White sauce for milk meat. Milk sauce
Chapter:
Milk dishes
4th page
DAIRY AND SWEET SAUCE
Milk sauce
Ingredients
:
For liquid 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. tablespoons of flour, 2 tbsp. tablespoons of butter, salt.
For thick sauce: 2 cups milk, 2.5 tbsp. tablespoons of flour, 2.5 tbsp. tablespoons of butter, salt.
Preparation
Liquid, medium and thick milk sauces differ in composition, but the method of preparation is the same. Fry the flour in butter, then, stirring continuously, dilute it with hot milk, add salt to taste and boil for 5-7 minutes. Liquid sauce is served with hot vegetables and cereals. Medium thick sauce is used for baking vegetables, meat and fish. The thick sauce is used for stuffing.
Milk sauce on potato starch
Ingredients : 3 tbsp. spoons of milk and 2 teaspoons of starch, 2 glasses of milk, salt.
Preparation
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.
Preparation
Add meat broth, grated cheese (Swiss, Emmental, etc.) to the thick milk sauce and mix thoroughly. Then 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 of milk, broth.
Preparation
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.
Milk sauce with Madeira
Ingredients : 3 cups cream or milk, 1/2 cup Madeira, 7 yolks, 100 g butter, 1/2 cup broth (fish or poultry), ground red pepper, salt.
Preparation
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 broth, boiled wine, pepper and salt. Then strain the sauce, stirring occasionally, warm up 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 glass of milk sauce, salt, red hot pepper ..
Preparation
Chop the onions and fry in butter so that their color does not change. Then pour the onion with meat broth and bring to readiness in a container under a lid. After that, add medium-thick milk sauce 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.
Preparation
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 continuously. Then remove the sauce from heat and continue stirring until completely cooled. Serve with creams, puddings, dough soaked in syrup, etc.
Sour cream sauce (main)
Ingredients : 1/2 cup sour cream, 1/2 teaspoon salt, a pinch of sugar, pepper.
Preparation
Add the rest of the ingredients to the sour cream and mix thoroughly. If the sauce is not sour 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: pounded yolk of a hard-boiled egg or a third of a glass of vegetable oil; two tablespoons of finely chopped greens; one tablespoon of tomato puree; one tablespoon of grated onions; one to two teaspoons of mustard.
Natural sour cream sauce
Ingredients : 500 g sour cream, 25 g butter, 25 g flour, spices, salt.
Preparation
Saute the 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 the addition of white sauce
Ingredients : 500 g sour cream, 2 tbsp. a spoonful of butter, 2 tbsp. tablespoons of flour, 1/4 onion, 1/4 parsley or celery root, 500-600 ml of broth or broth, spices, salt.
Preparation
Pour sifted flour into the melted butter and sauté until the flour turns a slightly creamy color, cool to 60-70 ° C, gradually pour in bone or meat-bone broth, or a decoction of vegetables with stirring, and each portion of broth or broth should be added after that as the previous portion of broth will fully combine with browned flour. Put parsley or celery (root), onion in the sauce, bring to a boil; boil over low heat for 25-30 minutes. 10-15 minutes until ready, put salt, peppercorns, bay leaf, then strain the sauce, and 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 of butter, 2 tbsp. tablespoons of flour, 750-800 ml of broth or vegetable broth, spices, salt.
Option II: 125 g sour cream, 125 g mayonnaise, 3 tbsp. tablespoons of flour, 700-800 ml of broth or vegetable broth, spices, salt.
Preparation
Spread the 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. You can add pieces of butter to the finished sauce so that a film does not form on the surface. Mayonnaise-sour cream sauce should be prepared shortly before consumption. It should 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, cabbage, carrot and casserole cutlets)
Ingredients : 1 cup sour cream, 1/2 cup vegetable broth, 1 tbsp. a spoonful of flour, 1 tbsp. a spoonful of butter, salt.
Preparation
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. tablespoons of a 3% solution of vinegar, 20 g of sugar, salt, pepper.
Preparation
Grind the yolks of 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. a spoonful of tomato puree, salt.
