Milk sauce - various options for its preparation

The most famous sauces were created in the XVII, XVIII and XIX centuries. Often the creation of gravy was attributed to representatives of the upper strata of society. They say that the world owes the invention of Bechamel white milk sauce to Louis de Bechamel, the offspring of the first collector of the Thousand and One Nights, a diplomat and ethnographer of the late 17th century. Charles Marie Francois de Nuatel. And yet, traditionally gravy was called by those components that determined their content. And the beautiful French name "Bechamel" sounds simple for us - milk sauce. He is the easiest to prepare, any novice housewife will cope with it, with a little attention and patience.

The traditional ingredients of this product are very simple - it’s cold milk, white flour, passaged in butter and various spices. For example, it would be nice to put ground Indian nut. Please note that milk must always be very cold (otherwise the sauce is “slippery”), and the butter should be fresh and of high quality.

How to make milk sauce? The recipe is very simple: 5 tbsp. l butter, 4 tbsp. flour, 1 liter of milk. Melt the butter over low heat, add flour and sauté (just fry) for 1-2 minutes. In a thin stream, be sure to pour milk with continuous stirring, add salt to taste. This is the basic, basic recipe for this sauce. I must say, it turns out a lot, so it is better to proportionally reduce the mass of ingredients, of course, if you do not need to feed a whole company of guests. You do not need to prepare milk sauce in advance - it loses its taste. You can vary the taste by adding crushed Indian nut, raw yolks (in the already prepared slightly cooled sauce), grated cheese, black pepper, a drop of vinegar. There is complete freedom of creativity - it all depends on your taste.

For different dishes, milk sauce is prepared with different consistencies. Thick gravy can be used for stuffing, it can be added to cabbage and carrot cutlets. Sauce of medium density - for baking or just like ordinary gravy to dishes. In the national Hungarian cuisine there is a completely irresistible fish cake with milk sauce. Raw yolks, black pepper and salt should be added to the main sauce, put the fish cleaned of stones, fried onion with mushrooms and beaten squirrels. Put all this on rolled dough, roll it up and bake.

You can also pour lasagna or stuffed cannelloni with this great supplement . To do this, prepare the main milk sauce. Stuff the cannelloni, place them tightly in a frying pan and pour in the gravy, sprinkle with finely chopped parsley. You can cover it with foil and put in the oven to bake. Sit down, rest. After 10-15 minutes, remove, remove the foil and sprinkle the dish with grated cheese. Bake until a pleasant crust is formed. When baking lasagna, do not forget to pierce it in several places - it will turn out juicier. This dish mixes well ground and tomato sauce. Just fill it with white first, then red, then white again. Your dish will have a very beautiful appearance.

In milk sauce for meat, you can add black pepper, garlic and other hot seasonings. It turns out quite original.

Sweet milk sauce brings back the memories of kindergarten. Remember, for a snack there they gave a casserole, watered with something subtly delicious. It was a milky sweet sauce. To prepare it, add sugar, vanillin, 1-2 yolks to the main gravy to taste. If desired, you can add a little sweet condensed milk.

Milk gravy can be the main ingredient in cake cream. Cook a very thick milk sauce, cool, add 1-2 yolks, crushed with sugar, whipped protein. Remove the butter from the refrigerator, allow it to “melt” at room temperature for 3-4 hours and gradually add the finished product to the oil, continuously stirring it. Put sugar to taste, add vanilla, if desired - a couple of drops of rum, zest of lemon or orange. Try, fantasize and create! Enjoy your meal!


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