Gravy for egg pancakes. Sauces for pancakes recipes with photos. Curd filling for pancakes

22.04.2022

In some regions of Russia, for example, in the Kirov region or in the old way in the Vyatka province, sauces for pancakes are called pomakushki. Sweet ones are jams or crushed berries, berries with sour cream, etc., and unsweetened ones are melted butter, melted butter with eggs, frozen chopped cream or milk, etc.

I want to introduce you to the top of the head from melted butter and eggs. Based on these two ingredients, as many as three types of pomace can be prepared:

butter and raw egg;
butter and hard boiled egg;
butter and an egg in a bag.

My favorite option is melted butter with an egg boiled "in a bag" when the protein is cooked, and the yolk has just set and remains soft and runny. All kinds of savory pancakes are suitable for such a topping: wheat, rye, whole grain and buckwheat.

The site has almost all of the indicated options for pancakes and sometimes even several options of each type!

Prepare the ingredients:

Boil the eggs in salted water to the desired degree. For the “in a bag” option, after boiling, the eggs are boiled over medium heat for 2-4 minutes, depending on their size. Place the finished eggs in cold water for a few minutes so that they are better cleaned.

Melt the butter in a bowl on the stovetop or in the microwave. In the microwave, cover the dishes with oil, and set the power to medium (300-600).

Dump the yolk of the egg into the oil, and grate the protein and also add to the oil.

Salt, stir.

Sauce for pancakes from butter and eggs "Vyatka Pomakushka" is ready.

Enjoy your meal!

Perhaps the most favorite treat that has long become a symbol of our country is pancakes. They are served to the table with a variety of sauces and toppings, sweet and savory, as a hearty snack or a delicious dessert. Delicious pancake sauce allows you to turn a completely simple pastry into a real culinary masterpiece, especially if pancakes are cooked with filling. The dressing recipes for this dish are amazing: there are sweet condensed milk with cream, and thick broth and onion sauces for pancakes with red fish or meat. The most popular option is sour cream sauce, which is suitable for any serving of the dish, depending on the ingredients added.

If you have planned pancakes for Shrovetide or for a simple Sunday snack, a recipe for such a sauce for pancakes with meat, mushrooms or fish will come in handy. Moreover, on the basis of sour cream, you can prepare a sweet sauce - vanilla or spicy with cranberries, allowing you to serve pancakes with not one, but several dressings at once.

You will need:

Sour cream - 250 ml
Garlic - 2 cloves
Butter - 1 tablespoon
Wheat flour - 1 tablespoon
Dried paprika - to taste
Water - 150 ml
Black pepper, ground - to taste
Salt - to taste

Servings - 5

Cooking time - 20 minutes

Universal Product

Sour cream combined with pancakes is an eternal classic. From it you can prepare a sweet sauce with the addition of powdered sugar, cream, berries and fruits. At the same time, it is also suitable for pancakes with savory fillings, so it is often used to prepare dressings and sauces for them. To make the sauce for pancakes thick and rich, it is recommended to choose sour cream with a high percentage of fat content. It has a denser consistency, does not spread and does not make the finished product watery. A variety of recipes offer many variations in the preparation of the sauce for pancakes with meat, with the addition of dill and parsley, pickled cucumbers or other ingredients. But the simplest gravy option, which includes a minimum of ingredients, we offer here.

Butter is melted in a saucepan, after which flour is added to it. The mixture is roasted until evenly creamy and lightly nutty. All recipes note the particular importance that during the mixing of butter and flour no lumps form, which in the future may not dissolve and slightly spoil the sour cream sauce. When the workpiece reaches the desired condition, warm water is poured into it, and the mixture is heated for 5 minutes.
At this time, sour cream must be poured into a deep container, add salt, black pepper and a little ground paprika. Garlic is pressed through the garlic and laid out in sour cream, after which the mixture is thoroughly stirred so that the spice is completely distributed throughout the mass. It is not necessary to add garlic to sweet sauce, although it goes well with cranberry juice.
The finished sour cream base is laid out in a saucepan, which must first be removed from the heat. After adding sour cream, the container is returned to the stove again to warm the mixture a little, but in no case bring it to a boil - otherwise the sour cream will curdle. Recipes allow you to add chopped dill or parsley to ready-made sauce for pancakes with meat or stuffing with chicken and egg.

