You will need
- 1 liter of milk
- 40-120 g flour
- salt or sugar
- butter or vegetable oil
Most dairy sauces: milk and onion flour ( wheat flour, pan-fried until Golden or light brown color and mashed with butter). According to the canons of French dishes, this onion is called a Roux. You can also cook the sauce on the potato flour, not fried.
The basis for a milk sauceand is prepared as follows: cook the onion, mix it with hot (not boiling!) milk, stirring constantly to avoid lumps, add salt and boil for 5-7 minutes. The amount of flour to sauteed depends on the density of the sauceand you wish to receive.
When the sauce slightly thickens, you can add grated cheese, chopped mushrooms, greens, egg yolks, or chopped boiled eggs, browned onions, spices – as far as your imagination will suffice. Very thick sauce used for stuffing, a semi-liquid can bake the meatballs or add it to vegetable dishes. Liquid dairy sauceAMI watered ready meals such as casseroles, pasta, they also can braise meat or fish. Very tasty this sauce with grated cheese and nuts in combination with pasta dishes.
The famous French sauce Bechamel is a milk-based flour and sauteed. Add nutmeg, Bay leaf, black or white pepper, and flour pounded with butter and diluted with a small amount of broth. The type of broth depends on what dish is being prepared the sauce: meat broth, fish fish.
Dairy dessert sauces cooked in the same way as savory, but is usually liquid and instead of salt add sugar and vanilla, it is also possible to taste add cinnamon, cocoa. Usually served them with cottage cheese and fruit dishes. Try to cook the pumpkin in milk sauce: saute the pumpkin slices, place on a greased pan or form, pour semi-sweet milk sauceom, sprinkle with breadcrumbs and bake in the oven.
In milk sauce, you can't add vinegar or other acidic seasonings, otherwise the sauce will curdle.
To prepare dishes milk sauce are served slightly cooled (70-80oC).