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Milk sauce for vegetable dishes

Milk Sauce for Vegetable Dishes

This wonderfully delicate sauce dresses up everyday vegetable dishes! Sauces are made to enhance food and bring out its flavors. They come in white and brown (red) versions, and flour is the foundation of nearly all of them. Depending on what the sauce is meant to accompany, you add a matching stock — fish stock for fish, meat stock for meat sauces — and there's always some fat involved. For a little kick, you can stir in pickles, tomato paste, seasonings, or aromatic herbs. Here I'd like to share a recipe for a milk sauce. It's the kind you spoon over light vegetable dishes — cabbage patties, carrot patties, and the like.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Milk

1.5

Wheat flour

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 3 g

Fats 44 % 8 g

Carbohydrates 39 % 7 g

118 kcal

GI: 57 / 0 / 43

Cooking method

Cooking time: 20 min

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To make this milk sauce you'll need a skillet, a saucepan, a measuring cup, and a tablespoon. Measure out the flour and butter. Put the butter in the skillet, melt it, and stir in the flour. Cook it for a couple of minutes, just until lightly golden. Pour the milk into the saucepan and warm it through — there's no need to bring it to a boil. Whisk the hot milk into the flour mixture a little at a time, stirring constantly so no lumps form. Simmer the sauce for about 10 minutes, then season with salt to taste; a pinch of ground allspice is a nice addition.