Milk and sour cream sauces are prepared on white fat or dry sauté, as well as on potato starch. Milk and sour cream are pre-boiled.

Milk sauce ... White fat sautéing is diluted with hot milk with continuous stirring and heating, boiled for 5-7 minutes, salt is added (sugar can be 10 g per 1 liter), filtered, brought to a boil, seasoned with butter. This sauce is served with vegetable, meat and fish dishes.

Milk 1000, butter 60, wheat flour 50.

Milk sauce (for baking) is prepared in the same way, but raw egg yolks (2 pieces per 1 liter) can be added to the finished sauce. It is used for baking or dressing dishes from meat, fish, vegetables.

Milk “1000, butter 90, wheat flour 90.

Derivative sauces are prepared on the basis of milk sauce.

Sweet milk sauce . Sugar (80-100 g) and vanillin (0.05 g) are added to the liquid milk sauce. Served with cheese cakes, puddings, casseroles.

Milk sauce with sour cream . Boiled sour cream, salt are added to the milk sauce and boiled for 3-5 minutes. Used to prepare beef stroganoff and other meat and fish dishes.

Milk sauce 750, sour cream 250.

Milk sauce on potato starch. Potato starch is diluted with cold boiled milk (0.1 of the entire liquid norm), poured, stirring, into boiling milk, bring to a boil and immediately stop heating.

The starch should be introduced quickly, all at once, as if it is incorrectly introduced, lumps are formed. Season the sauce with salt, filter, add butter. You can put sugar.

Milk 1000, potato starch 30 g

Sour cream sauce ... This sauce is prepared with sour cream, as well as broths and vegetable broth with the addition of sour cream.

Cool white dry sausage, mix with softened butter until smooth, dilute with a small amount of liquid and combine with boiling broth. The mixture is boiled, stirring, for 5-10 minutes, then filtered. Hot sour cream, salt are introduced into the resulting white sauce and boiled for B-10 minutes. Serve with various dishes of vegetables, fish and meat (meatballs, liver, stuffed cabbage rolls).

Derivative sauces are prepared on the basis of sour cream.

Sour cream 250, butter 75, wheat flour 75, bouillon or decoction 750.

Sour cream sauce with tomato (pink). Tomato puree is sautéed in butter and combined with hot sour cream sauce, stirred, salt is added, boiled for 5-7 minutes, seasoned with butter. Served with stuffed vegetables, meatballs and other dishes.

Sour cream sauce with egg ... Eggs are boiled hard-boiled, chilled, chopped finely together with parsley or ukro-pa, combined with boiled sour cream cooled to 50-60 ° C, salt is added, Served with potato, carrot and rice cutlets, boiled and stewed fish.

Classic Milk sauces are made from milk and white sauté sauce with the addition of spices. Depending on the purpose, milk sauces can be of different thicknesses.

1. MILK SAUCE
Purpose of the sauce: thick sauce is used as a filling for stuffed cutlets from chicken or game fillets, croquettes, etc .; medium thick sauce is used for baking vegetables, meat and fish; liquid sauce is served with hot vegetable and cereal dishes.
Ingredients:
for thick sauce: milk 900, flour 120, butter 120;
for sauce of medium thickness: milk 1000, flour 90, butter 90;
for liquid sauce: milk 1000, flour 50, butter 50, sugar 10.

Dissolve the white hot sauté with hot milk, stirring continuously with a jelly, add salt and boil for 5-7 minutes. You can add raw egg yolks to the sauce of medium thickness (3-4 pieces per 1 kg of sauce), and add sugar to the liquid sauce, in addition to salt.

2. MILK SAUCE SWEET
Ingredients: Milk 1000, flour 40, butter 40, sugar 120, vanillin 0.1.

This sauce is prepared in the same way as liquid milk sauce (64), but more sugar and vanillin, previously dissolved in a small amount of hot water, are added to it.

3. MILK SAUCE WITH ONION
Purpose of the sauce prepared according to the 1st method: served with fried lamb, cutlets, etc.
Ingredients: Milk 800, meat broth 150, flour 40, butter 40, onion 250, hot red pepper 0.01.
The first way. Sauté the finely chopped onions in oil so that their color does not change. Then pour a small amount of broth into the sautéed onion and simmer until cooked in a container with a lid.
Combine broth with onions with medium-thick milk sauce (64) and cook for 5-7 minutes, then add salt and red hot pepper.
Stir the seasoned sauce, rub and heat with the addition of hot milk.

Purpose of the sauce prepared according to the 2nd method: served with fried rabbit, boiled poultry, boiled meat, etc.
Ingredients: Milk 600, meat broth 300, butter 40, flour 4Q, onions 200, nutmeg 0.2, hot red pepper 0.01 or ground white 0.1.
Second way. Onions, coarsely chopped, boil in milk. Then remove the onion from the broth and chop; prepare a white sauté from flour and butter, dilute with milk broth and pour in the broth, add pepper, salt, nutmeg, stir and cook for 5-7 minutes, then strain through a fine sieve. Put chopped onion in the strained sauce and let it boil.

