Recipe Milk sauce (for baking vegetables, meat, fish). Calorie, chemical composition and nutritional value.

Milk sauce is not complicated, tasty, versatile and low in calories. French “white roux” easily replaces many other sauces and goes equally well with salty (meat, fish) and sweet (desserts, casseroles) dishes.

Milk sauce can become:

• gravy for dishes;
• base for other sauces;
• binding component in minced cutlets;
• donut filling;
• filling for rice and casseroles.

Attention! Milk sauce tastes much better hot than cold.

Cooking features

1. Density.

• The sauce will be thick at a ratio of 3 tbsp. flour and 60 gr. butter for 150-170 ml of milk;
• medium - with a ratio of 3 tbsp. flour and 40 gr. butter for 150-170 ml of milk;
• liquid - at a ratio of 3 tbsp. flour and 20 gr. butter for 150-170 ml of milk.

1. Thickeners.

This is usually flour or starch. Flour should be fried without oil or fried in oil before adding to the sauce - this prevents the appearance of lumps and the appearance of a nutty aroma.

Flour calcined without oil can be stored for future use. It should be stored in jars with a ground-in lid in a dry place.

Starch is not subjected to heat treatment; it is dissolved in 1-3 tablespoons of cooled boiled water and poured into the sauce.

You can thicken milk sauce not only with flour or starch, but also with egg yolk. You cannot boil the sauce when adding them; ideally, it should be cooked in a water bath.

1. Milk and butter.

Fresh milk is most often used. You need to add it to the sauce a little at a time, whisking the sauce after each introduction. Some recipes use sour milk or coconut milk.

The butter will melt better and faster if it is at room temperature (lying on the table), but you should not melt the butter specifically for the sauce.

1. Supplements

When adding spices and spices, the sauce is transformed.

The milk sauce mutes the harshness and heat of the spices. It softens their taste even with significant additions.

Good options are achieved by adding:

• in salty sauce - black pepper or paprika, nutmeg or ginger, dill or sesame seeds, cumin or bay leaf, turmeric or tomato paste, salt.
• for sweet - cinnamon, vanilla, cocoa, sugar.

Adding lemon juice can curdle the sauce!

Two main types

The versatility of milk sauce lies in the ability to create variations for both hot dishes - for example, a milk sauce option 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 technological map suggests preparing milk sauce using milk and flour, usually wheat. Below are classic recipes for traditional milk sauce all over the world for hot dishes and desserts.

Gravy for main dishes

The recipe for classic milk gravy includes a minimum set of ingredients that can be found in any store. In general, this sauce can be called budget-friendly, since no hard-to-find or expensive products are used. According to the traditional recipe, milk sauce is made with the obligatory addition of onions.

You will need:

• Milk – 700 ml
• Butter – 60 g
• Onion – 1 small onion
• Garlic – 3 cloves
• Parsley, fresh – 1 medium bunch
• Ground black pepper - to taste
• Salt - to taste

Number of servings – 4

Cooking time – 35 minutes

A version of cheese sauce, which is created from milk and cheese, is prepared in a similar way, but only in a water bath. Makes an excellent milky pasta sauce used to make pasta with a variety of pastas. 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 dressing for desserts

Milk and sugar based gravies are suitable for various desserts: cottage cheese casserole, pancakes, pies and pancakes, berry jelly and puddings, and 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 prepared 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

Number of servings – 4

Cooking time – 25 minutes

The classic sauces - milk gravy - will appeal to absolutely everyone. The simple composition of both recipes, benefits and pleasant taste have ensured the popularity of the dressing for decades. For some it is an exquisite seasoning, but for others it is the taste of childhood, like in kindergarten. In any case, we can confidently say that the finished sauce, milky with onions or sweet - with sugar and vanilla - will not spoil a single dish or dessert, be it meat in milk sauce or cottage cheese pie. It will make your diet more comfortable and enjoyable. Knowing how to prepare milk sauce, the housewife can always be sure that her guests and household members will remain full and satisfied.

