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Recipe cream sauce no cream

Thick or heavy cream, which are often indicated in recipes for traditional French and Italian sauces, this is cream, the percentage of fat content of which is not less than 36%. They give the sauce a particularly rich taste, but for homemade dishes it is sometimes desirable to do without it. high level saturated fats. Or at the moment you simply do not have cream on hand. Fortunately, it is possible to make a versatile creamy white sauce with less fat and more simple ingredients that you may have in your refrigerator.

Ingredients:

Whole milk - 300 ml
Butter - 50 g
Flour - 2 spoons
Salt - half a teaspoon
Black pepper

1. On very low heat, melt in a saucepan butter until it becomes liquid and begins to boil.

2. Without removing the saucepan from the heat, beat the melted butter with a fork and gradually add the flour. Stir very quickly for 3-5 minutes to fully combine the mixture.

3. Turn up the heat to medium. Keep interfering.

4. Add salt to the butter-flour mixture. Stir for a few seconds until the mixture starts to bubble.

5. In the meantime, heat the milk and pour it into the saucepan with the butter-flour mixture as soon as it starts to boil. This will help prevent burning.

6. Stir vigorously without stopping, otherwise the sauce may burn. The liquid from the sauce will begin to evaporate and decrease in volume.

7. Stir the sauce for 5-10 minutes until it reaches the desired consistency. The longer you keep the sauce on the stove, the thicker it will become. There are no set rules for the thickness of the sauce, just make it as you like.

Notes:

Measure and prepare everything ahead of time the right ingredients before even starting to make the sauce. So you do not have to go to the closet or refrigerator, being distracted from stirring.

Add any spices and seasonings to the sauce, depending on what dish you are preparing the sauce for. For example, for vegetables, add 100 g of cheddar cheese per final stage sauce preparation. And for seafood, you need alfredo sauce, which is obtained by adding 50 g of parmesan, 3-4 cloves of lightly fried garlic and a few parsley leaves. Try various variations to each of the dishes, as the possibilities of combinations are endless.

For a thicker sauce, add more butter.

If you want, you can use olive oil instead of butter in the same amount. This option is especially good for making alfredo sauce.

You can also use low-fat milk, but be aware that this will increase the cooking time of the sauce, and it will not be as tasty for you.

If the flour remains raw while mixing the flour and butter, whatever sauce you make will taste good. raw flour. Taste the sauce as it cooks so you know the flour is done before you add the other ingredients.

milk sauce may include absolutely different ingredients. But in any case, such a filling turns out to be very tasty and fragrant. It can be added to completely different dishes. For example, it is good to water cutlets, meatballs, fried sausages and other meat products, as well as side dishes.

Today we will tell you about how you can easily and quickly make milk sauce at home. To do this, you do not need many different and outlandish products.

Milk sauce: a classic recipe

This sauce can be used while cooking. various dishes. For example, they are good for stuffing potato croquettes, sweet donuts, and also used for baking fish and meat. In addition, such a product is often used as a gravy for pancakes, cereals and other side dishes.

But before you make milk sauce, you should definitely decide what you need it for. After all, depending on the goals, it can be thick or liquid, sweet or not.

So, should you prepare a classic milk sauce? The recipe for this fill involves the use of:

Foundation preparation

These ingredients are designed to make a thick milky sauce. If you need medium density gravy, then the first two ingredients should be taken in the amount of 2 large spoons. If you need to get liquid sauce, then it is advisable to take only 1 large spoon.

After all the ingredients are purchased, you should start preparing the base. To do this, dry white flour on the hot pan. At the same time, it is not necessary to bring it to a color change. It is only necessary to lightly fry it until a barely noticeable smell of a roasted nut appears. Next, the product must be cooled.

We need this process so that the preparation of milk sauce becomes pleasant, not problematic. After all, calcined flour mixes well with any liquid, without contributing to the appearance of lumps. It should also be noted that roasting it eliminates the paste smell and makes the sauce more palatable.

