Classic White Sauce Recipe

Classic White Sauce Recipe

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45 juta s/d 2.5 milyar listing 2018
Classic White Sauce Recipe Classic White Sauce Recipe Classic White Sauce Recipe, Yield : 2 quarts (1.9 L) This mock béchamel is for use in the soups in Chapter 7. It is not hot and spicy in this form, but you can add chile powder or a hot sauce to taste if you wish. To make sure you don’t scorch this sauce, you can also use a double boiler. You may wish to add 1 teaspoon (5 mL) sugar to give the illusion of richness—it’s only 17 calories. This sauce will last for a week in the refrigerator. To reheat, use low heat or a double boiler. Ingredients : 1/2 pound (224 g) butter 11/4 cup (59 mL) all-purpose flour 6 cups (1.4 L) scalded milk 1/4 teaspoon (1.25 mL) white pepper 1/4 teaspoon (1.25 mL) salt 1/8 teaspoon (.6 mL) freshly ground nutmeg Method : In a pan over low heat, melt the butter. Add the flour and stir with a whisk to make a roux; do not brown. Slowly blend in the milk, stirring with a whisk briskly until there are no lumps. Add the pepper, salt, and nutmeg and mix well.

Classic White Sauce Recipe

Yield : 2 quarts (1.9 L) This mock béchamel is for use in the soups in Chapter 7. It is not hot and spicy in this form, but you can add chile powder or a hot sauce to taste if you wish. To make sure you don’t scorch this sauce, you can also use a double boiler. You may wish to add 1 teaspoon (5 mL) sugar to give the illusion of richness—it’s only 17 calories. This sauce will last for a week in the refrigerator. To reheat, use low heat or a double boiler. Ingredients :
    • 1/2 pound (224 g) butter
    • 11/4 cup (59 mL) all-purpose flour
    • 6 cups (1.4 L) scalded milk
    • 1/4 teaspoon (1.25 mL) white pepper
    • 1/4 teaspoon (1.25 mL) salt
    • 1/8 teaspoon (.6 mL) freshly ground nutmeg
Method :
    1. In a pan over low heat, melt the butter. Add the flour and stir with a whisk to make a roux; do not brown.
    2. Slowly blend in the milk, stirring with a whisk briskly until there are no lumps.
    3. Add the pepper, salt, and nutmeg and mix well.
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Sunday, 24 June 2018

Classic White Sauce Recipe

Article Categories : European Recipes, Recipes

Classic White Sauce Recipe

Yield : 2 quarts (1.9 L)

This mock béchamel is for use in the soups in Chapter 7. It is not hot and spicy in this form, but you can add chile powder or a hot sauce to taste if you wish. To make sure you don’t scorch this sauce, you can also use a double boiler. You may wish to add 1 teaspoon (5 mL) sugar to give the illusion of richness—it’s only 17 calories. This sauce will last for a week in the refrigerator. To reheat, use low heat or a double boiler.

Ingredients :

    • 1/2 pound (224 g) butter
    • 11/4 cup (59 mL) all-purpose flour
    • 6 cups (1.4 L) scalded milk
    • 1/4 teaspoon (1.25 mL) white pepper
    • 1/4 teaspoon (1.25 mL) salt
    • 1/8 teaspoon (.6 mL) freshly ground nutmeg

Method :

    1. In a pan over low heat, melt the butter. Add the flour and stir with a whisk to make a roux; do not brown.
    2. Slowly blend in the milk, stirring with a whisk briskly until there are no lumps.
    3. Add the pepper, salt, and nutmeg and mix well.