Any, even not very successful dish, will sparkle with new shades of taste if you add sauce. Meat and pasta, lasagna and pancakes - everything will be better with such a savory addition. Bechamel, or milk sauce as it is also called, is one of the most popular in European cooking. It is the base for many other gravies and dressings.
Milk sauces are easy to prepare, and the ingredients for them can always be found in any kitchen. Fresh herbs can be replaced with dried ones. It is permissible to take ghee or any refined vegetable oil.
Milk sauce with garlic
This sauce is a combination of two – “Béchamel” (butter, milk, dried flour) and “Pesto” (basil, cheese, garlic, nuts). The result is a unique taste: on the one hand, soft, thanks to the milk-butter base, on the other, spicy and pungent, due to garlic and basil.Some may find it too “variegated”, but those who love spices will certainly appreciate the subtle play of flavor contrasts.
Taste Info Sauces
Ingredients
- Cow's milk – 150-200 ml;
- Fine wheat flour – 1 tbsp. l.;
- Fresh garlic – 1 clove (small);
- Basil – 2-3 sprigs (leaves only);
- Hard cheese – 60 g;
- Cow's butter - 1 tbsp;
- Walnuts – 1 kernel;
- Sea salt.
How to make milk sauce with garlic
The flour for the milk sauce must be dried in a frying pan. Take it a little more, taking into account the fact that some of it will not be able to be collected from the bottom. Also make sure that the pan does not retain the smell of the dish previously cooked in it, otherwise the sauce may be ruined. Before adding flour, dry the pan thoroughly with a paper towel.
The flour does not need to be toasted, it just needs to dry a little to become more crumbly.
Dissolve the dried flour in a small amount of milk so that there are no lumps. 
Grate or slice the cheese ahead of time. 
Prepare the garlic, basil and nuts. It is advisable to grind them all in a mortar, the greens can be finely chopped, and the nuts can be crushed with a kitchen hammer or blender. 
Boil the remaining milk and pour into it in a thin stream the part in which the flour is dissolved. While pouring in the liquid with flour, quickly stir the milk in the pan to prevent lumps from forming. After a few seconds, add the cheese and stir until it melts. At this stage, you can thin the sauce by adding hot milk. 
Add basil, nuts and garlic to the hot mixture and remove from heat. 
Transfer the sauce to a gravy boat and cool. You can serve it with meat, pasta, dumplings, pasta and potato casseroles. 
Milk mushroom sauce
A good addition to pasta, potatoes or cauliflower is milk sauce with dried porcini mushrooms. Its taste is quite bright and will perfectly highlight the main dish. In addition to vegetables, it can be served with boiled lean meat, such as chicken or veal. 
Ingredients:
- Natural cow's milk of the highest fat content - 200 ml;
- Dried white mushrooms or boletus mushrooms – 10-15 g;
- Fresh garlic – 1 clove;
- Refined olive or sunflower oil – 30 ml;
- Fresh aromatic herbs - sage and thyme - one sprig each;
- Parsley.
- Salt to taste.
Preparation:
- Grind the dried mushrooms by hand or using a blender. You can leave a few fairly large pieces - this will add additional flavor. There is no need to soak the mushrooms.
- Peel the garlic and chop it finely.
- Heat the oil in a deep saucepan, add chopped garlic and whole sprigs of aromatic herbs. Heat until a distinct spicy aroma emerges.
- Add mushrooms to the saucepan and fry them a little.
- Pour milk into the saucepan, stirring it constantly. Heat until the mixture thickens.
- Before serving, remove the aromatic herbs from the sauce and sprinkle with fresh chopped parsley.
Milk sauce with onions
Soubise or soubis is a French onion-milk sauce prepared on the basis of classic bechamel. It is served with meat or fish. 
Ingredients:
- Cow butter – 60 g;
- White wheat flour – 30 g;
- Whole natural cow's milk – 250 ml;
- Shallots or white onions – 2 large;
- Sour cream or cream – 50 ml;
- Salt, nutmeg.
Preparation:
- Prepare the roux, the base of bechamel. Melt half the butter in the pan. Add flour and fry for 5 minutes. Pour in warm milk and heat until the sauce thickens. Be sure to stir so that there are no lumps.
- In another frying pan, melt the remaining butter. Peel the onion, cut into rings and fry until soft. Grind the prepared onion in a blender.
- Heat the bechamel and add grated onion, salt, nutmeg, and sour cream. Warm the soubis for about a minute and serve.
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Milk cheese sauce
If you don't have time to cook the sauce for a long time, then prepare a very simple addition to pasta or vegetables. A minimum of ingredients, simple technology and excellent results will make it your favorite. 
Ingredients:
- Blue cheese – 150-200 g;
- Natural cow's milk of the highest fat content - 250 ml;
Preparation:
- N Cut the cheese into cubes.