Innings

Pancake sauce is combined with chicken, meat, mushrooms and boiled egg. It can be served to the table in a separate gravy boat, or you can pour each serving in advance. Pancakes baked with sour cream sauce are very tasty. In a word, there are many options, but they are all quite traditional. There are also other ways to serve sour cream sauce:

Pancakes can be served with a spicy dressing. To do this, apple or cranberry puree and sugar are introduced into the composition - a sweet sauce is obtained, which will be an excellent companion for the meat filling. The sweet sour cream sauce can also be flavored with spices, such as cloves or nutmeg, as their flavors bring out the flavor of the meat well.
Sour cream sauce with garlic can be used not only for pancakes. For example, a great combination is obtained with potato pancakes, potato cutlets, wheat cakes.
Another dish with which sour cream sauce can be safely served at the table is hot pies with chicken or meat. This is especially true when baking is served as a main course: it turns out much more nutritious and satisfying.

An appetizing dressing of fresh sour cream with garlic will become your signature recipe for serving pancakes with chicken, meat or mushrooms. Using one base and familiar recipes, you can create a variety of gravy variations by experimenting with ingredients and flavors.

Sauces give dishes additional flavors, emphasizing the main note. Complementing the same dishes with different sauces, you can create various attractive variations.

They also give us a variety of flavors and aromas when using essentially the same products. Sauces using fats or eggs add extra calories to the dish, lean sauces are suitable for those who take care of their figure.

Many sauces have already been invented for such a traditional and centuries-old dish as pancakes. Most people are accustomed to adding sour cream, condensed milk or cheese to pancakes. But why not try something new?

Abroad, it is popular to serve pancake sauce. This is a traditional Canadian sauce obtained by boiling the juice of sugar and black maples.

What to choose depends on the filling of the pancake. If you are going to prepare sauce for pancakes, remember that initially pancakes are made from sweet dough, so sweet sauces or sour cream are best suited for a finished dish without filling. But if there is a filling in the pancake, then you should pay special attention to it. For a sweet filling, berries or fruits are most often used. Sauces are designed not only to emphasize, but also to balance the taste of the dish. So, for very sweet pancakes, a medium-sweet sauce or a completely neutral sauce based on sour cream is suitable.

For hearty pancakes, it is better to choose an unsweetened sauce, for example, cheese or flour. You can buy it at the store or make your own. Now there is a huge selection of both ready-made sauces on store shelves and recipes for cooking.

A separate and most traditional sauce for pancakes is honey. It is used both as a filling and as an addition. Honey contains B vitamins, proteins, enzymes, potassium, iron, phosphorus and many other useful elements. However, they should not be abused.

Sauces are usually divided into sweet and savory. Thanks to the first, pancakes turn into an exquisite dessert. Sweet sauces include milk, sour cream, cream, various syrups, chocolate. Most of them can be purchased ready-made.

Vanilla and cinnamon, berries and nuts may also be present in sweet sauces.

Fruit and berry sauces can be served hot or cold. In the latter case, they must be cooled, stirring frequently and gently with a spatula to prevent skin formation. If this is a ready-made pancake sauce, then leave it for a few minutes in the refrigerator.

Unsweetened sauce for pancakes is similar to sauces for other dishes: poultry, meat or fish. They are ideal such as mushrooms, potatoes, meat, cheese or vegetables. It is also used as a sauce for chips.
Spices and spices are added to unsweetened sauces. Often it is basil, curry, marjoram, thyme, pepper. Such sauces are served with pancakes warm or even hot.
Cheese sauce is popular for pancakes. Processed cheese, milk, butter, dill, parsley are used for its preparation.