Bon appetit!

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Classic milk sauce

The sauce presented in the basic recipe is suitable for people on any medical diet, children, pregnant and lactating women, etc. Its composition is the same as in kindergarten.

This sauce is very close to the French “bechamel”, the recipe for which can be found here.

In its classic version, the sauce is good for fish, chicken and vegetables. You can use it to fill potato croquettes, and add sugar to donuts and pancakes.

The sauce is neutral, so it will absolutely harmoniously absorb any of the additives listed above. Once you know this recipe, you can easily improvise.

Prepare:

• for liquid sauce: butter and flour - 1 tbsp each;
• for medium sauce: butter and flour - 2 tbsp each;
• for thick sauce: butter and flour - 2.5 tbsp each;
• milk (for any of the options) – 500 ml;
• salt (optional) - a pinch

Cooking steps:

1. Fry the flour in a dry frying pan until a delicate creamy color appears. But you shouldn’t overcook until brown.
2. Without removing the pan from the heat, rub the butter into the flour. Add salt.
3. Add boiling milk in portions, thoroughly rubbing the sauce each time.

At this stage, you can add sugar and additives to the sauce, choosing from those listed above.

1. Wait until it boils and pour into a gravy boat.

If lumps have formed in the sauce for some reason, break them up by passing through it with a submerged blender or mixer.

First and second courses

Potato soup with chicken

To prepare the soup you will need potatoes (3 tubers), chicken breast (200 g), carrots, onions and salt.

The chicken needs to be cut into strips and boiled. At this time, raw potatoes, carrots and onions are cut into cubes. Place the chopped vegetables in a separate pan, add cold water and cook until tender. Then transfer the boiled chicken breast into the same bowl and use a blender to grind the entire mass to a puree. Then add salt, bring to a boil and turn off.

To diversify the dish, you can add zucchini, broccoli, cauliflower, and rice.

In order for pilaf to comply with the principles of dietary table No. 5, it must be prepared using a special technology.

Products needed to prepare the dish: rice (700 g), stripped beef (half a kilo), four carrots and onions. Add salt to taste.

It is necessary to prepare the beef in advance, for which it is boiled. The water must be changed at least once during cooking. If a person cannot eat beef, then it can be replaced with chicken.

After the meat becomes soft, it is cut and placed in a cauldron. Chopped carrots and onions are also added there. Then pour in a small amount of water and simmer over low heat. When the water has evaporated, add salt to the mixture of meat and vegetables and add rice to it. The cereal must first be washed thoroughly. Rice is poured with water so that its border is 1.5 fingers above the level of the cereal. Cover the dish with a lid and simmer the dish over low heat. There is no need to stir the pilaf during cooking. If there is not enough water to cook the rice, you can add a little more from the hot kettle. At the end of cooking, the pilaf is stirred and left to infuse.

Cauliflower soufflé

To prepare the dish you will need the following set of products: cauliflower (600 g), semolina (30 g), salt, one egg, butter (10 g), milk (70 g).

The cabbage is boiled and ground, while the semolina is soaked in milk (for about half an hour). The egg yolk is beaten into the cauliflower, then butter, swollen semolina and whipped egg whites are mixed in. The soufflé is placed in molds and baked in the oven for no more than 10 minutes. Before serving, the dish can be decorated with croutons.

Chicken meatball soup

To prepare the soup you will need pearl barley (30 g), potatoes, carrots, sour cream and lettuce. For meatballs, you need to buy minced chicken, or make it yourself by grinding a chicken breast in a meat grinder.

Pearl barley is cooked separately from vegetables. Finely chop the carrots and lettuce leaves, add water and put on the fire. After half an hour, raw potatoes, prepared pearl barley, and formed meatballs are added to them. The soup is brought to a boil, after which it is added some salt, cooked for another 10-15 minutes, covered with a lid and allowed to brew. Before serving, the soup is decorated with parsley and sour cream is added to it.

