How to make gravy from milk and flour. Dairy and sour cream sauces. Classic Bechamel Milk Sauce

The French are sure that the main thing in any dish is the sauce. And there is no reason not to believe these true connoisseurs tasty food, because they know a lot about it no less than in fashion or love. Milk-based dressings are among the most popular sauces. Their delicate texture, pleasant creamy color and, of course, charming mild taste will make the usual lunch or dinner much more interesting, nutritious and tastier. Distinctive feature of all dairy seasonings lies in the ability to create various flavor variations, ranging from the classic cream sauce and ending with tart sweet or even smoked-salty notes.

Probably every experienced housewife today knows how to cook milk sauce for cutlets and other meat dishes. With such a dressing, the meat is even more tender and aromatic, while the recipe has a completely simple composition that does not threaten the family budget.

You will need:

Milk - 0.5 l
Butter - 2 tablespoons
Wheat flour - 2 tablespoons
Fresh parsley - 1 small bunch
Fresh dill - 1 small bunch
Salt - to taste
Black pepper, ground - to taste

Servings - 4

Cooking time - 20 minutes

French cuisine classic

The presented recipe for a classic milk sauce often becomes the basis for other, more complex dressings. In its composition, there is always an oil-flour mixture, which French chefs call "white roux". Flour for such a base must be calcined in a pan - with or without oil. This procedure allows you to achieve a very special structure of the product, which does not allow lumps to form when milk is added.

To prepare the perfect sauce, it is recommended to use good non-stick utensils, since both flour and milk can burn easily, if you are a little distracted or undermix the dressing. It should be noted that it is impossible to boil such gravy, since it will instantly lose its characteristic texture and acquire an unpleasant taste.

Pour 2 tablespoons of wheat flour into a heated pan. It is not necessary to warm up the product for a very long time, achieving a rich creamy shade - it is enough just to achieve the appearance of a pleasant nutty aroma. After that, the container must be removed from the heat and slightly cool the flour.
Pour the slightly cooled flour into a saucepan, then immediately add salt and pepper to it in required quantity. Now slightly warmed milk is poured into the mixture. It is better to do this in batches, so that it is easier to stir the flour and eliminate the lumps that have appeared. After that, the sauce is put on fire and warmed up for 5-7 minutes, with constant stirring, without bringing to a boil.
After the specified time, butter is poured into the saucepan; the mass is heated again until the butter is completely melted. The dressing is removed from the heat, after which finely chopped greens are added to it (ideally, it should be chopped in a blender). The sauce is infused under a closed lid for 20 minutes, after which it can be served or used for cooking.

If you want to prepare the base for another dressing - for example, vanilla sweet or spicy milk sauce - the recipe will not include salt, pepper and herbs. The base is cooked in the same way as the standard version of the seasoning, and only after adding oil to it can other ingredients be introduced. In sweet sauces instead of salt is added granulated sugar or powdered sugar, in spicy - a variety of spices, spices, even hot peppers. Knowing the classic version of milk sauce, the hostess gets the opportunity to experiment with tastes every time.

Innings

Milk gravy can be used both as an independent sauce, served separately at the table, and used in the process of cooking. For example, the classic recipe for meatballs in milk sauce includes roasting a meat product pre-filled with milk dressing. During heat treatment, the sauce turns into a soft creamy "icing" that covers the cutlets. But, of course, dressing goes well with other dishes:

You can serve gravy not only for cutlets, but also for others. meat dishes, which go very well with milk gravy. It could be beef stew, baked chicken or juicy pork chop - in any case, the spicy or spicy taste of meat will be complemented by a soft creamy flavor of the sauce.
An excellent addition will be the sauce for a variety of casseroles made from potatoes and vegetables. It turns out beautiful diet dish, which has a complete set nutrients and excellent taste.
Light vegetable dishes - diet stew or steamed vegetables - are no less worthy company for milk sauce.
For serving fish dishes, dairy dressing is prepared very often. To emphasize the taste of fish, garlic and onion, but the classic version of gravy is able to decorate the dish.

The list of opportunities that milk sauce opens up for the hostess is endless! This is a great culinary trick that allows you to make an appetizing and very tasty dish for Sunday family dinner without unnecessary time and money.

