EntranceHow to cook milk sauce. Creamy Spaghetti Sauce: Cooking Secrets
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 extraordinary gentle 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
- Finely chop the greens.
- Put a dry frying pan on the fire. Put flour, warm a little. You don't need to fry it hard.
- Add salt and spices to flour. Mix well.
- 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.
- 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.
- 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 it 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:
- Finely chop garlic and onion. Slightly darken in a preheated pan, until half cooked.
- Pour in the flour. We make a weak fire, stir so that our flour does not burn.
- Pour everything with cream, salt, pepper. Reduce the gas and let the mixture boil. 3-4 minutes is enough. Don't forget to stir.
- After turning off the fire, it is advisable to cover the gravy with a lid, it will become tastier.
- 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
- 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.
- Coarsely grate hard cheese.
- 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.
- Stir while cooking. This will give you a uniform consistency. Can be served at the table.
Creamy tomato sauce
Cream sauce with tomatoes 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
- Sauté the tomatoes. After getting rid of the skin, cut into small pieces.
- Fry the onion in half rings. It should soften, but not overcooked. An overcooked onion can give a bad taste to the gravy.
- Put the tomatoes in the pan with the onions. Stir, hold under a closed lid for several minutes.
- 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.
- After adding the cream, mix everything thoroughly until smooth, boil and boil for a couple of minutes over low heat.
- 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. The classic recipe for sour cream sauce is extremely 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
- 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.
- Cut the butter into small cubes and melt in a frying pan with flour.
- Drain the sour cream, add the rest of the ingredients, stir. 5 minutes will be enough to get a tasty and nutritious meal.
- 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
- Finely chop the shallot, fry in a pan until golden brown.
- Add flour, mix well so that there are no lumps.
- Pour everything with wine, mix, simmer for 2-3 minutes.
- When the mixture thickens, add the rest of the ingredients.
- 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 to it walnuts. 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
- Fry walnuts in a pan, chop.
- Finely grate hard cheese, so it melts faster.
- Grind the garlic by passing it through a press.
- Pour the cream into a saucepan. Let it heat up on medium heat.
- Put all the ingredients in the cream, bring to a boil. Cook until the mixture becomes thick.
- 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!
Milk sauce may include absolutely 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 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.
Yes, you should cook. classic sauce lactic? 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 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 on 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 milk sauce according to classic 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 to serve meat dishes, including homemade meatballs.
Making a simple sweet sauce
Sweet milk sauce can be used as 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 you do sweet sauce, you should 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
Architect covers up
their mistakes with a facade,
the doctor - the earth, and the cook - the sauce.
French proverb.
All the time cooking good sauce was considered a real culinary art. After all, thanks to a well-prepared sauce, all kinds of dishes are able to sparkle with completely new, sometimes surprisingly unexpected shades of taste, acquire juiciness, piquancy and originality. Two completely identical dishes can be strikingly different from each other, thanks to ... the sauce. Yes, yes, do not be surprised, the most ordinary sauce, or rather, its special, unusual taste. Cream sauce is considered the most popular and easiest to make. This is one of those versatile sauces that can be served with a variety of dishes.
The technology for preparing cream sauce is extremely simple: first, the flour is fried in a dry frying pan or in butter, then cream is added to this dry mixture. It is also possible to add milk (milk sauce), sour cream (sour cream sauce), as a result of adding the listed ingredients, the taste changes, and therefore, as you can see, the name. Sauces with the addition of broths are already called white sauces. But we are only talking about cream sauce, so let all the laurels be given to him today. In preparation, it is absolutely simple, no tricks, and the whole process takes just a few minutes.
The main condition for a quality sauce is the absence of lumps. In order for the consistency of the sauce to be homogeneous, it is necessary to add only chilled cream to the boiling mixture of flour and butter. The last one is a special topic. After all, the right choice of fresh butter is the key to the success of your dish. Before choosing butter, first of all look at the expiration date. It is advisable to give preference Russian manufacturer, where the label says exactly “Butter”, and not, for example, “Butter”, such packages can easily contain a vegetable-and-butter product. Real fresh oil has a pleasant smell, sweet taste and quickly melts in the mouth, leaving a delicate aftertaste. Flour for making the sauce is usually used wheat and fried in a dry frying pan until a pale golden color, the main thing, of course, is not to miss the moment and not to overcook the flour.
