Sauce milk flour butter butter as it is called. Milk sauce for fish

So, for the classic bechamel recipe, we need products that every housewife usually has in the refrigerator: milk, butter and flour. All! This is enough to make the base for the sauce.

Often in recipes there are such equivalent replacements: butter - for margarine, flour - for starch.

Previously, I was calm about margarine, but over time, firstly, I realized that such fat often contains vegetable components, and secondly, no matter how margarine makes the dish cheaper, you will still feel a difference in taste. It tastes better with butter, but I won’t insist too much.

As for starch, it can serve as a sauce thickener, but the technology for introducing it into the sauce is somewhat different (I will talk about this in more detail at the appropriate stage).

Before preparing the sauce, be sure to collect all the ingredients so that they are at your fingertips. Because the sauce cooks very quickly and will require your constant attention. Therefore, let's start by measuring the right amount of flour and butter and grating hard cheese.

For 1 glass of milk, take 2 tablespoons of flour and 2 tablespoons of butter if you plan to make a thick milk sauce. So thick that it sticks to a piece of fish, sliding heavily onto a plate. If you need a rarer sauce, then take 1.5 tablespoons of flour and butter. If desired, make a rare sauce - 1 tablespoon. A rare sauce is often prepared in order to stew or bake a dish in it.

You can use any cheese for the sauce. Which one you take - you will get such an accent of taste. I used regular hard cheese ("Russian") because I wanted to enhance the creamy, milky notes of the sauce.

First of all, we send butter to a hot frying pan and melt it. Watch carefully - the oil should not boil. Enough to melt it.

Now gradually add the flour to the butter. Add little by little, stirring all the time. No need to overcook the flour. Let it be slightly golden in color, the whole oily-flour mixture should be the color of ripe wheat. As a result, we got the so-called white roux (the term for French cuisine).

It could have been done differently. In a dry hot frying pan, calcine the flour, stirring thoroughly, then add the already melted butter into it. The end result should be the same in both cases.

If you use starch instead of flour as a thickener, then it does not need to be calcined or fried. Starch is immediately combined with milk, mixed and added to melted butter.

Add milk to the butter-flour mixture. I read different opinions about what temperature milk should be. For myself, I chose the easiest way - I add milk at room temperature to the pan. It’s easier for me and I didn’t notice any special pitfalls in using cold milk.

After adding milk, stir the sauce all the time and cook for about 4-5 minutes. At first it will seem to you that the sauce is very liquid, but it will take just a couple of minutes and the sauce will begin to thicken rapidly. At this stage, you need to add flavoring accents: salt, pepper, nutmeg, sugar and vanillin (for sweet dishes), etc. I limited myself to salt and grated cheese.

A very important nuance. No need to add acidic ingredients to the milk sauce. For example, such as: lemon juice, wine, vinegar and so on. The fact is that when adding acid, the sauce will almost certainly curdle. And then you have to redo everything. In the case of fish, it is better to pour the finished portioned piece with lemon juice, and only then put a spoonful of ready-made bechamel milk sauce with cheese on top.

Also, when thinking about the density of the future sauce, do not forget that you will add cheese. Cheese will add thickness and volume, which means you need to reduce the amount of flour and butter in advance (although my family likes milk sauce to be thick, so I put a small piece of cheese to the same 2 tablespoons of flour and butter). In addition, the cheese itself has a salty taste (especially blue cheeses), so be careful with salt.

Ready sauce is often recommended to strain. I do not have such a need - the sauce comes out uniform and beautiful. Therefore, I immediately serve it hot with pink salmon baked in a sleeve with spices and rose wine. I like to add an unusual taste and aroma to my dishes, so I flavored the sauce with a sprig of fresh catnip (a type of mint with lemon essential oils).

Any most ordinary dish of our daily menu can become a real culinary discovery thanks to sauces, sauces and dressings.

Sauces contain substances that stimulate the appetite and work of the stomach. Sauces give dishes a unique taste and appetizing appearance, increase their nutritional value. Sauces are not only served on the table in gravy boats as an addition to certain dishes, but they are also used for various purposes. They are prepared with thickeners (flour, starch) and without them. The basis is usually (meat, vegetable, mushroom), milk, sour cream, etc. Sauces without thickeners are prepared in oil: hot - in butter, cold - in vegetable.

Popular milk sauces easy to prepare and contain a small set of ingredients. They are prepared from milk and white flour browning with the addition of spices. They are used for meat, fish, vegetable, poultry and game dishes. Depending on the application, milk sauce can be of different consistency: thick, used for stuffing, medium density - for baking dishes, liquid - like a regular milk sauce.

milk sauce

Option number 1. thick sauce

Required: 900 ml of milk, 120 g of wheat flour, 120 g of butter, 8 g of salt.

