How to make gravy from milk. Milk sauce. Milk sauces for dessert dishes

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

Sauces contain substances that stimulate appetite and stomach function. Sauces give dishes a unique taste and appetizing appearance, and increase their nutritional value. Sauces are not only served 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 base is usually (meat, vegetable, mushroom), milk, sour cream, etc. Sauces without thickeners are prepared in oil: hot - with butter, cold - with vegetable.

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

Milk sauce

Option #1. Thick sauce

You will need: 900 ml of milk, 120 g of wheat flour, 120 g of butter, 8 g of salt.

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

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

Option #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 while quickly stirring and heat the mixture for 5 minutes.

This sauce is sometimes used for binding when making carrot and cabbage cutlets and meatballs, meat or poultry croquettes, etc.

Option #3. Medium thick milk sauce

You will need: 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 baking vegetables, meat, and fish.

Option number 4. Liquid milk sauce

You will need: 1 liter of milk, 50 g of wheat flour, 50 g of butter milk, 10 g of sugar.

It is prepared in the same way as thick milk sauce, but with the addition of 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, on the contrary, you need more of it, you can always adjust the required amount of ingredients. And if you find it difficult to do this at first, use the recipes given below, which are designed for approximately 400-500 g of finished sauce.

Milk sauce

For liquid sauce you will need: 2 glasses of milk, 1 tbsp. spoon of flour, 1 tbsp. spoon of butter, salt.
For medium thick sauce: 2 glasses of milk, 2 tbsp. spoons of flour, 2 tbsp. spoons of butter, salt.
For the thick sauce: 2 glasses of milk, 2.5 tbsp. spoons of flour, 2.5 tbsp. spoons of butter, salt.

Liquid, medium-thick and thick milk sauces differ in composition, but the method of preparing them is the same. Fry the flour in butter, then, stirring continuously, 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. A medium-thick sauce is used when baking vegetables, meat and fish. Thick sauce is used for stuffing.

Now, having mastered the intricacies of preparing the basic milk sauce, you can diversify it to your taste, giving flight of imagination, creating new options. Here are a few of them.

Milk sauce with Madeira

Required: 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 cook on the stove or in a water bath with continuous stirring, without bringing the mixture to a boil. When the mass thickens, remove it from the heat, add broth, boiled wine, pepper and salt. Then strain the sauce, stirring, heat and season with butter.

Serve with poached fish, game, and poultry.

Milk sauce with cheese

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

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

Milk sauce with onions

Required: 0.5 l of basic milk sauce, 150 g of onion, 25 g of butter, salt and ground black pepper to taste.

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

English sauce

Required: 100 g each of milk, butter and white bread, 1 onion, 1 clove, salt to taste.

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

Here comes the famous one Bechamel sauce, which can be served not only with roast turkey, veal or beef, but also with simple boiled potatoes or pasta.

Option #1

You will need: 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, quickly stir with a spatula until smooth, heat the flour, avoiding color change.
Pour in the broth, stir.

Then pour in cold milk in a thin stream, stir, cook until thick. 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 a piece of butter and pour the sauce on top. This way you can store the sauce for several days in the refrigerator.

Option No. 2

You will need: 1 onion, 2 tbsp. spoons of butter, 2 tbsp. spoons 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 and flour. Add cabbage broth and milk. Boil, add salt.

Serve with grated cheese on top.

Milk sauces for dessert dishes

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

Vanilla milk sauce

Required: 2 glasses of milk, 1 tbsp. spoon of flour or starch, 3 yolks, vanillin.

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

Sweet milk sauce

Option #1

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

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

Option No. 2

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

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

To be continued…

Milk sauce is not complicated, tasty, versatile and low in calories. French “white roux” easily replaces many other sauces and goes equally well with salty (meat, fish) and sweet (desserts, casseroles) dishes.

Milk sauce can become:

• gravy for dishes;
• base for other sauces;
• binding component in minced cutlets;
• donut filling;
• filling for rice and casseroles.

Attention! Milk sauce tastes much better hot than cold.

Cooking features

1. Density.

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

This is usually flour or starch. Flour should be fried without oil or fried in oil before adding to the sauce - this prevents the appearance of lumps and the appearance of a nutty aroma.

Flour calcined without oil can be stored for future use. It should be stored 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. You cannot boil the sauce when adding them; ideally, it should be cooked in a water bath.

