Milk sauce with garlic. Milk sauce for the kitlet. We make a simple sweet sauce

Architect covers
your facade mistakes
Doctor - Earth, and cook sauce.
French saying.

At all times, the preparation of a good sauce was considered real culinary art. Indeed, precisely thanks to the well-cooked sauce, all sorts of dishes are able to play completely new, sometimes surprisingly unexpected shades of taste, to gain a juiciness, piquancy and uniqueness. Two absolutely identical dishes can squirmly differ from each other, thanks to ... sauce. Yes, do not be surprised, the most ordinary sauce, or rather, its special, unusual taste. The most popular and easy to manufacture cream sauce. This is one of those universal sauces that can be served to a variety of dishes.

The technology of cooking cream sauce is extremely simple: first the flour is roasted on a dry pan, either on cream oil, then cream is added to this dry mixture. A variant of adding milk (milk sauce) is possible, sour cream (sour cream sauce), as a result of adding the listed ingredients, the taste is changing, and hence, as you can see, the name. Souces with the addition of broth are already called white sauces. But we are talking only about the creamy sauce, so that all the laurels let them go only to him today. In preparation, he is absolutely simple, no wisdom, and takes the whole process literally a few minutes.

The main condition for high-quality sauce is the absence of lumps. In order for the consistency of the sauce to be homogeneous, it is necessary to add only cooled cream to a boiling mixture of flour and butter. About the last conversation is special. After all, the right selected fresh butter is the key to the success of your dish. Before choosing the butter, first look at the shelf life. It is desirable to give preference to the Russian manufacturer, where the "butter" is written on the label, and not, for example, the "maslice", in such packages it can be easily produced by a vegetable cream product. Present fresh oil has a pleasant smell, sweet taste and quickly melts in the mouth, leaving a gentle aftertaste. The flour for cooking the sauce is usually used wheat and roasted it on a dry pan to a gentle-golden color, the main thing is, of course, do not sleep and do not remember the flour.

Cream, which make up the basis of the cream sauce, are taken, as a rule, medium fatty - somewhere 20%, and give it a soft, lightweight consistency and gentle creamy taste. However, in the composition of the creamy sauce, those or other ingredients (cheese, olives, mushrooms, greens, meat or fish broths) can be skillfully varied with taste and get sort of creamy, but at the same time absolutely different souches in taste: cheese, garlic , sour, sharp. A pleasant creamy sauce is harmonized 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 those or other products.

Ingredients:
1 tbsp. flour
1 tbsp. butter
200 ml of 20% cream,
Salt, black ground pepper.

Cooking:
In a dry pan, fry flour until a golden color, put the oil, mix it up to a homogeneous mass and suite a little more. Then pour cream, boil 2 minutes, stirring, salt and pepper.

Ingredients:
100 g of butter,
1 tsp. flour
100 g of white dry wine
30 g of the greenery parsley,
¼ ChL salts
¼ ChL black hammer pepper.

Cooking:
Creamy oil melt in a frying pan. Constantly stirring, add flour. Pour gradually wine, hold onto a small fire, stirring, almost until a complete ward of wine, spray, pepper, add the greenery of parsley.

Ingredients:
200 g cream
170 g of solid cheese,
2 cloves of garlic,
nutmeg, salt, pepper.

Cooking:
Pour the cream in a saucepan, heat them on a slow fire, add a cheese on a shallow grain and warm up another 2-4 minutes, add muscat, crushed garlic, spray, mix and prepare sauce for another 3 minutes on slow fire.

Ingredients:
250 ml of 20% cream,
100 g of butter,
100 g cheese,
2 yolks
½ stack. broth
¼ ChL chopped nutmeg,
½ bunch of greenery dill,
salt pepper.

Cooking:
Melt the oil in the water bath, add it on a large grater of cheese, cream and broth. Heat and constantly stir up to the homogeneity of the mass. Then enter the yolks, sprinkle, stick and add a nutmeg. Heat the mass of 5 minutes, but do not bring to a boil. Add chopped dill in the finished hot sauce.

Ingredients:
1.5 stack. cream
100 g cheese,
3 boiled eggs,
2 cloves of garlic,
salt.

Cooking:
Sutter the cheese on a large grater, garlic. Stripe in a mortar, yolks of boiled eggs. Pretty fright. While cream with scenes egg yolks, add cheese, garlic, spray, mix and warm up to dissolve cheese.

Ingredients:
125 ml of cream 20%,
450 g bacon,
75 g of solid cheese,
3 raw egg yolks,
1 bulb,
4 Salot Lukovitsa,
1 garlic clove,
5 ppm olive oil,
Black pepper, salt.

