1. Milk sauce for steamed vegetables

Perfectly complements steamed vegetables, this sauce.

You will need:

• milk,
• oat flour,
• olive oil,
• ginger,
• garlic.

Heat oil in a saucepan and add flour. It should acquire a soft golden color. Heat the milk and add to the saucepan in small portions, mixing thoroughly. Leave for 7 minutes, reducing the heat to a minimum. 2 minutes before readiness, add ginger powder and squeeze garlic juice. Decorate with herbs and serve with the main course. Garlic and ginger speed up the metabolism and help burn extra calories. Oatmeal helps to normalize the digestion process. And olive oil is an indispensable antioxidant.

2. Sweet milk sauce

How to cook a diet milk sauce for a sweet tooth? The undoubted enemy of a chiseled figure is sugar. But the lack of glucose threatens to reduce performance, up to a complete breakdown. An excellent prevention will be a sweet milk sauce served with cottage cheese dishes, fruits, cereal flakes.

At the core:

• low fat milk,
• Rye flour,
• Sesame oil,
• vanilla/cinnamon.

Heat the oil over low heat, add the flour and grind the lumps. After introducing milk, so that it does not curdle, the temperature should be above 60 degrees. Combine honey with ready-made sauce, and add vanilla or cinnamon 3 minutes before the end of the process on the stove. If the consistency is not uniform, you can use a mixer or blender until you get the desired result.

3. Cauliflower with milk sauce

A very light and at the same time nutritious dish will be cauliflower with milk sauce.

Ingredients:

In this case, the minimum amount of flour will be needed (1 tablespoon per 200 ml.). Heat the oatmeal in a frying pan without adding oil until a light aroma of nuts is felt. Then add warm milk and stir well. Divide the cabbage into inflorescences and spread around the perimeter of the form. In the cooled gravy, add 2 beaten eggs, coriander, salt, pepper, granulated garlic. Pour into a mold with cabbage, filling all the gaps and put in an oven preheated to 180 degrees. After 7-10 minutes, take out the dish. Serve with parsley and cilantro.

4. Milk sauce for cereals

You will need:

• milk - 200 ml.,
• sour cream - 2 tablespoons,
• corn starch - 1.5 tablespoons.

Traditional cereals will become permanent on the menu if you prepare an appetizing milk sauce for them. Cow or goat (200 ml.) Combine with 2 tbsp. spoons of sour cream, add 1.5 tbsp. spoons of cornstarch and cook over low heat, for 5 minutes. A minute before the readiness to salt, serve slightly cooled, garnished with a sprig of fennel. Cornstarch retains all the beneficial properties of its original source and strengthens the nervous system.

5. Milk sauce for vegetables

Vegetables are indispensable storehouses of vital vitamins and fiber. The most useful are those cooked with minimal heat treatment. The rich taste of the sauce complements the neutral taste of vegetables.

Ingredients:

• flour - 1 tbsp,
• garlic,
• milk - 200 ml.,
• Cayenne pepper,
• ginger,
• turmeric.

In olive oil, bring the flour and finely chopped garlic to a golden color (it is better to take powder or granular). Add milk, stirring all the ingredients, simmer the sauce for about 8-10 minutes. A few minutes before done, add cayenne pepper, ginger and turmeric. Cut vegetables (tomatoes, cucumbers, bell peppers, carrots) lengthwise. A gravy boat is installed in the center, and the slices are laid out around it. Instead of vegetables, you can take dried toasted whole grain bread. Such a feast of taste will appeal to all family members.

6. Sauce "Bechamel"

The legendary Bechamel sauce, donated by French chefs, can easily reduce its calorie content. To do this, it is enough to change a few ingredients.

Necessary:

• milk - 200 ml.,
• oatmeal / rye flour - 1 tbsp. a spoon,
• cream,
• salt,
• pepper,
• nutmeg.

