Izumi: Ralf - Sauce Blanche
|
Index : Home | What Is Izumi | Recipe List
Recipes: Salmon | Pasta And Shrimp | Sauce Blanche
$Id: SauceBlanche.izu,v 1.3 2004/05/03 04:25:05 ralf Exp $
Source: Somewhere from the net via Google.
How To Make a Basic White Sauce
White sauce, also known as Béchamel, is used in a variety of dishes and is the base for many sauces.
Here are the steps for a basic medium white sauce, with adjustments for other thicknesses.
- Time Required: 15 minutes
Ingredients:
- Heavy saucepan
- 2 tbsp butter
- 2 tbsp flour
- 1/4 tsp salt
- 1 cup milk
Preparation:
- In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.
- Blend 2 tablespoons of flour into the melted butter.
- Add 1/4 teaspoon of salt.
- Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.
- Slowly add 1 cup of milk, stirring constantly.
- Continue cooking slowly until smooth and thickened.
- For thin white sauce, follow the instructions above, but use 1 tablespoon of butter and 1 tablespoon of flour. Thin white sauce is used in cream soups.
- For thick white sauce, follow the instructions above, but use 3 tablespoons of butter and 3 tablespoons of flour. Thick white sauce is used in souffléés.
- For heavy white sauce, follow the instructions above, but use 4 tablespoons of butter and 4 tablespoons of flour. Heavy white sauce is used as a binder for croquettes.
Tips:
- To make the standard Béchamel, after adding the milk to the medium white sauce recipe add 1 small onion studded with 3 cloves, a bay leaf, and a grating of nutmeg.
- Light stock, cream, or a combination may be used in place of the milk.
- Add more flavor by seasoning with celery salt, nutmeg, a teaspoon of lemon juice, onion juice, or sherry, or a few tablespoons of chopped chives or parsley .
White Sauce
Ingredients:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- salt
- white or black pepper
Preparation:
- Melt butter in a saucepan over low heat; stir in flour.
- Cook for 3 minutes, but do not brown.
- Stir in milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken.
- Season with salt and pepper.
- Add a tablespoon or two of heavy cream for a richer sauce.
This work is licensed by Raphaël Moll under a Creative Commons License.
Display Izumi & PHP Credits
363 accesses, 1 access from 38.107.179.206
Visited 18 times by Google, last 2012/01/20 15:17
Visited 37 times by Yahoo!, last 2012/01/05 02:47
Visited 1 times by MSN, last 2011/05/28 06:14
|
<
Generated in 0.34 seconds the 02/06/2012, 09:49 AM by Izumi 1.1.4 >
|