Final stage

After the flour has been subjected heat treatment, to which should be added fine salt, and also pour in a smaller part of the milk. Next, all the ingredients must be thoroughly mixed, while breaking all the lumps formed. In conclusion, it is necessary to pour the rest of the milk into the resulting mass and cook it over low heat for about 6 minutes. At the very end, add butter to the sauce, mix everything thoroughly and boil again.

Serve right to the table

Now you know how to make a classic milk sauce recipe. After the filling is done, it can be safely used for its intended purpose. It should be noted that this sauce is very tasty and fragrant.

Making milk sauce for meatballs

If you cooked cutlets for dinner, but they turned out to be too dry, we recommend that you separately make gravy for them. Ideally, if it is dairy.

So, for cooking delicious and fragrant sauce We need:

white flour (preferably sifted) - 2 full large spoons;
creamy fresh oil- about 4 large spoons;
country fat milk - 2 full glasses;
fine salt, ground allspice - add to taste;
nutmeg - 1/4 of a dessert spoon;
egg yolk - from 1 egg;
hard cheese- about 70-80 years.

Cooking method

Milk sauce for cutlets is easy and simple. To do this, you need to take a saucepan or a frying pan, and then melt the butter in it and lay out the white flour. It is recommended to fry the last ingredient until a golden hue appears. Gradually, to the resulting mass, it is necessary to pour fresh village milk. In this case, it is recommended to stir the sauce regularly with a spoon so that unpleasant lumps do not form in it.

After you have formed a fairly liquid mass, it should be cooked over low heat until it thickens. In the process of heat treatment, the sauce must be flavored with salt and allspice, as well as grated hard cheese and nutmeg.

Last but not least, raw milk should be put into the milk gravy. egg yolk. Moreover, it must be quickly mixed with other ingredients. This will prevent it from rolling.

Serve right to the table

As you can see, preparing the sauce for cutlets is not very long and difficult. After the products are mixed, the milk gravy should be removed from the stove and immediately used for its intended purpose. As a rule, such a sauce is very often used to serve meat dishes, including homemade meatballs.

Making a simple sweet sauce

Sweet milk sauce can be used as delicious addition to pancakes, as well as various casseroles and cheesecakes. It cooks up pretty quickly. It should be noted that it contains such a natural component as honey. If you don't like this product, then it can be easily replaced with regular sugar.

So, to create a sweet milk sauce, we need:

any fresh honey - a large spoon;
non-rancid butter - a large spoon;
country fat milk - about 300 ml;
sifted white flour - 1.5 large spoons;
vanillin - apply to taste.

Cooking process

Before you do sweet sauce melt the butter over very low heat and fresh honey. Next, add the sifted flour to the resulting mixture and mix it thoroughly, rubbing the resulting lumps.

After the described actions, it is required to slowly pour in the village milk into the same bowl, and then boil the whole mass. The heat treatment of these products should not exceed two minutes.

After boiling the ingredients, add a little vanillin to them, and then mix well and remove from the stove. After cooling the sauce a little, it can be immediately presented to guests.

If you notice that lumps remain in the cooled milk gravy, then it is easy to get rid of them using a mixer or blender.

Making mushroom sauce

Creamy mushroom sauce can be used as a tasty and aromatic gravy for any side dishes. To prepare it, we need:

sauce preparation

To make such a gravy, you should wash the mushrooms well, and then chop them in a blender along with the onion heads. Next, the ingredients need to be put in a pan and fried in oil with the addition of pepper and salt.

While the champignons are being cooked, you can start preparing the filling. To do this, add the sifted flour to the cream and beat them with a whisk until all lumps are eliminated. After that, the resulting mass must be poured into the fried mushrooms and onions, and then quickly mix and bring to a boil.

Serving to the table

For cooking you will need:

1. Milk - 1.5 cups + 2-3 tbsp. l.
2. Cream - 0.5 cups.
3. Flour - 1.5 tbsp. l.
4. Butter - 50 gr.
5. Salt - to taste.

Detailed recipe with photos.

Creamy milk sauce.

I give you the recipe creamy milk sauce.