Beef balls with zucchini

To prepare the dish you will need lean ground beef, ghee, cheese, sour cream, and zucchini.

You need to form the minced meat into meatballs, which are placed on a baking sheet greased with butter and baked in the oven for at least 30 minutes. At this time, the zucchini is cut into slices, pitted and boiled in water with added salt. Then take a clean mold, put boiled zucchini on it, place a beef meatball in the middle, sprinkle with cheese and pour over sour cream. The form is sent to the oven for another 15 minutes.

Hake with vegetables

To prepare the dish you will need hake fillet (2 pieces), zucchini, carrots, half an onion, butter (20 g), salt.

Carrots and onions are cut into cubes, zucchini is grated on a coarse grater. Place a layer of onion on a baking sheet, cover it with fish fillet, then add a layer of carrots, zucchini and salt. Bake the dish for 40 minutes at a temperature of 150 °C.

Pumpkin casserole with vermicelli

To prepare the casserole, you will need as much grated fresh pumpkin as fits in one glass, 200 g of vermicelli, one egg, 0.5 cups of milk, two tablespoons of sugar and a tablespoon of butter.

Salt the grated pumpkin, add sugar and simmer until it becomes soft. The noodles are cooked separately, until half cooked. Then milk and butter are added to the noodles and left to infuse for half an hour. After this time, mix the pumpkin and noodles, beat an egg into the resulting mixture, put it in a heat-resistant form and put it in the oven for 20 minutes. Before serving, allow the casserole to cool, pour sour cream over it and serve.

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Sweet milk sauce

This is a sauce recipe according to GOST. It is prepared in kindergarten for cottage cheese casserole, and at home - to pour over pancakes, pancakes, cheesecakes, puddings or fruit salads.

If desired, you can add cinnamon to the composition, replace granulated sugar with honey, and replace butter with sesame oil.

Prepare:

• milk – 500 ml (or 375 ml milk and 125 ml water);
• wheat flour – 20 gr.;
• butter – 20 gr.;
• sugar - 60 gr.;
• vanilla - on the tip of a knife

Cooking steps:

1. Melt the butter in a saucepan, rub in the flour and fry until soft and creamy.
2. Add hot milk in portions, thoroughly rubbing the sauce each time.
3. Wait until it boils and cook the sauce (reducing heat to low) for 8-9 minutes.
4. Mix sugar with vanilla and a small amount of hot (previously boiled) water.
5. Rub the sweet solution into the sauce and wait for another boil.
6. Pour over the dish.

Milk sauce with cheese

This nutritious sauce complements potatoes and vegetable casseroles, and goes well with pasta and rice. For spaghetti and pasta, it is generally ideal.

Prepare:

• classic milk sauce of medium thickness – 300 ml;
• chicken broth – 100 ml;
• hard/semi-hard cheese – 50 gr.;
• butter – 20 gr.

Cooking steps:

1. Prepare the classic sauce according to the recipe above.
2. Cook chicken broth.
3. Stir the hot broth into the sauce in portions.
4. Add the grated cheese and heat on the stove until the cheese is completely melted.
5. Cool the sauce slightly, add butter and beat with an immersion blender.

Dairy sauces have a delicate taste and contain proteins, carbohydrates and fats in an easily digestible form. They are prepared with whole milk or milk diluted with broth, vegetable broth, and water. Milk sauces are prepared in different thicknesses:

• liquid - for serving with dishes (50 g of flour per 1 liter of sauce);
• medium thickness - for baking (raw egg yolks are added to the sauce) dishes from vegetables, meat and fish, as well as dressing stewed and boiled vegetables (100 tons of flour per 1 kg of sauce);
• thick - for stuffing poultry and game cutlets, minced meat products, for adding as a binding base to carrot cutlets, cheesecakes and other dishes (130 g of flour per 1 liter of sauce).

