Basic white sauce (TTK3632) technological map

Historical reference

According to one legend of origin, the basic white sauce was brought to France by the Italian cooks of Catherine de Medici, the notorious French queen. Thanks to the cooks and pastry chefs who followed their queen, the French court learned the taste of the cuisine of the heirs of Great Rome. The nobles especially liked gravies and dressings for meat dishes, including bechamel (French Bechamel - “white sauce”).

According to another version, the Marquis Louis de Bechamel, a 17th-century French financier who held the important position of chief executive of the family of King Louis XIV, created an oil-flour sauce in an attempt to diversify the taste of dried cod. However, there is no historical evidence confirming that the Marquis had anything to do with cooking and was actually the inventor of bechamel.

Classic white sauce

It is extremely easy to prepare.

Components:

2 tbsp each wheat flour and butter;
a pinch of salt and ground white pepper;
1 glass of low-fat (1.8%) milk.

The preparation is so simple that it doesn’t even need a step-by-step presentation. In a small saucepan, dissolve the butter with flour, salt and pepper, stir until the mixture is smooth. Gradually whisk in the milk, bring to a boil and simmer for 2 minutes until the finished sauce thickens.

With walnuts and mayonnaise

This sauce is suitable for both holiday and regular dinner dishes. The following products will be required:

2 tbsp. l. sour cream and mayonnaise;
2 cloves of garlic;
half a bunch of dill and parsley, you can also use cilantro or any other greens;
1 tbsp. l. walnuts;
salt, pepper to taste.

First you need to chop the greens, pass the garlic through a press. Walnuts need to be chopped, but do not turn them into powder. In a separate container, mix sour cream and mayonnaise, then add all the additives, as well as salt and pepper.

Creamy white garlic sauce

Rich and velvety, it complements white meats, vegetables, rice and baked potatoes. This dressing option is ideal for family winter dinners.

The amount of garlic in the recipe can be adjusted depending on personal taste preferences.

Need to buy:

oil drain 82.5% – 20 grams;
flour – 65 gr.;
milk – 110 ml;
chopped garlic and paprika - ½ teaspoon each;
salt pepper.

It takes very little time to prepare this dressing:

Melt butter in a medium saucepan over low heat.
When the butter is completely melted, beat in the flour.
Simmer the mixture over low heat to break up all the lumps.
Pour in milk, add garlic and seasonings, continue stirring thoroughly.
Just before serving, remove from heat and let sit for a minute or two to allow the dressing to thicken completely.

White sauce with brine

The gravy will be an ideal seasoning for boiled fish dishes.

Semi-finished products:

basic white sauce – 0.9 kilos;
cucumber pickle – 100 ml;
dry white wine – 50 ml;
butter (cut into cubes) – 100 g;
citric acid - on the tip of a knife;
salt.

Creative stages:

Boil the brine, cool, strain.
Prepare the butter-flour sauce according to the traditional recipe.
Pour the brine into the still warm sauce, boil and simmer over low heat for 10 minutes.
At this time, bring the wine to a boil in a closed saucepan, remove from heat, but do not lift the lid.
Next, add salt, citric acid and heated wine to the mixture of sauce and brine. Cool the finished mixture a little, put butter in it, mix and offer it to guests with boiled fish.

Gravy like in a canteen: a simple recipe according to Soviet GOST

To make red sauce, unusual for today according to GOST, which was prepared in Soviet canteens, you just need to know some secrets. Firstly, it is far from being a lean sauce, hence the rich and attractive taste. Secondly, it is prepared with tomato paste - hence the rich color. Plus the traditional composition of vegetables and spices. Many different dishes were made based on this famous sauce, for example, meatballs, cutlets or goulash. For red sauce you will need a simple set of ingredients and a little time, because you also need to work on such a “dish” in order to get that same “maternity hospital from childhood” gravy.

Attention! If you want to prepare the sauce faster, you should boil the meat broth in advance.

