor to my dishes, so I flavored the sauce with a sprig of fresh catnip (a type of mint with lemon essential oils).

The French are sure that the main thing in any dish is the sauce. And there is no reason not to believe these true connoisseurs tasty food, because they know a lot about it no less than in fashion or love. Milk-based dressings are among the most popular sauces. Their delicate texture, pleasant creamy color and, of course, charming mild taste will make the usual lunch or dinner much more interesting, nutritious and tastier. A distinctive feature of all dairy seasonings is the ability to create different flavor variations, ranging from classic cream sauce and ending with tart sweet or even smoked-salty notes.

Probably every experienced hostess today knows how to make milk sauce for cutlets and other meat dishes. With such a dressing, the meat is even more tender and aromatic, while the recipe has a completely simple composition that does not threaten the family budget.

You will need:

• Milk - 0.5 l
• Butter - 2 tablespoons
• Wheat flour - 2 tablespoons
• Fresh parsley - 1 small bunch
• Fresh dill - 1 small bunch
• Salt - to taste
• Black pepper, ground - to taste

Servings - 4

Cooking time - 20 minutes

French cuisine classic

Presented Recipe classic sauce from milk often becomes the basis for other, more complex gas stations. In its composition, there is always an oil-flour mixture, which French chefs call "white roux". Flour for such a base must be calcined in a pan - with or without oil. This procedure allows you to achieve a very special structure of the product, which does not allow lumps to form when milk is added.

To prepare perfect sauce, it is recommended to use good dishes with a non-stick coating, since both flour and milk can easily burn, it’s worth a little distraction or undermixing the dressing. It should be noted that it is impossible to boil such a gravy, since it will instantly lose its characteristic consistency and acquire pleasant taste.

1. Pour 2 tablespoons of wheat flour into a heated pan. It is not necessary to warm up the product for a very long time, achieving a rich creamy shade - it is enough just to achieve the appearance of a pleasant nutty aroma. After that, the container must be removed from the heat and slightly cool the flour.
2. Pour the slightly cooled flour into a saucepan, then immediately add salt and pepper to it in required quantity. Now slightly warmed milk is poured into the mixture. It is better to do this in batches, so that it is easier to stir the flour and eliminate the lumps that have appeared. After that, the sauce is put on fire and warmed up for 5-7 minutes, with constant stirring, without bringing to a boil.
3. After the specified time, butter is poured into the saucepan; the mass is heated again until the butter is completely melted. The dressing is removed from the heat, after which finely chopped greens are added to it (ideally, it should be chopped in a blender). The sauce is infused under a closed lid for 20 minutes, after which it can be served or used for cooking.

If you want to prepare the base for another dressing - for example, vanilla sweet or spicy milk sauce - the recipe will not include salt, pepper and herbs. The base is cooked in the same way as the standard version of the seasoning, and only after adding oil to it can other ingredients be introduced. In sweet sauces instead of salt is added granulated sugar or powdered sugar, in spicy - a variety of spices, spices, even hot peppers. Knowing classic version milk sauce, the hostess gets the opportunity to experiment with flavors every time.

Innings

Milk gravy can be used both as an independent sauce, served separately at the table, and used in the process of cooking. For example, the classic recipe for cutlets in milk sauce includes roasting a meat product pre-filled with milk dressing. During heat treatment, the sauce turns into a soft creamy "icing" that covers the cutlets. But, of course, dressing goes well with other dishes:

1. You can serve gravy not only for cutlets, but also for others. meat dishes, which go very well with milk gravy. It could be beef stew, baked chicken or juicy pork chop - in any case, the spicy or spicy taste of meat will be complemented by a soft creamy flavor of the sauce.
2. An excellent addition will be the sauce for a variety of casseroles made from potatoes and vegetables. It turns out beautiful diet dish, which has a complete set of nutrients and excellent taste.
3. Lungs vegetable dishes- diet stew or steamed vegetables - no less worthy company for milk sauce.
4. For filing fish dishes dairy dressing is prepared very often. To emphasize the taste of fish, garlic and onions may be included in its recipe, but the classic version of gravy can also decorate the dish.

The list of opportunities that milk sauce opens up for the hostess is endless! It's beautiful culinary trick, which allows you to make an appetizing and very tasty dish for a Sunday family dinner without unnecessary time and money.

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 delicious and healthy dish for the whole family. Enjoy your meal!

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Milk in cooking is a product that is used in all its areas. It is indispensable in a number of dough recipes, hot dishes, soups and gravies. What can we say about desserts, from puddings to creams and sweet mousses. Therefore, milk sauce is so widely represented in modern kitchen: there are thick sauces for meat and cutlets, for rice and potatoes, for sweet pastries, meringue and pancakes.

Milk gravy fits perfectly into the daily diet and is suitable for special occasions. Properly choosing the right amount of ingredients, you can prepare a dietary option suitable for those who follow the figure or maintain a therapeutic diet, for example, with an ulcer or gastritis.