When preparing sauce for pancakes, you must remember the compatibility of products and spices with each other. For the rest, you can rely on your imagination. Don't be afraid to experiment with adding sweet sauces to savory pancakes. For example, chicken dishes always go well with pineapples and sweet peppers. And they are amazingly suitable for dishes containing garlic or any other hot spices, softening the sharpness and emphasizing the unusual taste. Flour-based pancake sauce is best for dishes with fish filling. But with pancakes with berries you can serve a wonderful summer dish.

Pancakes are not only a traditional Shrovetide dish. Treat yourself with a delicious sauce for breakfast or have a sweet afternoon snack.

Based on milk. Has a mild sweet taste. It is necessary to warm the milk on a small fire, stirring constantly, pour semolina (half a liter of milk - half a glass of semolina), add 2 tbsp. Sahara. Cook until thickened. When the mass has cooled slightly, you can use it as a sauce.

Berry mix. Mash the raspberries and strawberries, sprinkle the mixture with sugar. Pass through a large sieve, add a little condensed milk. It will turn out very tasty - the milky taste of condensed milk will favorably set off the sourness of the berries.

Spicy sauce for meat fillings. Fry the onion over low heat, add a tablespoon of flour, pour in a glass of broth and boil for a minute. Salt. The broth should be strong, preferably from chicken. You can add garlic. This sauce is for lovers, as its taste is quite specific.

Everything is done in the same way as according to the previous recipe, but at the end a spoonful of sour cream is added - preferably 30-40%.

Enjoy your meal!

Cream honey (or whipped honey) was invented in Canada in 1928. The technology of its manufacture is quite laborious - for this you need to mix crystallized and liquid honey. And then, at a certain temperature regime for 10 days, 2 hours a day, knead honey with a merry-go-round. After such procedures, honey acquires a completely different state - it becomes creamy, changes color from amber to cream and becomes more tender. Now it has begun to appear at honey fairs, and some manufacturers make it industrially. After such whipping, it does not shrink, does not exfoliate and retains its creamy structure without changing its beneficial properties. I do not have the opportunity to stand and mix honey for 10 days without a break. Therefore, having learned about this honey, I rushed to the worldwide network in search of a recipe for making cream honey at home. Found, cooked - and received an amazing product! Delicate, airy cream with the taste and aroma of honey, but not at all similar to it in its structure. It tastes great and looks great. This whipped honey is amazing for pancakes and fritters!!! My recipe is such a "home-style" whipped honey.

Pancakes are a hearty dish that can be prepared for lunch and breakfast. Classic pancakes are served with sour cream and jam, but the recipe presented here - sauce for empanadas - calls for stuffed pancakes. Having prepared pancakes and wrapping fried minced meat in them, you should think about how to make the dish even tastier so that it is not dry. Sauces are added to pancakes for filling or simply served as gravy.

Bechamel sauce for meat pancakes

Ingredients:

1.3 cups flour
2.5 cups of milk
3 eggs
3 art. l. vegetable oil
1 st. l. Sahara
0.3 tsp salt
vegetable oil for frying
500 g boiled chicken meat
50 g dried porcini mushrooms
2 cups chicken broth
60 ml cognac
1 cup cream with 12% fat
4 tbsp. l. butter
3 art. l. flour
2 yolks
a pinch of nutmeg

Cooking method:

Soak mushrooms in a small amount of warm boiled water and leave for 30 minutes.
Prepare dough. Separate the yolks from the whites. Grind the yolks, salt and sugar in a bowl, pour in the milk and stir. Pour in the sifted flour.
Whip the egg whites and add to the dough. Pour in vegetable oil and mix well.
Bake thin pancakes, frying them for 1.5 minutes. on each side in hot vegetable oil.
Prepare bechamel sauce. 3 art. l. melt the butter in a saucepan, add the flour and, stirring, fry it until golden brown.
Gradually pour in the broth and bring to a boil. Cook over low heat, stirring, 20 minutes. Add cream, bring to a boil and cook for 2 more minutes.
Mushrooms discard in a colander, cut into pieces and fry in 1 tbsp. l. warmed butter, 6-8 minutes. Finely chop the chicken and add to the mushrooms.
Pour in the sauce, add the yolks and cook until thickened.
Season with salt, pepper and nutmeg. Remove from heat, cool and mix with cognac.
For each pancake put 1 tbsp. l. fillings, wrap in a triangle and fry on both sides in the remaining vegetable oil.