1. Milk and butter.

Fresh milk is most often used. You need to add it to the sauce a little at a time, whisking the sauce after each introduction. Some recipes use sour milk or coconut milk.

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

1. Supplements

When adding spices and spices, the sauce is transformed.

The milk sauce mutes the harshness and heat of the spices. It softens their taste even with significant additions.

Good options are achieved by adding:

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

Adding lemon juice can curdle the sauce!

The sauce presented in the basic recipe is suitable for people on any medical 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 for which can be found here.

In its classic version, the sauce is good for fish, chicken and vegetables. You can use it to fill potato croquettes, and add sugar to donuts and pancakes.

The sauce is neutral, so it will absolutely harmoniously absorb any of the additives listed above. Once you know 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 thick sauce: butter and flour - 2.5 tbsp 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 color appears. But you shouldn’t overcook until brown.
2. Without removing the pan from the heat, rub the butter into the flour. Add salt.
3. Add boiling milk in portions, thoroughly rubbing the sauce each time.

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

If lumps have formed in the sauce for some reason, break them up by passing 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 - to pour over pancakes, pancakes, cheesecakes, puddings or fruit salads.

If desired, you can add cinnamon to the composition, replace granulated sugar with honey, and replace butter with sesame oil.

Prepare:

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

Cooking steps:

1. Melt the butter in a saucepan, rub in the flour and fry until soft and creamy.
2. Add hot milk in portions, thoroughly rubbing the sauce each time.
3. Wait until it boils and cook the sauce (reducing heat to low) 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, and goes well with pasta and rice. For spaghetti and pasta, it is generally ideal.

Prepare:

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

Cooking steps:

1. Prepare the classic sauce according to the recipe above.
2. Boil chicken broth.
3. Stir the hot broth into the sauce in portions.
4. Add the grated cheese and heat on the stove until the cheese is completely melted.
5. Cool the sauce slightly, add butter and beat with an immersion blender.

Milk sauce with onions and mushrooms

The sauce is good with meat and vegetable dishes.

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

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. Chop the peeled onions and cleanly washed mushrooms into separate plates.
2. Fry onion and mushroom pieces in oil. This can be done together or separately.
3. Fry the flour in a dry frying pan until a delicate creamy color appears.
4. Combine flour and milk, adding it in parts and rubbing each added portion 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 balls.

If in this recipe you replace wheat flour with oatmeal and butter with olive oil, you will get something that will add new flavors 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 g;
• garlic – 1 clove;
• parsley – 20 g;
• salt, red pepper - a pinch

Cooking steps:

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

Turkish sour milk sauce

The sauce goes well with vegetables - cucumbers, tomatoes, fried zucchini, salad. It's not bad with meat either. The main thing is not to over-salt it and not leave it for “tomorrow”, since the sauce has a short shelf life.

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 the sour milk (yogurt) into a colander, at the bottom of which 3-4 layers of gauze are laid and leave for several hours.
2. Mix the curd that remains after the whey has gone off with salt, pureed garlic and chopped herbs.
3. Cover the mixture with a bowl and place in the refrigerator for 2-3 hours. All!

Asian coconut milk 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 oil - 100 gr.;
• sesame oil - 2 tsp;
• fresh lemon or lime juice - 1 tbsp;
• honey - 0.5-1 tsp;
• fish sauce - 2 tbsp;
• - 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 into a gravy boat.

Coconut milk sauce from Michel Roux

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 tbsp;
• garlic – 2 cloves;
• nutmeg (grated) – 1 pc.;
• white or black pepper – 1 pinch (you can do without them);
• salt – 1 pinch.

Additionally prepare:

• butter – 100 gr. (or drained butter - 20 g and cream - 80 ml);
• green chili pepper (for example, Jalapeño) – 20 gr.;
• red chili pepper – 10 gr.;
• shrimp (peeled) – 250 g (optional component, but highly desirable).

Cooking steps:

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

Milk sauce for diet No. 5

Adding this universal sauce to diet No. 5 dishes (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.

The original sauce is good for cheesecakes, casseroles, puddings and fruit slices. If you exclude sugar and vanillin from its composition, then it will suit any steamed dishes.

