Greetings, dear readers. Today I will show interesting way cooking . Everyone knows the delicate and slightly sweetened taste of such a gravy, which was also added to cutlets in kindergarten, and sweet to my mother's pancakes and pancakes.

Sometimes you just want to diversify your culinary delights with something new, or a long-forgotten old one. It is in such cases that this gravy is needed. It is easily prepared from improvised products and has many types and variations - sweet and spicy, with spices and mushrooms, with cheese and nuts. What they don't do with it. It is easy to prepare it in time when the guests are already on their way - the preparation time is 10-15 minutes. As such, white, also milky, sauce, but with the addition of broth, is not the height of cooking and anyone, even a novice hostess, can cook it. Although the dressing is extremely simple, it is the mainstay of classic cuisine.

Milk sauces are also served with side dishes, enriching their taste. Prepared on the basis of milk, cream or sour cream, it gives dishes beneficial shades. And the right gravy shows the professionalism of the chef. Properly cooked will only add to your honor. A sauce without lumps and a homogeneous consistency can be considered an absolute success. If it was not possible to avoid lumps, you can strain the gravy through gauze or a fine strainer, or break it in a blender.

The preparation of the dressing is extremely simple and quick, so I will not even break it down into separate steps.

In a frying pan, you need to fry the flour in butter, but, most importantly, so that there are no lumps. To do this, the flour in the pan can be sifted through a sieve, so the chances of getting a heterogeneous mass are minimized. Then we pour hot milk into the resulting mass, but in no case boiling - a darkness-darkness of lumps is formed. While pouring, you need to constantly stir. One of the important points that I read is that you need to interfere with a wooden spatula. Then add salt to taste, and boil for 6-7 minutes over medium heat. That's all, the sauce is ready, you can serve it to the table.

It must be remembered that such a gravy does not live long, so it is prepared right before use. Although it can be frozen, and then served again, if melted in water vapor and boiled.

Ingredients

Everything that we need is at home with every hostess or owner. The amount of flour, milk and butter varies depending on how thick the sauce is needed, but the method of preparation is the same. A little later I will tell you what liquid, what thick, and medium gravy is suitable for. In the meantime, here are the ingredients for medium density dressing, if you take one glass for 250 grams, and one tablespoon for 20 grams.

I think it does not happen that there is no butter or flour at home. We need quite a few of them - a couple of spoons. It will be more difficult with milk - it suddenly turned sour or ended, after all, it is an extremely consumable material. Also, it is likely that in the kitchen, in some clever locker, there is nutmeg. Well, at least a little bit. Yes, and sugar and salt, too, must be somewhere. If not sugar, then at least salt.

Wheat flour - 2 tbsp. spoons.
Nutmeg (optional) - 1-2g
Milk - 2 cups.
Salt-sugar to taste.

An interesting fact about nutmeg: if you eat a lot of it, it can cause hallucinations. As they say, and the medicine in large quantities- I.

Thick sauce.

Making a thick milk sauce is just as easy as making a regular, medium-thick sauce. To do this, you will need to increase the part of the flour and butter, while reducing or leaving the same amount of milk. You get the following proportion:

Wheat flour - 2.5 tbsp. spoons.
Milk - 1.5-2 cups.

Thick gravy is suitable for stuffing meatballs and some pork and beef dishes. Sometimes greens, finely chopped boiled mushrooms and spices are added for taste. On the contrary, liquid is used as a gravy for a variety of dishes and side dishes, sometimes served with fruits and desserts. In this case, you can add vanillin or candied fruits to the sauce, then it will look like melted ice cream and children will love it very much. The medium-thick sauce is used for roasting meat, fish and vegetables, and gives them a delicate milky taste.

And now, when we know the basics, we can proceed to the “experiments” section. We add whatever your heart desires to the sauce, the main thing is not to overdo it and combine it correctly. We will help you with this. Below are the most popular milk sauce recipes and what pairs best with them.

