Thick And Creamy 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.

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.

HALAL CART WHITE SAUCE

Steps:

• Combine the yogurt and mayonnaise in a bowl. Add the vinegar, sugar, garlic and 1/2 teaspoon salt and stir to combine. If the sauce is too thick, add some water 1 teaspoon at a time. Store in a jar or squeeze bottle in the refrigerator for up to 5 days.

WHITE BUTTER SAUCE: BEURRE BLANC

Steps:

• In a 1 1/2 quart saucepan combine vinegar, wine, shallots, salt and white pepper and bring to a simmer.
• Gently simmer liquid until reduced to 1 1/2 tablespoons. Remove from heat and immediately swirl or whisk in 2 pieces of chilled butter. As the butter is incorporated into the liquid add another piece and continue to swirl or whisk. Return pan to low heat and while constantly swirling or whisking add successive pieces of butter. When all of the butter has been added remove from heat. Sauce will be thick and creamy. Adjust seasoning to taste. Serve immediately. To hold the sauce, set the pan in a larger pan of lukewarm water. If the sauce separates, transfer a spoonful of the sauce to a cold mixing bowl and gradually whisk the rest of the sauce in by the spoonful. The sauce can be reheated by gradually whisking 2 to 3 tablespoons of hot liquid, i.e. water, cream or stock.

CHICKEN IN WHITE SAUCE

Steps:

• Cook the rice for 10-15 mintutes in boiling water.
• After the rice in cooked drain the rice with a colander and leave the rice to one side.
• Get a saucepan and place the margarine, mustard powder, flour, milk and seasoning, stir with a balloon whisk.
• Keep stirring until the sauce thickens, when the sauce is thick you can add the cooked chicken, mushrooms, peas and sweetcorn.
• Continue stirring for a few mintutes then remove from heat and place on top of rice.
• You may want to add salad, herbs, or extra seasoning ontop.

LINGUINE WITH CREAMY WHITE CLAM SAUCE

Steps:

• Saute garlic and parsley over medium heat in butter and olive oil; do not brown garlic.
• Add reserved clam juices, heavy cream and wine.
• Simmer, uncovered until mixture is reduce to thin sauce consistency for about 10 minutes.
• Season with salt and pepper to taste.
• Add clams and warm through.
• Add cooked linguine to pan and toss to coat.
• Top with Parmesan cheese and serve.

THICK AND CREAMY CORN CHOWDER

Steps:

• In a soup pot, combine potatoes, carrots, celery, onions, and salt. Barely cover veggies with a small amount of water, and bring to a boil. Cook until tender (about 15 minutes), Once finished cooking most of the water should have evaporated leaving only a small amount of liquid. Do not drain.
• When tender mash or beat with a mixer into a thick paste.
• Make a white sauce from butter, four, milk and cheese. Heat until thick then add white sauce to mashed vegetables. Add creamed corn and stir into soup mixture.

THE RICHEST ALFREDO SAUCE

Steps:

• Melt butter in sauce pan.
• Add cream cheese and whisk as you add half-and-half.
• Whisk until smooth adding cheese, garlic powder and pepper.
• Simmer until heated through.
• Pour over any pasta you choose, we even liked it on cheese tortellini.
• Serve with a nice green salad, garlic bread, and a nice glass of wine.
• Very filling!
• Thanks so much for all the reviews! This is a recipe that is basic, as you can see from all the suggestions! I hope that everyone continues to enjoy it, review it, and add your suggestions! Thanks again! GRITS.

NANNY'S SWEET WHITE SAUCE

Steps:

• Put milk in medium size sauce pan, bring to a gentle simmer.
• Add beaten egg, blending continuously with whisk.
• Add sugar; continue to whisk.
• Mix flour with water. Add slowly to mixture, still whisking.
• Stir mixture till it becomes thick, but still "pourable.".
• Sprinkle with nutmeg and cinnamon.
• Serve warm, ladled over individual cake slices. (I recommend my Grandmothers cake, Recipe #360999).

WHITE WINE SAUCE (FOR CHICKEN)

Steps:

• Fry the chopped onions in the oil in a frying pan until soft.
• Next add the stock to the pan along with the white wine and simmer for 10 minutes.
• Pour in the cream and add the spinach and garlic and simmer for further 10 minutes or until a desirable thickness is achieved.