Prepare:

• milk – 50 ml;
• water – 50 ml;
• butter – 10 g;
• wheat or oat flour – 1 tsp;
• sugar – 1 tsp;
• vanillin - a pinch.

Cooking steps:

1. Fry the flour in a dry frying pan until a delicate creamy color appears, grind with butter, pour in the milk little by little.
2. Grind the mixture thoroughly and boil it for about 10 minutes.
3. Dissolve sugar and vanillin in water, stir into the sauce and wait until it boils.
4. Remove from heat and beat with a blender if necessary.

These sauces can be combined with any dish. Just try each one and see which one you like best.

Ingredients

• 2 tablespoons flour;
• salt - to taste;
• 450 ml whipping cream.

Preparation

Ingredients

• 3–4 cloves of garlic;
• 60 ml dry white wine;
• 240 ml whipping cream;
• 120 ml or fish broth;
• 50 g parmesan;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Melt butter in a frying pan over medium heat. Add chopped garlic and stir for 20-30 seconds. Pour in the wine, stir and cook for about 2 minutes until it has almost evaporated. Wine can be replaced with broth.

Add cream, broth and grated cheese and stir until smooth. Bring to a boil and cook for a few more minutes until the sauce thickens. Season with salt and pepper.

pinterest.com

Ingredients

• 50 g butter;
• 2 cloves of garlic;
• 200 g of mushrooms (champignons or);
• a pinch of ground nutmeg;
• salt - to taste;
• ground black pepper - to taste;
• 250 ml whipping cream.

Preparation

Melt butter in a frying pan over medium heat. Add finely chopped garlic and cook for a minute, stirring constantly.

Cut the mushrooms into pieces or slices, add them to the garlic and fry until golden brown. Add nutmeg, salt, pepper and cream. Reduce heat and cook, stirring, for another 5–10 minutes until the sauce thickens.

Ingredients

• 2 tablespoons butter;
• 2 tablespoons flour;
• 120 ml milk;
• 120 ml low-fat cream;
• salt - to taste;
• ground black pepper - to taste;
• a pinch of ground red pepper;
• 100 g cheddar cheese.

Preparation

Melt butter in a saucepan over medium heat. Add flour and, stirring constantly with a whisk, cook for a couple of minutes.

Pour in warm milk and warm cream, whisking the mixture. Cook, stirring, 5 minutes until the sauce thickens.

Remove the pan from the heat, add salt, black and red pepper and grated cheese. Stir the sauce until smooth.

epicurious.com

Ingredients

• 1 small onion;
• 60 ml freshly squeezed lemon juice;
• 60 ml dry white wine;
• 120 ml whipping cream;
• 8 tablespoons butter;
• salt - to taste.

Preparation

Cut the onion into very small cubes. Place them in a small saucepan, add lemon juice and wine. Stirring, cook over medium heat for 7-8 minutes until the mixture thickens.

Pour in the cream and whisk. As soon as the mixture begins to boil, reduce the heat and, stirring constantly, add a spoonful of oil. Season the sauce with salt and stir.

thekitchn.com

Ingredients

• 1 tablespoon flour;
• ½ teaspoon dried basil;
• ½ teaspoon Italian herbs;
• a pinch of ground black pepper;
• salt - to taste;
• 120 ml whipping cream;
• 120 ml milk;
• 100 g spinach;
• 2 tablespoons of grated mozzarella.

Preparation

Heat the oil in a saucepan or saucepan over medium heat. Add flour and stir for a minute. The mass should become homogeneous. Add basil, Italian herbs, pepper and salt and mix thoroughly.

Gradually add the cream, stirring constantly, and let the sauce boil. Pour in the milk and, stirring, bring to a boil again.

Add whole or chopped spinach, stir well and bring to a boil. Reduce heat and cook for 2-3 minutes. Add cheese and mix thoroughly again.

7 dishes with cream sauce

enmicocinahoy.cl

Ingredients

• several lasagna sheets;
• water;
• 1 tablespoon vegetable oil;
• 1 onion;
• 500 g beef;
• 300 g tomato paste;
• 4–5 tomatoes;
• salt - to taste;
• ground black pepper - to taste;
• a little butter;
• cream sauce;
• 200 g hard cheese.

Preparation

Cook lasagne sheets in boiling water according to package instructions.