For cooking we need:

For cooking.

1. Milk - 800 gr.

2. Meat broth or water - 150 gr.

3. Flour - 40g.

4. Butter - 40 gr.

5. Onion - 250 gr.

6. hot red pepper - to taste.

7. Salt - to taste.

Milk sauce with cancer oil.

Gradually pour into medium thick milk sauce. fish broth, boiled with truffles, and heat to a boil, stirring with a spatula; after 5 - 7 minutes pour boiled cream, put salt, red hot peppers and stir. Strain the sauce through a fine sieve, season with cancer oil and lemon juice or citric acid.

This sauce can also be prepared without truffles.

For cooking.

1. Milk sauce - 300 ml.

2. fish broth - 500 gr.

3. Cream - 150 gr.

4. Cancer oil - 100 gr.

5. Truffles - 150 gr.

6. Hot red pepper - 1 gr.

7. Lemon - 1 pc.

8. Salt - to taste.

Sauce is served with boiled stewed fish dishes.

And I, as always, wish you -

Any, even not very successful dish, will sparkle with new shades of taste if you add sauce. Meat and pasta, lasagna and pancakes - everything will be better with such a savory addition. Bechamel, or as it is also called milk sauce, is one of the most popular in European cuisine. It is the basis for many other gravies and dressings.
Dairy sauces are easy to prepare, and the ingredients for them can always be found in any kitchen. Fresh herbs can be substituted for dried ones. It is permissible to take ghee or any refined vegetable oil.

Milk sauce with garlic

This sauce is a combination of two - Bechamel (butter, milk, dried flour) and Pesto (basil, cheese, garlic, nuts). It turns out a peculiar taste: on the one hand, soft, thanks to the milk-oil base, on the other, spicy and spicy, due to garlic and basil.
To some, it may seem too "variegated", but those who love spices will certainly appreciate the subtle play of taste contrasts.

Taste Info Sauces

Ingredients

Cow's milk - 150-200 ml;
Wheat flour - 1 tbsp. l.;
fresh garlic- 1 clove (small);
Basil - 2-3 sprigs (leaves only);
Hard cheese - 60 g;
Cow butter - 1 tbsp;
Walnuts- 1 core;
Sea salt.

How to make Garlic Milk Sauce

Flour for milk sauce must be dried in a pan. Take it a little more, taking into account the fact that the part cannot be collected from the bottom. Also make sure that the pan has not retained the smell of the dish previously cooked in it, otherwise the sauce can be ruined. Wipe the skillet thoroughly with a paper towel before adding flour.
Flour does not need to be fried, it should only be dried a little to become more crumbly.
Dissolve dried flour in a small amount milk so that there are no lumps.

Grate or slice the cheese ahead of time.

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

Boil the remaining milk and pour in a thin stream the part in which the flour is dissolved. While pouring the liquid with flour, at the same time quickly stir the milk in the pan so that no lumps form. After a few seconds, add the cheese and stir the mass until it melts. At this stage, you can make the sauce thinner by adding hot milk to it.

Put the basil, nuts and garlic into the hot mass, remove from heat.

Transfer the sauce to a gravy boat and set aside. It can be served with meat, pasta, dumplings, pasta and potato casseroles.

Milk mushroom sauce

A good addition to pasta, potatoes or cauliflower is milk sauce with dried porcini mushrooms. Its taste is quite bright and perfectly emphasizes the main dish. In addition to vegetables, it can be served with boiled lean meat such as chicken or veal.

Ingredients:

Natural cow's milk of the highest fat content - 200 ml;
Dried white mushrooms or boletus mushrooms - 10-15 g;
Fresh garlic - 1 clove;
Vegetable olive or sunflower oil refined - 30 ml;
Fresh fragrant herbs- sage and thyme - one branch each;
Parsley greens.
Salt to taste.

