Basic White Sauce With Variations Food
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
WHITE SAUCE VARIATIONS RECIPE - (4.5/5)
Provided by GratefulSea
Number Of Ingredients 4
Steps:
- Put the butter or oil in a small saucepan over medium-low heat. When that's melted/hot whisk in the flour. Reduce heat to low (tip: if using an electric stove, and a second burner already set to low, and move the pan over), and continue whisking until the mixture darkens to a golden color, about 3 minutes. Add one cup of the milk, slowly, while whisking constantly, allowing the sauce to become thick. Slowly add more milk, bit by bit, until the sauce is slightly thinner than you'd want. It will thicken as it continues to cook. Add salt and pepper to taste and serve immediately. You may also keep the sauce warm in a double boiler over gently simmering water; stir occasionally. VARIATIONS: FOR CAPER SAUCE: during the last minute of cooking, add 1 Tblsp or more of capers. FOR CHEESE SAUCE: add 1/2 to 1 cup of grated Swiss or Gruyere just after sauce has thickened. FOR CURRY SAUCE: Add 1 Tblsp curry power along with the flour. FOR HERB SAUCE: Stir in any minced herbs, fresh or dried, during the last minute of cooking. FOR MUSHROOM SAUCE: replace milk with chicken stock, and use the mushroom soaking liquid for part of that mixture; ad 2 Tblsp reconstituted dry mushrooms in the last minute of cooking. FOR MUSTARD SAUCE: during the last minute of cooking, add 1 Tblsp prepared mustard. FOR NUT SAUCE: before adding flour, cook 2 Tblsp pine nuts in the butter until lightly browned. FOR ONION SAUCE: before adding flour, cook 1/4 cup minced shallot, onion, or scallion in the butter until softend.
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.
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 WITH VARIATIONS
Basic white sauce is an ingredient used in many dishes. Here is the way to make it. Then you can add an ingredient and make a different, more flavorful sauce.
Provided by Lorraine of AZ
Categories < 15 Mins
Time 15m
Yield 2 cups dip
Number Of Ingredients 7
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.
Nutrition Facts : Calories 689.9, Fat 48.8, SaturatedFat 29.6, Cholesterol 138.5, Sodium 1172.3, Carbohydrate 36.5, Fiber 0.4, Sugar 3.9, Protein 27
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