Classic dairy sauces and their types. The technological process of preparing milk sauce of various consistency and its derivatives

DAIRY SAUCES

Dairy sauces belong to the group of hot sauces prepared with flour, browned to a light cream color in butter.

Whole milk or diluted with water is brought to a boil. In a dish with a thick bottom, a white fat sauté is prepared. The flour is sautéed especially carefully so that it almost does not change its color. Hot sautéing is gradually diluted with hot milk with continuous heating and stirring, boiled for 7-10 minutes, adding salt and sugar. The sauce is stirred, filtered, brought to a boil and pinched in pieces. butter so that a film does not form on the surface during storage.

Depending on the use, milk sauces are prepared in various thicknesses.

There are three types of milk sauces:

1. liquid, used for watering vegetables, cereals and other dishes;

2. medium density - for baking (raw egg yolks are added to the sauce) dishes from vegetables, meat, fish, as well as seasoning stewed and boiled vegetables;

3. thick - for stuffing poultry and game cutlets, minced meat products, for adding as a binding base to carrot cutlets, cheesecakes and other dishes.

Prepare sauces derived from dairy.

Milk sauce with onion. Finely chop the onion and saute in butter, stirring so that it does not fry. Then add

to meat broth, close the lid and simmer the onion until it becomes soft. Milk sauce is prepared and onions are put in it, mixed, boiled for 5-10 minutes, salt and red pepper are added to it. Strain the sauce, rub the onion, bring to a boil and season with butter. The finished sauce has a delicate taste with a slight onion flavor and smell. It is served to natural cutlets, fried meat from lamb.

Milk 675, butter 40, wheat flour 40, onion 238, butter 20.

Sweet milk sauce. A liquid milk sauce is prepared, sugar, vanillin are added to it, boiled for 3-5 minutes. Sweet milk sauce is served with cheesecakes, puddings, cereals and cottage cheese casseroles.

Milk 750, butter 40, wheat flour 40, water 250, sugar 100, vanillin 0.05.

SOUR SAUCE

Sour cream sauces are natural and white sauce. Natural sour cream sauce is prepared on a white sauté and sour cream, which is a liquid base. However, sour cream sauce is more often prepared on a white sauté and a liquid base, consisting of 50% sour cream and 50% meat or fish broth.

Sour cream sauce. A white dry or fatty passer is prepared and diluted with hot broth. Sour cream is brought to a boil, combined with the resulting white sauce, exchanged, seasoned with salt (pepper for some dishes) and boiled for 3-5 minutes. The sauce is filtered, brought to a boil and pinched with butter. Served with meat, fish, vegetable, cottage cheese dishes, used to prepare derivative sauces.

Sour cream 500, wheat flour 50, broth or broth 500.

Sour cream sauce (natural). The white fat passerovka is combined with boiling sour cream while stirring, salt is added, boiled for 5-7 minutes. Ready sauce is filtered, brought to a boil.

Sour cream sauce with tomato. Sour cream sauce is prepared and combined with tomato puree boiled down to half the volume, stirred, salt is added, ground pepper, bring to a boil. Use the sauce to cook vegetables stuffed dishes, meatballs.

Sour cream sauce 1000, tomato puree 100.

Sour cream sauce with onions. Onions are cut into thin strips and sauted until softened, but so that the onions do not have fried crusts. Sour cream sauce is prepared, prepared onions are placed in it, boiled for 7-10 minutes, salt, "Ketchup" are added and brought to a boil, stirring constantly. Sauce is served with cutlets, languet, beef stroganoff, meatballs, liver and other meat dishes.

This sauce can also be prepared with the addition of browned tomato, and used with meatballs, cabbage rolls and other dishes.

Sour cream sauce with horseradish. Horseradish root is finely grated and sautéed in butter, stirring, 9% vinegar, bay leaf, peppercorns are added and boiled for no more than 5 minutes to flavor the horseradish. Prepare sour cream sauce. Prepared horseradish is introduced into it, having previously removed the bay leaf and peppercorns, salt and brought to a boil. Sour cream sauce with horseradish is served with boiled beef, tongue, ham, roll, used for baking meat dishes.

Classic milk sauces are made from milk and white sauté with spices. Depending on the purpose, milk sauces can be of various densities.