Milk will need 1.5% fat, oatmeal or rye flour, a little cream 15%, salt, pepper, nutmeg. In a saucepan or saucepan, heat the oil (minimum fire pressure), add the flour, stirring constantly. When preparing the sauce, always use a wooden spoon. Then slowly pour in the hot milk. After boiling, cook for no more than 6 minutes, adding salt, pepper and nutmeg. When the sauce cools down (up to 40 degrees), add cream. Depending on the desired consistency, add or reduce the amount of flour during cooking, bearing in mind that the sauce will thicken at the end of the process.

7. Meat / fish with milk sauce

Properly cooked meat and fish go well with a diet sauce.

Necessary:

• milk - 300 ml.,
• starch - 2 tablespoons,
• onions - 2 pcs.,
• Bay leaf,
• salt.

In 200 ml. milk dilute 2 tbsp. spoons of starch. In a saucepan or saucepan, combine 100 ml. milk, 2 pcs. finely chopped favorite variety of onion, bay leaf, salt. When the mixture boils, remove from the stove and let cool for 7-8 minutes. Strain and combine with previously diluted starch. Cook on low heat for one minute. When the sauce thickens to the desired consistency, remove from heat. Light texture and unsurpassed taste emphasize the tender meat of chicken, quail, rabbit. Also, the sauce is good in a duet with salmon and trout.

France is recognized not only as the Mecca of all gourmets, but is also famous for its beautiful and slender nation. It was the royal chefs who brought milk sauce to the world. Simple, basic components of a culinary masterpiece made from milk can be found in the kitchen of every housewife. Using your abilities, imagination and love, it is possible to prepare well-known dishes in a completely different interpretation by serving them with milk sauce. At the same time, while maintaining the parameters of the model, and taking care of the health of the whole family.

Any, even not very successful dish, will sparkle with new shades of taste if you add sauce. Meat and pasta, lasagna and pancakes - everything will be better with such a savory addition. Bechamel, or as it is also called milk sauce, is one of the most popular in European cuisine. It is the basis for many other gravies and dressings.
Dairy sauces are easy to prepare, and the ingredients for them can always be found in any kitchen. Fresh herbs can be substituted for dried ones. It is permissible to take ghee or any refined vegetable oil.

Milk sauce with garlic

This sauce is a combination of two - Bechamel (butter, milk, dried flour) and Pesto (basil, cheese, garlic, nuts). It turns out a peculiar taste: on the one hand, soft, thanks to the milk-oil base, on the other, spicy and spicy, due to garlic and basil.
To some, it may seem too "variegated", but those who love spices will certainly appreciate the subtle play of taste contrasts.

Taste Info Sauces

Ingredients

• Cow's milk - 150-200 ml;
• Wheat flour - 1 tbsp. l.;
• Fresh garlic - 1 clove (small);
• Basil - 2-3 sprigs (leaves only);
• Hard cheese - 60 g;
• Cow butter - 1 tbsp;
• Walnuts - 1 core;
• Sea salt.

How to make Garlic Milk Sauce

Flour for milk sauce must be dried in a pan. Take it a little more, taking into account the fact that the part cannot be collected from the bottom. Also make sure that the pan has not retained the smell of the dish previously cooked in it, otherwise the sauce can be ruined. Wipe the skillet thoroughly with a paper towel before adding flour.
Flour does not need to be fried, it should only be dried a little to become more crumbly.
Dissolve the dried flour in a small amount of milk so that there are no lumps.


Grate or slice the cheese ahead of time.


Prepare garlic, basil and nuts. It is advisable to grind all of them in a mortar, greens can be finely chopped, and nuts can be crushed with a kitchen hammer or blender.


Boil the remaining milk and pour in a thin stream the part in which the flour is dissolved. While pouring the liquid with flour, at the same time quickly stir the milk in the pan so that no lumps form. After a few seconds, add the cheese and stir the mass until it melts. At this stage, you can make the sauce thinner by adding hot milk to it.


Put the basil, nuts and garlic into the hot mass, remove from heat.


Transfer the sauce to a gravy boat and set aside. It can be served with meat, pasta, dumplings, pasta and potato casseroles.

Milk mushroom sauce

A good addition to pasta, potatoes or cauliflower is milk sauce with dried porcini mushrooms. Its taste is quite bright and perfectly emphasizes the main dish. In addition to vegetables, it can be served with boiled lean meats, such as chicken or veal.