Spasser the flour in butter, then gradually dilute the white hot sauté with hot milk, stirring constantly. Then put salt and boil for 5-7 minutes.

This sauce is used for stuffing chicken or game cutlets, croquettes. For stuffing a number of culinary products from pork, veal, chopped boiled mushrooms, browned onions and spices are added to the sauce.

Option number 2. Very thick milk sauce

For 1 liter of milk, take about 200 g of flour and fry it in a dry frying pan, in the oven, or on low heat on the stove, and then pour it into the milk with rapid stirring and heat the mixture for 5 minutes.

Such a sauce is sometimes used for binding in the manufacture of carrot and cabbage cutlets and meatballs, meat or poultry croquettes, etc.

Option number 3. Medium thick milk sauce

Required: 1 liter of milk, 100 g of wheat flour, 100 g of butter, 10 g of sugar, 3 eggs (yolks).

This sauce is prepared in the same way as thick milk sauce (see recipe). After cooking, cool the sauce to 70-80 degrees, add the yolks boiled with butter.

The sauce must be prepared immediately before using it. This sauce is used for roasting vegetables, meat, fish.

Option number 4. Liquid milk sauce

Required: 1 liter of milk, 50 g of wheat flour, 50 g of creamy milk, 10 g of sugar.

Prepared in the same way as a thick milk sauce, but with added sugar.

Liquid milk sauce is used to prepare dishes from fruits, cereals and pasta. If the sauce is served with cottage cheese or cereal dishes, you can add a little vanillin or dried and crushed orange peel to it.

If you do not need a large amount, or, conversely, you need more of it, you can always adjust the required amount of ingredients. And if at first it will be difficult for you to do this, use the recipes given below, which are calculated for approximately 400-500 g of the finished sauce.

milk sauce

For the liquid sauce you will need: 2 cups milk, 1 tbsp. a spoonful of flour, 1 tbsp. a spoonful of butter, salt.
For medium sauce: 2 cups milk, 2 tbsp. spoons of flour, 2 tbsp. tablespoons of butter, salt.
For thick sauce: 2 cups milk, 2.5 tbsp. spoons of flour, 2.5 tbsp. tablespoons of butter, salt.

Liquid, medium density and thick milk sauces differ in composition, but the method of preparing them is the same. Fry the flour in butter, then, stirring constantly, dilute it with hot milk, add salt to taste and boil for 5-7 minutes.

Liquid sauce is served with hot vegetable and cereal dishes. The sauce of medium density is used when baking vegetables, meat and fish. Thick sauce is used for stuffing.

Now, having mastered the wisdom of preparing the main milk sauce, you can diversify it to your liking, giving a flight of fancy, creating new options. Here are a few of them.

Madeira milk sauce

Would need: 3 cups cream or milk, ½ cup Madeira, 7 yolks, 100 g butter, ½ cup broth (fish or poultry), ground red pepper, salt.

Mix raw yolks with cold cream or milk and boil on a stove or water bath with continuous stirring, without bringing the mixture to a boil. When the mass thickens, remove it from the heat, add the broth, boiled wine, pepper and salt. Then strain the sauce, stirring, warm and season with butter.

Serve with stewed fish, game, poultry.

Milk sauce with cheese

Would need: 650 g of thick milk sauce, 250 ml of broth, 100 g of cheese (Swiss, etc.), 50 g of butter, ground red pepper, salt to taste.

Dilute thick milk sauce with hot broth. Put the grated cheese into the sauce and mix thoroughly. Season with butter, salt and red pepper.

Milk sauce with onion

Would need: 0.5 l of the main milk sauce, 150 g of onion, 25 g of oil, salt and black pepper to taste.

Chop the onion and sauté until golden brown. Add the main milk sauce and cook for 10 minutes. Then salt, pepper to taste, strain.

English sauce

Would need: 100 g of milk, butter and white bread, 1 onion, 1 cloves, salt to taste.

Grate white bread without crusts, stick a piece of cloves into the onion and put in boiled milk along with butter and salt. Cook for 15 minutes, remove the onion, and beat the rest of the mass with a whisk, adding cream.
Serve hot with boiled meat and poultry, separately serve potatoes, fried in circles.

And here is the famous bechamel sauce, which can be served not only with roast turkey, veal or beef, but also with simple boiled potatoes or pasta.

Option number 1

Required: 100 g butter, 0.5 l milk, 1 tbsp. a spoonful of flour, salt, ground white pepper, nutmeg to taste, 100 ml of meat broth.

