White Sauce - general principles and methods of cooking
White sauce is amazing. It can turn any set of ingredients into a magically delicious dish, giving them a delicate creamy taste. White sauce - one of the most popular in Europe, thanks to him, many everyday dishes are transformed into real masterpieces. For example, French Béchamel sauce, or Georgian dry wine and tarragon sauce. Rich, delicious and delicious sauce is also present in Russian cuisine. The basic recipe is very simple. Many new ones are obtained from it by adding additional products and spices, greens, seafood, mushrooms and everything that the hostess wishes.
White Sauce - Food Preparation
To learn how to prepare the sauce in such a way that it would be embarrassing to serve even the guests is simple enough. To do this, just adapt the right way to sauté flour on butter, diluting it with milk. Usually used for this pan or a thick thick-walled pan.
Additional ingredients of the sauce are sour cream, tomato paste, cloves, hops-suneli or white ground pepper. National cuisines of the peoples of the world also use fried onions, nuts, cheese, spicy herbs, and other various spices. This sauce is not stored for a long time, it is desirable to prepare it for a specific dish. This is not a burden, as it only takes a few minutes.
White Sauce - Best Recipes
Recipe 1: White Sauce: Base
This is a recipe for a small amount of fish sauce or cooked meat stew. It will give the dish a delicate creamy taste and will be a great addition to lunch or dinner. Prepare a small skillet and fresh milk.
Ingredients: milk (300 ml), butter (25 grams), flour (25 grams), salt, pepper to taste.
Method of preparation
Melt the butter in a saucepan or pan and add the flour. Mix and simmer over low heat. It is important to constantly stir, so that the flour does not darken around the edges and does not overcook, it remains a beautiful golden color. Remove from heat and gradually pour in milk. At the end add spices and bring to a boil. Boil another 3 minutes. Done! Serve the sauce to any hot dishes - meat, fish, vegetables or side dishes.
Recipe 2: White sauce with sour cream
This species is more nutritious, differs from the milky one in a thicker consistency and richness. Instead of sour cream, you can take a thick heavy cream.
Ingredients: flour (50 grams, sour cream (1 cup) or thick cream, butter (50 grams), salt, spices.
Method of preparation
Fry the flour in a dry skillet. When the golden color appears, cool slightly and add oil, spices, gradually add sour cream and mix. Boil another 5 minutes on low heat. Stir well and strain the sauce. Fans of garlic tastes can crush a garlic clove at the end and sprinkle with greens.
Recipe 3: White Beshamel Sauce
In the school of classical culinary excellence “Le Gordon Blue” in Frantsia, they teach the preparation of Bechamel sauce according to this recipe. Everything else is just a variation. Remember the main thing - if browning is hot, then you should pour in cold liquid, and vice versa - if it is cold, pour in hot sour cream or milk with half an onion. Stick carnations into the bow and sweat it all over low heat.
Ingredients: butter (50 grams), flour (50 grams), milk (1 liter), nutmeg, salt, ground black pepper (on a small pinch), onions (half), cloves (3 things ).
Method of preparation
We will cook in a skillet with thick walls and a bottom. Melt the butter and heat it up. We put flour in it, but do not fry much, just heat it. Constantly interfere with the spatula. Pour cold milk into the finished passerovka, bring to a boil and reduce the heat, we simmer until thick. Salt, season with pepper and nutmeg, filter through a metal sieve in order to achieve a uniform consistency.
Sample dishes with white sauce
Recipe 1: Beef tongue in white sauce (cream)
Patience and endurance! This is what we need for cooking beef tongue. By itself, it is cooked for a long time, cooking cream sauce for the tongue will add even more trouble. But the result! It is in order to enjoy the delicate taste of this beef delicacy, and we are all up to it. So, fight!
Ingredients: beef tongue (1 pc), butter (30 grams), sour cream (150 grams), flour (15 grams), salt, ground pepper, spices to taste.
Method of preparation
Put the pot of water on the fire. In the boiling water we put peppercorns and bay leaves, and then boil the tongue in it for about 2 hours. Half an hour before the end of boiling we add salt (1 spoon). At the end of cooking, remove the tongue and put it in cold water. After five minutes, skin should be removed very easily. We clean the tongue, cut it into slices 7-8 cm. Fry in butter, about three minutes on each side. Cooking sauce: pour 2 tablespoons of flour and 3 tablespoons of thick sour cream into a measuring cup. Mix, salt, add 150 grams of water and dilute the flour in this mass. Fill the tongue with sauce and simmer for 1-10 minutes. A mild, pleasant-smelling delicacy is ready!
Recipe 2: Boiled Lamb in White Sauce
Lamb is a specific meat. Many are repelled by its characteristic harsh smell. Our white sauce, which feeds lamb with creamy taste and spices, will cope with this. So, if you have a lamb shoulder or brisket, go ahead.
Ingredients: lamb (500 grams), potatoes (600 grams), onions (2 heads), carrots (2 heads), spices, flour and butter (1 tablespoon each).
Method of preparation
Wash the beef, pour a small amount of water, cook over low heat. Remove the foam on time, cover and wait about an hour and a half. Half an hour after the start of boiling, add vegetables, salt. Boil the potatoes. Broth is used to make a white sauce - pass flour on butter and dilute with broth, add sour cream. Cut the lamb into flat pieces. Put on a side dish boiled potatoes and pour the white sauce.
White Sauce - useful tips from experienced chefs
There are many variations of white sauce
- Cheese. In the base hot sauce pour the grated cheese (100 grams), melt over low heat and serve immediately.
- Sauce with greens. Finely chop the dill or parsley and add to the prepared sauce.
- Mushroom. In the oil, overcook the finely chopped mushrooms and add to the sauce along with a spoonful of lemon juice.
- Caper. Grind the capers and add to the main sauce along with a spoonful of lemon.
- Onion. Fry over low heat onions with butter. Add before browning, boil for 5 minutes.
- Shrimp. Peel and chop the shrimps and add together with white pepper.
