Most housewives are accustomed to serving meat to the sauce, made on the basis of tomatoes. However, in many countries, other liquid seasonings for meat dishes are popular. These include, in particular, white sauce, for meat that is served in France and in several other European countries. It is prepared from simple products that almost every housewife has in the kitchen, has a pleasant light shade and delicate taste. The cooking process has its own specifics, but it is not complicated, so even an inexperienced hostess can include white sauce in the daily menu.
Cooking Features
At the first attempts to make white sauce, an inexperienced cook can face minor difficulties, and the advice of experienced chefs can help overcome or even avoid it.
- To prepare the sauce, use a saucepan, a deep frying pan or a thick-bottomed saucepan, as it is very important for a homogeneous consistency to ensure that the bottom warms evenly. For the same purpose, it is desirable to install a flame divider, electric and induction cookers on the gas burner, and without it, ensure uniform heating.
- You need a nice whisk to make the sauce. It is better that it has a silicone coating to protect kitchen utensils from unnecessary scratches, spoiling the non-stick coating.
- The main component of the white sauce in the classic version is milk, but it is often replaced with cream, sour cream, broth. The main thing that these ingredients were cold, so if you decide to use the broth, then strain the right amount and put in the refrigerator in advance.
- Be sure to make sure that they are not sour before adding milk or cream to the sauce. Despite the fact that white sauce can be made from sour cream, sour milk is not suitable for it.
- Add milk or broth to the sauce gradually, whipping it intensively with a whisk so that no lumps form. If, however, such a nuisance has occurred, strain the sauce and cook a little more - it will acquire the desired consistency.
- If you want the sauce to have a pleasant creamy shade and nutty flavor, fry the flour in the pan first, and only after purchasing caramel color, add butter and other ingredients.
The taste and aroma of white sauce depends largely on the bouquet of seasonings and spices added to it. Thus, the famous bechamel sauce is a variation of white sauce, the peculiarity of which is the use of nutmeg and ground pepper (originally white).
Basic White Sauce Recipe
Composition:
- milk - 0, 25 l;
- butter - 20 g;
- wheat flour - 20 g;
- salt, spices - to taste.
Method of preparation:
- Melt the butter by putting it in a microwave for a minute or heating it in a water bath.
- Sift the flour and fry it until you get a cream shade.
- Pour in oil and whisk.
- Without removing the saucepan from the fire, pour a chilled milk into it in a thin stream, constantly beating it with a whisk.
- Cook the sauce for 5 minutes. During this time, he will have time to acquire the desired consistency.
Ready white sauce is best used hot. Most often it is used as a gravy. If it cools by the time the dish is served, it is better to warm it up a little on the stove or in the microwave. Basic white sauce can be the basis for culinary experiments: by adding different spices to it, you can vary its taste, making it suitable not only for meat, but also for other products.
White sauce with sour cream
Composition:
- wheat flour - 50 g;
- butter - 50 g;
- sour cream - 0, 2 l;
- salt, spices - to taste.
Method of preparation:
- Fry flour in a frying pan.
- Add the butter and fry the flour with it for a minute or two.
- Add cold sour cream, intensively whisk the contents of the pan.
- When the sauce boils, put it out for 3-4 minutes.
This sauce is made slightly thicker than traditional. Most often it is served with meat, but it harmonizes well with other dishes, including potatoes and fish. Sour cream in the sauce can be replaced with fat cream.
White Bechamel Sauce
Composition:
- full-fat milk or drinking cream - 0.5 l;
- wheat flour - 25 g;
- butter - 25 g;
- carnations - 1 pc .;
- white or black ground pepper - at the tip of a knife;
- nutmeg - at the tip of a knife;
- salt - to taste.
Method of preparation:
- In a saucepan, melt the butter.
- Add the sifted flour and heat it with the butter for a minute.
- Pour milk or cream into the sauce in a thin stream, whipping the sauce with a whisk so that there are no lumps.
- When the sauce in the skillet boils, add salt in it, before, nutmeg, throw a clove of cloves. Stir for 5 minutes over low heat.
- Allow time for the sauce to cool slightly and strain it through a sieve so that it has the most delicate texture.
- Drain back to the saucepan and bring to a boil.
Before serving the bechamel to meat, it is a good idea to warm it up. Also, this sauce is suitable for poultry, fish, pasta, as well as for pizza.
White sauce in meat broth
Composition:
- beef broth (preferably beef) - 0.5 l;
- wheat flour - 80 g;
- butter - 50 g;
- onions - 75 g;
- bay leaf - 2 pcs .;
- allspice peas - 5 pcs .;
- lemon juice - 5-10 ml;
- fresh dill - 20 g;
- fresh parsley - 20 g;
- salt, ground pepper - to taste.
Method of preparation:
- Strain the cooked meat broth and cool.
- Cut onions into small pieces, after clearing the husk.
- Wash and shake off the greens from the water.
- Fry onions in butter until transparent.
- Fry the flour in a separate pan.
- Pour the flour, which has acquired a cream shade, into the pan with butter and onion, mix.
- Trickle, whisk, pour broth. Constantly beating the sauce with a whisk, cook for a few minutes.
- Without slicing, add greens to the sauce. Pour salt in there, add spices. It will be better if you tie the greens in a bunch, and wrap the spices in cheesecloth. Sweat the sauce for about 5 minutes.
- Remove herbs and spices from the sauce. In a minute you can remove him from the stove - he is ready.
White sauce in meat broth is usually served just for meat. It is suitable for other dishes, but not so good.
White sauce with cheese
Composition:
- butter - 20 g;
- hard cheese - 50 g;
- milk - 0, 3 l;
- flour - 50 g;
- garlic powder - pinch;
- dried basil, salt, pepper - to taste.
Method of preparation:
- Rub the cheese on a fine grater.
- Fry the flour in the melted butter, add the milk and cook the sauce, as in the basic recipe.
- Pour salt, pepper, garlic, basil. Stir. Cook the sauce for a minute.
- Add the grated cheese and continue cooking until the sauce is smooth again.
This sauce is best suited to baked meat - it can even be cooked under this sauce. Also, many housewives make pizza with this sauce, especially if the stuffing includes minced meat, chicken or meat.
White sauce - one of the most popular sauce for meat. Having learned to cook it, you will never wrestle with what to serve meat dishes.