The following types of milk sauces are distinguished:

• milk sauce (bechamel) - white fatty flour sauté is diluted with hot milk, boiled for 7-10 minutes, salted, filtered, brought to a boil. Served with vegetable (boiled cabbage, beans, corn, asparagus, etc.) and cereal (rice, millet cutlets and balls, etc.) dishes;
• sweet milk sauce - sugar and vanillin dissolved in hot water are added to the liquid milk sauce. Served with cheesecakes, puddings, cereal and cottage cheese casseroles;
• milk sauce with onions (soubise) - finely chop the onions, sauté in butter, stirring so that they do not fry. Then add meat broth and simmer until soft. The prepared onion is added to the milk sauce, boiled for 7-10 minutes, salt and ground red pepper are added, filtered, rubbing the onion, and brought to a boil, seasoned with margarine or butter. The sauce is served with fried lamb, natural lamb cutlets and chops.

Use, quality requirements

Milk thick sauce is used as a filling for stuffed chicken or game fillet cutlets, croquettes, etc.; medium thick sauce is used for baking vegetables, meat and fish; liquid sauce is served with hot vegetable and cereal dishes.

Medium-thick sauces used for baking have the consistency of thick sour cream. The thick milk sauce for stuffing should look like viscous semolina porridge.

Vegetables included in the sauce as a filler must be finely and neatly chopped, evenly distributed in the sauce, and soft. There should be no film on the surface of the sauce.

Sour cream sauce with tomato and onion is served with meatballs, cabbage rolls, stuffed cabbage and other dishes.

Sour cream sauce on white sauce is served with meat, vegetable and fish dishes; used to make derivative sauces.

Sour cream sauce with horseradish is served with boiled meat, corned beef, tongue, and is also used when baking meat.

Hot sauces with flour should have the consistency of liquid sour cream, be velvety, homogeneous, without lumps of undissolved flour and particles of pureed vegetables. The sauce should lightly coat the spoon and drip off it. Medium-thick sauces used for baking have the consistency of thick sour cream. The thick milk sauce should look like viscous semolina porridge.

Mushroom sauces have a distinct mushroom aroma. Milk and sour cream sauces should taste like milk and sour cream. You cannot use burnt milk or very sour sour cream to prepare them.

There should be no film on the surface of the sauce; to do this, sauces are sealed with butter: small pieces of butter are placed on the surface.

The color of sauces should have a characteristic shade for dairy sauces - sauces range in color from white to light cream. The color depends on the products used and the correct technology for preparing the sauce.

Milk and sour cream sauces - from white to light cream color, sour cream with tomato - pink, mushroom - brown,

The taste and smell of milk sauces corresponds to milk and butter. Burnt milk should not be used.

Temperature and sanitary conditions of storage and sale.

In sauces with flour, unacceptable defects are the smell of raw flour and stickiness, the taste and smell of burnt flour, a large amount of salt and pepper.

Store liquid milk sauce hot in a water bath or steam table at a temperature of 65-70 ° C for no more than 1-1.5 hours, since during longer storage it darkens due to caramelization of milk sugar - lactose; and the taste of the sauce also deteriorates. The thick milk sauce is stored refrigerated for no more than a day at a temperature of 5 °C. Medium-thick milk sauces cannot be stored and must be prepared immediately before use.

Sour cream sauces are stored at a temperature of 75 °C for no more than 2 hours from the moment of preparation.

Milk sauce with onions and mushrooms

The sauce is good with meat and vegetable dishes.

The sauce can be prepared with only onions or only with mushrooms. In this case, the unwanted component (either onions or mushrooms) is removed from the composition, and the amount of the desired one is doubled (200 grams are taken instead of 100).

Prepare:

• milk 2.5-3.5% fat – 250 ml;
• wheat flour – 40 gr.;
• butter – 40 gr.;
• onion – 100 gr.;
• mushrooms (champignons) – 100 gr.;
• salt - a pinch;
• spices - optional.