1. MILK SAUCE
Purpose of the sauce: thick sauce is used as a filling for stuffed cutlets from chicken or game fillets, croquettes, etc.; medium-thick sauce is used for roasting vegetables, meat and fish; liquid sauce served with hot vegetable and cereal dishes.
Ingredients:
for thick sauce: milk 900, flour 120, butter 120;
for medium density sauce: milk 1000, flour 90, butter 90;
for liquid sauce: milk 1000, flour 50, butter 50, sugar 10.

Dilute the white hot sauté with hot milk, stirring constantly with a rake, add salt and boil for 5-7 minutes. Raw egg yolks can be added to a medium-thick sauce (3-4 pieces per 1 kg of sauce), and sugar, in addition to salt, can be added to a liquid sauce.

2. MILK SAUCE IS SWEET
Ingredients: Milk 1000, flour 40, butter 40, sugar 120, vanillin 0.1.

This sauce is prepared in the same way as liquid milk sauce (64), but more sugar and vanillin are added to it, previously dissolved in a small amount of hot water.

3. MILK SAUCE WITH ONION
Purpose of the sauce prepared according to the 1st method: served with roast lamb, cutlets, etc.
Ingredients: Milk 800, meat broth 150, flour 40, butter 40, onion 250, hot red pepper 0.01.
First way. Sauté finely chopped onion in oil so that its color does not change. Then pour a small amount of broth into the sautéed onion and simmer until cooked in a bowl with a lid.
Combine the onion broth with a medium-thickness milk sauce (64) and cook for 5-7 minutes, then put salt, red hot peppers.
Stir the seasoned sauce, wipe and warm with the addition of hot milk.

Purpose of the sauce prepared according to the 2nd method: served with fried rabbit, boiled poultry, boiled meat, etc.
Ingredients: Milk 600, meat broth 300, butter 40, flour 4Q, onion 200, nutmeg 0.2, hot red pepper 0.01 or ground white 0.1.
The second way. Onion, coarsely chopped, boiled in milk. Then remove the onion from the broth and chop; prepare a white sauté from flour and butter, dilute with milk broth and pour in the broth, add pepper, salt, nutmeg, stir and cook for 5-7 minutes, then strain through a fine sieve. Put the chopped onion into the strained sauce and let it boil.

4. MILK SAUCE WITH CHEESE
Ingredients: Milk sauce 650, broth 250, cheese 100, butter 50, red pepper 0.01.

Dilute thick milk sauce with broth. Put grated cheese (Soviet, Swiss, etc.) into the sauce and mix thoroughly. Season with butter, salt and red pepper.

5. MILK SAUCE WITH CANCER OIL
Purpose of the sauce: served with boiled and stewed fish dishes.
Ingredients: Milk sauce 300, fish broth 500, cream 150, cancer oil 100, truffles 150, hot red pepper 0.1, lemon 1 pc.

Gradually pour the fish broth boiled with truffles into the milk sauce and heat to a boil, stirring with a spatula; after 5-7 minutes, pour in boiled cream, put salt, red hot pepper and stir. Strain the sauce through a fine sieve or cheesecloth, season with cancer oil (88) and lemon juice or citric acid. This sauce can be prepared without truffles.

6. MILK SAUCE WITH MADERA
Purpose of the sauce: served with game, poultry, crayfish tails.
Ingredients: Cream or milk 700, eggs (yolks) 7 pcs., Butter 100, broth (fume) 150, Madeira 100, red pepper 1.

Mix raw egg yolks with cold milk or cream and heat on a stove or water bath, stirring constantly with a whisk, without bringing the mixture to a boil. When the mass thickens, remove it from the heat, add a highly concentrated brown broth, boiled Madeira, season with salt and red pepper. Then strain the sauce through a napkin, heat, stirring, and season with butter.

Sauces have long and firmly settled in our kitchens, and now you do not need to go to a restaurant to taste a multi-faceted gourmet dish. The same dish served with different sauces has a radically different taste, which is why we appreciate these “liquid seasonings”.

Sauces most often have a positive effect on the digestion process, stimulating appetite and increasing the digestibility of food. They delight our eyes and improve the taste of food. However, sauces should complement the dish, not mask its bad taste!

The word "sauce" itself comes from French, and means the usual gravy that gives juiciness to the dish. At the same time, it can not only water dishes, but also cook (stew or bake) them right in it.

If the sauce is served with a dish, then it is better to pour it not on the finished dish, but separately - in a gravy boat. Then everyone can choose the option of dining with or without it, and of course, regulate its quantities.

Sauces are served for cold and hot dishes, sweet and savory, for the main course, side dishes and desserts.

From all that has been said, it is clear that humanity has created a lot of sauces. Today we will talk about how not to get lost in this world of “gravies”, or rather, about what types of sauces are and how they are classified.

How sauces are made

Any sauce consists of a liquid part and an additional part (additives, spices, spices). If the components in the additional part are at least, then the sauce is called the main one.

Any sauces that are made using the base as a base are considered derivatives.

An additional part of any sauce may or may not thicken, i.e. contain or not contain flour (starch). Sauces without thickeners are called noble.

The types of sauces are:

• , which differ from other sauces only in that products are dipped in them. They are served with chips, pies, french fries, seafood, etc.
• gravy (gravies)

What are the main sauces?

In France (and all of Europe) these are:

• (). Its base is milk and white flour. It is ideal for lasagna, chicken, julienne, meat cutlets and meat casseroles.
• (white sauce). Its basis is light broth from chicken, veal or fish and golden roast flour.
• (). Its basis is a strong meat broth and strong roasted flour.
• . Its base is an emulsion of sweet butter and chicken yolk, created in a water bath.
• tomato sauce. Its base is mashed boiled tomatoes. Ideal with pork and pasta.
• mayonnaise. Its base is vegetable oil, chicken yolk and mustard.

In Asia it is:

• fish sauce

Classification of sauces

All sauces can be conditionally divided according to the following indicators: by temperature, liquid part, purpose, consistency, color, composition complexity, cooking technology, taste, calorie content.

1. By temperature, sauces are:

• hot - 75-80 ° C (they are served only with hot dishes)
• cold - 10-14 ° C (they are served with both hot and cold dishes)

1. For the liquid part:

1. By consistency:

• liquid (like liquid sour cream) - they are watered ready meals from cereals, vegetables, etc., as well as stew in them
• medium (like thick sour cream) - they are seasoned vegetable dishes, and vegetables, meat, fish are baked in them
• thick (like manna porridge) - they are added to some dishes (carrot cutlets, cheesecakes, etc. - for binding) and are used for stuffing cutlets from poultry, meat, etc.

1. By appointment:

• for vegetable dishes
• for cereal dishes
• to salads
• for desserts and sweets

1. Most sauces are red and white in color. Others - to set off the taste of the dish, emphasize its beauty.
2. To taste sauces are:

• tender. These are white and sour cream sauces, which are served with stewed chicken, pork, fish.
• sweet (dessert). They are based on sugar, juices, decoctions of berries and fruits, milk or wine. An additional part can be chocolate, cocoa, vanillin, honey. The density of these sauces is given by the introduction of flour or starch. They are served with sweets or desserts, less often with meat and poultry dishes.
• . They are based on products with a mega-spicy taste: chili, horseradish, etc. They are served with meat, poultry or fish dishes, sometimes used for marinating food.
• sour and sour-sweet. Most often these are Asian sauces, or sauces that include honey.

1. According to the complexity of the composition, sauces can be simple and complex - it all depends on the number of components used.
2. According to the cooking technology, sauces can be prepared with full or partial heat treatment (boiling, stewing, aging in a water bath), or without it.
3. By calorie sauces are high-calorie and dietary. Usually, lighter sauces are offered for fatty foods, and more high-calorie sauces for low-fat ones.

It so happened that the same sauce can differ in a number of ways. For example, there are different kinds mayonnaise:

• High-calorie (1st category) - with a fat content of 55% or more, water in it - 35%, chemical additives - a minimum. The best of them contain 80% of all fats of olive oil.
• Medium-calorie (2nd category) - with a fat content of 40-50%, water - 35-50%.
• Low-calorie (3rd category) - with a fat content of up to 40%, water - more than 55%.

In addition, these mayonnaises are divided into snack (containing spices) and children's / (containing sweeteners and resembling cream).

The consistency of mayonnaise can be similar to thick or liquid sour cream, cream or paste.

At the same time, in a foreign product, mayonnaise is classified differently - depending on the presence of thickeners.

• If you are preparing a sauce with fish broth, then serve it only with fish dishes.
• Flour, before adding to the sauce, be sure to fry (with or without fat).
• Instead of vinegar for sourness in the sauce, use lemon juice, sour fruit puree (apples, plums, cherry plums).
• Add butter only to warm sauce (not hot!).
• Aromatic components (garlic, greens, etc.) add to the sauce 10 minutes before readiness.
• Try to always prepare fresh sauce.
• Keep sauces covered, only in the refrigerator in a clean glass or stainless steel container.