The cream that forms the basis of the creamy sauce is taken, as a rule, with medium fat content - somewhere around 20%, and gives it a soft, light texture and a delicate creamy taste. However, by introducing certain ingredients (cheese, olives, mushrooms, herbs, meat or fish broths) into the cream sauce, you can skillfully vary the taste and get seemingly creamy, but at the same time completely different taste sauces: cheese, garlic , sour, spicy. A pleasant creamy sauce is in harmony with various dishes - meat, fish, pasta or vegetables. It does not interrupt the taste and aroma of the main ingredients, but only elegantly emphasizes all the advantages of certain products.
Ingredients:
1 tbsp flour,
1 tbsp butter,
200 ml 20% cream,
salt, black ground pepper.
Cooking:
In a dry frying pan, fry the flour until golden brown, put the butter, mix until homogeneous mass and fry a little more. Then pour in the cream, boil for 2 minutes, stirring, salt and pepper.
Ingredients:
100 g butter,
1 tsp flour,
100 g dry white wine
30 g parsley,
¼ tsp salt,
¼ tsp ground black pepper.
Cooking:
Melt the butter in a frying pan. Stirring constantly, add flour. Pour in the wine gradually, keep on low heat, stirring until the wine is almost completely evaporated, salt, pepper, add parsley.
Ingredients:
200 g cream
170 g hard cheese,
2 cloves of garlic
nutmeg, salt, pepper.
Cooking:
Pour the cream into the pan, heat it over low heat, add the cheese grated on a fine grater and heat for another 2-4 minutes, add the nutmeg, chopped garlic, salt, mix and cook the sauce for another 3 minutes over low heat.
Ingredients:
250 ml 20% cream,
100 g butter,
100 g cheese
2 yolks,
½ stack broth,
¼ tsp chopped nutmeg,
½ bunch of green dill,
salt pepper.
Cooking:
Melt the butter in a water bath, add grated cheese, cream and broth to it. Heat and stir constantly until smooth. Then add the yolks, salt, pepper and add the nutmeg. Heat the mass for 5 minutes, but do not bring to a boil. In ready hot sauce add chopped dill.
Ingredients:
1.5 stack. cream,
100 g cheese
3 boiled eggs
2 cloves of garlic
salt.
Cooking:
Grate the cheese on a coarse grater, rub the garlic in a mortar, yolks boiled eggs knead well. Whip cream with mashed egg yolks, add cheese, garlic, salt, stir and heat until cheese dissolves.
Ingredients:
125 ml cream 20%,
450 g bacon
75 g hard cheese
3 raw egg yolks
1 onion
4 shallots,
1 garlic clove
5 tsp olive oil,
black pepper, salt.
Cooking:
Heat the oil in a frying pan, finely chop the shallot and simmer in the oil until soft, add the onion cut into half rings, fry too, then add the bacon cut into strips to the total mass and fry it until half cooked. Lastly, add finely chopped garlic to the dish and remove the pan from the heat. In a bowl, beat the raw yolks with a whisk, put the grated cheese, pepper, salt, beat thoroughly and pour in the cream. Combine the onion mass with the egg-cream mixture and mix.
Ingredients:
200 ml 20% cream,
20 g butter,
20 ml dry white wine
1 onion
1 garlic clove
1 bunch of spinach
salt.
Cooking:
In a skillet, sauté the finely chopped onion in half the oil until soft, then add the white wine. Keep on low heat until the wine is almost completely evaporated. Pour in the slightly warmed cream and bring to a boil. Saute the spinach and minced garlic in the remaining oil and sauté for 3-4 minutes. Mix the stewed spinach with the creamy sauce and puree with a blender.
Ingredients:
200 ml cream 16-20%,
100 g mayonnaise,
1 tbsp mustard (ready)
1 tbsp lemon juice
salt.
Cooking:
Combine all ingredients and mix well. The sauce is ready.
This sauce does not require heat treatment. They can fill meat, fish, baked vegetables.
Ingredients:
1 stack cream 20%,
1 stack milk,
¼ stack. flour,
¼ stack. chopped parsley,
1 tsp salt.
Cooking:
Heat milk and cream in a saucepan. Mix flour with a little water. When the mass of milk and cream becomes hot, add flour and parsley to it and cook for 5 minutes. If instead of parsley add ½ stack. celery, you get an excellent creamy sauce with celery.
Ingredients:
1.5 stack. milk,
1.5 tbsp flour,
1 tbsp melted cheese,
1 carrot
3 tbsp vegetable oil,
½ onion
3 garlic cloves,
2 tsp soy sauce,
herbs, salt, spices.
Cooking:
Chop carrots, onions, garlic and fry in a pan with vegetable oil 10 minutes, stirring. Then add soy sauce and simmer for 1 more minute. Add flour and stir, after a minute - milk and processed cheese. Stir until thick, then add salt, herbs, favorite spices.
Ingredients:
1 stack cream 20-25%,
1 sweet green pepper
2 cloves of garlic
2 tbsp butter,
2 tbsp corn flour,
salt, ground black pepper, dill.
Cooking:
Coarsely chop the pepper, chop the dill. Melt the butter in a saucepan, fry the pepper in it for 5 minutes, stirring occasionally. Then add the garlic and cream and cook for another 2 minutes. Then grind all this mass in a blender. Then put the resulting mass back into the pan, add cornmeal, greens, salt, pepper, mix and heat over low heat, without boiling.
Ingredients:
250 ml cream,
50 ml dry white wine
1 onion
1 tbsp butter,
3-4 tbsp red caviar.
Cooking:
Fry the finely chopped onion in butter until translucent, add the wine, simmer until the wine has evaporated. Then pour in the cream, salt and cook, stirring, over low heat for 5 minutes until thickened. Then remove from heat, add red caviar and stir.
Ingredients:
250 ml cream,
4 raw egg yolks,
80 g grated cheese Parmesan,
350 g smoked ham,
2 cloves of garlic
salt, spices.
Cooking:
Heat the oil in a small saucepan, add the garlic and cook for 1 minute, then add the diced ham and cook for another 4 minutes. Whisk the cream and egg yolks in a bowl, add the ham-garlic mixture and heat over low heat. In no case do not increase the fire, otherwise the eggs will curdle! Gently fold in the Parmesan and season with salt and spices.
Ingredients:
150 ml 10% cream,
1 onion
1 apple
butter, curry, salt, dill.
Cooking:
Finely chop the peeled apple, onion and dill. Saute apple and onion in butter in a deep skillet until onion is translucent. Then add the curry, stir and fry a little more. Pour the cream into the pan, add the dill, salt and stir. Simmer the sauce over low heat until the apples are soft. Depending on what consistency you want the sauce to be, you can add more cream or a little hot water to make the sauce thinner. Finely chopped champignons can be added to the sauce.
Ingredients:
10 ml 20% cream,
2 tbsp flour,
2-3 garlic cloves
1 small onion
1 tbsp butter,
1 tsp lemon juice
a pinch of nutmeg, salt, pepper.
Cooking:
Chop onion and garlic and fry together with flour in butter. Then pour in the cream, add the nutmeg, salt, pepper and simmer for 5 minutes. The sauce will thicken very quickly. Remove from heat, add lemon juice and stir.
Ingredients:
60 ml heavy cream
1.5 stack. milk,
2 tbsp butter,
1 tbsp wheat flour,
½ onion
1 bay leaf,
a pinch of salt.
Cooking:
Pour the milk into a saucepan, put the chopped onion, bay leaf and bring to a boil. Then immediately remove from heat, let stand for 15 minutes and strain. Melt the butter, add flour, heat, stirring, pour in the strained milk and bring everything to a boil. Salt, warm the sauce for 10 minutes, pour in the cream and mix.
Ingredients:
200 ml cream
1 tbsp flour,
2 tbsp butter,
100 g dried porcini mushrooms
salt.
