Basic White Sauces Recipes

WHITE SAUCE FOR PASTA

Steps:

• Melt butter and margarine in a saucepan over medium-low heat; stir in flour and bouillon until roux is well blended. Continue to cook and stir until thickened and lightly browned, about 5 minutes. Increase heat to medium and whisk water into roux until smooth. Stir in milk; cook and stir until thickened, about 2 minutes more. Season with white pepper.

BASIC WHITE SAUCE

Steps:

• Melt butter in a small saucepan; Stir in flour, salt, and pepper.
• Cook and stir over low heat until evenly combined and smooth, making a roux.
• After butter and flour are combined with no lumps, slowly add all of the milk.
• Stir constantly to evenly blend flour mixture and milk.
• Continue to cook and stir the mixture over medium heat until thickened and bubbly.
• Cook and stir for 1 minute more.

BASIC WHITE SAUCE

Steps:

• melt the flour and butter with a balloon whisk and cook gently for about a minute or two to cook the flour.
• It will turn into a sort of ball.
• Add the milk and keep whisking, turn the heat up slightly and keep going with the whisk until bubbles come, then stop or the bottom of the saucepan will burn.
• You can now take it off the heat and add whatever, cheese/mushrooms/use for lasagne etc etc.
• for large quantities just multiply.

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.

BASIC WHITE SAUCES

Steps:

• Melt fat in a heavy saucepen. Slowly add flour. Do not brown. Add milk and salt. Stir or wisk constantly until thick.
• For extra rich sauce, use half milk and half stock. Cut down on salt if stock is salty. A drop of yellow food color gives richer color. This may also be cooked in a double boiler to keep from burning.
• Cheese Sauce;
• 1 cup medium white sauce.
• 1/2 cup sharp cheddar cheese.
• Heat white sauce. Add cheese. Stir until melted.
• Horseradish Sauce:.
• 1 cup medium white sauce.
• 3 tablespoons prepared horseradish.
• Heat white sauce. Stir in horseradish.
• Mushroom Sauce:.
• 1 cup medium white sauce (made with half milk and half stock).
• 1 3oz can chopped mushrooms, undrained.
• 1 teaspoon pale dry sherry.
• Heat white sauce. Stir in remaining ingredients and serve.
• Mustard Sauce:.
• 1 cup medium white sauce.
• 1 teaspoon prepared mustard of your choice.
• Heat white sauce. Stir in mustard and serve.

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.

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.