Cream sauce. Milk sauce: a delicious seasoning for meat dishes, fish, vegetables or sweets

Spaghetti and pasta are the first things that come to mind when you think of Italy. The pasta itself does not play an important role. The sauce with which the dish is served is more important.

This article is intended for persons over 18 years of age

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Creamy milk sauce with spices

Easy to prepare and unusually delicate, the sauce will give your pasta an original taste. Add fried or boiled mushrooms, finely chopped ham or smoked sausages to the gravy, and the spaghetti will sparkle with new colors. Making milk gravy couldn't be easier. Any housewife can cope with this task. And by adding spices to the classic recipe, you get an original dish that guests will admire for a long time.

Ingredients:

• milk (low-fat) - 250 ml;
• flour - 1 tbsp;
• turmeric - a pinch;
• hops-suneli - 0.5 tsp;
• fresh herbs;
• salt pepper.

Preparation

1. Finely chop the greens.
2. Place a dry frying pan on the fire. Add flour and heat a little. There is no need to fry too much.
3. Add salt and spices to the flour. Mix well.
4. Gradually pour the milk into the gravy in a thin stream. It is recommended to pour in cold milk. Stir so that the sauce does not burn and there are no lumps. Add chopped herbs.
5. The dish should not boil. It is enough to hold it for a couple of minutes on low heat, stirring. Until it thickens. Remove the dressing from the stove.
6. The consistency of the dish can be adjusted to suit you by adding more flour, or vice versa, milk. You can make a more delicious dressing by adding mushrooms, boiled meat, and vegetables.

Garlic cream sauce

Cream is used as the main ingredient. They give it a light consistency and delicate taste. By adding spices or other ingredients, you can enjoy a new taste every time.

Ingredients:

• premium flour - 2 tbsp;
• cream (20%) - 100 g;
• onion - 1 pc.;
• garlic - 2 cloves;
• butter - 2 tbsp;
• salt;
• ground black pepper;
• nutmeg - a pinch.

Preparation:

1. Finely chop the garlic and onion. Simmer a little in a heated frying pan until half cooked.
2. Add flour. We turn the heat to low and stir so that our flour does not burn.
3. Fill everything with cream, salt and pepper. Reduce the gas and let the mixture simmer. 3-4 minutes is enough. Don't forget to stir.
4. After turning off the heat, it is advisable to cover the gravy with a lid, it will become tastier.
5. Sprinkle with finely chopped herbs before serving.

Cream cheese sauce

Ingredients:

• cream - 200 g;
• processed cheese - 200 g;
• hard cheese - 150 g;
• sunflower oil - 10 ml;
• basil;
• salt;
• pepper.

Preparation

1. Processed cheese must be chopped into squares so that it melts faster. Take a small saucepan, put the cheese in it, pour in the cream and sunflower oil. Sprinkle with spices and wait until the cheese is completely melted and the mass becomes homogeneous. Stir the gravy from time to time.
2. Coarsely grate the hard cheese.
3. Wait for the mixture to boil and reduce the heat. Add hard cheese little by little, remembering to stir so that it melts evenly and does not clump into one lump.
4. Stir during cooking. This will give you a uniform consistency. Can be served.

Creamy tomato sauce

Creamy tomato sauce is perfect for spaghetti. Its delicate consistency and light sourness imparted by tomatoes will allow you to enjoy a new taste of your favorite dish. The main purpose of the sauce is to make the taste of the dish richer, brighter, and emphasize certain notes. You can also use it to even out the consistency.

Ingredients:

• cream (20%) - 200 ml;
• onions - 2 pcs.;
• tomatoes - 2 pcs.;
• tomato paste - 2 tbsp;
• vegetable oil - 1 tbsp;
• salt/pepper - to taste.

Preparation

1. Saute the tomatoes. After getting rid of the skin, chop it into small pieces.
2. Fry onion in half rings. It should soften, but not get too browned. Overcooked onions can give an unpleasant taste to the gravy.
3. Place the tomatoes in the frying pan with the onions. Stir and keep the lid closed for a few minutes.
4. Season with paste and sprinkle with spices. Simmer for about 5-7 minutes until the tomatoes become soft and the whole mixture becomes more homogeneous.
5. After adding the cream, mix everything thoroughly until smooth, boil and simmer for a couple of minutes over low heat.
6. Turn off the heat and let the dish cool slightly. When serving, garnish with a sprig of parsley.

This option for preparing the sauce can be diversified by changing the proportions of ingredients or adding new ones. If you replace tomato paste with adjika, spicy notes will appear. If you add more cream, the gravy will be smoother. If the sauce turns out thick, it can be diluted with water by bringing to a boil and stirring constantly.

Creamy sour cream spaghetti sauce

Various sauces transform ordinary and familiar pasta into an original, delicious dish. The combination of ingredients may be different and depends on your imagination and ability to combine products. The most popular sauce for spaghetti is cream sauce, the main component of which, as the name suggests, is cream. What to do if you don’t have cream on hand, but want to make a delicious sauce? Cream can easily be replaced with sour cream. The taste of the dish will not be affected; the delicate creamy taste will remain, while a subtle sourness will be added. The classic recipe for sour cream sauce is extremely simple. Even a novice housewife can handle it.

Ingredients:

• sour cream - 200 g;
• butter - 1 tbsp. l.;
• wheat flour - 1 tbsp;
• salt/pepper - to taste.

Preparation

1. Let's start cooking by heating the pan and frying the flour. You don’t need to keep it for long; a light golden hue will be enough to give the dish a pleasant creamy color.
2. Cut the butter into small cubes and melt in a frying pan with flour.
3. Drain the sour cream, add the remaining ingredients, stir. 5 minutes will be enough to get a tasty and nutritious meal.
4. If desired, you can diversify the taste and add finely chopped herbs, tomatoes, and spices. All possible variations on the theme of classic sour cream sauce will allow you to enjoy a new taste of your favorite spaghetti every time.

Sour cream sauce with shallots

True gourmets will be delighted by preparing sour cream sauce with dry white wine and shallots.

Ingredients:

• sour cream - 200 ml;
• butter - 1 tbsp;
• wheat flour - 1 tbsp;
• salt/pepper - to taste.
• dry white wine - 50 ml;
• shallots - 100 g;
• lemon juice - 10 ml;
• greens - to taste.

Preparation

1. Finely chop the shallot and fry in a frying pan until golden brown.
2. Add flour, mix well so that there are no lumps.
3. Pour wine over everything, stir, simmer for 2-3 minutes.
4. When the mixture thickens, add the remaining ingredients.
5. The sauce is ready and can be served chilled.

How to Make Creamy Spaghetti Sauce

Preparing a creamy sauce does not take much time and does not require expensive and hard-to-find ingredients. Classic cream cheese sauce can be made savory by adding walnuts. This will not only diversify the taste, but also give the dish a pleasant nutty hue.

Ingredients:

• cream - 200 ml;
• hard cheese - 175 g;
• garlic - 2 cloves;
• walnuts - 50 g;
• salt/pepper - to taste;
• nutmeg - to taste.

How to make sauce

1. Fry walnuts in a frying pan and chop.
2. Finely grate the hard cheese so it melts faster.
3. Grind the garlic by passing it through a press.
4. Pour cream into a saucepan. Set to heat over medium heat.
5. Place all ingredients in cream and bring to a boil. Cook until the mixture becomes thick.
6. The gravy is ready. Best served slightly chilled.

Enjoy the taste of your favorite spaghetti with spicy nut sauce. Making creamy gravy does not require any special skills. It's quick and easy. The main thing is to take your time and cook everything over low heat, otherwise the dish may burn.