Diet food for pancreatitis will become more diverse if your menu includes bechamel milk sauce.

Recipe classic bechamel sauce With step by step instructions You will find on this page, as well as some of its options.

Advice for use given bechamel sauce in dietary nutrition in pancreatitis.

Classic Bechamel Milk Sauce

Bechamel sauce is the #1 milk sauce.

In cooking, it is considered a base sauce from which many other sauces can be prepared.

The classic bechamel sauce includes nutmeg in its ingredients. It is the nutmeg that gives the sauce the flavor it needs. Nutmeg is very useful product, which has mass medicinal properties and including has the properties of stimulating bile formation and bile secretion. That is, this seasoning is good for the diet of patients with diseases of the liver and biliary tract.

However, in case of pancreatitis, products that cause increased secretion of the digestive organs should not be used.

This recipe (if you remove the nutmeg 🙁) is confirmed by diet No. 5p and fully complies with the requirements of dietary nutrition for pancreatitis.

In addition, it is included in diets: 1, 2, 3 (options 1 and 2), 4b, 5 (5, a, high-fat), 6, 7 (a, b) 8 (basic), 9, 10 (10, a, c) 11, 13, 15, 1x.

Sauce Bechamel Recipe

Ingredients:

Butter - 10 g (1 tsp)
Wheat flour - 10 g (1 tsp)
Sugar - 2 g
Salt - to taste

Cooking technology:

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

Calorie content - 189.32 Kcal

Proteins - 5.38 g
Fats - 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:

Bechamel milk sauce can have a different consistency.
If we use the sauce ourselves, then the consistency is 15% -20% sour cream.
If we use the sauce for baking, then the consistency of a dense cream;

Cream can be added to bechamel milk sauce. At the moment when we put salt and nutmeg. But at the same time, the calorie content of the dish will be increased.

How to make BECHAMEL sauce Step by step recipe with photo

1. Put the oil in the pan 2. Melt the butter 3. Add flour and fry for 1.5-2 minutes
4. Add hot milk in portions, constantly stirring vigorously 5. After boiling, cook for 10 minutes, then add the necessary spices and seasonings Bon appetit!

These photos are step by step instructions bechamel sauce recipe.

Step by Step Recipe: How to Make Bechamel Sauce

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

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

The classic version of bechamel sauce has been described above.

Bechamel(from fr. - bechamel) is a base sauce based on roux and milk.

Ru (from fr. roux) is a mixture butter and flour formed during thermal cooking.

Application:

It is used as an independent sauce for various dishes: for pasta, meat, fish, casseroles, soufflé, for cooking lasagna, for vegetable dishes, dressing soup-puree, the main component is also bechamel, etc.
It is the basis for sauces derived from it: mushroom, cheese, onion. The composition of additional ingredients is used accordingly: mushrooms, cheese, onions.

How to cook BECHAMEL sauce in a slow cooker

Ingredients:

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

Cooking technology:

I offer you two options for how to cook bechamel sauce in a slow cooker. I cook according to option I, it seems more convenient to me, and I don’t like to do frying in a multicooker pan, because. I take good care of the pan.

I option. How to cook bechamel sauce in a slow cooker:

I pour milk into the multicooker pan. "Milk porridge" mode. Using this mode will save you from boiling milk.
During this time, prepare the roux in a frying pan - melt the butter and add the flour. Connect them by rubbing with a wooden spatula.
Add some milk to the roux and mix thoroughly with a wooden spoon.
Pour the contents of the pan into a slow cooker and mix thoroughly with the remaining milk.
Add sugar, salt, nutmeg (if allowed).

II option.How to cook bechamel sauce in a slow cooker:

We cook RU in a multicooker pan. Melt the butter in the “Heating” mode, but not in the “Baking” mode, because. the oil should not fry and should retain a light color. Next, switch to the “Baking” mode, add flour and mix (grind) with a wooden spatula.
To the resulting RU, gradually add milk in portions (the milk should be hot to avoid the formation of lumps) and mix thoroughly with a wooden spoon.
Pour the contents of the pan into a slow cooker and mix thoroughly with the remaining milk. Add sugar, salt, nutmeg (if allowed).
Set the mode "Extinguishing", time 40 - 60 minutes. In the first minutes, open the lid and mix additionally. It is believed that it is long languishing that gives a pleasant taste to the sauce and eliminates the taste of raw flour (taste of paste)

What sauces are allowed in the diet for chronic pancreatitis

In the diet for pancreatitis, meat, fish, mushroom, onion, garlic, mayonnaise sauces should be excluded.

