Everything we cook in Everyday life, can turn into a culinary discovery with gravies, sauces and dressings.
The sauce adds an exquisite taste, making the dish unique. This is an essential element that is served as an addition to the first, second or third course. They are prepared with thickeners, whether it be flour or starch (potato, corn) or without them. The basis of the sauce can be broth (vegetable, mushroom or meat), as well as sour cream, yogurt, milk, etc.
French cuisine is very famous for its sauces, and the most popular white sauce"Bechamel". Classic bechamel sauce recipe can be found at the link. But white sauce is only the base, and there are now many derivatives of this sauce. For example, bechamel is prepared with onions, mushrooms, anchovies, cucumbers, cheese, etc.

Ingredients:

  • 1 st. milk;
  • 1 medium onion;
  • 1 tsp without a hill of flour;
  • 1-2 pinches of black ground pepper;
  • a pinch of ground nutmeg;
  • salt to taste;
  • 2 tbsp vegetable oil for frying.

Recipe for milk sauce with onions

1. Let's start cooking. We take a medium onion, wash it thoroughly, and with the help of a knife we ​​clean and finely chop it.


2. Take a medium-sized frying pan, pour 2 tbsp. vegetable oil. Let's wait a bit, when the oil warms up, and add the onion. Roast it until golden color.


3. Add 1 tsp to the fried onion. flour, mix thoroughly.


4. Let's wait until the flour is fried with onions a little more. The flour should absorb the onion juice and swell. Flour fried in this way will not be felt in the finished sauce, but will only add a faint nutty flavor.


5. Add 1 tbsp to the pan. milk, mix everything gently so that there are no lumps. Add salt, a pinch of nutmeg and black pepper to taste. It is very important to constantly stir the sauce so that unwanted lumps do not form.


6. Let the sauce boil and boil for 5-7 seconds over medium-high heat.


7. The mixture should thicken quite a bit. The sauce should still be very liquid. Don't worry, it will thicken a lot as it cools.


8. Add green onions and mix everything. We take it off the stove.


9. Let our onion sauce brew a little and soak in the smell of fresh onions (about 5 minutes). We shift in a gravy boat and serve the sauce to the table.


10. It turned out so tender and tasty milk sauce with onion. The white onion fried until half cooked will be pleasantly crunchy on the teeth, green onion and black pepper will add spice and flavor to the sauce. Enjoy your meal!


Most famous sauces 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 taste qualities. 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 consistencies. 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.

You can add black pepper, garlic and others to the milk sauce for meat. spicy seasonings. 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 dairy 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. Take out from refrigerator butter, let it "melt" at room temperature for 3-4 hours and gradually add the finished product to the oil, stirring it continuously. Put sugar to taste, add vanilla, if desired - a couple of drops of rum, lemon or orange zest. Try, fantasize and create! Enjoy your meal!

Milk in cooking is a product that is used in all its areas. It is indispensable in a number of dough recipes, hot dishes, soups and gravies. What can we say about desserts, from puddings to creams and sweet mousses. Therefore, milk sauce is so widely represented in modern cuisine: there are thick sauces for meat and meatballs, for rice and potatoes, for sweet pastries, meringue and pancakes.

Milk gravy fits perfectly into the daily diet and is suitable for special occasions. Properly choosing the right amount of ingredients, you can prepare a dietary option suitable for those who follow the figure or maintain a therapeutic diet, for example, with an ulcer or gastritis.

In the end, this delicate milky taste, as in kindergarten, will allow you to plunge into memories a little. Dairy dressings will fall in love with even the most capricious and fastidious child from the first try, and their taste will ideally complement the composition of meat, fish or sweet dishes.

Two main types

The versatility of milk sauce lies in the ability to create variations both for hot dishes - for example, a version of milk sauce for chicken, pork chops and cutlets or spaghetti - and for a variety of desserts. Naturally, the set of ingredients in the two recipes differs, but the basis remains the same: prepare milk sauce routing offers using milk and flour, usually wheat. Below are offered classic recipes traditional all over the world milk sauce for hot dishes and desserts.

Gravy for main courses

The recipe for classic milk gravy includes the minimum set of ingredients that can be found in any store. In general, this sauce can be called a budget one, since no hard-to-find or expensive products are used. Milk sauce according to the traditional recipe is made with the obligatory addition of onions.

