Section: Dishes from milk
4th page

About milk and fermented milk products

The healing properties of kefir and home (live) yogurt

HOME COOKING: Different types of sweet milk. Fermented milk drinks.
Bulgarian and Greek yoghurts.
Different types of cottage cheese.

Milk sauce

Ingredients:

For liquid sauce: 2 cups milk, 1 tbsp. a spoonful of flour, 1 tbsp. a spoonful of butter, salt.
For a medium-thick sauce: 2 cups milk, 2 tbsp. tablespoons of flour, 2 tbsp. tablespoons of butter, salt.

For thick sauce: 2 cups milk, 2.5 tbsp. tablespoons of flour, 2.5 tbsp. tablespoons of butter, salt.

Preparation

Liquid, medium and thick milk sauces differ in composition, but the method of preparation 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 vegetables and cereals.
Medium thick sauce is used for baking vegetables, meat and fish.
The thick sauce is used for stuffing.

Milk sauce on potato starch

Ingredients:

3 tbsp. spoons of milk and 2 teaspoons of starch, 2 glasses of milk, salt.

Preparation

Dissolve the starch in cold milk and gradually, stirring it, pour it into the boiling milk. Salt the sauce to taste.

Milk sauce with cheese

Ingredients:

1/2 cup thick milk sauce, 2 tbsp spoons of meat broth, 1 tbsp. a spoonful of grated cheese, 1 teaspoon of butter, salt, red bell pepper.

Preparation

Add meat broth, grated cheese (Swiss, Emmental, etc.) to the thick milk sauce and mix thoroughly. Then add butter, salt and red bell pepper.

Milk sauce with egg
(for potato and cabbage dishes)

Ingredients:

1 tbsp. a spoonful of flour, 1 yolk, 1 tbsp. a spoonful of butter, 1/8 cup of milk, broth.

Preparation

Lightly fry the flour in butter, dilute with broth and let the sauce boil for 10-15 minutes, then dilute the egg yolk in milk, pour into the sauce and stir. Instead of the yolk, you can add a chopped boiled egg to the sauce.

Milk sauce with Madeira

Ingredients:

3 cups cream or milk, 1/2 cup Madeira, 7 yolks, 100 g butter, 1/2 cup broth (fish or poultry), ground red pepper, salt.

Preparation

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 broth, boiled wine, pepper and salt. Then strain the sauce, stirring occasionally, warm up and season with butter. Serve with stewed fish, game, poultry.

Milk sauce with onions

Ingredients:

2 onions, 1 tbsp. a spoonful of butter
3 tbsp. spoons of broth, 1 glass of milk sauce, salt, red hot pepper ..

Preparation

Chop the onions and fry in butter so that their color does not change. Then pour the onion with meat broth and bring to readiness in a container under a lid. After that, add medium-thick milk sauce to the broth with onions and cook for 5-7 minutes, then add salt, red hot pepper to taste and rub through a sieve.

Vanilla milk sauce

Ingredients:

2 glasses of milk, 1 tbsp. a spoonful of flour or starch, 3 yolks, vanillin.

Preparation

Dilute flour or starch with cold milk (1/2 cup). Grind the yolks with sugar, combine with diluted flour and gradually pour in 1/2 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. Serve with creams, puddings, dough soaked in syrup, etc.

Sour cream sauce (main)

Ingredients:

1/2 cup sour cream, 1/2 teaspoon salt, a pinch of sugar, pepper.

Preparation

Add the rest of the ingredients to the sour cream and mix thoroughly. If the sauce is not sour enough, you can add vinegar or fruit juice.

The taste of the main sour cream sauce can be changed by adding some seasonings to it:
pounded yolk of a hard-boiled egg or a third of a glass of vegetable oil;
two tablespoons of finely chopped greens;
one tablespoon of tomato puree;
one tablespoon of grated onions;
one to two teaspoons of mustard.

Natural sour cream sauce

Ingredients:

500 g sour cream, 25 g butter, 25 g flour, spices, salt.