Sauces are allowed: milk (bechamel) without flour sautéing, sour cream, vegetable, sweet fruit sauces.

Stay healthy!

Milk sauce can include completely different ingredients. But in any case, such a filling turns out to be very tasty and fragrant. It can be added to completely different dishes. For example, it is good to water cutlets, meatballs, fried sausages and other meat products, as well as side dishes.

Today we will tell you about how you can easily and quickly make milk sauce at home. To do this, you do not need many different and outlandish products.

Milk sauce: a classic recipe

This sauce can be used during the preparation of various dishes. For example, they are good for stuffing potato croquettes, sweet donuts, and also used for baking fish and meat. In addition, such a product is often used as a gravy for pancakes, cereals and other side dishes.

But before you make milk sauce, you should definitely decide what you need it for. After all, depending on the goals, it can be thick or liquid, sweet or not.

So, should you prepare a classic milk sauce? The recipe for this fill involves the use of:

Foundation preparation

These ingredients are designed to make a thick milky sauce. If you need medium density gravy, then the first two ingredients should be taken in the amount of 2 large spoons. If you need to get a liquid sauce, then it is advisable to take only 1 large spoon.

After all the ingredients are purchased, you should start preparing the base. To do this, dry the white flour in a hot pan. At the same time, it is not necessary to bring it to a color change. It is only necessary to lightly fry it until a barely noticeable smell of a roasted nut appears. Next, the product must be cooled.

We need this process so that the preparation of milk sauce becomes pleasant, not problematic. After all, calcined flour mixes well with any liquid, without contributing to the appearance of lumps. It should also be noted that roasting it eliminates the paste smell and makes the sauce more palatable.

Final stage

After the flour has been heat-treated, fine salt should be added to it, and a smaller part of the milk should also be poured in. Next, all the ingredients must be thoroughly mixed, while breaking all the lumps formed. In conclusion, it is necessary to pour the rest of the milk into the resulting mass and cook it over low heat for about 6 minutes. At the very end, add butter to the sauce, mix everything thoroughly and boil again.

Serve right to the table

Now you know how to make a classic milk sauce recipe. After the filling is done, it can be safely used for its intended purpose. It should be noted that this sauce is very tasty and fragrant.

Making milk sauce for meatballs

If you cooked cutlets for dinner, but they turned out to be too dry, we recommend that you separately make gravy for them. Ideally, if it is dairy.

So, to prepare a delicious and fragrant sauce, we need:

white flour (preferably sifted) - 2 full large spoons;
fresh butter - about 4 large spoons;
country fat milk - 2 full glasses;
fine salt, ground allspice - add to taste;
nutmeg - 1/4 of a dessert spoon;
egg yolk - from 1 egg;
hard cheese- about 70-80 years.

Cooking method

Milk sauce for cutlets is easy and simple. To do this, you need to take a saucepan or a frying pan, and then melt the butter in it and lay out the white flour. It is recommended to fry the last ingredient until a golden hue appears. Gradually, it is necessary to pour in fresh village milk to the resulting mass. In this case, it is recommended to stir the sauce regularly with a spoon so that unpleasant lumps do not form in it.

After you have formed a fairly liquid mass, it should be cooked over low heat until it thickens. In the process of heat treatment, the sauce must be flavored with salt and allspice, as well as grated hard cheese and nutmeg.

Last but not least, put a raw egg yolk in the milk gravy. Moreover, it must be quickly mixed with other ingredients. This will prevent it from rolling.

Serve right to the table

As you can see, preparing the sauce for cutlets is not very long and difficult. After the products are mixed, the milk gravy should be removed from the stove and immediately used for its intended purpose. As a rule, such a sauce is very often used for serving with meat dishes, including homemade cutlets.

Making a simple sweet sauce

Sweet milk sauce can be used as tasty addition to pancakes, as well as various casseroles and cheesecakes. It cooks up pretty quickly. It should be noted that it contains such a natural component as honey. If you do not like this product, then it can be easily replaced with regular sugar.

