Sour milk sauce. milk sauce

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

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.

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.

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.

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:

Fry the flour in a dry frying pan until a delicate creamy shade appears. But overcooking to brown shades is not worth it.
Without removing the pan from the heat, rub the butter into the flour. Salt.
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:

Melt the butter in a saucepan, rub the flour into it and fry until a delicate creamy shade appears.
Introduce hot milk in portions, each time carefully rubbing the sauce.
Wait for the boil and boil the sauce (reducing the heat to a minimum) for 8-9 minutes.
Mix sugar with vanilla and a small amount of hot (previously boiled) water.
Rub the sweet solution into the sauce and wait for another boil.
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:

Cook the classic sauce according to the above recipe.
Boil chicken broth.
Stir the hot broth into the sauce in batches.
Pour in the grated cheese and heat on the stove until the cheese is completely melted.
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:

Cut the peeled onion and cleanly washed mushrooms into different plates.
Fry onion and mushroom pieces in butter. You can do this together or separately.
Fry the flour in a dry frying pan until a delicate creamy shade appears.
Combine the flour with milk, introducing it in parts and rubbing each portion made until smooth.
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:

Grate the garlic and ginger, chop the parsley.
Fry the flour in a dry frying pan until a delicate creamy shade appears, pour in milk in portions. Rub thoroughly.
Add butter, garlic, ginger, salt and pepper and parsley to the thickened milk.
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:

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.
Cottage cheese, which remains after the whey leaves, mix with salt, mashed garlic and chopped herbs.
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:

Place all ingredients in a large bowl and combine with a blender.
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:

Peel the chili from the seeds, garlic - from the husk, chop. Boil shrimp.
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.
Remove from heat, add garlic and soy sauce.
In the melted butter in a saucepan, add chili and, warm up and pour in the shrimp.
Wait until it boils and pour into a gravy boat.

Dairy sauce for diet No. 5

Adding this versatile sauce to Diet 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:

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

In Caucasian cuisine, spicy sauce based on fermented milk products with herbs and spices is very popular. In Armenian cuisine, it is called skhtor-matsun and is prepared on the basis of matsun - an analogue of curdled milk, koumiss, ayran, matsoni, katyk - in every national cuisine there is a fermented milk product) with the addition of garlic. Since it takes several days to prepare matsun, I follow a simple path - from ordinary kefir or sour cream I make a simple but very tasty garlic sauce with spices. A similar Georgian sauce is prepared on matsoni. Ossetian sauce Tsakhton is very similar to this recipe. We used to call this sauce tsakhton. Along with tsakhton, my family is very fond of Georgian and Greek. All caucasian cuisine recipes on .

Compound:

Sour cream - 250 grams
Water - 3 tablespoons (optional)
Spicy greens - cilantro, basil, dill, tarragon
Coriander - 1/2 teaspoon
Salt - 1/3 teaspoon
Black ground pepper - 1/2 teaspoon
Garlic - 2-3 cloves
Dried herbs, spice mix - 1/2 teaspoon

How to cook spicy sour-milk garlic sauce with fresh herbs based on Caucasian sauces tsakhton, skhtor-matsun and yogurt

To prepare the tsakhton sauce, you can leave the consistency of sour cream. But I like to pour the sauce over the dish, so I dilute the sour cream with water. Or I cook the sauce on kefir, it does not need to be diluted. Crumble greens - fresh cilantro, basil, dill. Finely chop the garlic.

Prepared fresh herbs and garlic

Prepare the right amount of pepper, coriander, a mixture of spices (you can use a ready-made mixture like suneli hops, I have dried marjoram, mint, thyme, paprika).

Prepared spice mix

Add to milk base, mix well.

Cover with a lid and put in the refrigerator overnight. The next day you will have a spicy and spicy refreshing sour milk sauce that will decorate almost any meat, fish, vegetable dish, suitable for fresh vegetables. It can be used as a marinade and dressed in salads. Even the usual Borodino bread or a piece of pita bread with spicy garlic sour-milk sauce tsakhton is delicious, you won’t come off.

Spicy garlic sour-milk sauce based on Caucasian cuisine with fresh herbs and spices is ready. The tsakhton sauce has only one drawback - no matter how you make it, it always ends earlier than the dish for which it is prepared.

And a small digression - in my family they always prepared a simple sauce of kefir, fresh herbs, garlic and grated peeled fresh cucumber, similar at once to the recipe for zakhton and Greek sauce given here. This sauce was called "purtush". With the advent of the Internet, I looked for it in the recipes of Armenian, Azerbaijani and Georgian cuisine and did not find it ... If anyone came across, do not take it for work, write, I will be very grateful, I'm curious where the name came from.

