Sauce white basic recipe flow chart. white sauce

Few people know this gravy. After all, a fairly large number of housewives are used to making classic sauces using tomato paste. However, sometimes you really want to surprise your guests and cook for them some unusual dish with a creamy dressing.

Quick and delicious white sauce: recipe

This dressing is ideal for a side dish, as well as hot salads and meats. It should be noted that this is the easiest sauce to prepare, which does not require many different components.

So what ingredients do you need to purchase to make a delicious white sauce? The recipe for this dressing requires the use of the following products:

• natural butter - 3 large spoons;
• high-grade light flour - 2 large spoons with a slide;
• fresh milk of maximum fat content - 2 full glasses;
• sea ​​salt and a mixture of crushed peppers - apply at your own discretion and taste.

Step by step cooking method

How to make white main sauce yourself? The recipe for such a dressing requires the use of a thick-walled small bowl or saucepan. It is necessary to place natural butter in it, and then melt it very slowly on the stove so that the cooking oil does not burn. After that, it is necessary to pour high-grade flour into the dishes and mix everything thoroughly.

In conclusion, you need to separately heat the milk in a bowl, without bringing it to a boil. Next, the warm product should be poured in a thin stream to the rest of the ingredients. At the same time, all components must be regularly mixed with a large spoon so that lumps do not form in the sauce. After boiling the dressing for another 2 minutes, it should be removed from the heat and immediately used for its intended purpose.

We make a delicious creamy sauce with champignons

Almost everyone likes the recipe for white sauce with mushrooms. After all, such a dressing turns out to be very fragrant and tasty. It can be served with any side dish. For example, a dish of mushroom sauce and potatoes, boiled pasta, rice or buckwheat porridge turns out to be very tasty. In addition, this dressing is ideal for making hearty and fragrant homemade pizza.

So, what should be purchased to make mushroom white sauce? The recipe for this dressing recommends using the following ingredients:

• fresh champignons - about 400 g;
• high-grade light flour - 2 full large spoons;
• deodorized vegetable oil - 40 ml;
• natural butter - 20 g;
• sweet bulbs, not very large - 2 pcs.;
• sour cream as fresh and fat as possible - 100 g;
• sea ​​salt, dill and chopped pepper mixture - apply to taste and desire.

Food preparation

Before making the mushroom white pizza sauce, the recipe of which we are considering, you should process all the ingredients one by one. First you need to wash fresh mushrooms well, and then cut them into thin slices along the caps and legs. After that, you need to peel the sweet onions and finely chop them into cubes. As for dill greens, it should only be chopped with a knife.

Roasting on the stove

How should mushroom white pizza sauce be cooked? The recipe for this dressing recommends using a deep saucepan. Pour deodorized vegetable oil into it, and then put the mushrooms, wait for the excess liquid to evaporate completely and fry until golden brown. Also, chopped sweet onions must be added to the champignons. This vegetable will give the sauce a special aroma and taste.

Stewing dishes

After the ingredients are well fried, natural butter and the freshest sour cream should be added to them. After mixing the components, they need to be additionally flavored with a mixture of chopped peppers, salt and herbs, as well as high-grade flour. In this composition, it is advisable to simmer the products under the lid for about 5-7 more minutes.

After the described steps, the mushroom white sauce should be removed from the stove, and then used to make delicious homemade pizza or serve along with some side dish.

Cooking delicious meat sauce

White sauce for meat, the recipe of which involves the use of only simple and affordable ingredients, can be served both with boiled and baked or fried steak. This dressing will make your meal even tastier and richer. For this we need:

• any meat broth - about 2 cups;
• high-grade light flour - ½ cup;
• natural butter - 2 large spoons;
• dill and parsley - use to taste;
• onion lettuce - 1 pc.;
• lavrushka - a few leaves;
• allspice peas - a few pieces;
• freshly squeezed lemon juice - apply to taste;
• sea ​​salt is not very large - use at your discretion.

