White cream sauce with milk and butter
Composition / ingredients
4
servings:
Step-by-step cooking
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We start by pouring milk into a saucepan and heating it a little over medium heat. It is not necessary to bring it to a boil. Now we heat the butter in a frying pan over low heat. Then add flour to it and mix thoroughly. After that, we gradually pour milk into our mass, stirring. Bring our sauce to a boil, and then boil for 1-2 minutes. When the sauce thickens, salt and pepper it. After a couple of minutes, remove the sauce from the heat, pour it into a saucepan, throw small pieces of butter into it. The sauce can be served to the table with meat, poultry, fish, side dishes.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