Diversify your usual dishes with the best milk sauce recipes. On our site - the most wonderful options with fresh, sour and soy milk. With herbs, garlic, spices and butter, croutons, mushrooms, spinach and cheese. Classic Bechamel, Cheddar, Blue Cheese and Caesar. Dessert sauces with raisins, oranges and vanilla.

A sauce is not an independent dish, but something that can shade and ennoble the taste of the main dish, add a certain delicacy and even completely change it. The peak of popularity in the invention of sauces was in the late eighteenth and early nineteenth century. Since seasonings were very expensive then, the authors of sauces were mostly rich nobility.

The five most commonly used ingredients in milk sauce recipes are:

Interesting recipe:
1. Pour milk into a saucepan.
2. Put an onion, cloves, bay leaf there.
3. Warm up but do not boil the milk.
4. Cut off the crust from the stale bread.
5. Put it in the milk-spicy mixture.
6. After it is completely absorbed, boil.
7. Remove laurel and cloves.
8. Boil again, stirring thoroughly.
9. Cool a little and beat with a mixer.
10. Add butter, nutmeg. Salt and add freshly ground black pepper.
11. Serve warm.

Five of the fastest milk sauce recipes:

Helpful Hints:
. If the milk sauce is not stirred while heating, it can stick to the bottom of the saucepan and even burn.
. In addition to nutmeg, you can add curry, Provencal herbs, basil. Depending on the seasoning, a completely different flavor tone will be obtained.
. The sauce is ideal for fish, meat, vegetables.

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.

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.

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

Helpful Hints

Your milk is sour ? Do not waste this wonderful product under any circumstances. Compared to fresh milk, the benefits of sour milk are much higher.

There are a lot of options for using sour milk, from cooking to use in cosmetology.

We will give you some tips so that you can use this product to your advantage.

Recipes from sour milk

1. Homemade cottage cheese

If you have 1.5-2 liters of milk left, you can make wonderful cottage cheese. It will come out about 200 - 400 gr. To do this, you will need sour milk, two pots for a water bath, a colander and cheesecloth. Pour the milk into a smaller saucepan and place it over a water bath. When the water boils, follow the milk. The milk will begin to curdle, separating into flakes and whey.

It is important not to overheat the milk, otherwise the cottage cheese will turn out dry. Once the whey has separated, remove the pan of milk and set aside. Pour the resulting mass into a colander lined with gauze and wait until it cools down. When the liquid drains, wrap the curd in cheesecloth and hang until the whey stops dripping.

2. Delicious pastries

From sour milk, you can cook a lot of delicious dishes: lush pancakes, pancakes, pies, bread. The dough on sour milk is airy and quickly rises. We recommend you pancakes with sour milk.

Ingredients:

Milk 500 ml.
Wheat flour 1 cup
Chicken egg 2 pcs.
Soda 1/2 tsp
Salt, sugar to taste

Add eggs and salt to milk. sugar, soda and beat with a whisk. Add flour and stir until the consistency of thick sour cream. There is one secret here - the flour must be mixed so that the dough remains lumpy.

When the dough is ready, place the bowl of dough in a pot of hot water (not boiling water), cover with a towel and leave to rest for 15 minutes. Heat the oil in a frying pan and fry the pancakes. Do not mix the dough - just pick it up with a spoon and spread it on the pan.

3. Marinate the meat

Lactic acid, acting on the fibers of the meat, makes it unusually tender. In the Caucasus, meat has long been marinated in sour milk, and Georgian shish kebab is considered the most delicious. You can use any meat and any spices.

The simplest recipe is meat, onion, salt, pepper and sour milk. Salt and pepper the meat, cut the onion into rings. Put the meat and onion in a bowl, pour in the sour milk to cover all the meat and refrigerate for at least 2 hours. Roast on skewers or in a pan, and enjoy delicious and tender meat.

The use of sour milk

4. Use like cosmetics

Do you think sour milk is used only in cooking? It can also be used for skin and hair care. Milk improves the texture and tone of the skin, penetrates the cells and moisturizes them, relieves flaking and promotes the formation of collagen. Try to use it for daily washing, baths, preparation of compresses, cosmetic masks and just for wiping your face.

We offer you a recipe for a mask for weakened and damaged hair:

1 glass of sour milk
2 tbsp. l olive oil
2 drops of lavender essential oil
2 drops rosemary essential oil

It is good to soak the hair along the entire length, cover the head with a bag and a towel, leave for 30-40 minutes. Then wash off with shampoo.

5. For pets