Cooking process

How to make white sauce for meat yourself? The recipe for this dressing recommends using a small skillet. Melt the butter in it, and then add high-grade flour and fry everything well until light yellow. Next, the ingredients need to be diluted with broth. After that, it is necessary to add chopped greens, separately fried onions in oil, as well as lavrushka and peppercorns to the almost ready sauce.

After mixing the products, they should be cooked on low heat for about half an hour. At the end, the sauce must be removed from the stove, seasoned with butter and fresh lemon juice. Serve ready-made white dressing to the table, preferably warm, along with veal, rabbit or chicken.

White Bechamel Sauce: Instant Recipe

Bechamel sauce is a famous French dressing that has a special taste and aroma. Previously, such a dish was made by long boiling down a mixture of meat broth with cream. Today, Bechamel sauce is a butter-flour dressing with milk.

It should be noted that such a dish is good to use as a fragrant gravy for various dishes. But often the presented sauce is used as the basis for other sauces and soups.

So, to prepare the Bechamel sauce, we need:

• high-grade flour - 2 large spoons;
• natural butter - 2 large spoons;
• milk as fat and fresh as possible (if desired, you can use cream) - 2 cups;
• nutmeg - ½ a small spoon;
• salt is not very large iodized - ½ a small spoon;
• ground white pepper - ½ a small spoon.

Cooking method

To make Bechamel French sauce yourself, you need to take an ordinary dry frying pan, heat it up strongly, and then add high-grade flour. It is desirable to fry the flour ingredient for about 5-8 minutes. After that, natural butter and full-fat milk or heavy cream should be added to it.

After thoroughly mixing the components, they need to be flavored with nutmeg, ground white pepper and salt. If you need to get a liquid sauce, then a little more milk can be added to the main ingredients. If, on the contrary, it is thick, then it should be boiled over low heat until it acquires the consistency you need. After the actions taken, the Bechamel sauce is considered fully cooked. It can be safely served at the table along with a side dish or meat. Enjoy your meal!

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the main white sauce dish produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \Gross\Net

Broth PF - 1100 - 1100 - 1100

4. TECHNOLOGICAL PROCESS

Sifted flour is poured into the melted fat and sautéed with continuous stirring, avoiding burning. Properly browned flour should have a slightly creamy color. A quarter of the hot broth is poured into browned flour, cooled to 60-70 ° C and kneaded until a homogeneous mass is formed, then the remaining broth is gradually added.

After that, chopped parsley, celery, onion are put in the sauce and boiled for 25-30 minutes. At the end of cooking add salt, black peppercorns, bay leaf. Then the sauce is filtered, while rubbing the boiled vegetables and brought to a boil.

Ready sauce is used for preparation of derivative sauces. If the sauce is used as an independent one, it is seasoned with citric acid (1 g) and fat (70, 50, 30 g, respectively, according to columns I, II, III).

The main white sauce is served with dishes of boiled and stewed meat and poultry.

1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the consumer's order, used according to the recipe of the main dish. Shelf life and sale according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - Characteristic of this dish.

Color - Characteristic of the products included in the product.

Taste and smell - Characteristic for the products included in the product, without foreign tastes and odors.

6.2 Microbiological and physico-chemical parameters:

According to microbiological and physico-chemical indicators, this dish meets the requirements of the technical regulation of the Customs Union "On food safety" (TR CU 021/2011)

1. NUTRITIONAL AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)

Technological engineer.

In the 1910 book Exemplary Household Cuisine, this sauce is called “White Hot Russian Sauce,” and in the French Sauces section it is called “Basic French White Sauce Veloute.” By adding various ingredients and spices, you can create a wonderful and harmonious sauce. It is very simple to make, and thanks to the advice from this wise book, the sauce does not delaminate. At least I did it many times over the course of two weeks and this dirty trick never happened. If you follow the instructions, you will get a tender, silky, soft sauce.

Below I will give the exact amount of ingredients, but first, here is a tip from the book for you (sorry, but I did not add yat in the quote):

“For white hot sauce, take half the weight of butter by weight of the flour taken; if the product is measured in spoons or glasses, then the butter is measured in melted form and also half as much against flour, namely: if 2 tablespoons of oil are taken, then 4 tablespoons of flour are taken.

For 3 servings you need:

• 16 gr butter
• 28 grams of flour (this is my 2.5 tablespoons without a slide)
• hot broth (if you are preparing a sauce for fish, then add fish broth, if meat - meat, if poultry - the appropriate broth). “Passerovki are diluted with broth in such an amount that at first a completely liquid sauce is obtained, for 1 tbsp. flour - 2 cups hot broth

If you don't have a scale, then follow the advice above and measure with spoons, but keep in mind that a spoonful of flour is enough for 3 servings of the sauce.

We prepare the products, weigh everything, cut the butter into cubes.

In a deep saucepan, in my case - a ladle, put the oil and put on a small fire. When the butter melts, add all the flour and mix with a wooden or silicone spatula. Do not stir with a metal spoon!

We interfere until hot so that when you touch your fingers before sautéing, you cannot hold it with your fingers. It is important not to overdo it, otherwise the browning will turn red, and we need white.

Now you need to combine the passerovka and the broth. First, you need to pour the broth into the passerovka, and not vice versa. Secondly, in order for the sauce to turn out smooth and without lumps, to have a good color and taste, you need to pour in the HOT broth and in parts, while you need to stir non-stop so that there are no lumps.

Now the sauce needs to be boiled over low heat, i.e. “plant”, this will take time and you can not leave the sauce unattended. Stir the sauce from time to time so it doesn't burn. It may seem like a lot of fuss with the sauce, but it's not.

During boiling, oily foam and oil always appear on the surface of the sauce. It must be removed so that the sauce does not get a greasy taste. The book says that even the smell of fat may appear. For the experiment, I made the sauce without removing the oil from the surface, something terrible and ugly came out, because this oil looks ugly and combines with the sauce. In general, horror-horror.

When the oil stops escaping, the sauce is ready. We plant it to the density you need. There are 4 degrees of sauce density:

• Sauce, like heavy cream (drips from a spatula), served separately in gravy boats
• Sauce, like fatty sour cream (covers the spatula with a slight coating), is used for stewing
• The sauce, like thick sour cream (covers the spatula with a thick coating), is used for sauce dishes.
• The sauce, like a thick puree (should stay on the spatula without dripping), is used to cover or lubricate this dish

The finished sauce must be strained through a clean sieve so that it is completely smooth. “Before serving, it is sometimes seasoned with sour cream, vinegar, citric acid, tomato puree, marinade, and so on. After the addition of additional products, the sauce must be boiled to get their taste.”

White sauce is a classic accompaniment to many of the dishes you cook at home. Try it for chicken, pizza, fish or meat.

• butter - 60 gr
• wheat flour - 40 gr
• water - 0.5 l
• salt - 0.5 tsp
• egg yolk - 1 pc.
• lemon juice - from 0.5 pcs

First you need to take a deep saucepan and melt the butter in it. You need to cook on a very low heat so that the oil does not start to burn. Then add flour and mix thoroughly.

Next, you need to dilute the creamy mixture with chilled boiled water or broth, if possible. As soon as the sauce is sufficiently diluted with water, you need to add the following ingredients in the indicated sequence - salt, black pepper and yolk.

The sauce must be put on fire and beat with a whisk until it begins to boil. As soon as the sauce boils, it must be immediately removed from the heat.

Then add the second half of the butter to the sauce, pour in the juice of half a lemon or one tablespoon of vinegar. Mix everything thoroughly until a homogeneous mass is obtained. The butter should melt completely. Finely chopped fresh herbs can also be added to the finished sauce. For example, parsley, dill, green onions, as well as chopped thyme.