Cooking steps:

1. Chop the peeled onions and cleanly washed mushrooms into separate plates.
2. Fry onion and mushroom pieces in oil. This can be done together or separately.
3. Fry the flour in a dry frying pan until a delicate creamy color appears.
4. Combine flour and milk, adding it in parts and rubbing each added portion until smooth.
5. Combine thickened milk with onion and mushrooms. Wait until it boils and pour into a gravy boat.

Preparing the sauce

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

While the champignons are being heat treated, you can start preparing the filling. To do this, add the sifted flour to the cream and beat it with a whisk until all lumps are eliminated. After this, the resulting mass must be poured into the fried mushrooms and onions, and then quickly stirred and brought to a boil.

Milk sauce with ginger and garlic

This sauce will enhance any fish dish, including steamed fish balls.

If in this recipe you replace wheat flour with oatmeal and butter with olive oil, you will get a dietary sauce that will add new flavors to steamed vegetables and meatballs.

Prepare:

• milk 1.5-3.5% fat – 250 ml;
• wheat flour – 20 gr.;
• butter – 20 gr.;
• ginger (peeled piece) – 10 g;
• garlic – 1 clove;
• parsley – 20 g;
• salt, red pepper - a pinch

Cooking steps:

1. Grate the garlic and ginger, chop the parsley.
2. Fry the flour in a dry frying pan until a delicate creamy color appears, pour in milk in portions. Grind thoroughly.
3. Add butter, garlic, ginger, salt and pepper and parsley to thickened milk.
4. As soon as it boils, pour it into a gravy boat.

Sauce for fish

1. Recipes
2. Sauce for fish

Fish sauce is the most important element of fish dishes. Share:

Sea bass rolls with dried tomatoes

2 Uriel Stern We will prepare sea bass according to a French recipe, with Italian pesto and dried (sun-dried) tomatoes. Serve fish rolls with hollandaise sauce.

Carp with sweet and sour sauce

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An original fish dish made from simple ingredients! Fried carp with spicy tomato sauce and vegetable garnish.

Tartar sauce"

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Tartar sauce is usually served with fish dishes. I like this tradition because this sauce complements the taste of fish well, and besides, tartar sauce is prepared from only 4 ingredients, and very quickly.

Fish with fried garlic and vinegar dressing

20 minutes (prep 20 minutes) danich_74 Fish, olive oil, aromatic vinegar, fried sweetish garlic and 20 minutes of time - you have a great dinner ready with a minimum of effort.

Fish with caper and parsley butter

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A recipe for fried fish that is amazing in its availability, speed and taste. The recipe is simple, as they say, “to the point of disgrace.” Despite the simplicity of preparation, thanks to the sauce, the fish turns out very tasty, with a pleasant sourness of lemon and piquantness of capers.

Pike, browned with saffron sauce

6 IVANYCH A wonderful dish of pike, according to the recipe of Elena Molokhovets.

Aioli sauce with olive paste

ZNAIKA
Aioli sauce is very simple to prepare, and the additions to this sauce can be completely different. This time I added olive paste. You can serve this sauce with vegetables or meat.

Fried trout with spicy sauce

4 ZNAIKA Trout carcasses are fried in a frying pan and served with a spicy sauce that perfectly complements the tender fish meat.

Trout with vegetables Thai style

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Trout is grilled separately and served with herbs, bean sprouts and spicy sauce.

Tartar sauce

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Tartar sauce is especially suitable for fish, some seafood, some types of meat and baked varieties in batter. And, an important point, it’s very easy to do! And some French people say that tartar sauce is, in essence, an improved mayonnaise! You be the judge!

Sauce for fish

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The sauce is prepared on the basis of natural yogurt, which is freed from whey by freezing. Yogurt sauce is ideal for fish dishes and also goes very well with baked potatoes.