What we need for the gravy:

carrots – 1-2 pcs.;
onions – 1-2 pcs.;
flour – 2 tbsp. l.;
fat – 1 tbsp. l.;
brown broth – 500 ml;
tomato paste – 40 g;
sugar – 2 tsp;
salt - to taste;
bay leaf - 1 pc.;
black peppercorns - to taste;
parsley root fresh.

How to make cafeteria style gravy

First you need to prepare a vegetable set: peel and wash several small onions and carrots.
Chop the onion into thin half rings and the carrots into strips. Melt the fat in a frying pan and fry the vegetables in it until golden brown.
Dilute the tomato paste in boiling water (about 200 ml) and pour it into the fried vegetables. Cook with the lid closed for 10 minutes.
Then fry the flour in a dry frying pan until creamy.
Add warm water to it (in a ratio of 1:4, this recipe uses 2 tablespoons of flour and 8 tablespoons of liquid) and mix thoroughly until completely dissolved. It turns out to be a thick mass.
Now you need to prepare any meat broth (cooked with baked onions and carrots). Strain it through cheesecloth or a fine sieve. Bring the broth to a boil and, using a sieve, pour the diluted flour mixture into it in a thin stream. The main thing is to stir vigorously to avoid lumps when brewing flour. The broth should be moderately thick.
Next, add the vegetables stewed in tomato paste to the broth and mix. Cook the sauce over low heat for 45 minutes.
Season with spices to taste and cook for another 15 minutes. Fresh parsley root will be very desirable in the composition; it should be added at the end of cooking.
The finished sauce can be rubbed through a sieve or simply squeezed out the vegetables with a spoon. Pour into a deep bowl and let cool slightly.

Based on the specified amount of ingredients, you get 400 ml of aromatic red sauce.

This wonderful red gravy is perfect for any meat or side dish. Even if the cutlets were not stewed in sauce, but simply fried, they can also be safely served with gravy. And even just with a mountain of pasta for dinner.

Author: Marina

Kebab dip

Early autumn is the most barbecue time. For those who don’t like the traditional combination of shish kebab and tomato dressings, white shish kebab sauce will be a real find.

For 4 people we will stock:

Greek yogurt – 200 ml;
sour cream 20% – 50 g;
fresh cucumber – 1 medium-sized vegetable;
parsley and dill leaves - 10 g each;
garlic (small) – 3 cloves;
ground black pepper and dried basil - 0.5 teaspoon each. spoons;
salt.

Cooking method:

Take a glass bowl with a capacity of half a liter. Send to it one by one:
grated cucumber (along with skin);
garlic cloves passed through a press;
yogurt, sour cream and remaining spices.
Stir gently, then put the white sauce in the refrigerator for half an hour and then serve for barbecue.

Flavorful white sauce

Fried or oven-baked chicken is a favorite dish not only for adults, but also for children. You will learn not only how to prepare the original white sauce for chicken, but also how to cook the chicken itself so that it turns out tender, piquant and unlike dishes prepared according to traditional recipes.

In this recipe, vinegar is the key ingredient. Chicken meat soaked in vinegar and seasoned with white vinegar sauce will turn out incredibly soft, moderately spicy and deliciously appetizing.

Before cooking, the carcass must be cut in half along the ridge, leaving time for it to marinate well; Prepare two cast iron frying pans, a pipette and a meat thermometer.

To get restaurant-quality chicken that's savory, you'll need two food groups.

For poultry:

chicken carcass, weighing from 1.5 to 2 kg, cut lengthwise – 1 pc.;
distilled white vinegar – 470 ml;
sunflower oil – 230 ml and a little more for frying;
medium-ground sea salt – a quarter cup;
cayenne pepper – 1 tsp;
pepper Tabasco – 10 drops (use a pipette);
freshly ground black pepper and sweet paprika - 1 tbsp each;
garlic - 4 cloves.

For the sauce:

mayonnaise – 70 g;
distilled white vinegar – 60 ml;
freshly ground black pepper – 0.2-1.0 tsp. (by preference)

We will also divide the creation of a culinary masterpiece into two blocks.

