Diet sour cream sauce. Milk sauce for fish
There are several thousand recipes for preparing various sauces in the world - sour and sweet, red and white, hot and fresh. This is a very common liquid seasoning that can not only give a certain shade to a dish, but also change or transform its taste beyond recognition. It’s not for nothing that the French say that you can eat absolutely anything with sauce, even newspaper. And you can trust them, because they are experts not only in the world of fashion, but also in cooking.
One of the most famous sauces is milk sauce, which is based on milk. The thickener is most often toasted flour, less often starch. Its popularity is explained by the availability of products that are always at hand and ease of preparation. Milk sauce can be sweet or salty, with the addition of spices and seasonings. It will ideally highlight or soften the taste of any dish - vegetable or meat cutlets, fish, sweet pancakes, casseroles. They can be stuffed into individual dishes, baked in the oven, or served as a thin gravy.
Milk sauce - food preparation
The base of the milk sauce is milk and a butter-flour mixture, or white roux, as the French would say. If flour is added to the sauce, it is either fried in oil or calcined in a hot, dry frying pan. If the thickener is starch, it is immediately mixed with the liquid without subjecting it to heat treatment. Sometimes yolks are added. In this case, the mass is not boiled, but only brought to a boil. Various herbs and spices are added to the sauce. If it is a sweet mass, add sugar, vanilla, cinnamon, cocoa; if it is a salty mass, add pepper, black or red, salt, dill, bay leaf. Whatever spices are added to the milk sauce, it always has a delicate consistency and a mild taste, muting any sharpness and harshness. Therefore, it can easily be classified as a dietary dish.
Milk sauce - the best recipes
Recipe 1: Classic milk sauce
This sauce can be used for stuffing potato croquettes, sweet donuts, baking meat, fish, or as a gravy for pancakes, cereals and other side dishes. In the first case, a thick sauce is meant, in the second - medium thickness, and in the third - a sauce like gravy. The cooking method is the same, the difference is in the amount of flour and butter. If the sauce is used for a sweet dish, you need to add sugar and, to taste, vanillin and cinnamon.
Ingredients: (thick sauce) – flour, butter – 2.5 tablespoons each. spoon, milk – 0.5 l, salt; (medium thickness) – flour, butter – 2 tablespoons each. spoon, milk – 0.5 l, salt; (liquid sauce) – flour, butter – 1 table each. spoon, milk – 0.5 l, salt.
Cooking method
Dry the flour in a hot frying pan. There is no need to heat it too much until the color changes, just lightly fry until a slight smell of roasted nuts appears, and cool. Firstly, the calcined flour will mix with the liquid more easily, without lumps, and secondly, the sauce will get rid of the pasty smell and acquire a pleasant aftertaste.
Add salt to the flour, pour in the milk, a smaller part at first. Stir the resulting batter, break up any lumps if there are any, and pour in the rest of the milk. Cook for five to six minutes. Finally, add the oil, stir and bring to a boil again.
Recipe 2: Sweet Milk Sauce
A tasty addition to pancakes, cheesecakes, and sweet casseroles. Prepares quickly. Those who don't like honey can replace it with regular sugar to taste.
Ingredients: honey and butter - 1 tablespoon each, milk - 300 ml, flour - 1.5 tablespoons, vanilla sugar (vanillin).
Cooking method
Melt honey and butter over low heat. Add flour and stir, rubbing out any lumps. Pour in the milk and boil the mixture briefly, about two minutes. Cool slightly and add vanillin or vanilla sugar, mix and serve. If suddenly there are lumps left in the sauce, they can easily be broken up in a few seconds with a mixer or blender.
Examples of dishes with Milk sauce
Recipe 1: Cabbage baked with milk sauce
For this dish, not cauliflower is used, but ordinary white cabbage. And who would have thought that this simple vegetable could be cooked so deliciously? The result is a tender and not very high-calorie dish.
Ingredients: liquid milk sauce – 250ml, white cabbage – 0.5kg, flour for dredging, butter for frying, hard cheese – 50-70g, 1-2 tbsp. lie ground white crackers.
Cooking method
Remove the required number of leaves from the head of cabbage and boil until tender in salted water. There is no need to overcook so that the cabbage does not fall into pieces. The leaves should be soft but elastic. Thick veins at the base of the leaf can be cut off with a knife. Place the boiled cabbage in a colander, allowing excess liquid to drain, squeeze lightly and roll into an envelope.
