Milk gravy for meatballs. How to cook milk sauce for meatballs. Garlic cream sauce

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 pepper..

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.

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

milk sauce . White fat passerovka 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. Use it for baking or seasoning dishes from meat, fish, vegetables.

Milk “1000”, butter 90, wheat flour 90.

On the basis of milk sauce, derivative sauces are prepared.

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

Milk sauce with sour cream . Boiled sour cream, salt are introduced into the milk sauce and boiled for 3-5 minutes. Use for cooking 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, brought to a boil and immediately stopped heating.

Starch should be introduced quickly, all at once, since lumps form if it is incorrectly introduced. The sauce is seasoned with salt, filtered, butter is added. You can put sugar.

Milk 1000, potato starch 30 g

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

White dry browning is cooled, mixed with softened butter until smooth, diluted with a small amount of liquid and combined with boiling broth. The mixture is boiled, stirring, for 5-10 minutes, then filtered. Hot sour cream, salt are added to the resulting white sauce and boiled for B-10 minutes. Served with various dishes of vegetables, fish and meat (meatballs, liver, cabbage rolls).

Based on sour cream, derivative sauces are prepared.

Sour cream 250, butter 75, wheat flour 75, broth or broth 750.

Sour cream sauce with tomato (pink). Tomato puree is sauteed 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, cooled, finely chopped together with parsley or dill, combined with boiled sour cream, cooled to 50-60 ° C, salt is added, Served with potato, carrot and rice cutlets, boiled and stewed fish.

Diversify your usual dishes with the best milk sauce recipes. 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.

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

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

You will need:

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

Servings - 4

Cooking time - 20 minutes

French cuisine classic

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

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

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

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

Innings

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

1. You can serve gravy not only with cutlets, but also with other meat dishes that go very well with milk gravy. It can be beef stew, baked chicken or juicy pork chop - in any case, the spicy or spicy taste of meat will be complemented by a soft creamy flavor of the sauce.
2. A great addition will be the sauce for a variety of casseroles made from potatoes and vegetables. It turns out an excellent dietary dish that has a complete set of nutrients and excellent taste.
3. Light vegetable dishes - diet stew or steamed vegetables - are no less worthy company for milk sauce.
4. For serving fish dishes, dairy dressing is prepared very often. To emphasize the taste of fish, garlic and onions may be included in its recipe, but the classic version of gravy can also decorate the dish.

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

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

Thick milk sauces

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

Thick milk sauce is prepared 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 products 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 tasty and nutritious seasoning.

Milk sauce and spices

A traditional thick sauce recipe can be enriched with flavor by adding spices to it. What spices go well with the taste of milk sauce?

You can add any 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 be fully digested and assimilated.

Milk sauce with onions or mushrooms

An interesting version of the milk sauce is prepared with fried vegetables. Dressing with onions is prepared on the basis of fried onions. For cooking, the following products are needed:

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

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

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

The taste of milk sauce can be enriched with egg or cheese. It will turn out a tasty and nutritious seasoning, which can be used not only as an addition to cereals, pasta, salads.

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

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

To prepare seasoning proceed as follows:

• Heat the broth without boiling (40 - 45 ºC).
• Mix hot broth with ready sauce.
• The cheese is rubbed on a fine grater and added to the hot mixture, mixed 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 the sweet tooth);
• Vanillin (for aromatic 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;
• Milk is heated and added to the fried flour, stirring constantly;
• Combine sugar milk syrup and milk solution of flour, mix, cool and beat with a blender.

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

Ready 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.

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