Preparation

Saute the flour until light yellow without oil, cool, combine with butter, add sour cream while stirring, bring the mixture to a boil, salt, add ground pepper, boil for 3-5 minutes, strain, and then bring to a boil again.

Sour cream sauce with the addition of white sauce

Ingredients:

500 g sour cream, 2 tbsp. a spoonful of butter, 2 tbsp. tablespoons flour, 1/4 onion, 1/4 parsley or celery root, 500-600 ml of broth or broth, spices, salt.

Preparation

Pour sifted flour into the melted butter and sauté until the flour turns a slightly creamy color, cool to 60-70 ° C, gradually pour in bone or meat-bone broth, or a decoction of vegetables with stirring, and each portion of broth or broth should be added after that as the previous portion of broth will fully combine with browned flour. Put parsley or celery (root), onion in the sauce, bring to a boil; boil over low heat for 25-30 minutes. 10-15 minutes until ready, put salt, peppercorns, bay leaf, then strain the sauce, and rub the vegetables and bring the mixture to a boil. Pour sour cream into the hot sauce, bring it to a boil again, boil for 3-5 minutes.

Mayonnaise-sour cream sauce

Ingredients:

Option I: 250 g sour cream, 250 g mayonnaise,
2 tbsp. tablespoons of butter, 2 tbsp. tablespoons of flour, 750-800 ml of broth or vegetable broth, spices, salt.

Option II: 125 g sour cream, 125 g mayonnaise,
3 tbsp. tablespoons of flour, 700-800 ml of broth or vegetable broth, spices, salt.

Preparation

Spread the flour without fat until slightly creamy, dilute with broth or broth, add sour cream, mayonnaise, salt, stir the mixture well, bring to a boil, boil over low heat for 2-3 minutes and strain. You can add pieces of butter to the finished sauce so that a film does not form on the surface.
Mayonnaise-sour cream sauce should be prepared shortly before consumption. It should be stored in a water bath, stirring occasionally. If the sauce thickens or the oil begins to separate from the total mass of the sauce, add hot broth to it and mix thoroughly until a homogeneous mass is formed.

Hot sour cream sauce
(for potato, cabbage cutlets,
carrot and casseroles)

Ingredients:

1 cup sour cream, 1/2 cup vegetable broth, 1 tbsp. a spoonful of flour, 1 tbsp. a spoonful of butter, salt.

Preparation

Lightly fry the flour with butter and dilute with vegetable broth and sour cream. Boil for 5 minutes, add salt to taste and strain.

Sour cream sauce (for vegetable dishes)

Ingredients:

2 yolks, some mustard, 2 cups sour cream, 4 tbsp. tablespoons of a 3% solution of vinegar, 20 g of sugar, salt, pepper.

Preparation

Grind the yolks of boiled eggs with mustard and sour cream. Then add vinegar, sugar, salt to taste and ground pepper.

Sour cream sauce with onions

Ingredients:

25 g butter, 2 onions, 1.5 cups hot sour cream sauce, 1 tbsp. a spoonful of tomato puree, salt.

Preparation

Fry finely chopped onion in a frying pan in butter until tender, then mix with hot sour cream sauce and cook for 5-7 minutes. Then remove from heat, add salt, tomato puree to taste and mix everything.
Serve sauce for cutlets and other meat dishes.

Sour cream sauce with dill

Ingredients:

1 tbsp. a spoonful of flour, 0.5 tbsp. tablespoons of butter, 1 glass of sour cream, 15 g of dill, salt.

Preparation

Lightly fry the wheat flour in butter, dilute with sour cream and add chopped dill and salt to taste. Heat to a boil over moderate heat. Serve with boiled meat and fish.

Sour cream sauce with horseradish and grated apple

Ingredients:

100 g horseradish, 1 apple, 1 glass of sour cream, vinegar, salt.

Preparation

Grate horseradish on a fine grater, add grated apple (without peel), mix with sour cream, season to taste with salt, sugar and vinegar.

