Milk sauce
4 servings
30 minutes
Milk sauce is a delicate and versatile addition to various dishes of European cuisine. Its roots trace back to traditional French gastronomy recipes, where it serves as the base for many sauces. The thick and velvety texture achieved by roasting flour and butter followed by the addition of hot milk makes this sauce ideal for casseroles, vegetables, and meat dishes. Its flavor is characterized by softness and a creamy note, while added salt reveals the depth of aromas. Milk sauce is often used as a base for creating more complex dressings, such as cheese or mushroom sauce, making it an indispensable component of classic cuisine.
1
Lightly fry 1 tablespoon of flour with the same amount of oil and gradually mix in hot milk.
- Wheat flour: 1 tablespoon
- Butter: 1 tablespoon
- Milk: 1.5 glass
2
Boil the obtained sauce, stirring continuously, for 10 minutes and add salt to taste.
- Salt: to taste