Preparation
Fry finely chopped onion in a frying pan 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 sauce for cutlets and other meat dishes.
Sour cream sauce with dill
Ingredients : 1 tbsp. a spoonful of flour, 0.5 tbsp. tablespoons of butter, 1 glass of sour cream, 15 g of dill, salt.
Preparation
Lightly fry the 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 glass of sour cream, vinegar, salt.
Milk in cooking is a product that is used in all its areas. It is irreplaceable in a number of recipes for dough, hot dishes, soups and gravy. What can we say about desserts, ranging from puddings to creams and sweet mousses. Therefore, milk sauce is so widely represented in modern cuisine: there are thick sauces for meat and cutlets, for rice and potatoes, for sweet pastries, meringues and pancakes.
Milk gravy fits perfectly into the daily diet and is suitable for special occasions. By 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. Even the most capricious and fastidious child will fall in love with milk dressings 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 for both hot dishes - for example, 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: the milk technological map suggests preparing the sauce using milk and flour, usually wheat. Below are the classic recipes for the world's traditional milk sauce for hot dishes and desserts.
Gravy for main dishes
The recipe for the classic milk gravy contains the minimum set of ingredients found in any store. In general, this sauce can be called budgetary, since no hard-to-find or expensive products are used. Milk sauce according to the traditional recipe is made with the obligatory addition of onions.
You will need:
- Milk - 700 ml
- Butter - 60 g
- Onions - 1 small onion
- Garlic - 3 cloves
- Parsley, fresh - 1 medium bunch
- Ground black pepper - 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 milk pasta sauce, used for making pasta with various pasta. The recipe for milk sauce for fish includes a set of herbs and spices, as well as lemon juice: the sauce for fish and seafood should be sour.
Sweet Dessert Dressing
Milk-based gravies 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 it is traditionally 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
- Granulated sugar - 2 tablespoons
- Vanillin - 1/3 teaspoon
Servings - 4
Cooking time - 25 minutes
The classics of sauces - gravy with milk - will appeal to absolutely everyone. The simple composition of both recipes, the benefits and good taste have ensured the popularity of the dressing for decades. For some, this is an exquisite seasoning, but for others - the taste of childhood, like in a kindergarten. In any case, it is safe to say that ready-made milk sauce with onions or sweet sauce - with sugar and vanilla - will not spoil any dish or dessert, be it meat in milk sauce or curd pie. With it, the diet will be more comfortable and enjoyable. Knowing how to make milk sauce, the hostess can always be sure that guests and households will remain full and satisfied.
Bon Appetit!
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Diversify your usual meals with the best milk sauce recipes. On our site there are wonderful options with fresh, fermented 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 onion, clove, bay leaf in the same place.
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.
Any of the most ordinary dishes on our everyday menu can become a real culinary discovery thanks to sauces, gravies and dressings.
Sauces contain substances that stimulate appetite and stomach function. 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 also used for various purposes. They are prepared with and without thickeners (flour, starch). The basis is usually (meat, vegetable, mushroom), milk, sour cream, etc. Sauces without thickeners are prepared in butter: hot - in butter, cold - in vegetable.
Popular milk sauces easy to prepare and contain few ingredients. They are prepared from milk and white flour sautéed with the addition of spices. They are used for meat, fish, vegetable and poultry and game dishes. Depending on the application, milk sauce can be of different consistency: thick, used for stuffing, medium thickness - 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.
Sauté flour in butter, then gradually dilute the white hot sauté with hot milk, stirring continuously. Then add salt and boil for 5-7 minutes.
This sauce is used for stuffing chicken or game cutlets, croquettes. For stuffing a number of pork and veal culinary products, chopped boiled mushrooms, sautéed 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 over 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 tying in the manufacture of carrot and cabbage cutlets and meatballs, croquettes from meat or poultry, 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 the thick milk sauce (see recipe). After cooking, cool the sauce to 70-80 degrees, add the yolks boiled with butter.
Prepare the sauce just before using it. This sauce is used for baking vegetables, meat, fish.
Option number 4. Liquid milk sauce
Required: 1 liter of milk, 50 g of wheat flour, 50 g of butter milk, 10 g of sugar.