Sour cream sauce with green onions and eggs

Ingredients:

2 eggs, 50 g green onions, 1 glass of sour cream, sugar, lemon juice, mustard.

Preparation

Boil hard-boiled eggs, chill, peel and chop finely.
Then chop the green onion and stir it thoroughly with boiled eggs and sour cream. Then add salt, sugar and lemon juice to the sauce to taste. You can add mustard to taste.

Sour cream sauce with wine

Ingredients:

3 yolks, 1 cup sour cream, 1/2 cup dry white wine, 1/2 cup meat broth, 50 g butter.

Preparation

Beat the yolks well in a dry bowl, add sour cream,
put the mixture on low heat, stirring constantly.
Before the mixture boils, dilute it with dry white wine and meat broth, salt and stir until boiling. Remove sauce from heat and add butter. Use the sauce as a gravy for boiled fish, crayfish and other dishes.

Sour cream sauce (hot)

Ingredients:

1 tbsp. a spoonful of flour, 50 g of butter, 1 glass of hot broth or vegetable broth, 1/2 cup of sour cream, 1 tomato, salt.

Preparation

Lightly fry the flour in butter (1 tablespoon) until light yellow, then, stirring, add hot broth or vegetable broth, add sour cream, cook for 10-15 minutes. Into the boiling sauce, add ripe tomato, grated through a sieve, add salt. After that, cook for another 15-20 minutes, strain and add butter (1 tablespoon).

Curdled milk sauce

Ingredients:

1 glass of curdled milk, 0.5 teaspoon of salt, 1 teaspoon of sugar, mustard, pepper.

Preparation

Beat all the ingredients in succession until smooth.
Instead of yogurt, you can use kefir.

Any of the most ordinary dishes on our everyday 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, increase their nutritional value. Sauces are not only served on the table in gravy boats, as an addition to certain dishes, but also used for various purposes. They are prepared with and without thickeners (flour, starch). The basis is usually (meat, vegetable, mushroom), milk, sour cream, etc. Sauces without thickeners are prepared in butter: hot - in butter, cold - in vegetable.

Popular milk sauces easy to prepare and contain few ingredients. They are prepared from milk and white flour sautéed with the addition of spices. They are used for meat, fish, vegetable and poultry and game dishes. Depending on the application, milk sauce can be of different consistency: thick, used for stuffing, medium thickness - 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.

Sauté flour in butter, then gradually dilute the white hot 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, croquettes. For stuffing a number of pork and veal culinary products, chopped boiled mushrooms, sautéed 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 over low heat on the stove, and then pour it into the milk with rapid stirring and heat the mixture for 5 minutes.

This sauce is sometimes used for tying in the manufacture of carrot and cabbage cutlets and meatballs, croquettes from meat or poultry, 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 the thick milk sauce (see recipe). After cooking, cool the sauce to 70-80 degrees, add the yolks boiled with butter.

Prepare the sauce just before using it. This sauce is used for baking vegetables, meat, fish.

Option number 4. Liquid milk sauce

Required: 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 a 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 curd or cereal dishes, you can add a little vanillin or dried and chopped orange peel to it.

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

Milk sauce

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

Liquid, medium and thick milk sauces differ in composition, but the method of preparation 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 vegetables and cereals. Medium thick sauce is used for baking vegetables, meat and fish. The thick sauce is used for stuffing.

Now, having mastered the wisdom of making the main milk sauce, you can diversify it to your liking, giving a flight of imagination, and create new options. Here are a few of them.

Milk sauce with Madeira

Would need: 3 cups cream or milk, ½ cup Madeira, 7 yolks, 100 g butter, ½ cup broth (fish or poultry), 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 broth, boiled wine, pepper and salt. Then strain the sauce, stirring occasionally, warm up 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, red ground pepper, salt to taste.

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

Milk sauce with onions

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

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

English sauce

Would need: 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 cloves into an 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 broom, adding cream.
Serve hot with boiled meat and poultry, serve separately fried potatoes in slices.