Heat the oil in a frying pan over high heat and sauté the onion cubes until golden brown. Add the minced meat and fry for a few minutes until golden brown.

Add tomato paste, diced tomatoes, salt and pepper, reduce heat and cook, stirring, for another 10-15 minutes.

Grease a baking dish with butter and place some of the meat filling on the bottom. Cover with some lasagne sheets, spread with some of the cream sauce, sprinkle with some of the cheese and cover with a few more sheets.

Repeat layers. The last layer should be lasagne sheets, brushed with sauce and sprinkled with cheese. Bake in an oven preheated to 190°C for 25–35 minutes. Let the lasagne cool slightly for 10 to 15 minutes before slicing.

Ingredients

• 250 g fettuccine;
• water;
• 1 tablespoon butter;
• 300 g peeled shrimp;
• creamy garlic sauce;
• salt - to taste;
• ground black pepper - to taste;
• several sprigs of parsley;
• a little hard cheese.

Preparation

Place fettuccine in boiling water and cook until almost done. Leave about a glass underneath.

Melt butter in a frying pan over medium heat and add shrimp. Fry for about 1½ minutes on each side until cooked through.

Add the sauce, pasta and some of the remaining cooking water. Mix thoroughly and season with salt and pepper.

If the dish turns out a little dry, add more liquid from the fettuccine. Before serving, sprinkle the pasta with chopped parsley and grated cheese.

simplyrecipes.com

Ingredients

• 60 g flour;
• salt - to taste;
• ground black pepper - to taste;
• 4–6 chicken thighs;
• 3–4 tablespoons olive oil;
• 1 tablespoon butter;
• 60 ml;
• creamy mushroom sauce.

Preparation

Mix flour, salt and pepper. Dredge chicken thighs on all sides in the flour mixture. Heat olive oil in a frying pan over high heat and fry the chicken until golden brown.

Grease a baking dish with butter. Distribute the chicken thighs in one layer, skin side up, and pour over the broth. Bake at 180°C for 20–30 minutes until the meat is cooked.

Place the chicken on a platter and pour the sauce over it.

Ingredients

• 200 g horns;
• salt - to taste;
• water;
• cream cheese sauce;
• a little butter;
• 100 g hard cheese.

Preparation

Ingredients

• 1 kg chicken fillet;
• ½ teaspoon turmeric;
• ground black pepper - to taste;
• 1 teaspoon paprika;
• salt - to taste;
• 2 tablespoons butter;
• creamy tomato sauce.

Preparation

Cut the chicken into large pieces. Add pepper, paprika and salt, stir and leave for 15 minutes.

Melt butter in a frying pan over medium heat. Add the chicken and fry until almost done. Then add the creamy tomato sauce and simmer covered over low heat for another 10-15 minutes.

natashaskitchen.com

Ingredients

• 900 g salmon fillet;
• salt - to taste;
• ground black pepper - to taste;
• 1 tablespoon olive oil;
• creamy lemon sauce;
• a few sprigs of parsley.

Preparation

Cut the fillet into several equal pieces. Place the fish, skin side down, on a lined baking sheet. Sprinkle the fillets with salt and pepper and brush with oil.

Bake salmon at 220°C for 10–15 minutes. Transfer the fish to a platter, pour over the creamy lemon sauce and sprinkle with finely chopped parsley.

Ingredients

• water;
• 1 tablespoon olive oil;
• salt - to taste;
• 170 g paste;
• creamy sauce with spinach.

Preparation

Bring water to a boil in a saucepan, add oil and salt. Place pasta in boiling water and cook according to package instructions.

Drain and place pasta dish. Pour the cream sauce over the pasta and stir until the pasta is completely coated.

Spaghetti and pasta are the first things that come to mind when you think of Italy. The pasta itself does not play an important role. The sauce with which the dish is served is more important.

This article is intended for persons over 18 years of age

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Creamy milk sauce with spices

Easy to prepare and unusually delicate, the sauce will give your pasta an original taste. Add fried or boiled mushrooms, finely chopped ham or smoked sausages to the gravy, and the spaghetti will sparkle with new colors. Making milk gravy couldn't be easier. Any housewife can cope with this task. And by adding spices to the classic recipe, you will get an original dish that your guests will admire for a long time.

Ingredients:

• milk (low-fat) - 250 ml;
• flour - 1 tbsp;
• turmeric - a pinch;
• hops-suneli - 0.5 tsp;
• fresh herbs;
• salt pepper.

