The classic milk sauce is nothing more than the world-famous bechamel sauce. Every cook knows how to cook it. And having learned how to cook such a sauce quickly and correctly, you can, using various additives to taste, vary both the shade of aroma and taste, and the consistency of the sauce.

Bechamel is very easy to make. However, to achieve the perfect result, you need to know a few secrets. I will gladly share all the secrets with you!

And to show how easy it is to change the basic recipe, we will prepare not classic bechamel but with the addition of cheese. And we get a delicious milk sauce for fish.

  • Total time cooking time - 0 hours 10 minutes
  • Active cooking time - 0 hours 10 minutes
  • Cost - very economical
  • Calorie content per 100 gr - 214 kcal
  • Servings - 5 servings

How to make milk sauce for fish

Ingredients:

  • Milk - 1 tbsp. (200 ml)
  • Wheat flour - 2 tbsp.
  • Butter - 2 tbsp.
  • Hard cheese - 70 g
  • Salt - to taste

Cooking:

So, for the classic bechamel recipe, we need products that every housewife usually has in the refrigerator: milk, butter and flour. All! This is enough to make the base for the sauce.

Often in recipes there are such equivalent replacements: butter - for margarine, flour - for starch.

Previously, I was calm about margarine, but over time, firstly, I realized that such fat often contains vegetable components, and secondly, no matter how margarine makes the dish cheaper, you will still feel a difference in taste. It tastes better with butter, but I won’t insist too much.

As for starch, it can serve as a sauce thickener, but the technology for introducing it into the sauce is somewhat different (I will talk about this in more detail at the appropriate stage).


Before preparing the sauce, be sure to collect all the ingredients so that they are at your fingertips. Because the sauce cooks very quickly and will require your constant attention. Therefore, let's start by measuring the right amount of flour and butter and rub hard cheese.

For 1 glass of milk, take 2 tablespoons of flour and 2 tablespoons of butter if you plan to make a thick milk sauce. So thick that it sticks to a piece of fish, sliding heavily onto a plate. If you need a rarer sauce, then take 1.5 tablespoons of flour and butter. If desired, make a rare sauce - 1 tablespoon. A rare sauce is often prepared in order to stew or bake a dish in it.

You can use any cheese for the sauce. Which one you take - you will get such an accent of taste. I used regular hard cheese ("Russian") because I wanted to enhance the creamy, milky notes of the sauce.



First of all, we send butter to a hot frying pan and melt it. Watch carefully - the oil should not boil. Enough to melt it.



Now gradually add the flour to the butter. Add little by little, stirring all the time. No need to overcook the flour. Let her be a little golden color, the entire oily-flour mixture should be the color of ripe wheat. As a result, we got the so-called white roux (the term for French cuisine).

It could have been done differently. In a dry hot frying pan, calcine the flour, stirring thoroughly, then add the already melted butter into it. The end result should be the same in both cases.

If you use starch instead of flour as a thickener, then it does not need to be calcined or fried. Starch is immediately combined with milk, mixed and added to melted butter.



Add milk to the butter-flour mixture. I read different opinions about what temperature milk should be. For myself, I chose the easiest way - I add milk at room temperature to the pan. It’s easier for me and I didn’t notice any special pitfalls in using cold milk.

After adding milk, stir the sauce all the time and cook for about 4-5 minutes. At first it will seem to you that the sauce is very liquid, but it will take just a couple of minutes and the sauce will begin to thicken rapidly. At this stage, you need to add flavoring accents: salt, pepper, nutmeg, sugar and vanillin (for sweet dishes), etc. I limited myself to salt and grated cheese.

Very important nuance. No need to add acidic ingredients to the milk sauce. For example, such as: lemon juice, wine, vinegar and so on. The fact is that when adding acid, the sauce will almost certainly curdle. And then you have to redo everything. In the case of fish, it is better to pour the finished portioned piece with lemon juice, and only then put a spoonful of ready-made bechamel milk sauce with cheese on top.

Also, when thinking about the density of the future sauce, do not forget that you will add cheese. Cheese will add thickness and volume, which means you need to reduce the amount of flour and butter in advance (although my family likes milk sauce to be thick, so I put a small piece of cheese to the same 2 tablespoons of flour and butter). In addition, the cheese itself has a salty taste (especially blue cheeses), so be careful with salt.



Ready sauce is often recommended to strain. I do not have such a need - the sauce comes out uniform and beautiful. Therefore, I immediately serve it hot with pink salmon baked in a sleeve with spices and rose wine. I like to add an unusual taste and aroma to my dishes, so I flavored the sauce with a sprig of fresh catnip (a type of mint with lemon essential oils).