You will need:

  • Milk - 700 ml
  • Butter - 60 g
  • Onion - 1 small onion
  • Garlic - 3 cloves
  • Parsley, fresh - 1 medium bunch
  • Black pepper, ground - to taste
  • Salt - to taste

Servings - 4

Cooking time - 35 minutes


A variant of cheese sauce, which is created from milk and cheese, is prepared in a similar way, but only in a water bath. It makes an excellent milky pasta sauce, used to make pasta with a variety of pasta. The recipe for milk sauce for fish includes a set of herbs and spices, as well as lemon juice: sauce for fish and seafood should be sour.

Sweet dressing for desserts


Milk-based sauces with sugar are suitable for various desserts: for cottage cheese casseroles, for pancakes, pies and pancakes, for berry jelly and puddings, for curd mass. There is no fundamental difference in the set of components, only a few ingredients differ. It is also noteworthy that traditionally it is cooked with eggs, and the cooking technology itself is somewhat different.

You will need:

  • Milk - 700 ml
  • Wheat flour - 2 tablespoons
  • Butter - 50 g
  • Egg - 2 pieces
  • Sugar - 2 tablespoons
  • Vanillin - 1/3 teaspoon

Servings - 4

Cooking time - 25 minutes


The classics of sauces - sauces with milk - will appeal to absolutely everyone. The simple composition of both recipes, the benefits and pleasant taste have ensured the popularity of the dressing for decades. For some, this is an exquisite seasoning, but for someone - the taste of childhood, like in a kindergarten. In any case, it is safe to say that a ready-made milk sauce with onions or sweet sauce with sugar and vanilla will not spoil any dish or dessert, whether it be meat in milk sauce or a cottage cheese pie. With it, the diet will be more comfortable and enjoyable. Knowing how to prepare milk sauce, the hostess can always be sure that guests and household members will be full and satisfied.

Enjoy your meal!

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Architect covers up
their mistakes with a facade,
the doctor - the earth, and the cook - the sauce.
French proverb.

At all times, the preparation of a good sauce was considered a real culinary art. After all, thanks to a well-prepared sauce, all kinds of dishes are able to sparkle with completely new, sometimes surprisingly unexpected shades of taste, acquire juiciness, piquancy and originality. Two completely identical dishes can be strikingly different from each other, thanks to ... the sauce. Yes, yes, do not be surprised, the most ordinary sauce, or rather, its special, unusual taste. Cream sauce is considered the most popular and easiest to make. This is one of those universal sauces which can be served with a variety of dishes.

The technology for preparing cream sauce is extremely simple: first, the flour is fried in a dry frying pan, or in butter, then cream is added to this dry mixture. It is also possible to add milk (milk sauce), sour cream (sour cream sauce), as a result of adding the listed ingredients, the taste changes, and hence, as you can see, the name. Sauces with the addition of broths are already called white sauces. But we are only talking about cream sauce, so let all the laurels be given to him today. In preparation, it is absolutely simple, no tricks, and the whole process takes just a few minutes.

The main condition for a quality sauce is the absence of lumps. In order for the consistency of the sauce to be homogeneous, it is necessary to add only chilled cream to the boiling mixture of flour and butter. The last one is a special topic. After all, the right choice of fresh butter is the key to the success of your dish. Before choosing butter, first of all look at the expiration date. It is advisable to give preference to a Russian manufacturer, where the label says exactly “Butter”, and not, for example, “Butter”, in such packages there can easily be a vegetable-butter product. Real fresh oil has a pleasant smell, sweet taste and quickly melts in the mouth, leaving a delicate aftertaste. Flour for making the sauce is usually used wheat and fried in a dry frying pan until a pale golden color, the main thing, of course, is not to miss the moment and not to overcook the flour.

The cream that forms the basis of the creamy sauce is taken, as a rule, with medium fat content - somewhere around 20%, and gives it a soft, light texture and a delicate creamy taste. However, by introducing certain ingredients (cheese, olives, mushrooms, herbs, meat or fish broths) into the cream sauce, you can skillfully vary the taste and get seemingly creamy, but at the same time completely different taste sauces: cheese, garlic , sour, spicy. A pleasant creamy sauce is in harmony with various dishes - meat, fish, pasta or vegetables. It does not interrupt the taste and aroma of the main ingredients, but only elegantly emphasizes all the advantages of certain products.

Ingredients:
1 tbsp flour,
1 tbsp butter,
200 ml 20% cream,
salt, black ground pepper.

Cooking:
In a dry frying pan, fry the flour until golden brown, put the butter, mix until smooth and fry a little more. Then pour in the cream, boil for 2 minutes, stirring, salt and pepper.