Preparation

1. Finely chop the greens.
2. Place a dry frying pan on the fire. Add flour and heat a little. There is no need to fry too much.
3. Add salt and spices to the flour. Mix well.
4. Gradually pour the milk into the gravy in a thin stream. It is recommended to pour in cold milk. Stir so that the sauce does not burn and there are no lumps. Add chopped herbs.
5. The dish should not boil. It is enough to hold it for a couple of minutes on low heat, stirring. Until it thickens. Remove the dressing from the stove.
6. The consistency of the dish can be adjusted to suit you by adding more flour, or vice versa, milk. You can make a more delicious dressing by adding mushrooms, boiled meat, and vegetables.

Garlic cream sauce

Cream is used as the main ingredient. They give it a light consistency and delicate taste. By adding spices or other ingredients, you can enjoy a new taste every time.

Ingredients:

• premium flour - 2 tbsp;
• cream (20%) - 100 g;
• onion - 1 pc.;
• garlic - 2 cloves;
• butter - 2 tbsp;
• salt;
• ground black pepper;
• nutmeg - a pinch.

Preparation:

1. Finely chop the garlic and onion. Simmer a little in a heated frying pan until half cooked.
2. Add flour. We turn the heat to low and stir so that our flour does not burn.
3. Fill everything with cream, salt and pepper. Reduce the gas and let the mixture simmer. 3-4 minutes is enough. Don't forget to stir.
4. After turning off the heat, it is advisable to cover the gravy with a lid, it will become tastier.
5. Sprinkle with finely chopped herbs before serving.

Cream cheese sauce

Ingredients:

• cream - 200 g;
• processed cheese - 200 g;
• hard cheese - 150 g;
• sunflower oil - 10 ml;
• basil;
• salt;
• pepper.

Preparation

1. Processed cheese must be chopped into squares so that it melts faster. Take a small saucepan, put the cheese in it, pour in the cream and sunflower oil. Sprinkle with spices and wait until the cheese is completely melted and the mass becomes homogeneous. Stir the gravy from time to time.
2. Coarsely grate the hard cheese.
3. Wait for the mixture to boil and reduce the heat. Add hard cheese little by little, remembering to stir so that it melts evenly and does not clump into one lump.
4. Stir during cooking. This will give you a uniform consistency. Can be served.

Creamy tomato sauce

Creamy tomato sauce is perfect for spaghetti. Its delicate consistency and light sourness imparted by tomatoes will allow you to enjoy a new taste of your favorite dish. The main purpose of the sauce is to make the taste of the dish richer, brighter, and emphasize certain notes. You can also use it to even out the consistency.

Ingredients:

• cream (20%) - 200 ml;
• onions - 2 pcs.;
• tomatoes - 2 pcs.;
• tomato paste - 2 tbsp;
• vegetable oil - 1 tbsp;
• salt/pepper - to taste.

Preparation

1. Saute the tomatoes. After getting rid of the skin, chop it into small pieces.
2. Fry onion in half rings. It should soften, but not get too browned. Overcooked onions can give an unpleasant taste to the gravy.
3. Place the tomatoes in the frying pan with the onions. Stir and keep the lid closed for a few minutes.
4. Season with paste and sprinkle with spices. Simmer for about 5-7 minutes until the tomatoes become soft and the whole mixture becomes more homogeneous.
5. After adding the cream, mix everything thoroughly until smooth, boil and simmer for a couple of minutes over low heat.
6. Turn off the heat and let the dish cool slightly. When serving, garnish with a sprig of parsley.

This option for preparing the sauce can be diversified by changing the proportions of ingredients or adding new ones. If you replace tomato paste with adjika, spicy notes will appear. If you add more cream, the gravy will be smoother. If the sauce turns out thick, it can be diluted with water by bringing to a boil and stirring constantly.

Creamy sour cream spaghetti sauce

Various sauces transform ordinary and familiar pasta into an original, delicious dish. The combination of ingredients may be different and depends on your imagination and ability to combine products. The most popular sauce for spaghetti is cream sauce, the main component of which, as the name suggests, is cream. What to do if you don’t have cream on hand, but want to make a delicious sauce? Cream can easily be replaced with sour cream. The taste of the dish will not be affected; the delicate creamy taste will remain, while a subtle sourness will be added. The classic recipe for sour cream sauce is extremely simple. Even a novice housewife can handle it.