So, to create a sweet milk sauce, we need:

any fresh honey - a large spoon;
non-rancid butter - a large spoon;
country fat milk - about 300 ml;
sifted white flour - 1.5 large spoons;
vanillin - apply to taste.

Cooking process

Before you do sweet sauce, you should melt butter and fresh honey over very low heat. Next, add the sifted flour to the resulting mixture and mix it thoroughly, rubbing the resulting lumps.

After the described actions, it is required to slowly pour in the village milk into the same bowl, and then boil the whole mass. The heat treatment of these products should not exceed two minutes.

After boiling the ingredients, add a little vanillin to them, and then mix well and remove from the stove. After cooling the sauce a little, it can be immediately presented to guests.

If you notice that lumps remain in the cooled milk gravy, then it is easy to get rid of them using a mixer or blender.

Making mushroom sauce

Creamy mushroom sauce can be used as a tasty and aromatic gravy for any side dishes. To prepare it, we need:

sauce preparation

To make such a gravy, you should wash the mushrooms well, and then chop them in a blender along with the onion heads. Next, the ingredients need to be put in a pan and fried in oil with the addition of pepper and salt.

While the champignons are being cooked, you can start preparing the filling. To do this, add the sifted flour to the cream and beat them with a whisk until all lumps are eliminated. After that, the resulting mass must be poured into the fried mushrooms and onions, and then quickly mix and bring to a boil.

Serving to the table

Spaghetti and pasta are the first things that come to mind when you think of Italy. The pasta itself does not play important role. Greater value has a sauce under which the dish is served.

This article is intended for persons over 18 years of age.

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Creamy milk sauce with spices

Easy-to-prepare and extraordinarily tender sauce will give your pasta an original taste. Add fried or boiled mushrooms, finely chopped ham or smoked sausages to the gravy, and spaghetti will sparkle with new colors. Making milk gravy is easy. Any hostess will cope with this task. And by adding spices to the classic recipe, you get original dish that guests will admire for a long time.

Ingredients:

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

Cooking

Finely chop the greens.
Put a dry frying pan on the fire. Put flour, warm a little. You don't need to fry it hard.
Add salt and spices to flour. Mix well.
Gradually, in a thin stream, pour the milk into the gravy. It is recommended to pour in cold milk. Stir so that the sauce does not burn and there are no lumps. Add chopped greens.
The dish should not boil. It is enough to hold it for a couple of minutes on low heat, stirring. Until he thickens up. Remove the dressing from the stove.
The consistency of the dish can be adjusted for yourself by adding more flour, or vice versa, milk. You can make a more delicious dressing by putting mushrooms, boiled meat, vegetables.

Garlic cream sauce

Cream is used as the main ingredient. They give a light texture 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 tablespoons;
salt;
ground black pepper;
nutmeg - a pinch.

Cooking:

Finely chop garlic and onion. Slightly darken in a preheated pan, until half cooked.
Pour in the flour. We make a weak fire, stir so that our flour does not burn.
Pour everything with cream, salt, pepper. Reduce the gas and let the mixture boil. 3-4 minutes is enough. Don't forget to stir.
After turning off the fire, it is advisable to cover the gravy with a lid, it will become tastier.
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.

Cooking

Processed cheese must be cut into squares so that it melts faster. Take a small saucepan, put cheese in it, pour in cream, 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.
Coarsely grate hard cheese.
Wait for the mixture to boil and reduce the heat. Gradually add hard cheese, remembering to stir so that it melts evenly and does not stray into one lump.
Stir while cooking. This will give you a uniform consistency. Can be served at the table.

Creamy tomato sauce

Creamy tomato sauce is perfect for spaghetti. Its delicate texture and light sourness, which tomatoes give, 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, to emphasize certain notes. It also helps to even out the consistency.

Ingredients:

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

Cooking

Sauté the tomatoes. After getting rid of the skin, cut into small pieces.
Fry the onion in half rings. It should soften, but not overcooked. An overcooked onion can give a bad taste to the gravy.
Put the tomatoes in the pan with the onions. Stir, hold under a closed lid for several minutes.
Season with pasta, sprinkle with spices. Stew for about 5-7 minutes so that the tomatoes become soft and the whole mixture is more homogeneous.
After adding the cream, mix everything thoroughly until smooth, boil and boil for a couple of minutes over low heat.
Turn off the heat, let the dish cool down a bit. Garnish with a sprig of parsley when serving.