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Details

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Purpose: milk sauce is used in the following cases: thick - used as a filling for stuffed chicken or game cutlets, croquettes, etc.; medium density - used for bakingvegetables, meat and fish; liquid - served with hot vegetable and cereal dishes.

Products: For thick sauce:milk - 900 g,flour - 120 g,butter - 120 g;salt. For medium sauce:milk - 1000 g,flour - 90 g,butter - 90 g,salt. For the liquid sauce:milk - 1000 g,flour - 50 g,butter - 50 g,sugar - 10 g, salt.

Recipe. White hot passerovka dilute with hot milk, stirring constantly with a veil. Put salt and boil for 5-7 minutes. Raw egg yolks can be added to a medium-thick sauce (3-4 pieces per 1 kg of sauce), and sugar, in addition to salt, can be added to a liquid sauce.

Details

Products: milk - 1000 g,flour - 50 g,butter - 50 g,sugar - 10 g,vanillin - 0.1 g,salt.

Recipe. Prepare sweet milk sauce in the same way as liquid milk sauce, but sugar and vanillin are added to it, previously dissolved in a small amount of water.

Details

Products: milk sauce - 650 g,broth - 250 g,cheese - 100 g,butter - 50 g,red pepper - 0.01 g, salt.

Recipe. Thick milk sauce breed broth. Put the grated cheese into the sauce and mix thoroughly.Season with butter, salt and red pepper.

Details

Purpose of milk sauce with Madeira: served with game, poultry, cancer necks.

Products: cream or milk - 700 g, eggs (yolks) - 7 pcs., butter - 100 g, broth (fume) - 150 g, Madeira - 100 g, red pepper - 1 g, salt.

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

Details

Purpose of milk sauce with cancer oil: served with boiled and stewed fish dishes.

Products: milk sauce - 300 g, fish broth - 500 g, cream - 150 g, cancer oil - 100 g, truffles - 150 g, hot red pepper - 0.1 g, lemon - 1 piece, salt.

Recipe. Gradually pour into the milk sauce fish broth, boiled with truffles, and heat to a boil, stirring with a spatula. After 5-7 minutes, pour boiled cream, put salt, red hot peppers and mix well. Strain the sauce through a fine sieve or cheesecloth, season cancer oil and lemon juice (or citric acid). This sauce can be prepared without truffles.

Details

Purpose of milk sauce with onion and nutmeg: served with fried rabbit, boiled poultry, boiled meat, etc.

Products: milk - 600 ml, meat broth - 300 ml, butter, flour - 40 g each, onion - 200 g, nutmeg - 0.1 g, hot red pepper - 0.01 g or ground white - 0.1 g, salt.

Recipe. Onion, coarsely chopped, boiled in milk. Then remove the onion from the broth and chop. cook

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". The classic bechamel sauce recipe can be found here. 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. Fry it until golden brown.


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. Here is such a tender and tasty milk sauce with onions. 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. Bon appetit!



Any most ordinary dish of our daily menu can become a real culinary discovery thanks to sauces, sauces and dressings.

Sauces contain substances that stimulate the appetite and work of the stomach. Sauces give dishes a unique taste and appetizing appearance, increase their nutritional value. Sauces are not only served on the table in gravy boats as an addition to certain dishes, but they are also used for various purposes. They are prepared with thickeners (flour, starch) and without them. The basis is usually (meat, vegetable, mushroom), milk, sour cream, etc. Sauces without thickeners are prepared in oil: hot - in butter, cold - in vegetable.

Popular milk sauces easy to prepare and contain a small set of ingredients. They are prepared from milk and white flour browning with the addition of spices. They are used for meat, fish, vegetable, poultry and game dishes. Depending on the application, milk sauce can be of different consistency: thick, used for stuffing, medium density - for baking dishes, liquid - like a regular milk sauce.

milk sauce

Option number 1. thick sauce

Required: 900 ml of milk, 120 g of wheat flour, 120 g of butter, 8 g of salt.

Spasser the flour in butter, then gradually dilute the white hot sauté with hot milk, stirring constantly. Then put salt and boil for 5-7 minutes.

This sauce is used for stuffing chicken or game cutlets, croquettes. For stuffing a number of culinary products from pork, veal, chopped boiled mushrooms, browned onions and spices are added to the sauce.

Option number 2. Very thick milk sauce

For 1 liter of milk, take about 200 g of flour and fry it in a dry frying pan, in the oven, or on low heat on the stove, and then pour it into the milk with rapid stirring and heat the mixture for 5 minutes.

Such a sauce is sometimes used for binding in the manufacture of carrot and cabbage cutlets and meatballs, meat or poultry croquettes, etc.

Option number 3. Medium thick milk sauce

Required: 1 liter of milk, 100 g of wheat flour, 100 g of butter, 10 g of sugar, 3 eggs (yolks).

