Basic White Sauce And Variations Food

BASIC WHITE SAUCE

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.

MAGIC WHITE SAUCE (AND VARIATIONS)

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 BECHAMEL (WHITE) SAUCE WITH VARIATIONS INCLUDING AU GRATIN

Steps:

• Melt butter in a saucepan over medium heat. Stir in flour and cook over medium, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes.
• NOTE - It is best to use warm to hot liquids when making sauce, which helps to prevent lumps. Also, constant stirring will help prevent the sauce from scorching on the bottom. If sauce turns lumpy, whisk vigorously with a wire whip or strain through a wire sieve before serving.
• Stir in milk or other liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season to taste with salt and pepper.
• Option: Reduce milk by the same amount you add white wine, sherry or brandy will create a lovely flavor.
• CHEESE SAUCE - Once sauce is made, remove from heat and stir in 1/2 to 1 cup sharp Cheddar cheese (or whatever flavor compliments what you are making -- better yet use 2 different cheeses), stirring until melted. To Au Gratin anything use this sauce mixed with potatoes, veggies, meats or whatever and heat through. Top with seasoned bread crumbs and more cheese finishing in the broiler.
• CURRY SAUCE - Stir in 1/2 teaspoon curry powder with the flour.
• DILL SAUCE - Stir in 1 teaspoon chopped fresh, or 1/2 teaspoon dried dill weed and a dash of ground nutmeg with the flour.
• MORNAY SAUCE.
• Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste.
• VELOUTE SAUCE.
• Substitute chicken, beef, fish, or vegetable broth for the milk.
• HERB SAUCE.
• Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a minute or two longer to get more flavor from the herbs.
• CREAM SAUCE.
• Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice to the milk when heating; remove onion slice before adding milk to flour and butter mixture.
• MUSTARD SAUCE.
• Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and chicken.

EASY WHITE SAUCE (WITH VARIATIONS) FOR THE MICROWAVE

Steps:

• Combine melted butter, flour and salt in a medium bowl.
• Gradually add milk and stir until smooth.
• Cook, stirring occasionally, at MEDIUM heat in a microwave for 6 to 7 minutes, or until the sauce is thickened.
• For Cheese Sauce: Stir in 1/2 to 3/4 cup grated cheddar cheese.
• Cook at HIGH for 1 to 2 minutes, if necessary, to completely melt cheese.
• For Curry Sauce: Stir in 1 to 2 teaspoons curry powder.
• For Horseradish Sauce: Add 1 teaspoon prepared horseradish.
• For Mustard Sauce: Add 2 tablespoons prepared mustard and a dash of Worcestershire sauce.
• Please note this Mustard Sauce is not Vegetarian.

BASIC WHITE SAUCE AND VARIATIONS

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.

BASIC BECHAMEL (WHITE SAUCE)

Steps:

• In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, until blended, 1 minute. Add the paprika and/or nutmeg (if using) and add the bay leaf.
• Gradually add the warm milk, whisking constantly. Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Season with salt and white pepper.
• Increase the heat to medium and simmer to blend the flavors, 2 minutes. Discard the bay leaf before using.
• Now you can use your sauce any way you like. Like I said before, my personal favorite use is for making Recipe #514039, but I also like eating this bechamel, AS IS, on veggies or making a cheese sauce (see *Notes below). Enjoy!
• *Note: For a thinner sauce, reduce the flour and butter to 2 tablespoons each, but stay the same with the liquid(s). (I highly recommend this if you plan to make a cheese sauce with this (posted below).
• *Note: To create a cheese sauce, whisk 1/2 cup (or more) of grated Gruyère, Parmigiano-Reggiano, Sharp Cheddar or Farm-house White Cheddar (my fav) or any other cheese into the finished béchamel sauce. If a lighter cheese sauce is desired, substitute chicken stock for part of the milk, or use a lesser amount of the flour & butter ratio (like posted above).

KITTENCAL'S WHITE SAUCE/ROUX

Steps:

• For stovetop; melt butter in a heavy-bottomed saucepan over medium heat.
• Add in flour stirring/whisking constantly for 1 minute.
• Slowly add in cream or milk stirring/whisking constantly until bubbly and thickened.
• Season with salt and pepper.
• For microwave; place butter into a 6 to 8-cup liquid Pyrex measuring cup.
• Microwave on HIGH for 45 seconds or until thickened.
• Add in flour stirring until smooth.
• Gradually add in cream or milk; stir/whisk well.
• Return to microwave and cook on HIGH for about 4 minutes or until thickened and bubbly (stirring after 2 minutes and then at 1 minute intervals).
• Stir in salt and pepper.
• Remove from heat use immediately, or to cool the sauce for later use, cover the sauce directly with wax paper to prevent a skin from forming.
• VARIATIONS;.
• Veloute sauce; substitute 2 cups chicken or beef broth for the cream.
• For cheese sauce; stir in 2 cups old cheddar cheese and 1/4 teaspoon dry mustard with the salt and pepper.

BASIC WHITE SAUCE WITH VARIATIONS

Steps:

• In a saucepan, melt the butter over medium heat. Stir in the flour and cook 2 minutes to cook away the raw taste of the flour.
• Add the milk all at once. Stir well, and continue heating until mixture comes to a boil. It will thicken as it heats.
• Season to taste with salt and white pepper.
• To make Veloute Sauce: Substitute the chicken stock for the milk.
• To make Cheese Sauce: Stir in shredded cheese of choice into the cooked Basic White Sauce and stir until melted.