Composition / ingredients
Cooking method
Only three main ingredients are included in the basic recipe, but by connecting imagination, you can experiment with additional components, each time surprising your loved ones more and more.
The secret of making delicious milk gravy is the use of high-quality products. It is advisable to use natural farm butter and milk. We choose wheat flour of the highest grade, with the best, strong gluten.
Let's start cooking. Melt the butter over low heat in a saucepan with a thick bottom or a saucepan. Then pour in the sifted flour and stir thoroughly with a wooden spatula so that there are no lumps. Lightly fry the flour in oil for no more than a minute so that the color does not change, but the taste of raw flour disappears.
At the next stage, we begin to introduce cold milk, but not all at once, but in small portions, kneading the whisk well each time. Gradually, the mass becomes satiny, and loose in consistency. If the milk is introduced too quickly, and the mass is very thickened, remove the pan from the heat and carefully knead the sauce, gradually the mass will stick and disperse, then you can return to the stove again.
After half of the milk is poured in, we will change the wooden spatula to a metal whisk to give the sauce airiness. Continue stirring, and pour out all the liquid. The gravy becomes silky, tender, homogeneous.
Warm up the sauce for no more than 5 minutes until thickening. We bring it to taste, seasoning with salt and ground black pepper (you can use tender white pepper). You can also add spices or herbs according to your own preference, but nutmeg will definitely not hurt, literally on the tip of a knife.
If all the gravy is not used immediately, then be sure to cover it with a film in contact so that a film does not form.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Nutmeg - 556 kcal/100g