This option for preparing the sauce can be varied by changing the proportions of the 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 softer. If the sauce is thick, you can dilute it with water, bringing to a boil and stirring constantly.

Creamy sour cream spaghetti sauce

Various sauces turn ordinary and familiar pasta into an original tasty dish. The combination of ingredients can be different and depends on your imagination and ability to combine products. The most popular spaghetti sauce is cream sauce, the main component of which, as the name suggests, is cream. What to do if the cream is not at hand, but cook delicious sauce I want to? Cream can be easily replaced with sour cream. At the same time, the taste of the dish will not suffer, the delicate creamy taste will remain, while a subtle sourness will be added. Classic recipe sour cream sauce is unusually simple. Even a novice hostess will cope with it.

Ingredients:

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

Cooking

Let's start cooking by heating the pan and frying the flour. You do not need to keep it for a long time, a light golden hue will be enough for the dish to get a pleasant creamy color.
Cut the butter into small cubes and melt in a frying pan with flour.
Drain the sour cream, add the rest of the ingredients, stir. 5 minutes will be enough to get a tasty and nutritious meal.
If desired, you can diversify the taste and add finely chopped greens, tomatoes, spices. All possible variations on the theme of the 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 pleased with cooking sour cream sauce with white dry 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.

Cooking

Finely chop the shallot, fry in a pan until golden brown.
Add flour, mix well so that there are no lumps.
Pour everything with wine, mix, simmer for 2-3 minutes.
When the mixture thickens, add the rest of the ingredients.
The sauce is ready to serve chilled.

How to make Creamy Spaghetti Sauce

Making a creamy sauce does not take much time and does not require expensive and hard-to-find products. Classic cream cheese sauce can be spiced up 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

Fry walnuts in a pan, chop.
Finely grate hard cheese, so it melts faster.
Grind the garlic by passing it through a press.
Pour the cream into a saucepan. Let it heat up on medium heat.
Put all the ingredients in the cream, bring to a boil. Cook until the mixture becomes thick.
The gravy is ready. Best served slightly chilled.

Enjoy the taste of your favorite spaghetti with a savory peanut sauce. Making cream sauce does not require special skills. It's fast and easy. The main thing is not to rush and cook everything on low heat, otherwise the dish may burn.

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

Bon appetit!

Milk sauce is not complex, tasty, versatile and low-calorie. French "white roux" easily replaces many other sauces, equally well suited to salty (meat, fish) and sweet (desserts, casseroles) dishes.

Milk sauce can become:

gravy for dishes;
basis for other sauces;
binder in minced meat;
donut filling;
filling for rice and casseroles.

Attention! Milk sauce tastes much better hot than cold.

Cooking features

Density.

a thick sauce will turn out at a ratio of 3 tbsp. flour and 60 gr. oils for 150-170 ml of milk;
medium - with a ratio of 3 tbsp. flour and 40 gr. oils for 150-170 ml of milk;
liquid - at a ratio of 3 tbsp. flour and 20 gr. butter for 150-170 ml of milk.

Thickeners.

Usually it is flour or starch. Flour must be fried without oil or fried in oil before being added to the sauce - this prevents lumps and the appearance of a nutty flavor.

Flour calcined without oil can be prepared for the future. Store it in jars with a ground-in lid in a dry place.

Starch is not subjected to heat treatment, it dissolves in 1-3 tablespoons of cooled boiled water and pour into the sauce.

You can thicken milk sauce not only with flour or starch, but also with egg yolk. It is impossible to boil the sauce when adding them; ideally, it should be cooked in a water bath.

Milk and butter.

Milk is most often used fresh. You need to introduce it into the sauce little by little, whisking the sauce after each introduction. In single recipes, sour milk or coconut milk is used.

The butter will disperse better and faster if it is at room temperature (laid on the table), but you should not melt the butter specifically for the sauce.

Additives.

When adding spices and spices, the sauce is transformed.