Cooking:
Heat in a pan oil, finely cut the shallots and put in oil until soft, add the onions chopped by semirings, also fry, then put a bacon with bacon strips and fry it until half-ready. Latest into the dish, add finely chopped garlic and remove the frying pan from the fire. In the bowl, we take raw yolks in the moss, put the grated cheese, stick, sprinkle, beat carefully and pour cream. Connect the bulky mass with egg-creamy and mix.

Ingredients:
200 ml of 20% cream,
20 g of butter,
20 ml of dry white wine,
1 bulb,
1 garlic clove,
1 bundle of spinach,
salt.

Cooking:
In the pan, fry on the half of the oil finely chopped onion until soft, then add white wine. Keep on low heat to almost complete wing evaporation. Pour slightly heated cream and bring to a boil. On the remaining oil, fry the spinach and cutted garlic and put out for 3-4 minutes. Mix stew spinach with creamy sauce and pureed with a blender.

Ingredients:
200 ml of cream 16-20%,
100 g mayonnaise,
1 tbsp. mustard (finished),
1 tbsp. lemon juice
salt.

Cooking:
Connect all the ingredients and mix well. Sauce is ready.
This sauce does not require heat treatment. They can fill meat, fish, baked vegetables.

Ingredients:
1 stack. Cream 20%,
1 stack. milk
¼ stack. flour
¼ stack. sliced \u200b\u200bparsley
1 tsp. Salt.

Cooking:
Heat in a saucepan of milk and cream. Mix flour with a little water. When the mass of milk and cream becomes hot, add flour and parsley to it and prepare for 5 minutes. If you add ½ stack instead of parsley. Celery, it turns out a great creamy sauce with celery.

Ingredients:
1.5 stack. milk
1.5 tbsp. flour
1 tbsp. melted cheese
1 carrot,
3 tbsp. vegetable oil
½ bulbs,
3 cloves of garlic,
2 tsp soy sauce
Greens, salt, spices.

Cooking:
Grind carrots, onions, garlic and fried on a frying pan with a vegetable oil of 10 minutes, stirring. Then add soy sauce and put another 1 minute. Add flour and stir, in a minute - milk and melted cheese. Stir up to my density, then add salt, greens, 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 ground pepper, dill greens.

Cooking:
Pepper Cut the large, dill grind. Melt the creamy oil in a saucepan, fry pepper in it for 5 minutes, stirring. Then add garlic and cream and cook for another 2 minutes. Then all this mass grind in a blender. After that, lay out the resulting mass again into the pan, add corn flour, greens, sprinkle, pepper, mix and warm on a small fire, without bringing to a boil.

Ingredients:
250 ml cream,
50 ml of white dry wine
1 bulb,
1 tbsp. butter
3-4 tbsp. Red caviar.

Cooking:
Fry finely chopped onions on the creamy oil until transparency, add wine, sweat a little until the wine is evaporated. Then pour cream, salt and prepare, stirring, on a slow heat for 5 minutes to thickening. After that, remove from the fire, add a red caviar and mix.

Ingredients:
250 ml cream,
4 raw egg yolks,
80 g Curious Parmesan Cheese,
350 g of smoked ham,
2 cloves of garlic,
Salt, spices.

Cooking:
In a small saucepan, heat the oil, add garlic and prepare 1 minute, then add ham sliced \u200b\u200bwith small cubes, and prepare another 4 minutes. Take the cream and yolk in the bowl, add a ham-garlic mixture and warm on low heat. In no case do not increase the fire, otherwise the eggs will be curled! Gently add parmesan to a mixture and season with salt and spices.

Ingredients:
150 ml of 10% cream,
1 bulb,
1 apple,
Creamy oil, curry, salt, dill.

Cooking:
Finely cut the purified apple, onions and dill. In a deep frying pan on the butter, fry the apple and bow to the transparency of the bow. Then add curry, mix and roast a little more. Pour the cream in the pan, add dill, spray and mix. Cushion sauce on low heat until apples are soft. Depending on what a consistency you wish to get a sauce, you can add more cream or a little hot water so that the sauce is more liquid. You can add finely chopped champignons into the sauce.

Ingredients:
10 ml of 20% cream,
2 tbsp. flour
2-3 garlic slices
1 small bulb,
1 tbsp. butter
1 tsp. lemon juice
pinch of nutmeg, salt, pepper.

Cooking:
Grind onions and garlic and fry together with flour on creamy oil. Then pour cream, add a nutmeg, salt, pepper and extinguish 5 minutes. Sauce thickens very quickly. Remove it from the fire, add lemon juice and mix.

Ingredients:
60 ml of thick cream,
1.5 stack. milk
2 tbsp. butter
1 tbsp. Wheat flour,
½ bulbs,
1 bay leaf,
a pinch of salt.

Cooking:
Pour the milk into the pan, put the chopped onion, laurel leaf and bring to a boil. Then immediately remove from the fire, let it stand for 15 minutes and strain. Melt the creamy oil, pour flour, warm, stirring, pour the effortless milk and bring everything to a boil. Swelling, warm the sauce for 10 minutes, pour cream and mix.

Ingredients:
200 ml cream,
1 tbsp. flour
2 tbsp. butter
100 g of white dried mushrooms,
salt.

Cooking:
Wash mushrooms and soak in cold water for 6-8 hours. Then rinse again, boil and grind. Put creamy oil on a preheated frying pan, add flour, stirring. Pour cream, spray and mix. Put in the pan with a creamy mass of chopped fine white mushrooms, blend, remove 3 minutes and remove from the fire.

Ingredients:
1 tbsp. cream
4 tbsp. l. butter
200 g of fresh champignons
3 cloves of garlic,
Ground nutmeg, salt, pepper, greens.

Cooking:
Melt butter in a pan, add chopped garlic and put 3 minutes. Then put the mushrooms chopped with plates into the pan and snap 5 minutes. Pour cream and extinguish another 10 minutes. Suck, pepper, add a nutmeg, chopped greens and spend the sauce for another 5 minutes.

If you at the moment just do not have no cream at hand, do not despair. You can prepare a universal creamy white sauce and from simpler ingredients that you have in the refrigerator.

Ingredients:
300 ml of milk,
2 tbsp. flour
50 g of butter,
½ CHL salts
ground black pepper.

Cooking:
Melt the creamy oil in a saucepan on a weak fire. Without removing a saucepan from the fire, beat the melted oil for a fork and gradually spare flour. Very quickly disturb 3-5 minutes so that the mixture is fully connected. Increase the fire to average and continue to interfere. Then add the salt and stir until the mixture starts to be bubble. In the meantime, heat the milk and pour it into a saucepan with a butter-flour mixture as soon as she starts to throw. Continue vigorously interfere, without stopping, otherwise the sauce can burn. The liquid from the sauce will begin to evaporate and decrease in volume. Bind the sauce for 5-10 minutes until it reaches the desired consistency. The longer you keep the sauce on the stove, the clever it will be.

Complete and improve your favorite dishes with the tenderness and sophistication, whose name is creamy sauce!

Enjoy your appetite and new culinary discoveries!

Larisa Shufkaykin

In my arsenal only two sauces for the kitlet: tomato and dairy. Both of them are very well complemented by the taste of the kitlet.

You will offer you today milk sauce for the kitlet, which I have been preparing for many years and which is often the basis for more complex sauces like Beshamel or cheese.

IMPORTANT!Preparing sauce very quickly. The main thing is that you have dishes with a non-stick coating, because the sauce can burn. Personally, I use a frying pan for these purposes with a non-stick coating, and she has never failed me.

Prepare products and proceed.

In a dry frying pan laying flour. We put the frying pan on the fire and a little bit like flour, literally 3-4 minutes, stirring, we need to dry the flour, it should not become brown!

Remove the frying pan from the fire. Now we will add a pinch of salt into the flour.

I gram first half of the milk and we mix the milk with flour so that no lumps formed. You can use a whisk for this.

Now we pour all the milk remaining and put the pan on fire. Very rapidly whipping sauce to homogeneity, literally 2-3 minutes, stirring.

Sauce will become smooth.

We add a piece of butter into the sauce, we prepare another minute and remove from the fire.

IMPORTANT:be careful at the first signs that the sauce begins to stick to the pan, take it off from the fire, the sauce will reach the desired consistency without it.

The finished dairy sauce for the kitlet is transferred to a sauce or watering the cutlets and serve a dish to the table.

Bon Appetit!

Milk and sour cream sauces are prepared on a bearing fatty or dry passer, as well as on the canteo-venge starch. Milk and sour cream are pre-boiled.

Milk sauce . A white fatty pass of hot milk with continuous stirring and naked milk, boil 5-7 minutes, a salt (can sa-10 g per 1 liter can be added), filled with boiling, refuel with butter. Such a sauce is served with vegetable, meat and fish dishes.

Milk 1000, Creamy oil 60, Wheat flour 50.

Milk sauce (for baking) is prepared in the same way, but raw egg yolks can be introduced into the finished sauce (2 pcs. Per 1 liter). Use it for baking or refueling meat, fish, vegetables.

Milk "1000, Creamy oil 90, Wheat flour 90.

Based on milk sauce prepared production sauces.

Sweet sauce sweet . Sugar (80-100 g) and vanillin (0.05 g) are added to the milk liquid sauce. Served with cheesets, pudding, casseroles.

Milk sauce with sour cream . In the milk sauce. It is powered by sour cream, salt and boil 3-5 minutes. Use to prepare Beefstogan and other meat and fish dishes.

Dairy 750 sauce, sour cream 250.

Milk sauce on potato starch. Matthodoxy starch is bred by cold boiled milk (0.1 from the entire fluid rate), poured, stirring, in boiling milk, adjust to boil and immediately stop the heating.

Starch should be inserted quickly, immediately all, since with incorrect introduction it is formed lumps. The sauce is filled with salt, cleaned, butter is added. You can put sugar.

Milk 1000, Potato starch 30 g

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

White dry passer is cooled, stirred with softened butter to a homogeneous state, diluted with a small amount of liquid and combined with boiling broth. The mixture is boiled, stirring, 5-10 minutes, then filter. In the resulting white sauce, hot sour cream is introduced, salt and boil it b-10 min. Served to various dishes from vegetables, fish and meat (tails, liver, cabbage).

Based on sour cream prepare derivatives of sauces.

Sour cream 250, butter creamy 75, Wheat flour 75, Bul-it or decoction 750.

Sour cream sauce with tomato (pink). Tomato-mashed potatoes are parated on creamy oil and combine with hot sour cream sauce, stirred, add salt, boil 5-7 minutes, filled with butter. Served to dishes from stuffed vegetables, meatballs and other dishes.

Sour sauce with egg . Eggs boiled screwed, cool-give, finely chicken together with the greenery of parsley or ukro-pa, are connected to a boiled sour cream, cooled to 50-60 ° C, a salt is added to potato, carrot and rice cutlets, to boiled and sweetened Fish.

Any, not even a very good dish, will win new shades of taste if you add sauce. Meat and pasta, lasagna and pancakes - everything will be better with such a spicy supplement. Beshamel, or as it is also called dairy sauce - one of the most popular in European cooking. It is the basis for many other gravy and refueling.
Milk sauces are preparing simply, and the ingredients for them will always be found in any kitchen. Fresh herbs can be replaced with dried. The oil is permissible to take foam or any vegetable refined.

Milk sauce with garlic

This sauce is a combination of two - "Beshemel" (oil, milk, dried flour) and "pesto" (basil, cheese, garlic, nuts). It turns out a peculiar taste: on the one hand, soft, thanks to a dairy-oil basis, on the other - spicy and sharp, due to garlic and basilica.
Someone may, he will seem too "motley", but those who love spices will certainly appreciate the thin game of taste contrasts.

Ingredients

Milk cow - 150-200 ml;
Flour of fine grinding wheat - 1 tbsp. l.;
Fresh garlic - 1 teeth (small);
Basil - 2-3 twigs (only leaves);
Solid cheese - 60 g;
Cow butter - 1 tbsp.;
Walnuts - 1 core;
Sea salt.

Cooking

Flour for milk sauce must be dried in a frying pan. Take it a little more, given the fact that the part cannot be collected from the bottom. Also make sure that the frying pan did not save the smell of the dishes previously preparing in it, otherwise the sauce can be spoiled. Before pouring flour, thoroughly wrap a piece of paper with a paper napkin.
I don't need to fry flour, it should only dry a little to become more crumbly.
Dissolved flour dissolve in a small amount of milk so that there are no lumps.

Suiter in advance or cut the cheese.

Prepare garlic, basil and nuts. It is advisable to confuse all them in the mortar, the greens can be finely chopped, and the nuts crowned with a kitchen hammer or blender.

The remaining milk boil and pour into it the part in which the flour dissolved. Puffy liquid with flour, at the same time quickly interfere with milk in a saucepan, so that no lumps are formed. After a few seconds, add the cheese and interfere with the mass until it is melted. At this stage, you can make a sauce of juicy by adding hot milk to it.

Put the basil, nuts and garlic in the hot mass, remove from the fire.

Place the sauce to the sauce and cool. It can be served to meat, paste, dumplings, pasta and potato casseroles.

Milk-Mushroom Sauce

A good supplement to the paste, potatoes or cauliflower will be milk sauce with dried white mushrooms. His taste is quite bright and perfectly emphasized the main dish. In addition to vegetables, it can be submitted to boiled low-fat meat, such as a chicken or veal.

Ingredients:

Milk Cow Natural High Biminess - 200 ml;
Dried white or bream mushrooms - 10-15 g;
Fresh garlic - 1 teeth;
Vegetable olive oil or sunflower refined - 30 ml;
Fresh fragrant herbs - sage and thyme - on one branch;
Parsley greens.
Salt to taste.

Cooking:

Grind dried mushrooms manually or with a blender. You can leave a few rather large pieces - it will give an additional fragrance. It is not necessary to pump mushrooms.
Garlic Clean and finely chop it.
In a deeply skill, heat the oil, put chopped garlic in it and whole twigs of fragrant herbs. Heat until a pronounced spicy flavor appears.
Add mushrooms to the sauinee and fry them a bit.
Fill into a saucepan milk, while constantly stirred it. Heat until the mass thickens.
Before serving, remove fragrant herbs from sauce, and sprinkle with fresh chopped parsley.

Milk Sauce with onions

Subiz or Subisis - French Low-Milk Sauce, is preparing on the basis of classic behamel. It is served to meat or fish.

Ingredients:

Butter cream cow - 60 g;
White wheat flour - 30 g;
Cow's natural milk solid - 250 ml;
Leek-shallot or white onions - 2 large;
Sour cream or cream - 50 ml;
Salt, nutmeg.

Cooking:

Prepare "RU", Beshamel base. Punish half the butter in a pan. Pour flour and fry 5 minutes. Pour warm milk and heat until the sauce thickens. Be sure to stir so that there are no lumps.
On another pan, the remaining butter is melted. Onions Clean, cut the rings and fry until soft. Ready onions Grind the blender.
Heat Bezhemel and add a loyal bow, salt, nutmeg, and sour cream to it. Strong Subisi is about a minute and serve to the table.

Milk-cheat sauce

If there is no time for a long time to cook sauce, then prepare a very simple addition to the paste or vegetables. Minimum ingredients, simple technology and an excellent result will make it your favorite.

Ingredients:

Blue cheese - 150-200 g;
Natural cow's highest fatty milk - 250 ml;

Cooking:

N. are hardened cheese on cubes.
In the thickway bucket boost milk.
Lower cheese to it and boil on a slow fire, stirring, to its full dissolution.
Heat the tuper, recover the contents of the pan and immediately apply to dinner.

Milk-creamy sauce recipe

If the usual bezamel, on the basis of milk, it seems too boring you, prepare an option with the addition of cream. Such a sauce is well suitable for spaghetti.

Ingredients:

Cork cow oil - 100 g;
White wheat flour of fine grinding - 100g;
Cow gutter milk - 0.5 l;
Natural cow cream - 100 ml;
Parmesan or any solid cheese - 200 g;
Ripper yolks - 4 pcs. (or 2 chicken);
Salt, nutmeg, white fresh-headed pepper - to taste.

Cooking:

Displays the creamy oil in the Tolodon Schill. With the help of a pitch, pour flour and fry it to caramel color;
Heat the milk and gently enter it to flour with butter, stirred and boil to thickening about 15 minutes.
Sattail or cut the cheese, separate squirrels from yolks.
Add cheese, quail yolks, spice cream to finished sauce, spice cream. Bring to a boil constantly stirring and remove from the stove.

Milk-mustard sauce

If you decide to cook turkey, rabbit or duck, feed the milk-mustard sauce to meat. It is sharp enough, but at the same time it does not overlap the taste of the main dish.

Ingredients:

Milk cow whole - 100 ml;
White part of the onion-row - 1 pc;
Wine white semi-dry or dry - 200 ml;
Fresh garlic - 2 teeth;
Bouillon meat - 300 ml;
Grain mustard - 2 tbsp. l.;
Dried thyme - 3 g;
Creamy butter - for frying;
Salt.

Cooking:

Leeks cut off by half rings.
Heat the foiled oil in the saucepiece and fry the bow. Pour wine and extinguish for about 10 minutes.
Pour broth, pour the mustard and spicy herbs, reduce the heating and cook for 20 minutes.
At the end of the preparation, add milk, bring to a boil and remove from the stove.
If desired, dried mushrooms can be added to the sauce.

So that when adding flour in the sauce, lumps were not formed - pour it with a pitch. If it did not help, do not worry - wipe the sauce through a sieve or bend a blender. In addition, when mixing, you can use not a spatula, but a whisk.
In addition to flour, it is possible to use overhead vegetables for thickening of sauce, such as zucchild or cauliflower, or starch. The latter should be added very carefully so that the kissel does not work.
Never replace in recipes requiring heat treatment, milk or sour cream on mayonnaise - it is a cold sauce for salads. Try to cook a classic bezamel, you will definitely work out.