4. MILK SAUCE WITH CHEESE
Ingredients: Milk sauce 650, broth 250, cheese 100, butter 50, red pepper 0.01.

Dilute thick milk sauce with broth. Put grated cheese (Soviet, Swiss, etc.) into the sauce and mix thoroughly. Season with butter, salt and red pepper.

5. MILK SAUCE WITH CANCER BUTTER
Purpose of the sauce: served with boiled and stewed fish dishes.
Ingredients: Milk sauce 300, fish broth 500, cream 150, crayfish oil 100, truffles 150, hot red pepper 0.1, lemon 1 pc.

Gradually pour the fish broth cooked with truffles into the milk sauce and heat to a boil, stirring with a spatula; after 5-7 minutes, pour in the boiled cream, add salt, red hot pepper and stir. Strain the sauce through a fine sieve or cheesecloth, season with crayfish oil (88) and lemon juice or citric acid. This sauce can be prepared without truffles.

6. MILK SAUCE WITH MADERA
Purpose of the sauce: served with game, poultry, crayfish tails.
Ingredients: Cream or milk 700, eggs (yolks) 7 pcs., Butter 100, broth (fume) 150, Madeira 100, red pepper 1.

Mix raw egg yolks with cold milk or cream and heat on a stove or water bath, stirring continuously with a broom, without bringing the mixture to a boil. When the mass thickens, remove it from the heat, add highly concentrated brown broth, boiled Madeira, season with salt and red pepper. Then strain the sauce through a napkin, heat, stirring, and season with butter.

Those who were lucky enough to enjoy dishes with this gravy as a child know how it goes well with everything. It was served with everything: meatballs, cutlets, pasta and was often used for baking. We can confidently say that this is one of the most versatile gravy that housewives often use. The classic recipe for dairy gravy is just what you need to take your dish to the next level of taste.

Ingredients

  • Fat milk - 500 ml
  • White flour - 2 tbsp. l.
  • Butter - 60 g
  • Salt to taste

How to make milk gravy: a step-by-step recipe

Before moving on to cooking, it is worth noting that the ingredients are designed for medium density... To obtain a liquid gravy, it is enough to reduce the amount of flour and butter by half.

  1. Dry the white flour. This is a kind of "secret" of a successful dairy gravy, which, alas, is neglected by many. Pour two large spoons of flour onto preheated skillet and dry it. In no case bring to a color change, only a light fry is needed. Then cool it down.
    Calcined flour will rid you of the hated lumps and easily mix with any liquid. It will also remove the paste flavor from your gravy.

    2. Clarification "just in case"

    To cool down means pouring the flour into another container, and not leaving it in a hot frying pan. This is a mistake that newbies often make.

  2. Once you're done with the flour, pour it into a saucepan or saucepan. Add salt and 1/4 of our milk to it.
  3. Stir until all lumps are gone. Try to break them as they appear, the quality of the gravy depends on these actions.
  4. As soon as the lumps cease to form, pour in the remaining milk. Cook 6 minutes over low heat.
  5. Then add the butter, stir well and bring to a boil.

Clarification "just in case"

The concept of "boil", surprisingly to many, seems superficial. Therefore, I will clarify that you should bring the gravy to a boil and turn it off immediately, and not wait until it boils away.

Secrets of milk gravy and what to serve it for

Depending on which dish it is intended for, in your plans, the recipe can be improved. For dessert, it is enough to replace salt with sugar. If you plan to serve it with fish or meat, you can add pepper and chopped greens to the composition. For a subtle flavor, try adding chopped nutmeg, which often comes in handy.

Remember that everyone has their own tastes and it is better to serve gravy to guests separately from the dish.

1. Milk sauce for steamed vegetables

This sauce will perfectly complement steamed vegetables.

You will need:

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

Heat oil in a saucepan and add flour. It should take on a delicate golden color. Heat the milk and add to the saucepan in small portions, stirring thoroughly. Leave on for 7 minutes, reduce heat to low. 2 minutes before cooking, add ginger powder and squeeze out the juice of the garlic. Decorate with herbs and serve with the main course. Garlic and ginger speed up your metabolism and help you burn extra calories. Oatmeal helps to normalize the digestion process. And olive oil is an essential antioxidant.

2. Sweet milk sauce

How to make a dietary milk sauce for a sweet tooth? The undoubted enemy of a chiseled figure is sugar. But the lack of glucose threatens with a decrease in performance, up to a complete breakdown. An excellent prevention will be sweet milk sauce, served with cottage cheese dishes, fruits, cereals.

At the heart of:

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

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

3. Cauliflower with milk sauce

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

Ingredients:


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

4. Milk sauce for porridge

You will need:

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

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

5. Milk sauce for vegetables

Vegetables are an irreplaceable storehouse of vital vitamins and fiber. The most useful are those cooked with minimal heat treatment. The rich taste of the sauce will complement the neutral taste of vegetables.

Ingredients:

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

In olive oil, bring flour and finely chopped garlic until golden brown (it is better to take powder or granular). Add milk, stirring all ingredients, simmer the sauce for about 8-10 minutes. A few minutes before cooking, add the cayenne pepper, ginger and turmeric. Cut vegetables (tomatoes, cucumbers, bell peppers, carrots) lengthwise. A gravy boat is installed in the center, and the slices are laid out around it. You can use toasted whole grain bread instead of vegetables. All family members will like this holiday of taste.

6. Bechamel sauce

The legendary Bechamel sauce, presented by French chefs, can easily lower its calorie content. To do this, just change a few ingredients.

Necessary:

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

Milk will need 1.5% fat, oat or rye flour, a little cream 15%, salt, pepper, nutmeg. Heat oil in a saucepan or saucepan (minimum heat), add flour, stirring continuously. Always use a wooden spoon when preparing the sauce. Then add a little hot milk. After boiling, cook for no more than 6 minutes, adding salt, pepper and nutmeg. When the sauce cools down (up to 40 degrees) add cream. Depending on the required consistency, add or subtract the amount of flour during cooking, taking into account that the sauce will thicken at the end of the process.

7. Meat / fish with milk sauce

Properly cooked meat and fish go well with diet sauce.

Necessary:

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

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

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


Milk sauce is a culinary condiment that complements meat and vegetable dishes. There are many varieties of milk sauce - sweet and spiced, thick or thin, for chicken, fish or vegetables. All recipes have two common products: natural milk and flour. To add flavor, spices, sugar, cheese, herbs, eggs, broth, sour cream or vanillin are added to the sauce. Here are some of the most delicious milk sauce recipes.

Thick milk sauces

Milk sauce with a thick consistency is added to ready-made dishes (for example, to boiled potatoes) or used as a binder when kneading minced meat for vegetable cutlets. In all dairy sauces, flour is a thickener, adjusting its amount in a recipe, you can get a very thick seasoning or the thinnest sauce in the world. For a thick seasoning, the ratio of flour to milk should be 3: 1 (milk should be three times more flour).

A thick milk sauce is made with the following ingredients:

  • Milk 350 g;
  • Flour 120 g;
  • Natural oil 120 g;
  • Salt (approximately 8-10 g).

You can measure the volume of food with a teaspoon (it contains 5 g of salt or sugar), a tablespoon (it holds 30 g of flour), a glass (it holds 200 g of liquid) or kitchen scales (it is convenient to measure the mass of flour with them).


Add to vegetable or meat side dishes as a delicious and nutritious seasoning.

Milk sauce and spices

A traditional thick sauce recipe can be enriched with flavor by adding spices. What spices work well with milk sauce?

You can add any of your favorite spices to the milk sauce. This seasoning is a great addition to a meat dish or fish. In addition, spices are antioxidants, they help the protein dish to fully digest and assimilate.

Milk sauce with onions or mushrooms

An interesting variant of milk sauce is prepared with fried vegetables. The onion dressing is prepared on the basis of a fried onion. For cooking, you need the following products:

  • Milk 200 g;
  • Flour 60 g;
  • Butter 50 g (two tablespoons);
  • Onions - 2 or 3 heads;
  • Spices and salt.

The sequence of steps for making milk sauce with onions is as follows:

A milk sauce with mushrooms is prepared according to a similar recipe. Instead of onions, use 100 g of fresh mushrooms. They are also finely chopped and fried.

Nutritious Milk Sauce with Cheese

Milk sauce can be flavored with eggs or cheese. The result is a delicious and nutritious seasoning, which can be used not only as an addition to cereals, noodles, salads.

Cheese sauce is successfully used in vegetable salads. For its preparation, use ready-made milk sauce. Other Ingredients:

  • Milk sauce - 650 g;
  • Hard cheese - 100 g;
  • Broth - 250 ml;
  • Oil - 50 g.

To prepare seasonings, proceed as follows:

  • Heat the broth without boiling (40 - 45 ºC).
  • Mix hot broth with ready-made sauce.
  • Cheese is rubbed on a fine grater and added to the hot mixture, mix thoroughly.
  • After cooling, add soft butter and beat with a blender.

Sweet milk sauce

A sweet sauce made from milk and sugar is a favorite treat for those with a sweet tooth. It is prepared with the addition of sugar and vanillin.

Ingredients:

  • Milk - 1 liter;
  • White flour of the highest grade - 60 g;
  • Oil - 60 g;
  • Sugar or granulated sugar - 120 g (for the pleasure of a sweet tooth);
  • Vanillin (for a fragrant smell).

The sequence of actions is as follows:

  • Sugar is dissolved in a small amount of hot milk (a little milk liquid is poured from the prepared 1 liter);
  • Flour is fried;
  • The milk is heated and added to the fried flour, stirring constantly;
  • Combine sugar milk syrup and milk flour solution, mix, cool and beat with a blender.

Milk sauce is served with sweet dishes: casseroles, pancakes, sweet curd mass, added to fruit salads and baby cereals.

The prepared salad dressing is placed in a beautiful dish and served at the common table. For aesthetic pleasure, it is important to place the milk sauce in a beautiful bowl or sauce vase.

The variety of sauce recipes allows you to eat a new dish every day with a new milk sauce.