Prepared in the same way as 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 curd or cereal dishes, you can add a little vanillin or dried and chopped orange peel to it.
If you do not need a large amount, or, on the contrary, need more of it, you can always adjust the required amount of ingredients. And if it is difficult for you to do this for a start, use the recipes given below, which are calculated for approximately 400-500 g of ready-made sauce.
Milk sauce
For liquid sauce you will need: 2 glasses of milk, 1 tbsp. a spoonful of flour, 1 tbsp. a spoonful of butter, salt.
For a medium thick sauce: 2 glasses of milk, 2 tbsp. tablespoons of flour, 2 tbsp. tablespoons of butter, salt.
For a thick sauce: 2 cups milk, 2.5 tbsp. tablespoons of flour, 2.5 tbsp. tablespoons of butter, salt.
Liquid, medium and thick milk sauces differ in composition, but the method of preparation is the same. Fry the flour in butter, then, stirring continuously, dilute it with hot milk, add salt to taste and boil for 5-7 minutes.
Liquid sauce is served with hot vegetables and cereals. Medium thick sauce is used for baking vegetables, meat and fish. The thick sauce is used for stuffing.
Now, having mastered the wisdom of making the main milk sauce, you can diversify it to your liking, giving a flight of imagination, and create new options. Here are a few of them.
Milk sauce with Madeira
Required: 3 cups cream or milk, ½ cup Madeira, 7 yolks, 100 g butter, ½ cup broth (fish or poultry), 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 broth, boiled wine, pepper and salt. Then strain the sauce, stirring occasionally, warm up 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, red ground pepper, salt to taste.
Dilute thick milk sauce with hot broth. Put 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 butter, salt and black pepper to taste.
Chop the onions and sauté until golden brown. Add the main milk sauce and cook for 10 minutes. Then salt and pepper to taste, strain.
English sauce
Required: 100 g of milk, butter and white bread, 1 onion, 1 clove, salt to taste.
Grate white bread without crusts, stick a piece of cloves into an 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 broom, adding cream.
Serve hot with boiled meat and poultry, serve separately fried potatoes in slices.
And here is the famous Bechamel sauce, which can be served not only with roasted turkey, veal or beef, but also with simple boiled potatoes or pasta.
Option number 1
Required: 100 g of butter, 0.5 l of milk, 1 tbsp. a spoonful of flour, salt, 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, avoiding discoloration.
Pour in 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, transfer it to a suitable container. Heat a lump of butter and top with the sauce. This way you can keep the sauce in the refrigerator for several days.
Option number 2
Required: 1 onion, 2 tbsp. tablespoons of 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, chop finely and sauté in butter and flour. Add cabbage broth and milk. Boil, salt.
Serve with grated cheese on top.
Milk sauces for dessert dishes
Milk sauces are also served with dessert dishes, dough products. But most often they are made sweet.
Vanilla milk sauce
Required: 2 glasses of 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 continuously. Then remove the 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 a white flour sauté and hot dilute it with hot milk, stirring continuously, add 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 continuously, cook until boiling. Once the sauce has thickened, remove from heat, strain through a sieve or cheesecloth and add vanilla sugar.
To be continued…
The architect covers
façade mistakes
the doctor with the earth, and the cook with the sauce.
French proverb.
At all times, making a good sauce was considered a real culinary art. Indeed, thanks to a well-prepared sauce, all kinds of dishes are able to play with completely new, sometimes surprisingly unexpected shades of taste, gain 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 common sauce, or rather, its special, unusual taste. The most popular and easiest to make is a creamy sauce. This is one of those versatile sauces that can be served with a wide variety of dishes.
The technology for making butter 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 the addition of the listed ingredients, the taste changes, which means, as you can see, the name. Sauces with the addition of broths are already called white sauces. But we are talking only about the creamy sauce, so let him get all the laurels today. In preparation, it is absolutely simple, no intricacies, and takes the whole process in just a few minutes.