Milk sauce muffles the sharpness and sharpness of the spices. It softens their taste even with a significant introduction.

good options achieved by adding:

in a salty sauce - black pepper or paprika, nutmeg or ginger, dill or sesame, cumin or bay leaf, turmeric or tomato paste, salt.
in sweet - cinnamon, vanilla, cocoa, sugar.

Addendum lemon juice can roll the sauce!

The sauce presented in the main recipe is suitable for people on any therapeutic diet, children, pregnant and lactating women, etc. Its composition is the same as in kindergarten.

This sauce is very close to the French "", the recipe of which can be found here.

In the classic version, the sauce is good for fish, chicken and vegetables. They can fill potato croquettes, and adding sugar - donuts and pancakes.

The sauce is neutral, so it will absolutely harmoniously absorb any additives mentioned above. Knowing this recipe, you can easily improvise.

Prepare:

for liquid sauce: butter and flour - 1 tbsp each;
for medium sauce: butter and flour - 2 tbsp each;
for a thick sauce: butter and flour - 2.5 tablespoons each;
milk (for any of the options) - 500 ml;
salt (optional) - a pinch

Cooking steps:

Fry the flour in a dry frying pan until a delicate creamy shade appears. But overcooking to brown shades is not worth it.
Without removing the pan from the heat, rub the butter into the flour. Salt.
Introduce boiling milk in portions, each time carefully rubbing the sauce.

At this stage, you can add sugar and additives to the sauce, choosing from those listed above.

If lumps in the sauce have formed for some reason, break them up by going through it with a submerged blender or mixer.

Sweet milk sauce

This is a sauce recipe according to GOST. It is prepared in kindergarten, and at home - in order to pour pancakes, pancakes, cheesecakes, puddings or fruit salads.

If desired, cinnamon can be added to the composition, granulated sugar can be replaced with honey, and butter with sesame.

Prepare:

milk - 500 ml (or 375 ml of milk and 125 ml of water);
wheat flour - 20 gr.;
butter - 20 gr.;
sugar - 60 gr.;
vanillin - on the tip of a knife

Cooking steps:

Melt the butter in a saucepan, rub the flour into it and fry until a delicate creamy shade appears.
Introduce hot milk in portions, each time carefully rubbing the sauce.
Wait for the boil and boil the sauce (reducing the heat to a minimum) for 8-9 minutes.
Mix sugar with vanilla and a small amount of hot (previously boiled) water.
Rub the sweet solution into the sauce and wait for another boil.
Pour over the dish.

This nutritious sauce complements potatoes and vegetable casseroles, pasta and rice. For spaghetti and pasta - it is generally ideal.

Prepare:

classic milk sauce of medium density - 300 ml;
chicken broth - 100 ml;
hard / semi-hard cheese - 50 gr.;
butter - 20 gr.

Cooking steps:

Cook the classic sauce according to the above recipe.
Boil chicken broth.
Stir the hot broth into the sauce in batches.
Pour in the grated cheese and heat on the stove until the cheese is completely melted.
Cool the sauce slightly, add oil to it and beat with a submersible blender.

Milk sauce with onions and mushrooms

The sauce is good with meat and vegetable dishes.

The sauce can be prepared only with onions or only with mushrooms. In this case, the undesirable component (either onions or mushrooms) is removed from the composition, and the amount of the desired one is doubled (instead of 100 grams, 200 is taken).

Prepare:

milk 2.5-3.5% fat - 250 ml;
wheat flour - 40 gr.;
butter - 40 gr.;
onion - 100 gr.;
mushrooms (champignons) - 100 gr.;
salt - a pinch;
spices - optional.

Cooking steps:

Cut the peeled onion and cleanly washed mushrooms into different plates.
Fry onion and mushroom pieces in butter. You can do this together or separately.
Fry the flour in a dry frying pan until a delicate creamy shade appears.
Combine the flour with milk, introducing it in parts and rubbing each portion made until smooth.
Combine thickened milk with onions and mushrooms. Wait until it boils and pour into a gravy boat.

This sauce will enhance any fish dish, including steamed fish meatballs.

If in this recipe wheat flour is replaced with oatmeal, and butter with olive oil, it will turn out, which will give new shades of taste to steamed vegetables and meatballs.