Pancakes with mushrooms and cream sauce

Ingredients:

For pancakes:

2 eggs
1 cup flour
1.5 cups of milk
1 tsp salt
1 tbsp butter or vegetable oil

For filling:

2 tbsp olive oil
1 garlic clove, minced
400 g champignon mushrooms
1 bunch of parsley
100 g grated cheese

For sauce:

2 tbsp butter
2 tbsp flour
2 glasses of milk
salt and pepper to taste
a pinch of nutmeg

Cooking method:

Prepare pancakes: break eggs into a bowl and add melted butter, add milk. Beat with a mixer and gradually add flour and salt, beat again into a tender dough without lumps. Cover with plastic wrap and let stand 20-30 minutes.
Prepare the bechamel milk sauce: in a small saucepan over medium heat, melt the butter and add the flour. Mix well so that there are no lumps, fry a little, then pour in the milk gradually, stirring constantly with a whisk, until the mixture thickens. Season with salt, pepper and nutmeg, cover and let cool.
Prepare the filling: fry a whole clove of garlic in oil along with finely chopped parsley. Add mushrooms and mix well. Season with salt and cook for about 10 minutes over medium heat until the mushrooms are soft. Turn off the heat and take out the garlic.
Prepare pancakes: pour a little dough into the pan with a spoon, fry the pancakes on both sides. Makes about 20 pancakes.
Stuff each pancake with 1 tbsp. mushrooms, 1 tbsp. sauce and a pinch of cheese. Roll the pancakes into envelopes. Pour into a baking dish. Leave a couple of spoons of sauce in order to grease the pancakes on top. Sprinkle with remaining cheese. Put in a preheated oven. Bake for about 20 minutes. Stuffed pancakes with mushroom filling are ready!

Spicy cranberry sauce for pancakes with meat

Ingredients:

200 grams of cranberries
100 ml water
100 grams of sugar
1 PC. orange will need zest and juice
1/2 tsp freshly ground black pepper
3 cloves
1/3 pc. grated nutmeg
1 star anise
1 finger-sized slice of ginger root - optional!!!
1 pinch red chili pepper - optional
1 sprig thyme

Cooking method:

Let's prepare the necessary ingredients for cranberry spicy sauce.
Cranberries can be used fresh or frozen.
I have fresh cranberries for almost a year, they are perfectly stored in the refrigerator.
I put it in a glass jar and fill it with cold water!
Put cranberries in a saucepan, fill it with water.
Add sugar and spices - grated nutmeg and freshly ground black pepper.
We remove the zest from the orange on a fine grater, we try to use only a thin yellow layer, without clinging to the loose white, so that the sauce does not taste bitter.
Squeeze out orange juice.
I like to add natural pungency with ginger root, which I also rub on a fine grater.
As lovers of spicy food, I add a pinch of ground chili pepper.
We send a whole sprig of thyme straight to the saucepan
We also send an asterisk of star anise and clove buds there.
Put on medium heat and bring to a boil.
Then the fire must be reduced and covered with a lid, because the berries will burst and splash very actively on the stove.
You can help them in this process by pressing down on the sides of the pan with a spoon.
Then open the lid and cook at a slow boil for 15-20 minutes
During this time, the sauce will decrease slightly in volume and the consistency will thicken slightly.
Let the sauce cool down a bit.
We remove a sprig of thyme, star anise and clove buds.
We blend the sauce itself until smooth and transfer it to glass jars for storage.
This sauce keeps well in the refrigerator for up to 2-3 months.

Mushroom sauce for pancakes with meat

Ingredients:

champignons - 0.2 kg;
onions - 100 g;
wheat flour - 20 g;
sour cream - 100 ml;
water - 100 ml;
vegetable oil - how much will go;
salt, pepper - to taste.