Cooking:

grind dried mushrooms manually or with a blender. You can leave a few pretty large pieces This will add extra flavor. You don't need to soak the mushrooms.
Peel the garlic and finely chop it.
Heat the oil in a deep saucepan, put chopped garlic and whole sprigs of aromatic herbs into it. Heat until a pronounced spicy aroma appears.
Add the mushrooms to the saucepan and sauté them a little.
Pour the milk into the saucepan, while constantly stirring it. Heat until the mass thickens.
Before serving, remove the aromatic herbs from the sauce and sprinkle with fresh chopped parsley.

Milk sauce with onions

Soubise or soubis - French onion-milk sauce, prepared on the basis of classic bechamel. It is served with meat or fish.

Ingredients:

Butter cow - 60 g;
White wheat flour - 30 g;
Cow natural milk whole - 250 ml;
Shallot or white onion- 2 large;
Sour cream or cream - 50 ml;
Salt, nutmeg.

Cooking:

Prepare the "roux", the base of the béchamel. Melt half of the butter in the pan. Sprinkle flour and fry for 5 minutes. Pour in the warm milk and heat until the sauce thickens. Be sure to stir so that there are no lumps.
Melt the remaining butter in another pan. Peel the onion, cut into rings and fry until soft. Ready onion chop with a blender.
Heat the bechamel and add the grated onion, salt, nutmeg, and sour cream to it. Reheat the subis for about a minute and serve.

teaser network

Milk cheese sauce

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

Ingredients:

Blue cheese - 150-200 g;
Natural cow's milk the highest fat content - 250 ml;

Cooking:

H cut the cheese into cubes.
Boil milk in a thick-bottomed ladle.
Lower the cheese to it and cook over low heat, stirring, until it is completely dissolved.
Heat the gravy boat, pour the contents of the pan into it and serve immediately for dinner.

milk cream sauce recipe

If the usual milk-based bechamel seems too boring for you, prepare a version with the addition of cream. This sauce goes well with spaghetti.

Ingredients:

Creamy cow butter- 100 g;
Fine white wheat flour - 100g;
Cow natural milk - 0.5 l;
Natural cow cream - 100 ml;
Parmesan or any hard cheese - 200 g;
Yolks quail eggs- 4 things. (or 2 chicken);
Salt, nutmeg, freshly ground white pepper - to taste.

Cooking:

Dissolve the butter in a thick bottomed saucepan. Using a strainer, pour in the flour and fry it until caramelized;
Heat the milk and carefully add it to the flour and butter, stir and cook until thickened, about 15 minutes.
Grate or cut the cheese, separate the whites from the yolks.
To ready sauce add cheese, quail yolks, spice cream and salt. Bring to a boil, stirring constantly and remove from heat.

Milk mustard sauce

If you decide to cook a turkey, rabbit or duck, serve the meat with milk mustard sauce. It is quite spicy, but it does not overlap the taste of the main dish.

Ingredients:

Whole cow's milk - 100 ml;
The white part of the leek - 1 pc;
Wine white semi-dry or dry - 200 ml;
Fresh garlic - 2 cloves;
Meat broth - 300 ml;
Grain mustard - 2 tbsp. l.;
Dried thyme - 3 g;
Melted butter - for frying;
Salt.

Cooking:

Cut the leeks into half rings.
Heat up in a saucepan melted butter and fry the onion. Pour in the wine and simmer for about 10 minutes.
Pour in the broth, add mustard and spices, reduce heat and cook for 20 minutes.
At the end of cooking, add milk, bring to a boil and remove from heat.
If desired, dried mushrooms can be added to the sauce.

To prevent lumps from forming in the sauce when adding flour, pour it with a strainer. If it doesn’t help, don’t worry - wipe the sauce through a sieve or punch with a blender. In addition, when kneading, you can use not a spatula, but a whisk.
In addition to flour, you can use grated vegetables, such as zucchini or cauliflower, or starch to thicken the sauce. The latter should be added very carefully so that jelly does not turn out.
Never replace milk or sour cream with mayonnaise in recipes that require heat treatment - this cold sauce for salads. Try to cook classic bechamel, you will definitely succeed.

