Medium White Sauce Food

WHITE SAUCE

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.

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.

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.

WHITE SAUCE (CHEESY OR NOT) MEDIUM SAUCE

Steps:

• Melt butter over low heat in sauce pan.
• Blend in flour and seasoning over low heat, stirring constantly, until mixture is smooth and bubbly.
• Allow to cook for at least 1 minute to eliminate raw flour flavor.
• Remove from heat, SLOWLY add milk, stirring constantly to make a smooth paste; stir in remaining milk.
• Return to heat, stirring constantly.
• Bring to a boil again and keep stirring until thickened.
• If you want cheesy white sauce, add 1/2 cup shredded cheese (you can add as much cheese as you like to make it as cheesy as you wish).
• Cover pan with tight fitting lid to prevent film formation until sauce is to be used.
• Use on creamed and scalloped foods, sauces, gravies and in vegetable dips.

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.

CLASSIC BECHAMEL: WHITE SAUCE

Steps:

• In a small saucepan, heat the milk and 1 bay leaf to a gentle simmer, stirring so it doesn't scorch the bottom of the pan. Keep the milk on low heat.
• Make a white roux by melting butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste. Do not allow to brown. Remove from heat, then gradually add a bit of the warm milk to the roux and whisk vigorously. Return the saucepan to the heat and bring up to a low simmer, continuing to add more milk and whisk. Cook for 5 minutes until sauce is thick enough to coat the back of a spoon. Check seasoning; add salt, white pepper, garlic and the remaining bay leaf.
• To prevent a skin from forming as the sauce cools, lay a piece of plastic wrap directly on the surface.
• Serve with fish, shellfish, vegetables or egg dishes.

WHITE SAUCE

Steps:

• Melt butter. Whisk in flour and cook a minute. Slowly add milk, whisking vigorously. Simmer for 5 minutes or until thick and smooth. Season to taste with salt and pepper. Cool to room temperature, with buttered paper over top to prevent a skin from forming. Transfer to containers and freeze until needed.

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.

THICK AND CREAMY WHITE SAUCE

Steps:

• Melt butter in sauce pan and stir in heavy cream.
• Cut cream cheese into chunks and stir into cream.
• Add parmesan cheese and spices and stir until thoroughly melted.
• Do not boil sauce, continue stirring on medium or low until smooth.
• Remove from heat and toss with noodles.

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.

HALAL CART-STYLE WHITE SAUCE

Steps:

• Stir mayonnaise, yogurt, vinegar, pepper, sugar, dill, garlic powder, salt, and 1 Tbsp. water in a medium bowl.
• Do Ahead
• Sauce can be made 5 days ahead. Store in an airtight container and chill.

BASIC ITALIAN WHITE CREAM SAUCE (LIKE AN ALFREDO OR BECHAMEL)

Steps:

• Melt butter in small saucepan cooking over low to medium heat, stirring for about 5 minutes.
• Add flour and stir until the butter and flour are well combined. Pour in cream & remaining ingredients, stirring constantly as it thickens.
• Add more cream or flour depending on desired consistency.

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.