Magic White Sauce And Variations Recipes

MAGIC WHITE SAUCE (AND VARIATIONS)

Steps:

• Pour milk into a saucepan.
• Add all other ingredients.
• Place pan over a medium heat, and, using a wire balloon whisk, whisk sauce constantly until butter melts.
• Be sure to work the whisk into the edges of the pan to incorporate all the flour.
• Whisk frequently until the mixture comes to a boil.
• Reduce heat to low and simmer for about 5 minutes, stirring occasionally, until the sauce reaches the desired consistency.
• Taste and add extra seasoning if required.
• Variations: Mustard Sauce Make sauce as per recipe, but use 1 ½ cups milk and ½ cup chicken stock.
• Along with the salt, add 2 teaspoons mustard powder, ¼ teaspoon onion powder and substitute a good pinch of cayenne pepper for the black pepper.
• Stir in 1 teaspoon lemon juice when sauce is completed.
• Cheese Sauce Make sauce as per recipe, but use 1 cup milk and 1 cup cream.
• Along with the salt, add a good pinch of nutmeg and substitute a good pinch of cayenne pepper for black pepper.
• At the simmering stage stir in 75g- 100g grated tasty cheese (I like a mixture of mature cheddar and parmesan).
• Stir in 1 teaspoon lemon juice when sauce is completed.
• Parsley Sauce Make sauce as per recipe, but use 1 ¾ cups milk and ¼ cup cream.
• When sauce is finished, mix in 4 tablespoons finely chopped parsley and 1 teaspoon lemon juice.

WHITE SAUCE VARIATIONS RECIPE - (4.5/5)

Steps:

• Put the butter or oil in a small saucepan over medium-low heat. When that's melted/hot whisk in the flour. Reduce heat to low (tip: if using an electric stove, and a second burner already set to low, and move the pan over), and continue whisking until the mixture darkens to a golden color, about 3 minutes. Add one cup of the milk, slowly, while whisking constantly, allowing the sauce to become thick. Slowly add more milk, bit by bit, until the sauce is slightly thinner than you'd want. It will thicken as it continues to cook. Add salt and pepper to taste and serve immediately. You may also keep the sauce warm in a double boiler over gently simmering water; stir occasionally. VARIATIONS: FOR CAPER SAUCE: during the last minute of cooking, add 1 Tblsp or more of capers. FOR CHEESE SAUCE: add 1/2 to 1 cup of grated Swiss or Gruyere just after sauce has thickened. FOR CURRY SAUCE: Add 1 Tblsp curry power along with the flour. FOR HERB SAUCE: Stir in any minced herbs, fresh or dried, during the last minute of cooking. FOR MUSHROOM SAUCE: replace milk with chicken stock, and use the mushroom soaking liquid for part of that mixture; ad 2 Tblsp reconstituted dry mushrooms in the last minute of cooking. FOR MUSTARD SAUCE: during the last minute of cooking, add 1 Tblsp prepared mustard. FOR NUT SAUCE: before adding flour, cook 2 Tblsp pine nuts in the butter until lightly browned. FOR ONION SAUCE: before adding flour, cook 1/4 cup minced shallot, onion, or scallion in the butter until softend.

INSTANT MAGIC WHITE SAUCE MIX

Steps:

• Put flour, milk, and salt in a bowl and mix well.
• Add butter and mix well with pastry cutter (or by hand) until crumbly.
• Put in a glass jar, cover tightly and store in refrigerator.
• Makes 7 cups.
• To make sauce: Combine mix (1/3 cup for thin, 1/2 cup for medium, 1 cup for thick) with 1 cup milk in a small deep heavy saucepan. Cook over medium heat, stirring frequently, for about 2 minutes. Remove from heat and use as desired.

BASIC WHITE SAUCE WITH VARIATIONS

Steps:

• In a saucepan, melt the butter over medium heat. Stir in the flour and cook 2 minutes to cook away the raw taste of the flour.
• Add the milk all at once. Stir well, and continue heating until mixture comes to a boil. It will thicken as it heats.
• Season to taste with salt and white pepper.
• To make Veloute Sauce: Substitute the chicken stock for the milk.
• To make Cheese Sauce: Stir in shredded cheese of choice into the cooked Basic White Sauce and stir until melted.