Prepare:

milk 1.5-3.5% fat - 250 ml;
wheat flour - 20 gr.;
butter - 20 gr.;
ginger (peeled piece) - 10 gr.;
garlic - 1 clove;
parsley - 20 g;
salt, red pepper - a pinch each

Cooking steps:

Grate the garlic and ginger, chop the parsley.
Fry the flour in a dry frying pan until a delicate creamy shade appears, pour in milk in portions. Rub thoroughly.
Add butter, garlic, ginger, salt and pepper and parsley to the thickened milk.
As soon as it boils, pour into a gravy boat.

Turkish sour milk sauce

The sauce goes well with vegetables - cucumbers, tomatoes, fried zucchini, salad. It's good with meat too. The main thing is not to oversalt and not leave “tomorrow”, as the shelf life of the sauce is short.

Prepare:

sour milk - 250 ml;
garlic - 1 clove;
black pepper (ground) - on the tip of a knife;
salt - a pinch;
greens - optional.

Cooking steps:

Pour sour milk (curdled milk) into a colander, on the bottom of which gauze is laid in 3-4 layers and leave for several hours.
Cottage cheese, which remains after the whey leaves, mix with salt, mashed garlic and chopped herbs.
Close the mixture with a bowl and send for 2-3 hours in the refrigerator. All!

Asian Coconut Sauce

An interesting recipe to chicken, meat, fish dishes and vegetable salads. The sweetness and spiciness in it can be adjusted by increasing or decreasing the amount of spices, honey and seasonings.

Prepare:

coconut milk (canned) - 100 ml;
peanut butter - 100 gr.;
sesame oil - 2 tsp;
lemon or lime fresh - 1 tbsp;
honey - 0.5-1 tsp;
fish sauce - 2 tablespoons;
- 1 tbsp;
curry paste - 1 tbsp;
black pepper, cayenne pepper, cinnamon - 1 pinch each.

Cooking steps:

Place all ingredients in a large bowl and combine with a blender.
Transfer the homogeneous sauce to a gravy boat.

Michel Roux Coconut Milk Sauce

The recipe was developed by a British chef specifically for fish, but the sauce also goes well with pasta.

Prepare:

coconut milk (canned or fresh) - 400 ml;
wheat flour - 30 gr.;
butter - 30 gr.;
soy sauce - 1 tablespoon;
garlic - 2 cloves;
nutmeg (grated) - 1 pc.;
white or black pepper - 1 pinch (can be without them);
salt - 1 pinch.

Additionally prepare:

butter - 100 gr. (or draining oil - 20 gr. and cream - 80 ml);
green chili pepper (for example, Jalapeno) - 20 gr.;
red chili pepper - 10 gr.;
shrimp (peeled) - 250 gr. (Optional component, but highly desirable).

Cooking steps:

Peel the chili from the seeds, garlic - from the husk, chop. Boil shrimp.
Fry the flour in a dry frying pan until a delicate creamy shade appears, combine with coconut milk, grind, wait for it to boil, add nutmeg, black / white pepper and salt to the sauce.
Remove from heat, add garlic and soy sauce.
In the melted butter in a saucepan, add chili and, warm up and pour in the shrimp.
Wait until it boils and pour into a gravy boat.

Dairy sauce for diet No. 5

Adding this universal sauce to the dishes of diet number 5 (for people with problems of the gastrointestinal tract, liver and gallbladder) will make the menu not so boring. The recipe is suitable for small children (kindergarten age) and for those who are struggling with obesity and eat, roughly speaking, one cabbage leaf.

In the original, the sauce is good for cheesecakes, casseroles, puddings and fruit cuts. If sugar and vanillin are excluded from its composition, then it will suit any steam dishes.

Prepare:

milk - 50 ml;
water - 50 ml;
butter - 10 gr.;
wheat or oatmeal flour - 1 tsp;
sugar - 1 tsp;
vanillin - a pinch.

Cooking steps:

Fry the flour in a dry frying pan until a delicate creamy shade appears, grind with butter, pour milk in parts.
Thoroughly grind the composition and boil it for about 10 minutes.
Dissolve sugar and vanillin in water, stir in the sauce and wait until it boils.
Remove from the stove and, if necessary, beat with a blender.