Easy peasy:

Try making your own sauces. It's simple. Adjust the number of components to your liking.

P.S. All the above recipes are designed for beginners and are simplified as much as possible. If you want to make professional sauces, create them according to a complete and accurate recipe.

Cold sauces:

• Mayonnaise: vegetable oil, egg, mustard, vinegar, salt, ground black pepper
• "Caesar": mayonnaise, crushed garlic, grated parmesan cheese
• " ": mayonnaise, crushed garlic, capers, chopped herbs
• " ": mayonnaise, whipped cream, grated blue cheese
• French dressing: vegetable oil, mashed egg yolk, vinegar, mustard
• Italian dressing: olive oil, vinegar, chopped herbs
• Teriyaki: soy sauce, honey/sugar, rice vinegar (white wine), spices
• "": thick tomato puree, sugar, spices, salt

Hot sauces:

• "Bechamel": fried flour, milk, salt, nutmeg
• Hollandaise sauce: melted butter, white wine, egg yolks

The classification of sauces is most clearly presented in the table:

Lecture 2. Dairy sauces. Sour cream sauces. Egg-oil sauces. sauces on vegetable oil. Vinegar sauces. Oil mixtures. Technology. Range. quality requirements.

mushroom sauces

Fish sauces and mushroom sauces

Fish broth is used to prepare white sauces and their derivatives. Their taste is more delicate than meat. They are served with boiled and stewed fish dishes.

Sauces fish white main, steam and tomato. They are prepared in the same way as the meat of the same name, but using fish broth.

Mushroom main sauce

White fat passerovka is bred mushroom broth, boil for 45-60 minutes, salt, filter. boiled mushrooms and onion cut into strips or finely chopped. Onions are sautéed, combined with mushrooms and fried for 5 minutes, then added to strained sauce and boiled for 10-15 minutes. The finished sauce is seasoned with margarine or butter.

Mushroom sauce with tomato

tomato puree sauté with fat and combine with mushroom sauce.

Sweet and sour mushroom sauce

In mushroom sauce with tomato, sorted and washed raisins, prunes (pitted), black peppercorns are added and boiled for 10-15 minutes, bay leaves are added at the end of cooking.

They are prepared with whole milk or milk diluted with broth, vegetable broth, water. Depending on the use, milk sauces are prepared in various thicknesses:

- liquid- for serving with dishes (50 g of flour per 1 liter of sauce);

- medium density- for baking (raw egg yolks are added to the sauce) dishes from vegetables, meat and fish, as well as seasoning stewed and boiled vegetables (100-110 g of flour per 1 kg of sauce);

- thick- for stuffing poultry and game cutlets, minced meat products, for adding as a binding base to carrot cutlets, cheesecakes and other dishes (130 g of flour per 1 liter of sauce);

Milk sauce (bechamel)

White fat flour sauteing is diluted with hot milk, boiled for 7-10 minutes, salted, filtered, brought to a boil. Served with vegetable (boiled cabbage, beans, corn, asparagus, etc.) and cereals (cutlets and meatballs, rice, millet, etc.) dishes.

Sweet milk sauce

Sugar and vanillin dissolved in hot water. Served with cheesecakes, puddings, cereals and cottage cheese casseroles.

Milk sauce with onion (subise)

Finely chop the onion, sauté in butter, stirring so that it does not fry. Then add the meat broth and simmer until soft. The prepared onion is introduced into the milk sauce, boiled for 7-10 minutes, salt, red ground pepper are added, filtered, while rubbing the onion. Then the sauce is brought to a boil, seasoned with margarine or butter.

Milk sauces have delicate taste and contain proteins, carbohydrates and fats in an easily digestible form. They are prepared with whole milk or milk diluted with broth, vegetable broth, water. Depending on the use, milk sauces are prepared in various thicknesses:

liquid - for serving with dishes;

medium density - for baking (raw egg yolks are added to the sauce) dishes from vegetables, meat and fish, as well as seasoning stewed and boiled vegetables;

thick - for stuffing poultry and game cutlets, minced meat products, for adding as a binding base to carrot cutlets, cheesecakes and other dishes;

Sauce dairy (bechamel). White fat flour sauteing is diluted with hot milk, boiled for 7-10 minutes, salted, filtered, brought to a boil. Served with vegetable (boiled cabbage, beans, corn, asparagus, etc.) and cereals (cutlets and meatballs, rice, millet, etc.) dishes.

Sweet milk sauce.AT liquid milk sauce is added with sugar and vanillin dissolved in hot water. Served with cheesecakes, puddings, cereals and cottage cheese casseroles.

Milk sauce with onion (subise). Finely chop the onion, sauté in butter, stirring so that it does not fry. Then add the meat broth and simmer until soft. The prepared onion is introduced into the milk sauce, boiled for 7-10 minutes, salt, red ground pepper are added, filtered, while rubbing the onion. Then the sauce is brought to a boil, seasoned with margarine or butter. Sauce is served with fried lamb, natural lamb cutlets and chops.

Dairy sauces should taste like milk. Do not use burnt milk for their preparation.

Milky liquid sauce - hot at a temperature of 65-7 (GS no more than 1-1.5 hours, since at long-term storage it darkens due to caramelization of milk sugar. Thick milk sauce should be stored refrigerated at a temperature of 5 "C for no more than a day. Milk sauces of medium density cannot be stored, they are prepared immediately before use.

Technological process egg-oil sauces of various consistencies. Assortment, use. Quality requirements, mode of storage and implementation. Processes involved in the preparation of hollandaise sauce.

Butter, which is the main component of this group of sauces, does not contain organic acids, extractives and other substances that stimulate appetite. Therefore, to give taste and stimulate the activity of the digestive glands, citric acid is added to egg-oil sauces in the amount of 1-2 g per 1 kg of sauce or lemon juice. These sauces well enrich the composition of low-fat dishes | products: color and white cabbage, lean fish (perch, cod, etc.), low-fat poultry meat (chicken, chicken, etc.). There are two types of egg-butter sauces: non-emulsified (Polish, cracker) and emulsified (Dutch-based).

Polish sauce. Chopped hard-boiled eggs, salt, chopped parsley or dill, lemon juice or diluted citric acid are added to melted butter. Serve sauce for boiled fish, cauliflower, white cabbage.

Sauce Polish ("economical"). To reduce cost and energy value Polish sauce is prepared on the basis of white. Butter, chopped eggs, parsley, citric acid are added to the finished white sauce.

Dryer sauce. crackers white bread grind, sift and fry with stirring until golden brown. The butter is melted and heated until it becomes clear and a light brown precipitate forms. The oil is drained from the sediment, fried crackers, salt, citric acid are added. Served to boiled vegetables- Brussels sprouts, white cabbage, cauliflower, broccoli, asparagus, artichokes.

Sauce Dutch. Yolks raw eggs combine with cold boiled water, stir in a bowl with a thick bottom, add 1/3 of the butter put according to the recipe in pieces, boil in a water bath (at a temperature of 75-80 ° C), stirring and whisking slightly until a homogeneous slightly thickened mass. After that, the heating is stopped and, continuing to stir, pour in a thin stream, the remaining melted butter. The finished sauce is seasoned with salt, citric acid or lemon juice and filtered. It turns out a thick homogeneous emulsion of the "oil in water" type, where the emulsifier is egg yolks. Therefore, despite the high oil content, the sauce does not feel greasy and has a delicate taste. To reduce the cost of the sauce, reduce its energy value, and increase the stability of the emulsion, white sauce is sometimes added to it. Hollandaise sauce is served with boiled asparagus, cauliflower and low-fat fish (whitefish, sterlet, zander, etc.). In addition to the main hollandaise sauce, a number of its varieties are prepared.

Sauce Dutch with mustard (mutar). Prepared mustard is added to the hollandaise sauce (about 50 g per 1 kg of sauce). Served to fried fish sturgeon breeds.

Sauce Dutch with Vinegar (Bearnaise). Coarsely crushed peppers, bay leaves are poured with vinegar (9%) and boiled. Then the vinegar is filtered and seasoned with Dutch sauce (instead of citric acid). Served with fried meat (langets, fillets), kidneys.

Sauce Dutch with cream (muslin). Whipped cream is added to the finished sauce before serving. Served with boiled and stewed fish, dishes of dessert vegetables.

Sauce dutch with capers. Warmed capers without brine are introduced into the finished sauce. Served with dishes of boiled, stewed, fried fish.

Egg-butter sauces and cracker sauce have a slightly sour taste and the aroma of butter.

Polish and cracker sauces can be stored for up to 2 hours

The hollandaise sauce should have a smooth consistency, with no grains or flakes of curdled protein. There should be no grease on the surface of the sauce.

In polish and cracker sauces, the oil should be clear. The eggs for the Polish sauce are coarsely chopped.