Ingredients:
100 g butter,
1 tsp flour,
100 g dry white wine
30 g parsley,
¼ tsp salt,
¼ tsp ground black pepper.

Cooking:
Melt the butter in a frying pan. Stirring constantly, add flour. Pour in the wine gradually, keep on low heat, stirring until the wine has almost completely evaporated, salt, pepper, add parsley.

Ingredients:
200 g cream
170 g hard cheese,
2 cloves of garlic
nutmeg, salt, pepper.

Cooking:
Pour the cream into the pan, heat it over low heat, add the cheese grated on a fine grater and heat for another 2-4 minutes, add the nutmeg, chopped garlic, salt, mix and cook the sauce for another 3 minutes over low heat.

Ingredients:
250 ml 20% cream,
100 g butter,
100 g cheese
2 yolks,
½ stack broth,
¼ tsp chopped nutmeg,
½ bunch of green dill,
salt pepper.

Cooking:
Melt the butter in a water bath, add grated cheese, cream and broth to it. Heat and stir constantly until smooth. Then add the yolks, salt, pepper and add the nutmeg. Heat the mass for 5 minutes, but do not bring to a boil. Add chopped dill to the prepared hot sauce.

Ingredients:
1.5 stack. cream,
100 g cheese
3 boiled eggs
2 cloves of garlic
salt.

Cooking:
Grate the cheese on a coarse grater, rub the garlic in a mortar, mash the yolks of boiled eggs well. Whip cream with mashed egg yolks, add cheese, garlic, salt, stir and heat until cheese dissolves.

Ingredients:
125 ml cream 20%,
450 g bacon
75 g hard cheese
3 raw egg yolks
1 onion
4 shallots,
1 garlic clove
5 tsp olive oil,
black pepper, salt.

Cooking:
Heat the oil in a frying pan, finely chop the shallot and simmer in the oil until soft, add the chopped onion, also fry, then put the bacon cut into strips to the total mass and fry it until half cooked. Lastly, add finely chopped garlic to the dish and remove the pan from the heat. In a bowl, beat the raw yolks with a whisk, put the grated cheese, pepper, salt, beat thoroughly and pour in the cream. Combine the onion mass with the egg-cream mixture and mix.

Ingredients:
200 ml 20% cream,
20 g butter,
20 ml dry white wine
1 onion
1 garlic clove
1 bunch of spinach
salt.

Cooking:
In a skillet, sauté the finely chopped onion in half the oil until soft, then add the white wine. Keep on low heat until the wine is almost completely evaporated. Pour in the slightly warmed cream and bring to a boil. Saute the spinach and minced garlic in the remaining oil and sauté for 3-4 minutes. Mix braised spinach with cream sauce and puree with a blender.

Ingredients:
200 ml cream 16-20%,
100 g mayonnaise,
1 tbsp mustard (ready)
1 tbsp lemon juice
salt.

Cooking:
Combine all ingredients and mix well. The sauce is ready.
This sauce does not require heat treatment. They can fill meat, fish, baked vegetables.

Ingredients:
1 stack cream 20%,
1 stack milk,
¼ stack. flour,
¼ stack. chopped parsley,
1 tsp salt.

Cooking:
Heat milk and cream in a saucepan. Mix flour with a little water. When the mass of milk and cream becomes hot, add flour and parsley to it and cook for 5 minutes. If instead of parsley add ½ stack. celery, you get an excellent creamy sauce with celery.

Ingredients:
1.5 stack. milk,
1.5 tbsp flour,
1 tbsp melted cheese,
1 carrot
3 tbsp vegetable oil,
½ onion
3 garlic cloves,
2 tsp soy sauce,
herbs, salt, spices.

Cooking:
Chop carrots, onions, garlic and fry in a pan with vegetable oil 10 minutes, stirring. Then add soy sauce and simmer for 1 more minute. Add flour and stir, after a minute - milk and processed cheese. Stir until thick, then add salt, herbs, favorite spices.

Ingredients:
1 stack cream 20-25%,
1 sweet green pepper
2 cloves of garlic
2 tbsp butter,
2 tbsp corn flour,
salt, ground black pepper, dill.

Cooking:
Coarsely chop the pepper, chop the dill. Melt the butter in a saucepan, fry the pepper in it for 5 minutes, stirring occasionally. Then add the garlic and cream and cook for another 2 minutes. Then grind all this mass in a blender. Then put the resulting mass back into the pan, add cornmeal, greens, salt, pepper, mix and heat over low heat, without boiling.

