BASIC WHITE SAUCE
For years, I've used this smooth white cream sauce for pasta to make many dishes. The recipe can easily be doubled or tripled. -Lois Gelzer, Standish, Maine
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.
Nutrition Facts : Calories 51 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 81mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE ROUX
Provided by Alton Brown
Categories side-dish
Time 5m
Yield Enough roux to thicken 1 pint
Number Of Ingredients 2
Steps:
- Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
- Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
- Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.
NO ROUX WHITE SAUCE
I have found that this white sauce is just as good as a sauce made with a roux, but much quicker and easier. Add cheese or stock cubes depending on the recipe. Adding a spoon of honey makes for a lovely sweet sauce.
Provided by samcp4
Categories Sauces
Time 10m
Yield 1/2 Pint
Number Of Ingredients 2
Steps:
- Mix a little of the milk with the cornflour to form a smooth paste and mix into the rest of the milk.
- Heat in a saucepan on a medium heat, stirring constantly until thickened.
Nutrition Facts : Calories 257.8, Fat 5.3, SaturatedFat 3.2, Cholesterol 24.4, Sodium 215.4, Carbohydrate 35.6, Fiber 1.1, Sugar 25.5, Protein 17.5
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.
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