Milk sauce- a culinary seasoning that complements meat and vegetable dishes... There are many varieties of dairy sauce - sweet and spiced, thick and 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 recipes milk sauce.

Thick milk sauces

Milk sauce with a thick consistency is added to ready meals(for example, to boiled potatoes) or is 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).

Thick milk sauce is made from the following products:

• 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 protein dish fully digested and assimilated.

Milk sauce with onions or mushrooms

An interesting variant of milk sauce is prepared with fried vegetables. Refueling with onions prepared on the basis of fried onions. For cooking, you need the following products:

• Milk 200 g;
• Flour 60 g;
• Butter 50 g (two tablespoons);
• Onion- 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 fresh mushrooms... They are also finely chopped and fried.

Nutritious Milk Sauce with Cheese

Milk sauce can be flavored with egg or cheese. You will get 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 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: casserole, pancakes, sweet curd mass add 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.

Diversify your usual meals with the best recipes milk sauce. On our site there are wonderful options with fresh, pickled and soy milk... With herbs, garlic, spices and butter, croutons, mushrooms, spinach and cheese. Classic Béchamel, Cheddar, Blue Cheese and Caesar. Dessert sauces with raisins, oranges and vanilla.

Sauce is not an independent dish, but something that can set off and refine the taste of the main one, 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 centuries. Since spices were very expensive then, the authors of the sauces were mainly rich nobles.

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

Interesting recipe:
1. Pour milk into a saucepan.
2. Put the onion, clove, bay leaf there.
3. Heat milk, but do not boil it.
4. Cut off the crust from the stale bread.
5. Put it in the spice mixture.
6. After that, as it is completely absorbed, boil.
7. Remove lavrushka and cloves.
8. Boil again, stirring thoroughly.
9. Cool slightly and beat with a mixer.
10. Add butter, nutmeg. Season with salt and add freshly ground black pepper.
11. Serve warm.

The five fastest milk sauce recipes:

Helpful hints:
... If the milk sauce is not stirred when heated, 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.

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

Today we are going to tell you how you can quickly and easily make milk sauce at home. You don't need a lot of different and outlandish products for this.

Milk sauce: a classic recipe

This sauce can be used while cooking 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 prepare milk sauce, you should definitely decide on what you need it for. Indeed, depending on the goals, it can be thick or liquid, sweet or not very.

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

Preparation of the base

These ingredients are designed to produce a thick milk sauce. If you need a medium 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 them only in 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 frying pan. At the same time, it is not necessary to bring it to a color change. It is only required to fry it slightly until a barely noticeable smell of roasted nut appears. Next, the product needs to be cooled.

This process is necessary for us in order to make the preparation of milk sauce 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 removes the paste smell and makes the sauce more palatable.

The final stage

After the flour has been exposed heat treatment, fine salt should be added to it, and a smaller part of the milk should be added. Next, all the ingredients must be thoroughly mixed, while breaking all the resulting lumps. Finally, 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.

Serving correctly

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

Making milk sauce for cutlets

If you cooked cutlets for dinner, but they turned out to be too dry for you, we recommend making a separate gravy for them. Ideal if it is milky.

So, for cooking delicious and aromatic sauce We need:

• white flour (preferably sifted) - 2 full large spoons;
• fresh butter - about 4 large spoons;
• village 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 g.

Cooking method

Milk sauce for cutlets is easy and simple. To do this, you need to take a stewpan or frying pan, and then melt the butter in it and lay out the white flour. Frying the last ingredient is recommended until golden brown. Gradually, it is necessary to pour in fresh country 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 thickened. In the process of heat treatment, the sauce must be flavored with salt and allspice, and also add grated hard cheese and nutmeg to it.

Last but not least, add raw egg yolk to the milk gravy. Moreover, it must be quickly mixed with other ingredients. This will prevent it from collapsing.

Serving correctly

As you can see, making sauce for cutlets is not very long and difficult. After the food has been mixed, remove the milk gravy from the stove and use it right away. As a rule, this sauce is very often used to serve for meat dishes, including homemade cutlets.

Making a simple sweet sauce

Sweet milk sauce can be used as a tasty addition to pancakes, as well as various casseroles and cheese cakes. It prepares 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 - large spoon;
• village fat milk - about 300 ml;
• sifted white flour - 1.5 large spoons;
• vanillin - apply to taste.

Cooking process

Before you do sweet sauce, melt the butter over very low heat and fresh honey... Further, sifted flour must be added to the learned mixture and mixed thoroughly, crushing the resulting lumps.

After the described actions, you need to slowly pour the village milk into the same dish, and then boil the whole mass. Heat treatment of the named products should not be longer than 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, you can immediately serve it to the guests.

If you notice that there are lumps left in the cooled milk gravy, then you can easily get rid of them using a mixer or blender.

Making mushroom sauce

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

Making the sauce

To make such a gravy, you should thoroughly wash the mushrooms, and then grind them in a blender along with the onions. Next, put the ingredients in a pan and fry in oil with the addition of pepper and salt.

While the mushrooms are being heat treated, you can start preparing the filling. To do this, add sifted flour to the cream and beat them with a whisk until all lumps are removed. 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

3.7142857142857 Rating 3.71 (7 Votes)

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4.625 Rating 4.63 (8 Votes)

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

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

Recipe. White hot sauté dilute 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 pcs. Per 1 kg of sauce), and add sugar to the liquid sauce, in addition to salt.

Details

Products: milk - 1000 g,flour - 50 gbutter - 50 g,sugar - 10 gvanillin - 0.1 g,salt.

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

Details

3.3333333333333 Rating 3.33 (3 Votes)

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

Recipe. Thick milk sauce dilute broth... Put grated cheese in the sauce and mix thoroughly.Fill up butter, salt and red pepper.

Details

Purpose of milk sauce with Madeira: served with game, poultry, crayfish tails.

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 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.

Details

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

Products: milk sauce - 300 g, fish broth - 500 g, cream - 150 g, crayfish oil - 100 g, truffles - 150 g, hot red pepper - 0.1 g, lemon - 1 pc., 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 in the boiled cream, add salt, red hot peppers and stir 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.

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2.3333333333333 Rating 2.33 (3 Votes)

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

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

Recipe. Onions, coarsely chopped, boil in milk. Then remove the onion from the broth and chop. To cook

Classic Milk sauces are made from milk and white sauté 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.

Dilute 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 pcs. 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 tender in a container with a lid.
Combine the 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 into the milk sauce fish broth, boiled with truffles, 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.