Roll cabbage envelopes in flour and fry in oil. Place in a mold or frying pan, pour in the sauce, sprinkle with chopped cheese and breadcrumbs and bake in the oven (180-200C). Because The cabbage is already ready, you only need to bake it for a short time, about 10-15 minutes, just until the cheese melts and turns into a beautiful golden brown crust.
Recipe 2: Mushrooms stewed in milk sauce
The dish can be prepared at any time of the year. In season it is better to use more aromatic forest mushrooms, and in winter - greenhouse oyster mushrooms or champignons. A very easy dish to prepare, even novice housewives can handle it.
Ingredients: mushrooms – 1 kg (more or less is possible), milk – 0.7-0.8 l, 3 medium onions, 3 table. spoons without a large slide of flour, salt, pepper, vegetable oil for frying.
Cooking method
Place sliced mushrooms to fry, adding a little vegetable oil and sprinkling with salt and pepper. Cover with a lid and leave on the fire until the mushroom liquid has completely evaporated. This will take some time, about twenty minutes, so for now you can start frying the onions and flour.
Heat the flour in a hot dry frying pan for about three minutes (set the heat to low). Stir so it doesn't burn. Transfer to a bowl or bowl and let cool.
Brown the chopped onion in a frying pan with butter and add to the mushrooms. Stir the prepared flour in a glass of milk and add to the mushrooms, stir and pour the remaining milk there. Simmer for another ten minutes until the mixture becomes thick. If necessary, add salt and serve. These mushrooms go very well with boiled potatoes.
Milk sauce is a culinary seasoning that complements meat and vegetable dishes. There are many varieties of milk sauce - sweet and spiced, thick and thin, for chicken, fish or vegetables. All recipes contain two common products: natural milk and flour. To add flavor, spices, sugar, cheese, herbs, eggs, broth, sour cream or vanillin are added to the sauce. Here are some of the most delicious milk sauce recipes.
Thick milk sauces
Milk sauce with a thick consistency is added to ready-made dishes (for example, boiled potatoes) or used as a binder when mixing minced meat for vegetable cutlets. In all milk sauces, flour is a thickener; by adjusting its amount in the recipe, you can get a very thick seasoning or the thinnest sauce in the world. For a thick seasoning, the ratio of flour to milk should be 3:1 (milk should be three times more flour).
Thick milk sauce is prepared from the following products:
- Milk 350 g;
- Flour 120 g;
- Natural oil 120 g;
- Salt (approximately 8-10 g).
You can measure the volume of food with a teaspoon (it contains 5 g of salt or sugar), a tablespoon (it holds 30 g of flour), a glass (it holds 200 g of liquid) or a kitchen scale (it is convenient to measure the mass of flour).
Add to vegetable or meat side dishes as a tasty and nutritious seasoning.
Milk sauce and spices
A traditional thick sauce recipe can be enriched with flavor by adding spices. What spices combine favorably with the taste of milk sauce?
You can add any favorite spices to the milk sauce. This seasoning is a great addition to a meat dish or fish. In addition, spices are antioxidants; they help protein dishes to be fully digested and absorbed.
Milk sauce with onions or mushrooms
An interesting version of milk sauce is prepared with fried vegetables. Onion dressing is prepared using fried onions. For cooking you need the following products:
- Milk 200 g;
- Flour 60 g;
- Butter 50 g (two tablespoons);
- Onions – 2 or 3 heads;
- Spices and salt.
The sequence of steps for preparing milk sauce with onions is as follows:
A similar recipe is used to prepare milk sauce with mushrooms. Instead of onions, use 100 g of fresh mushrooms. They are also finely chopped and fried.
Nutritious milk sauce with cheese
The taste of milk sauce can be enriched with egg or cheese. The result is a tasty and nutritious seasoning that can be used not only as an addition to porridge, noodles, and salads.
Cheese sauce is successfully used in vegetable salads. To prepare it, use ready-made milk sauce. Other Ingredients:
- Milk sauce – 650 g;
- Hard cheese – 100 g;
- Broth – 250 ml;
- Butter – 50 g.
To prepare the seasoning proceed as follows:
- Heat the broth without boiling (40 – 45 ºC).
- Mix the hot broth with the prepared sauce.
- The cheese is grated on a fine grater and added to the hot mixture, mixed thoroughly.
- After cooling, add soft butter and beat with a blender.