Melt butter in a frying pan. Add flour, stir quickly with a spatula until smooth, heat the flour, preventing color change.
Pour in the broth, stir.

Then pour cold milk in a thin stream, stir, cook until thickened. Season with salt, white pepper and grated nutmeg to taste.

If you are not going to use the sauce right away, then transfer it to a suitable container. Heat up a piece of butter and pour over the sauce. This way you can store the sauce for several days in the refrigerator.

Option number 2

Required: 1 onion, 2 tbsp. tablespoons butter, 2 tbsp. tablespoons of flour, 1 liter of cabbage broth, 1 glass of milk, 1 teaspoon of salt, 100 g of cheese.

Peel the onion, finely chop and sauté in butter with flour. Add cabbage broth and milk. Boil, salt.

Serve sprinkled with grated cheese on top.

Dairy sauces for desserts

Milk sauces are also served with dessert dishes, dough products. But most often they are made sweet.

Vanilla milk sauce

Would need: 2 cups milk, 1 tbsp. a spoonful of flour or starch, 3 yolks, vanillin.

Dilute flour or starch with cold milk (1/2 cup). Grind the yolks with sugar, combine with diluted flour and gradually pour in ½ cup of hot milk. Flavor the mixture with vanilla and cook until thickened over low heat, stirring constantly. Remove sauce from heat and continue stirring until completely cooled.

Sweet milk sauce

Option number 1

Required: 1 liter of milk, 40 g of wheat flour, 40 g of butter, 120 g of sugar, vanillin, salt to taste.

Prepare white flour browning and dilute it hot with hot milk, stirring constantly, put salt, sugar, vanillin, previously dissolved in a small amount of hot water, and boil for 5-7 minutes.

Option number 2

You will need: 300 ml of milk, 2 eggs, ½ cup of sugar, 1 teaspoon of wheat flour, 1 teaspoon of vanilla sugar.

Grind sugar well with egg yolks and flour. Dilute this mass with hot milk and, stirring constantly, cook until boiling. As soon as the sauce thickens, remove it from heat, strain through a sieve or cheesecloth and add vanilla sugar.

To be continued…

Classic milk sauces are made from milk and white sauté with spices. Depending on the purpose, milk sauces can be of various densities.

1. MILK SAUCE
Purpose of the sauce: a thick sauce is used as a filling for stuffed chicken or game cutlets, croquettes, etc.; medium-thick sauce is used for roasting vegetables, meat and fish; liquid sauce is served with hot vegetable and cereal dishes.
Ingredients:
for thick sauce: milk 900, flour 120, butter 120;
for medium density sauce: milk 1000, flour 90, butter 90;
for liquid sauce: milk 1000, flour 50, butter 50, sugar 10.

Dilute the white hot sauté with hot milk, stirring constantly with a rake, add salt and boil for 5-7 minutes. Raw egg yolks can be added to a medium-thick sauce (3-4 pieces per 1 kg of sauce), and sugar, in addition to salt, can be added to a liquid sauce.

2. MILK SAUCE IS SWEET
Ingredients: Milk 1000, flour 40, butter 40, sugar 120, vanillin 0.1.

This sauce is prepared in the same way as liquid milk sauce (64), but more sugar and vanillin are added to it, previously dissolved in a small amount of hot water.

3. MILK SAUCE WITH ONION
Purpose of the sauce prepared according to the 1st method: served with roast lamb, cutlets, etc.
Ingredients: Milk 800, meat broth 150, flour 40, butter 40, onion 250, hot red pepper 0.01.
First way. Sauté finely chopped onion in oil so that its color does not change. Then pour a small amount of broth into the sautéed onion and simmer until cooked in a bowl with a lid.
Combine the onion broth with medium-thickness milk sauce (64) and cook for 5-7 minutes, then put salt, red hot pepper.
Stir the seasoned sauce, wipe and warm with the addition of hot milk.

Purpose of the sauce prepared according to the 2nd method: served with fried rabbit, boiled poultry, boiled meat, etc.
Ingredients: Milk 600, meat broth 300, butter 40, flour 4Q, onion 200, nutmeg 0.2, hot red pepper 0.01 or ground white 0.1.
The second way. Onion, coarsely chopped, boiled in milk. Then remove the onion from the broth and chop; prepare a white sauté from flour and butter, dilute with milk broth and pour in the broth, add pepper, salt, nutmeg, stir and cook for 5-7 minutes, then strain through a fine sieve. Put the chopped onion into the strained sauce and let it boil.

4. MILK SAUCE WITH CHEESE
Ingredients: Milk sauce 650, broth 250, cheese 100, butter 50, red pepper 0.01.

Dilute thick milk sauce with broth. Put grated cheese (Soviet, Swiss, etc.) into the sauce and mix thoroughly. Season with butter, salt and red pepper.