Cooking method:

Wash the mushrooms, dry with napkins, cut into thin plates.
Free the onion from the husk, finely chop it with a knife.
Heat vegetable oil in a frying pan or saucepan, add chopped onion. Fry it until it becomes soft. This usually takes no more than 3 minutes.
Add mushrooms to onions. Fry them until they are browned.
In a dry frying pan, fry the flour to a caramel color, pour it into a saucepan with champignons. Continue frying them for a couple of minutes along with the flour.
Mix sour cream with clean boiled water, pour this mixture into a saucepan with mushrooms, beat with a whisk. Add salt and pepper to taste.
Stew mushrooms in sour cream for about 5 minutes. The sauce will thicken during this time.
Transfer the sauce to a bowl. Using an immersion blender, puree the mushrooms and onions until the sauce is smooth.
Transfer the creamy mushroom sauce to a gravy boat.
Mushroom sauce prepared according to this recipe goes especially well with meat and potatoes. It is usually served cold with beef or pork, hot with potatoes.
However, the right of the final choice remains with the hostess.

Spicy sauce for pancakes with tomatoes

Ingredients:

1 tomato
1 onion
6-7 champignons,
10 g butter,
6-7 olives,
3 art. l. soy sauce,
1 green onion.

Cooking:

Wash the tomato and chop finely. Remove the husk from the onion and also finely chop. By the way, instead of a fresh tomato, you can use ready-made grated tomatoes, whole peeled tomatoes, tomato juice or tomato paste (previously slightly diluted with water).
Wash the mushrooms thoroughly, scrape the cap and legs, finely chop. You can use royal mushrooms. However, although they have a more pronounced mushroom flavor, they are denser and the sauce will not turn out so tender.
To make the sauce have a delicate, creamy flavor, it is best to fry vegetables with mushrooms in melted butter. Make a low heat and transfer the tomato, onion and mushrooms to the pan. Pass over low heat for 5-7 minutes, stirring.
Add classic soy sauce to the pan. There is no need to add salt to the sauce, as the sauce itself is salty. Cut the olives into halves and also send to the pan. Stir and simmer for another 5-7 minutes.
When the mushrooms and onions are soft, transfer all the ingredients to a large cup or glass, grind with a blender until smooth.
Wash green onions and finely chop. Transfer the sauce to a gravy boat, sprinkle with green onions before serving. You can serve the sauce as it is, or pour it over a finished dish, such as a steak or chop.

Exquisite sauce for pancakes with nuts

Ingredients:

sour cream 500 gr
garlic 3-4 cloves
nuts 1 cup
cilantro
salt pepper

Cooking method:

Sour cream for this sauce is better to take
They should be light and juicy in appearance.
Chop the nuts.

Garlic sauce for pancakes with meat

Ingredients:

sour cream 200 g
garlic 1-2 cloves
fresh dill 0.5 bunch.
salt 1-2 chips.

Cooking method:

I put sour cream in a small bowl.
In many recipes, there is a recommendation to add a few tablespoons of mayonnaise to sour cream sauce to make it taste more saturated.
But I still prefer pure sour cream, then the sauce is light and not too greasy.
I have sour cream 15% fat, thick and dense.
If you have it very liquid, you can thicken it with cottage cheese (in a blender, beat 100 g of cottage cheese along with sour cream at low speed).
Separately, I chop the green dill.
I cut about half of the bunch as finely as possible and send it to a bowl with sour cream.
There I also add one or two cloves of garlic, peeled and passed through a press - it gives the sauce a special spiciness and piquancy.
Adjust the amount of garlic to your liking.
This time I put in just 1 clove.
If you like spicier sauces, you can add a pinch of ground red pepper.
I just salted to taste - two small pinches of salt is enough.
Then thoroughly mix all the ingredients with a table fork until smooth.
And carefully poured into a gravy boat - it turned out 250 ml of fragrant sauce, fresh and very tasty.
Topped with a sprig of green dill.
Sour cream and garlic sauce for potatoes can already be served at the table.
But it will become even tastier if you let it brew for 15-30 minutes in the refrigerator - during this time, the taste of garlic and dill will open better, which means that the sour cream sauce will become more saturated.

Tomato sauce for pancakes with meat

Ingredients:

50 grams of butter,
a couple of tablespoons of flour
400 grams of low-fat sour cream,
a couple of tablespoons of tomato paste,
salt,
pepper,
4 bay leaves.