Sweet milk sauce
Sweet sauce made from milk and sugar is a favorite treat for those with a sweet tooth. It is prepared with the addition of sugar and vanillin.
Ingredients:
- Milk – 1 liter;
- Premium white flour – 60 g;
- Butter – 60 g;
- Sugar or granulated sugar – 120 g (to please your sweet tooth);
- Vanillin (for aromatic smell).
The sequence of actions is as follows:
- Sugar is dissolved in a small amount of hot milk (a little milk liquid is poured from the prepared 1 liter);
- The flour is fried;
- The milk is heated and added to the fried flour, stirring constantly;
- Combine sugar milk syrup and milk flour solution, mix, cool and beat with a blender.
Milk sauce is served with sweet dishes: casseroles, pancakes, sweet curd mass, added to fruit salads and baby cereals.
The finished salad dressing is placed in a beautiful bowl and served to the common table. For aesthetic pleasure, it is important to place the milk sauce in a beautiful bowl or sauce vase.
The variety of sauce recipes allows you to eat a new dish every day with a new milk sauce.
Healthy alternatives to traditional sauces.
☘ Salad sauce
Grate a clove of garlic on a fine grater, add chopped herbs (dill, parsley) and pour 1% kefir. Add salt to taste.
☘ Curd and tomato cream sauce
Take soft low-fat cottage cheese, tomato paste and a few cloves of garlic. Mix a package of soft zero cottage cheese with tomato paste (3-5 teaspoons), crush fresh garlic to taste (5-7 cloves), mix thoroughly.
☘ Adjika
Ingredients:
- 2 pcs. ripe tomatoes
- 1 tooth garlic
- salt (pinch).
Preparation: Pour boiling water over the tomatoes, after a minute easily peel them. Cut each tomato into 4 parts and put in a blender, squeeze out the garlic, salt, and swirl the whole mass.
☘ Mint sauce for seafood
This recipe requires non-fat or low-fat yogurt, mint leaves and spices of your choice. The mint must be chopped and mixed with all the ingredients.
☘ Tartar sauce on yogurt
Ingredients:
- 100 g low-fat natural yoghurt
- 3 pcs. gherkins
- several sprigs of dill
- 1 clove of garlic
- 1 tsp. vinegar
- freshly ground black pepper
- salt to taste.
Grate the cucumbers on a fine grater, finely chop the dill, mix all the ingredients and let stand in the refrigerator for about 1 hour.
☘ Greek sauce
Ingredients:
- 200 g soft curd 0%
- 1 fresh cucumber
- 2 cloves of garlic
- salt.
Grate the cucumber, chop the garlic in a garlic press, mix everything with cottage cheese and add salt.
☘ Sauce for meat
Take a few sprigs of parsley, 4 tbsp. spoons of low-fat yogurt, ground white pepper to taste and a few drops of lemon juice over the taste. Mix everything in a blender until smooth.
☘ Mayonnaise
To prepare healthy mayonnaise, you will need 50 g of low-fat soft cottage cheese (or yogurt) and one hard-boiled egg and crushed with a fork. Mix these two ingredients well and add spices to taste.
☘ "Sour cream"
Take 1 liter of low-fat kefir. Leave it in the freezer overnight until completely frozen. Then we place it in a colander lined with 4 layers of gauze and let it drain completely. Sour cream is ready!
A few tips: do not squeeze the sour cream and do not store it for too long, it will spoil and become bitter. Take the freshest kefir possible!
☘ Sour cream and mushroom sauce
Ingredients:
- mushrooms 400 g,
- onion 1 pc.,
- yogurt 100 ml,
- salt pepper.
Preparation: Chop the mushrooms and onions, add salt and pepper and simmer under the lid until tender.
Place everything in a bowl and mix everything with an immersion blender, adding spices to taste. Then add yogurt and mix well.
☘ Onion sauce
Finely chop 1 large peeled onion and place in a saucepan. Pour in 125 ml of vegetable broth and heat for 2 minutes over medium heat. In a deep bowl, mix 1 egg yolk, 50 g low-fat cottage cheese, 1 teaspoon mustard, 1 tablespoon white wine vinegar, salt and pepper. Slowly pour the cooled broth onto the resulting mixture, stirring constantly.
Onion sauce is recommended to be served chilled.
