Composition / ingredients
Step-by-step cooking
Step 1:
To prepare a universal milk sauce, you will need: milk, flour, butter, salt.
Step 2:
Heat the flour in a dry frying pan with constant stirring, preventing color changes. There should be a slightly noticeable nutty flavor. Roasting flour will make the sauce taste more pleasant and reduce the formation of lumps when further mixing flour with milk.
Step 3:
Pour flour on a plate, cool.
Step 4:
Then return the flour to the cooled pan again. Pour about a third of the milk into the flour with constant stirring, stir thoroughly until the lumps disappear.
Step 5:
Pour in the rest of the milk, add salt, mix.
Step 6:
Bring the milk sauce to a boil, not forgetting to stir often. At this stage, you can add additional additives (spices, spices), depending on which dishes you plan to serve the sauce to.
Step 7:
Cook the sauce while stirring over low heat for 5 minutes until slightly thickened.
Step 8:
Add soft butter, mix until it is completely dissolved. Let the sauce boil and remove from heat.
Step 9:
Pour the milk sauce into a saucepan or a small bowl. Serve warm or hot with sweet or unsweetened casseroles, meatballs, pasta and other desired dishes. Bon appetit!
From this proportion of ingredients, a thin milk sauce is obtained. Sauce of this consistency is advisable to serve with cottage cheese and cereal dishes, pasta.
To get a thicker sauce, you need to increase the amount of flour and butter by 2 times.
For the preparation of milk sauce, butter should not be melted, it is enough to get it out of the refrigerator in advance so that it softens.
If the sauce is intended for serving to sweet casseroles, cheesecakes, you can add sugar, vanilla, cinnamon or dry orange zest to it. The taste of milk sauce for pasta, meatballs will be well complemented by various spices, paprika, nutmeg or ginger, as well as herbs.
This sauce is especially liked by children with cottage cheese dishes: casserole or cheesecakes, it gives them a delicate taste and aroma. For a curd casserole with apples, I add a little sugar and cinnamon to the sauce.
Caloric 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
- 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
- Wheat flour - 325 kcal/100g
