No Roux White Sauce Food

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.

NO ROUX WHITE SAUCE

Steps:

• Mix a little of the milk with the cornflour to form a smooth paste and mix into the rest of the milk.
• Heat in a saucepan on a medium heat, stirring constantly until thickened.

ROUX/THE BASIC WHITE SAUCE

Steps:

• Dissolve the butter in a pan and add the flour.
• Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly.
• Cook for a minimum of 2 minutes to cook out the taste of the flour.
• Pour in approximately one-fifth of the quantity of your chosen fluid and allow to boil without stirring.
• Stir until the mixture blends smoothly, beat vigorously and add the remaining quantity of fluid as described, beating well after each addition.

WHITE ROUX

Steps:

• Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
• Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
• Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.