There are some tricks. If you want to prepare a gravy with a delicate creamy color, you must first fry the flour to the desired shade, and only then add oil. Don't be surprised if the gravy thickens as it cools. Reheating it before serving will return it to its original consistency. Experiment with gravy ingredients and delight your household with new flavors of your favorite dish.

Bon appetit!

Diet No. 5 is one of the fifteen main therapeutic diets (tables). It is prescribed for diseases of the gallbladder, liver and biliary tract. The purpose of this diet is to normalize liver function and improve bile secretion in a gentle manner for the liver itself.

Diet No. 5 is usually prescribed during periods of recovery after acute hepatitis and cholecystitis, as well as outside exacerbation of cholelithiasis, chronic cholecystitis, hepatitis, liver cirrhosis (without liver failure), chronic gastritis (without severe disorders), chronic colitis (with a tendency to constipation) and also in the postoperative period after removal of the gallbladder.

Diet No. 5 limits foods containing fat, although proteins and carbohydrates are not prohibited. From the diet you will have to exclude dishes containing oxalic acid, essential oils rich in cholesterol, purines, fat oxidation products (formed during frying).

The daily intake of this diet includes 100g of protein, 50g of carbohydrates and 70g of fat. The energy value is 2500-2900 kcal. With the correct preparation of your menu, the diet will not only be beneficial for the body, but also tasty.

Diet No. 5 dishes contain a high content of pectins, lipotropic substances, liquids and dietary fiber. You need to eat five to six times a day. Dishes are most often boiled and baked, and occasionally stewed. Flour, onions, carrots and other vegetables are not sautéed during cooking.

A tasty and varied diet for children should consist of healthy soups, cereal porridges and a large amount of fresh vegetables and fruits. Also, the daily children's diet includes meat and fish, for the preparation of which there are many recipes, for example, steamed cutlets, meatballs and casseroles, etc.

Minced chicken meatballs

You need 500 grams of minced meat, 1 cup of rice, green onions, dill, parsley, egg, salt. For the sauce you need 3 tablespoons of sour cream, 1 teaspoon of tomato.

The rice is washed and boiled for 10-15 minutes. Then the finished rice is washed again. Next, add minced meat, egg, salt, chopped green onions and form round meatballs that can be rolled in flour, semolina or breadcrumbs.

For the sauce, mix 100 ml. water, sour cream and tomato paste.

Place the meatballs in a greased frying pan, pour in the sauce and simmer covered for a quarter of an hour. Before serving, sprinkle the meatballs with finely chopped dill and parsley.

Millet porridge with pumpkin

To prepare tasty and healthy pumpkin porridge, you need 500 grams of pumpkin, a glass of millet, 750 ml. milk, a tablespoon of sugar, a pinch of salt.

The pumpkin must be peeled and cut into cubes. Pour milk into a saucepan and bring to a boil and add pumpkin. After 15 min. add millet, sugar and a pinch of salt. Cook the porridge for about 20 minutes. over low heat.

Curd jelly

To prepare curd jelly, you need the following ingredients: a pack of cottage cheese (350 grams), 30 grams of gelatin, half a glass of milk and yogurt without fillers, 3 tablespoons of honey, sweet fruits (strawberries, peach, etc. are suitable).

Pour milk over gelatin and leave for half an hour. During this time, mix cottage cheese, yogurt, honey with a blender to obtain a creamy curd mass. Then place the milk mixture over low heat and stir until the gelatin is completely dissolved. The milk mixture needs to be heated as much as possible, but not brought to a boil.

Next, remove the pan from the heat, and after a quarter of an hour, mix the curd and milk mixture. You will need berries to decorate the curd jelly: they can be placed on the bottom of a glass bowl, and then poured into the curd-gelatin mass, or decorated with jelly berries on top.

To bring the curd jelly to readiness, place the bowls with dessert in the refrigerator for 3 hours.

Berry soufflé

For the souffle you will need the following ingredients: berries (blueberries, currants, strawberries, etc.) - 2 cups, chicken egg whites - 5 pcs., sugar - 2 tbsp.