This sauce is prepared in the same way as thick milk sauce (see recipe). After cooking, cool the sauce to 70-80 degrees, add the yolks boiled with butter.

The sauce must be prepared immediately before using it. This sauce is used for roasting vegetables, meat, fish.

Option number 4. Liquid milk sauce

Required: 1 liter of milk, 50 g of wheat flour, 50 g of creamy milk, 10 g of sugar.

Prepared in the same way as a thick milk sauce, but with added sugar.

Liquid milk sauce is used to prepare dishes from fruits, cereals and pasta. If the sauce is served with cottage cheese or cereal dishes, you can add a little vanillin or dried and crushed orange peel to it.

If you don't need a large number of, or, conversely, you need more of it, you can always adjust required amount ingredients. And if at first it will be difficult for you to do this, use the recipes given below, which are calculated for approximately 400-500 g of the finished sauce.

milk sauce

For the liquid sauce you will need: 2 cups milk, 1 tbsp. a spoonful of flour, 1 tbsp. a spoonful of butter, salt.
For medium 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.

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.

Now, having mastered the wisdom of preparing the main milk sauce, you can diversify it to your liking, giving a flight of fancy, creating new options. Here are a few of them.

Madeira milk sauce

Required: 3 cups cream or milk, ½ cup Madeira, 7 yolks, 100 g butter, ½ cup broth (fish or poultry), ground red pepper, salt.

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 cheese

Required: 650 g of thick milk sauce, 250 ml of broth, 100 g of cheese (Swiss, etc.), 50 g of butter, ground red pepper, salt to taste.

Dilute thick milk sauce with hot broth. Put the grated cheese into the sauce and mix thoroughly. Season with butter, salt and red pepper.

Milk sauce with onions

Required: 0.5 l of the main milk sauce, 150 g of onion, 25 g of oil, salt and black pepper to taste.

Chop the onion and sauté until golden brown. Add the main milk sauce and cook for 10 minutes. Then salt, pepper to taste, strain.

English sauce

Required: 100 g milk, butter and white bread, 1 onion, 1 cloves, salt to taste.

Grate white bread without crusts, stick a piece of cloves into the onion and put in boiled milk along with butter and salt. Cook for 15 minutes, remove the onion, and beat the rest of the mass with a whisk, adding cream.
Serve hot with boiled meat and poultry, separately serve potatoes, fried in circles.

And here is the famous bechamel sauce, which can be served not only with roast turkey, veal or beef, but also with simple boiled potatoes or pasta.

Option number 1

Required: 100 g butter, 0.5 l milk, 1 tbsp. a spoonful of flour, salt, ground white pepper, nutmeg to taste, 100 ml of meat broth.

Melt the butter in a frying pan. Add flour, stir quickly with a spatula until smooth, heat the flour, preventing color change.
Pour in the broth, stir.

Then pour cold milk in a thin stream, stir, cook until thickened. Season with salt, white pepper and grated nutmeg to taste.

If you are not going to use the sauce right away, then transfer it to a suitable container. Heat up a piece of butter and pour over the sauce. This way you can store the sauce for several days in the refrigerator.

Option number 2

Required: 1 onion, 2 tbsp. tablespoons butter, 2 tbsp. tablespoons of flour, 1 liter of cabbage broth, 1 glass of milk, 1 teaspoon of salt, 100 g of cheese.

Peel the onion, finely chop and sauté in butter with flour. Add cabbage broth and milk. Boil, salt.

Serve sprinkled with grated cheese on top.

Dairy sauces for desserts

Milk sauces are also served with dessert dishes, dough products. But most often they are made sweet.

Vanilla milk sauce

Required: 2 cups milk, 1 tbsp. a spoonful of flour or starch, 3 yolks, vanillin.

Dilute flour or starch with cold milk (1/2 cup). Grind the yolks with sugar, combine with diluted flour and gradually pour in ½ 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.

Sweet milk sauce

Option number 1

Required: 1 liter of milk, 40 g of wheat flour, 40 g of butter, 120 g of sugar, vanillin, salt to taste.

Prepare white flour browning and dilute it hot with hot milk, stirring constantly, put salt, sugar, vanillin, previously dissolved in a small amount of hot water, and boil for 5-7 minutes.

Option number 2

You will need: 300 ml of milk, 2 eggs, ½ cup of sugar, 1 teaspoon of wheat flour, 1 teaspoon of vanilla sugar.

Grind sugar well with egg yolks and flour. Dilute this mass with hot milk and, stirring constantly, cook until boiling. As soon as the sauce thickens, remove it from heat, strain through a sieve or cheesecloth and add vanilla sugar.

To be continued…

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, greens, 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 is 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 the stewed spinach with the creamy 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