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

Option number 1

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

Melt the butter in a frying pan. Add flour, stir quickly with a spatula until smooth, heat the flour, avoiding discoloration.
Pour in 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, transfer it to a suitable container. Heat a lump of butter and top with the sauce. This way you can keep the sauce in the refrigerator for several days.

Option number 2

Required: 1 onion, 2 tbsp. tablespoons of 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, chop finely and sauté in butter and flour. Add cabbage broth and milk. Boil, salt.

Serve with grated cheese on top.

Milk sauces for dessert dishes

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

Vanilla milk sauce

Would need: 2 glasses of 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 continuously. Then remove the sauce from the 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 a white flour sauté and hot dilute it with hot milk, stirring continuously, add 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 continuously, cook until boiling. Once the sauce has thickened, remove from heat, strain through a sieve or cheesecloth and add vanilla sugar.

To be continued…

A small preface from my life. Flour sauce is more than just a grains and milk snack for me. The fact is that childhood memories are associated with it. When the collapse of the Soviet Union began, people had their money burned, but they had to live. At that time, the village with its identity saved many.

I remember now, I wanted to eat meat, fish, but my grandmother fed me cereals and pasta. And in the evenings, there was almost always milk soup or "black mochanka", the so-called white sauce from flour and milk that I hated to the point of nausea. As the customs officer from the "White Sun of the Desert" was turned on by black caviar, so was me from the daily supper.

But those days, Thank God, are over. And these dishes are already remembered with love. Now I want to restore childhood memories and those impressions. It turned out my tastes are changing.

Flour sauce

Therefore, today I want to tell and show this recipe.

Add butter and heat the pan until melted. Granny was frying bacon, since there were no such exquisite delicacies in the village.

Slowly add flour. The most important thing is to mix quickly, eliminating the formation of lumps, which will be unpleasant to chew.

Stir until the flour absorbs the oil.

When you are satisfied that everything is fine, slowly pour in the milk. After a small amount of the mixture has come to a boil, add the next small portion of milk. Not forgetting to work with a fork. And so on until everything is used up.

The result of the work done is a homogeneous mass or a base for flour sauce.

Add a pinch of salt.

Black pepper and grated nutmeg.

You can add chopped parsley or dill to the sauce.

Milk sauce is a culinary condiment that complements meat and vegetable dishes. There are many varieties of dairy sauce - sweet and spiced, thick and thin, for chicken, fish or vegetables. All recipes have two common products: natural milk and flour. To add flavor, spices, sugar, cheese, herbs, eggs, broth, sour cream or vanillin are added to the sauce. Here are some of the most delicious milk sauce recipes.

Thick milk sauces

Milk sauce with a thick consistency is added to ready-made dishes (for example, to boiled potatoes) or used as a binder when kneading minced meat for vegetable cutlets. In all dairy sauces, flour is a thickener, adjusting its amount in a recipe, you can get a very thick seasoning or the thinnest sauce in the world. For a thick seasoning, the ratio of flour to milk should be 3: 1 (milk should be three times more flour).

Thick milk sauce is made from the following products:

• Milk 350 g;
• Flour 120 g;
• Natural oil 120 g;
• Salt (approximately 8-10 g).

You can measure the volume of food with a teaspoon (it contains 5 g of salt or sugar), a tablespoon (it holds 30 g of flour), a glass (it holds 200 g of liquid) or kitchen scales (it is convenient to measure the mass of flour with them).

Add to vegetable or meat side dishes as a delicious and nutritious seasoning.

Milk sauce and spices

A traditional thick sauce recipe can be enriched with flavor by adding spices. What spices work well with milk sauce?

You can add any of your favorite spices to the milk sauce. This seasoning is a great addition to a meat dish or fish. In addition, spices are antioxidants, they help the protein dish to fully digest and assimilate.

Milk sauce with onions or mushrooms

An interesting variant of milk sauce is prepared with fried vegetables. The onion dressing is prepared on the basis of a fried onion. For cooking, you need the following products:

• Milk 200 g;
• Flour 60 g;
• Butter 50 g (two tablespoons);
• Onions - 2 or 3 heads;
• Spices and salt.