The berries are ground with sugar and boiled until it becomes jam for about half an hour. During this time, beat the whites well. When the berries are ready, you need to mix the jam with the whites. Next, grease the pan with butter, pour in the resulting mixture and bake for 15 minutes. in an oven at 200 degrees.

Bake the soufflé immediately before serving. Hot soufflé can be sprinkled with powdered sugar.

Lazy dumplings with dried apricots

A quick and tasty dish for which you will need 250 grams of cottage cheese, 1/3 cup of flour, 1/3 cup of semolina, one egg, 3 tablespoons of sugar, 100 grams. dried apricots, butter.

To prepare the dough, grind cottage cheese with sugar and egg, add semolina and flour. The curd dough is rolled into a ball, covered with cling film and left for 20 minutes. During this time, the dried apricots are ground using a meat grinder or blender.

Make a thin roll from the dough and filling. To do this, the curd dough is rolled out into a long rectangle, along which the filling is laid out in a thin strip in the middle, and the upper and lower edges of the dough are tightly connected. Next, the roll is cut into small pieces 1-1.5 cm wide and cooked for 4 minutes.

Lazy dumplings with dried apricots are served hot, with melted butter poured on top.

Fifth table recipes for children

Ingredients:

• Milk 3.2% - 3.2% -150g. (3/4 cup)
• Butter - 10 g (1 tsp)
• Wheat flour - 10 g (1 tsp)
• Granulated sugar - 2 g
• Salt - to taste
• Nutmeg - exclude in case of medical nutrition

Cooking technology:

1. Melt the butter in a saucepan or frying pan;
2. Let's add flour. Fry the flour for 1.5-2 minutes over low heat. Secret - To prevent lumps from forming, you can add flour using a small strainer;
3. Add milk. The secret is that milk can form lumps, you can avoid this like this: the milk should be hot, do not pour in all the milk at once, pour in small portions and mix thoroughly with a wooden spoon (Well, if you still can’t get it without lumps, a blender will help out);
4. After boiling, cook for 7-10 minutes at low boil;
5. Add sugar, salt, nutmeg (if allowed). Bring to a boil.
6. Served with meat dishes. Bon appetit!

Calorie content - 189.32 Kcal

• Proteins - 5.38 g
• Fat - 13 g
• Carbohydrates - 8.9 g
• B1 - 0.0415 mg
• B2 - 0.0609 mg
• C - 8.65 mg
• Ca - 43.6306 mg
• Fe - 0.9861 mg

Notes:

• Milk béchamel sauce can have different consistencies.
• If we use the sauce ourselves, then the consistency is 15% -20% sour cream.
• If we use the sauce for baking, then the consistency is thick cream;

• You can add cream to the bechamel milk sauce. At the moment when we add salt and nutmeg. But at the same time the calorie content of the dish will be increased.

These photos are step-by-step instructions for the Béchamel Sauce recipe.

Step-by-step recipe: How to make béchamel sauce

If the text version of the recipe is more pleasant, then read on

1. Melt the butter in a frying pan
2. Add flour and fry for 1.5-2 minutes, stirring constantly,
3. Add hot milk in portions, stirring constantly and intensively,
4. Add to a boil and cook for 10 minutes.
5. Add the necessary spices and seasonings,
6. The sauce is ready - Bon appetit!

The classic version of bechamel sauce was described above.

Bechamel (from the French - béchamel) is a base sauce, based on roux and milk.

Roux (from the French roux) is a mixture of butter and flour formed during thermal cooking.

Application:

• It is used as an independent sauce for various dishes: for pasta dishes, for meat, for fish, for casseroles, for souffles, for preparing lasagna, for vegetable dishes, seasoned with puree soup, the main component of cream soup is also bechamel, etc. .
• It is the basis for sauces derived from it: mushroom, cheese, onion. Additional ingredients are used accordingly: mushrooms, cheese, onions.

Greetings to all fans of a healthy lifestyle!

