White sauce recipes
Our top 3 of 5 White sauce recipes
Ingredients
- 50g butter
- 50g plain flour
- 600ml whole milk
Method
- 1. gently heat the butter in a heavy based pan until completely melted. dont allow the butter to burn or it will affect the flavour of your sauce. then, start to add the flour.
- 2. on a low heat, use a wooden spoon to stir in the flour to make a thick paste. cook for 2-3mins, stirring all the time until the paste is smooth- dont worry, it will look a little bit grainy.
- 3. gradually add the milk, a little at a time, stirring after each addition until combined. keep the heat gentle so you dont catch the sauce on the bottom of the pan.
- 4. heat, stirring continuously, for 3-4mins until the sauce begins to thicken & turn beautifully glossy.
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Add commentIngredients
- 2oz butter
- 1 ½ oz cornflour
- salt and pepper
- 1 pint milk
Method
- 1. Melt the butter in a small saucepan very gently. Make sure it doesn't brown or this will affect the flavour and colour.
- 2. Remove from heat as soon as it's melted. Add cornflour and continue stirring to form a glossy paste, known as a"roux".
- 3. Return to a gentle heat for 1 min to cook the cornflour, still stirring.
- 4. Remove from the heat again and add a quarter of the milk and beat vigorously until completely smooth, mixing well with the roux.
- 5. Return to the heat and add remainder of the milk stirring all the time on a medium heat until the mixture starts to bubble.
- 6. Add salt and pepper, cheese if needed and use in various dishes.
- Bon Apettit.
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3 Comments
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the have-a-go cook Thu Nov 29 2007 • Reply
Great sauce - I added mushrooms and poured it over tagilatelle - it was absolutely delicious. Will definately add this to my favourites. Have you got any other recipes to share?
Ingredients
- 3 Table spoons of butter
- 3 Table spoons of plain flour
- 3 Cups of Milk
- 1 Dash of Pepper
- 1 Dash of Salt
Method
- Melt butter in saucepan, and mix in plain flour with melted butter. It should form small clumps.
- Add in milk and stir for about 10 to 15 minutes until the texture becomes thicker.
- Add in salt and pepper for flavour.
- Good way to test texture of the sauce is to scoop up some sauce and drop it back into the mix, if it splashes.... keep stiring!
- You can mix with pasta and add mushroom, ham and cheese, or pour over steamed or baked coliflour in a caserole dish then add grated cheese to the top of the dish and bake untill cheese starts to go crispy.
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