- Boil milk in a thick-bottomed ladle.
- Place the cheese in it and cook over low heat, stirring, until it is completely dissolved.
- Heat up the gravy boat, pour the contents of the pan into it and serve immediately for lunch.
Milk cream sauce recipe
If regular milk-based bechamel seems too boring to you, prepare a version with the addition of cream. This sauce goes well with spaghetti. 
Ingredients:
- Cow butter – 100 g;
- Fine white wheat flour – 100g;
- Natural cow's milk – 0.5 l;
- Natural cow's cream – 100 ml;
- Parmesan or any hard cheese – 200 g;
- Quail egg yolks – 4 pcs. (or 2 chicken);
- Salt, nutmeg, freshly ground white pepper - to taste.
Preparation:
- Melt the butter in a heavy-bottomed saucepan. Using a strainer, add flour and fry until caramelized;
- Heat the milk and carefully add it to the flour and butter, stir and cook until thickened, about 15 minutes.
- Grate or cut the cheese, separate the whites from the yolks.
- Add cheese, quail yolks, cream, spices and salt to the finished sauce. Bring to a boil, stirring constantly and remove from heat.
Milk mustard sauce
If you decide to cook turkey, rabbit or duck, serve milk-mustard sauce with the meat. It is quite spicy, but does not overpower the taste of the main dish. 
Ingredients:
- Whole cow's milk – 100 ml;
- White part of leek – 1 piece;
- White semi-dry or dry wine – 200 ml;
- Fresh garlic – 2 cloves;
- Meat broth – 300 ml;
- Grain mustard – 2 tbsp. l.;
- Dried thyme – 3 g;
- Melted butter - for frying;
- Salt.
Preparation:
- Cut the leeks into half rings.
- Heat ghee in a saucepan and fry the onion. Pour in the wine and simmer for about 10 minutes.
- Pour in the broth, add mustard and herbs, reduce heat and cook for 20 minutes.
- At the end of cooking, add milk, bring to a boil and remove from heat.
- If desired, you can add dried mushrooms to the sauce.
To prevent lumps from forming in the sauce when adding flour, add it using a strainer. If it doesn’t help, don’t worry - rub the sauce through a sieve or puree it with a blender. In addition, when kneading, you can use a whisk rather than a spatula.
In addition to flour, you can use grated vegetables, such as zucchini or cauliflower, or starch to thicken the sauce. The latter should be added very carefully so as not to create jelly.
Never replace milk or sour cream with mayonnaise in recipes requiring heat treatment - this is a cold sauce for salads. Try making classic bechamel, you will definitely succeed.
Everything we cook in our daily lives can be transformed into a culinary discovery thanks to gravies, sauces and dressings.
The sauce adds a delicious taste, making the dish unique. This is an integral element that is served as an addition to the first, second or third course. They are prepared with thickeners, be it flour or starch (potato, corn) or without them. The basis of the sauce can be broth (vegetable, mushroom or meat), as well as sour cream, yogurt, milk, etc.
French cuisine is very famous for its sauces, and the most popular white sauce “Béchamel” comes from there. The classic recipe for bechamel sauce can be found here. But white sauce is just the base, and there are currently many derivatives of this sauce. For example, bechamel is prepared with onions, mushrooms, anchovies, cucumbers, cheese, etc.
Ingredients:
- 1 tbsp. milk;
- 1 medium onion;
- 1 tsp without a slide of flour;
- 1-2 pinches of ground black pepper;
- a pinch of ground nutmeg;
- salt to taste;
- 2 tbsp. vegetable oil for frying.
Milk sauce with onion recipe
1. Let's start cooking. Take a medium onion, wash it thoroughly, and use a knife to peel and finely chop it.
2. Take a medium-sized frying pan and pour 2 tbsp. vegetable oil. Let's wait a little while the oil warms up and add the onion. Fry it until golden brown.
3. Add 1 tsp to the fried onion. flour, mix everything thoroughly.
4. Let's wait until the flour and onions fry a little more. The flour should absorb the onion juice and swell. Flour fried in this way will not be noticeable in the finished sauce, but will only add a faint nutty aroma.
5. Add 1 tbsp to the pan. milk, mix everything carefully so that there are no lumps. Add salt, a whisper of nutmeg and ground black pepper to taste. It is very important to constantly stir the sauce to prevent unwanted lumps from forming.
6. Let the sauce boil and cook for 5-7 seconds over medium-high heat.
7. The mixture should thicken quite a bit. The sauce should still be very liquid. Don't worry, it will thicken a lot as it cools.
8. Add green onions and mix everything. Remove from the stove.
9. Let our sauce with onions steep a little and become saturated with the smell of fresh onions (about 5 minutes). Place in a gravy boat and serve the sauce to the table.
10. The milk sauce with onions turned out so tender and tasty. White onions fried until half cooked will have a pleasant crunch on your teeth, green onions and black pepper will add spiciness and flavor to the sauce. Bon appetit!
Milk sauce is a culinary seasoning that complements meat and vegetable dishes. There are many varieties of milk sauce - sweet and spiced, thick and thin, for chicken, fish or vegetables. All recipes contain 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, boiled potatoes) or used as a binder when mixing minced meat for vegetable cutlets. In all milk sauces, flour is a thickener; by adjusting its amount in the 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 prepared 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 a kitchen scale (it is convenient to measure the mass of flour).
Add to vegetable or meat side dishes as a tasty and nutritious seasoning.
Milk sauce and spices
A traditional thick sauce recipe can be enriched with flavor by adding spices. What spices combine favorably with the taste of milk sauce?
You can add any 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 protein dishes to be fully digested and absorbed.
Milk sauce with onions or mushrooms
An interesting version of milk sauce is prepared with fried vegetables. Onion dressing is prepared using fried onions. 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 preparing milk sauce with onions is as follows:
A similar recipe is used to prepare milk sauce with mushrooms. Instead of onions, use 100 g of fresh mushrooms. They are also finely chopped and fried.
Nutritious milk sauce with cheese
The taste of milk sauce can be enriched with egg or cheese. The result is a tasty and nutritious seasoning that can be used not only as an addition to porridge, noodles, and salads.
Cheese sauce is successfully used in vegetable salads. To prepare it, use ready-made milk sauce. Other Ingredients:
- Milk sauce – 650 g;
- Hard cheese – 100 g;
- Broth – 250 ml;
- Butter – 50 g.
To prepare the seasoning proceed as follows:
- Heat the broth without boiling (40 – 45 ºC).
- Mix the hot broth with the prepared sauce.
- The cheese is grated on a fine grater and added to the hot mixture, mixed thoroughly.
- After cooling, add soft butter and beat with a blender.
Sweet milk sauce
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;
- Premium white flour – 60 g;
- Butter – 60 g;
- Sugar or granulated sugar – 120 g (to please your sweet tooth);
- Vanillin (for aromatic 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);
- The 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 finished salad dressing is placed in a beautiful bowl and served to 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 with a new milk sauce every day.
The most famous sauces were created in the 17th, 18th and 19th centuries. Often the creation of gravy was attributed to representatives of the upper strata of society. They say that the world owes the invention of white milk sauce "Béchamel" to Louis de Béchamel, the son of the first collector of "The Arabian Nights", a diplomat and ethnographer of the late 17th century. Charles Marie Francois de Noitel. And yet, traditionally, gravies were named according to the components that determined their content. And the beautiful French name “Bechamel” sounds simple to us - milk sauce. It is the easiest to prepare; any novice housewife can handle it with a little attention and patience.
The traditional ingredients of this product are very simple - cold milk, white flour sauteed in butter and various spices. For example, it would be a good idea to put ground. Please note - the milk must be very cold (otherwise the sauce will turn out “slippery”), and the butter must be fresh and of high quality.
How to make milk sauce? The recipe is very simple: 5 tbsp. l. butter, 4 tbsp. flour, 1 liter of milk. Melt the butter over low heat, add flour and sauté (just fry) for 1-2 minutes. Pour in milk in a thin stream, always with continuous stirring, and add salt to taste. This is the basic recipe for this sauce. I must say, it turns out to be a lot, so it is better to proportionally reduce the mass of ingredients, of course, if you do not need to feed a whole company of guests. There is no need to prepare the milk sauce in advance - it loses its taste. When cooking, you can diversify the taste by adding crushed Indian nuts, raw yolks (into the ready-made, slightly cooled sauce), grated cheese, black pepper, and a drop of vinegar. There is complete freedom of creativity here - everything depends only on your taste.
For different dishes, milk sauce is prepared in different consistencies. The thick gravy can be used for stuffing; it can be added to cabbage and carrot cutlets. Medium thick sauce - for baking or just as a regular gravy for dishes. In the national Hungarian cuisine there is an absolutely irresistible dish with milk gravy. Add raw yolks, black pepper and salt to the main sauce, add boned fish, fried onions with mushrooms and whipped egg whites. Place all this on the rolled out dough, roll it up and bake.
This excellent addition can also be poured over lasagna or To do this, prepare the main milk sauce. Stuff the cannelloni, place them tightly in the frying pan and pour in the gravy, sprinkle with finely chopped parsley. You can cover with foil and bake in the oven. Sit down and relax. After 10-15 minutes, remove, remove the foil and sprinkle the dish with grated cheese. Bake until a nice crust forms. When baking lasagna, do not forget to pierce it in several places - this will make it juicier. This dish goes well with ground and Just pour white first, then red, then white again. Your dish will look very beautiful.
You can add black pepper, garlic and other hot seasonings to the milk sauce for meat. It turns out quite original.
The sweet milk sauce brings back memories of kindergarten. Remember, for afternoon tea they served a casserole topped with something elusively tasty. It was a milky sweet sauce. To prepare it, add sugar, vanillin, and 1-2 yolks to the main sauce to taste. If desired, you can add a little sweet condensed milk.
Milk gravy can be the main ingredient in the cake cream. Boil a very thick milk sauce, cool, add 1-2 yolks, mashed with sugar, and beaten egg white. Remove the butter from the refrigerator, let it “melt” at room temperature for 3-4 hours and gradually add the finished product to the butter, stirring continuously. Add sugar to taste, add vanilla, and if desired, a couple of drops of rum, lemon or orange zest. Try, imagine and create! Bon appetit!
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Dietary (therapeutic) nutrition
Sauces
, (dietary food).
Rice sauce.
Rinse the rice in running water, add hot water and broth, boil, rub the liquid through a sieve, add oil and salt.
Sauce shown for diet No. 4.
Rice 10, butter 3, salt 0.5, water 50, low-fat meat broth 60. Yield 70. Proteins 1, fats 3, carbohydrates 8; 60 calories.
Vegetable broth sauce with eggs.
Hard-boil the eggs, chop them, chop the herbs, mix the eggs and herbs, add the vegetable broth, season with oil.
Sauce shown for diet No. 7.
Eggs a fifth of each, butter 5, herbs 2, vegetable broth 25. Yield 40. Proteins 1, fats 5; calories 51.
Vegetable broth sauce with egg whites.
Hard boil the eggs, chop the whites, chop the greens, mix the greens and egg whites, add the vegetable broth, season with oil.
Sauce shown for diet No. 5.
Eggs (whites) one fifth of each, butter 5, herbs 2, vegetable broth 25, salt 0.4. Yield 40. Proteins 1, fats 4; calories 42.
Milk sauce is liquid.
Dry the flour in a dry frying pan, grind with butter, dilute in a small amount of milk, boil and strain.
Sauce shown for diets No. 1. 2, 5, 7, 11, 15.
Milk 1000, flour 90, butter 90, salt 8. Yield 1000. Proteins 42, fats 107, carbohydrates 106; calories 1610.
Milk sauce without butter.
Dry the flour in a dry frying pan, grind in a small amount of hot milk, add the rest of the milk, boil, strain.
The sauce is shown for diets No. 1, 5, 7, 15.
Milk 1000, wheat flour 100, salt 8. Yield 1000. Proteins 43, fats 36, carbohydrates 112; calories 974.
Milk sauce based on potato starch.
Dilute potato starch (30g) in cold milk (100g) and add in a thin stream to boiling milk (900g), stirring continuously.
Sauce shown for diet No. 1.
Milk 1000, potato starch 30, salt 5. Yield 1000. Proteins 33, fats 35, carbohydrates 68; calories 742.
Meat broth sauce with omelette.
Prepare an omelette from milk, eggs and chopped herbs. Finely chop the finished omelette, add to the broth and season with oil.
Eggs one fifth, milk 25, butter 5, meat broth 25, herbs 2, salt 0.5. Yield 65. Proteins 2, fats 6, carbohydrates 1; calories 71.
Sour cream sauce.
Mix flour (3g) dried in a dry frying pan with sour cream (10g), add the remaining boiling sour cream, bring to a boil and stir thoroughly.
The sauce is shown for diets No. 1, 2, 7, 9, 11, 15.
Sour cream 30, wheat flour 3, salt 0.3. Yield 30. Proteins 1, fats 7, carbohydrates 3; calories 83.
Tomato sauce with fish broth.
Chop the carrots and onions, lightly saute, add tomato paste and flour and continue sautéing. Pass the finished sauce through a sieve.
The sauce is shown for diets No. 2, 9, 11, 15.
Butter 5, wheat flour 5, tomato paste 15, onions 5, carrots 5, fish broth 50. Yield 65. Proteins 1, fats 5, carbohydrates 65; 80 calories.
Polish sauce.
Hard boil the eggs, chop. Chop the greens, mix with eggs and melted butter, add salt and citric acid dissolved in a small amount of water.
The sauce is shown for diets No. 3 2, 11, 15.
For diet No. 5, the sauce is prepared with proteins, for diet No. 7 - without salt.
Butter 700, eggs 8 pieces, parsley 20, citric acid 2, salt 8. Yield 1000. Proteins 47, fats 596, carbohydrates 8; calories 5762.