Sticking to proper nutrition is so difficult in modern life, because there are so many forbidden foods around. These include various types of sauces, ketchups, and mayonnaise. But why deny yourself the addition of a dietary dish?

Try making diet sauce at home, and I will help you with this. In the article you will find a variety of low-calorie sauce options that will perfectly complement your dietary dishes.

Principles of preparing sauces

Sauces will help to dilute a boring diet, making dishes more piquant and unusual, and most importantly, will not harm your figure. So, general cooking recommendations I found on the Internet:

• any sauce has a base, it is often presented as fermented milk products, vegetable purees or broths;
• do not forget that the product must be low calorie, therefore, select the ingredients with this in mind;
• if the recipe contains oil, then give preference to olive or coconut, which are absorbed faster;
• Avoid adding a lot of salt, let the taste be natural;
• sugar in the recipe can be replaced with honey;
• if the recipe requires industrial additives ( soy sauce, mustard, etc.), then do not exceed the dosage indicated on the menu, because such products contain many preservatives and thickeners.
  

As for me, the principles are simple and designed specifically so as not to affect your beautiful figure in any way.

Have you already prepared the dressings? low calorie? What recommendations did you follow? - Let's talk about this topic in the comments. Now let's move on to the preparation stage.

Dressings for different dishes - we cook deliciously

At home You can create any masterpiece for the prepared dish, but do not forget that the right sauce is the key to unsurpassed taste.

But most people eat just the taste, and only then think about the health benefits of this or that product, or even don’t think about it at all. Therefore, first, let’s look at the options for gas stations for different menus. All recipes presented are not invented by me, but found on the Internet.

Poultry sauce recipe

For women who know everything about dietary products, it is not news that among types of meat it is preferable to include poultry in the diet, so they offer the option of sauce for chicken . Unless, of course, you still eat meat.

We will need half a kilogram of apples, 1 tbsp. a spoonful of butter, a pinch of cinnamon, 1 teaspoon of salt and oregano. Let's start with the apples - wash them, peel them and bake them in the oven until done.

Recipe for buckwheat porridge

This cereal has many benefits, so it is certainly present in a healthy diet. I offer an affordable way to prepare the sauce for buckwheat . I think that to select ingredients you will not need to leave the kitchen, because all the products are simple and are probably on your shelves.

I suggest looking for a couple of tomatoes, ½ cup of low-fat sour cream, 1 tbsp. spoon of flour. Choose the juiciest tomatoes and cut them into cubes. Saute the flour in a frying pan for a couple of seconds, and then add sour cream and tomato. Let them simmer for about 5-10 minutes and feel free to season your buckwheat with the mixture.

Dressing in the form of gravy for pasta

Despite the fact that pasta contains a lot of carbohydrates, nutritionists allow the product to be consumed during weight loss, but only of hard varieties. And you really want to season the dish with ketchup, don’t you? There is a solution - gravy sauce for pasta based on tomato juice. What kind of gravy do you prepare? Leave yours recipes in the comments.

Now let's prepare:

• ½ liter of tomato juice;
• 1 onion;
• 1 carrot;
• 1 tbsp. spoon of flour;
• 1 tbsp. l. olive oil;
• spices to taste.

Prepare in the following order:

• Pour oil into a frying pan and add finely chopped onion, and after a minute, grate the carrots and simmer until the vegetables are soft;
• add flour and start stirring quickly so that lumps do not form, heat for one minute;
• pour in the tomato juice and bring the mixture to a boil, do not forget to stir;
• when the mixture boils, add spices and cook for another couple of minutes;
• decorate with greens.

We season shawarma in a dietary way

Light white sauce for shawarma with the absence of tomatoes and mayonnaise, but the presence of cucumber, it is ideal in a low-calorie diet.

Components:

• a glass of low-fat yogurt;
• 1 fresh cucumber;
• 50 g dill;
• 3 pinches of pepper mixture;
• salt to taste.