Ingredients:
250 ml cream,
50 ml dry white wine
1 onion
1 tbsp butter,
3-4 tbsp red caviar.

Cooking:
Fry finely chopped onion in butter until translucent, add wine, simmer a little until the wine has evaporated. Then pour in the cream, salt and cook, stirring, over low heat for 5 minutes until thickened. Then remove from heat, add red caviar and stir.

Ingredients:
250 ml cream,
4 raw egg yolks,
80 g grated Parmesan cheese,
350 g smoked ham,
2 cloves of garlic
salt, spices.

Cooking:
Heat the oil in a small saucepan, add the garlic and cook for 1 minute, then add the diced ham and cook for another 4 minutes. Whisk the cream and egg yolks in a bowl, add the ham-garlic mixture and heat over low heat. In no case do not increase the fire, otherwise the eggs will curdle! Gently fold in the Parmesan and season with salt and spices.

Ingredients:
150 ml 10% cream,
1 onion
1 apple
butter, curry, salt, dill.

Cooking:
Finely chop the peeled apple, onion and dill. Saute apple and onion in butter in a deep skillet until onion is translucent. Then add the curry, stir and fry a little more. Pour the cream into the pan, add the dill, salt and stir. Simmer the sauce over low heat until the apples are soft. Depending on what consistency you want the sauce to be, you can add more cream or a little hot water to make the sauce thinner. Finely chopped champignons can be added to the sauce.

Ingredients:
10 ml 20% cream,
2 tbsp flour,
2-3 garlic cloves
1 small onion
1 tbsp butter,
1 tsp lemon juice
a pinch of nutmeg, salt, pepper.

Cooking:
Chop onion and garlic and fry together with flour in butter. Then pour in the cream, add the nutmeg, salt, pepper and simmer for 5 minutes. The sauce will thicken very quickly. Remove from heat, add lemon juice and stir.

Ingredients:
60 ml heavy cream
1.5 stack. milk,
2 tbsp butter,
1 tbsp wheat flour
½ onion
1 bay leaf,
a pinch of salt.

Cooking:
Pour the milk into a saucepan, put the chopped onion, bay leaf and bring to a boil. Then immediately remove from heat, let stand for 15 minutes and strain. Melt the butter, add flour, heat, stirring, pour in the strained milk and bring everything to a boil. Salt, warm the sauce for 10 minutes, pour in the cream and mix.

Ingredients:
200 ml cream
1 tbsp flour,
2 tbsp butter,
100 g dried porcini mushrooms
salt.

Cooking:
Wash mushrooms and soak in cold water for 6-8 hours. Then rinse again, boil and chop. Put the butter in a heated pan, add the flour, stirring. Pour in the cream, salt and stir. Put finely chopped porcini mushrooms in a pan with a creamy mass, mix, sweat for 3 minutes and remove from heat.

Ingredients:
1 st. cream,
4 tbsp. l. butter,
200 g fresh champignons,
3 garlic cloves,
ground nutmeg, salt, pepper, herbs.

Cooking:
Melt the butter in a frying pan, add chopped garlic and simmer for 3 minutes. Then put sliced ​​mushrooms into the pan and simmer for 5 minutes. Pour in the cream and simmer for another 10 minutes. Salt, pepper, add nutmeg, chopped herbs and sweat the sauce for another 5 minutes.

If you are in this moment just don't have cream on hand, don't despair. You can make a versatile creamy white sauce with more simple ingredients that you have in your refrigerator.

Ingredients:
300 ml milk
2 tbsp flour,
50 g butter,
½ tsp salt,
ground black pepper.

Cooking:
Melt the butter in a saucepan over low heat. Without removing the saucepan from the heat, beat the melted butter with a fork and gradually add the flour. Stir very quickly for 3-5 minutes to fully combine the mixture. Increase the heat to medium and keep stirring. Then add the salt and stir until the mixture starts to bubble. In the meantime, heat the milk and pour it into the saucepan with the butter-flour mixture as soon as it starts to boil. Keep stirring vigorously without stopping, otherwise the sauce may burn. The liquid from the sauce will begin to evaporate and decrease in volume. Stir the sauce for 5-10 minutes until it reaches the desired consistency. The longer you keep the sauce on the stove, the thicker it will become.

Complement and improve your favorite dishes with a touch of tenderness and sophistication, whose name is cream sauce!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina