Sauce is a great addition to various dishes, which brings a spicy flavor. Gravy prepared with the addition of flour can brighten up any dish, including rice, fish, meat, potatoes. The flour ingredient has no pronounced taste and is used for density. How to make flour sauces? This is described in our article.
Classic recipe
We will begin the discussion of recipes for sauces with flour with traditional French sauce, known as bechamel. The author of dressing for side dishes is the personal culinary of King Louis XIV. It was the name of this cook that served as the name of the sauce. Today, dressing has the glory of one of the most popular in European cuisine.
Preparing gravy according to this scheme:
- Melt butter in an amount of about 50 grams using a frying pan or stewpan.
- Pour a similar amount of wheat flour.
- The mixture is sautéed over minimal heat until a light golden hue is formed.
- About one liter of milk is added, constantly stirring the dish to avoid the formation of lumps.
- The dressing is brought to a boil, and then removed from the stove and allowed to thicken.
- A pinch of salt and a dessert spoon of nutmeg are added to the milk and flour sauce, reminiscent of liquid sour cream in consistency.
- Ready gravy is served with vegetable salads, meat and fish dishes, side dishes.
Morne sauce
Morne is another popular French sauce. Gravy is preparing like bechamel. However, with some differences. In particular, milk is replaced with heavy cream, sour cream or fermented baked milk.
We proceed directly to the preparation. First, combine a tablespoon of flour and 50 grams of butter. About 200 ml of cream is poured here. The composition is brought to a boil over medium heat, stirring occasionally. After thickening add half a dessert spoon of nutmeg, as well as about 50 grams of finely grated cheese. As the latter, it is better to use emmental, parmesan or gruyere. Gravy can not be salted. After all, these cheeses already contain a rather impressive amount of salt.
The resulting mass was cooled to room temperature. Then interfere with one egg yolk. Ready-made flour sauce is used as a complement to side dishes. You can use dressing for baking meat and fish in the oven or microwave. Morne gravy makes it possible to achieve a special juiciness and tenderness of such dishes.
Garlic Sause
How to cook a delicious cream sauce with flour and garlic? Finely chop the onion of medium size and about 3-4 large cloves of garlic. Ingredients are sautéed over low heat using 30 grams of butter. Heat treatment is stopped when the mixture reaches a golden hue.
The composition is added a tablespoon of flour. Refuel again fried for 2-3 minutes. Then slowly pour cream in the amount of 250 milliliters. The gravy is mixed until a uniform consistency is formed. Lumps thoroughly knead. When the sauce reaches a boil, remove the pan from the stove and cool the product.
Garlic sauce with flour will serve as a good addition to almost any side dish. The dressing is especially harmoniously combined with fried and boiled potatoes, sliced vegetables, fish and meat.
Mustard white sauce
A glass of milk, several buds of dried cloves, a quarter of finely chopped onions, as well as a teaspoon of ground bay leaf and nutmeg are combined in a stewpan. The mixture is brought to a boil over low heat.
In a separate container, several tablespoons of flour and about 30 grams of melted butter are mixed. The ingredients are sent to the stove and fried. Then the pre-prepared milk mixture is slowly poured. Boil the gravy until thickened. The sauce is seasoned with ground pepper and salt to taste. As a finishing touch, add a few tablespoons of French mustard with non-ground grains. Refuel thoroughly mixed.
Sour cream sauce with flour
To prepare such a gravy, you will need the following ingredients:
- The bulb is large.
- Butter - 50 g.
- Sour cream with an average fat content of 100 g.
- Flour - one glass.
- Spices to taste.
The above amount of flour and butter is mixed in a pan. A well-heated mass is combined with sour cream. The composition is subjected to boiling for 10 minutes. Peel the onion and finely chop, and then passer in another pan. All ingredients are combined and thoroughly mixed. The sauce is cooled to room temperature, peeled and salted.
Tomato Sauce with Flour
In the end, I would like to tell you how to cook tomato gravy, which allows you to enjoy an extremely interesting, sweet and sour taste. Dressing is perfect for rice dishes, looks like a great addition to fried and baked fish.
The sauce is prepared on the basis of such products:
- Water - 500 ml.
- Butter - 25 g.
- Tomato paste - 250 g.
- Sugar - 4 tablespoons.
- The juice of one small lemon.
- Carnation sticks - 4 pieces.
- Flour - 3 tablespoons.
- Pepper to taste.
The cooking method is somewhat similar to the previous recipes. Combine the butter with flour and fry in a skillet until tender golden color. About half a glass of water is added. The mixture is thoroughly mixed, kneading the formed flour lumps.
The remaining volume of water is heated in a saucepan to a boil. Tomato paste is sent here, and then a piece of butter and flour. Squeeze juice out of lemon. Sugar, ground pepper are added. Gravy is simmered over minimal heat for 5 minutes, constantly stirring. At the end, the sauce is cooled to room temperature and served.
Valuable recommendations
To make a good flour sauce, you should pay attention to some tips:
- Gravy is recommended to cook over moderate heat. It is important to constantly mix the composition with a wooden spoon. This is the only way to avoid sticking flour into lumps. If you could not prevent the trouble, you should skip the refueling through a sieve.
- Often, flour sauce is too thick. The omission can be corrected by diluting the gravy with a small amount of warm water.
- How to determine the readiness of the sauce? Finding it out is pretty simple. Dressing will lose its characteristic floury flavor.
- Gravy should not be stored for more than three days. Pleasant pronounced taste will delight exclusively fresh sauce. For this reason, small portions of the product are recommended.
- Salt the sauce at the end of cooking. After all, the gradual addition of various ingredients will change the taste of dressing.
- Flour sauce should be used not only as a complement to side dishes. A great idea is to use dressing as a spread on toasted toasts.