Tartar sauce

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The classic recipe for tartar sauce is quite simple, and even a housewife inexperienced in culinary delights can easily cope with it. Spicy French tartar sauce is traditionally served with fish.

Fried perch with tomato sauce

4 ZNAIKA Fried perch served with tomato sauce with whole cherry tomatoes.

Fried fish with vegetable stir-fry sauce

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The sauce is prepared from vegetables, with the addition of ginger and apple cider vinegar. The sauce is served with fried fish.

Pineapple sauce

4 ZNAIKA Fresh pineapple sauce goes well with grilled fish or meat.

Grilled salmon with raspberry sauce

15 minutes 4 ZNAIKA Grilled salmon fillet with peach jam, served with aromatic raspberry sauce.

Tuna cutlets with cucumber sauce

15 minutes 4 ZNAIKA Cutlets are prepared from canned tuna and served with mayonnaise and cucumber sauce.

Fried navaga with sour cream sauce

30 minutes 6 oknepohc Delicious fried fish with a very simple and tasty sauce)

Fried swordfish with spicy sauce

4 ZNAIKA Swordfish is grilled and served with spicy sauce.

Grilled salmon with grape sauce

30 minutes 6 ZNAIKA Salmon is grilled on a cedar board. The fish is served with a delicious grape sauce.

Fried perch with mushroom sauce

4 ZNAIKA Mushroom sauce is prepared from the simplest ingredients and served with perch fried in a frying pan. The dish is quite simple, but very tasty.

Pike perch in tuna shavings

1 zelotypus Pike perch baked in tuna flakes. Served with Polish sauce and mashed potatoes.

Salmon cutlets

Uriel Stern
Tender salmon cutlets with avocado mousse and soy sauce jelly. An exquisite fish dish for connoisseurs of fish cuisine.

Salmon with vegetables in teriyaki sauce (steamed)

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A dish of fish with vegetables, with teriyaki sauce - tasty, healthy and elegant at the same time. Another advantage is that cooking salmon baked with vegetables does not require much labor from the cook.

Spinach sauce

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Delicious, tender spinach sauce is perfect for fish and meat dishes.

Riata sauce

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This delicate yoghurt sauce perfectly balances the taste of hot, spicy food and is suitable for many fish or meat dishes.

Avocado and wasabi sauce

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This avocado sauce goes great with fish or seafood dishes. The fresh taste and creamy texture of the sauce will surely please your taste buds.

Seabass with tomato sauce

15 minutes 4 ZNAIKA Tender sea bass fillet is fried in a frying pan and served with tomato sauce.

Hollandaise sauce

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This is a classic French (despite the name) sauce that will make any dish part of haute cuisine.

Boiled fish with lemon sauce and potatoes on the side

kIrena Snake
Boiled fish is a recipe for a dietary dish that is easy and quick to prepare.

In preparing delicious second fish courses, fish sauces play an important role. Recipes for making sauces for fish can be either simple or restaurant-style. In the first case, it's just some kind of sour cream sauce, in the second - tartar sauce or bechamel. The most common sauces for fish are creamy fish sauce or fish sauce with cream, white fish sauce, tartar sauce for fish, sweet and sour fish sauce, lemon sauce for fish, Polish sauce for fish. The right choice may be tomato sauce for fried fish. A delicious sauce for fish in the oven is prepared from sour cream or cream and fish broth. Sauce for steamed fish can be prepared from yolks and butter. Tartar is a classic sauce for fish. The recipe for this sauce is not simple, but if you learn how to make tartar fish sauce, you can already be considered a good cook. Tartar is suitable as a sauce for white fish, as well as a sauce for red fish. The recipe for fish tartar sauce consists of yolk, olive oil, wine vinegar, spices and green onions. Sauce for fish and rice is usually prepared using sour cream or cream and contains garlic and dill.

