Easy White Sauce With Variations For The Microwave Food

EASY MICROWAVE WHITE SAUCE IN 3 MINUTES (BECHAMEL SAUCE)

Steps:

• Melt the butter in a microwave safe bowl for a 15-30 seconds. I used 1000watt microwave
• Whisk the flour into butter, and microwave for another 15 secs.
• Add Milk and whisk well, there should not be any lumps now.
• Microwave on high for 1 minute, stopping it every 30 seconds for a stir.
• Quick stir mixture and microwave again for 1-2 minutes more or till it thickness, stopping it every 30 seconds for a stir.
• Once white sauce is thickened add salt and pepper to season and use it with any pasta dish you like.

HOW TO MAKE WHITE SAUCE IN THE MICROWAVE

Steps:

• Heat a pat of butter in the heatproof jug/bowl for one minute until melted - 50 g or so will make about a litre of sauce.
• Remove from microwave and add enough flour to make a paste like peanut butter consistency. The ratio of butter to flour should be 1 to 1; 50 g flour to 50 g butter.
• Return to the microwave and cook in one minute intervals, stirring with the whisk, until the flour/butter mix resembles coarse sand - this is important. At this point, you have created a roux.
• Stir in about a quarter of the milk - don't worry about the lumps, just give it a good stir.
• Return to the microwave and cook for one minute intervals until you get a thick, probably lumpy paste. Give it a really good whisk at this stage to break up the lumps.
• Add a little milk then give it another good whisk, repeat until all of the milk is added.
• Return to the microwave and cook in one minute intervals, whisking in between, until the sauce actually boils - it must boil or it will taste floury.
• Add a little more milk to make it thinner if necessary.
• Finished.

MICROWAVE BASIC WHITE SAUCE

Steps:

• Put the butter in a microwave safe 1 quart bowl and melt on high for 15 to 30 seconds. This may take a bit longer if the butter is ice cold. Stir in the flour until blended and smooth. Stir in the milk, salt and pepper. Microwave on high for about 2 minutes. Stir and microwave on high for 1 to 2 minutes more or until thickened. Variations: Cheese sauce: add 1/2 c. freshly grated or shredded cheese and either 1/4 tsp. dry mustard or 1/4 tsp. teriyaki or Worcestershire sauce during last cooking cycle in the microwave. Stir until the cheese is blended. Red sauce: add 3 tablespoons ketchup or tomato sauce before using the sauce. Curry sauce: add 1/2 tsp. curry powder, stirred in at the end Cucumber sauce: add 1/2 c. grated or finely diced cucumbers and a pinch of cayenne pepper, stirred in at the end Seafood sauce: add 1/2 c. cooked cocktail shrimp or other chopped seafood (fake crab works fine too), stir the seafood in at the end before using the sauce

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.

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:

• 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.

EASY MICROWAVE CREAMY ALFREDO SAUCE

Steps:

• In a 1 quart dish, micro-cook cream and butter at high for 2-3 minutes or until very hot. Stir in parmesan cheese and pepper and toss with hot cooked pasta.
• I usually top with fresh parsley to dress it up.
• Variations: Mushrooms, tomatoes, broccoli, shrimp and/or chicken can all be added but must be cooked before hand.

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.

SO EASY CHEESE SAUCE (MICROWAVE)

Steps:

• In a large microwave-safe bowl (I use my 8-cup Pyrex measuring cup) microwave the butter for 30 seconds on HIGH.
• Add in the warmed cream or milk, Tabasco and flour; whisk vigorously until completely combined.
• Add in the shredded cheddar cheese.
• Microwave on HIGH for about 2 minutes removing a few times during cooking to stir.
• Cook until the cheese has melted and the mixture is thick.
• If desired season with ground black pepper to taste.

WHITE SAUCE

Steps:

• In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

MEDIUM WHITE SAUCE

Steps:

• Melt butter in saucepan over medium heat.
• Stir in Tops Corn Starch, salt, and pepper.
• Slowly add milk, stirring constantly.
• Bring to boil, continuing to stir.
• Boil 1 minute, stirring constantly.