Ingredients:

• Natural cow's milk of the highest fat content - 200 ml;
• Dried white mushrooms or boletus mushrooms - 10-15 g;
• Fresh garlic - 1 clove;
• Vegetable olive or sunflower oil refined - 30 ml;
• Fresh aromatic herbs - sage and thyme - one branch each;
• Parsley greens.
• Salt to taste.

Cooking:

1. Grind dried mushrooms by hand or with a blender. You can leave a few fairly large pieces - this will add additional flavor. You don't need to soak the mushrooms.
2. Peel the garlic and finely chop it.
3. Heat the oil in a deep saucepan, put chopped garlic and whole sprigs of aromatic herbs into it. Heat until a pronounced spicy aroma appears.
4. Add the mushrooms to the saucepan and sauté them a little.
5. Pour the milk into the saucepan, while constantly stirring it. Heat until the mass thickens.
6. Before serving, remove the aromatic herbs from the sauce and sprinkle with fresh chopped parsley.

Milk sauce with onions

Soubise or soubis - French onion-milk sauce, prepared on the basis of classic bechamel. It is served with meat or fish.

Ingredients:

• Butter cow - 60 g;
• White wheat flour - 30 g;
• Whole natural cow's milk - 250 ml;
• Shallots or white onions - 2 large;
• Sour cream or cream - 50 ml;
• Salt, nutmeg.

Cooking:

1. Prepare the "roux", the base of the béchamel. Melt half of the butter in the pan. Sprinkle flour and fry for 5 minutes. Pour in the warm milk and heat until the sauce thickens. Be sure to stir so that there are no lumps.
2. Melt the remaining butter in another pan. Peel the onion, cut into rings and fry until soft. Chop the cooked onion with a blender.
3. Heat the bechamel and add the grated onion, salt, nutmeg, and sour cream to it. Reheat the subis for about a minute and serve.

teaser network

Milk cheese sauce

If there is no time to cook the sauce for a long time, then prepare a very simple addition to pasta or vegetables. A minimum of ingredients, simple technology and an excellent result will make it your favorite.


Ingredients:

• Blue cheese - 150-200 g;
• Natural cow's milk of the highest fat content - 250 ml;

Cooking:

1. H cut the cheese into cubes.
2. Boil milk in a thick-bottomed ladle.
3. Lower the cheese to it and cook over low heat, stirring, until it is completely dissolved.
4. Heat the gravy boat, pour the contents of the pan into it and serve immediately for dinner.

milk cream sauce recipe

If the usual milk-based bechamel seems too boring for you, prepare a version with the addition of cream. This sauce goes well with spaghetti.


Ingredients:

• Creamy cow butter - 100 g;
• Fine white wheat flour - 100g;
• Cow natural milk - 0.5 l;
• Natural cow cream - 100 ml;
• Parmesan or any hard cheese - 200 g;
• Quail egg yolks - 4 pcs. (or 2 chicken);
• Salt, nutmeg, freshly ground white pepper - to taste.

Cooking:

1. Dissolve the butter in a thick bottomed saucepan. Using a strainer, pour in the flour and fry it until caramelized;
2. Heat the milk and carefully add it to the flour and butter, stir and cook until thickened, about 15 minutes.
3. Grate or cut the cheese, separate the whites from the yolks.
4. Add cheese, quail yolks, spice cream and salt to the finished sauce. Bring to a boil, stirring constantly and remove from heat.

Milk mustard sauce

If you decide to cook a turkey, rabbit or duck, serve the meat with milk mustard sauce. It is quite spicy, but it does not overlap the taste of the main dish.


Ingredients:

• Whole cow's milk - 100 ml;
• The white part of the leek - 1 pc;
• Wine white semi-dry or dry - 200 ml;
• Fresh garlic - 2 cloves;
• Meat broth - 300 ml;
• Grain mustard - 2 tbsp. l.;
• Dried thyme - 3 g;
• Melted butter - for frying;
• Salt.