Cooking method:

Melt the butter in a small sauce pan.
Pour two tablespoons of flour into it, fry it, while stirring constantly to avoid the formation of lumps.
When the flour and butter starts to foam, remove the sauce from the heat.
Take a larger pan and bring 400 grams of sour cream to a boil in it.
Add boiled sour cream to butter with flour.
Mix thoroughly and add tomato paste or puree to the mixture.
Keep mixing everything.
To get the right consistency, dilute your sauce with water or broth, salt, pepper and boil.
Pour the resulting sauce into the meatballs laid out in the stewing pan and simmer them in it for 40 minutes.
In the recipe for this sauce, you can avoid adding sour cream by replacing it with an equal amount of milk or water.

spicy tomato sauce for pancakes

Ingredients:

peeled tomatoes (with juice) 750 gr
olive oil 2 tbsp. l.
medium onion (finely chopped) 1/2
garlic (chopped) 2 cloves
red pepper 1/8 tsp
coarse salt

Cooking method:

First, prepare the tomato sauce.
Grind tomatoes with a blender.
Heat the oil in a medium saucepan, over medium heat.
Add onion, garlic and red pepper.
Simmer, stirring constantly, until the onion is soft, about 6 minutes.
Add chopped tomatoes along with juice.
Bring to a boil.
Reduce heat and simmer, stirring, until sauce thickens, about 20 minutes.
Season with salt.
Set aside to let the dish cool completely.
In a large saucepan, bring salted water to a boil.
Using 2 forks, gently mix together the ground beef, pork, rice, onion, parsley, red pepper and 1 tablespoon salt.

Spicy creamy hazelnut sauce

Ingredients:

sour cream 500g
garlic 3-4 cloves
nuts 1 cup
cilantro
salt pepper

Cooking method:

Sour cream for this sauce is better to take fatty, then it will be thick.
If a fruit-bearing walnut tree does not grow under your window, then you will have to go to the market or to the supermarket.
It is better to buy nuts in the shell, so they retain their beneficial properties longer.
But then they need to be washed, dried, split and the core removed.
It is unlikely that you will want to mess around with this, so buy already chopped and peeled.
They should be light and juicy in appearance.
Before cooking, such nuts should be dried in a hot frying pan or poured over with boiling water.
In our case, the second option is suitable - pour over with boiling water, because they will still be in a humid environment.
Put the nuts in a colander and pour over boiling water, spread on a towel - let dry.
Chop the nuts.
I do it with a knife, I like it when there are chunks in the sauce.
You can chop the nuts in a meat grinder or blender, then the sauce will be more uniform.
Use a press to crush the garlic.
In a bowl, mix sour cream, nuts and garlic.
Add salt, pepper to taste and chopped cilantro.
If there is no cilantro, you can make such a sauce without herbs.
In this version, he is also very good.
Mix all the ingredients well, transfer the sauce to a clean, dry jar, close the lid and store in the refrigerator.
This sauce will keep in the refrigerator for 2-3 days.

White classic sauce for pancakes with meat

Ingredients:

Wheat flour - 40-50 gr. (2 tablespoons with a small slide);
Butter (softened) - 50 gr. (2 tablespoons);
Milk - 500 ml. (2 faceted glasses filled to the top);
Salt - to taste;
White pepper (freshly ground) - to taste;
Nutmeg (ground) - pinch (optional)
Paprika (ground sweet pepper) - a pinch (optional).