Cooking:
Wash mushrooms and soak in cold water for 6-8 hours. Then rinse again, boil and chop. Put the butter in a heated pan, add the flour, stirring. Pour in the cream, salt and stir. Put finely chopped porcini mushrooms in a pan with a creamy mass, mix, sweat for 3 minutes and remove from heat.
Ingredients:
1 st. cream,
4 tbsp. l. butter,
200 g fresh champignons,
3 garlic cloves,
ground nutmeg, salt, pepper, herbs.
Cooking:
Melt the butter in a frying pan, add chopped garlic and simmer for 3 minutes. Then put sliced mushrooms into the pan and simmer for 5 minutes. Pour in the cream and simmer for another 10 minutes. Salt, pepper, add nutmeg, chopped herbs and sweat the sauce for another 5 minutes.
If you simply do not have cream on hand at the moment, do not despair. You can make a versatile creamy white sauce with more simple ingredients that you have in your refrigerator.
Ingredients:
300 ml milk
2 tbsp flour,
50 g butter,
½ tsp salt,
ground black pepper.
Cooking:
Melt the butter in a saucepan over low heat. 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. Increase the heat to medium and keep stirring. Then add the salt and stir until the mixture starts to bubble. In the meantime, heat the milk and pour it into the saucepan with the butter-flour mixture as soon as it starts to boil. Keep stirring vigorously without stopping, otherwise the sauce may burn. The liquid from the sauce will begin to evaporate and decrease in volume. 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.
Complement and improve your favorite dishes with a touch of tenderness and sophistication, whose name is cream sauce!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Dairy and sour cream sauces prepared on a white fat or dry sauté, as well as on potato starch. Milk and sour cream are pre-boiled.
milk sauce . White fat sauteing is diluted with hot milk with continuous stirring and heating, boiled for 5-7 minutes, salt is added (sugar can be 10 g per 1 liter), filtered, brought to a boil, seasoned with butter. This sauce is served with vegetable, meat and fish dishes.
Milk 1000, butter 60, wheat flour 50.
Milk sauce (for baking) is prepared in the same way, but raw egg yolks (2 pieces per 1 liter) can be added to the finished sauce. Use it for baking or seasoning dishes from meat, fish, vegetables.
Milk “1000”, butter 90, wheat flour 90.
On the basis of milk sauce, derivative sauces are prepared.
Sweet milk sauce . Sugar (80-100 g) and vanillin (0.05 g) are added to the milky liquid sauce. Served with cheesecakes, puddings, casseroles.
Milk sauce with sour cream . Boiled sour cream, salt are introduced into the milk sauce and boiled for 3-5 minutes. Use for cooking beef stroganoff and other meat and fish dishes.
Milk sauce 750, sour cream 250.
Milk sauce on potato starch. Potato starch is diluted with cold boiled milk (0.1 of the entire norm of liquid), poured, stirring, into boiling milk, brought to a boil and immediately stopped heating.
Starch should be introduced quickly, all at once, since lumps form if it is incorrectly introduced. The sauce is seasoned with salt, filtered, butter is added. You can put sugar.
Milk 1000, potato starch 30 g
sour cream sauce . This sauce is prepared on sour cream, as well as on broths and vegetable broth with the addition of sour cream.
White dry browning is cooled, mixed with softened butter until smooth, diluted with a small amount of liquid and combined with boiling broth. The mixture is boiled, stirring, for 5-10 minutes, then filtered. Hot sour cream, salt are added to the resulting white sauce and boiled for B-10 minutes. Served with various dishes of vegetables, fish and meat (meatballs, liver, cabbage rolls).
Based on sour cream, derivative sauces are prepared.
Sour cream 250, butter 75, wheat flour 75, broth or broth 750.
Sour cream sauce with tomato (pink). Tomato puree is sauteed in butter and combined with hot sour cream sauce, stirred, salt is added, boiled for 5-7 minutes, seasoned with butter. Served with dishes from stuffed vegetables, meatballs and other dishes.
Sour cream sauce with egg . Eggs are boiled hard-boiled, cooled, finely chopped together with parsley or dill, combined with boiled sour cream, cooled to 50-60 ° C, salt is added, Served with potatoes, carrots and rice cakes, to boiled and stewed fish.
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.