How to make gravy from milk. Diet sauces - a richness of taste without harm to the figure! Recipes for diet sauces made from yogurt, sour cream, tomatoes and other vegetables

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 main basic recipe 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 taste qualities. 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 consistencies. 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.

You can add black pepper, garlic and others to the milk sauce for meat. spicy seasonings. It turns out quite original.

Sweet milk sauce brings back memories kindergarten. Remember, for an afternoon snack they gave a casserole, watered with something subtly tasty. It was dairy 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. Take out from refrigerator butter, let it "melt" at room temperature 3-4 hours and gradually add to the oil finished product, constantly stirring it. Put sugar to taste, add vanilla, if desired - a couple of drops of rum, lemon or orange zest. Try, fantasize and create! Enjoy your meal!

Everything we cook in everyday life can turn into a culinary discovery thanks to gravies, sauces and dressings.
Sauce adds refined taste making the dish unique. This is an essential element that is served as an addition to the first, second or third course. They are prepared with thickeners, whether it be flour or starch (potato, corn) or without them. The basis of the sauce can be broth (vegetable, mushroom or meat), as well as sour cream, yogurt, milk, etc.
She is famous for her sauces. french cuisine, from where the most popular white sauce"Bechamel". The classic bechamel sauce recipe can be found here. But white sauce is only the base, and there are now many derivatives of this sauce. For example, bechamel is prepared with onions, mushrooms, anchovies, cucumbers, cheese, etc.

Ingredients:

• 1 st. milk;
• 1 medium onion;
• 1 tsp without a hill of flour;
• 1-2 pinches of black ground pepper;
• a pinch of ground nutmeg;
• salt to taste;
• 2 tbsp vegetable oil for frying.

Recipe for milk sauce with onions

1. Let's start cooking. We take a medium onion, wash it thoroughly, and with the help of a knife we ​​clean and finely chop it.

2. Take a medium-sized frying pan, pour 2 tbsp. vegetable oil. Let's wait a bit, when the oil warms up, and add the onion. Fry it until golden brown.

3. Add 1 tsp to the fried onion. flour, mix thoroughly.

4. Let's wait until the flour is fried with onions a little more. The flour should absorb the onion juice and swell. Flour fried in this way will not be felt in the finished sauce, but will only add a faint nutty flavor.

5. Add 1 tbsp to the pan. milk, mix everything gently so that there are no lumps. Add salt, a pinch of black nutmeg ground pepper taste. It is very important to constantly stir the sauce so that unwanted lumps do not form.

6. Let the sauce boil and boil for 5-7 seconds over medium-high heat.

7. The mixture should thicken quite a bit. The sauce should still be very liquid. Don't worry, it will thicken a lot as it cools.

8. Add green onions and mix everything. We take it off the stove.

9. Let our onion sauce brew a little and soak in the smell of fresh onions (about 5 minutes). We shift in a gravy boat and serve the sauce to the table.

10. Here is such a tender and tasty milk sauce with onions. The white onion fried until half cooked will be pleasantly crunchy on the teeth, green onion and black pepper will add spice and flavor to the sauce. Enjoy your meal!

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Recipe cream sauce no cream

Heavy or heavy cream, which is often indicated in recipes for traditional French and Italian sauces, this is cream, the percentage of fat content of which is not less than 36%. They give the sauce a particularly rich flavor, but for homemade dishes it is sometimes desirable to avoid such high levels of saturated fat. Or at the moment you simply do not have cream on hand. Fortunately, it is possible to make a versatile creamy white sauce with less fat and more simple ingredients that you may have in your refrigerator.

Ingredients:

Whole milk - 300 ml
Butter - 50 g
Flour - 2 spoons
Salt - half a teaspoon
Black pepper

1. On a very low heat, melt the butter in a saucepan until it becomes liquid and starts to boil.

2. Without removing the saucepan from the heat, beat the melted butter with a fork and gradually add the flour. Stir very quickly for 3-5 minutes to fully combine the mixture.

3. Turn up the heat to medium. Keep interfering.

4. Add salt to the butter-flour mixture. Stir for a few seconds until the mixture starts to bubble.

5. In the meantime, heat the milk and pour it into the saucepan with the butter-flour mixture as soon as it starts to boil. This will help prevent burning.