☘ Sauce with fresh herbs
To prepare 2 servings of sauce, you need to chop 4 sprigs of green onions, 3 sprigs of fresh parsley, 2 shallots and 2 cloves of garlic.
Dissolve 2 teaspoons of cornstarch in 100 ml of water and mix with 2 tablespoons of low-fat cottage cheese. Add shallots and garlic to the resulting mass, add salt and pepper. Heat over low heat for about 2 minutes and season with fresh herbs and 1/3 teaspoon of tarragon before serving.
☘ Lemon sauce
To prepare the sauce, squeeze the juice from ½ lemon and mix with 100 g of low-fat yogurt. Chop 1 bunch of green onions and add to yogurt. Season to taste with salt and pepper.
☘ White sauce
To prepare the white sauce, you need to boil 250 ml of chicken broth, remembering to skim off the foam. Then cool the broth and mix with 2 tablespoons of skim milk. Dissolve 1 tablespoon of cornstarch in the resulting mixture and cook over low heat until the sauce thickens. Stir constantly with a wooden spatula. Then remove from heat and season with a pinch of nutmeg, salt and pepper.
☘ Curry sauce
To prepare the sauce you will need 1 hard-boiled egg yolk, 100 grams of low-fat yogurt, ½ onion and 1 teaspoon of curry. Peel the onion, chop and mix with mashed egg yolk. Add curry and yogurt. Pour in the yogurt slowly and stir constantly.
More interesting things
Chapter:
Milk dishes
4th page
MILK AND SOURCE SAUCES
Milk sauce
Ingredients
:
For liquid sauce: 2 cups milk, 1 tbsp. spoon of flour, 1 tbsp. spoon of butter, salt.
For a sauce of medium thickness: 2 cups milk, 2 tbsp. spoons of flour, 2 tbsp. spoons of butter, salt.
For thick sauce: 2 cups milk, 2.5 tbsp. spoons of flour, 2.5 tbsp. spoons of butter, salt.
Preparation
Liquid, medium-thick and thick milk sauces differ in composition, but the method of preparing them is the same. Fry the flour in butter, then, stirring continuously, dilute it with hot milk, add salt to taste and boil for 5-7 minutes. Liquid sauce is served with hot vegetable and cereal dishes. A medium-thick sauce is used when baking vegetables, meat and fish. Thick sauce is used for stuffing.
Potato starch milk sauce
Ingredients : 3 tbsp. spoons of milk and 2 teaspoons of starch, 2 cups of milk, salt.
Preparation
Dilute the starch in cold milk and gradually, stirring, pour it into the boiling milk. Salt the sauce to taste.
Milk sauce with cheese
Ingredients : 1/2 cup thick milk sauce, 2 tbsp. spoons of meat broth, 1 tbsp. spoon of grated cheese, 1 teaspoon of butter, salt, red bell pepper.
Preparation
Add meat broth, grated cheese (Swiss, Emmental, etc.) to the thick milk sauce and mix thoroughly. After this, add butter, salt and red bell pepper.
Milk sauce with egg (for potato and cabbage dishes)
Ingredients : 1 tbsp. spoon of flour, 1 yolk, 1 tbsp. spoon of butter, 1/8 cup of milk, broth.
Preparation
Lightly fry the flour in butter, dilute with broth and let the sauce boil for 10-15 minutes, then dilute the egg yolk in milk, pour into the sauce and stir. Instead of yolk, you can add chopped boiled egg to the sauce.
Milk sauce with Madeira
Ingredients : 3 cups cream or milk, 1/2 cup Madeira, 7 yolks, 100 g butter, 1/2 cup broth (fish or poultry), ground red pepper, salt.
Preparation
Mix raw yolks with cold cream or milk and cook on the stove or in a water bath with continuous stirring, without bringing the mixture to a boil. When the mass thickens, remove it from the heat, add broth, boiled wine, pepper and salt. Then strain the sauce, stirring, heat and season with butter. Serve with poached fish, game, and poultry.
Milk sauce with onions
Ingredients : 2 onions, 1 tbsp. spoon of butter, 3 tbsp. spoons of meat broth, 1 glass of milk sauce, salt, red hot pepper..
Preparation
Chop the onion and fry in butter so that its color does not change. Then pour the onion with meat broth and cook until done in a bowl with a lid. After this, add medium-thick milk sauce to the broth with onions and cook for 5-7 minutes, then add salt and red hot pepper to taste and rub through a sieve.