The French are sure that the main thing in any dish is the sauce. And there's no reason not to believe it true connoisseurs tasty food, because they know a lot about it no less than in fashion or love. Among the most popular sauces include dressings prepared on a milk basis. Their delicate texture, pleasant creamy color and, of course, charming soft taste will make the usual lunch or dinner much more interesting, nutritious and tastier. Distinctive feature of all dairy seasonings lies in the ability to create various flavor variations, ranging from classic creamy sauce to tart sweet or even smoked-salty notes.

Probably every experienced hostess today knows how to make milk sauce for cutlets and other meat dishes. With such a dressing, the meat is even more tender and aromatic, while the recipe has a completely simple composition that does not threaten the family budget.

You will need:

Milk - 0.5 l
Butter - 2 tablespoons
Wheat flour - 2 tablespoons
Fresh parsley - 1 small bunch
Fresh dill - 1 small bunch
Salt - to taste
Black pepper, ground - to taste

Servings - 4

Cooking time - 20 minutes

French cuisine classic

The presented recipe for a classic milk sauce often becomes the basis for other, more complex gas stations. In its composition, there is always an oil-flour mixture, which French chefs call "white roux". Flour for such a base must be calcined in a pan - with or without oil. This procedure allows you to achieve a very special structure of the product, which does not allow lumps to form when milk is added.

To prepare perfect sauce, it is recommended to use good dishes with a non-stick coating, since both flour and milk can easily burn, it’s worth a little distraction or undermixing the dressing. It should be noted that it is impossible to boil such gravy, since it will instantly lose its characteristic texture and acquire an unpleasant taste.

Pour 2 tablespoons into a heated pan wheat flour. It is not necessary to warm up the product for a very long time, achieving a rich creamy shade - it is enough just to achieve the appearance of a pleasant nutty aroma. After that, the container must be removed from the heat and slightly cool the flour.
Pour the slightly cooled flour into a saucepan, then immediately add salt and pepper to it in required quantity. Now slightly warmed milk is poured into the mixture. It is better to do this in batches, so that it is easier to stir the flour and eliminate the lumps that have appeared. After that, the sauce is put on fire and warmed up for 5-7 minutes, with constant stirring, without bringing to a boil.
After the specified time, butter is poured into the saucepan; the mass is heated again until the butter is completely melted. The dressing is removed from the heat, after which finely chopped greens are added to it (ideally, it should be chopped in a blender). The sauce is infused under a closed lid for 20 minutes, after which it can be served or used for cooking.

If you want to prepare the base for another dressing - for example, vanilla sweet or spicy milk sauce - the recipe will not include salt, pepper and herbs. The base is cooked in the same way as the standard version of the seasoning, and only after adding oil to it can other ingredients be introduced. In sweet sauces instead of salt is added granulated sugar or powdered sugar, in spicy - a variety of spices, spices, even hot peppers. Knowing classic version milk sauce, the hostess gets the opportunity to experiment with flavors every time.

Innings

Milk gravy can be used both as an independent sauce, served separately at the table, and used in the process of cooking. For example, classic recipe cutlet in milk sauce includes roasting meat product, pre-filled with milk dressing. During heat treatment, the sauce turns into a soft creamy "icing" that covers the cutlets. But, of course, dressing goes well with other dishes:

You can serve gravy not only with cutlets, but also with other meat dishes that go very well with milk gravy. It could be beef stew, baked chicken or juicy pork chop - in any case, the spicy or spicy taste of meat will be complemented by a soft creamy flavor of the sauce.
An excellent addition will be the sauce for a variety of casseroles made from potatoes and vegetables. It turns out beautiful diet dish, which has a complete set nutrients and excellent taste.
Lungs vegetable dishes – diet stew or steamed vegetables - no less worthy company for milk sauce.
For filing fish dishes dairy dressing is prepared very often. To emphasize the taste of fish, garlic and onions may be included in its recipe, but the classic version of gravy can also decorate the dish.

The list of opportunities that milk sauce opens up for the hostess is endless! It's lovely culinary trick, allowing you to make appetizing and very tasty dish for Sunday family dinner without unnecessary time and money.