The sequence of steps for making milk sauce with onions is as follows:

A milk sauce with mushrooms is prepared according to a similar recipe. Instead of onions, use 100 g of fresh mushrooms. They are also finely chopped and fried.

Nutritious Milk Sauce with Cheese

Milk sauce can be flavored with egg or cheese. You will get a delicious and nutritious seasoning, which can be used not only as an addition to cereals, noodles, salads.

Cheese sauce is successfully used in vegetable salads. For its preparation, use ready-made milk sauce. Other Ingredients:

• Milk sauce - 650 g;
• Hard cheese - 100 g;
• Broth - 250 ml;
• Oil - 50 g.

To prepare seasonings, proceed as follows:

• Heat the broth without boiling (40 - 45 ºC).
• Mix hot broth with ready-made sauce.
• Cheese is rubbed on a fine grater and added to the hot mixture, mix thoroughly.
• After cooling, add soft butter and beat with a blender.

Sweet milk sauce

A sweet sauce made from milk and sugar is a favorite treat for those with a sweet tooth. It is prepared with the addition of sugar and vanillin.

Ingredients:

• Milk - 1 liter;
• White flour of the highest grade - 60 g;
• Oil - 60 g;
• Sugar or granulated sugar - 120 g (for the pleasure of a sweet tooth);
• Vanillin (for a fragrant smell).

The sequence of actions is as follows:

• Sugar is dissolved in a small amount of hot milk (a little milk liquid is poured from the prepared 1 liter);
• Flour is fried;
• The milk is heated and added to the fried flour, stirring constantly;
• Combine sugar milk syrup and milk flour solution, mix, cool and beat with a blender.

Milk sauce is served with sweet dishes: casseroles, pancakes, sweet curd mass, added to fruit salads and baby cereals.

The prepared salad dressing is placed in a beautiful dish and served at the common table. For aesthetic pleasure, it is important to place the milk sauce in a beautiful bowl or sauce vase.

The variety of sauce recipes allows you to eat a new dish every day with a new milk sauce.

There are several thousand recipes for making various sauces in the world - sour and sweet, red and white, spicy and unleavened. This is a very common liquid seasoning that can not only add a certain shade to a dish, but also change or transform its taste beyond recognition. No wonder the French say that you can eat absolutely anything with sauce, even a newspaper. And you can trust them, because they are experts not only in the world of fashion, but also in cooking.

One of the most famous sauces is milk based on milk. The thickener is most often toasted flour, less often starch. Its popularity is due to the availability of products that are always at hand and the ease of preparation. Milk sauce can be sweet or savory, with spices and seasonings added. It will perfectly set off or soften the taste of any dish - vegetable or meat cutlets, fish, sweet pancakes, casseroles. They can be stuffed with individual dishes, baked in the oven, or served as a liquid gravy.

Milk sauce - food preparation

The basis of the milk sauce is milk and an oily flour mixture, or white ru, as the French would say. If flour is added to the sauce, it is either fried in oil or roasted in a hot dry skillet. If the thickening agent is starch, it is immediately mixed with the liquid without subjecting it to heat treatment. Sometimes yolks are added. In this case, the mass is not boiled, but only brought to a boil. Various seasonings and spices are added to the sauce. If it is a sweet mass - put sugar, vanilla, cinnamon, cocoa, in salted - pepper, black or red, salt, dill, bay leaf. Whatever spices are added to the milk sauce, it always has a delicate texture and mild taste, muffling any pungency and harshness. Therefore, it can be easily attributed to dietary meals.

Milk sauce - the best recipes

Recipe 1: Classic Milk Sauce

This sauce can be used for stuffing potato croquettes, sweet donuts, roasting meat, fish, or as a gravy with pancakes, cereals and other side dishes. In the first case, a thick sauce is meant, in the second - of medium thickness and in the third - a sauce like gravy. The cooking method is the same, the difference is in the amount of flour and butter. If the sauce is used for a sweet dish, you need to add sugar and to taste - vanillin, cinnamon.