Vanilla milk sauce
Ingredients : 2 glasses of milk, 1 tbsp. spoon of flour or starch, 3 yolks, vanillin.
Preparation
Dilute flour or starch with cold milk (1/2 cup). Grind the yolks with sugar, combine with the diluted flour and gradually pour in 1/2 cup of hot milk. Flavor the mixture with vanilla and cook until thickened over low heat, stirring continuously. Then remove the sauce from the heat and continue stirring until completely cooled. Serve with creams, puddings, dough products soaked in syrup, etc.
Sour cream sauce (basic)
Ingredients : 1/2 cup sour cream, 1/2 teaspoon salt, pinch of sugar, pepper.
Preparation
Add the remaining ingredients to the sour cream and mix thoroughly. If you feel that the sauce is not sour enough, you can add vinegar or fruit juice. The taste of the main sour cream sauce can be changed by adding some seasonings to it: mashed yolk of a hard-boiled egg or a third of a glass of vegetable oil; two tablespoons of finely chopped greens; one tablespoon of tomato puree; one tablespoon of grated onion; one or two teaspoons of mustard.
Natural sour cream sauce
Ingredients : 500 g sour cream, 25 g butter, 25 g flour, spices, salt.
Preparation
Saute the flour until light yellow without oil, cool, combine with butter, add sour cream while stirring, bring the mixture to a boil, add salt, add ground pepper, boil for 3-5 minutes, strain, and then bring to a boil again.
Sour cream sauce with white sauce added
Ingredients : 500 g sour cream, 2 tbsp. spoon of butter, 2 tbsp. spoons of flour, 1/4 onion, 1/4 parsley or celery root, 500-600 ml of broth or decoction, spices, salt.
Preparation
Pour sifted flour into the melted butter and sauté until the flour turns a slightly creamy color, cool to 60-70°C, gradually pour in bone or meat-and-bone broth, or vegetable broth, while stirring, each portion of broth or broth should be added after , as the previous portion of the broth is completely combined with the sautéed flour. Add parsley or celery (root), onion to the sauce, bring to a boil; simmer over low heat for 25-30 minutes. 10-15 minutes before readiness, add salt, peppercorns, bay leaf, then strain the sauce, grate the vegetables and bring the mixture to a boil. Pour sour cream into the hot sauce, bring it to a boil again, and simmer for 3-5 minutes.
Mayonnaise-sour cream sauce
Ingredients
:
Option I: 250 g sour cream, 250 g mayonnaise, 2 tbsp. spoons of butter, 2 tbsp. spoons of flour, 750-800 ml of broth or vegetable broth, spices, salt.
Option II: 125 g sour cream, 125 g mayonnaise, 3 tbsp. spoons of flour, 700-800 ml of broth or vegetable broth, spices, salt.
Preparation
Saute the flour without fat until slightly creamy, dilute with broth or broth, add sour cream, mayonnaise, salt, stir the mixture well, bring to a boil, simmer over low heat for 2-3 minutes and strain. You can add pieces of butter to the finished sauce to prevent a film from forming on the surface. Mayonnaise-sour cream sauce should be prepared shortly before use. It should be stored in a water bath, stirring occasionally. If the sauce thickens or the oil begins to separate from the total mass of the sauce, you should add hot broth to it and mix thoroughly until a homogeneous mass is formed.
Hot sour cream sauce
(for potato, cabbage, carrot cutlets and casseroles)
Ingredients : 1 cup sour cream, 1/2 cup vegetable broth, 1 tbsp. spoon of flour, 1 tbsp. spoon of butter, salt.
Preparation
Lightly fry the flour with butter and dilute with vegetable broth and sour cream. Boil for 5 minutes, add salt to taste and strain.
Sour cream sauce (for vegetable dishes)
Ingredients : 2 yolks, a little mustard, 2 cups sour cream, 4 tbsp. spoons of 3% vinegar solution, 20 g sugar, salt, pepper.
Preparation
Grind the yolks of hard-boiled eggs with mustard and sour cream. After this, add vinegar, sugar, salt to taste and ground pepper.
Sour cream sauce with onions
Ingredients : 25 g butter, 2 onions, 1.5 cups hot sour cream sauce, 1 tbsp. spoon of tomato puree, salt.
Preparation
In a frying pan, fry finely chopped onion in butter until tender, then mix with hot sour cream sauce and cook for 5-7 minutes. Then remove from heat, add salt and tomato puree to taste and mix everything. Serve the sauce with cutlets and other meat dishes.