Cooking:

1. Cut the leeks into half rings.
2. Heat the ghee in a saucepan and fry the onion. Pour in the wine and simmer for about 10 minutes.
3. Pour in the broth, add mustard and herbs, reduce heat and cook for 20 minutes.
4. At the end of cooking, add milk, bring to a boil and remove from heat.
5. If desired, dried mushrooms can be added to the sauce.

To prevent lumps from forming in the sauce when adding flour, pour it with a strainer. If it doesn’t help, don’t worry - wipe the sauce through a sieve or punch with a blender. In addition, when kneading, you can use not a spatula, but a whisk.
In addition to flour, you can use grated vegetables, such as zucchini or cauliflower, or starch to thicken the sauce. The latter should be added very carefully so that jelly does not turn out.
Never replace milk or sour cream with mayonnaise in recipes that require heat treatment - this is a cold dressing for salads. Try to cook a classic bechamel, you will definitely succeed.

Chapter:
Milk dishes
4th page

DAIRY AND SOUR CREAM SAUCES

milk sauce

Ingredients :
For the thin sauce: 2 cups milk, 1 tbsp. a spoonful of flour, 1 tbsp. a spoonful of butter, salt.
For a medium thick sauce: 2 cups milk, 2 tbsp. spoons of flour, 2 tbsp. tablespoons of butter, salt.
For thick sauce: 2 cups milk, 2.5 tbsp. spoons of flour, 2.5 tbsp. tablespoons of butter, salt.

Cooking

Liquid, medium density and thick milk sauces differ in composition, but the method of preparing them is the same. Fry the flour in butter, then, stirring constantly, dilute it with hot milk, add salt to taste and boil for 5-7 minutes. Liquid sauce is served with hot vegetable and cereal dishes. The sauce of medium density is used when baking vegetables, meat and fish. Thick sauce is used for stuffing.

Milk sauce on potato starch

Ingredients : 3 tbsp. spoons of milk and 2 teaspoons of starch, 2 cups of milk, salt.

Cooking

Dissolve starch in cold milk and gradually, stirring, pour it into boiling milk. Salt the sauce to taste.

Milk sauce with cheese

Ingredients : 1/2 cup thick milk sauce, 2 tbsp. spoons of meat broth, 1 tbsp. a spoonful of grated cheese, 1 teaspoon of butter, salt, red bell pepper.

Cooking

Add meat broth, grated cheese (Swiss, Emmental, etc.) to a thick milk sauce and mix thoroughly. After that, add butter, salt and red bell pepper.

Milk sauce with egg (for potato and cabbage dishes)

Ingredients : 1 tbsp. a spoonful of flour, 1 yolk, 1 tbsp. a spoonful of butter, 1/8 cup milk, broth.

Cooking

Lightly fry the flour in butter, dilute with broth and let the sauce boil for 10-15 minutes, then dilute the egg yolk in milk, pour into the sauce and stir. Instead of the yolk, you can add a chopped boiled egg to the sauce.

Madeira milk sauce

Ingredients : 3 cups cream or milk, 1/2 cup Madeira, 7 egg yolks, 100 g butter, 1/2 cup broth (fish or poultry), ground red pepper, salt.

Cooking

Mix raw yolks with cold cream or milk and boil on a stove or water bath with continuous stirring, without bringing the mixture to a boil. When the mass thickens, remove it from the heat, add the broth, boiled wine, pepper and salt. Then strain the sauce, stirring, warm and season with butter. Serve with stewed fish, game, poultry.

Milk sauce with onion

Ingredients : 2 onions, 1 tbsp. a spoonful of butter, 3 tbsp. spoons of meat broth, 1 cup milk sauce, salt, red hot pepper..

Cooking

Chop the onion and fry in butter so that its color does not change. Then pour the onion with meat broth and bring to readiness in a bowl under the lid. After that, add milk sauce of medium thickness to the broth with onions and cook for 5-7 minutes, then add salt, red hot pepper to taste and rub through a sieve.

Vanilla milk sauce

Ingredients : 2 cups milk, 1 tbsp. a spoonful of flour or starch, 3 yolks, vanillin.

Cooking

Dilute flour or starch with cold milk (1/2 cup). Grind the yolks with sugar, combine with diluted flour and gradually pour in 1/2 cup of hot milk. Flavor the mixture with vanilla and cook until thickened over low heat, stirring constantly. Remove sauce from heat and continue stirring until completely cooled. Serve with creams, puddings, pastries soaked in syrup, etc.

Sour cream sauce (basic)

Ingredients : 1/2 cup sour cream, 1/2 teaspoon salt, a pinch of sugar, pepper.

Cooking

Add the remaining ingredients to the sour cream and mix thoroughly. If you feel the sauce is not acidic enough, you can add vinegar or fruit juice. The taste of the main sour cream sauce can be changed by adding some seasonings to it: mashed hard-boiled egg yolk or a third of a glass of vegetable oil; two tablespoons of finely chopped greens; one tablespoon of tomato puree; one tablespoon of grated onion; one or two teaspoons of mustard.

Natural sour cream sauce

Ingredients : 500 g sour cream, 25 g butter, 25 g flour, spices, salt.

Cooking

Spasser flour until light yellow without oil, cool, combine with butter, add sour cream while stirring, bring the mixture to a boil, salt, add ground pepper, boil for 3-5 minutes, strain, and then bring to a boil again.

Sour cream sauce with white sauce

Ingredients : 500 g sour cream, 2 tbsp. a spoonful of butter, 2 tbsp. spoons of flour, 1/4 onion, 1/4 parsley or celery root, 500-600 ml of broth or decoction, spices, salt.

Cooking

Pour the sifted flour into the melted butter and sauté until the flour turns into a slightly creamy color, cool to 60-70 ° C, gradually pour in the bone or meat and bone broth, or a decoction of vegetables with stirring, while each portion of the broth or decoction should be added after , as the previous portion of the broth will completely connect with browned flour. Put parsley or celery (root), onion into the sauce, bring to a boil; boil on low heat for 25-30 minutes. 10-15 minutes before readiness, put salt, peppercorns, bay leaf, then strain the sauce, rub the vegetables and bring the mixture to a boil. Pour sour cream into the hot sauce, bring it to a boil again, boil for 3-5 minutes.

Mayonnaise-sour cream sauce

Ingredients :
Option I: 250 g sour cream, 250 g mayonnaise, 2 tbsp. tablespoons butter, 2 tbsp. spoons of flour, 750-800 ml of broth or vegetable broth, spices, salt.
Option II: 125 g sour cream, 125 g mayonnaise, 3 tbsp. spoons of flour, 700-800 ml of broth or vegetable broth, spices, salt.

Cooking

Spasser flour without fat until slightly creamy, dilute with broth or broth, add sour cream, mayonnaise, salt, mix well, bring to a boil, boil over low heat for 2-3 minutes and strain. Pieces of butter can be added to the finished sauce so that a film does not form on the surface. Mayonnaise-sour cream sauce should be prepared shortly before use. It must be stored in a water bath, stirring occasionally. If the sauce thickens or the oil begins to separate from the total mass of the sauce, add hot broth to it and mix thoroughly until a homogeneous mass is formed.

Hot sour cream sauce
(for potato cutlets, cabbage, carrot and casseroles)

Ingredients : 1 cup sour cream, 1/2 cup vegetable broth, 1 tbsp. a spoonful of flour, 1 tbsp. a spoonful of butter, salt.

Cooking

Lightly fry the flour with butter and dilute with vegetable broth and sour cream. Boil for 5 minutes, add salt to taste and strain.

Sour cream sauce (for vegetable dishes)

Ingredients : 2 yolks, a little mustard, 2 cups sour cream, 4 tbsp. spoons of a 3% solution of vinegar, 20 g of sugar, salt, pepper.

Cooking

Grind the yolks of hard-boiled eggs with mustard and sour cream. Then add vinegar, sugar, salt to taste and ground pepper.

Sour cream sauce with onions

Ingredients : 25 g butter, 2 onions, 1.5 cups hot sour cream sauce, 1 tbsp. spoon of tomato puree, salt.