To begin, remove the peel from the cucumber and chop it on a fine grater, finely chop the washed dill. Next, put the dill and cucumber into a blender, pour in the yogurt, add a mixture of peppers and salt. After whipping, the mixture is ready for use.

Ideal dressing for fish dishes

For fish White mixtures are suitable, and we will now prepare one of them. Start selecting products:

• 400 ml fish broth;
• 1 tbsp. l. flour;
• 1 tbsp. l. oils;
• 1 tbsp. l. lemon juice

Place the pan on the fire, lightly fry the flour in oil, pour in the fish broth, and simmer for 10 minutes. Then the next step is to add lemon juice.

Dressing the famous Caesar salad

There are several varieties of Caesar salad based on ingredients; there is also a low-calorie salad and dressing for Caesar. Let's start selecting products and cooking:

• take 2 eggs and boil them for one minute, then break the contents into a bowl and beat a little with a pinch of salt;
• 2 tbsp. l. mix lemon juice with 20 g of Dijon mustard and 50 g of grated Parmesan;
• combine the mixture with beaten eggs and stir, adding your favorite spices.

Dressings based on fermented milk products

How to do delicious sauce? – Use dairy products as a base. Let's look at the most popular options:

1. With milk. Milk sauce It is prepared like this - take 75 g of hot milk and dilute it with flour (2 tbsp.), already sautéed with 5 g of butter, boil for 10 minutes and add a pinch of sugar and salt. Strain the mixture before serving;
2. With sour cream . Sour cream The option is prepared similarly to the milk version - heat flour (5 g) in butter (5 g) in a frying pan, then pour in 50 g of meat broth and cook for half an hour. After straining, add sour cream (50 g) to the hot mixture to make cream sauce , just replace the sour cream with cream.
3. On cottage cheese (cheese). A soft cheese sauce is made with feta cheese. Take 200 ml of yogurt, add 50 g of feta and any greens to it, grind in a blender and the seasoning is ready.

Dairy seasonings are easy to use instead of mayonnaise for dressing various salads, meat dishes. Do you like homemade sauces or do you think the taste of mayonnaise and store-bought dressing cannot be replaced? I look forward to your opinions in the comments.

Options for unusual seasonings

Some people prefer spicy dressings or a pleasant spicy taste, I suggest considering two more common dietary recipes.

Garlic seasoning

Garlic Prepare the sauce like this:

• take parsley and dill, a bunch at a time, chop;
• add 7 chopped garlic cloves to 100 g of boiled water (already cooled);
• add herbs and you're done.

But do not forget that you should not overuse garlic; it has many contraindications. And, if you like spicy foods, I recommend making low-calorie onion soup, the recipe for which you will find.

Fast and tasty dressing

Bechamel - a well-known sauce is prepared like this: dissolve corn starch (40 g) in 500 ml of low-fat milk, put the pan on the fire and cook, stirring until thickened, then add pepper, salt and a pinch of nutmeg.

What to remember

1. You can diversify your dietary dishes with low-calorie seasonings.
2. It will not be difficult to prepare a variety of sauces for meat, fish and other dishes.
3. Most often, homemade dressings contain fermented milk products.

See you in the next article!

Tomato sauce

Tomato paste (unsalted) is diluted with vegetable broth or water, boiled for 5-10 minutes, salt and sugar are added, and seasoned with butter. For 100 g of sauce: 25 g of tomato paste, 10 g of butter, 2 g of granulated sugar and 70 g of vegetable broth.

Milk sauce

Flour sauteed in oil is diluted with hot milk, diluted broth or water, and cooked for 10-15 minutes at low boiling. Then add sugar and salt and strain. The sauce is used to top dishes.

For 100 g of sauce: 75 g of milk, 5 g of butter, 5 g of wheat flour, 25 g of meat broth or water, 1 g of sugar.

Sour cream sauce

First prepare the white sauce. The sifted flour is heated, stirring with a wooden spoon and not allowing the color to change, then ground with butter and diluted with broth or vegetable broth until a homogeneous mass is formed. Then cook the sauce for 25-30 minutes and strain.

Place sour cream, previously brought to a boil, into the hot white sauce, add salt, cook for 3-5 minutes and filter.

For 100 g of sauce: 5 g of wheat flour, 5 g of butter, 50 g of sour cream, 50 g of meat or vegetable broth, 1 g of salt.

Fruit and berry sauce

Grind jam or blackcurrant jam, add grape juice, lemon and orange juice, rub through a sieve. Cut the lemon and orange zest into thin strips, scald, and place in boiling water for 1 minute. Also scald finely chopped onions. Cool the zest and onion and mix with the sauce. Serve the sauce with the game.

For 2 tablespoons of jam or jam - 1/2 tablespoon of lemon and orange zest, 1/2 small onion and 1 tablespoon of grape juice.

Red sauce (for chopped cutlets, rolls)

Fry a tablespoon of flour with the same amount of butter until light brown, then mix with tomato puree and dilute with 2 cups of meat broth. Add lightly fried chopped roots and onions and simmer over low heat for 20-30 minutes. At the end of cooking, you can add salt, 1-2 tablespoons of grape or apple juice, strain the sauce through a sieve and season with a piece of butter.

For 1 tablespoon of flour - 1 carrot, 1 parsley, 1 onion, 1 tablespoon of tomato puree and 1.5 tablespoons of butter.

White sauce for fish

Lightly fry one tablespoon of flour in a saucepan with the same amount of oil; stirring, dilute with 2 cups of fish broth and cook for 7-10 minutes. Then add salt to the sauce, remove from heat, add lemon juice or diluted citric acid (1 tablespoon), a piece of butter, mix and strain.

Based on this sauce, you can prepare other sauces by adding the following products of your choice before serving: egg yolk mixed with 2-3 tablespoons of sour cream; 2 tablespoons of chopped green onions; 2 tablespoons chopped dill or parsley; 2 tablespoons of tomato puree; 2 tablespoons of grated cheese.

Sour cream and tomato sauce

Finely chop the peeled onion, saute in a saucepan with 1 tablespoon of butter and the same amount of flour, add 2 tablespoons of tomato puree, stir, dilute with 2 cups of fish broth, add salt and cook for 8-10 minutes over low heat. Then remove from heat, add 2-3 tablespoons of sour cream and mix thoroughly. The sauce is intended for fish dishes.

It's no secret that with a 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 preparing gravy. They want to find a recipe that allows them to make a delicious sauce from available ingredients in a relatively short period of time. Such recipes exist. It is absolutely easy to prepare a completely universal and not too high-calorie sauce from milk, butter and flour. It belongs to classical cuisine and is considered the main sauce, that is, it can not only serve as gravy, 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 prepared thick, it will become an excellent filling for donuts.

Cooking features

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

• The amount of flour used in the recipe depends on how thick you want the sauce to be. To make a thick sauce, you need to take a third of a glass of flour per glass of milk, that is, about 50–60 g. If you want to get a medium-thick sauce, then for two glasses of milk it is enough to take two tablespoons of flour, this is about 30–35 g. For use As a gravy, a liquid sauce is most often made, for which take a heaped tablespoon of flour (about 20 g) for two glasses of milk. The amount of butter usually matches the amount of flour used, that is, for a liquid sauce you need 20 g of butter, for a medium-thick sauce - 40 g, for a thick sauce - 60 g of butter.
• To ensure that no lumps form in the sauce when preparing the sauce, the flour is initially calcined in a dry frying pan. This does not need to be done for long: as soon as the nutty aroma appears, remove the pan with flour from the heat. The cooled flour is transferred to a saucepan and proceed to the next stage of preparing the sauce.
• Milk is added to the sauce in small parts, each time whisking the contents of the saucepan until a homogeneous mass without lumps is formed.
• At the next stage, add butter cut into pieces. Once the butter has dissolved in the sauce, it is ready. However, even after this, you can add additional ingredients to it: herbs, seasonings, salt or sugar. In this case, you can cook the sauce a little longer.
• Some recipes call for 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 is heated in a water bath or very low heat, while trying not to bring it to a boil. If the recipe specifies starch, then add it to the hot sauce after dissolving it in cool water.
• It is better not to use ingredients such as vinegar or lemon juice when preparing milk sauce, as the milk may curdle.