5. MILK SAUCE WITH CANCER OIL
Purpose of the sauce: served with boiled and stewed fish dishes.
Ingredients: Milk sauce 300, fish broth 500, cream 150, cancer oil 100, truffles 150, hot red pepper 0.1, lemon 1 pc.

Gradually pour the fish broth boiled with truffles into the milk sauce and heat to a boil, stirring with a spatula; after 5-7 minutes, pour in boiled cream, put salt, red hot pepper and stir. Strain the sauce through a fine sieve or cheesecloth, season with cancer oil (88) and lemon juice or citric acid. This sauce can be prepared without truffles.

6. MILK SAUCE WITH MADERA
Purpose of the sauce: served with game, poultry, crayfish tails.
Ingredients: Cream or milk 700, eggs (yolks) 7 pcs., Butter 100, broth (fume) 150, Madeira 100, red pepper 1.

Mix raw egg yolks with cold milk or cream and heat on a stove or water bath, stirring constantly with a whisk, without bringing the mixture to a boil. When the mass thickens, remove it from the heat, add a highly concentrated brown broth, boiled Madeira, season with salt and red pepper. Then strain the sauce through a napkin, heat, stirring, and season with butter.

Milk sauce is not complex, tasty, versatile and low-calorie. French "white roux" easily replaces many other sauces, equally well suited to salty (meat, fish) and sweet (desserts, casseroles) dishes.

Milk sauce can become:

• gravy for dishes;
• basis for other sauces;
• binder in minced meat;
• donut filling;
• filling for rice and casseroles.

Attention! Milk sauce tastes much better hot than cold.

Cooking features

1. Density.

• a thick sauce will turn out at a ratio of 3 tbsp. flour and 60 gr. oils for 150-170 ml of milk;
• medium - with a ratio of 3 tbsp. flour and 40 gr. oils 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.

Usually it is flour or starch. Flour must be fried without oil or fried in oil before being added to the sauce - this prevents lumps and the appearance of a nutty flavor.

Flour calcined without oil can be prepared for the future. Store it 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. It is impossible to boil the sauce when adding them; ideally, it should be cooked in a water bath.

1. Milk and butter.

Milk is most often used fresh. You need to introduce it into the sauce little by little, whisking the sauce after each introduction. In single recipes, sour milk or coconut milk is used.

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

1. Additives.

When adding spices and spices, the sauce is transformed.

Milk sauce muffles the sharpness and sharpness of the spices. It softens their taste even with a significant introduction.

Good options are achieved by making:

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

Adding lemon juice can curdle the sauce!

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

This sauce is very close to the French "", the recipe of which can be found here.

In the classic version, the sauce is good for fish, chicken and vegetables. They can fill potato croquettes, and adding sugar - donuts and pancakes.

The sauce is neutral, so it will absolutely harmoniously absorb any additives mentioned above. Knowing 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 a thick sauce: butter and flour - 2.5 tablespoons 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 shade appears. But overcooking to brown shades is not worth it.
2. Without removing the pan from the heat, rub the butter into the flour. Salt.
3. Introduce boiling milk in portions, each time carefully rubbing the sauce.

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

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

Sweet milk sauce

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

If desired, cinnamon can be added to the composition, granulated sugar can be replaced with honey, and butter with sesame.

Prepare:

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

Cooking steps:

1. Melt the butter in a saucepan, rub the flour into it and fry until a delicate creamy shade appears.
2. Introduce hot milk in portions, each time carefully rubbing the sauce.
3. Wait for the boil and boil the sauce (reducing the heat to a minimum) 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.

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

Prepare:

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

Cooking steps:

1. Cook the classic sauce according to the above recipe.
2. Boil chicken broth.
3. Stir the hot broth into the sauce in batches.
4. Pour in the grated cheese and heat on the stove until the cheese is completely melted.
5. Cool the sauce slightly, add oil to it and beat with a submersible blender.

Milk sauce with onions and mushrooms

The sauce is good with meat and vegetable dishes.

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

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. Cut the peeled onion and cleanly washed mushrooms into different plates.
2. Fry onion and mushroom pieces in butter. You can do this together or separately.
3. Fry the flour in a dry frying pan until a delicate creamy shade appears.
4. Combine the flour with milk, introducing it in parts and rubbing each portion made until smooth.
5. Combine thickened milk with onions and mushrooms. Wait until it boils and pour into a gravy boat.

