2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
To improve the taste of the food and to emphasize the taste nuances, different types of milk sauces are prepared, which are suitable for both salads and cooked dishes.
One of the types of milk sauces is very suitable to complement the taste of vegetable dishes and salads. You need two teaspoons of milk, two tablespoons of flour, two tablespoons of butter, salt to taste.
Fry the flour until pink in the butter. The milk is heated without boiling. The flour is mixed in the pan with hot milk, which is added in small portions. Mix everything very well so that no lumps remain. Boil for ten minutes, add salt to taste, other spices can be added.
Suitable for salads, meat dishes and vegetable specialties is the cheese sauce. You need half a cup of the basic milk sauce - made with flour, milk and butter. You will also need two tablespoons of meat broth, one tablespoon of grated yellow cheese, one teaspoon of butter, salt and paprika.
Warm but not hot broth and grated yellow cheese are added to the main milk sauce. Mix everything well, add the butter, salt and red pepper.
Milk sauce with eggs is suitable for potato dishes and cabbage specialties. It is prepared from one tablespoon of flour, one egg yolk, one tablespoon of butter, fifty milliliters of milk, eye broth, depending on whether you want the sauce to be thick or thin.
Fry the flour in butter until pink, dilute with broth and simmer for about ten minutes. Beat the yolk in the milk, add in a thin stream to the sauce and stir. Instead of yolk, grated hard-boiled egg can be added to the sauce.
Milk sauce, which is used in serving puddings, creams and other desserts, is made from two teaspoons of milk, one tablespoon of flour, two tablespoons of sugar, three egg yolks and one vanilla.
Beat the flour in a little cold milk. The yolks are mixed with the sugar, combined with the flour and half a cup of hot milk is gradually poured into them.
Then slowly add the remaining milk - warm or hot. Flavor with vanilla and boil until thickened over low heat, stirring constantly. After removing from the heat, stir for a few minutes.
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