White sauce

Sauce is a gravy to the main course or garnish. In addition, it is used directly in the preparation of certain dishes. Spices and spices, which are often part of the sauce, excite appetite and perfectly emphasize the taste of the dish, making it unforgettable and unique. Sauces are prepared on a liquid basis with the addition of all sorts of ingredients and spices. There are sauces, which include flour, as well as those that do not contain it. In addition, it is worth mentioning the sauces that the housewives cook on butter or vegetable oil, and some use vinegar for cooking.

Hot sauces are served to hot dishes, and cold ones do not have such restrictions. Consistency is also different. Conditionally they are divided into liquid, medium density and thick. For example, a white chicken sauce has a consistency of medium density. There is a technology for preparing classic base sauces, which meets international gastronomic standards.

Sauces are divided into red and white. It is on white sauce that we will emphasize this article. Prepare white sauce can be based on meat, fish or mushroom broth. There are also dairy and creamy white sauces.

But these are just stingy facts. It's time to learn the practical recommendations of cooking white sauce based on milk.

Recipe 1. White milk-based sauce

Pour into the saucepan 425 ml of milk. Add a few sprigs of laurel and pepper, a little onions and a few sprigs of fresh parsley. Bring to a boiling point on low heat, remove from the plate and let it brew and cool completely. Strain back into the saucepan, add 40 grams of butter and 20 grams of flour. Bring to a boil and cook, constantly whipping with a whisk to make the sauce become homogeneous and thick enough.

Everything was much easier than you imagined. Now you have a wonderful sauce-base, in which you can add greens, lemon juice.

The famous French sauce Béchamel is a classic white sauce. It is cooked on water, milk, broth. Sour cream is not suitable for its preparation, since it has the property of coagulating when heated. The basis of the sauce is py (flour, fried in butter until golden hue). Flour and butter are taken in approximately equal amounts, and the amount of liquid depends on the desired density of the sauce. The main thing is to add broth or milk gradually.

Recipe 2. White souce based on broth:

You will need a broth, 15-20 grams of flour, 30 grams of butter, spices to taste. Fry the flour in butter until it browns. Top up the broth and add the pepper with the peas, and then after another 25-30 minutes cook on a small fire. Strain. Season and add butter.

Then, to the main sauce, you can add grated cheese, green onions, parsley, horseradish, toasted mushrooms. You can also beat egg yolks and cream. Then add the sauce and bring to a boil, stirring. You have the opportunity to experiment with the ingredients, depending on what kind of sauce will be served.

White sauce is very versatile. It is quick to prepare and inexpensive, and a delicate texture will perfectly emphasize the dignity of the main dish without interrupting its taste. That's why he is so appreciated in cooking. You can serve white sauce for meat, fish and seafood, vegetables, rice and pasta. It has already become international. For example, in Italian cuisine it is used to make lasagna. Bechamel is included in the "top-5" of the best sauces of France, which is considered the birthplace of sauces. At one time, a simple sauce based on butter, flour and cream made a real sensation.

Several secrets of successful preparation of Béchamel sauce

1. Overcooked flour can cause unpleasant taste of the sauce. Remember that it should have a light golden hue.

2. Aromatization of cold milk with spices and peel helps to improve the taste of the sauce.

3. Use a wooden spoon or spatula to stir.

4. To save already ready-made sauce from lumps try to strain it.

5. Store the sauce in the refrigerator for 2-3 days.

6. The sauce of an ideal consistency is evenly drained from the spoon.

Enjoy your meal!