MAGIC WHITE SAUCE (AND VARIATIONS)
Sick of lumpy sauce? Hate making that flour and butter roux? Here's the answer! This is the easiest version of White Sauce ever. You won't believe it works until you try it! You will need a wire balloon whisk for this recipe and you must make sure that all ingredients are cold (or at least at room temperature) to begin with. Thanks to English food writer, Delia Smith, for discovering this all-in-one method. The following are my simplified adaptations for Basic White Sauce, along with variations for Mustard Sauce, Cheese Sauce (Mornay Sauce) and Parsley Sauce.
Provided by Kookaburra
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Pour milk into a saucepan.
- Add all other ingredients.
- Place pan over a medium heat, and, using a wire balloon whisk, whisk sauce constantly until butter melts.
- Be sure to work the whisk into the edges of the pan to incorporate all the flour.
- Whisk frequently until the mixture comes to a boil.
- Reduce heat to low and simmer for about 5 minutes, stirring occasionally, until the sauce reaches the desired consistency.
- Taste and add extra seasoning if required.
- Variations: Mustard Sauce Make sauce as per recipe, but use 1 ½ cups milk and ½ cup chicken stock.
- Along with the salt, add 2 teaspoons mustard powder, ¼ teaspoon onion powder and substitute a good pinch of cayenne pepper for the black pepper.
- Stir in 1 teaspoon lemon juice when sauce is completed.
- Cheese Sauce Make sauce as per recipe, but use 1 cup milk and 1 cup cream.
- Along with the salt, add a good pinch of nutmeg and substitute a good pinch of cayenne pepper for black pepper.
- At the simmering stage stir in 75g- 100g grated tasty cheese (I like a mixture of mature cheddar and parmesan).
- Stir in 1 teaspoon lemon juice when sauce is completed.
- Parsley Sauce Make sauce as per recipe, but use 1 ¾ cups milk and ¼ cup cream.
- When sauce is finished, mix in 4 tablespoons finely chopped parsley and 1 teaspoon lemon juice.
BASIC WHITE SAUCE AND VARIATIONS
This Basic White Sauce can have many variations, and Sooo Good with Sooo Many Things. You can call it Biscuit Gravy, Milk Gravy, Country Gravy or with one of my variations I call it "Poor Man's Alfredo Sauce". This is my eight year old friend Isabel ready to serve up Breakfast, which she prepared. (She is standing on a stool, to...
Provided by Gary Hancq
Categories Other Sauces
Time 30m
Number Of Ingredients 5
Steps:
- 1. Heat milk in fry pan do not boil but bring to low simmer.
- 2. When milk is heated stir the corn starch into 1/2 cup cold water and mix well.
- 3. Reduce heat and stir in the corn starch mixture to the milk. Stir well. then turn up heat again to medium and slow simmer, continue stirring. Note: Corn Starch has to come to a rolling simmer or slow boil in order for it to thicken.
- 4. Simmer on low for approximately 10 minutes. Then very low to keep warm. When re-heating add a small amount of additional milk, stir well.
- 5. Here's the variations: Add shredded Dried Beef, cooked and crumpled breakfast sausage, or fried hamburger loosely cooked for Great Biscuit Gravy. Add finely shredded or powdered cheese and melt well for serving over Asparagus or Salmon Patties. Add 1/2 to 2/3 cup Sour Cream, 2 teaspoons garlic powder and 2/3 cup Parmesan Cheese to make my "Poor Man's Alfredo Sauce".
- 6. Other variations: Add a bit of Garlic and Onion Powder, and cheese and add to Augratin Potatoes. I make a cheesey batch of this for my Maccaroni and Cheese dishes. Also add to Tuna and Noodle casserole without the cheese. The possibilities are endless. Add a dash of "Kitchen Bouquet" if you want to brown it slightly for Chicken Fried Steak. Replace the 2 cups milk with a can of Condensed Milk and a can of water and you have a different and richer taste.
- 7. Note: You can make a basic White sauce with flour and butter or grease, but the Corn Starch method provides for a quicker and easier and more lump free final product usually.
- 8. Pictured is my eight year old friend Isabel making Biscuit Gravy for the crowd. She added Dried Beef torn into pieces for this one. Isabel with minimum oversight prepared everything involved in our Thanksgiving Dinner. It is refreshing to see a youngster with such an avid interest. She Rocks.
INSTANT MAGIC WHITE SAUCE MIX
This is a versatile recipe for a quick start white sauce. When making the sauce wou can add cheese or herbs of your choice. Stored in the refrigerator it will keep for months. It can also be stored in smaller containers in the freezer for longer storage.
Provided by ElaineAnn
Categories Sauces
Time 10m
Yield 7 cups
Number Of Ingredients 4
Steps:
- Put flour, milk, and salt in a bowl and mix well.
- Add butter and mix well with pastry cutter (or by hand) until crumbly.
- Put in a glass jar, cover tightly and store in refrigerator.
- Makes 7 cups.
- To make sauce: Combine mix (1/3 cup for thin, 1/2 cup for medium, 1 cup for thick) with 1 cup milk in a small deep heavy saucepan. Cook over medium heat, stirring frequently, for about 2 minutes. Remove from heat and use as desired.
Nutrition Facts : Calories 545.7, Fat 27, SaturatedFat 17, Cholesterol 83.4, Sodium 1882.8, Carbohydrate 49.3, Fiber 0.5, Sugar 35.7, Protein 26.9
BASIC WHITE SAUCE
Number Of Ingredients 0
Steps:
- In heavy saucepan over low heat, melt butter. Stir in flour with a wire whisk. Cook over low heat for three minutes, stirring constantly (This mixture is called a roux). Do not allow the mixture to brown. Gradually stir in milk, whisking constantly. Cook over low heat for 3-5 more minutes until sauce begins to thicken. Season to taste. Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
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