First, let's deal with the chicken:
Pour the prepared marinade into a 4-liter plastic bag with a clip and place the chicken in the marinade.
Marinate in the refrigerator for 8-12 hours.
Preheat the oven to 220°C.
Remove chicken from marinade and pat dry with paper towel.
In a deep cast-iron frying pan, heat sunflower oil over medium heat, poured to a height of 1.5 cm.
Once the oil is hot, place the chicken in the pan, skin side down. It should fit snugly to the bottom of the pan.
Cover the top of the chicken with parchment paper and press down with a press (a second cast-iron frying pan or a pan of water).
Fry under pressure for 20 minutes.
Remove the pan from the heat and remove the press. Turn the chicken over, transfer the pan to the oven, and roast until the temperature in the thickest part of the thigh registers 75°C (25-30 minutes).
Let's move on to the sauce:
The sauce should be liquid and not stretchy. Cover and refrigerate until served. Leftovers can be stored in the refrigerator for up to one week.

Let the cooked chicken rest for 5 minutes. Place on a serving platter, drizzle with dressing and serve.

Cooking features

When first trying to make white sauce, an inexperienced cook may encounter minor difficulties, which the advice of experienced chefs will help to overcome or even avoid.

To prepare the sauce, use a saucepan, deep frying pan or saucepan with a thick bottom, as it is very important that the bottom is heated evenly to obtain a uniform consistency. For the same purpose, it is advisable to install a flame divider, electric and induction stoves on a gas burner and without this they ensure uniform heating.
To make the sauce you will need a good whisk. It is better if it has a silicone coating to protect the kitchen utensils from unnecessary scratches that spoil the non-stick coating.
The main component of white sauce in the classic version is milk, but it is often replaced with cream, sour cream, and broth. The main thing is that these ingredients are cold, so if you decide to use broth, then strain the required amount and put it in the refrigerator in advance.
Be sure to make sure that before adding milk or cream to the sauce that it has not turned sour. Despite the fact that white sauce can be made from sour cream, sour milk is not suitable for it.
Add milk or broth to the sauce gradually, whisking vigorously to avoid lumps. If such a problem does occur, strain the sauce and cook a little more - it will acquire the desired consistency.
If you want the sauce to have a pleasant creamy hue and nutty flavor, fry the flour in a frying pan first, and only after it has acquired a caramel color, add butter and other ingredients.

The taste and aroma of white sauce largely depends on the bouquet of herbs and spices added to it. Thus, the famous béchamel sauce is a variation of white sauce, the peculiarity of which is the use of nutmeg and ground pepper (in the original - white).

Creamy spicy dressing

Different types of meat usually require different dressings, but traditional white sauces can be served with pork, beef, and lamb.

White sauce for meat does not require complex ingredients and a lot of free time for preparation.

We put it on the desktop:

50 g butter;
1½ tablespoons flour;
2 teaspoons dried green pepper;
0.5 liters of milk;
salt.

We will cast spells for no more than 10 minutes:

Melt the butter in a small saucepan over medium heat.
Add flour and pepper, cook for 1 minute, stirring.
Gradually pour in milk in a thin stream, stirring thoroughly until the mixture is smooth.
Cook for about 5 minutes until the mixture boils and thickens.
Serve with portioned meat and stewed vegetables.

What dishes does white sauce go with?

White sauce is suitable for fish, chicken, barbecue and homemade pizza. Traditional and non-traditional cooking recipes include various flavoring additives in the ingredients of sauces.

White sauce is prepared with mushrooms, garlic, and cucumbers, and such dishes are often called gravies. The sauce gives vegetable, fish, and meat dishes a special juiciness. Meatballs, homemade cabbage rolls, cutlets, meat goulash, cooked in gravy or sprinkled with sauce, become juicier and tastier.

White sauce for fish and baked meat is served in a separate sauce boat. For shawarma, white sauce is wrapped in pita bread. Spaghetti, pasta, baked potatoes will taste much better with sauce.

Serving: 1 serving

20 minutes

90 kcal per 100 g