Milk sauce - general principles and methods of preparation
In the world there are several thousand recipes for preparing various sauces - sour and sweet, red and white, hot and fresh. This is a very common liquid seasoning that can not only give a certain shade to a dish, but also change or transform its taste beyond recognition. No wonder the French say that with sauce you can eat absolutely everything, even a newspaper. And so they can be trusted, because they are experts not only in the fashion world, but also in cooking.
One of the most famous sauces is milk, which is based on milk. The thickener is often fried flour, less often starch. Its popularity is due to the availability of products that are always at hand and ease of preparation. Milk sauce can be sweet or salty, with spices and seasonings. It will ideally set off or soften the taste of any dish - vegetable or meat cutlets, fish, sweet pancakes, casseroles. They can stuff individual dishes, bake in the oven or serve as a liquid gravy.
Milk sauce - food preparation
The basis of the milk sauce is milk and oily-flour mixture, or white ru, as the French would say. If flour is added to the sauce, it is either fried in butter or baked on a hot, dry frying pan. If the thickener is starch, it is not subjected to heat treatment, immediately mixed with a liquid. Sometimes add yolks. In this case, the mass is not boiled, but only brought to a boil. Various seasonings and spices are added to the sauce. If it is a sweet mass - put sugar, vanilla, cinnamon, cocoa, salt - pepper, black or red, salt, dill, bay leaf. Whatever spices are added to the milk sauce, it always has a delicate texture and a mild flavor, muffling any sharpness and sharpness. Therefore, it can be easily attributed to dietary dishes.
Milk sauce - the best recipes
Recipe 1: Classic Milk Sauce
This sauce can be used for stuffing potato croquettes, sweet donuts, roasting meat, fish or as a gravy for pancakes, cereals and other side dishes. In the first case, it means thick sauce, in the second - medium density, and in the third - sauce as a gravy. The method of preparation is the same, the difference is in the amount of flour and butter. If the sauce is used for a sweet dish, you must add sugar and to taste - vanilla, cinnamon. Ingredients: (thick sauce) - flour, butter - 2.5 table each. lie., milk - 0,5l, salt; (medium thickness) - flour, butter - 2 tables. lie., milk - 0,5l, salt; (liquid sauce) - flour, butter - 1 table each. lie., milk - 0,5l, salt.
Method of preparation
Dry flour in a hot frying pan. It is not necessary to ignite too much before the color change, just fry slightly until a slight smell of hot walnut appears, cool it. First, the calcined flour is more simple, without lumps, mixed with the liquid, and secondly, the sauce will get rid of the paste and get a pleasant aftertaste.
Add salt to the flour, pour in the milk, first a smaller part of it. Stir the resulting batter, break up the lumps, if any, and pour in the rest of the milk. Boil for five or six minutes. At the end add the butter, mix and bring to the boil again.
Recipe 2: Sweet Milk Sauce
A delicious addition to pancakes, cheesecakes, sweet casseroles. Getting ready fast. Who does not like honey, can replace it with regular sugar to taste.
Ingredients: honey and butter - 1 table spoon, milk - 300 ml, flour - 1.5 tablespoons, vanilla sugar (vanillin).
Method of preparation
Melt honey and butter over low heat. Add flour and mix, rubbing the lumps. Pour in the milk, boil the mass for a short time, about two minutes. Slightly cool and add vanilla or vanilla sugar, mix and serve. If suddenly there are lumps in the sauce, they can be easily broken in a few seconds with a mixer or a blender.
Sample dishes with Milk sauce
Recipe 1: Cabbage baked in milk sauce
For this dish, not the cauliflower is used, but the most common white cabbage. And who would have thought that this simple vegetable can be cooked so delicious. The output is a gentle and not very high-calorie dish.
Ingredients: liquid milk sauce - 250 ml, white cabbage - 0.5 kg, flour for rolling, butter for roasting, hard cheese - 50-70g, 1-2 tablespoons. lie crackers white ground.
Method of preparation
Remove the required number of leaves from the head of cabbage and boil until ready in salted water. It is not necessary to digest that the cabbage does not fall apart into pieces. Leaves should be soft, but elastic. Thick veins at the base of the sheet can be cut with a knife. Boiled cabbage folded in a colander, letting it drain excess liquid, slightly squeeze and roll the envelope. Cabbage envelopes roll in flour, fry in butter. Put in the form or pan, pour the sauce, sprinkle with chopped cheese and breadcrumbs and bake in the oven (180-200C). Since cabbage is ready, you need to bake for a short time, 10-15 minutes, only to melt the cheese and turn into a beautiful ruddy crust.
Recipe 2: Mushrooms Stewed in Milk Sauce
The dish can be prepared at any time of the year. In season, it is better to use more fragrant forest mushrooms, and in winter - greenhouse oyster mushrooms or mushrooms. Very easy to prepare dish, with him the power to cope and novice hostesses.
Ingredients: mushrooms - 1 kg (more or less), milk - 0.7-0.8l, 3 medium onions, 3 tables. spoons without a big slides of flour, salt, pepper, vegetable oil for frying.
Method of preparation
Sliced mushrooms to roast, add a little vegetable oil and sprinkle with salt and pepper. Cover and leave on the fire until the mushroom liquid has completely evaporated. It will take a certain time, twenty minutes, so you can still do the roasting of onions and flour.
Calcify the flour in a hot dry pan for about three minutes (set a small fire). Stir so as not to burn. Put in a bowl or bowl, let cool.
Crushed onions to brown in a pan with butter and shift to the mushrooms. Stir the prepared flour in a glass of milk and add to the mushrooms, mix and pour out the remaining milk. Simmer another ten minutes to mass became thick. If necessary, dosolit and can be served. Very well combined such mushrooms with boiled potatoes.
Milk sauce - useful advice from experienced chefs
It is not recommended to add lemon juice, vinegar and other sour ingredients to the milk sauce, otherwise it will be curtailed.