The main condition for a quality sauce is the absence of lumps. To keep the consistency of the sauce even, add only chilled cream to the boiling mixture of flour and butter. There is a special conversation about the latter. After all, the right choice of fresh butter is the key to the success of your dish. Before choosing butter, first 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 can easily be a vegetable and butter product. Real fresh butter has a pleasant smell, sweet taste and melts quickly in the mouth, leaving a delicate aftertaste. Wheat flour is usually used for making the sauce and it is fried in a dry frying pan until it is light golden brown, the main thing, of course, is not to miss the moment and not overcook the flour.
The cream, which forms the basis of the creamy sauce, is taken, as a rule, of medium fat content - about 20%, and gives it a soft, light consistency and delicate creamy taste. However, by introducing certain ingredients (cheese, olives, mushrooms, herbs, meat or fish broths) into the cream sauce, you can skillfully vary the taste and get seemingly creamy, but at the same time, sauces completely different in taste: 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 gracefully emphasizes all the advantages of certain products.
Ingredients:
1 tbsp flour,
1 tbsp butter,
200 ml 20% cream,
salt, black pepper.
Preparation:
In a dry frying pan, fry the flour until golden brown, add butter, stir until smooth and fry a little more. Then pour in the cream, boil for 2 minutes, stirring occasionally, 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.
Preparation:
Melt the butter in a skillet. Add flour, stirring constantly. Pour in the wine gradually, keep it 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.
Preparation:
Pour the cream into a saucepan, heat it over low heat, add the cheese grated on a fine grater and heat for another 2-4 minutes, add nutmeg, chopped garlic, salt, stir and cook the sauce for another 3 minutes over low heat.
Ingredients:
250 ml 20% cream,
100 g butter
100 g of cheese
2 yolks,
½ stack. broth,
¼ tsp chopped nutmeg
½ bunch of dill greens,
salt pepper.
Preparation:
Melt the butter in a water bath, add cheese, cream and broth grated on a coarse grater to it. Heat and stir constantly until smooth. Then add the yolks, salt, pepper and add the nutmeg. Heat the mixture for 5 minutes, but do not bring it to a boil. Add chopped dill to the hot sauce.
Ingredients:
1.5 stack. cream,
100 g of cheese
3 boiled eggs
2 cloves of garlic
salt.
Preparation:
Grate the cheese on a coarse grater, grind the garlic in a mortar, mash the yolks of the boiled eggs well. Whip cream with mashed egg yolks, add cheese, garlic, salt, stir and heat until the cheese dissolves.
Ingredients:
125 ml cream 20%,
450 g bacon
75 g of hard cheese
3 raw egg yolks
1 onion
4 shallots
1 clove of garlic
5 tsp olive oil,
black pepper, salt.
Preparation:
Heat oil in a frying pan, finely chop the shallots and simmer in oil until soft, add onion chopped in half rings, also fry, then add bacon, chopped into strips, to the total mass and fry it until half cooked. Add finely chopped garlic last to the dish and remove from heat. In a bowl, whisk the raw yolks with a whisk, add the grated cheese, pepper, salt, whisk thoroughly and pour in the cream. Combine the onion mass with the egg-cream mixture and stir.
Ingredients:
200 ml 20% cream,
20 g butter
20 ml dry white wine,
1 onion
1 clove of garlic
1 bunch of spinach
salt.
Preparation:
In a skillet, fry finely chopped onions in half the oil until soft, then add white wine. Keep on low heat until the wine is almost completely evaporated. Pour in lightly warmed cream and bring to a boil. Fry the spinach and chopped garlic in the remaining oil and simmer for 3-4 minutes. Combine the stewed spinach with the creamy sauce and purée with a blender.
Ingredients:
200 ml cream 16-20%,
100 g mayonnaise
1 tbsp mustard (ready-made),
1 tbsp lemon juice
salt.
Preparation:
Combine all ingredients and mix well. The sauce is ready.
This sauce does not require any heat treatment. They can be used to dress meat, fish, baked vegetables.
Ingredients:
1 stack. cream 20%,
1 stack. milk,
¼ stack. flour,
¼ stack. chopped parsley
1 tsp salt.