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

Classic milk sauce recipe

• wheat flour – 20–120 g;
• butter – 20–120 g;
• milk – 0.5 l;
• nutmeg (optional) - on the tip of a knife;
• salt or sugar - to taste;
• greens (optional) - to taste.

Cooking method:

• Sift the flour and pour into the pan. The amount of flour is determined based on how thick the sauce you want to make. Most often, a medium-thick sauce is made, which requires about 40 g of flour.
• Place the frying pan with flour on the fire. Heat the flour, stirring, until a nutty smell appears.
• Remove the pan from the heat, pour the flour into the saucepan and wait a couple of minutes until it cools.
• Light a fire under the saucepan and start pouring milk into it in a thin stream, while whisking it.
• Cut the butter into thin slices and place them in a saucepan with the sauce. Stir to help it dissolve faster.
• Add salt or sugar, depending on what dish the sauce is being prepared for. If you do not plan to serve it with dessert, you can additionally add pepper and finely chopped or blended herbs. Nutmeg will add a pleasant aroma to the sauce.
• When the sauce has thickened sufficiently and the added salt or sugar has dissolved, remove the saucepan from the heat.

After this, the sauce can be immediately used for its intended purpose or poured into a saucepan and placed on the table so that guests can pour it over the dishes served to them themselves.

Milk sauce with ginger and garlic for fish

• flour – 20 g;
• butter – 20 g;
• milk – 0.25 l;
• parsley – 20 g;
• ginger root – 10 g;
• garlic – 1 clove;
• salt, pepper - to taste.

Cooking method:

• Peel and grate the ginger root.
• Pass the garlic through a press.
• Finely chop the parsley with a knife.
• Toast the flour until it acquires a nutty flavor. Remove from heat for a while.
• Return the pan with flour to the stove. Add milk in small portions. Don't forget to whisk it so that there are no lumps. If you still cannot avoid their formation, strain the sauce through a sieve and return to the stove.
• Add ginger, garlic, parsley, salt and pepper to the sauce. At the same time, put a piece of butter in it.
• Continue heating the sauce until the butter has dissolved. All this time it needs to be stirred.

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

White sauce with onions and mushrooms

• milk – 0.25 l;
• flour – 40 g;
• butter – 40 g;
• onions – 100 g;
• champignons – 100 g;
• salt, spices - to taste.

Cooking method:

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

This sauce goes especially well with meat and vegetables. It can be made with only mushrooms or only with onions. In this case, the amount 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

• milk sauce prepared according to the classic recipe - 0.3 l;
• hard cheese – 50 g;
• butter – 20 g;
• broth – 100 ml.

Cooking method:

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

This sauce goes well with potatoes, pasta, and vegetable casseroles, giving them a creamy, cheesy taste.

Sweet milk sauce

• flour – 30 g;
• butter – 30 g;
• sugar – 60 g;
• vanillin - on the tip of a knife;
• cinnamon (optional) - a pinch.

Cooking method:

• Boil the milk and add sugar to it. Wait for it to dissolve. Cool to room temperature.
• Fry the flour until caramel-colored and pour the milk into it in a thin stream, whisking it constantly.
• Add vanilla, cinnamon and thinly sliced ​​butter.
• Continue heating the sauce, stirring until it reaches an even thick consistency. During this time the butter should completely melt.

This sauce can be poured over cheesecakes, pancakes or pancakes. If you want to use it as a filling, you need to use 4 times more flour and butter 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 available products. Even an inexperienced housewife can master the technology of making sauce.