The finished sauce should be transferred to a gravy boat or immediately to the finished dish. The sauce can also be stored in an airtight container for two to three days. It is better to serve the sauce chilled, as the taste of the sauce is revealed brighter. Making the sauce is not at all difficult, it does not require huge costs and time. Therefore, this recipe can be safely taken into account. Cook with pleasure!

Recipe 2: white sauce on vegetable broth

• onion - 1 pc.
• butter - 1 tbsp
• flour - 1 dec.l.
• vegetable broth - 1 cup
• lemon juice - 0.5 tsp
• butter - 1 tsp

Finely chop the onion (1 pc), if desired, also chop the celery root or parsley if you like a richer taste. Onions separately or with roots are simmered in butter (1 tbsp. Spoon) until the pieces are transparent.

Pour 1 dessert spoon of flour and stir it in a circular motion in a pan with onions until it becomes creamy. You can not add unfried flour to the sauce, this spoils the taste of the sauce and appears viscous.

We heat the salted broth or vegetable broth (1 cup) and add it to the pan with onions and flour, stir well so that lumps do not form. However, salted broth helps to avoid lumps. Add ground pepper, bring to a boil and let the sauce thicken over very low heat. Keep in mind that the sauce thickens as it cools, so you can add a little more broth if needed.

If you want to remove the onion, then you need to pass the sauce through a sieve. You can also grind the onion in the sauce until smooth using a blender.

At the end, add ½ teaspoon lemon juice and 1 teaspoon butter so that there is no film.

Recipe 3, step by step: white sauce with mushrooms

• Fresh mushrooms 100–150 gr.
• Butter 2 tablespoons
• Vegetable oil to taste
• Salt to taste
• Ground black pepper to taste
• Ground red pepper to taste
• Wheat flour (high grade) 1-2 tablespoons
• Fish broth 2 cups
• Fatty sour cream 2-3 tablespoons

When choosing fresh mushrooms, make sure that the mushroom caps are firm, with no signs of spoilage. Choose mushrooms according to your taste, you can even take fresh champignons, but the taste of the sauce will not be as rich and fragrant as from "wild" mushrooms.

It is best to use porcini mushrooms for the sauce, as they do not lose their color and aroma during heat treatment. Fresh mushrooms must be cleaned and, after pouring into a colander or sieve, rinse thoroughly under cold water. Let the water drain.

Peeled and washed mushrooms cut into small pieces. If the mushrooms are very small, then they can not be cut.

We take a saucepan and melt butter in it on a gas stove, add finely chopped fresh mushrooms, sprinkle with black and red ground pepper. Next, simmer under a closed lid over medium heat for 15 - 20 minutes, stirring with a wooden spatula. During this time, all the juice released by the mushrooms should evaporate.

Sprinkle the stewed mushrooms with wheat flour, stirring them continuously with a spatula, then pour in the fish broth, vegetable oil and add fatty sour cream, mix everything thoroughly with a spatula and cook for another 5 minutes over medium heat, stirring constantly. Remove saucepan from heat. White mushroom sauce for fish is ready!

Recipe 4: barbecue sauce with sour cream (with photo)

• Two glasses of kefir
• 200 grams of sour cream
• A bunch of any fresh herbs
• 1-2 fresh cucumbers
• Garlic to taste
• Salt to taste
• Half teaspoon ground black pepper
• A pinch each of rosemary, basil and thyme

For white sauce, any fresh herbs are suitable - cilantro, parsley, dill. But green onions should not be added - it will kill the taste of other products and add bitterness. It is better to wash it and offer it to barbecue as fresh herbs. Finely chop the parsley (precisely finely, the smaller the better). Set aside some.

Peel the garlic cloves, cut into small cubes.

Put the greens and garlic in a bowl or mortar. Add a little salt and mash so that the greens give juice, and the garlic turns into gruel.

Fresh cucumber for the sauce should be grated on a fine grater. When grated, put in a colander for 10 minutes to remove excess juice.

Kefir and sour cream (or other fermented milk products) are taken in a ratio of 2: 1 - a part of sour cream is added to two parts of kefir. In our version, two glasses of kefir must be mixed with a glass of sour cream.