Preparation:
Heat the milk and cream in a saucepan. Mix flour with a little water. When the milk and cream mixture is hot, add flour and parsley to it and cook for 5 minutes. If instead of parsley add ½ stack. celery, you get a great Creamy Celery Sauce.
Ingredients:
1.5 stack. milk,
1.5 tbsp flour,
1 tbsp processed cheese,
1 carrot
3 tbsp vegetable oil,
½ onion,
3 cloves of garlic
2 tsp soy sauce,
greens, salt, spices.
Preparation:
Chop carrots, onions, garlic and fry in a pan with vegetable oil for 10 minutes, stirring occasionally. Then add the soy sauce and simmer for another 1 minute. Add flour and stir, after a minute - milk and cream cheese. Stir until thick, then add salt, herbs, and your favorite spices.
Ingredients:
1 stack. cream 20-25%,
1 sweet green pepper
2 cloves of garlic
2 tbsp butter,
2 tbsp corn flour
salt, black pepper, dill.
Preparation:
Chop the pepper coarsely, chop the dill. Melt the butter in a saucepan, fry the peppers 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 corn flour, herbs, salt and pepper, mix and heat over low heat, not boiling.
Ingredients:
250 ml cream
50 ml of dry white wine,
1 onion
1 tbsp butter,
3-4 tablespoons red caviar.
Preparation:
Fry finely chopped onions in butter until transparent, add wine, simmer a little until the wine evaporates. Then pour in the cream, salt and cook, stirring occasionally, 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.
Preparation:
In a small saucepan, heat the oil, add the garlic and cook for 1 minute, then add the finely diced ham and cook for 4 more minutes. Whisk the cream and yolks in a bowl, add the ham-garlic mixture and heat over low heat. Never increase the heat, otherwise the eggs will curl! Gently add Parmesan to the mixture and season with salt and spices.
Ingredients:
150 ml 10% cream,
1 onion
1 apple,
butter, curry, salt, dill.
Preparation:
Finely chop the peeled apple, onion and dill. In a deep skillet in butter, fry the apple and onion until the onion is transparent. Then add the curry, stir and fry some 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 the 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 cloves of garlic
1 small onion
1 tbsp butter,
1 tsp lemon juice
a pinch of nutmeg, salt, pepper.
Preparation:
Chop onion and garlic and sauté 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.
Preparation:
Pour milk into a saucepan, add chopped onion, bay leaf and bring to a boil. Then immediately remove from heat, let stand 15 minutes and strain. Melt butter, add flour, heat, stirring occasionally, pour in strained milk and bring everything to a boil. Season with salt, heat the sauce for 10 minutes, pour in the cream and stir.
Ingredients:
200 ml cream
1 tbsp flour,
2 tbsp butter,
100 g dried white mushrooms,
salt.
Preparation:
Wash the mushrooms and soak in cold water for 6-8 hours. Then rinse again, boil and grind. Put butter in a preheated pan, add flour, stirring occasionally. Pour in the cream, salt and stir. Put finely chopped porcini mushrooms in a skillet with a creamy mass, stir, simmer for 3 minutes and remove from heat.
Ingredients:
1 tbsp. cream,
4 tbsp. l. butter,
200 g fresh champignons,
3 cloves of garlic
ground nutmeg, salt, pepper, herbs.
Preparation:
Melt the butter in a skillet, add the chopped garlic and simmer for 3 minutes. Then put the sliced mushrooms in the pan and simmer for 5 minutes. Pour in the cream and simmer for another 10 minutes. Season with salt and pepper, add nutmeg, chopped herbs and simmer the sauce for another 5 minutes.
If you simply do not have cream on hand at the moment, do not despair. You can also make a versatile, creamy white sauce with simpler ingredients that you have in your fridge.
Ingredients:
300 ml of milk
2 tbsp flour,
50 g butter
½ tsp salt,
ground black pepper.
Preparation:
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 heat to medium and continue 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 of the butter and flour mixture as soon as it starts to boil. Continue stirring vigorously without stopping or the sauce may burn. The liquid from the sauce will begin to evaporate and shrink. 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 be.
Complement and enhance your favorite dishes with a touch of tenderness and sophistication, whose name is creamy sauce!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina