Milk Sauce

Milk Sauce

It's no secret that with well-chosen and well-prepared sauce almost all dishes become tastier. However, not all modern housewives agree to spend a lot of time and effort on cooking gravy. They want to find a recipe that allows you to make a delicious sauce from the available products in a relatively short period of time. Such recipes exist. Absolutely easy to prepare completely versatile and not too high-calorie sauce of milk, butter and flour. It belongs to the classic kitchen and is considered the main sauce, that is, it can not only serve as a sauce, but also be used to prepare other sauces and dishes. This sauce is universal: it can be used for baking or as a gravy for meat, fish, pasta, vegetables, and if it is cooked thick, it will be an excellent filling for donuts.

Cooking Features

As already mentioned, the process of making milk sauce is not very difficult and does not take much time, but the hostess cannot do without knowing some of the subtleties.

  • The amount of flour used in the recipe depends on how thick the sauce you want to make. To make a thick sauce for a glass of milk, you need to take a third of a cup of flour, that is, approximately 50-60 g. as gravy, liquid sauce is most often made, for which a tablespoon of flour with a slide (about 20 g) is taken for two glasses of milk. The amount of butter usually coincides with the amount of flour used, that is, for liquid sauce you need 20 g of butter, for medium-thick sauce 40 g, and for thick 60 g butter.
  • In order to avoid the formation of lumps during the preparation of the sauce, flour is initially calcined in a dry frying pan. This should not be done for long: as soon as the nut flavor appears, the pan with flour is removed from the heat. The cooled flour is transferred to a saucepan and proceed to the next stage of cooking the sauce.
  • Milk is introduced into the sauce in small pieces, each time whipping the contents of the saucepan with a whisk until a homogeneous mass is formed without lumps.
  • In the next step, add the chopped butter. Once the oil has dissolved in the sauce, it can be considered ready. However, after that, you can enter additional ingredients: greens, seasonings, salt or sugar. In this case, boil the sauce can be a little longer.
  • Some recipes suggest thickening the sauce not with flour, but with eggs or starch. In this case, the technology will be slightly different. If egg yolks are used, the sauce warms up in a water bath or a very slow fire, while trying not to bring it to a boil. If starch is specified in the recipe, then it is poured into hot sauce, pre-dissolved in cool water.
  • Ingredients such as vinegar or lemon juice should not be used when making milk sauce, as milk can curdle.

Milk sauce is most often used hot, sprinkling dishes before serving. For meat, the classic version of the sauce is most often used, for fish - garlic sauce, for pasta - with cheese, and for desserts - sweet milk sauce.

Classic Milk Sauce Recipe

Composition:

  • wheat flour - 20-120 g;
  • butter - 20-120 g;
  • milk - 0, 5 l;
  • nutmeg (optional) - at the tip of a knife;
  • salt or sugar to taste;
  • greens (optional) - to taste.

Method of preparation:

  • Sift the flour and pour into the pan. The amount of flour is determined based on how thick the sauce you want to cook. Most often they make a medium-thick sauce, which requires about 40 grams of flour.
  • Put the pan with flour on the fire. Calcify the flour, stirring, until a nutty smell appears.
  • Remove the pan from the heat, pour the flour into a saucepan and wait a couple of minutes for it to cool.
  • Light a fire under a stew-pan and start pouring milk into it in a thin stream, whipping it with a whisk.
  • Cut the butter into thin slices and put them in a saucepan with sauce. Stir to dissolve faster.
  • Add salt or sugar, depending on which dish the sauce is made for. If you do not plan to serve it to the dessert, you can additionally add pepper and finely chopped or chopped greens. The nutmeg will give a pleasant aroma to the sauce.
  • When the sauce thickens sufficiently and the added salt or sugar dissolves in it, remove the saucepan from the heat.

After that, the sauce can be immediately used for its intended purpose or poured into a saucepan and put on the table so that guests can pour on the dishes served to them on their own.

Milk sauce with ginger and garlic for fish

Composition:

  • flour - 20 g;
  • butter - 20 g;
  • milk - 0, 25 l;
  • parsley - 20 g;
  • ginger root - 10 g;
  • garlic - 1 clove;
  • salt, pepper - to taste.

Method of preparation:

  • Peel and rub the ginger root.
  • Pass garlic through a press.
  • Chop parsley finely.
  • Fry the flour to make it nutty. For a while, remove from heat.
  • Return the pan to the flour. Enter milk in small portions. Do not forget to whisk it with a whisk so that there are no lumps. If, nevertheless, it was not possible to avoid their formation, strain the sauce through a sieve and return to the plate.
  • Pour ginger, garlic, parsley, salt and pepper into the sauce. At the same time put in a piece of butter.
  • Continue heating the sauce until the oil has dissolved. All this time it needs to be stirred.

Milk sauce prepared according to the above recipe will be a good addition to fish dishes.

White sauce with onions and mushrooms

Composition:

  • milk - 0, 25 l;
  • flour - 40 g;
  • butter - 40 g;
  • onions - 100 g;
  • champignons - 100 g;
  • salt, spices - to taste.

Method of preparation:

  • Peel and finely chop the onion.
  • Wash and dry the mushrooms. Cut them into small cubes.
  • Melt the butter in a pan, put the onions and mushrooms in it and cook until the liquid released from the mushrooms is evaporated.
  • In a clean pan, heat flour for a minute. Pour milk into it in a thin stream, constantly beating it with a whisk.
  • Add the mushrooms and onion to the sauce, stir.
  • Cook until the sauce thickens sufficiently.

This sauce is particularly suitable for meat and vegetables. It can be made only with mushrooms or only with onions. In this case, the number of mushrooms or onions can be increased by one and a half to two times relative to the amount specified in the recipe.

Milk sauce with cheese

Composition:

  • milk sauce prepared according to the classic recipe - 0, 3 l;
  • hard cheese - 50 g;
  • butter - 20 g;
  • broth - 100 ml.

Method of preparation:

  • Boil the broth, mix it with the sauce. Heat the mixture over low heat.
  • Finely grate the cheese and send it to the sauce. Heat the sauce, stirring until the cheese is dissolved.
  • Remove the sauce from the plate, add a piece of softened butter to it, beat with a blender.

This sauce goes well with potatoes, pasta, vegetable casseroles, giving them a creamy cheese flavor.

Sweet Milk Sauce

Composition:

  • milk - 0, 5 l;
    • flour - 30 g;
    • butter - 30 g;
    • sugar - 60 g;
    • vanillin - on the tip of a knife;
    • cinnamon (optional) - a pinch.

    Method of preparation:

    • Boil the milk, adding sugar to it. Wait until it dissolves. Cool to room temperature.
    • Fry the flour to a caramel color and thinly pour the milk into it, whipping it incessantly.
    • Add vanilla, cinnamon and thinly sliced ​​butter.
    • Continue heating the sauce, stirring, until it has a uniform, thick texture. Oil during this time should completely melt.

    This sauce can be watered with cheesecakes, pancakes or pancakes. If you want to use it as a filling, you need to take 4 times more flour and oil when cooking.

    Milk sauce is a universal seasoning that can be served with side dishes, meat and fish dishes, and even desserts. It is prepared quickly and from the available products. Even an inexperienced hostess can master the sauce making technology.

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