Add grated cucumber to the sour milk base. Stir.

Now you need to put all the greens and add the greens mashed with garlic. Salt and pepper to taste.

Stir the sauce. Adding dried herbs or not is a matter of taste. Basil, thyme and rosemary give a pleasant aroma, the sauce is rich, with a pronounced taste of spices and spices.

Taste the white sauce, if necessary - add what is missing or add kefir if you overdid it with seasonings. Put the finished white sauce in the refrigerator to cool properly and soak in flavors. Then serve with barbecue, which is eaten with your hands, dipping pieces of meat in a fragrant sauce. Very tasty!

Recipe 5: White Cream Sauce with Mushrooms

• Mushrooms - 300 gr.
• Bulb onion (1 pc.) - 120 gr.
• Cream 15% - 100 ml.
• Sour cream 20% - 100 gr.
• Butter - 25 gr.
• Flour - 30 gr.
• Water - 50 ml.
• Salt (to taste) - 5 gr.
• Ground black pepper (to taste) - 5 gr.

Finely chop the onion.

Clean and wash the mushrooms. Cut into small pieces.

Heat up butter in a frying pan. Fry the onion until golden brown.

Add mushrooms and sauté until soft.

Salt the mushrooms a little. Sprinkle with flour and mix well.

Pour in hot water, add cream and sour cream. Mix.

Bring the sauce to a boil, but do not boil. Add salt and pepper to taste. Remove from fire.

Recipe 6: White Garlic Sauce for Vegetables

• Sour cream - 4 tbsp;
• Garlic - 3-4 cloves;
• Salt - to taste;
• Fresh dill - 0.5 bunch.

Add salt to taste to sour cream and squeeze the garlic with a garlic press.

Chop dill very finely and add to sour cream.

The mixture can be whipped with a fork or immersion blender. For a blender, it is better to increase the proportions, since it is inconvenient to beat a small amount of sauce.

Transfer the sauce to a saucepan and serve immediately. You can store this sauce for a day, but I prefer to always make it fresh.

Recipe 7: main white sauce on broth

• Broth - 2 cups
• Flour - 1.5 tbsp. spoons
• Butter - 20 g
• Onion - 0.5-1 pc.
• Celery root - 20 g
• or Parsley root - 20 g
• Citric acid - on the tip of a knife
• Bay leaf - 1-2 pcs.
• Ground black pepper - 1 pinch

Melt butter (10 g).

Throw in flour.

The flour is sautéed in butter until a light cream color appears (3 minutes over medium heat).

Strain the broth.

The flour is gradually diluted with white strained broth.

Hot broth is poured into flour sauteing in small doses, continuously stirring in one direction (in this way the elasticity of the sauce is achieved), and the mass is brought to the consistency of thick sour cream.

Pour in the rest of the broth and stir well until a homogeneous mass is formed.

Roots and vegetables are peeled and finely chopped.

Heat the remaining oil (10 g), sauté, stirring, vegetables and roots over medium heat until transparent (7 minutes).

Then finely chopped browned roots and onions, spices are placed in the sauce and boiled for 30-40 minutes.

When the sauce boils, the resulting foam is removed.

The finished sauce is filtered, the vegetables are rubbed through a sieve, citric acid is added and the sauce is brought to a boil.

The main white sauce is ready.

Parsley or celery can be boiled in the sauce, not browned. In order not to form a film on the surface of the sauce, you need to put pieces of butter in the sauce.

Recipe 8: White Tartar Sauce on Mayonnaise

• Mayonnaise - 3 tbsp.
• Sour cream - 2 tablespoons
• Pickled cucumber - 1 pc.
• Garlic - 1 clove
• Greens - 1 bunch

Combine sour cream and mayonnaise.

Add finely grated cucumber.

And finely chopped garlic.

Also finely chopped greens. To mix everything.

You can serve the sauce with fish, seafood or roast beef. Enjoy your meal!