Basic White Sauces 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.

WHITE SAUCE

Steps:

• Melt the butter in a medium size sauce pan. Stir in flour to make a paste and cook over medium heat for 2 minutes. Stir continuously, don't allow paste to brown. Remove pan from heat and whisk in hot milk. Return pan to medium high heat and whisk continuously, especially along sides and bottom to prevent lumps. Heat sauce to a simmer and season.

BASIC WHITE SAUCES

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.

WHITE SAUCE

Steps:

• Gently bring 500ml whole milk to the boil in a small saucepan with 1 halved onion, studded with 1 bay leaf and 2 cloves. Turn off the heat and leave to infuse for 20 mins.
• Melt 50g butter in another saucepan, then add 50g plain flour. Stir continuously until a paste forms - this is called a roux. Continue cooking for 2 mins.
• Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.

BASIC WHITE SAUCE/BECHAMEL SAUCE

Steps:

• Melt butter in saucepan over low heat until it bubbles up. Blend in flour. This is the roux.
• In another pan, warm the milk. Infuse with flavours, if desired.
• Strain milk into the roux, combine and bring to boil.
• Reduce heat and simmer for about 10-15 minutes.
• Adjust taste by adding salt and pepper. Strain.

BASIC WHITE SAUCE

Steps:

• melt the flour and butter with a balloon whisk and cook gently for about a minute or two to cook the flour.
• It will turn into a sort of ball.
• Add the milk and keep whisking, turn the heat up slightly and keep going with the whisk until bubbles come, then stop or the bottom of the saucepan will burn.
• You can now take it off the heat and add whatever, cheese/mushrooms/use for lasagne etc etc.
• for large quantities just multiply.

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.

WHITE SAUCE

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.