Cooking method:

Let's start making the sauce by melting the butter.
To do this, we need dishes with one handle (like a ladle), with a thick bottom and preferably with a non-stick coating.
Melt the butter over a very low heat.
The butter should melt, but in no case should it be fried!
In no case do not use dishes made of aluminum and with a thin bottom.
In the first case, the sauce will take on a grayish color, and in the second, it will burn.
The butter for the sauce should be softened, but if there is no time to defrost, then grated.
This is necessary so that it melts evenly on the stove.
If you throw butter to melt with a frozen piece, then some will melt and start to burn, and some will still melt.
And since we are preparing a white sauce, we don’t need to change the color!
The butter has melted and now we will add wheat flour.
Flour must be sifted beforehand.
Pour the flour into the melted butter and carefully grind and mix with a wooden spatula.
We keep the dishes with flour on the stove over moderate heat until it begins to boil, rise with a “cap” and foam.
All this time we do not leave the stove, but constantly stir and grind the flour.
If small lumps appear, then there is nothing to worry about, at this stage this should not bother you.
Stir the flour constantly, do not add fire, watch the color of the flour - it should acquire a soft creamy color.
Do not under any circumstances burn!
As soon as our flour is prepared for further actions, remove the dishes from the fire and pour in cold milk in very small portions, in a thin stream.
Simultaneously with the infusion of milk, beat with a whisk and mix the sauce.
Having poured in about a third of the total volume of milk, set the milk aside and thoroughly mix and whip the sauce, as soon as the sauce becomes a homogeneous consistency, pour in the rest of the milk, add salt and spices to the sauce, return the dishes to the stove.
We don't stop mixing.
Bring the sauce to a boil over moderate heat, stirring constantly.
Perform all these actions for 5-7 minutes, from the moment of boiling.
In order to avoid lumps, cold milk is added to the sauce.
If you add hotter, then due to the high temperatures of flour and milk, welding will occur, which will lead to the formation of lumps.
Milk can also be added warm, but not boiled, although in many recipes it is prescribed to add hot milk.
In this case, the sauce will have to be rubbed through a sieve or break up the lumps by whipping with a mixer or in a blender.
The cooking time of the sauce should in no case exceed 10 minutes.
We cook the sauce, not the paste, so you need to accurately observe the cooking time.
Therefore, after boiling the sauce, note the time and taste every minute.
After the fifth minute, you will notice how the taste of the sauce changes, acquiring a pleasant milky hue.
After 5-7 minutes of cooking, remove the sauce from the heat and pour it into a dry gravy boat.
If your sauce is too thick, then pour in enough milk, stir well and heat on the stove.
If it turned out too liquid, then rub the butter with flour (1: 1), add to the sauce and boil after boiling for 2 minutes.
Another way to thicken the sauce is to continue cooking it for up to 40-60 minutes.
During this time, the taste of the paste will disappear.
The sauce can be stored in the refrigerator for 2-3 days.

Pesto sauce for pancakes with meat

Ingredients:

Cheese "Parmesan" - 40 gr.
Pecorino cheese - 10 gr.
Olive oil - 100 ml.
Garlic - 3 tooth.
Basil green - 80 gr.
Pine nuts - 2 tbsp. spoons

Cooking method:

Starting cooking, it is necessary to prepare all the products.
Therefore, I wash my greens and dry the leaves from moisture.
I strip the leaves from the stems.
Traditional Pesto is made with green basil, but if you only find the color basil, you can use that too.
I peel the garlic.
I put the cloves in a small ceramic cup and knead them with a regular pusher.
Then I add pine nuts to the cup and continue to knead everything together until a homogeneous gruel is formed.
In the same bowl, I begin to add basil leaves in small portions and grind it by crushing it with a crush.
Stirring the whole mixture.
When all the greens are chopped, I rub both types of cheese on a fine grater and add them to the cup.
I mix everything thoroughly.
In principle, the sauce can be made without parmesan, with a different kind of hard cheese, but I prefer not to break with tradition.
Now I add olive oil to the mixture.
I always use virgin and high quality oil to preserve the benefits and taste of the product.
I stir the mixture until a homogeneous consistency is formed.
Delicious pasta can be prepared with this sauce.
To make a classic version of "Pesto", you do not have to use a pusher.
If you have a modern blender, feel free to take it.
Before starting, I send the dishes and blades to the refrigerator for an hour, and only after that I start cooking.
I add all the ingredients in small portions to get a uniform mass.
Ready sauce can be used immediately or wound in the refrigerator for a month in a glass jar, tightly closed with a lid.
Sometimes I add variety by adding tomatoes to the composition, but this is already a departure from the standards.