WHITE SAUCE
This white sauce, also known as Béchamel sauce, is one of France's four "mother sauces," and it's a perfect complement to many dishes. Pair it with vegetables, turn it into a creamy casserole or ladle it over seafood or sliced chicken.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 25, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 tablespoon, Sodium 55 mg, Sugar 0 g, TransFat 0 g
BASIC WHITE SAUCE
For years, I've used this smooth white cream sauce for pasta to make many dishes. The recipe can easily be doubled or tripled. -Lois Gelzer, Standish, Maine
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 51 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 81mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
DELICIOUS WHITE SAUCE
This recipe doubles as a white sauce for pizza or alfredo! I got it from an Emeril Green episode. I have modified it a little.
Provided by courtney.patterson10
Categories Penne
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in meium saucepan over medium high heat.
- When foam subsides, add flour and stir smooth.
- Cook for 1-2 minutes, sirring.
- Gradually add milk, whisking to combine.
- Squeeze the head of garlic.
- Add salt and cayenne pepper and reduce heat to mediu,.
- Cook the mixture whisking canstantly until the sauce boils and thickens.
- Pour the mixture into blender and process until smooth.
- Transfer to a small bowl and cool slightly with plastic wrap placed directly on surface if using on pizza. If not mix with pasta immediately.
Nutrition Facts : Calories 59.8, Fat 3.5, SaturatedFat 2.1, Cholesterol 10.8, Sodium 118, Carbohydrate 5.5, Fiber 0.2, Sugar 0.1, Protein 1.9
SUPER TASTY WHITE SAUCE
There was a lack of sauces on recipezaar so I thought I would make a contribution. A very nice sauce with many uses. I will post some recipes where I use it.
Provided by Ben Ross
Categories Sauces
Time 12m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place the butter in a preheated suacepan and melt the butter down (on low heat).
- Once the butter is melted down add the plain flour.
- Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage.
- Very important that you cook this well (2-4 minutes).
- Remove from heat and slowly, very slowly add the milk and stir in.
- The sauce should now be getting smooth.
- If it is lumpy you have been adding the milk to fast.
- Keep adding the milk until the desired thickness is achieved.
- Add the paprika for a bit of extra kick.
- Any other herbs or things like lemons can be added for a bit of extra taste.
- This sauce is used in my fish and white sauce and my tuna mornay recipes as well so look for them.
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5/5 (2)Total Time 20 minsCategory Macaroni Cheese RecipesCalories 130 per serving
- Melt the butter in a medium saucepan over a gentle heat, then use a wooden spoon to beat in the plain flour and the mustard to make a paste (called a roux). Gently cook, stirring, for 1-2 minutes.
- Turn off the heat and slowly add the milk, whisking well (this is easiest with a balloon whisk). Once you’ve added all the milk, you should have a thin, lump-free, milky sauce.
- Turn the heat to medium and cook for 5-10 minutes, stirring constantly, until the sauce thickens and there’s no floury taste. Season with salt, pepper and grated nutmeg (if you like). Set half aside to use in the recipe opposite and freeze the rest.
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