Turkish sour milk sauce

The sauce goes well with vegetables - cucumbers, tomatoes, fried zucchini, salad. It's not bad with meat either. The main thing is not to over-salt it and not leave it for “tomorrow”, since the sauce has a short shelf life.

Prepare:

• sour milk – 250 ml;
• garlic – 1 clove;
• black pepper (ground) - on the tip of a knife;
• salt - a pinch;
• greens - optional.

Cooking steps:

1. Pour the sour milk (yogurt) into a colander, at the bottom of which 3-4 layers of gauze are laid and leave for several hours.
2. Mix the curd that remains after the whey has gone off with salt, pureed garlic and chopped herbs.
3. Cover the mixture with a bowl and place in the refrigerator for 2-3 hours. All!

Creamy sauce with cucumber

• white yogurt (unsweetened) – 0.25 l;
• fresh dill – 50 g;
• fresh cucumber – 0.2 kg;
• lemon juice – 30 ml;
• olive oil – 60 ml;
• garlic – 2 cloves;
• salt, ground black pepper - to taste.

Cooking method:

• Wash and peel the cucumber. Chop it finely or grind it on a coarse grater.
• Place in a sieve and leave for 15 minutes to drain excess juice.
• Mix cucumber pulp with yogurt.
• Add finely chopped dill, pressed garlic, and olive oil mixed with lemon juice. Salt and pepper to taste.
• Beat the sauce with a whisk or mixer.

Despite the fact that the sauce does not contain cream, it has a pleasant creamy flavor. Cucumber and garlic give it freshness and piquancy, lemon juice gives it a slight sourness, and olive oil makes its consistency more delicate and creamy. This sauce is also good because it does not require heat treatment and is prepared quickly and easily.

Asian coconut milk sauce

An interesting recipe for chicken, meat, fish dishes and vegetable salads. The sweetness and spiciness in it can be adjusted by increasing or decreasing the amount of spices, honey and seasonings.

Prepare:

• coconut milk (canned) – 100 ml;
• peanut oil - 100 gr.;
• sesame oil - 2 tsp;
• fresh lemon or lime juice - 1 tbsp;
• honey - 0.5-1 tsp;
• fish sauce - 2 tbsp;
• soy sauce - 1 tbsp;
• curry paste - 1 tbsp;
• black pepper, cayenne pepper, cinnamon - 1 pinch each.

Cooking steps:

1. Place all ingredients in a large bowl and combine with a blender.
2. Transfer the homogeneous sauce into a gravy boat.

Coconut milk sauce from Michel Roux

The recipe was developed by a British chef specifically for fish, but the sauce also goes well with pasta.

Prepare:

• coconut milk (canned or fresh) – 400 ml;
• wheat flour – 30 gr.;
• butter – 30 gr.;
• soy sauce - 1 tbsp;
• garlic – 2 cloves;
• nutmeg (grated) – 1 pc.;
• white or black pepper – 1 pinch (you can do without them);
• salt – 1 pinch.

Additionally prepare:

• butter – 100 gr. (or drained butter - 20 g and cream - 80 ml);
• green chili pepper (for example, Jalapeño) – 20 gr.;
• red chili pepper – 10 gr.;
• shrimp (peeled) – 250 g (optional component, but highly desirable).

Cooking steps:

1. Remove seeds from chili, remove peels from garlic, chop. Boil the shrimp.
2. Fry the flour in a dry frying pan until a delicate creamy color appears, combine with coconut milk, grind, wait until it boils, add nutmeg, black/white pepper and salt to the sauce.
3. Remove from heat, add garlic and soy sauce.
4. Add chili and coconut sauce to melted butter in a saucepan, heat and add shrimp.
5. Wait until it boils and pour into a gravy boat.

Flour sauce

Therefore, today I want to tell and show this recipe.

Add butter and heat the pan until melted. Granny fried lard, since there were no such exquisite delicacies in the village.

