Here are the secrets for a successful white sauce recipe for all sorts of meals. I include a recipe within these secrets too.
The base ingredient in light, medium and heavy white sauces remains the same in each of those recipes. Depending on what flavor you wish to bring to your food you have choices. Meat drippings from a roast create a slight color change, but add any taste you introduce to the white sauce. Choosing butter or a table spread will permit you to enhance the taste of the other ingredients rather than highlight the white sauce itself. Always begin with a warm or hot base.
Your own tastes can govern which spices you will put in your white sauce recipe. Be on the conservative side since cooking will bring out the full flavor of any ingredient you add. Consider what you will be using the white sauce for when choosing your spices.
Select any all purpose flour for the white sauce. For a lump free result, sift the flour before using it. Using a wire wisk also helps get all the clumps out so your sauce is smooth in texture.
For those allergic or sensitive to milk products water can be substituted. It is important to know the creamy texture will not result. Choosing the spices will be vital to enhance the white sauce when using water instead of milk.
Using whole milk, 2%, 1%, evaporated(with water added), or non-fat milk are all suitable for a white sauce. This ingredient is best if used at room temperature, however can be used right from the refrigerator.
Medium consistancy white sauce recipe: Begin with 4 tablespoons base. Heat in a medium size saucepan over low heat. Add 3 tablespoons flour, wisk or use spoon, until all lumps are gone. Measure 1/4 to 1/2 cup water or milk. Continue stirring over low heat to desired consistancy. You can add a little liquid at a time to get the white sauce you want. Add spices, serve hot over vegetables or desired dish.
My white sauce always seems to be lumpy so I'll use your tip about using the flour. Nice list.
This is nice, clear instructions for a white sauce. Thanks.
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