Ingredients: (thick sauce) - flour, butter - 2.5 tables each. lodges, milk - 0.5 l, salt; (medium thickness) - flour, butter - 2 tablespoons each. lodges, milk - 0.5 l, salt; (liquid sauce) - flour, butter - 1 table each. lodges, milk - 0.5 l, salt.

Cooking method

Dry the flour in a hot frying pan. It is not necessary to heat it too much until the color changes, just fry it slightly until a slight smell of roasted nut appears, cool it. Firstly, the calcined flour is easier, without lumps, will mix with the liquid, and secondly, the sauce will get rid of the paste smell and acquire a pleasant aftertaste.

Add salt to the flour, pour in milk, at first a smaller part of it. Stir the resulting batter, break up the lumps, if any, and pour in the rest of the milk. Cook for five to six minutes. Finally add oil, stir and bring to a boil again.

Recipe 2: Sweet Milk Sauce

A tasty addition to pancakes, cheese cakes, sweet casseroles. Preparing quickly. Those who do not like honey can replace it with ordinary sugar to taste.

Ingredients: honey and butter - 1 tablespoon each, milk - 300ml, flour - 1.5 tablespoons, vanilla sugar (vanillin).

Cooking method

Melt honey and butter over low heat. Add flour and stir, rubbing together. Pour in milk, boil the mass for a short time, about two minutes. Cool slightly and add vanillin or vanilla sugar, stir and serve. If suddenly there are lumps in the sauce, they can be easily broken in a few seconds with a mixer or blender.

Examples of dishes with milk sauce

Recipe 1: Cabbage baked with milk sauce

For this dish, not cauliflower, but the most common white cabbage is used. And who would have thought that this simple vegetable could be cooked so deliciously. The result is a delicate and not very high-calorie dish.

Ingredients: liquid milk sauce - 250ml, white cabbage - 0.5kg, flour for rolling, butter for frying, hard cheese - 50-70g, 1-2 tbsp. lies. ground white crackers.

Cooking method

Remove the required amount of leaves from the head of cabbage and boil until tender in salted water. You do not need to digest so that the cabbage does not fall apart. The leaves should be soft but firm. Thick veins at the base of the leaf can be cut with a knife. Put the boiled cabbage in a colander, letting the excess liquid drain, squeeze out slightly and roll up in an envelope.

Roll the cabbage envelopes in flour, fry in oil. Transfer to a mold or frying pan, pour over the sauce, sprinkle with chopped cheese and breadcrumbs and bake in the oven (180-200C). Because the cabbage is already ready, you do not need to bake for a long time, 10-15 minutes, only for the cheese to melt and turn into a beautiful golden brown crust.

Recipe 2: Mushrooms stewed in milk sauce

The dish can be prepared at any time of the year. In season it is better to use more fragrant forest mushrooms, and in winter - greenhouse oyster mushrooms or champignons. A very easy dish to prepare, novice housewives can cope with it.

Ingredients: mushrooms - 1 kg (more or less is possible), milk - 0.7-0.8 liters, 3 medium onions, 3 tablespoons. spoons without a large slide of flour, salt, pepper, vegetable oil for frying.

Cooking method

Put the sliced ​​mushrooms to fry, add a little vegetable oil and sprinkle with salt and pepper. Close the lid and leave on fire until the mushroom liquid has completely evaporated. It will take a certain amount of time, about twenty minutes, so you can do the frying of onions and flour for now.

Heat the flour in a hot dry frying pan for about three minutes (set low heat). Stir so as not to burn. Transfer to a bowl or bowl, let cool.

Brown the chopped onions in a frying pan with butter and transfer to the mushrooms. Stir the prepared flour in a glass of milk and add to the mushrooms, mix and pour the remaining milk there. Simmer for another ten minutes, so that the mass becomes thick. Add salt if necessary and serve. Such mushrooms are very successfully combined with boiled potatoes.