6. Stir vigorously without stopping, otherwise the sauce may burn. The liquid from the sauce will begin to evaporate and decrease in volume.

7. Stir the sauce for 5-10 minutes until it reaches the desired consistency. The longer you keep the sauce on the stove, the thicker it will become. There are no set rules for the thickness of the sauce, just make it as you like.

Notes:

Measure and prepare all the ingredients before you start making the sauce. So you do not have to go to the closet or refrigerator, being distracted from stirring.

Add any spices and seasonings to the sauce, depending on what dish you are preparing the sauce for. For example, for vegetables, add 100 g of cheddar cheese at the final stage of making the sauce. And for seafood, you need alfredo sauce, which is obtained by adding 50 g of parmesan, 3-4 cloves of lightly fried garlic and a few parsley leaves. Try various variations to each of the dishes, as the possibilities of combinations are endless.

For a thicker sauce, add more butter.

If you want, you can use olive oil instead of butter in the same amount. This option is especially good for making alfredo sauce.

You can also use low-fat milk, but be aware that this will increase the cooking time of the sauce, and it will not be as tasty for you.

If the flour remains raw while mixing the flour and butter, whatever sauce you make will taste like raw flour. Taste the sauce as it cooks so you know the flour is done before you add the other ingredients.

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.

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Creamy milk sauce with spices

Easy-to-prepare and extraordinarily tender 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

1. Finely chop the greens.
2. Put a dry frying pan on the fire. Put flour, warm a little. You don't need to fry it hard.
3. Add salt and spices to flour. Mix well.
4. 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.
5. 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.
6. 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 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:

1. Finely chop garlic and onion. Slightly darken in a preheated pan, until half cooked.
2. Pour in the flour. We make a weak fire, stir so that our flour does not burn.
3. Pour everything with cream, salt, pepper. Reduce the gas and let the mixture boil. 3-4 minutes is enough. Don't forget to stir.
4. After turning off the fire, it is advisable to cover the gravy with a lid, it will become tastier.
5. 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

1. 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.
2. Coarsely grate hard cheese.
3. Wait for the mixture to boil and reduce the heat. Little by little add hard cheese, not forgetting to stir so that it melts evenly, and does not stray into one lump.
4. 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

1. Sauté the tomatoes. After getting rid of the skin, cut into small pieces.
2. Fry the onion in half rings. It should soften, but not overcooked. An overcooked onion can give a bad taste to the gravy.
3. Put the tomatoes in the pan with the onions. Stir, hold under a closed lid for several minutes.
4. 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.
5. After adding the cream, mix everything thoroughly until smooth, boil and boil for a couple of minutes over low heat.
6. 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, spicy notes will appear. 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. The taste of the dish will not suffer, gentle creamy taste will remain, while a barely perceptible 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

1. 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.
2. Cut the butter into small cubes and melt in a frying pan with flour.
3. Drain the sour cream, add the rest of the ingredients, stir. 5 minutes will be enough to get a tasty and nutritious meal.
4. 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

True gourmets will be pleased with cooking sour cream sauce with white dry 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

1. Finely chop the shallot, fry in a pan until golden brown.
2. Add flour, mix well so that there are no lumps.
3. Pour everything with wine, mix, simmer for 2-3 minutes.
4. When the mixture thickens, add the rest of the ingredients.
5. The sauce is ready to serve chilled.

How to make Creamy Spaghetti Sauce

Making a creamy sauce does not take much time and does not require expensive and hard-to-find products. Classical cream cheese sauce can be made spicy by adding walnuts to it. 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

1. Walnuts fry in a pan, chop.
2. Finely grate hard cheese, so it melts faster.
3. Grind the garlic by passing it through a press.
4. Pour the cream into a saucepan. Let it heat up on medium heat.
5. Put all the ingredients in the cream, bring to a boil. Cook until the mixture becomes thick.
6. The gravy is ready. Best served slightly chilled.

Enjoy the taste of your favorite spaghetti with savory walnut sauce. Cooking creamy gravy 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.

Enjoy your meal!

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.

Taste Info Sauces

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.

How to make Garlic Milk Sauce

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 onion

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.

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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.