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

If in this recipe wheat flour is replaced with oatmeal, and butter with olive oil, it will turn out, which will give new shades of taste 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 gr.;
• garlic - 1 clove;
• parsley - 20 g;
• salt, red pepper - a pinch each

Cooking steps:

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

Turkish sour milk sauce

The sauce goes well with vegetables - cucumbers, tomatoes, fried zucchini, salad. It's good with meat too. The main thing is not to oversalt and not leave “tomorrow”, as the shelf life of the sauce is short.

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 sour milk (curdled milk) into a colander, on the bottom of which gauze is laid in 3-4 layers and leave for several hours.
2. Cottage cheese, which remains after the whey leaves, mix with salt, mashed garlic and chopped herbs.
3. Close the mixture with a bowl and send for 2-3 hours in the refrigerator. All!

Asian Coconut 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 butter - 100 gr.;
• sesame oil - 2 tsp;
• lemon or lime fresh - 1 tbsp;
• honey - 0.5-1 tsp;
• fish sauce - 2 tablespoons;
• - 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 to a gravy boat.

Michel Roux Coconut Milk Sauce

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 tablespoon;
• garlic - 2 cloves;
• nutmeg (grated) - 1 pc.;
• white or black pepper - 1 pinch (can be without them);
• salt - 1 pinch.

Additionally prepare:

• butter - 100 gr. (or draining oil - 20 gr. and cream - 80 ml);
• green chili pepper (for example, Jalapeno) - 20 gr.;
• red chili pepper - 10 gr.;
• shrimp (peeled) - 250 gr. (Optional component, but highly desirable).

Cooking steps:

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

Dairy sauce for diet No. 5

Adding this versatile sauce to Diet No. 5 (for people with gastrointestinal, liver and gallbladder problems) will make the menu not so boring. The recipe is suitable for small children (kindergarten age) and for those who are struggling with obesity and eat, roughly speaking, one cabbage leaf.

In the original, the sauce is good for cheesecakes, casseroles, puddings and fruit cuts. If sugar and vanillin are excluded from its composition, then it will suit any steam dishes.

Prepare:

• milk - 50 ml;
• water - 50 ml;
• butter - 10 gr.;
• wheat or oatmeal flour - 1 tsp;
• sugar - 1 tsp;
• vanillin - a pinch.

Cooking steps:

1. Fry the flour in a dry frying pan until a delicate creamy shade appears, grind with butter, pour milk in parts.
2. Thoroughly grind the composition and boil it for about 10 minutes.
3. Dissolve sugar and vanillin in water, stir in the sauce and wait until it boils.
4. Remove from the stove and, if necessary, beat with a blender.

Those who were lucky enough to enjoy dishes with this gravy in their childhood know how harmoniously it goes with everything. It was served with everything: meatballs, cutlets, pasta and was often used for baking. We can confidently say that this is one of the most versatile sauces that housewives often use. This classic milk gravy recipe is just the thing to take your dish to the next level of flavor.

Ingredients

• Fat milk - 500 ml
• White flour - 2 tbsp. l.
• Butter - 60 g
• Salt - to taste

How to cook milk gravy: a step by step recipe

Before proceeding to cooking, it is worth noting that the ingredients are designed for average density. To get a liquid gravy, it is enough to reduce the amount of flour and butter by half.

1. Dry the white flour. This is some kind of "secret" to successful milk gravy, which, alas, many people neglect. Pour two large spoons of flour on heated frying pan and dry it. In no case do not bring to a color change, you just need a light roast. Then cool it down.
   Calcined flour will save you from hated lumps and easily mix with any liquid. It will also remove the gelatinous flavor from your gravy.

Clarification "just in case"

To cool means to pour the flour into another container, and not leave it in a hot pan. This is a mistake that beginners often make.

2. Once you're done with the flour, pour it into a saucepan or saucepan. Add salt and 1/4 of our milk to it.
3. Stir until all lumps formed are gone. Try to break them up as they appear, the quality of the gravy depends on these actions.
4. As soon as lumps stop forming, pour in the remaining milk. Cooking 6 minutes on low fire.
5. Then add butter, mix well and boil.

Clarification "just in case"

The concept of “boil”, surprisingly, seems to many to be superficial. Therefore, I will clarify that you should bring the gravy to a boil and immediately turn it off, and not wait until it boils away.

Secrets of milk gravy and what to serve it for

Depending on what dish it is intended for, in your plans, the recipe can be improved. For dessert, it is enough to replace salt with sugar. If serving is planned with fish or meat, you can add pepper and chopped greens to the composition. To give the dish a subtle flavor, try adding chopped nutmeg, which is often very useful.

Remember that everyone has their own tastes and it is better to serve gravy to guests separately from the dish.