In the end, this delicate milky taste, as in kindergarten, will allow you to plunge into memories a little. Dairy dressings will fall in love with even the most capricious and fastidious child from the first try, and their taste will ideally complement the composition of meat, fish or sweet dishes.

Two main types

The versatility of milk sauce lies in the ability to create variations both for hot dishes - for example, a version of milk sauce for chicken, pork chops and cutlets or spaghetti - and for a variety of desserts. Naturally, the set of ingredients in the two recipes differs, but the basis remains the same: prepare milk sauce routing offers using milk and flour, usually wheat. Below are offered classic recipes traditional all over the world milk sauce for hot dishes and desserts.

Gravy for main courses

The recipe for classic milk gravy includes the minimum set of ingredients that can be found in any store. In general, this sauce can be called a budget one, since no hard-to-find or expensive products are used. Milk sauce according to the traditional recipe is made with the obligatory addition of onions.

You will need:

• Milk - 700 ml
• Butter - 60 g
• Onion - 1 small onion
• Garlic - 3 cloves
• Parsley, fresh - 1 medium bunch
• Black pepper, ground - to taste
• Salt - to taste

Servings - 4

Cooking time - 35 minutes

Option cheese sauce, which is created from milk and cheese, is prepared in a similar way, but only in a water bath. It makes an excellent milk sauce for pasta, used to prepare pasta with various pasta. The recipe for milk sauce for fish includes a set of herbs and spices, as well as lemon juice: sauce for fish and seafood should be sour.

Sweet dressing for desserts

Milk-and-sugar sauces are suitable for various desserts: for cottage cheese casseroles, for pancakes, pies and pancakes, for berry jelly and puddings, curd mass. There is no fundamental difference in the set of components, only a few ingredients differ. It is also noteworthy that traditionally it is cooked with eggs, and the cooking technology itself is somewhat different.

You will need:

• Milk - 700 ml
• Wheat flour - 2 tablespoons
• Butter - 50 g
• Egg - 2 pieces
• Sugar - 2 tablespoons
• Vanillin - 1/3 teaspoon

Servings - 4

Cooking time - 25 minutes

The classics of sauces - sauces with milk - will appeal to absolutely everyone. The simple composition of both recipes, the benefits and pleasant taste have ensured the popularity of the dressing for decades. For some, this is an exquisite seasoning, but for someone - the taste of childhood, like in a kindergarten. In any case, it is safe to say that a ready-made milk sauce with onions or sweet sauce with sugar and vanilla will not spoil any dish or dessert, whether it be meat in milk sauce or Cheesecake. With it, the diet will be more comfortable and enjoyable. Knowing how to prepare milk sauce, the hostess can always be sure that guests and household members will be full and satisfied.

Enjoy your meal!

In contact with

Any, even not very successful dish, will sparkle with new shades of taste if you add sauce. Meat and pasta, lasagna and pancakes - everything will be better with such a savory addition. Bechamel, or as it is also called milk sauce, is one of the most popular in European cuisine. It is the basis for many other gravies and dressings.
Dairy sauces are easy to prepare, and the ingredients for them can always be found in any kitchen. Fresh herbs can be substituted for dried ones. It is permissible to take ghee or any refined vegetable oil.

Milk sauce with garlic

This sauce is a combination of two - Bechamel (butter, milk, dried flour) and Pesto (basil, cheese, garlic, nuts). It turns out a peculiar taste: on the one hand, soft, thanks to the milk-oil base, on the other, spicy and spicy, due to garlic and basil.
To some, it may seem too "variegated", but those who love spices will certainly appreciate the subtle play of taste contrasts.

Ingredients

• Cow's milk - 150-200 ml;
• Wheat flour - 1 tbsp. l.;
• Fresh garlic - 1 clove (small);
• Basil - 2-3 sprigs (leaves only);
• Hard cheese - 60 g;
• Cow butter - 1 tbsp;
• Walnuts - 1 core;
• Sea salt.

Cooking

Flour for milk sauce must be dried in a pan. Take it a little more, taking into account the fact that the part cannot be collected from the bottom. Also make sure that the pan has not retained the smell of the dish previously cooked in it, otherwise the sauce can be ruined. Wipe the skillet thoroughly with a paper towel before adding flour.
Flour does not need to be fried, it should only be dried a little to become more crumbly.
Dissolve the dried flour in a small amount of milk so that there are no lumps.


Grate or slice the cheese ahead of time.


Prepare garlic, basil and nuts. It is advisable to grind all of them in a mortar, greens can be finely chopped, and nuts can be crushed with a kitchen hammer or blender.


Boil the remaining milk and pour in a thin stream the part in which the flour is dissolved. While pouring the liquid with flour, at the same time quickly stir the milk in the pan so that no lumps form. After a few seconds, add the cheese and stir the mass until it melts. At this stage, you can make the sauce thinner by adding hot milk to it.


Put the basil, nuts and garlic into the hot mass, remove from heat.


Transfer the sauce to a gravy boat and set aside. It can be served with meat, pasta, dumplings, pasta and potato casseroles.