Cooking

In a frying pan, fry finely chopped onions in butter until tender, then mix with hot sour cream sauce and cook for 5-7 minutes. Then remove from heat, add salt, tomato puree to taste and mix everything. Serve the sauce with cutlets and other meat dishes.

Sour cream sauce with dill

Ingredients : 1 tbsp. a spoonful of flour, 0.5 tbsp. tablespoons butter, 1 cup sour cream, 15 g dill, salt.

Cooking

Lightly fry wheat flour in butter, dilute with sour cream and add chopped dill and salt to taste. Heat to a boil over moderate heat. Serve with boiled meat and fish.

Sour cream sauce with horseradish and grated apple

Ingredients : 100 g horseradish, 1 apple, 1 cup sour cream, vinegar, salt.

The most famous sauces were created in the 17th, 18th and 19th centuries. Often the creation of gravies was attributed to representatives of the upper strata of society. They say that the world owes the invention of the white milk sauce "Bechamel" to Louis de Bechamel, the offspring of the first collector of the "Thousand and One Nights", a diplomat and ethnographer of the late 17th century. Charles Marie Francois de Noytel. And yet, traditionally, gravies were named after the components that determined their content. And the beautiful French name "Bechamel" sounds simple to us - milk sauce. It is the easiest to prepare, any novice hostess can handle it with a little attention and patience.

The traditional ingredients of this product are very simple - cold milk, white flour sauteed in butter and various spices. For example, it would be nice to put ground. Please note that the milk must certainly be very cold (otherwise the sauce turns out to be "slippery"), and the oil is fresh and of high quality.

How to make milk sauce? The recipe is very simple: 5 tbsp. l. butter, 4 tbsp. flour, 1 liter of milk. Melt the butter over low heat, add flour and sauté (just fry) for 1-2 minutes. In a thin stream, always with continuous stirring, pour in milk, add salt to taste. This is the basic, basic recipe for this sauce. I must say, it turns out a lot, so it's better to proportionally reduce the mass of ingredients, of course, if you do not need to feed a whole company of guests. Milk sauce does not need to be prepared in advance - it loses its taste. You can diversify the taste by adding crushed Indian walnuts, raw yolks (in a ready-made slightly cooled sauce), grated cheese, black pepper, a drop of vinegar during cooking. There is complete freedom of creativity - it all depends on your taste.

For different dishes, milk sauce is prepared in different consistency. Thick gravy can be used for stuffing, it can be added to cabbage and carrot cutlets. Medium thick sauce - for baking or just as a regular gravy for dishes. In the national Hungarian cuisine there is absolutely irresistible with milk gravy. Raw yolks, black pepper and salt should be added to the main sauce, pitted fish, onions fried with mushrooms and whipped squirrels should be added there. Put all this on the rolled out dough, roll it into a roll and bake.

This great addition can also be poured over lasagna or To do this, prepare the main milk sauce. Stuff the cannelloni, place them tightly in the pan and pour over the gravy, sprinkle with finely chopped parsley. You can cover with foil and put in the oven to bake. Sit down, take a rest. After 10-15 minutes, take it out, remove the foil and sprinkle the dish with grated cheese. Bake until a nice crust forms. When baking lasagna, do not forget to pierce it in several places - this way it will turn out juicier. This dish goes well with ground and just pour white first, then red, then white again. Your dish will look very beautiful.

Black pepper, garlic and other spicy seasonings can be added to the milk sauce for meat. It turns out quite original.

Sweet milk sauce brings back kindergarten memories. Remember, for an afternoon snack they gave a casserole, watered with something subtly tasty. It was a milky sweet sauce. To prepare it, add sugar, vanillin, 1-2 yolks to the main gravy to taste. If desired, you can add a little sweet condensed milk.

Milk gravy can be the main ingredient in cake cream. Boil a very thick milk sauce, cool, add 1-2 yolks mashed with sugar, whipped protein. Remove the butter from the refrigerator, let it "melt" at room temperature for 3-4 hours and gradually add the finished product to the butter, stirring continuously. Put sugar to taste, add vanilla, if desired - a couple of drops of rum, lemon or orange zest. Try, fantasize and create! Bon Appetit!