Ingredients:

• sour cream - 200 g;
• butter - 1 tbsp. l.;
• wheat flour - 1 tbsp;
• salt/pepper - to taste.

Preparation

1. Let's start cooking by heating the pan and frying the flour. You don’t need to keep it for long; a light golden hue will be enough to give the dish a nice creamy color.
2. Cut the butter into small cubes and melt in a frying pan with flour.
3. Drain the sour cream, add the remaining ingredients, stir. 5 minutes will be enough to get a tasty and nutritious meal.
4. If desired, you can diversify the taste and add finely chopped herbs, tomatoes, and spices. All possible variations on the theme of classic sour cream sauce will allow you to enjoy a new taste of your favorite spaghetti every time.

Sour cream sauce with shallots

True gourmets will be delighted by preparing sour cream sauce with dry white wine and shallots.

Ingredients:

• sour cream - 200 ml;
• butter - 1 tbsp;
• wheat flour - 1 tbsp;
• salt/pepper - to taste.
• dry white wine - 50 ml;
• shallots - 100 g;
• lemon juice - 10 ml;
• greens - to taste.

Preparation

1. Finely chop the shallot and fry in a frying pan until golden brown.
2. Add flour, mix well so that there are no lumps.
3. Pour wine over everything, stir, simmer for 2-3 minutes.
4. When the mixture thickens, add the remaining ingredients.
5. The sauce is ready and can be served chilled.

How to Make Creamy Spaghetti Sauce

Preparing a creamy sauce does not take much time and does not require expensive and hard-to-find ingredients. Classic cream cheese sauce can be made savory by adding walnuts. This will not only diversify the taste, but also give the dish a pleasant nutty hue.

Ingredients:

• cream - 200 ml;
• hard cheese - 175 g;
• garlic - 2 cloves;
• walnuts - 50 g;
• salt/pepper - to taste;
• nutmeg - to taste.

How to make sauce

1. Fry walnuts in a frying pan and chop.
2. Finely grate the hard cheese so it melts faster.
3. Grind the garlic by passing it through a press.
4. Pour cream into a saucepan. Set to heat over medium heat.
5. Place all ingredients in cream and bring to a boil. Cook until the mixture becomes thick.
6. The gravy is ready. Best served slightly chilled.

Enjoy the taste of your favorite spaghetti with spicy nut sauce. Making creamy gravy does not require any special skills. It's quick and easy. The main thing is to take your time and cook everything over low heat, otherwise the dish may burn.

There are some tricks. If you want to prepare a gravy with a delicate creamy color, you must first fry the flour to the desired shade, and only then add oil. Don't be surprised if the gravy thickens as it cools. Reheating it before serving will return it to its original consistency. Experiment with gravy ingredients and delight your household with new flavors of your favorite dish.

Bon appetit!

I have only two sauces for cutlets in my arsenal: tomato and milk. Both of them complement the taste of the cutlets very well.

Today I will offer you a milk sauce for cutlets, which I have been preparing for many years and which is often the basis for more complex sauces such as Bechamel or cheese.

IMPORTANT! The sauce prepares very quickly. The main thing is that you have non-stick cookware, because the sauce may burn. Personally, I use a non-stick frying pan for these purposes, and it has never let me down.

Let's prepare the products and get started.

Place flour in a dry frying pan. Put the frying pan on the fire and fry the flour a little, literally 3-4 minutes, stirring, we need to dry the flour, it should not turn brown!

Remove the pan from the heat. Now add a pinch of salt to the flour.

First pour in half the milk little by little and mix the milk and flour well so that no lumps form. You can use a whisk for this.

Now pour in all the remaining milk and put the frying pan on the fire. Whisk the sauce very quickly until smooth, literally 2-3 minutes, stirring.

The sauce will become smooth.

Add a piece of butter to the sauce, cook for another minute and remove from heat.

IMPORTANT: Be careful, at the first sign that the sauce is starting to stick to the pan, remove it from the heat; the sauce will reach the desired consistency without it.

Pour the finished milk sauce for the cutlets into a gravy boat or pour it over the cutlets and serve the dish.

Bon appetit!