Milk mushroom sauce

A good addition to pasta, potatoes or cauliflower is milk sauce with dried porcini mushrooms. Its taste is quite bright and perfectly emphasizes the main dish. In addition to vegetables, it can be served with boiled lean meats, such as chicken or veal.


Ingredients:

• Natural cow's milk of the highest fat content - 200 ml;
• Dried white mushrooms or boletus mushrooms - 10-15 g;
• Fresh garlic - 1 clove;
• Vegetable olive or sunflower oil refined - 30 ml;
• Fresh aromatic herbs - sage and thyme - one branch each;
• Parsley greens.
• Salt to taste.

Cooking:

1. grind dried mushrooms manually or with a blender. You can leave a few fairly large pieces - this will add additional flavor. You don't need to soak the mushrooms.
2. Peel the garlic and finely chop it.
3. Heat the oil in a deep saucepan, put chopped garlic and whole sprigs of aromatic herbs into it. Heat until a pronounced spicy aroma appears.
4. Add the mushrooms to the saucepan and sauté them a little.
5. Pour the milk into the saucepan, while constantly stirring it. Heat until the mass thickens.
6. Before serving, remove the aromatic herbs from the sauce and sprinkle with fresh chopped parsley.

Milk sauce with onions

Soubise or soubis - French onion-milk sauce, prepared on the basis of classic bechamel. It is served with meat or fish.

Ingredients:

• Butter cow - 60 g;
• White Wheat flour- 30 g;
• Whole natural cow's milk - 250 ml;
• Shallots or white onions - 2 large;
• Sour cream or cream - 50 ml;
• Salt, nutmeg.

Cooking:

1. Prepare the "roux", the base of the béchamel. Melt half of the butter in the pan. Sprinkle flour and fry for 5 minutes. Pour in the warm milk and heat until the sauce thickens. Be sure to stir so that there are no lumps.
2. Melt the remaining butter in another pan. Peel the onion, cut into rings and fry until soft. Chop the cooked onion with a blender.
3. Heat the bechamel and add the grated onion, salt, nutmeg, and sour cream to it. Reheat the subis for about a minute and serve.

Milk cheese sauce

If there is no time to cook the sauce for a long time, then prepare a very simple addition to pasta or vegetables. A minimum of ingredients, simple technology and an excellent result will make it your favorite.


Ingredients:

• Blue cheese - 150-200 g;
• Natural cow's milk the highest fat content - 250 ml;

Cooking:

1. H cut the cheese into cubes.
2. Boil milk in a thick-bottomed ladle.
3. Lower the cheese to it and cook over low heat, stirring, until it is completely dissolved.
4. Heat the gravy boat, pour the contents of the pan into it and serve immediately for dinner.

milk cream sauce recipe

If the usual milk-based bechamel seems too boring for you, prepare a version with the addition of cream. This sauce goes well with spaghetti.


Ingredients:

• Creamy cow butter - 100 g;
• Fine white wheat flour - 100g;
• Cow natural milk - 0.5 l;
• Natural cow cream - 100 ml;
• Parmesan or any hard cheese - 200 g;
• Yolks quail eggs- 4 things. (or 2 chicken);
• Salt, nutmeg, freshly ground white pepper - to taste.

Cooking:

1. Dissolve the butter in a thick bottomed saucepan. Using a strainer, pour in the flour and fry it until caramelized;
2. Heat the milk and carefully add it to the flour and butter, stir and cook until thickened, about 15 minutes.
3. Grate or cut the cheese, separate the whites from the yolks.
4. Add cheese, quail yolks, spice cream and salt to the finished sauce. Bring to a boil, stirring constantly and remove from heat.

Milk mustard sauce

If you decide to cook a turkey, rabbit or duck, serve the meat with milk mustard sauce. It is quite spicy, but it does not overlap the taste of the main dish.


Ingredients:

• Whole cow's milk - 100 ml;
• The white part of the leek - 1 pc;
• Wine white semi-dry or dry - 200 ml;
• Fresh garlic - 2 cloves;
• Meat broth - 300 ml;
• Grain mustard - 2 tbsp. l.;
• Dried thyme - 3 g;
• Melted butter - for frying;
• Salt.

Cooking:

1. Cut the leeks into half rings.
2. Heat the ghee in a saucepan and fry the onion. Pour in the wine and simmer for about 10 minutes.
3. Pour in the broth, add mustard and spices, reduce heat and cook for 20 minutes.
4. At the end of cooking, add milk, bring to a boil and remove from heat.
5. If desired, dried mushrooms can be added to the sauce.

To prevent lumps from forming in the sauce when adding flour, pour it with a strainer. If it doesn’t help, don’t worry - wipe the sauce through a sieve or punch with a blender. In addition, when kneading, you can use not a spatula, but a whisk.
In addition to flour, you can use grated vegetables, such as zucchini or cauliflower, or starch to thicken the sauce. The latter should be added very carefully so that jelly does not turn out.
Never replace milk or sour cream with mayonnaise in recipes that require heat treatment - this cold sauce for salads. Try to cook classic bechamel, you will definitely succeed.