Milk sauce - various options for its preparation

The most famous sauces were created in the XVII, XVIII and XIX centuries. Often the creation of underworld was attributed to representatives of the upper strata of society. It is said that the invention of the white milk sauce "Béchamel" is due to Louis de Bechamel, the son of the first collector of the "Thousand and One Nights", a diplomat and an ethnographer of the late 17th century. Charles Marie Francois de Nuately. And yet, traditionally the gravy was named for those components that determined their content. And the beautiful French name "Beshamel" at us sounds simply - a dairy sauce. It is the easiest to prepare, with it any novice mistress, with a little attention and patience.

Traditional ingredients of this product are very simple - it's cold milk, white flour, passaged in butter and various spices. For example, it's a good idea to put a ground Indian walnut. Pay attention - milk should be necessarily very cold (otherwise the sauce turns out "slippery"), and the oil is fresh and of high quality.

How to make a milk sauce? The recipe is very simple: 5 tbsp. L. Butter, 4 tbsp. Flour, 1 liter of milk. Melt the butter on low heat, add flour and pass (just fry) for 1-2 minutes. In a thin trickle, always with continuous stirring, pour in the milk, add salt to taste. This is the basic, basic recipe for this sauce. I must say, it turns out very much, so it's better to proportionally reduce the mass of ingredients, of course, if you do not need to feed a whole company of guests. Pre-milk sauce is not necessary to prepare - it loses its flavor. To diversify the taste, you can add crushed Indian walnut, raw yolks (in a ready-made lightly cooled sauce), grated cheese, black pepper, a drop of vinegar when cooking. Here, completely freedom of creativity - it all depends on your taste.

For different dishes, the milk sauce is prepared in different consistencies. A thick sauce can be used for stuffing, it can be added to cabbage and carrot cutlets. Sauce medium density - for baking or simply as an ordinary gravy to the dishes. In the national Hungarian cuisine, there is a completely irresistible fish pie with milky gravy. In the main sauce should be added raw yolks, black pepper and salt, put there the stoned fish, fried onions and whipped whites. All this is laid out on the rolled dough, rolled up and baked.

This superb additive can also be poured with lasagna or stuffed cannelloni. To do this, prepare the main milk sauce. Stuff the cannelloni, put them tightly on a frying pan and pour over gravy, sprinkle with finely chopped parsley. You can close the foil and put it in the oven. Sit down, relax. After 10-15 minutes, remove it, remove the foil and sprinkle the dish with grated cheese. Bake until a pleasant crust is formed. Baking lasagna, do not forget to pierce it in several places - so it will turn out juicier. This dish is a good combination of ground and tomato sauce. Simply, first, white, then red, then white again. Your dish will have a very nice view.

In dairy sauce for meat, you can add black pepper, garlic and other spicy seasonings. It turns out quite original.

Sweet milky sauce brings back memories of the kindergarten. Remember, for a snack there was given a casserole, watered with something elusively delicious. It was a milky sweet sauce. For its preparation in the basic sauce add to taste sugar, vanillin, 1-2 yolks. If desired, you can add a little sweet condensed milk.

Milk sauce can become the main ingredient in a cream for a cake. Cook very thick milk sauce, cool, add 1-2 crushed yolks with sugar, whipped protein. Remove the butter from the refrigerator, let it "melt" at room temperature for 3-4 hours and gradually add the finished product to the oil, continuously interfering with it. Put sugar to taste, add vanilla, if desired - a couple drops of rum, lemon peel or orange. Try it, fantasize and create! Bon Appetit!