WHITE SAUCE
I learned to make white sauce in Home Ec too many years ago to count. It can be used as a base for lots of dishes. I use it for macaroni and cheese for my granddaughter.
Provided by CJO
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.
Nutrition Facts : Calories 47.8 calories, Carbohydrate 2.9 g, Cholesterol 10.1 mg, Fat 3.5 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 2.2 g, Sodium 33 mg, Sugar 1.4 g
WHITE SAUCE
This white sauce, also known as Béchamel sauce, is one of France's four "mother sauces," and it's a perfect complement to many dishes. Pair it with vegetables, turn it into a creamy casserole or ladle it over seafood or sliced chicken.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
- Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.
Nutrition Facts : Calories 25, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 tablespoon, Sodium 55 mg, Sugar 0 g, TransFat 0 g
BASIC WHITE SAUCES
These are simply ratios that can be easily remembered and used as foundations for many, many sauces. Each make approx 1 cup.
Provided by Carol V.
Categories Sauces
Time 22m
Yield 1 cup eacg
Number Of Ingredients 12
Steps:
- Melt fat in a heavy saucepen. Slowly add flour. Do not brown. Add milk and salt. Stir or wisk constantly until thick.
- For extra rich sauce, use half milk and half stock. Cut down on salt if stock is salty. A drop of yellow food color gives richer color. This may also be cooked in a double boiler to keep from burning.
- Cheese Sauce;
- 1 cup medium white sauce.
- 1/2 cup sharp cheddar cheese.
- Heat white sauce. Add cheese. Stir until melted.
- Horseradish Sauce:.
- 1 cup medium white sauce.
- 3 tablespoons prepared horseradish.
- Heat white sauce. Stir in horseradish.
- Mushroom Sauce:.
- 1 cup medium white sauce (made with half milk and half stock).
- 1 3oz can chopped mushrooms, undrained.
- 1 teaspoon pale dry sherry.
- Heat white sauce. Stir in remaining ingredients and serve.
- Mustard Sauce:.
- 1 cup medium white sauce.
- 1 teaspoon prepared mustard of your choice.
- Heat white sauce. Stir in mustard and serve.
Nutrition Facts : Calories 1243.2, Fat 96.3, SaturatedFat 60.5, Cholesterol 285.7, Sodium 4338.6, Carbohydrate 68.4, Fiber 1.2, Sugar 0.2, Protein 29.4
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5/5 (2)Total Time 15 minsCategory Main DishCalories 285 per serving
- Start a pot of well salted water to a boil. Boil the pasta until it is just al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes). Drain.
- When you add the pasta to the pot, start the sauce: In a small or medium saucepan over medium heat, melt the butter. Add the grated garlic and cook 30 seconds until fragrant but not browned.
- Add the flour and whisk constantly for 1 minute to 90 seconds, until bubbly and golden. Do not overcook it: the flour can turn brown within a few seconds. Keep an eye on it!
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