Milk sauce with spices.

There are infinitely many varieties of dressings - each culinary specialist adds something of his own, whether it be cloves or even wine. For example, gravy with spices. Additives do not affect the amount of ingredients in any way, so you can take the milk sauce recipe that you like the most.

The most compatible spices with sauce:

Ginger - gives a pleasant sourness and will make the meat a little softer. This addition is more typical for American cuisine.
Nutmeg, grated on the sauce right before serving, will make it sweeter and more aromatic.
Coriander, mixed with gravy, will open in the form of a slight smell and taste of anise, giving all the spice.
Ground sesame will give the dressing, and with it the dish, a nutty spicy flavor.
Cinnamon is perfect for a sweet sauce, or gravy for fish.
Ground black pepper will add a sharp taste.
Turmeric will give the gravy a yellowish-fiery color and an oriental flavor.

Good to know! Cheap spices are unlikely to fit for beautiful and expensive dishes. You will have to add a lot more of them in order to somehow feel their taste and smell in the gas station. On the contrary, there are enough expensive ones at the tip of a knife to feel the full range of flavors. Of course, it all depends on the manufacturer, how conscientious he is.

Milk sauce with onions and mushrooms

The gravy with onions and mushrooms is ideal for meat. There are options when one onion is used, or only mushrooms, but then it is worth increasing the amount of one of them twice, so that it does not happen that someone gets an additional part of the seasoning, but someone does not.

What do we need:

Wheat flour - 2 tbsp. spoons.
Butter - 2 tbsp. spoons.
Milk - 1 glass.
Onion - 100 g.
Champignons - 100 g.
Salt and spices to taste.

First you need to peel the onion, wash the vegetables, then finely chop the mushrooms and the same onion. Then pour them into a pan, fry until the moisture from the mushrooms is completely evaporated. Fry flour in butter. Pour in hot milk, gradually whisking the mass until a homogeneous consistency. Add mushrooms and/or onions, salt and spices to taste. Don't be afraid to try a sauce that isn't ready yet, it can help a lot if it's a little burnt or missing something. Cook another 5 to 10 minutes. Meat dressing is ready.

Sweet milk sauce

Another type of milk gravy is sweet. So soft and chewy, it melts in your mouth. You don’t know how to pour pudding, pancakes or how to fill a pie - sweet sauce The best decision. Also, it goes well with other dishes - fish, meat and desserts. The main thing is what kind of taste you want to achieve.

The method of preparing sweet gravy with milk is as simple as the classic one.

Compound:

Milk - 2 cups.
Flour - 1.5 tbsp. spoons.
Butter - 1.5 tbsp. from a spoon.
Sugar - 3 tbsp. spoons.
Vanillin - 1-2 grams.
Cinnamon - 2-3 grams.
(image 4)

The first step is to boil milk with sugar, let it cool down. The second is to calcine the flour in oil. The third is to pour in the milk, stirring constantly. Fourth - add vanilla and cinnamon. Fifth, wait about seven minutes for the sauce to cook. The sixth is to enjoy your favorite dish with sauce.

Classic milk sauce (Bechamel).

Here I will show the oldest and most proven method of making your favorite sauce - Bechanel milk sauce. This versatile gravy goes with everything you desire.

Ingredients:

Wheat flour - 2 tbsp. spoons.
Butter - 2.5 tbsp. spoons.
Vegetable oil - 2 tbsp. spoons.
Milk - 3 cups.
Salt and pepper to taste.

Melt butter, mix with vegetable oil. Gradually, while stirring, add flour. Then slowly pour in the milk, still stirring. Add salt to the resulting milk-flour mass, and cook for about ten minutes.

If the consistency of the gravy should be more liquid, add a little more milk. If you need a thicker sauce, cook over low heat until you get the desired thickness.

Milk sauce with cheese

For different kind cuts and salads, cheese-milk sauce is used. It is suitable both as a dressing and as an independent addition. It will need a little more sauce, but this is not a problem - it is easy to make.

So what is needed:

Ready milk sauce - 650 ml.
Cheese, preferably hard, - 100 g.
Butter - 60 g.
Broth - 250 ml.
Ground pepper, salt - to taste.

In the ladle, first of all, we heat the broth up to 50 degrees Celsius. But you should not boil it, otherwise lumps will appear when pouring. Then, carefully pour into the sauce, mixing thoroughly. Cheese should be finely grated. If this is not possible, crumble in a blender to an almost homogeneous mixture. Add cheese to the resulting broth mass. Mix and heat until cheese is completely melted. Let the sauce cool to room temperature, then dilute it with melted warm butter.

Milk sauce with ginger and garlic

Another of the simple but delicious varieties of sauce is milk gravy with ginger and garlic - this is seasoned with fish dishes. It has a delicate aftertaste, spicy aroma and spicy bitterness of garlic. With fish, this seasoning is combined no worse than lemon.

Ingredients:

Wheat flour - 2 tbsp. spoons.
Butter - 2 tbsp. spoons.
Milk - 2 cups.
Ginger (root) - 20g.
Garlic - 2 medium cloves.
Salt and pepper to taste.

Now let's start cooking. Prepare the ingredients for use: peel the ginger, grate the root, press the garlic with a special press. The next step is to heat the pan and saute the flour in the oil on it. After that, pour in the hot milk there, stirring constantly so that lumps do not form. If, nevertheless, they appear, then it is worth driving the sauce through a sieve or beat thoroughly with a mixer. Then add ginger, salt, pepper and garlic. Boil for about three more minutes and remove from heat. Gravy for fish is ready.

Quick ways to make milk sauce

Dairy sauces themselves seasoning is very fast food. Once - ten minutes and the gravy is ready. But when time is running out, you need to remember that increasing the fire to the maximum will not speed up the process, but perhaps it can burn the gravy. Then it remains only to redo if there are products left. Although you can cheat and add strong seasonings to kill the smell of burning.

I think you will be interested to know the history of the invention of this sauce. Does this French sauce really come from France? Many recipes, not only French ones, originate in the ancient world, when the old culinary specialists mixed milk and flour, and sometimes eggs were used instead of flour, spices were added there, and then served to the table.

According to one version, Bechamel was invented by the Marquis de Nointel, Louis Bechamel, who, having become rich thanks to his ingenuity and knowledge of art, became closer to Louis the Fourteenth. He, having perfectly studied painting and woodwork, always gave the king competent advice on decorating the palace. But with all this, the Marquis considered cooking his vocation. He was captivated by the creation of exotic dishes, experimenting with the size and color of dishes.

Over time, Bechamel became the personal chef of Louis XIV. The culinary art critic was awarded the title of Marquis of the castle de Nointel. He worked from morning to night - the king loves to eat tasty and often snack. Such an appetite of His Majesty had to satisfy the Marquis, each time coming up with something new to please the lord. Bechamel did not like only to give orders, but he himself participated in the creation of almost every culinary delight for the king's table.
Thus, through trial and error, the sauce was invented. But, as they say, everything new is the long-forgotten old. Bechanel, as a sauce, was known earlier in the small provinces. And only proximity to the king gave him a separate name and wide circulation.
This is the basis of the second version - the marquis only finalized the already known recipe, brought his own and distributed it. Also, it is indicated that the chef Pierre La Varenne came up with the recipe, but did not give the sauce a name.

The third version generally proves that the sauce is not at all originally French, but was brought from Italy by the Medici family. By the way, this confirms the fact that even in ancient Italy, almost identical, in terms of composition, seasoning was present on the tables, with nice name"Balsamella". Yes, and in France, the sauce was known long before the “invention” of its royal chef. Even Duke Kar wrote about this in his personal diary. He called Bechamel lucky and described the recipe for milk gravy, which he served on the table along with other dishes, and laments that the sauce, in spite of everything, is not named after him.

But today, rest assured, no one even remembers the history of such a simple and delicious sauce. It is simply prepared and added to dishes. Such is the fate of all the most common dishes now. You will know a little more and when you put a stewpan with meat on the table under cream sauce, slyly drop a few words about the history of the gas station, it would seem, used at all times. For example, that now meat juice is not needed for its preparation, but sour cream or milk is needed, and some lovers of a particularly delicate taste prepare it on the basis of cream, and it is added more to the second, and not soups, as it used to be, some four centuries ago .

In any case, now dairy dressing is a worthy decoration of your table and a great addition to dishes. Bon appetit!

Variety of usual foods the best recipes milk sauce. On our site - the most wonderful options with fresh, sour and soy milk. With herbs, garlic, spices and butter, croutons, mushrooms, spinach and cheese. Classic Bechamel, Cheddar, Blue Cheese and Caesar. Dessert sauces with raisins, oranges and vanilla.

Sauce is not an independent dish, but something that can shade and ennoble the taste of the main dish, add a certain delicacy and even completely change it. The peak of popularity in the invention of sauces was in the late eighteenth and early nineteenth century. Since seasonings were very expensive then, the authors of sauces were mostly rich nobility.

The five most commonly used ingredients in milk sauce recipes are:

Interesting recipe:
1. Pour milk into a saucepan.
2. Put an onion, cloves, bay leaf there.
3. Warm up but do not boil the milk.
4. Cut off the crust from the stale bread.
5. Put it in the milk-spicy mixture.
6. After it is completely absorbed, boil.
7. Remove laurel and cloves.
8. Boil again, stirring thoroughly.
9. Cool a little and beat with a mixer.
10. Add butter, nutmeg. Salt and add freshly ground black pepper.
11. Serve warm.

Five of the fastest milk sauce recipes:

Helpful Hints:
. If the milk sauce is not stirred while heating, it can stick to the bottom of the saucepan and even burn.
. In addition to nutmeg, you can add curry, Provencal herbs, basil. Depending on the seasoning, a completely different flavor tone will be obtained.
. The sauce is ideal for fish, meat, vegetables.

Juicy cutlets in milk sauce in a pan are an excellent dish for the dinner table. I will tell you how to make milk sauce for cutlets so that it is tasty and healthy.

Ingredients for cutlets and milk sauce

For cutlets (for 6 servings)

450 g beef pulp
100 g wheat bread
150 ml milk or water
50 g butter
30 g cheese
ground pepper

For milk sauce

150 ml milk
15 g butter,
15 g wheat flour
salt.

How to cook meatballs

Cut the meat into cubes, chop in a food processor, combine with bread previously soaked in water or milk and chop again.

Dilute the mass with milk or water, salt, pepper and beat well.

How to make milk sauce for meatballs

So, how to make milk sauce for cutlets:

Melt the butter, add flour and sauté with low heat until the smell of a roasted nut appears, but without changing the color.

Cool slightly, dilute with warm milk, salt and boil for 5-7 minutes.

To prevent a film from forming, spread small pieces of butter or margarine on top.

How to cook cutlets with milk sauce

Form cutlets from the cutlet mass, put them on a baking sheet lubricated with oil.

Make a well along each patty and add the milk sauce to the patties.

Now ours, sprinkle with melted butter and bake in the oven at 180 C until cooked.

Now you know how to make milk sauce for cutlets, and you can make delicious and healthy dish for the whole family. Bon appetit!

More recipes on our website:

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 onions

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

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 slightly creamy, cool to 60-70 ° C, gradually pour in the bone or meat and bone broth, or a decoction of vegetables, while stirring, 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, stir the mixture 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.

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, like 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, they are 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.

Bon appetit!

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