Slowly add flour. The most important thing is to mix quickly, avoiding the formation of lumps that will be unpleasant to chew.

Stir until the flour absorbs the oil.

When you are sure everything is good, slowly pour in the milk. After a small amount of the mixture comes to a boil, add the next small portion of milk. Don't forget to work with a fork. And so on until everything is used up.

The result of the work done is a homogeneous mass or base for a flour sauce.

Add a pinch of salt.

Black pepper and grated nutmeg.

You can add chopped parsley or dill to the sauce.

We ate this delicacy with black bread or pancakes. In general, it is suitable as an excellent addition to meat or fish. You can pour this sauce over cooked

These sauces can be combined with any dishes. Just try each one and see which one you like best.

Ingredients

• 2 tablespoons flour;
• salt - to taste;
• 450 ml whipping cream.

Preparation

Ingredients

• 3–4 cloves of garlic;
• 60 ml dry white wine;
• 240 ml whipping cream;
• 120 ml or fish broth;
• 50 g parmesan;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Melt butter in a frying pan over medium heat. Add chopped garlic and stir for 20-30 seconds. Pour in the wine, stir and cook for about 2 minutes until it has almost evaporated. Wine can be replaced with broth.

Add cream, broth and grated cheese and stir until smooth. Bring to a boil and cook for a few more minutes until the sauce thickens. Season with salt and pepper.

pinterest.com

Ingredients

• 50 g butter;
• 2 cloves of garlic;
• 200 g of mushrooms (champignons or);
• a pinch of ground nutmeg;
• salt - to taste;
• ground black pepper - to taste;
• 250 ml whipping cream.

Preparation

Melt butter in a frying pan over medium heat. Add finely chopped garlic and cook for a minute, stirring constantly.

Cut the mushrooms into pieces or slices, add to the garlic and fry until golden brown. Add nutmeg, salt, pepper and cream. Reduce heat and cook, stirring, for another 5–10 minutes until the sauce thickens.

Ingredients

• 2 tablespoons butter;
• 2 tablespoons flour;
• 120 ml milk;
• 120 ml low-fat cream;
• salt - to taste;
• ground black pepper - to taste;
• a pinch of ground red pepper;
• 100 g cheddar cheese.

Preparation

Melt butter in a saucepan over medium heat. Add flour and, stirring constantly with a whisk, cook for a couple of minutes.

Pour in warm milk and warm cream, whisking the mixture. Cook, stirring, 5 minutes until the sauce thickens.

Remove the pan from the heat, add salt, black and red pepper and grated cheese. Stir the sauce until smooth.

epicurious.com

Ingredients

• 1 small onion;
• 60 ml freshly squeezed lemon juice;
• 60 ml dry white wine;
• 120 ml whipping cream;
• 8 tablespoons butter;
• salt - to taste.

Preparation

Cut the onion into very small cubes. Place them in a small saucepan, add lemon juice and wine. Stirring, cook over medium heat for 7-8 minutes until the mixture thickens.

Pour in the cream and whisk. As soon as the mixture begins to boil, reduce the heat and, stirring constantly, add a spoonful of oil. Season the sauce with salt and stir.

thekitchn.com

Ingredients

• 1 tablespoon flour;
• ½ teaspoon dried basil;
• ½ teaspoon Italian herbs;
• a pinch of ground black pepper;
• salt - to taste;
• 120 ml whipping cream;
• 120 ml milk;
• 100 g spinach;
• 2 tablespoons of grated mozzarella.

Preparation

Heat the oil in a saucepan or saucepan over medium heat. Add flour and stir for a minute. The mass should become homogeneous. Add basil, Italian herbs, pepper and salt and stir thoroughly.

Gradually add the cream, stirring constantly, and let the sauce boil. Pour in the milk and, stirring, bring to a boil again.

Add whole or chopped spinach, stir well and bring to a boil. Reduce heat and cook for 2-3 minutes. Add cheese and mix thoroughly again.