Sour cream sauce with dill
Ingredients : 1 tbsp. spoon of flour, 0.5 tbsp. tablespoons butter, 1 cup sour cream, 15 g dill, salt.
Preparation
Lightly fry the wheat flour in butter, dilute with sour cream and add chopped dill and salt to taste. Heat to a boil over moderate heat. Serve with boiled meat and fish.
Sour cream sauce with horseradish and grated apple
Ingredients : 100 g horseradish, 1 apple, 1 glass sour cream, vinegar, salt.
Information service of Novopokrovskaya station
Dietary (therapeutic) nutrition
Sauces
, (dietary food).
Rice sauce.
Rinse the rice in running water, add hot water and broth, boil, rub the liquid through a sieve, add oil and salt.
Sauce shown for diet No. 4.
Rice 10, butter 3, salt 0.5, water 50, low-fat meat broth 60. Yield 70. Proteins 1, fats 3, carbohydrates 8; 60 calories.
Vegetable broth sauce with eggs.
Hard-boil the eggs, chop them, chop the herbs, mix the eggs and herbs, add the vegetable broth, season with oil.
Sauce shown for diet No. 7.
Eggs a fifth of each, butter 5, herbs 2, vegetable broth 25. Yield 40. Proteins 1, fats 5; calories 51.
Vegetable broth sauce with egg whites.
Hard boil the eggs, chop the whites, chop the greens, mix the greens and egg whites, add the vegetable broth, season with oil.
Sauce shown for diet No. 5.
Eggs (whites) one fifth of each, butter 5, herbs 2, vegetable broth 25, salt 0.4. Yield 40. Proteins 1, fats 4; calories 42.
Milk sauce is liquid.
Dry the flour in a dry frying pan, grind with butter, dilute in a small amount of milk, boil and strain.
Sauce shown for diets No. 1. 2, 5, 7, 11, 15.
Milk 1000, flour 90, butter 90, salt 8. Yield 1000. Proteins 42, fats 107, carbohydrates 106; calories 1610.
Milk sauce without butter.
Dry the flour in a dry frying pan, grind in a small amount of hot milk, add the rest of the milk, boil, strain.
The sauce is shown for diets No. 1, 5, 7, 15.
Milk 1000, wheat flour 100, salt 8. Yield 1000. Proteins 43, fats 36, carbohydrates 112; calories 974.
Milk sauce based on potato starch.
Dilute potato starch (30g) in cold milk (100g) and add in a thin stream to boiling milk (900g), stirring continuously.
Sauce shown for diet No. 1.
Milk 1000, potato starch 30, salt 5. Yield 1000. Proteins 33, fats 35, carbohydrates 68; calories 742.
Meat broth sauce with omelette.
Prepare an omelette from milk, eggs and chopped herbs. Finely chop the finished omelette, add to the broth and season with oil.
Eggs one fifth, milk 25, butter 5, meat broth 25, herbs 2, salt 0.5. Yield 65. Proteins 2, fats 6, carbohydrates 1; calories 71.
Sour cream sauce.
Mix flour (3g) dried in a dry frying pan with sour cream (10g), add the remaining boiling sour cream, bring to a boil and stir thoroughly.
The sauce is shown for diets No. 1, 2, 7, 9, 11, 15.
Sour cream 30, wheat flour 3, salt 0.3. Yield 30. Proteins 1, fats 7, carbohydrates 3; calories 83.
Tomato sauce with fish broth.
Chop the carrots and onions, lightly saute, add tomato paste and flour and continue sautéing. Pass the finished sauce through a sieve.
The sauce is shown for diets No. 2, 9, 11, 15.
Butter 5, wheat flour 5, tomato paste 15, onions 5, carrots 5, fish broth 50. Yield 65. Proteins 1, fats 5, carbohydrates 65; 80 calories.
Polish sauce.
Hard boil the eggs, chop. Chop the greens, mix with eggs and melted butter, add salt and citric acid dissolved in a small amount of water.
The sauce is shown for diets No. 3 2, 11, 15.
For diet No. 5, the sauce is prepared with proteins, for diet No. 7 - without salt.
Butter 700, eggs 8 pieces, parsley 20, citric acid 2, salt 8. Yield 1000. Proteins 47, fats 596, carbohydrates 8; calories 5762.
